Freezing Fresh Food; Packing Frozen Food; Shelf Life Of Frozen Food; Thawing Frozen Food - Gaggenau rt 200 Gebrauchsanleitung

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.
▯
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.
▯
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.
Note
When freezing fresh food, the refrigeration unit runs
for longer. As a result, the refrigerator compartment
temperature may drop too low. Increase the
temperature in the refrigerator compartment.

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:
▯
Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
▯
Cheese, poultry and meat:
up to 8 months
▯
Vegetables and fruit:
up to 12 months

Thawing frozen food

Depending on the type and application, select one
of the following options:
▯
at room temperature
▯
in the refrigerator
▯
in an electric oven, with/without fan assisted
hot-air
▯
in the microwave
ã
Caution
Do not refreeze thawing or thawed food. Only ready
meals (boiled or fried) may be refrozen.
No longer store the frozen produce for the max.
storage period.
29