Freezing Fresh Food - Electrolux EU 1420 T Installation And Instruction Manual

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FREEZING FRESH FOOD
General information
In any 24 hours you can freeze as much as 15kg
(33lb) of fresh food in your freezer. The method to
adopt will depend on the weight of food to be frozen
at one time;
10 to 15kg (22 to 33lb)
Slide the fast-freeze switch to the right so that the
indicator mark is against "S" 24 hours
before
loading
the food in the freezer; 24 hours after loading the
food, return the switch to "N" (normal).
5 to 10 kg (11 to 221b)
Set the fast-freeze switch to "S" as above, but load
the fresh food in the freezer
immediately;
24 hours
later, return the switch to "N" (normal).
Up to 5kg (11 lb)
There is no need to use the fast-freeze switch for
small quantities, — simply load the food and leave for
24 hours to freeze.
The foods to be frozen should be prepared and pack¬
aged as described on the following pages and placed
in the freezing compartment as given above,
depending on weight. The packages should be in
contact with the cooling surface as far as possible
and spaced apart to allow cold air to circulate
between them. They should not touch existing frozen
food packages.
No harm will result if you forget to return the fast-
freeze switch to "N" after it has been in use but, for
reasons of economy, try to remember to return it
when freezing is complete, — the yellow light should
remind you of this.
If there is room, you can transfer the food you have
frozen to other parts of the freezer allowing you to
freeze a further load in the freezing compartment.
For safety reasons, the wire basket is fitted with stops
but it can be removed by pulling it forward and lifting
it at the front. Refit by reversing this procedure to
engage the runners.
Practical Hints
Different foods need different methods of preparation
and some will keep longer than others.
Of course, you can freeze practically anything, but
don't waste space In your cabinet by storing foods
which are readily available throughout the year.
Fruit is ideal — especially the softer varieties. But
avoid pears because they lose their texture and
discolour, and bananas, which will turn black.
Vegetables and herbs too are Ideal, but salad
vegetables and marrows are unsuitable because they
contain too much water. Celery loses its crispness, so
should be cooked first, and tomatoes are best frozen
as puree. Onions should be chopped fine and frozen
in small quantities.
All poultry, meat and fresh fish freeze well, as do
baked goods, though for shorter periods.
As for prepared foods, these too can be frozen with
confidence, but there are a few points to bear in
mind.
Semi-liquid foods have a tendency to thicken, so
should be made up a little slacker than normal*
Highly spiced and aromatic dishes should be
wrapped really thoroughly, so the flavour doesn't
spread to your other frozen foods. Always cool them
quickly and then freeze immediately.
General Preparation
For freezing purposes always choose the finest
quality fresh foods.
Fruit & Vegetables
Fruit and vegetables should preferably be frozen
immediately after harvesting or at least kept in a refri¬
gerator for no longer than twenty-four hours. For
perfect results fruit should be
just
ripe, and if any
shows signs of being damaged it should be
discarded. Most vegetables and some fruit need to
be blanched before freezing to retard enzyme reac¬
tion. Timings for individual types are given in the
detailed tables that appear later in this booklet
(pages 13 and 14).
Meat
Freeze joints in handy-sizes after removing waste
such as bones, fat and so forth. Game must be hung
for the desired period and cleaned
before
being
frozen.
Fish
Should preferably be frozen within twenty-four hours
of being caught. Any superfluous scale should be
removed along with the fins, then the fish gutted and
washed clean in cold salted water before being
frozen.
11

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