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¦ If possible, transport deep- frozen food in an insulated bag and place quickly in the freezer compartment. en When loading products Freeze large quantities of food preferably in the very top compartment where food freezes particularly quickly and therefore also gently. Place the food over the whole area of the compartments or in the frozen food container. Food which is already frozen must not come into contact with the food which is to be frozen. If required, move the frozen food to the frozen food container. Storing frozen food To ensure good air circulation in the appliance, insert the frozen food container all the way. Freezing fresh food 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, souffles 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, creme fraiche and mayonnaise. Packing frozen food To prevent food from losing its flavour or drying out, place in airtight containers. 1. Place food in packaging. 2. Remove air. 3. Seal the wrapping. 4. Label packaging with contents and date of freezing. Suitable packaging: Plastic film, tubular film made of polyethylene, aluminium foil, freezer containers. These products are available from specialist outlets. Unsuitable packaging: Wrapping paper, greaseproof paper, cellophane, bin liners and used shopping bags. Items suitable for sealing packaged food: Rubber bands, plastic clips, string, cold- resistant adhesive tape, etc. Bags and tubular film made of polyethylene can be sealed with a film heat sealer. en Shelf life of frozen food Depends on the type of food. At a temperature of - 18 ° C: ¦ Fish, sausage, ready meals and cakes and pastries: up to 6 months ¦ Cheese, poultry and meat: up to 8 months ¦ Vegetables and fruit: up to 12 months Super freezing Food should be frozen solid as quickly as possible in order to retain vitamins, nutritional value, appearance and flavour. To prevent an undesirable temperature rise when placing fresh food in the freezer compartment, switch on super freezing several hours beforehand. As a rule, 4–6 hours is adequate. If the max. freezing capacity is to be used, super freezing must be switched on for 24 hours ...
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