Pkm BKG220DIX Bedienungsanleitung Seite 67

 To retain the best possible nutritional value, flavour and colour, vegetables should
be blanched before freezing. Aubergines, peppers, zucchini and asparagus do not
require blanching.
NOTICE! Keep food to be frozen away from food which is already frozen.
T
HE FOLLOWING FOOD IS SUITABLE FOR FREEZING
 Cakes and pastries.
 Fish and seafood.
 Meat, game and poultry.
 Vegetables, fruit and herbs.
 Eggs without shells.
 Dairy products such as cheese and butter.
 Ready meals and leftovers such as soups, stews, cooked meat and fish.
 Potato dishes and soufflés.
 Desserts.
T
HE FOLLOWING FOOD IS NOT SUITABLE FOR FREEZING
 Types of vegetables, which are usually consumed raw, such as lettuce or radishes.
 Eggs in shells.
 Grapes, whole apples, pears and peaches.
 Hard-boiled eggs, yogurt, soured milk, sour cream, and mayonnaise.
 To prevent food from losing its flavour or drying out, place food in airtight
packaging.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and dates of freezing.
 Plastic film, tubular film made of polyethylene, aluminium foil.
These products are available from specialist outlets.
H
OW TO PACKAGE THE FROZEN FOOD
S
UITABLE PACKAGING
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