Siemens KGA Series, Instructions For Use Manual

Page: 18 / 32

en
18
Freezing and storing
food
Purchasing frozen food
■
Packaging must not be damaged.
■
Use by the “use by” date.
■
Temperature in the supermarket
freezer must be -18 °C or lower.
■
If possible, transport deep-frozen food
in an insulated bag and place quickly
in the freezer compartment.
When loading products, please
note:
■
Freeze larger quantities of food
preferably in the bottom frozen food
container. This is where food freezes
particularly quickly and therefore also
gently.
■
Distribute the food over the whole
area of the compartments
or the frozen food containers.
Note
Food which is already frozen must not
come into contact with the food which
is to be frozen. If necessary, re-stack
frozen food in the frozen food
containers.
■
To ensure air circulation in the
appliance, push the frozen food
container all the way in.
Storing frozen food
Insert frozen food container all the way to
ensure unrestricted air circulation.
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.
■
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.
■
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.