Cooked dishes: i.e. casserole should be refrigerated and used up.
Large pieces of meat: Can be refrozen if there are ice crystals remaining within them.
Small joints: Should be cooked and then refrozen as cooked dishes.
Chicken: Should be cooked and refrozen as a fresh dish.
Defrosting
Why defrosting
Water contained in food or getting into air inside the fridge be opening doors may form a
layer
of
frost inside. It will weaken the refrigeration when the frost is thick. While it is more
than 10mm thick, you should defrost.
Defrosting in frozen-food storage compartment
To defrost the freezer
1.Wrap any food in blankets and keep them in a cool place.
2.Switch the appliance off at the wall socket and remove the plug.
3.Open the freezer door.
4.Place a suitable container to collect the water from the thawing frost.
5.After defrosting, clean and dry the interior.
6.Switch the appliance on and replace any frozen food.
Defrosting can be speeded up by putting bowls of hot (not boiling) water in the freezer and
loosening the frost with a suitable plastic scraper.
If the temperature of frozen food is allowed to rise during defrosting, its storage life may be
shortened.
Important!
The fridge should be defrosted at least every one month. During the using process, if the
door was opened frequently or using the appliance in the extreme humidity, we advise the
user to defrost every two weeks.
11
Ice cream once thawed should be discarded.
Bread and cakes: Can be refrozen without danger.
Shellfish: Should be refrigerated and used up quickly.
