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➢ The packaging must not be damaged.
➢ Use by the „use by /best before/best by/‟ date.
➢ If possible, transport deep-frozen food in an insulated bag and place quickly in the
freezer compartment.
➢ Store at -18 °C or colder.
➢ Avoid opening the freezer compartment door unnecessarily.
➢ 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.
NOTICE! Keep food to be frozen away from food which is already frozen.
T
HE FOLLOWING FOOD IS SUITABLE FOR FREEZING
➢ cakes and pastries.
➢ fish and seafood.
➢ meat, game and poultry.
➢ vegetables, fruit and herbs.
➢ eggs without shells.
➢ dairy products such as cheese and butter.
➢ ready meals and leftovers such as soups, stews, cooked meat and fish.
➢ potato dishes and soufflés.
➢ desserts.
T
HE FOLLOWING FOOD IS NOT SUITABLE FOR FREEZING
➢ types of vegetables, which are usually consumed raw, such as lettuce or radishes.
➢ eggs in shells.
P
URCHASING OF FROZEN FOOD
S
TORING OF FROZEN FOOD
F
REEZING OF FRESH FOOD
~ 120 ~
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