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Freezer compartment en
23
When loading products, please note:
■ Freeze large quantities of food on the left-hand side
of the lower frozen food container.
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
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
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.
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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