Blanching vegetables and fruit
To retain colour, flavour, aroma and
vr.amin C, vegetables and fruits should
be blanched prior to freezing
Banching IS the brief immersion
ot vegetables and fruit in boiling water.
Literature on freezing and blanching
is available in bookshops,
Packing food
I. Place the food in the wrapping,
2. Press out all the air.
3. Seal the wrapping.
4. Label the wrapping with the contents
and date.
The following products are not
suitable for wrapping food:
Wrapping paper, greaseproof paper,
cellophane, refuse bags end used
shopping bags.
The following products are suitable for
wrapping food:
Plastic film, polye-.hylene blown film,
aluminium foil and freezer tins,
These products can be purchased from
your dealer.
The following products are suitable for
sealing the wrapped food.
Rubber bands, plastic clips, string,
cold-resistant adhesive tape.
Bags and polyethylene blown film car be
sealed with a film sealer.
28
Freezing and storing
frozen food
Buying frozen food
The pac«aging must not be damaged
Note the sel -by date.
The temperature in the supermarket
freezer shoud be —18 oc or lower.
Transport the frozen food in an insulating
bag, where possible and put it quickly into
the treezer compartment.
Storing food in the
appliance
Freeze large quantities preferably in the
top compartments where food freezes
partioularly cuickly and therefore also
gendy. Place the food over the whole
area of tae compartments or the freezer
drawers.
Food which is already frozen must not
come into contæt with toe food which is
to be frozen. If required, move the frozen
food to the freezer drawers.
Storing frozen food
• To ensure gocd air circulation in the
appliance, insert the freezer drawers
all the way.
• If lot of food is to be placed in the
freezer compartment, all he freezer
drawers can be taken out of the
apoliance and the food s acked
directly on the freezer shelves
To remove a freezer drawer, oull out
all the wav, lifl at Ine front and repnove
Fig. O