8
• Use the fast freezing shelf to freeze home cooking (and any other food which needs to be frozen quickly)
mo
re quickly because of the freezing shelf’s greater freezing power. Fast freezing shelf is the bottom drawer
of the freezer compartment.
• For optimum appliance performance to reach maximum freezing capacity, set the refrigerator thermostat
at 4 - 5 for 24 hours before placing fresh food into the freezer
• After placing fresh food into the freezer, change the setting to 4
- 5 for 24 hours is generally sufficient. After
24 hours, you can reduce the setting if required.
• Do not allow the fresh food to be froz
en to come into contact with the already frozen food.
• Always mark the date and the content on the pack and do not exceed the stated storage time.
• In case of a power failure or malfunction, the freezer compartment will maintain a
sufficiently low
temperature for food storage. However, avoid opening the freezer door to slow down the temperature rise
within the freezer compartment.
• Never place warm food in the freezer compartment.
• When purchasing and storing frozen food products,
ensure that the packaging is not damaged.
• The storage time and the recommended temperature for storing frozen food is indicated on the packaging.
For storing and using, follow the manufacturer’s instructions. If no information is provided, food should n
ot
be stored for more than 3 months.
• Place frozen food in the freezer compartment as soon as possible after buying it.
• Once the food has thawed, it must not be refrozen; you must cook it as quickly as possible in order to
consume or to freeze once again.
NOTE:
If you attempt to open the freezer door immediately after closing it, you will find that it will not open
easily. This is normal. Once equilibrium has been reached, the door will open easily.
Important note:
• Frozen foods, when thawed, should be
cooked just like fresh foods. If they are not cooked after being
thawed they must NEVER be re-frozen.
• The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar, assorted spices, ginger,
garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes and they assume a strong taste when
they are stored for a long period. Therefore, the frozen food should be added little amount of spices or the
desired spice should be added after the food has been thawed.
• The storage period
of food is dependent on the oil used. The suitable oils are margarine, calf fat, olive oil
and butter and the unsuitable oils are peanut oil and pig fat.
• The food in liquid form should be frozen in plastic cups and the other food should be frozen in pla
stic folios
or bags.
Some recommendations have been specified on pages 16 and 17 for the placement and storage of your food
in the deep freeze compartment.
Meat and fish
Preparation
Maximum storing
time (month)
Steak
Wrapping in a foil
6-8
Lamb meat
Wrapping in a foil
6-8
Veal roast
Wrapping in a foil
6-8
Veal cubes
In small pieces
6-8
Lamb cubes
In pieces
4-8
Minced meat
In packages without using spices
1-3
Giblets (pieces)
In pieces
1-3
Bologna sausage/salami
Should be packaged even if it has membrane
Chicken and turkey
Wrapping in a foil
4-6
Goose and duck
Wrapping in a foil
4-6
Deer, rabbit, wild boar
In 2.5 kg portions and as fillets
6-8
