Freezing foods, storing frozen foods
Page EN-18
Freezing food
Freezing means reducing the core
temperature of fresh, room-temperature food
to frozen as quickly as possible – for best
results “flash-frozen”. If not cooled quickly
enough, the food will be “killed by frost”, i.e.
the structure will be destroyed. A constant
storage temperature of –18 °C is needed to
maintain the food’s consistency, taste and
nutritional value.
Freezing food has a positive effect on its shelf
life. You can also avoid food waste in this way.
• Set the temperature in the freezer to
–18 °C and fill the fridge in such a way
that the temperature conditions inside are
optimally utilised, guaranteeing optimal
food storage:
• Place food to be frozen in the freezer’s
drawers (11).
• Combine the drawers as shown in the
diagram on Pagepage EN-11EN-15 to
achieve the most efficient use of energy
for your appliance.
Preparing food
• Only freeze high quality food.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted frozen foods last
much longer.
• Allow prepared food to cool before
freezing. This not only saves power, but
also prevents excessive frost formation in
the freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide
escapes during freezing.
Suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
• Only use packaging material that is strong,
impermeable to air and liquid, not too stiff
and labelled. It should be designated as
suitable for freezer use.
• Use plastic clips, rubber bands or
adhesive tapes to seal.
Portions
• Use flat portions as much as possible;
these freeze through to the core faster.
• Expel the air from the freezer bag as air
causes the contents to dry out and takes
up space.
• Fill liquid containers no more than ¾ full,
because liquids expand when frozen.
• Do not store glass or metal containers
containing liquids such as water,
lemonade, beer, etc. Water expands
when frozen and may burst the container.
Freeze only high-percentage alcohol
(from 40 % by volume); make sure that it
is tightly closed.
• Label the frozen food by type, quantity,
amount and expiry date. Use waterproof
marker pens or adhesive labels wherever
possible.
How to pack the freezer properly
Freezing smaller quantities
Once the freezer temperature is –18 °C, you
can freeze fresh, room-temperature foods.
