Freezing Food Yourself - Gaggenau ik 300 254 Gebrauchsanleitung

Freezing food yourself

Allow hot food and drinks to cool down
to room temperature before placing
them in the freezer compartment.
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).
Wrapping food
Pack food in suitable portions for your
household.
Vegetables and fruit portions must NOT
be heavier than 1 kg; meat portions
must NOT be heavier than 2.5 kg.
Smaller portions freeze quicker and
maximum quality is retained during
thawing and preparation.
To prevent the flavour from escaping,
pack the food in airtight containers.
How to pack food
correctly:
1. Pack the food.
2. Press out all the air.
3. Seal the packed food.
4. Label and date the packed food.
The following products are
NOT suitable for packaging
food:
q Wrapping paper
q Greaseproof paper
q Cellophane
q Refuse bags
q Used shopping bags
The following products
are suitable for packaging
food:
q Polyethylene blown film
q Aluminium foil
q Freezer tins
These products can be purchased
from your dealer.
The following products
are suitable for sealing
the packed food:
q Rubber bands
q Plastic clips
q String
q Cold resistant adhesive tape
q Bags and polyethylene blown film
can be sealed with a film sealer
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