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Freezing and storing food
45
Storage time for frozen food
The storage life of food is very variable,
even at a constant temperature of
-18°C. Decomposition processes also
take place in frozen food, albeit at a
very reduced speed. For example fat
can become rancid from contact with
oxygen in the air. This is why lean meat
can be stored approx. twice as long as
fatty meat.
The storage times quoted are guide
values for the storage life of different
food groups in the freezer section.
Food group Storage
time
(Months)
Ice cream 2 to 6
Bread, baked goods 2 to 6
Cheese 2 to 4
Fish, oily 1 to 2
Fish, lean 1 to 5
Sausage, ham 1 to 3
Game, pork 1 to 12
Poultry, beef 2 to 10
Vegetables, fruit 6 to 18
Herbs 6 to 10
Where the storage time given on the
packaging differs, follow the advice on
the packaging.
Defrosting
Frozen food can be defrosted in
different ways:
in a microwave oven,
in an oven using "Fan heat" or the
"Defrost" setting,
at room temperature,
in the refrigerator section (the cold
given off by the frozen food helps to
keep the other food cold),
in a steam oven.
Flat pieces of partially thawed fish can
be placed directly into a hot frying pan.
Meat and poultry It is particularly
important to observe food hygiene rules
when defrosting poultry. Do not use the
liquid from defrosted poultry. Pour it
away and wash the container it was in,
the sink and your hands. Danger of
salmonella poisoning. Ensure that meat
and fish (e.g. mince, chicken, fish fillets)
do not come into contact with other
foods while defrosting. Catch the liquid
and dispose of it carefully.
Fruit should be defrosted at room
temperature in its packaging, or in a
covered bowl.
Most vegetables can be cooked while
still frozen. Just put straight into boiling
water or hot fat. The cooking time is
slightly less than that of fresh
vegetables due to changes in the cell
structure.
45


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