Freeze fresh and undamaged food only. To retain the best possible nutritional value, flavour and colour, vegetables should be blanched before freezing. Aubergines, peppers, zucchini and asparagus do not require blanching. Literature on freezing and blanching can be found in bookshops. Note Keep food which is to be frozen away from food which is already frozen. ■ The following foods are suitable for freezing: Cakes and pastries, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without shells, dairy products such as cheese, butter and quark, ready meals and leftovers such as soups, stews, cooked meat and fish, potato dishes, soufflйs and desserts.
■ The following foods are not suitable for freezing: Types of vegetables, which are usually consumed raw, such as lettuce or radishes, eggs in shells, grapes, whole apples, pears and peaches, hard-boiled eggs, yoghurt, soured milk, sour cream, crиme fraoche and mayonnaise. Freezing fresh food ■ If possible, transport deep-frozen food in an insulated bag and place quickly in the freezer compartment. To prevent food from losing its flavour or drying out, place in airtight containers. To ensure good air circulation in the appliance, insert the frozen food container all the way.
If you have to store lots of food, it is possible to transfer the food to the glass shelves and stack it on the base of the freezer base. To do this, remove all the frozen food containers. Pull out the frozen food containers all the way, lift at the front and remove. Fig. 4 Max. freezing capacity Information about the max. freezing capacity within 24 hours can be found on the rating plate. Fig. - Freezing and storing food ■ Packaging must not be damaged. Keep food which is to be frozen away from food which is already frozen. ■ Temperature in the supermarket freezer must be -18 °C or lower. Freeze fresh, undamaged food only. Purchasing frozen food ■ Use by the “use by” date.
Storing frozen food Freezing food en 12