EN - 26 -
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Once the food has thawed, it must not be refrozen; you must cook it as quickly as possible
in order to consume or to freeze once again.
•
Not that; if you want to open again immediately after closing the freezer door, it will not
be opened easily. It’s quite normal! After reaching equilibrium condition, the door will be
opened easily.
Important note:
•
Frozen foods, when thawed, should be cooked just like fresh foods. If they are not cooked
after being thawed they must NEVER be re-frozen.
•
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period.
Therefore, the frozen food should be added little amount of spices or the desired spice
should be added after the food has been thawed.
•
The storage period of food is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
•
The food in liquid form should be frozen in plastic cups and the other food should be
frozen in plastic folios or bags.
Some recommendations have been specified on pages 27, 28 and 29 for the placement and
storage of your food in the deep freeze compartment.
