Freezing foods / storing frozen foods
Page EN-17
Freezing food
Freezing means cooling fresh, room-tempera-
ture food to a frozen state in the core as quick-
ly as possible – for best results, “flash-frozen”.
If not cooled quickly enough, the food will be
“killed by frost”, i.e. the structure will be de-
stroyed. A constant storage temperature of
–18 °C is needed to maintain the food’s con-
sistency, taste and nutritional value.
Freezing food has a positive effect on its shelf
life. You can also avoid food waste in this way.
Please observe the maximum freezing
capacity when freezing larger amounts
of food. The maximum storage time in
case of a malfunction can be found on
the type plate of the appliance.
• Set the temperature in the freezer to –18 °C
and fill the fridge in such a way that the tem-
perature conditions inside are optimally uti-
lised, guaranteeing optimal food storage.
Preparing food
• Only freeze high quality food.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more du-
rable.
• Allow prepared food to cool before freezing.
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.
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 designated as
suitable for freezer use.
• Use plastic clips, rubber bands or adhesive
tapes to seal.
Portions
• Use flat portions as much as 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.
• Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
• Do not store glass or metal containers con-
taining liquids such as water, lemonade,
beer, etc. Water expands when frozen and
may burst the container.
Only high percentage alcohol (from 40%
volume) should be frozen; make sure that
it is tightly sealed.
• Label the frozen food by type, quantity,
amount and expiry date. Use waterproof
marker pens or adhesive labels wherever
possible.
Freezing capacity
You will find the freezing capacity for your ap-
pliance on the appliance type plate.
• Adhere to the maximum freezing capacity
if possible.
Up to the indicated maximum freezing
capacity:
If you adhere to the maximum freezing capac-
ity, the food will freeze at the fastest rate. The
temperature in the freezer briefly rises after
placing fresh goods inside. After 12 hours, the
goods are frozen to the core.
Above the indicated maximum freezing
capacity:
If you want to freeze more food in one go as
an exception, freezing will take longer. Keep
fresh goods out of contact with existing fro-
zen foods, as the frozen foods could start to
defrost. If contact with stored food cannot be
avoided, we recommend that you create a
cold reserve in the freezer before freezing the
fresh goods.
The temperature in the freezer briefly rises
after placing fresh goods inside. After another
12 hours, the goods are frozen to the core.
