Like a pro: A freezer guide

The best way to freeze food

Basically, freezer boxes with airtight lids are best when freezing food. For vegetables you’ll find freezer bags with zips or closure clips are best. For stews and soups glass containers are good. It’s best to freeze small portions where possible. Soups, broths or chopped herbs can be frozen as ice cubes. These “ice cubes” thaw very quickly and can be portioned more easily.

How long can food be stored in a freezer

up to 6 months up to 8 months up to 12 months
Poultry, Meat
Vegetables, Fruit
Cakes, Pasteries
Ready meals

What to put in the freezer and what not

Keep food you want to freeze away from food which is already frozen. These foods are suitable for freezing: Baked goods, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without shells, dairy products such as cheese and butter, ready meals and leftovers such as soups, stews, cooked meat and fish, potato dishes, soufflés and desserts. These foods are NOT suitable for freezing: Vegetables that are usually consumed raw, like lettuce or radishes, eggs in shells, grapes, whole apples, pears and peaches, hard-boiled eggs, yoghurt, soured milk, sour cream, crème fraîche and mayonnaise.

No chance for freezer burn

Freezer burn is when there’s too much air in the packaging of frozen foods. For example, as the surface of meat dries out the affected areas start to get white or grey spots. The food isn’t totally spoiled, but it won’t taste so good. Try to use the right packaging to avoid freezer burn.

Tips for happy freezing

Thanks to the holiday setting you can go away with a clear conscience. Once you have activated the function, your fridge will maintain a temperature of approx. +14°C in the chiller compartment and approx. -18°C in the freezer. This keeps your frozen food well protected and cuts energy waste in the main fridge compartment.

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