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Frysevarer pakkes ind
Varerne skal pakkes lufttæt, så de ikke
mister deres smag eller tørrer ud.
1. Fødevarerne pakkes ind.
2. Tryk luften ud.
3. Pakkerne lukkes lufttæt.
4. Pakken mærkes omhyggeligt
med indhold og dato.
Egnet indpakningsmateriale:
Filmfolie, alufolie og frysebeholdere.
Kan købes i faghandlen.
Uegnet indpakningsmateriale:
Indpakningspapir, pergamentpapir,
cellofan, affaldsposer og brugte
indkøbsposer.
Egnet lukkemateriale:
Gummibånd, plastikclips, bindetråd,
kuldebestandig tape eller lignende.
Ved anvendelse af film kan der
anvendes en foliesvejser til lukning.
Frostvarernes holdbarhed
Holdbarheden afhænger af fødevarernes
art.
Ved en temperatur på -18 °C:
Fisk, pålæg, færdigretter og bagværk:
op til 6 måneder
Ost, fjerkræ og fisk:
op til 8 måneder
Frugt, grønt:
op til 12 måneder
Optøning
af dybfrostvarer
Alt efter art og anvendelsesformål er der
følgende muligheder:
ved stuetemperatur
i køleskabet
i den elektriske ovn, med/uden
varmluftventilator
i mikrobølgeovnen
ã=Pas på
Helt eller delvis optøede frysevarer
må ikke fryses igen. Varerne bør laves til
færdigretter (koges eller steges)
og fryses igen.
Den maksimale opbevaringstid
af frostvarerne gælder herefter ikke
mere.
Udstyr
(ikke alle modeller)
Glashylder
Billede 8
Hylderne i skabet kan flyttes efter behov:
Træk hylden ud, løft den forreste del af
hylden og tag den ud.
Udtrækkelig glashylde
Billede 9
Den udtrækkelige glashylde kan trækkes
ud for at få et overblik over fødevarerne.
14


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