EN
52
•
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 of time. Therefore,
add small amounts of spices to the frozen food, or the desired spice
should be added after the food has thawed.
•
The storage time of food is dependent on the oil used. Suitable oils
are margarine, calf fat, olive oil and butter and unsuitable oils are
peanut oil and pig fat.
•
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 53, 54 and 55 for
the placement and storage of your food in the deep freeze compartment.
ARRANGING FOOD IN THE APPLIANCE
