TO THAW FROZEN FOODS
1.
Cover food loosely.
2.
Thaw at room temperature. Don’t forget that thawing in a warm area encourages the
growth of bacteria.
3.
Always make sure there are no ice crystals in the food before cooking, particularly
with meat. These crystals indicate that the food is not fully thawed. They result in lower
temperatures when cooking. Lower cooking temperatures may not destroy bacteria.
4.
Cook food as soon as possible after thawing.
5.
Drain off and throw away any liquid lost during thawing.
THAWING FROZEN VEGETABLES
For some foods, thawing before cooking is unnecessary. Vegetables and pasta can be
added directly to boiling water or steam cooked. Frozen sauces and soups can be put into
a saucepan and heated gently until thawed.
OVEN THAWING FROZEN FOODS
Many microwaves and ovens have thaw settings. To avoid bacterial build up, only use
these if you intend to cook the food immediately afterwards.
SAFETY TIPS
Never re-freeze anything that has thawed out unless you cook it again, to kill off harmful
bacteria. Never re-freeze thawed shellfish.
FREEZING FRESH FOOD
(TIPS)
Use quality food and handle it as little as possible. Freeze food in small quantities, it
freezes faster, takes less time to thaw and enables you to eat it in the quantity you need.
First, estimate the amount of food you will be freezing. Use the Thermostat Control Dial
to make your freezer colder (about -30° C), it will therefore freeze quicker and keep in
the goodness. However you should use it sparingly to conserve energy.
PROLONGED OFF PERIODS
If the refrigerator is not in use for a long period of time, proceed as follows:
Disconnect the refrigerator from the main supply by removing the plug from the socket.
Clean and dry the inside as instructed under the heading of cleaning the appliance.
Leave the door open to prevent any unpleasant smells from building up while the
appliance is not in use.
If there is a power failure for a short time keep the door closed check the contents of the
refrigerator every so often.
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