7 Tips and tricks
7.2
Storing food
The example arrangement (from top to bottom) shows the zones and areas in the appli-
ance that are generally suitable for certain food and food items.
In the freezer compartment:
Freezing and storing food and making ice
On the glass shelves:
▪
Bakery products
▪
Ready meals
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Dairy products
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Meat, sausages and fish
In the vegetable drawer:
Vegetables, fruit and salad
In the door trays:
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Butter and cheese
▪
Tubes and eggs
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Small tins
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Smaller bottles and Tetra Pak containers
▪
Large bottles (up to max. 1.5 litres)
7.3
Notes on refrigerating and freezing food
▪
Activate the fast cooling/freezing function (depending on model) before putting the
food or food items in the appliance (e.g. before going shopping).
▪
High-protein and high-fat foods are delicate/perishable and have a relatively short
storage life.
▪
Observe best-before and use-by dates.
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Wrap or cover food in the refrigerator compartment to prevent it from drying out and
flavours from transferring.
▪
Transfer the contents of opened tins to sealable containers.
▪
Store raw meat and fish in suitable containers in the refrigerator, so that it is not in
contact with or drip onto other food.
▪
There is a risk that freezing fresh food could cause food that is already frozen to par-
tially thaw. Freeze smaller quantities and avoid contact with food that has already
been frozen.
▪
Depending on the product, the following packaging materials are suitable: freezer
bags, aluminium foil or plastic boxes. Freezer burn can be avoided by making the
food packaging as airtight as possible.
▪
Do not refreeze food once defrosted! Only after being prepared (through cooking or
frying) can it be refrozen.
▪
Blanch vegetables before freezing. Aubergines, sweet peppers, courgettes, mush-
rooms, asparagus and herbs do not have to be blanched.
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