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Packing frozen food
If you select suitable packaging ma-
terial the correct type of packaging,
you can determine the product qual-
ity and prevent freezer burn.
Place the food in the packaging.
1.
Suitable packaging:
– Plastic film made of polyethyl-
ene
– Tubular film made of polyethyl-
ene
– Freezer bags made from poly-
ethylene
– Freezer containers
Unsuitable packaging:
– Wrapping paper
– Greaseproof paper
– Cellophane
– Aluminium foil
– Rubbish bags and used shop-
ping bags
Squeeze out the air.
2.
Pack food airtight to prevent it
3.
from losing flavour and drying out.
Suitable seals:
– Rubber bands
– Plastic clips
– Cold-resistant adhesive tape
Label the packaging with the con-
4.
tents and the date of freezing.
Shelf life of frozen food at
−18 °C
Observe the storage times when you
freeze food.
Food
Fish, sausages, ready
meals and baked goods
Poultry, meat
Vegetables, fruit
Storage time
Up to 6 months
Up to 8 months
Up to 12 months
Freezer compartment en
Freezer calendar
The imprinted freezer calendar indic-
ates the maximum storage duration
in months at a constant temperature
of –18 °C.
Defrosting methods for frozen
food
To retain the best-possible product
quality, the defrosting method must
be adjusted to the food and applica-
tion.
CAUTION
Risk of harm to health!
During the thawing process, bacteria
may develop and spoil the frozen
food.
Do not refreeze food after it has
▶
been defrosted or started to de-
frost.
Refreeze food only after cooking.
▶
The frozen items should no longer
▶
be stored for the maximum stor-
age period.
Defrosting
method
Refrigerator com-
partment
Room temperature Bread
Microwave
Oven or cooker
Food
Animal-based food such
as fish, meat, cheese,
quark
Food for immediate con-
sumption or immediate
preparation
Food for immediate con-
sumption or immediate
preparation
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