EN-5
plastic wrap, waxed paper or foil.
If storing overnight or longer, take particular care to select very fresh fish. Whole fish should be rinsed in cold water to remove loose scales and dirt and
then patted dry with paper towels. Place whole fish or fillets in a sealed plastic bag.
Keep shellfish chilled at all times. Use within 1 – 2 days.
Precooked foods and leftovers
These should be stored in suitable covered containers so that the food will not dry out.
Keep for only 1 – 2 days.
Reheat leftovers only once and until steaming hot.
Vegetable and fresh fruit
The vegetable container is the optimum storage location for fresh fruit and vegetables.
Take care not to store the following at temperatures of less than 7°C for long periods:
Citrus fruit, melons, aubergines, pineapple, papaya, courgettes, passion fruit, cucumber, peppers, tomatoes.
Undesirable changes will occur at low temperatures such as softening of the flesh, browning and/or accelerated decaying.
Do not refrigerate avocados (until they are ripe), bananas, mangoes.
FREEZING AND STORING FOOD IN THE FREEZER COMPARTMENT
Using the freezer compartment
To store deep-frozen food.
To make ice cubes.
To freeze food.
Note:
Ensure that the freezer compartment door has been closed properly.
Purchasing frozen food
Packaging must not be damaged.
Use by the ‘use by /best before/best by/’ date.
If possible, transport deep-frozen food in an insulated bag and place quickly in the freezer compartment.
Storing frozen food
Store at -18°C or colder. Avoid opening the freezer compartment door unnecessarily.
Freezing fresh food
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, yoghurt, 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:
Plastic film, tubular film made of polyethylene, aluminium foil.
These products are available from specialist outlets.
Recommended storage times of frozen food in the freezer compartment
These times vary depending on the type of food. The food that you freeze can be preserved from 1 to 12 months (minimum at -18°C).
Food
Storage time
Bacon, casseroles, milk
1 month
Bread, ice cream, sausages, pies, prepared shellfish, oily fish
2 months
Non-oily fish, shellfish, pizza, scones and muffins
3 months
Ham, cakes, biscuits, beef and lamb chops, poultry pieces
4 months
Butter, vegetables (blanched), eggs whole and yolks, cooked crayfish, minced meat (raw),
pork (raw)
6 months
Fruit (dry or in syrup), egg whites, beef (raw), whole chicken, lamb (raw), fruit cakes
12 months
Never forget:
When you freeze fresh foods with a ‘use by /best before/best by/’ date, you must freeze them before this date expires.
Check that the food was not already frozen. Indeed, frozen food that has thawed completely must not be refrozen.
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