Asko FN31831i - Инструкция по эксплуатации - Страница 24

EN 24

Important recommendations for storing frozen food

•  Follow the manufacturer’s instructions for the storage and use of frozen food. Take note of 

the recommended storage temperature and use-by date stated on the packaging.

•  Use only food in undamaged packaging that has been stored at a temperature of -18 °C or 

lower.

•  Do not buy food covered in frost. This indicates that the food has thawed or partially thawed 

several times and, as a result, is of inferior quality.

•  Make sure that the food does not thaw during transport. An increase in its temperature will 

shorten the storage life and harm the quality of the food.

STORING AND FREEZING FOOD

Thawing frozen food

•  Thawing is an important step in storing food preserved by freezing. Food must be thawed in 

the correct way.

•  Suitable methods of thawing food are:

▷

in the refrigerator;

▷

in cold water;

▷

in a microwave or conventional oven with a suitable thaw program.

•  Some frozen products can be prepared without needing to thaw them first. The manufacturer 

will state this on the packaging.

•  The food needs to be packed in small portions. In this way the food thaws faster.

•  Use partially or completely thawed food as quickly as possible. The bacteria in thawed food 

are reactivated and the food will spoil rapidly. This applies in particular to fruit, vegetables 

and ready-made food.

•  Do not refreeze partially or completely thawed food.

Recommended storage times of frozen food in the freezer 

Type of food

Storage life

Fruit, beef

10 to 12 months

Vegetables, veal, poultry

8 to 10 months

Venison

6 to 8 months

Pork

4 to 6 months

Finely chopped or minced meat

4 months

Bread, pastas, cooked dishes, whitefish

3 months

Offal

2 months

Smoked sausage, bluefish

1 month