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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, pizzas, 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.
Freezing food
Freeze fresh, undamaged food only.
Keep food which is to be frozen away
from food which is already frozen.
To prevent food from losing its flavour
or drying out, place in airtight containers.
Max. freezing capacity
Information about the max. freezing
capacity within 24 hours can be found
on the rating plate.
Packing food correctly:
1. Place the food in the wrapping.
2. Remove all the air.
3. Seal the wrapping.
4. Label the wrapping with the contents
and date.
The following products are suitable
for wrapping food:
Cling wrap, polyethylene blown film,
aluminium foil and freezer tins.
These products can be purchased
from your dealer.
The following products are not
suitable for wrapping food:
Wrapping paper, greaseproof paper,
cellophane, refuse bags and used
shopping bags.
The following products are suitable
for sealing the wrapped food:
Rubber bands, plastic clips, string,
cold resistant adhesive tape or similar.
Bags and polyethylene blown film can
be sealed with a film sealer.
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