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Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour and
colour, vegetables should be blanched before freezing.
Aubergines, peppers, zucchini and asparagus do not require
blanching.
Note: Keep food to be frozen away from food which is
already frozen.
The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat, game, poultry,
vegetables, fruit, herbs, eggs without shells, dairy products
such as cheese and butter, ready meals and leftovers such as
soups, stews, cooked meat and fish, potato dishes, soufflés
and desserts.
The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed raw, such
as lettuce or radishes, eggs in shells, grapes, whole apples,
pears and peaches, hard-boiled eggs, yogurt, soured milk,
sour cream, and mayonnaise.
Packing frozen food
To prevent food from losing its flavour or drying out, place
food in airtight packaging.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and dates of freezing.
Suitable packaging:
