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Packing frozen food
To prevent food from losing its flavour or
drying out, place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and
date of freezing.
Suitable packaging:
Plastic film, tubular film made of
polyethylene, aluminium foil, freezer
containers.
These products are available from
specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper,
cellophane, bin liners and used
shopping bags.
Items suitable for sealing packaged
food:
Rubber bands, plastic clips, string, cold-
resistant adhesive tape, etc.
Bags and tubular film made of
polyethylene can be sealed with a film
heat sealer.
Shelf life of frozen food
Depends on the type of food.
At a temperature of -18 °C:
Fish, sausage, ready meals and cakes
■
and pastries:
up to 6 months
Cheese, poultry and meat:
■
up to 8 months
Vegetables and fruit:
■
up to 12 months
Super freezing
Food should be frozen solid as quickly
as possible in order to retain vitamins,
nutritional value, appearance and flavour.
To prevent an undesirable temperature
rise when placing fresh food in the
freezer compartment, switch on super
freezing several hours beforehand.
As a rule, 4–6 hours is adequate.
If the max. freezing capacity is to be
used, super freezing must be switched
on for 24 hours before the fresh produce
is placed in the freezer compartment.
Smaller quantities of food (up to 2 kg)
can be frozen without "super freezing".
Note
When super freezing is switched on,
increased operating noises may occur.
Switching on and off
Fig. 2
Press "super" button 2.
If the super freezing has been switched
on the button is lit.
Super freezing automatically switches off
after approx. 2½ days.
en
13
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