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Recommended storage periods
For recommended storage times, refer to your food packaging.
Thawing frozen food
For some foods, thawing before cooking is unnecessary. Vegetables and pasta can be added directly to boiling
water or steam cooked. Frozen sauces and soups can be put into a saucepan and heated gently until thawed.
To thaw frozen foods
1 Cover food loosely.
2 Thaw at room temperature. Don’t forget that thawing in a warm area encourages the grouth of bacteria.
3 Always make sure there are no ice crystals in the food before cooking, particularly with meat. These crystals
indicate that the food is not fully thawed. They result in lower temperatures when cooking. Lower cooking
temperatures may not destroy dangerous bacteria.
4 Cook food as soon as possible after thawing.
5 Drain off and throw away any liquid lost during thawing.
Oven thawing frozen foods
Many microwaves and ovens have thaw setting. To avoid bacterial build up, only use these if you intend to cook the
food immediately afterwards.
Safety tips
Never re-freeze anything that has been thawed out unless you cook it again, to kill off harmful bacteria.
Never re-freezer thawed shellfish.
Useful tips
Re-seal packs properly after removing items. This prevents drying or ‘freezer burn’ and a build up of frost on any
remaining food.
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