Arranging Food In Your Freezer - Brandt CN23650 Guide D'installation Et D'utilisation

5 USING THE FREEZER COMPARTMENT
FOOD FREEZING GUIDE
Vegetables
We recommend that you blench the vegetables w ith steam.
Product
Asparagus
Cabbage, cauliflow er
Artichokes
Beans
Green beans
Mushrooms
Aubergines
Sw eet peppers
Peas ,Tomatoes
Parsley, basil
Spinach
Fruits
Fruit must be covered with sugar or syrup, as appropriate. The amount of sugar to
use is around 250g for 1 kilo of fruit. Syrups are used in varying percentages; these
are prepared by boiling sugared wa- ter. The various concentrations are as follows:
•30% solution, 450g of sugar per litre of water; •40% solution, 650g of sugar per
litre of water; •50% solution, 800g of sugar per litre of water; So that the fruit's
colour does not change, place it in lemon juice before covering it with sugar or pour
lemon juice into the syrup. The receptacles for the fruit to be frozen must remain in
the refrigerator for one hour before being re-inserted into the freezer.
The fruit must be completely covered in syrup
Product
Apricots
Pineapple
Oranges
Cherries
Straw berries
Melon
Peaches
Grapefruit
Juice from citrus fruit
Plums
Grapes
Bilberries, blackberries, blackcurrants, raspberries red
currants
Bread
This can be kept for 2 months. Defrost in an oven set to 50°C, switching it on
after inserting the bread.
Butter and cheese
Freeze butter and cheese by dividing them up into pieces for weekly consump-
tion. Butter and hard cheese (e.g. Parmesan) can be kept for 8 months, other
cheese 4 months. They must be defrosted in the refrigerator, keeping an eye on
the condensation that forms on these products.

ARRANGING FOOD IN YOUR FREEZER

D
o not put fresh food next to food that has already been frozen
to avoid causing the frozen food to warm up.
Information:
The maximum weight of food that you can freeze over 24
hours is shown on the information plate (inside your
appliance's refrigerator section near the bottom of the left-
hand wall) under the heading: "CAPACITE DE CONGELA-
TION/FREEZING CAPACITY (kg/24h)".
The food must be frozen right through as quickly as possi-
ble in order to preserve its vitamins, its nutritional value,
its appearance and its taste.
Validity
12 months
6 months
12 months
8 months
12 months
Validity
8 months
10 months
12 months
8 months
12 months
10 months
12 months
10 months
21
Information:
EN
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