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en Defrosting
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, bakes 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.
1Place food in packaging.
2Squeeze out the air.
3Pack food airtight to prevent it from losing flavour
and drying out.
4Label packaging with contents and date of freezing.
Suitable packaging:
Plastic film
Tubular film made of polyethylene (PE)
Aluminium foil
Freezer containers
Suitable sealing materials:
Rubber bands
Plastic clips
Cold-resistant adhesive tape
Unsuitable packaging:
Wrapping paper
Greaseproof paper
Cellophane
Rubbish bags and used shopping bags
Shelf life of frozen food at –18°C
Defrosting frozen food
The defrosting method must be adjusted to the food and
application in order to retain the best possible product
quality.
Defrosting methods:
In the refrigerator compartment (especially suitable
for animal-based foods such as fish, meat, cheese,
quark)
At room temperature (bread)
In the microwave (food for immediate consumption
or immediate preparation)
In the oven/cooker (food for immediate
consumption or immediate preparation)
Caution!
Do not refreeze food after it has been defrosted or
started to defrost. You can only refreeze the food after it
has been used for a ready-to-eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
=
Defrosting
Defrosting
Freezer compartment
The fully automatic NoFrost system ensures that
the freezer compartment remains free of ice. Defrosting
is no longer required.
Fish, sausage, ready meals, baked goods: Up to 6 months
Meat, poultry: Up to 8 months
Fruit, vegetables: Up to
12 months
24


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