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Page EN-18
Freezing food
Tips for freezing
To maintain the taste and nutritional value
of your frozen foods and to make sure your
appliance does not use too much electricity
and the freezer does not need to be defrosted
unnecessarily often, please note:
Frozen food requires a constant storage tem-
perature of –18 °C.
A temperature setting that is too high can re-
duce the shelf life of your food. This leads to
greater food waste.
•
Only freeze good quality food that has
been prepared, split into portions and
packaged as appropriate for its proper-
ties.
•
Freeze meat, poultry and fish raw or pre-
pared into portions suitable for at home
and defrost them later in the fridge. Make
sure that meat, for example, is not im-
mersed in its own thawing liquid.
•
Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more
durable.
•
Allow prepared food to cool before freez-
ing. This not only saves power, but also
prevents excessive frost formation in the
freezer.
•
Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
•
To make sure frozen food does not dry
out, take on a strange taste or leak, use
robust packaging material that is imper-
meable to air and liquids, is not too stiff
and can be closed easily and labelled.
•
Observe the manufacturer's instructions
when storing processed frozen foods.
•
You should also freeze meals in portion
sizes if possible. Small portions are quick-
er to freeze to the core. As well as this, it is
more cost-efficient to freeze several small
portions than to throw away the remain-
der of a large portion.
•
Adhere to the recommended storage
times and temperatures.
•
When storing fresh food, make sure that
it does not come into contact with food
that is already frozen, as this food may
defrost.
•
Make sure that food does not come into
contact with the rear wall of the freezer, as
it could end up freezing to the wall.
Suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
•
Only use packaging material that is
strong, impermeable to air and liquid, not
too stiff and labelled. It should be desig-
nated as suitable for freezer use.
•
Use plastic clips, rubber bands or adhe-
sive tapes to seal.
Portions
•
Use flat portions as much as possible;
these freeze through to the core faster.
•
Expel the air from the freezer bag as this
causes the contents to dry out and takes
up space.
•
Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
•
Do not store glass or metal containers
containing liquids such as water, lemon-
ade, beer, etc. Water expands when fro-
zen and may burst the container.
Freeze only high-percentage alcohol
(from 40 % by volume); make sure that it
is tightly closed.
•
Label the frozen food by type, quantity,
amount and expiry date. Use waterproof
marker pens or adhesive labels wherever
possible.
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