Thawing Frozen Food - Siemens KI82F Série Notice D'utilisation

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
3.
losing flavour and drying out.
Label packaging with contents and
4.
date of freezing.
Suitable packaging:
Plastic film
■
Tubular film made of polyethylene
■
(PE)
Aluminium foil
■
Freezer containers
■
Suitable locks:
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
■
Not suitable packaging:
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Refuse bags and used shopping
■
bags
Shelf life of frozen food at –18 °C
Fish, sausage, ready meals
and cakes and pastries:
Meat, poultry:
Fruit, vegetables:
Freezer calendar
The imprinted freezer calendar indicates
the maximum storage duration in
months at a constant temperature of
–18 °C.
up to 6 months
up to 8 months
up to 12 months
Freezer compartment en

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)
Caution!
Do not refreeze thawing or thawed food.
You can only refreeze the food when it
has been used for a ready-to-eat meal
(boiled or fried).
The frozen food can no longer be stored
for the maximum duration.
35