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Packing frozen food
To prevent food from losing its flavour
or drying out, place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents
and date of freezing.
Suitable packaging:
Plastic film, tubular film
made of polyethylene, aluminium foil,
freezer containers.
These products are available
from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper,
cellophane, bin liners and used
shopping bags.
Items suitable for sealing packaged
food:
Rubber bands, plastic clips, string, cold-
resistant adhesive tape, etc.
Bags and tubular film
made of polyethylene can be sealed
with a film heat sealer.
Shelf life of frozen food
Depends on the type of food.
At a temperature of -18 °C:
■ Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
■ Cheese, poultry and meat:
up to 8 months
■ Vegetables and fruit:
up to 12 months
Super freezing
Food should be frozen solid as quickly
as possible in order to retain vitamins,
nutritional value, appearance and flavour.
To prevent an undesirable temperature
rise when placing fresh food in
the freezer compartment, switch on
super freezing several hours beforehand.
As a rule, 4–6 hours is adequate.
If the max. freezing capacity is to be
used, super freezing must be switched
on for 24 hours before the fresh produce
is placed in the freezer compartment.
Smaller quantities of food (up to 2 kg)
can be frozen without “super freezing”.
Note
When super freezing is switched on,
increased operating noises may occur.
Switching on and off
Fig. 2
1. Press selection button 1 until freezer
compartment display 3 is activated.
2. Press “super” button 9.
When super freezing is switched on,
the freezer compartment display
indicates “SU” and “super”.
