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Defrosting en
23
Packing frozen food
The correct type of packaging and
material selection are decisive factors in
the retention of the product quality, and
prevent the development of freezer
burn.
1. Place food in packaging.
2. Squeeze out the air.
3. Pack food airtight to prevent it from
losing flavour and drying out.
4. Label packaging with contents
and date of freezing.
Suitable packaging:
■ Plastic film
■ Tubular film made of polyethylene
(PE)
■ Aluminium foil
■ Freezer containers
Suitable sealing materials:
■ Rubber bands
■ Plastic clips
■ Cold-resistant adhesive tape
Unsuitable packaging:
■ Wrapping paper
■ Greaseproof paper
■ Cellophane
■ Rubbish bags and used shopping
bags
Shelf life of frozen food at –18°C
Freezer calendar
The imprinted freezer calendar indicates
the maximum storage duration in
months at a constant temperature of
–18 °C.
Defrosting frozen food
The defrosting method must be
adjusted to the food and application in
order to retain the best possible product
quality.
Defrosting methods:
■ In the refrigerator compartment
(especially suitable for animal-based
foods such as fish, meat, cheese,
quark)
■ At room temperature (bread)
■ In the microwave (food for
immediate consumption or
immediate preparation)
■ In the oven/cooker (food for
immediate consumption or
immediate preparation)
Caution!
Do not refreeze food after it has been
defrosted or started to defrost. You can
only refreeze the food after it has been
used for a ready-to-eat meal (boiled or
fried).
The frozen food can no longer be stored
for the maximum duration.
= Defrosting
De f r o s t i n g
Refrigerator compartment
The defrost process is performed
automatically.
Freezer compartment
The fully automatic NoFrost system
ensures that the freezer compartment
remains free of ice. Defrosting is no
longer required.
Fish, sausage, ready meals,
baked goods:
Up to 6 months
Meat, poultry: Up to 8 months
Fruit, vegetables: Up to 12 months
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