Fridgemaster MTTZ4430, Инструкция по эксплуатации

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Label everything
• Many foods look the same when frozen, so careful labelling will help
avoid forgetting what an item is. Storage times being exceeded could
cause food poisoning.
• You can buy special freezer tape for use in low temperatures. This
tape is available in white, so you can use it to write the items
contents on. You can buy special freezer labels and pens. Labels
come in different colours which can help you use your Freezer
effectively. For instance you could colour code meat red and
vegetables green. Using a different colour label for each quarter of
the year will help you rotate your frozen food more efficiently.
• Write the contents and date. If you are really organised add the
weight and notes on cooking such as ‘thaw first’, or ‘cook from
frozen’ and keep a separate ‘log-book’ of what is in each drawer.
This will save opening the door and searching around unnecessarily
.
USING YOUR FREEZER
Freezing fresh foods
Useful tips
Use quality food and handle it as little as possible. Freeze food in small
quantities, it freezes faster, takes less time to thaw and enables you to
eat it in the quantity you need.
What not to freeze
Bananas, Pomegranates, Pears or Carbonated liquids.
Preparations for freezing
• Leave cooked food to cool completely.
• Chill food in a Fridge before freezing if possible.
• Consider how you want to cook the food before freezing it.
• Don’t freeze food in metal containers if you may want to microwave
it straight from the Freezer.
• Use special freezer bags available from supermarkets, freezer film,
polythene bags, plastic container s, aluminium foil (heavy gr ade only,
if in doubt, double wrap). Don’t use aluminium foil for acidic foods
(such as citrus fruits). Don’t use thin cling film or glass. Don’t use
used food containers (unless cleaned thoroughly
first).
• Exclude as much air from the container as possible.
You could buy a special vacuum pump which
sucks excessive air out of the packaging.
• Leave a small amount of ‘air space’ when
freezing liquids, to allow for expansion.
• You can use the space in the freezer
most efficiently if you freeze liquids (or
solids with liquids, such as stew) in
square blocks.
This is known as ‘preforming’.
Pour the liquid into a polythene bag which
is inside a square sided container. Freeze it
like this, then remove it from the container and
seal the bag.
Recommended storage periods
(when frozen from fresh)
Fruit Syrup or Sugar packed Fruit up to 12 months
Open Frozen or Puréed Fruit up to 18 months
Fruit juices up to 6 months
Beef up to 8 months
Lamb up to 6 months
Veal up to 6 months
Pork up to 6 months
Minced meat up to 3 months
Cured meats up to 2 months
Sausages up to 3 months
Packed bacon up to 3 months
Smoked bacon/ chops/ gammon steaks up to 2 months
Unsmoked bacon/ chops/ gammon steaks up to 1 month
Chicken up to 12 months
Duck up to 5 months
Goose up to 5 months
Turkey up to 6 months
White fish up to 3 months
Oily fish including salmon up to 2 months
Smoked salmon up to 3 months
Caviar don’t freeze
Shellfish up to 1 month
Butter up to 6 months
Cheese up to 6 months
Cream - double/ whipping up to 3 months
Eggs - only freeze separated up to 10 months
Suet up to 6 months
Milk up to 1 month
Yogurt up to 6 weeks
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