Freezing foods / storing frozen foods
Page EN-23
CAUTION
Risk of injury!
Improper handling of the appliance
may result in injury. Risk of burns caused
by low temperatures.
■
The food and the inside walls of the
freezer have a very low temperature.
Never touch them with wet hands.
This can cause injury to the skin.
Skin damage can occur even with dry
skin.
■
Let ice cubes or ice lollies thaw a lit-
tle before eating, do not put into your
mouth straight from the freezer.
Freezing food
Freezing means reducing the core tempera-
ture of fresh, room-temperature food to fro-
zen as quickly as possible – for best results,
“flash-frozen”. If not cooled quickly enough,
the food will be ‘killed by frost’, i.e. the struc-
ture will be destroyed. A constant storage
temperature of -18° C is needed to maintain
the food’s consistency, taste and nutritional
value.
If you are freezing a large quantity of
food at once, set “Quick freezing”
2 hours beforehand (see page EN-16).
Be sure to take note of the maximum freez-
ing capacity (see “Product fiche concerning
EU Directive no. 1060/2010” on page EN-39).
• Place food to be frozen in the freezer
compartments (5) and (6).
Preparing food
• Only freeze high quality food.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more
durable.
• Allow prepared food to cool before freez-
ing. This not only saves power, but also
prevents excessive frost formation in the
freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
Selecting suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
• Only use packaging material that is
strong, impermeable to air and liquid, not
too stiff and labelled. It should be desig-
nated as suitable for freezer use.
Portioning food
• Create flat portions if possible; these
freeze through to the core faster.
• Expel the air from the freezer bag as this
causes the contents to dry out and takes
up space.
• Use plastic clips, rubber bands or adhe-
sive tapes to seal.
• Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
• Do not store any glass or metal contain-
ers containing liquid. These containers
could break.
• Always store strong alcoholic drinks up-
right and tightly closed.
• Label the frozen food by type, quantity,
amount and expiry date.
Use waterproof marker pens or adhesive
labels wherever possible.
