24
en
Freezer compartment
Packing frozen food
The correct type of packaging and material selection are
decisive factors in the retention of the product quality
and prevent the development of freezer burn.
1
Place food in packaging.
2
Remove air.
3
Pack food airtight to prevent it from losing flavour
and drying out.
4
Label packaging with contents and date of freezing.
Suitable packaging:
▯
Plastic film
▯
Tubular film made of polyethylene (PE)
▯
Aluminium foil
▯
Freezer containers
Suitable locks:
▯
Rubber bands
▯
Plastic clips
▯
Cold-resistant adhesive tape
Not suitable packaging:
▯
Wrapping paper
▯
Greaseproof paper
▯
Cellophane
▯
Refuse bags and used shopping bags
Shelf life of frozen food at –18 °C
Thawing frozen food
The thawing method must be adjusted to the food and
application in order to retain the best possible product
quality.
Thawing methods:
▯
in the refrigerator compartment (especially suitable
for animal-based foods such as fish, meat, cheese,
quark)
▯
at room temperature (bread)
▯
in the microwave (food for immediate consumption
or immediate preparation)
▯
in the oven/cooker (food for immediate
consumption or immediate preparation)
Caution!
Do not refreeze thawing or thawed food. You can only
refreeze the food when it has been used for a ready-to-
eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
Fish, sausage, ready
meals and cakes
and pastries:
up to 6 months
Meat, poultry:
up to 8 months
Fruit, vegetables:
up to
12 months
