en Freezer compartment Ў Poultry and game Ў Vegetables, fruit and herbs Ў Eggs without shells Ў Dairy products, e.g. cheese, butter – Plastic clips – Cold-resistant adhesive tape 4. Label the packaging with the con- tents and the date of freezing. and quark Ў Ready meals and leftovers, e.g. Shelf life of frozen food at −18 °C soups, stews, cooked meat and fish, potato dishes, bakes and desserts Observe the storage times when you freeze food. Food that is unsuitable for freezing Ў Types of vegetables that are usu- Food Storage time Fish, sausages, ready meals and baked goods Up to 6 months ally eaten raw, e.g.
lettuce or radishes Ў Unpeeled or hard-boiled eggs Ў Grapes Ў Whole apples, pears and peaches Ў Yoghurt, soured milk, sour cream, Poultry, meat Up to 8 months Vegetables, fruit Up to 12 months Defrosting methods for frozen food crиme fraoche and mayonnaise Packing frozen food If you select suitable packaging ma- terial the correct type of packaging, you can determine the product qual- ity and prevent freezer burn. To retain the best-possible product quality, the defrosting method must be adjusted to the food and applica- tion. CAUTION Risk of harm to health! During the thawing process, bacteria may develop and spoil the frozen food. ▶ Do not refreeze food after it has 1.
Place the food in the packaging. Suitable packaging: – Plastic film made of polyethyl- ene – Tubular film made of polyethyl- ene – Freezer bags made from poly- been defrosted or started to de- frost. ▶ Refreeze food only after cooking. ▶ The frozen items should no longer ethylene – Freezer containers Unsuitable packaging: – Wrapping paper – Greaseproof paper – Cellophane – Aluminium foil – Rubbish bags and used shop- be stored for the maximum stor- age period. Defrosting method Food Refrigerator com- partment Animal-based food such as fish, meat, cheese, quark Room temperature Bread ping bags 2. Squeeze out the air. 3. Pack food airtight to prevent it from losing flavour and drying out.
Suitable seals: – Rubber bands 20