EN-1
6
Use only good quality food products. Meat, poultry, fish, vegetables,
fruit, dairy products and ready meals are ideal for freezing. Foods with
a high concentration of water, such as salads, radishes, grapefruit,
apples, cucumbers and pears, are not suitable for freezing.
Package products in airtight containers or freezer bags. Adapt the
portion size to their use. Do not freeze a portion of vegetables or meat
weighing more than 2.5 kg. Avoid making freezer bags and bags damp
to prevent them from “sticking” together. Place the products so that
they are in as little contact with each other as possible, in order to
speed up their freezing. Evacuate the air contained in the packaging to
prevent the surface of the products from drying out.
Do not forget to note the contents, quantity and date on
each packaging. It is advisable to divide the different products into
categories. That is to say, it is better to group vegetables with
vegetables, meat with meat, etc.
For jar containers, leave at least 5 mm of space under the lid.
Defrosting
Frozen vegetables should not be thawed before use, but immersed
directly in boiling water.
As for meat, it is preferable to take it out of the freezer the day before
using it and place it in the refrigerator to defrost: this gives optimal
hygiene and perfect preservation of the quality of the meat.
Noticed
Aerosols and cans containing a liquid in which carbon dioxide is
dissolved must not be frozen due to the risk of explosion.
