Neff G4344X8 - Manual (Page 24)

en
24
Freezing and storing
food
Purchasing frozen food
■
Packaging must not be damaged.
■
Use by the “use by” date.
■
Temperature in the supermarket
freezer must be -18 °C or lower.
■
If possible, transport deep-frozen food
in an insulated bag and place quickly
in the freezer compartment.
Note when loading products
■
Preferably freeze large quantities of
food in the top compartment, where
food freezes particularly quickly and
therefore also gently.
■
Place the food over the whole area of
the compartments or the frozen food
containers.
Note
Food which is already frozen must not
come into contact with the food which
is to be frozen. If required, move the
frozen food to other frozen food
containers.
Storing frozen food
Insert frozen food container all the way to
ensure unrestricted air circulation.
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
products such as cheese, butter and
quark, ready meals and leftovers such
as soups, stews, cooked meat and
fish, potato dishes, soufflés and
desserts.
■
The following foods are not suitable
for freezing:
Types of vegetables, which are usually
consumed raw, such as lettuce or
radishes, eggs in shells, grapes,
whole apples, pears and peaches,
hard-boiled eggs, yoghurt, soured
milk, sour cream, crème fraîche and
mayonnaise.
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.