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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.
28
Freezing food
Freeze fresh, undamaged food only.
Keep food which is to be frozen away from food which
is already frozen.
To prevent food from losing its flavour or drying out, place
in airtight containers.
Max. freezing capacity
Information about the max. freezing capacity within
24 hours can be found on the rating plate.
Packing food correctly:
1. Place the food in the wrapping.
2. Press out air.
3. Seal the wrapping.
4. Label the wrapping with the contents and date.
The following products are suitable for wrapping
food:
Plastic film, polyethylene blown film, aluminium foil and
freezer tins. These products are available from specialist
outlets.
The following products are not suitable for wrapping
food:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
The following products are suitable for sealing
the wrapped food:
Rubber bands, plastic clips, string, cold resistant
adhesive tape or similar. Bags and polyethylene blown
film can be sealed with a film sealer.
Shelf life of frozen food
Depends on the type of food. At a temperature setting
of -18 °C:
Fish, sausage, ready meals and cakes and pastries:
D
up to 6 months
Cheese, poultry and meat:
D
up to 8 months
Vegetables and fruit:
D
up to 12 months
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