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Freezer compartment
Not suitable for freezing
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Types of vegetables which are usually eaten raw, e.g.
lettuce or radishes
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Unpeeled or hard-boiled eggs
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Grapes
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Whole apples, pears and peaches
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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:
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Plastic foil
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Tubular foil made of polyethylene (PE)
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Aluminum foil
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Freezer containers
Suitable closures:
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Rubber bands
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Plastic clips
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Cold-resistant adhesive tape
Unsuitable packaging:
▯
Wrapping paper
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Greaseproof paper
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Cellophane
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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)
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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
