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Thawing: If thawed pastries (cakes) are baked at 150-200 oC for 5-10 minutes wrapped in
aluminium foil, they become crisper and keep their aroma in contrast to those thawed at the
room temperature.
-PREVIOUSLY COOKED DISHES:
Some spices change their aroma if stored for a long time and become stronger in taste. (For
instance: anise, basil, dill, vinegar, spice mixtures, ginger, garlic, paprika, marjoram, black
pepper, capsicum, mustard, thyme, vanilla and onion).
Therefore if you are to freeze a dish, just add a small amount of spice into it. You can add the
desired amount and type of spice after it has thawed.
Storage time of previously cooked dishes depends on also the type of fat and oil used.
Margarine, olive oil and butter in dishes allow for freezing. Peanut oil and lard (hog fat) are not
suitable for deep freezing.
Packing: Keep fluid dishes in plastic containers and keep the others in freezer wrap or plastic
bags.
Storage time: Dairy and dough desserts: 1-3 months; Potato dishes and Casseroles: 2 –3
months.
7.
CLEANING, MAINTAINING AND TRANSPORTING CHEST FREEZER
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To ensure higher efficiency of your chest freezer, the body must be cleaned and maintained at
least once in a year.
Always remove the plug from the mains socket before cleaning the body.
Defrosting:
It will take longer to form ice crystals interior if the lid of the body is not frequently opened and
foods are stored in closed packages.
Ice forming on the interior walls of your chest freezer decreases the efficiency of your freeze
within time. We recommend that you defrost the body when the ice reaches 5-6 mm of
thickness. Set your freeze to fast freeze mode 24 hours before you start defrosting. Then
remove the packages and wrap them separately and put in the freezer compartment of your
fridge to prevent heat gain. So foods will be well preserved during defrosting and cleaning.
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