Publicité
Les langues disponibles
Les langues disponibles
x To freeze food.
E
Ensure that the freezer door has been closed properly.
W
x Packaging must not be damaged.
x Use by the 'use by /best before/best by/ date.
x If possible, transport deep-frozen food in an insulated bag and place quickly in the freezer.
^
Store at -18°C or colder. Avoid opening the freezer door unnecessarily.
&
Freeze fresh and undamaged food only.
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.
E
Keep food to be frozen away from food which is already frozen.
x 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 and butter, ready meals and leftovers such as soups, stews, cooked meat
and fish, potato dishes, soufflés and desserts.
x 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, and mayonnaise.
W
To prevent food from losing its flavour or drying out, place food in airtight packaging.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and dates of freezing.
Suitable packaging:
Plastic film, tubular film made of polyethylene, aluminium foil.
These products are available from specialist outlets.
Z
These times vary depending on the type of food. The food that you freeze can be preserved from 1 to 12
months (minimum at -18°C).
GB-8
Publicité
