EN
20
Placing the food
Freezer
compartment
shelves
Various frozen
food such as meat,
fish, ice cream,
vegetables and etc.
Egg section
Egg
Fridge
compartment
shelves
Food in pans,
covered plates and
closed containers
Door shelves
of fridge
compartment
Small and
packaged food and
drinks (such as milk,
fruit juice and beer)
Crisper
Vegetables and
fruits
Freshzone
compartment
Delicatessen
products (cheese,
butter, salami and
etc.)
Deep-freeze information
Food must be frozen as rapidly as
possible when they are put in the
freezer in order to keep them in good
quality.
The TSE norm requires (according
to certain measurement conditions)
the cooler/freezer to freeze at least
4.5 kg of foodstuff at 32°C ambient
temperature to -18°C or lower within
24 hours for every 100-liters of
freezer volume.
It is possible to preserve the food
for a long time only at -18°C or lower
temperatures.
You can keep the freshness of food
for many months (at -18°C or lower
temperatures in the deep freeze).
WARNING!
A
• Foodstuff must be divided into
portions according to the family’s
daily or meal based consumption
needs.
• Foodstuff must be packaged in an
airtight manner to prevent them
from drying even if they are going to
be kept for a short time.
Materials necessary for packaging:
• Cold resistant adhesive tape
• Self-adhesive label
• Rubber rings
• Pen
Materials to be used for packaging
the foodstuff must be tear-proof and
resistant to cold, humidity, dour, oils
and acids.
Foodstuff to be frozen should not
be allowed to come in contact with
the previously frozen items to prevent
their partial thawing. Thawed out
food must be consumed and must not
be frozen again.
