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en Freezer compartment
22
Fully utilising the freezer
volume
To place the maximum quantity of
frozen food in the freezer compartment:
■ Remove all fittings.
■ Store food directly on the shelves
and on the floor of the freezer
compartment.
Purchasing frozen food
■ Check the packaging is not
damaged.
■ Check there is a sell-by date.
■ The temperature in the supermarket
freezer must be –18°C or lower.
■ Do not interrupt the freezing chain. If
possible, transport frozen food in a
cool bag and place in the freezer
compartment quickly.
When loading products,
please note:
■ Freeze large quantities of food in the
top compartment.
Food will freeze very quickly and
gently here.
■ Distribute food across the
compartments or frozen food
containers, leaving plenty of space.
■ Do not bring food to be frozen into
contact with food already frozen.
If required, restack frozen food in the
frozen food containers.
■ Important for unrestricted air
circulation in appliance:
Push in frozen food containers as far
as they will go.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is
more suitable for freezing than food
which is raw.
Before freezing food, make preparations
appropriate to the food in order to retain
the best possible nutritional value,
flavour and colour:
■ Vegetables: wash, chop, blanch.
■ Fruit: wash, pit and perhaps peel,
possibly add sugar or ascorbic acid
solution.
Information on how to do this can be
found in the relevant literature.
Suitable for freezing
■ Baked goods
■ Fish and seafood
■ Meat
■ Poultry and game
■ Vegetables, fruit and herbs
■ Eggs without shells
■ Dairy products, e.g. cheese, butter
and quark
■ Ready meals and leftovers, e.g.
soups, stews, cooked meat and fish,
potato dishes, bakes and desserts
Not suitable for freezing
■ Types of vegetables which are
usually eaten raw, e.g. lettuce or
radishes
■ Unpeeled or hard boiled eggs
■ Grapes
■ Whole apples, pears and peaches
■ Yoghurt, soured milk, sour cream,
creme fraiche and mayonnaise
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