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Defrosting en-us
17
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable
for freezing than food which is eaten raw.
Before freezing food, make preparations appropriate
to the food in order to retain the best possible
nutritional value, flavor and color:
Vegetables: wash, chop, blanch.
Fruit: wash, pit and perhaps peel, possibly add
sugar or ascorbic acid solution.
Information on how to do this can be found in
relevant literature.
Suitable for freezing
Baked goods
Fish and seafood
Meat
Poultry and game
Vegetables, fruit and herbs
Eggs without shells
Dairy products, e.g. cheese, butter and quark
Ready meals and leftovers, e.g. soups, stews,
cooked meat and fish, potato dishes, soufflés and
desserts
Not suitable for freezing
Types of vegetables which are usually eaten raw,
e.g. lettuce or radishes
Unpeeled or hard-boiled eggs
Grapes
Whole apples, pears and peaches
Yoghurt, soured milk, sour cream, creme fraiche
and mayonnaise
Packing frozen food
The correct type of packaging and material selection
are decisive factors in the retention of the product
quality and prevent the development of freezer burn.
1. Place food in packaging.
2. Remove air.
3. Pack food airtight to prevent it from losing flavor
or drying out.
4. Label packaging with contents and date of
freezing.
Suitable packaging:
Plastic foil
Tubular foil made of polyethylene (PE)
Aluminum foil
Freezer containers
Suitable closures:
Rubber bands
Plastic clips
Cold-resistant adhesive tape
Unsuitable packaging:
Wrapping paper
Greaseproof paper
Cellophane
Garbage bags and used grocery bags
Shelf life of frozen food at 0 °F (-18 °C)
Thawing frozen food
The thawing method must be adjusted to the food
and application in order to retain the best possible
product quality.
Thawing methods:
in the refrigerator compartment (especially
suitable for animal-based foods such as fish,
meat, cheese, quark)
at room temperature (bread)
in the microwave (food for immediate
consumption or immediate preparation)
in the oven/cooker (food for immediate
consumption or immediate preparation)
9 CAUTION
Do not refreeze partly or completely thawed
food. You can only refreeze food once it has
been cooked (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
=Defrosting
De f r o s t i n g
Freezer compartment
The fully automatic NoFrost system ensures that the
freezer compartment remains free of ice. Defrosting
is no longer required.
Fish, sausage, ready meals, and cakes
and pastries:
up to 6 months
Meat, poultry: up to 8 months
Vegetables, fruit: up to 12 months
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