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Constructa CK587VS30 Manual

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en Freezer compartment
30
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is
more suitable for freezing than food
which is raw.
Before freezing food, make preparations
appropriate to the food in order to retain
the best possible nutritional value,
flavour and colour:
■ Vegetables: wash, chop, blanch.
■ Fruit: wash, pit and perhaps peel,
possibly add sugar or ascorbic acid
solution.
Information on how to do this can be
found in the relevant literature.
Suitable for freezing
■ Baked goods
■ Fish and seafood
■ Meat
■ Poultry and game
■ Vegetables, fruit and herbs
■ Eggs without shells
■ Dairy products, e.g. cheese, butter
and quark
■ Ready meals and leftovers, e.g.
soups, stews, cooked meat and fish,
potato dishes, soufflés and desserts
Not suitable for freezing
■ Types of vegetables which are
usually eaten raw, e.g. lettuce or
radishes
■ Unpeeled or hard boiled eggs
■ Grapes
■ Whole apples, pears and peaches
■ Yoghurt, soured milk, sour cream,
creme fraiche and mayonnaise
Packing frozen food
The correct type of packaging and
material selection are decisive factors in
the retention of the product quality and
prevent the development of freezer
burn.
1. Place food in packaging.
2. Remove air.
3. Pack food airtight to prevent it from
losing flavour and drying out.
4. Label packaging with contents and
date of freezing.
Suitable packaging:
■ Plastic film
■ Tubular film made of polyethylene
(PE)
■ Aluminium foil
■ Freezer containers
Suitable locks:
■ Rubber bands
■ Plastic clips
■ Cold-resistant adhesive tape
Not suitable packaging:
■ Wrapping paper
■ Greaseproof paper
■ Cellophane
■ Refuse bags and used shopping
bags
Shelf life of frozen food at –18 °C
Fish, sausage, ready meals
and cakes and pastries:
up to 6 months
Meat, poultry: up to 8 months
Fruit, vegetables: up to 12 months
… 30 …


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