Waterford Precision Cycles Built-in 30 User Manual

* To retain colour, taste and vitamin C, vegetables

should be blanched after they have been 
trimmed and washed.  To blanch:  bring a large 
saucepan of water to the boil, immerse the veg-
etables in the fast boiling water for 2-3 minutes,
depending on variety.  Remove and plunge into 
ice-cold water to cool quickly.  Drain and pack 
ready for freezing. 

* Lean meat freezes better than fatty meat and 

can be stored for considerably longer.

* To prevent chops, steaks, cutlets or rolled meat 

from freezing together in solid blocks when
packed, separate  with a sheet of plastic film 
suitable for freezing.

* Do not season fresh foods or blanched vegeta-

bles before freezing.  Only season cooked food
lightly before freezing, but care should be taken
as the taste of some spices alters when frozen.

* Do not place hot foods or drinks in the freezer.  

This causes already frozen food to thaw and 
increases the energy consumption considerably.
Allow hot foods and drinks to cool down before 
placing them in the freezer.

Unsuitable packing material

*

Wrapping paper

*

Grease proof paper

*

Cellophane

*

Bin bags

*

Plastic carrier bags

*

Plastic film suitable for freezing 

*

Freezer bag

*

Aluminium foil

*

Freezer containers

Expel as much air as possible from bags etc. before
sealing them to prevent freezer -burn on food.

*

Rubber bands

*

Plastic clips

*

String or bag ties

*

Freezer tape

Freezer bags may also be sealed using home heat
sealing kits.

Make a note of the contents and the date of freez-
ing on the packaging.

The shelf life of frozen food depends on its quality
before freezing and on the storage temperature.
We recommend a temperature of - 18

o

C or below.

Beef

6 - 8

Veal

3 - 6

Variety Meats

1 - 2

Pork

3 - 6

Poultry

6 - 8

Eggs

3 - 6

Fish

3 - 6

Vegetables

10 - 12

Fruit

10 - 12

Frozen food can be defrosted in different ways:

*

In a microwave oven

*

In an oven using the “fan” or “defrost” setting

*

At room temperature

*

In the refrigerator

*

In a steam oven

It is particularly important to observe food hygiene
rules when defrosting poultry.  Do not use the liquid
from defrosting.  Pour it away and wash the con-
tainer it was in, the sink and your hands thoroughly
with antibacterial detergent to avoid salmonella poi-
soning.

Fruit should be defrosted at room temperature in its
packaging or in a covered bowl.

Most vegetables can be cooked while still frozen.
Just put straight into boiling water or hot fat.  The
cooking time is slightly less than that of fresh veg-
etables.

The refrigerator automatically defrosts while the
compressor is at a standstill.  However, in some
instances (e.g. over-loading the refrigerator cham-
ber), the refrigerator may not defrost completely
before the compressor restarts. This causes frost to
form on the rear wall of the chamber.  If it occurs,
manual defrosting may be required unless repairs
are needed to the automatic defrost function.

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