Storing frozen food
The deep-freeze chain must not be broken
between the manufacturer and your freezer.
The temperature of the frozen food must al-
ways be at least –18 °C.
Therefore, do not buy any goods that
– are in frosty, over-icy chests.
– are stacked above the stipulated high-load
marker.
– partially clumped (particularly easy to iden-
tify with berries and vegetables).
– have snow and juice traces.
Transport frozen foods in special styrofoam
boxes or insulated bags.
Observe the storage conditions and times on
the packaging.
Defrosting food
Observe the following basic rules when de-
frosting food:
– To defrost food, remove it from the freezer
drawers and allow it to defrost at room tem-
perature or in the fridge.
– Always defrost meat, poultry and fish in the
fridge. Make sure that the frozen food is not
immersed in its own thawing liquid.
– To defrost food quickly, use the defrost
function on your microwave, for example.
Observe the manufacturer’s instructions
and note that bacteria and germs can mul-
tiply in this way.
– If you only want to defrost part of a pack,
remove the portion you need and immedi-
ately close the rest of the pack. This way
you will avoid ‘freezer burn’ and will reduce
ice formation on the remaining foods.
Cook or use thawed foods as soon as
possible. Dispose of the defrosting liquid.
Making ice cubes
CAUTION
Health hazard!
Eating ice cubes which have been pre-
pared using impure or standing water
can damage health. Incorrect handling
can lead to risks of causing food poison-
ing.
■
Use only fresh drinking water to make
ice cubes.
1. Fill the ice cube moulds up to ¾ full with
fresh drinking water.
2. Put the ice cube maker into one of the
open freezer compartments.
Freezing foods/storing frozen foods
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