17
TR
6.2 How to Freeze Fresh Foods
• Foods to be frozen must be divided
into portions according to a size
to be consumed, and frozen in
separate packages. In this way, all
the food should be prevented from
being re-frozen by thawing.
• In order to protect the nutritional
value, the aroma and the color of
the foods as much as possible,
vegetables should be boiled for a
short period of time before free-
zing. (Boiling is not necessary for
foods such as cucumber, parsley.)
Cooking time of the vegetables fro-
zen in this way is shortened by 1/3
than that of the fresh vegetables.
• To extend the storage times of fro-
zen foods, boiled vegetables must
first be filtered and then hermeti-
cally packaged as in the all types
of foods.
• Foods should not be placed in
the freezer compartment without
package.
• The packaging material of the food
to be stored should be air-tight,
thick and durable and should not
deform with cold and humidity.
Otherwise, the food that is har-
dened by freezing might pierce
the package. Sealing the package
well is also important in terms of
securely storing the food.
The following packaging types are
suitable for use to freeze the food:
Polyethylene bag, aluminum foil,
plastic foil, vacuum bags and cold-
resistant storage containers with
caps.
The use of the following types of
packaging is not recommended to
freeze the food;
Packaging paper, parchment paper,
cellophane (gelatin paper), garbage
bag, used bags and shopping bags.
• Hot foods should not be placed in
the freezer compartment without
cooling.
• When placing unfrozen fresh
foods in the freezer compartment,
please note that it does not contact
with frozen foods. Cool-pack (PCM)
can be placed to the rack immedi-
ately below the quick freezer rack
for preventing them from being
getting warm.
• During the freezing time (24 hours)
do not place other food to the
freezer.
• Place your foods to the freezing
shelves or racks by spreading
them so that they will not be
cramped (it is recommended that
the packaging does not come into
contact with each other).
• Frozen foods must be immediately
consumed in a short period of time
after defrosting and must never be
frozen again.
• Do not block the ventilation holes
by putting your frozen foods in
front of the ventilation holes loca-
ted on the back surface.
• We recommend you to attach a la-
bel onto the package and write the
name of the foods in the package
and the freezing time.
Foods suitable for freezing:
Fish and seafood, red and white
meat, poultry, vegetables, fruit,
herbaceous spices, dairy products
(such as cheese, butter and strained
yoghurt), pastries, ready or cooked
meals, potato dishes, souffle and
desserts.
