Freezing and storing food
Maximum freezing capacity
To ensure that fresh food placed in the freezer freezes through to the core as quickly as possible, the maximum freezing capacity must not be exceeded. The maximum freezing capacity within a
The maximum freezing capacity specified on the data plate was determined according to DIN EN ISO 15502.
Freezing fresh food
Fresh food should be frozen as quickly as possible so that the nutritional value of the food, its vitamin content, appearance and taste are maintained.
The longer it takes to freeze the food, the more water is lost from its cells, which then shrink.
Later, when the food is defrosted, only a portion of this liquid is reabsorbed by the cells.
This means that the food looses a lot of its moisture. You can recognize this by the large pool of water that collects around the defrosted food.
If food is frozen quickly, there is less time for the cells to lose moisture, so they shrink less.
Also, because a smaller amount of moisture is lost, it is easier for the food to reabsorb it during the defrosting process. Very little water collects around the defrosted food!
Storing frozen food
When buying frozen food to store in your freezer, make sure to check:
–that the packaging is not damaged,
–the expiry date and
–the temperature at which the frozen food is being stored by the shop. If the food is being stored at a temperature warmer than 0°F
^Buy frozen food at the very end of your shopping trip, and wrap it in newspaper or use a cooler box or bag to transport it.
^Place frozen food in the freezer im- mediately upon returning home.
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