Freezing foods / storing frozen foods
Page EN-13
Tips for storing products
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– If there is insufficient space in the freezer
drawers, you can remove the freezer draw-
ers (10) or (12) – (14).
– Place the freezer food, such as e.g. fro-
zen gâteaux, straight onto the glass
shelves (16).
– If there is not enough space on or under
the glass shelves, these can be removed.
– Keep the ice cubes in the ice cube con-
tainer (11).
– Store small items of freezer food in the
door shelves (18).
– Store any freezer food that needs to be
taken out quickly in the freezer compart-
ment (8).
Freezing
Freezing means reducing the core tempera-
ture of fresh, room-temperature food to fro-
zen as quickly as possible – for best results
‘flash-frozen’. If not cooled quickly enough,
the food will be ‘killed by frost’, i.e. the struc-
ture will be destroyed. A constant storage
temperature of -18° C is needed to maintain
the food’s consistency, taste and nutritional
value.
Preparing the food
• Only freeze high quality food.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more
durable.
• Allow prepared food to cool before freez-
ing. This not only saves energy, but it also
prevents excessive frost formation in the
freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
Suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
• Only use packaging material that is
strong, impermeable to air and liquid, not
too stiff and labelled. It should be desig-
nated as suitable for freezer use.
Portions
• Create flat portions if possible; these
freeze through to the core faster.
• Expel the air from the freezer bag as this
causes the contents to dry out and takes
up space.
• Use plastic clips, rubber bands or adhe-
sive tapes to seal.
• Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
