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Freezer compartment en
13
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
■ Ensure the packaging is not
damaged.
■ Do not exceed the minimum
sell-by date.
■ The temperature in the supermarket
freezer must be –18 °C or lower.
■ If possible, transport frozen food in a
cool bag and place quickly in the
freezer compartment.
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, soufflés
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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