15
Important note:
• Frozen foods, when thawed, should be cooke
d just like fresh foods. If they are not cooked
after being thawed they must NEVER be re-frozen.
• The taste of some spices found in cooked dishes (anise, basilica,
watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes
and they assume a strong taste when they are stored for a long period. Therefore, the frozen
food should be added little amount of spices or the desired spice should be added after the
food has been thawed.
• The storage period of f
ood is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
• The food in
liquid form should be frozen in plastic cups and the other food should be frozen
in plastic folios or bags.
Some recommendations have been specified on pages 16 and 17 for the placement and
storage of your food in the deep freeze compartment.
