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en-us Freezer compartment
18
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. Remove air.
3. Pack food airtight to prevent it from losing flavor
or drying out.
4. Label packaging with contents and date of
freezing.
Suitable packaging:
■ Plastic foil
■ Tubular foil made of polyethylene (PE)
■ Aluminum foil
■ Freezer containers
Suitable closures:
■ Rubber bands
■ Plastic clips
■ Cold-resistant adhesive tape
Unsuitable packaging:
■ Wrapping paper
■ Greaseproof paper
■ Cellophane
■ Garbage bags and used grocery bags
Shelf life of frozen food at 0 °F (-18 °C)
Thawing frozen food
The thawing method must be adjusted to the food
and application in order to retain the best possible
product quality.
Thawing methods:
■ In the refrigerator compartment (especially
suitable for animal-based foods such as fish,
meat, cheese)
■ 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)
9 CAUTION
Do not refreeze partly or completely thawed
food.You can only refreeze food once it has
been cooked (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
Fish, sausage, ready meals, and cakes
and pastries:
up to 6 months
Meat, poultry: up to 8 months
Vegetables, fruit: up to 12 months
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