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Storing frozen food
and making ice cubes
When you buy frozen goods:
S Check that the packaging is not
damaged in any way.
S Check the "Best before" date.
S The temperature in the freezer cabinet
in the shop show be colder than -18 °C.
If it is not the storage life of the frozen
goods will be reduced.
S When you are out shopping, buy frozen
products last of all and transport them
to your home wrapped in newspaper or
in a cool bag.
S When you get home, put the frozen
products straight into the freezer
compartment and close the door
carefully. Consume the frozen products
before the "Best before" date.
S Do NOT refreeze food which is
beginning to defrost or which has
already defrosted. Only food which is
subsequently cooked may be refrozen.
Making ice cubes
3
Fill the ice tray
/
4
it on the bottom of the freezer
compartment. If the tray becomes stuck,
lever it off with a blunt instrument such as
a spoon handle etc. Do not use a pointed
or sharp edged object.
To remove the ice cubes from the tray,
hold it briefly under running water or twist
it slightly Fig. w.
30
full with water and place
Freezing fresh food
Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizza, ready meals,
leftovers, egg yolk and egg white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes and
onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C, vegetables and fruits should
be blanched prior to freezing.
Blanching is the brief immersion
of vegetables and fruit in boiling water.
Literature on freezing and blanching
is available in bookshops.
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