Hotpoint MSZ - Manual (Page 7)

GB
7
Storing, freezing and
thawing food
Introduction
Wrap food so that no water, moisture or condensate
can enter; this will prevent odours or aromas going
from one part to another in the refrigerator, ensuring
better preservation of frozen foods. Use plastic
containers with hermetic lids, aluminium trays,
aluminium foil, plastic film and waterproof plastic
wraps.
NOTE: Never place hot food in the freezer. Allow hot
foods to cool to room temperature for 30 minutes, then
wrap and freeze. Cooling hot foods before freezing
saves energy and prolongs the life of the appliance.
Sealing
When sealing food in bags, remove the air (liquids
need space to expand). Fasten the top of the bag with
a string. Put the label inside transparent bags; use
self-adhesive labels for applying on the outside of
opaque bags.
Defrosting
Useful suggestions.
- Raw vegetables: place directly in boiling water
without thawing and cook normally.
- Meat (large cuts): thaw in the refrigerator
compartment without removing the wrapping. Before
cooking, leave at room temperature for a couple of
hours.
- Meat (small cuts): thaw at room temperature or
cook directly.
- Fish: thaw in the refrigerator compartment without
unwrapping or cook directly before completely
thawed. In case of a power failure, the freezer
compartment will maintain an adequate storage
temperature for about 12 hours; during this period, it
is advisable to keep the compartment door closed.
Do not refreeze partially thawed food.
- Already cooked food: heat in the oven without
removing it from the aluminium containers.
- Fruit: thaw in the refrigerator compartment.
FOOD STORAGE CHART
Storage times vary according to the quality of the food, the type of packaging or wrap used (which should be
moisture and steam proof), and the storage temperature (which must be -18°C).
Food category Months
FRUIT
Concentrated fruit juice 12
Fruit (in general) 8-12
Citrus fruit and fresh fruit juices 4-6
VEGETABLES
Commercially frozen 8
Home frozen 8-12
STEWS
Meat, poultry and fish 2-3
FISH
Cod, sole 6
Salmon 2-3
Mackerel, perch 2-3
Already seasoned fish 3
Clams, oysters 3-4
Boiled fish, crabs 3-4
Raw crayfish 12
Food category Months
MEAT
Sausages 4 weeks or less
Hamburgers 1
Beef, veal, lamb 2-3
ROASTS
Beef 6-12
Lamb and veal 6-12
Pork 4-6
Fresh sausages 1-2
STEAKS AND CHOPS
Beef 8-12
Lamb, veal, pork 2-4
POULTRY
Chicken or turkey (whole or parts) 12
Duck and goose 6
Cooked poultry (in sauce) 6
Steak (without sauce) 1