Freezing And Storing Food In The Freezer Compartment - THOMSON TH-TTR 4 WH Manual De Instrucciones

and then patted dry with paper towels. Place whole fish or fillets in a sealed plastic bag.
 Keep shellfish chilled at all times. Use within 1 – 2 days.
Precooked foods and leftovers
 These should be stored in suitable covered containers so that the food will
not dry out.
 Keep for only 1 – 2 days.
 Reheat leftovers only once and until steaming hot.
Vegetable and fresh fruit
 The vegetable container is the optimum storage location for fresh fruit and
vegetables.
 Take care not to store the following at temperatures of less than 7°C for
long periods:
Citrus fruit, melons, aubergines, pineapple, papaya, courgettes, passion
fruit, cucumber, peppers, tomatoes.  Undesirable changes will occur at low temperatures such as softening of
the flesh, browning and/or accelerated decaying.
 Do not refrigerate avocados (until they are ripe), bananas, mangoes.
FREEZING AND STORING FOOD IN THE FREEZER COMPARTMENT
Use the freezer compartment
To store deep‐frozen food.

To make ice cubes.

To freeze food.

Note: Ensure that the freezer compartment door has been closed properly.
Purchasing frozen food
Packaging must not be damaged.

Use by the 'use by /best before/best by/' date.

If possible, transport deep‐frozen food in an insulated bag and place quickly in the freezer

compartment.
Storing frozen food
Store at ‐18°C or colder. Avoid opening the freezer drawers unnecessarily.
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.
Note: Keep food 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 and butter, ready meals and leftovers such as soups, stews,
cooked meat and fish, potato dishes, soufflés and desserts.
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GB