NEFF KI28 Serie Notice D'utilisation page 30

en Freezer compartment
Purchasing frozen food
Ensure the packaging is not
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damaged.
Do not exceed the minimum sell-by
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date.
The temperature in the supermarket
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freezer must be –18 °C or lower.
If possible, transport frozen food in a
■
cool bag and place quickly in the
freezer compartment.
Note when loading products
Spread out the food over a wide
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area in the freezer compartment.
Do not bring food which is to be
■
frozen into contact with frozen food.
If necessary, re-stack frozen food in
the freezer compartment.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is
more suitable for freezing than food
which is raw.
Before freezing food, make preparations
appropriate to the food in order to retain
the best possible nutritional value,
flavour and colour:
Vegetables: wash, chop, blanch.
■
Fruit: wash, pit and perhaps peel,
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possibly add sugar or ascorbic acid
solution.
Information on how to do this can be
found in the relevant literature.
30
Suitable for freezing
Baked goods
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Fish and seafood
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Meat
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Poultry and game
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Vegetables, fruit and herbs
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Eggs without shells
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Dairy products, e.g. cheese, butter
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and quark
Ready meals and leftovers, e.g.
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soups, stews, cooked meat and fish,
potato dishes, soufflés and desserts
Not suitable for freezing
Types of vegetables which are
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usually eaten raw, e.g. lettuce or
radishes
Unpeeled or hard boiled eggs
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Grapes
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Whole apples, pears and peaches
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Yoghurt, soured milk, sour cream,
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creme fraiche and mayonnaise
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
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Tubular film made of polyethylene
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(PE)
Aluminium foil
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Freezer containers
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