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Freezer compartment
Use the freezer compartment
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to store deep-frozen food,
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to make ice cubes,
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to freeze food.
Caution!
Ensure that bottles are not left in the freezer for longer
than needed as freezing may cause the bottle to break.
Note:
Ensure that the freezer compartment door has been
closed properly. If the door is open, the frozen food will
thaw. The freezer compartment will become covered in
thick ice. Also: waste of energy due to high power con
sumption!
When the freezer compartment door is closed, a low
pressure occurs, causing a sucking noise. Wait two to
three minutes until the low pressure has adjusted itself.
Purchasing frozen food
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Packaging must not be damaged.
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Use by the “use by” date.
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Temperature in the supermarket freezer must be
-18 °C or lower.
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If possible, transport deep-frozen food in an
insulated bag and place quickly in the freezer
compartment.
Drawers
The drawers, mounted on telescopic extension slides,
can be used to store large quantities of frozen food.
When you remove the drawer pull it forwards and lift off
the sliders. Remember to remove all food first.
Once you have removed the drawer, ensure the slides
are pushed back fully.
Freezing capacity
Information about the freezing capacity can be found
on the rating plate.
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour and
colour, vegetables should be blanched before freezing.
Aubergines, peppers, zucchini and asparagus do not
require blanching.
Literature on freezing and blanching can be found in
bookshops.
Note:
Keep food which is to be frozen away from food which
is already frozen.
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The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat, game,
poultry, vegetables, fruit, herbs, eggs without shells,
dairy products such as cheese, butter and quark,
ready meals and leftovers such as soups, stews,
cooked meat and fish, potato dishes, soufflés and
desserts.
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The following foods are not suitable for freezing:
Types of vegetables, which are usually consumed
raw, such as lettuce or radishes, eggs in shells,
grapes, whole apples, pears and peaches, hard-
boiled eggs, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Packing frozen food
To prevent food from losing its flavour or drying out,
place in airtight containers.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the wrapping.
4.
Label packaging with contents and date of freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethylene,
aluminium foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane,
bin liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene (PE) can
be sealed with a film heat sealer.
