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Idiomas disponibles
Idiomas disponibles
STORING FROZEN FOOD
Store at -18°C or colder. Avoid opening the freezer door unnecessarily.
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.
NOTE: Keep food to be frozen away from food which is already frozen blanching.
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 and butter, ready meals and leftovers such as soups,
stews, cooked meat and fish, potato dishes, soufflés and desserts.
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, and mayonnaise.
PACKING FROZEN FOOD
To prevent food from losing its flavour or drying out, place food in airtight packaging.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and dates of freezing.
SUITABLE PACKAGING:
• Plastic film, tubular film made of polyethylene, aluminium foil.
• These products are available from specialist outlets.
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