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en Freezer compartment
22
¡ The temperature in the supermar-
ket freezer must be –18°C or
lower.
¡ Do not interrupt the deep-freeze
chain. If possible, transport frozen
food in a cool bag and quickly
place it in the freezer compart-
ment.
Tips for storing food in the
freezer compartment
Follow the tips if you are storing food
in the freezer compartment.
¡ To quickly and gently freeze larger
quantities of fresh food, place this
in the top frozen food container.
¡ Place the food over the whole area
of the compartments or the frozen
food containers.
¡ Do not bring food which is to be
frozen into contact with frozen
food.
If necessary, redistribute frozen
food in the freezer compartment.
¡ To ensure that the air can circulate
freely in the appliance, push the
frozen food containers in as far as
they will go.
Freezing smaller amounts of
food quickly
Observe the instructions when you
want to freeze a smaller amount of
food quickly.
1. Place the food in frozen food tray
that is attached to the rear of the
large frozen food container or in
the flat frozen food containers,
starting from the right-hand side.
2. Spread the food over a wide area
in the freezer compartment.
Tips for freezing fresh food
Follow the tips when you freeze fresh
food.
¡ Freeze fresh and undamaged food
only.
¡ Cooked, roasted or baked food is
more suitable for consumption
than food that can be eaten raw.
¡ In order to retain the nutritional
value, flavour and colour, you
should prepare certain food for
freezing.
– Vegetables: Wash, chop up,
blanch.
– Fruit: Wash, pit and perhaps
peel, possibly add sugar or
ascorbic acid solution.
Additional information on how to do
this can be found in the relevant liter-
ature.
Food 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
Food that is unsuitable for freezing
¡ Types of vegetables that are usu-
ally eaten raw, e.g. lettuce or
radishes
¡ Unpeeled or hard-boiled eggs
¡ Grapes
¡ Whole apples, pears and peaches
¡ Yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise
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