Freezing Fresh Food; Packing Frozen Food; Shelf Life Of Frozen Food - Bosch KIS Serie Gebrauchsanleitung

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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 prod-
ucts such as cheese, butter and
quark, ready meals and leftovers such
as soups, stews, cooked meat and
fish, potato dishes, soufflés and des-
serts.
The following foods are not suitable
■
for freezing:
Types of vegetables, which are usually
consumed raw, such as lettuce or rad-
ishes, eggs in shells, grapes, whole
apples, pears and peaches, hard-
boiled eggs, yoghurt, soured milk,
sour cream, crème fraîche and may-
onnaise.
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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 polyeth-
ylene, aluminium foil, freezer containers.
These products are available from spe-
cialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cel-
lophane, 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 polyethyl-
ene 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