HGS 14355A2, HGS 14355A2S
– Frozen food requires a constant storage temperature of -18°C.
– Only a certain amount of fresh food can be frozen within a pe-
riod of 24 hours (see ‘Freezing capacity’ in the technical data).
– Only freeze good quality food that has been prepared, split
into portions and packaged as appropriate for its properties.
– If possible, freeze ready-made meals in portion sizes too.
Small portions are quicker to freeze to the core. As well as
this, it is more cost-efficient to freeze several small portions
than to throw away the remainder of a large portion.
– Raw or prepared meat, poultry and fish should be frozen in
household-sized portions and defrosted later. Make sure that
meat, for example, is not immersed in its own thawing liquid.
– Freeze fresh and prepared food unsalted and unseasoned.
Unsalted frozen foods have a longer shelf life.
– To make sure frozen food does not dry out, take on a strange
taste or leak, use robust packaging material that is imperme-
able to air and liquids, is not too stiff and can be closed easily
and labelled.
– Observe the manufacturer’s instructions for storing ready fro-
zen food, and observe the recommended storage periods and
temperatures.
– When storing fresh food, make sure that it does not come into
contact with food that is already frozen, as this food may oth-
erwise defrost.
– Allow prepared foods to cool before they are frozen. This not
only saves energy, but also prevents excessive frost formation
in the freezer.
– Do not freeze full drink bottles. Liquids expand during freezing
and the bottles can burst.
Freezing and storing food
17
Operation
