Gaggenau RB492701 Guida Al Funzionamento
14
Freezing and storing food
Purchasing frozen food
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Packaging must not be damaged.
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Use by the “use by” date.
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Temperature in the supermarket freezer must be
0 °F or lower.
0 °F or lower.
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If possible, transport deep-frozen food in
an insulated bag and place quickly in the freezer
compartment.
an insulated bag and place quickly in the freezer
compartment.
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour
and colour, vegetables should be blanched before
freezing. Aubergines, peppers, zucchini and
asparagus do not require blanching.
and colour, vegetables should be blanched before
freezing. Aubergines, peppers, zucchini and
asparagus do not require blanching.
Literature on freezing and blanching can be found
in bookshops.
in bookshops.
Note:
Keep food which is to be frozen away from food which
is already frozen.
is already frozen.
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The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat,
game, poultry, vegetables, fruit, herbs, eggs
without shells, dairy products such as cheese,
butter and quark, ready meals and leftovers such
as soups, stews, cooked meat and fish, potato
dishes, soufflés and desserts.
Cakes and pastries, fish and seafood, meat,
game, poultry, vegetables, fruit, herbs, eggs
without shells, dairy products such as cheese,
butter and quark, ready meals and leftovers such
as soups, stews, cooked meat and fish, potato
dishes, soufflés and desserts.
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The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed
raw, such as lettuce or radishes, eggs in shells,
grapes, whole apples, pears and peaches, hard-
boiled eggs, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Types of vegetables, which are usually consumed
raw, such as lettuce or radishes, eggs in shells,
grapes, whole apples, pears and peaches, hard-
boiled eggs, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Packing frozen food
To prevent food from losing its flavour or drying out,
place in airtight containers.
1.
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.
of freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethylene,
aluminum foil, freezer containers.
These products are available from specialist outlets.
aluminum foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
adhesive tape, etc.
Bags and tubular film made of polyethylene can
be sealed with a film heat sealer.
be sealed with a film heat sealer.
Shelf life of frozen food
Storage duration depends on the type of food.
At a temperature of 0 °F:
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Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
and pastries:
up to 6 months
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Cheese, poultry and meat:
up to 8 months
up to 8 months
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Vegetables and fruit:
up to 12 months
up to 12 months