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Packing frozen food
To prevent food from losing its flavour
or drying out, place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents
and date of freezing.
Suitable packaging:
Plastic film, tubular film
made of polyethylene, aluminium foil,
freezer containers.
These products are available
from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper,
cellophane, bin liners and used
shopping bags.
Items suitable for sealing packaged
food:
Rubber bands, plastic clips, string, cold-
resistant adhesive tape, etc.
Bags and tubular film
made of polyethylene can be sealed
with a film heat sealer.
Shelf life of frozen food
Depends on the type of food.
At a temperature of –18 °C:
■
Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
■
Cheese, poultry and meat:
up to 8 months
■
Vegetables and fruit:
up to 12 months
Super freezing
Food should be frozen solid as quickly
as possible in order to retain vitamins,
nutritional value, appearance and flavour.
To prevent an undesirable temperature
rise when placing fresh food in
the freezer compartment, switch on
super freezing several hours beforehand.
As a rule, 4–6 hours is adequate.
If max. freezing capacity is to be utilised,
24 hours are required.
Smaller quantities of food (up to 2 kg)
can be frozen without “super freezing”.
Switching on and off
Fig.
2
Press “super” button 3. The button is lit
when super freezing is switched on.
The refrigerating machine now operates
constantly, and a low temperature is
obtained in the appliance.
The food is frozen after approx.
24 hours.
As soon as the food is frozen, switch off
the super freezing.
