Freezing And Storing Food; Purchasing Frozen Food; Note When Loading Products; Storing Frozen Food - Gaggenau RB 289 Gebrauchsanleitung

Freezing and storing food

Purchasing frozen food

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Packaging must not be damaged.
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Use by the "use by" date.
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Temperature in the supermarket freezer must be
-18 °C or lower.
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If possible, transport deep-frozen food in an
insulated bag and place quickly in the freezer
compartment.

Note when loading products

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Preferably freeze large quantities of food
in the top compartment, where food freezes
particularly quickly and therefore also gently.
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Place the food over the whole area
of the compartments or the frozen food
containers.
Note
Food which is already frozen must not come into
contact with the food which is to be frozen. If
required, move the frozen food to other frozen
food containers.

Storing frozen food

Insert frozen food container all the way to ensure
unrestricted air circulation.

Freezing fresh food

Freeze fresh and undamaged food only.
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.
Literature on freezing and blanching can be found
in bookshops.
Note
Keep food which is to be frozen away from food which
is already frozen.
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The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat,
game, poultry, vegetables, fruit, herbs, eggs
without shells, dairy products such as cheese,
butter and quark, ready meals and leftovers such
as soups, stews, cooked meat and fish, potato
dishes, soufflés and desserts.
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The following foods are 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, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.

Packing frozen food

To prevent food from losing its flavour or drying out,
place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents
and date of freezing.
Suitable packaging:
Plastic film, tubular film made of polyethylene,
aluminium foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene
can be sealed with a film heat sealer.

Shelf life of frozen food

Storage duration depends on the type of food.
At a temperature of -18 °C:
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Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
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Cheese, poultry and meat:
up to 8 months
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Vegetables and fruit:
up to 12 months
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