en
Freezer compartment
10
W
Freezer compartment
Freezer compa
rtment
The freezer compartment is suitable for:
■
storing frozen food
■
making ice cubes
■
freezing food
The freezer compartment can be used to store perishable
foods long-term almost without any noticeable reduction
in quality, as the low temperatures considerably slow
down or stop deterioration. Appearance, flavour and all
valuable ingredients are largely retained.
Long-term storage of food should be at –18 °C or lower.
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
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 large quantities of food in the top compartment.
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 container all the way.
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
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 flavour and
drying out.
4.
Label packaging with contents and date of freezing.
Suitable packaging:
■
Plastic film
■
Tubular film made of polyethylene (PE)
■
Aluminium foil
■
Freezer containers
Suitable locks:
■
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
Not suitable packaging:
■
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Refuse bags and used shopping bags
Shelf life of frozen food at –18 °C
Fish, sausage, ready
meals and cakes
and pastries:
up to 6 months
Meat, poultry:
up to 8 months
Fruit, vegetables:
up to 12 months
