Summit FFBF181 Manuel D'Instructions

253479

Freeze only such foods that are suitable for freezing

and can sustain low temperatures. Food should be of
adequate quality and freshness.

Select adequate packaging for each kind of food and

pack it correctly.

The packaging should be airtight and well sealed

without leaking since this could cause substantial
vitamin loss and dehydration.

Mark packages with the following data: Type, kind

and amount, date.

It is important that food be frozen as quickly as

possible. We therefore recommend the size of the
package not be too large; it should be cooled before
placing into the freezer.

The amount of the fresh food that can be put into the

freezer as a single load is stated on the rating plate. If
the loaded amount is too large, the quality of freezing
is reduced which in turn affects the quality of frozen
foods.

The storage time and recommended temperature for storing
commercially frozen foods is indicated on the package. Always
follow manufacturer’s instructions for storage and use of frozen
food. When shopping be careful to choose only food that is
adequately packed and provided with complete data and stored
in freezers where the temperature never rises above 0°F.
Do not buy packages of food covered with frost. This indicates
that the package was thawed before at least once.
Take care that packages don’t start to thaw during transport
to your home. Temperature rise shortens the storage time and
affects the quality of commercially frozen foods.

Food

Storage Period

Fruit, beef

from 10 to12 months

Vegetables, veal, poultry

from 8 to 10 months

Venison

from 6 to 8 months

Pork

from 4 to 6 months

Chopped (ground) meat

4 months

Bread, pastry, TV dinners, fat-free fi sh

3 months

Sweetbreads

2 months

Smoked sausages, fatty fi sh

1 month

Important precautions
for freezing of fresh food

Storing commercially
frozen food

Approximate storage
time of frozen foods