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Max. freezing capacity
Information about the max. freezing
capacity within 24 hours can be found
on the rating plate. Fig.
-
Freezing and storing
food
Purchasing frozen food
■
Packaging must not be damaged.
■
Use by the “use by” date.
■
Temperature in the supermarket
freezer must be -18 °C or lower.
■
If possible, transport deep-frozen food
in an insulated bag and place quickly
in the freezer compartment.
Freezing food
Freeze fresh, undamaged food only.
Keep food which is to be frozen away
from food which is already frozen.
To prevent food from losing its flavour or
drying out, place in airtight containers.
Storing frozen food
To ensure good air circulation in the
appliance, insert the frozen food
container all the way.
If you have to store lots of food, it is
possible to transfer the food to the glass
shelves and stack it on the base of the
freezer base. To do this, remove all the
frozen food containers. Pull out the
frozen food containers all the way, lift at
the front and remove. Fig.
4
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional
value, flavour and colour, vegetables
should be blanched before freezing.
Aubergines, peppers, zucchini and
asparagus do not require blanching.
Literature on freezing and blanching can
be found in bookshops.
Note
Keep food which is to be frozen away
from food which is already frozen.
■
The following foods are suitable for
freezing:
Cakes and pastries, fish and seafood,
meat, game, poultry, vegetables, fruit,
herbs, eggs without shells, dairy
products such as cheese, butter and
quark, ready meals and leftovers such
as soups, stews, cooked meat and
fish, potato dishes, soufflés and
desserts.
■
The following foods are not suitable
for freezing:
Types of vegetables, which are usually
consumed raw, such as lettuce or
radishes, eggs in shells, grapes,
whole apples, pears and peaches,
hard-boiled eggs, yoghurt, soured
milk, sour cream, crème fraîche and
mayonnaise.
