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Freezer compartment en
25
WFreezer compartment
Fr e ez er compar t ment
The freezer compartment is suitable for:
■ Storing frozen food
■ Making ice cubes
■ Freezing food
The temperature can be set from –16 °C (3 °F) ...
–24 °C (–11 °F).
The freezer compartment can be used to store
perishable foods for long periods almost without any
noticeable reduction in quality, as the low temperatures
considerably slow down or stop deterioration. The
appearance, flavour and all the valuable ingredients are
largely retained.
The time between putting fresh food in the freezer
compartment and it freezing solid depends on the
following factors:
■ Set temperature
■ Type of food
■ Amount of food in the freezer compartment
■ Quantity and type of storage
Maximum freezing capacity
The maximum freezing capacity indicates the quantity of
food that can be frozen solid within 24 hours.
Information about the maximum freezing capacity can
be found on the rating plate.
~ "Getting to know your appliance" on page 13
Prerequisites for max. freezing capacity
1. When inserting fresh produce: switch on the super
freezing function.
~ "Super freezing" on page 19
2. Freeze fresh food as close as possible to the side
panels.
Purchasing frozen food
■ Ensure the packaging is not damaged.
■ Check there is a sell-by date.
■ The temperature in the supermarket freezer must be
0 °F (-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.
Note when loading products
■ Freeze larger quantities of food in the lower frozen
food containers.
This is where the food will freeze especially quickly
and gently.
■ Distribute food in the compartments or frozen food
containers.
■ Do not bring food which is to be frozen into contact
with frozen food.
If required, restack frozen food in the frozen food
containers.
■ Important for unrestricted air circulation in the
appliance:
push in frozen food containers up to the limit stop.
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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