Freezing foods, storing frozen foods
Page EN-19
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
identify 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
and let it defrost at room temperature or in
the refrigerator.
• 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
form in this way.
• Cook or use thawed foods as soon as
possible.
• Dispose of the defrosting liquid.
• If you only want to defrost part of a pack,
remove the portion you need and imme-
diately close the rest of the pack. In this
way, you will avoid “freezer burn” and will
reduce ice formation on the remaining
foods.
• Always defrost meat, poultry and fish in
the refrigerator. Make sure that the frozen
food is not immersed in its own thawing
liquid.
Preparing ice cubes
CAUTION
Health hazard!
Eating ice cubes which have been pre-
pared using impure or standing water
can be harmful to health! Incorrect
handling can lead to risks of causing
food poisoning.
■
Use only potable water to make ice
cubes.
• Fill the supplied ice cube container to the
¾ level with fresh drinking water and place
it horizontally in the freezer compartment.
The ice cubes are best removed by bend-
ing the ice cube container slightly or hold-
ing it under running water for a short while.
