Teka 113300001, User Manual

Page: 18 / 207

EN
19
5.1. How to Freeze
Fresh Foods
• Foods to be frozen must be divided
into portions according to a size to
be consumed, and frozen in separate
packages. In this way, all the food
should be prevented from being re-
frozen by thawing.
• In order to protect the nutritional
value, the aroma and the color of
the foods as much as possible,
vegetables should be boiled for a
short period of time before freezing.
(Boiling is not necessary for foods
such as cucumber, parsley.) Cooking
time of the vegetables frozen in this
way is shortened by 1/3 than that of
the fresh vegetables.
• To extend the storage times of frozen
foods, boiled vegetables must first
be filtered and then hermetically
packaged as in the all types of foods.
• Foods should not be placed in
the freezer compartment without
package.
• The packaging material of the food
to be stored should be air-tight, thick
and durable and should not deform
with cold and humidity. Otherwise,
the food that is hardened by freezing
might pierce the package. Sealing
the package well is also important in
terms of securely storing the food.
The following packaging types are
suitable for use to freeze the food:
Polyethylene bag, aluminum foil,
plastic foil, vacuum bags and cold-
resistant storage containers with caps.
The use of the following types of
packaging is not recommended to
freeze the food;
Packaging paper, parchment paper,
cellophane (gelatin paper), garbage
bag, used bags and shopping bags.
• Hot foods should not be placed in the
freezer compartment without cooling.
• When placing unfrozen fresh foods in
the freezer compartment, please note
that it does not contact with frozen
foods. Cool-pack (PCM) can be
placed to the rack immediately below
the quick freezer rack for preventing
them from being getting warm.
• During the freezing time (24 hours) do
not place other food to the freezer.
• Place your foods to the freezing
shelves or racks by spreading them
so that they will not be cramped (it
is recommended that the packaging
does not come into contact with
each other).
• Frozen foods must be immediately
consumed in a short period of time
after defrosting and must never be
frozen again.
• Do not block the ventilation holes by
putting your frozen foods in front of
the ventilation holes located on the
back surface.
• We recommend you to attach a label
onto the package and write the name
of the foods in the package and the
freezing time.
Foods suitable for freezing:
Fish and seafood, red and white meat,
poultry, vegetables, fruit, herbaceous
spices, dairy products (such as cheese,
butter and strained yoghurt), pastries,
ready or cooked meals, potato dishes,
souffle and desserts.
Foods not suitable for freezing:
Yoghurt,
sour milk, cream,
mayonnaise, leaved salad, red radish,