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en
11
Super cooling
Super cooling cools the refrigerator compartment as
cold as possible for approx. 6 hours. Then
the appliance automatically switches to the temperature
set prior to super cooling mode.
Switch on super cooling mode, e.g.:
■ Before placing large quantities of food in
the refrigerator compartment
■ For fast cooling drinks
Switching on
Press super cooling button.
The display panel indicates the symbol SUPER¾ and
the compartment for which the function was switched
on.
Switching off
Press super cooling button.
“Cool-fresh” container
The “cool-fresh” container has a temperature of almost
0 °C. Ideal for storing fish, meat, sausage, cheese
and milk.
The temperature in the “cool-fresh” container can be
reduced slightly with the slide control.
We recommend the following controller position:
■ COLD: Meat, sausage and poultry
■ COLDER: Fish
Freezer compartment
Use the freezer compartment:
■ To store deep-frozen food.
■ To freeze food.
■ To make ice cubes.
Note
Ensure that the freezer compartment door is always
closed properly. If the door is open, the frozen food will
thaw. The freezer compartment will become covered
in thick ice.
Also: Energy will be lost due to high power
consumption.
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.
Max. freezing capacity
Information about the max. freezing capacity within
24 hours can be found on the rating plate (see diagram
at chapter “Customer service”).
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.
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