Sandstrom ssc3st12, Инструкция по эксплуатации

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• You can use the space in the freezer most efficiently if you freeze liquids (or solids
with liquids, e.g. 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, and
then remove it from the container and seal the bag.
• Label your frozen foods as they will look the same when in frozen state. Use special
fridge freezer tapes, labels and pens with different colours. This allows you to easily
organise and to effectively use the freezer. Write the contents and date; otherwise
the frozen food might exceed the storage time and this could cause food poisoning.
Please refer to your food packaging for the recommended storage time.
• You may also add the weight and cooking notes, e.g. “defrost first”, “cook from
frozen” and keep a separate log of what is in each drawer. This will save opening the
door and searching around unnecessarily.
Defrosting Frozen Food
1. Take the frozen food out from the freezer compartment and uncover the frozen food. Let it defrost at
room temperature. Don’t forget that defrosting in a warm area encourages the growth of bacteria and
low temperature cooking may not destroy dangerous bacteria.
2. Drain off and throw away any liquid lost during defrosting.
3. Always make sure there are no ice-crystals in the food before cooking, particularly with meat. These
crystals indicate that the food has not fully defrosted.
4. Cook food as soon as possible after defrosting.
5. Many microwaves and ovens have a defrost setting. To avoid bacterial build up, only use these if you
intend to cook the food immediately afterwards.
Never refreeze anything that has been defrosted out unless you cook it again, to kill off harmful
bacteria. Never re-freeze defrosted shellfish. Re-seal packs properly after removing items. This
prevents drying or freezer-burn and a frost build up on any remaining food.
SSC3ST12_IB_120411_Annie.indd 12 12年4月11日 下午5:55