Gaggenau RB 289, User Manual

Page: 24 / 36

en
Freezer compartment
24
13.1 Freezing capacity
The freezing capacity indicates the
quantity of food that can be frozen
right through to the centre within a
specific period of time.
Information on freezing capacity can
be found on the rating plate.
→ "Appli-
ance", Fig.
1
/
5
, Page 13
Prerequisites for freezing capacity
1.
Approx. 24 hours before placing
fresh food in the appliance, switch
on Fast freezing.
→
"Switching on manual Fast freez-
ing", Page 17
2.
If the appliance has a flat frozen
food container, fill this with food
first. For appliances without a flat
frozen food container, fill the low-
est frozen food container with food
first. This is where the food freezes
most quickly.
3.
Freeze fresh food as close as pos-
sible to the side panels.
13.2 Fully utilising the freezer
compartment volume
Learn how to store the maximum
amount of frozen food in the freezer
compartment.
1.
Remove all fittings. → Page 26
2.
Store food directly on the shelves
and on the floor of the freezer
compartment.
13.3 Tips for storing food in
the freezer compartment
¡
To quickly and gently freeze larger
quantities of fresh food, place this
in the top frozen food container.
¡
Place the food over the whole area
of the compartments or the frozen
food containers.
¡
Do not bring food which is to be
frozen into contact with frozen
food.
¡
To ensure that the air can circulate
freely in the appliance, push the
frozen food containers in as far as
they will go.
13.4 Tips for freezing fresh
food
¡
Freeze fresh and undamaged food
only.
¡
Freeze food in portions.
¡
Cooked food is more suitable than
food that can be eaten raw.
¡
Vegetables: Wash, chop up and
blanch before freezing.
¡
Fruit: Wash, pit and perhaps peel,
possibly add sugar or ascorbic
acid solution.
¡
Food that is suitable for freezing in-
cludes baked items, fish and sea-
food, meat, game, poultry, eggs
without shells, cheese, butter and
quark, ready meals and leftovers.
¡
Food that is unsuitable for freezing
includes lettuce, radishes, eggs in
shells, grapes, raw apples and
pears, yoghurt, sour cream, crème
fraîche and mayonnaise.
Packing frozen food
If you select suitable packaging ma-
terial and the correct type of pack-
aging, you can determine the product
quality and prevent freezer burn.
1.
Place the food in the packaging.
2.
Squeeze out the air.
3.
Pack food airtight to prevent it
from losing flavour and drying out.
4.
Label the packaging with the con-
tents and the date of freezing.