13
Freezing and storing food
Purchasing frozen food
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The packaging must not be damaged.
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Pay attention to the expiration date.
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Temperature in the supermarket freezer must be
0 °F (–18 °C) or lower.
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If possible, transport frozen food in an insulated
bag and place quickly in the freezer compartment.
When loading products
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Preferably freeze large quantities of food in the
top compartment, where food freezes particularly
quickly and therefore also gently.
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Place the food over the whole area
of the compartments or the frozen food
containers.
Note:
Food which is already frozen must not come into
contact with the food which is to be frozen. If
required, move the frozen food to other frozen
food containers.
Storing frozen food
Insert frozen food container all the way to ensure
unrestricted air circulation.
Freezing fresh food
Freeze only fresh and undamaged food.
To retain the best possible nutritional value, flavor and
color, vegetables should be blanched before freezing.
Eggplants, peppers, zucchini and asparagus do not
require blanching.
Literature on freezing and blanching can be found in
bookstores.
Note:
Keep food which is to be frozen away from food which
is already frozen.
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The following foods are suitable for freezing:
Baked goods, 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.
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The following foods are not suitable for freezing:
Vegetables that 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, crème
fraîche and mayonnaise.
Packing frozen food
To prevent food from losing its flavor or drying out,
place in airtight containers.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the packaging.
4.
Label packaging with contents and date of
freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethylene,
aluminum foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene (PE) can
be sealed with a film heat sealer.
Shelf life of frozen food
Shelf life depends on the type of food.
At a temperature of 0° F (–18° C):
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Fish, sausage, ready meals, cakes and pastries:
up to 6 months
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Cheese, poultry and meat:
up to 8 months
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Vegetables, fruit:
up to 12 months
