16
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 17 and 18 for the placement and storage
of your food in the deep freeze compartment.
