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–
Do not salt or season raw foods or
blanched vegetables before
freezing. Cooked food may be
seasoned lightly before freezing, but
note that some spices change taste
when frozen.
–
Do not place very warm or hot foods
in the freezer. This causes already
frozen food to thaw, and
considerably increases energy
consumption.
Packing
^
Freeze food in portions.
Suitable packing materials are:
plastic freezer film, freezer bags
(polyethylene), aluminum foil, freezer
containers.
Unsuitable packing materials are:
kraft paper, parchment paper,
cellophane, garbage bags, plastic
shopping bags.
^
Expel as much air as possible from
the package before sealing, to help
prevent freezer burn on the food.
^
Close the packaging tightly, with:
rubber bands, plastic clips, string,
bag ties, or freezer tape.
Polyethylene freezer bags can also
be sealed using home sealing kits.
^
Mark the package to indicate the
contents and the date of freezing.
Before placing food in the freezer
^
When you are planning to freeze
large amounts of fresh food (more
than 2kg), switch on the super freeze
function ahead of time (see the
instructions for "super freeze").
Placing food in the freezer
Food to be frozen can be placed
anywhere in the freezer section, but the
upper drawer is preferable.
Larger items or quantities can be
placed directly on the glass shelves,
where they will freeze more quickly,
which gives better results. To free up
the shelves, the freezer drawers can be
removed.
Each freezer drawer and glass shelf
has a maximum load capacity of
25kg.
^ Spread the food to be frozen across
the entire bottom of the freezer
drawer or across the glass shelves,
so that it will freeze through to the
core as quickly as possible.
^
When placing items in the freezer,
make sure the packaging and
containers are dry, to keep them from
sticking together when frozen.
Freezing and storing food
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