Freezer section
Use the freezer section to:
– Store frozen food,
– Make ice cubes and ice cream,
– Freeze fresh food (see data plate for
the maximum quantity of food that
can be frozen within a 24 hour
period)
Storing frozen food
When buying frozen food to store in
your freezer, check
– that the packaging is not damaged,
– the use-by date,
– the temperature at which the frozen
food is being stored in the shop. The
length of time it can be kept is
reduced if it has been stored at a
temperature warmer than -18 °C.
^
Buy frozen food once you have
finished the rest of your shopping,
and wrap it in newspaper or use a
cool bag or cool box to transport it.
^
Store it in the freezer section as soon
as possible.
Never re-freeze partially or fully
defrosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
Home freezing
Only freeze fresh food which is in a
good condition.
Hints on home freezing
– The following types of food
are
suitable
for freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, pastry, leftovers, egg
yolks, egg whites and a range of
pre-cooked meals.
– The following types of food
are not
suitable for freezing
:
Grapes, lettuce, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
– To retain colour, taste and vitamin C,
vegetables should be blanched after
they have been trimmed and
washed. To blanch: bring a large
saucepan of water to the boil and
immerse the vegetables in the fast
boiling water for 2-3 minutes,
depending on the variety. Remove,
and plunge into ice cold water to
cool quickly. Drain and pack ready
for freezing.
– Lean meat freezes better than fatty
meat, and can be stored for
considerably longer.
– To prevent chops, steaks, cutlets or
rolled meat from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer film.
Freezing and storing food
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