13
Max. freezing capacity
Information about the max. freezing capacity within
24 hours can be found on the rating plate (see
diagram at chapter “Customer service”).
Prerequisites for max. freezing
capacity
▯
Switch on fast freezing before placing fresh
products in the compartment (see chapter “Fast
freezing”).
▯
Remove the fittings. The food can be stacked
directly on the shelves and in the bottom
of the freezer compartment.
▯
Large quantities of food are frozen most quickly
in the top compartment. If the top compartment
is not adequate for the freezing capacity
indicated on the rating plate, you can place the
remaining quantity in the compartment
underneath starting at the front right side.
▯
Freeze fresh food as close as possible to the side
panels.
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.
Note when loading products
▯
Preferably freeze large quantities of food
in the top compartment, where food freezes
particularly quickly and therefore also gently.
▯
Place 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
required, move the frozen food to other frozen
food containers.
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.
