EN - 35
• The maximum amount of fresh food (in
kg) that can be frozen in 24 hours is
indicated on the appliance label.
•
Use the fast freezing shelf to freeze
home cooking (and any other food
which needs to be frozen quickly) more
quickly because of the freezing shelf’s
greater freezing power. Fast freezing
shelf is the bottom drawer of the freezer
compartment.
NOTE:
If you attempt to open the freezer
door immediately after closing it, you
will find that it will not open easily. This
is normal. Once equilibrium has been
reached, the door will open easily.
Important note:
•
Never refreeze thawed frozen food.
•
The taste of some spices found in cooked
dishes (anise, basilica, watercress,
vinegar, assorted spices, ginger, garlic,
onion, mustard, thyme, marjoram, black
pepper, etc.) changes and they assume
a strong taste when they are stored for a
long period of time. Therefore, add small
amounts of spices to food to be frozen, or
the desired spice should be added after
the food has thawed.
•
The storage time of food is dependent
on the type of oil used. Suitable oils are
margarine, calf fat, olive oil and butter.
Unsuitable oils are peanut oil and pig fat.
•
Food in liquid form should be frozen in
plastic cups and other food should be
frozen in plastic folios or bags.
