Sa
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Oper
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Specifica
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GB-8
To Thaw frozen foods
1. Cover food loosely.
. Thaw at room temperature. Don t forget that thawing in a warm area encourages the growth of bacteria.
. 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 dangerous bacteria.
4. Cook food as soon as possible after thawing.
5. Drain off and throw away any liquid lost during thawing.
Oven thawing frozen foods
Many microwaves and ovens have thaw settings. To avoid bacterial build up, only u e 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.
Useful tips
• Re-seal packs properly after removing items. This prevents drying or freezer burn and a build up of frost on
any remaining food.
Purchase frozen food last
Useful 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 enable you to eat it in the quantity you need.
What not to freeze
Bananas, Pomegranates, Pears or Carbonated liquids.
NOTE: DO NOT STORE INFLAMMABLE GASES OR LIQUIDS.
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