Idiomas disponibles
Idiomas disponibles
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable
for freezing than food which is eaten raw.
Before freezing food, make preparations appropriate
to the food in order to retain the best possible
nutritional value, flavor and color:
Vegetables: wash, chop, blanch.
■
Fruit: wash, pit and perhaps peel, possibly add
■
sugar or ascorbic acid solution.
Information on how to do this can be found in
relevant literature.
Suitable for freezing
Baked goods
■
Fish and seafood
■
Meat
■
Poultry and game
■
Vegetables, fruit and herbs
■
Eggs without shells
■
Dairy products, e.g. cheese, butter and quark
■
Ready meals and leftovers, e.g. soups, stews,
■
cooked meat and fish, potato dishes, soufflés and
desserts
Not suitable for freezing
Types of vegetables which are usually eaten raw,
■
e.g. lettuce or radishes
Unpeeled or hard-boiled eggs
■
Grapes
■
Whole apples, pears and peaches
■
Yoghurt, soured milk, sour cream, creme fraiche
■
and mayonnaise
Packing frozen food
The correct type of packaging and material selection
are decisive factors in the retention of the product
quality and prevent the development of freezer burn.
Place food in packaging.
1.
Remove air.
2.
Pack food airtight to prevent it from losing flavor
3.
or drying out.
Label packaging with contents and date of
4.
freezing.
Suitable packaging:
Plastic foil
■
Tubular foil made of polyethylene (PE)
■
Aluminum foil
■
Freezer containers
■
Suitable closures:
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
■
Unsuitable packaging:
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Garbage bags and used grocery bags
■
Shelf life of frozen food at 0 °F (-18 °C)
Fish, sausage, ready meals, and cakes
and pastries:
Meat, poultry:
Vegetables, fruit:
Thawing frozen food
The thawing method must be adjusted to the food
and application in order to retain the best possible
product quality.
Thawing methods:
in the refrigerator compartment (especially
■
suitable for animal-based foods such as fish,
meat, cheese, quark)
at room temperature (bread)
■
in the microwave (food for immediate
■
consumption or immediate preparation)
in the oven/cooker (food for immediate
■
consumption or immediate preparation)
9
CAUTION
Do not refreeze partly or completely thawed
food. You can only refreeze food once it has
been cooked (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
=Defrosting
F reezer compartment
D e f r o s t i n g
The fully automatic NoFrost system ensures that the
freezer compartment remains free of ice. Defrosting
is no longer required.
Defrosting en-us
up to 6 months
up to 8 months
up to 12 months
17
