Freezing And Storing Food; Freezing Fresh Food - Junker JFGB Série Mode D'emploi

en
Freezing and storing
food
Purchasing frozen food
Packaging must not be damaged.
■
Use by the "use by" date.
■
Temperature in the supermarket
■
freezer must be –18 °C or lower.
If possible, transport deep-frozen food
■
in an insulated bag and place quickly
in the freezer compartment.
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 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 circulation in
the appliance, insert the freezer drawers
all the way.
22

Freezing fresh food

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, soufflés 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, crème fraîche and
mayonnaise.
Note
When freezing fresh food, the
refrigeration unit runs for longer. As a
result, the refrigerator compartment
temperature may drop too low. Increase
the temperature in the refrigerator
compartment.