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12
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■ Preferably freeze large quantities of food in the top
compartment, where food freezes particularly quickly
and therefore also gently.
■ Place the food over the whole area
of the compartments or the frozen food containers.
Note:
Food which is already frozen must not come into
contact with the food which is to be frozen. If required,
move the frozen food to other frozen food containers.
Storing frozen food
Insert frozen food container all the way to ensure
unrestricted air circulation.
If large quantities of food are to be stored in the freezer,
all the frozen food containers (except the bottom one)
can be taken out of the appliance and the food stacked
directly on the freezer shelves.
To remove a frozen food container, pull out all the way,
lift at the front and remove.
Freezing fresh food
Freeze only fresh and undamaged food.
To retain the best possible nutritional value, flavor and
color, vegetables should be blanched before freezing.
Eggplants, peppers, zucchini and asparagus do not
require blanching.
Literature on freezing and blanching can be found in
bookstores.
Note:
Keep food which is to be frozen away from food which is
already frozen.
■ The following 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.
■ The following foods are not suitable for freezing:
Vegetables that 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.
Packing frozen food
To prevent food from losing its flavor or drying out, place
in airtight containers.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the packaging.
4.
Label packaging with contents and date of freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethylene, aluminum
foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene (PE) can be
sealed with a film heat sealer.
Shelf life of frozen food
Shelf life depends on the type of food.
At a temperature of 0° F (–18° C):
■ Fish, sausage, ready meals, cakes and pastries:
up to 6 months
■ Cheese, poultry and meat:
up to 8 months
■ Vegetables, fruit:
up to 12 months
Super freezing
Food should be frozen solid as quickly as possible in
order to retain vitamins, nutritional value, appearance
and flavor.
Several hours before placing fresh food in the freezer
compartment, switch on super freezing to prevent an
unwanted temperature rise.
As a rule, 4–6 hours is adequate.
This appliance runs constantly, and the freezer
compartment drops to a very low temperature.
Smaller quantities of food (up to 4.4 lbs or 2 kg) can be
frozen without “super freezing”.
Note:
When super freezing is switched on, increased operating
noises may occur.
Note:
You can use this function to accelerate the production of
ice cubes.
Switching on and off
Press the "super freezer" button.
If super freezing has been switched on, the button is lit.
Super freezing switches off automatically after
approximately 2½ days.
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