en
Freezing and storing
food
Purchasing deep-frozen
food
Packaging must not be damaged.
Use by the "best-before" date.
Temperature in the supermarket freezer
-18 C or lower.
If possible, transport deep-frozen food in
an irsulated bag and place quicky in the
freezer compartment.
Storing food in the
appliance
Preferaby freeze large quantities Df food
in the top compartments where freezing is
particulæ quick and therefore a\so gentle.
Place the food over the Whole area of the
compartments or the freezer drawers.
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 freezer drawers,
Storing frozen food
• To ensure good air circu!ation in the
appliance, insert the freezer drawers all
the way.
. Note
If lot of food is to be placed in the
freezer compartment, an the freezer
drawers can be taken out of the
appliance and the food stacked
directly on the freezer shelves.
To remove a freezer d•awer, pull out
all the way, lift at the front and remove.
22
Making ice cubes
Fill the ice trey % fu\l of water and place in
the bottom of the freezer compartment.
the ice tray is stuck to the freezer
comoaftrnent, loosen witn a biunt
irripiernen,t cniy (spoon-handle),
Vo loosen the ice cubes, twis: the ice tray
slightly or hold briefly under flowing water.
Freezing fresh food
Freezing food yourself
If you are freezing foad yourself, use anly
fresh, undamaged food.
The following foods are suitable for
freezing:
Mea and sausage products, poultry
and game, fish, herbs, fruit,
cakes and pastries, pizza, ready meals,
leftovers, egg yok and egg-white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes
and onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C, vegetables and fruts should
be b anched prior to freezing,
Blanohing is the brief immersion of
vegetables and fruit in boiiing water.
Literature on freezing and blanching
is avai\able in bookshops