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Storing frozen food
Store at -18°C or colder. Avoid opening the freezer
compartment door unnecessarily.
Freezing fresh food
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.
Note: Keep food 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 and butter, 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, and mayonnaise.
Packing frozen food
To prevent food from losing its flavor 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, aluminum foil.
These products are available from specialist outlets.
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