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Storing deep frozen
food and making ice
When purchasing frozen food,
observe the following:
S Check that the packaging is not
damaged.
S Check the sell by date.
S The temperature of the supermarket
freezer should be -18 °C or lower.
If not, the shelf life of the frozen food
is reduced.
S Purchase deep frozen food last.
Wrap food in newspaper or place
in a cool bag and take home.
S At home immediately place deep frozen
food in the freezer compartment.
Close the freezer compartment door
properly. Consume the frozen food
before the use by date expires.
S Do not refreeze thawed food.
Exception: If the food has been used
for a ready meal (boiling or frying),
this ready meal can be refrozen.
Making ice cubes
Fill the ice tray ¾ full with water and place
in the bottom of the freezer compartment
drawer. If required, loosen the frozen ice
cube tray with a blunt implement (spoon
handle, etc.). Do not use pointed or
sharp edged implements!
Loosen the ice cubes by briefly holding
the ice cube tray under running water
or bend slightly.
32
Freezing fresh food
Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizza, ready meals,
leftovers, egg yolk and egg white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes and
onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C, vegetables and fruits should
be blanched prior to freezing.
Blanching is the brief immersion
of vegetables and fruit in boiling water.
Literature on freezing and blanching
is available in bookshops.
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