Thermador T18ID905RP Instructions for Use - Page 22

en-us Freezer compartment 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) Fish, sausage, ready meals, and cakes and pastries: Meat, poultry: Vegetables, fruit: up to 6 months up to 8 months up to 12 months 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) ■ 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. 22