Freezing Fresh Food - Blaupunkt 5CR2 Série Notice D'utilisation

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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
Freezer compartment en
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.
Place food in packaging.
1.
Remove air.
2.
Pack food airtight to prevent it from
3.
losing flavour and drying out.
Label packaging with contents and
4.
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
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