Gaggenau RB 282, Руководство пользователя

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43
Freezer compartment
en
Maximum freezing capacity
The maximum freezing capacity indicates the quantity of
food that can be frozen solid within 24 hours.
Information on the maximum freezing capacity can be
found on the rating plate.
~
"Getting to know your appliance" on page 32
To use the maximum freezing capacity, switch on fast
freezing 24 hours before placing the fresh food in the
freezer compartment.
~
"Fast freezing" on page 36
Prerequisites for max. freezing capacity
1 Approx. 24 hours before inserting fresh produce:
switch on fast freezing.
2 Take the container out of the freezer compartment
and stack the food directly on the shelves and on
the floor of the freezer compartment.
3 First fill the upper compartment with food. This is
where the food will freeze most quickly.
4 If the top compartment is inadequate, store the
remaining quantity in the compartment underneath
starting at the front right side.
5 Freeze fresh food as close as possible to the side
panels.
Fully utilising the freezer volume
To place the maximum quantity of frozen food in the
freezer compartment:
▯
remove all fittings.
▯
Store food directly on the shelves and on the floor
of the freezer compartment.
Purchasing frozen food
▯
Ensure the packaging is not damaged.
▯
Do not exceed the minimum sell-by date.
▯
The temperature in the supermarket freezer must be
–18 °C or lower.
▯
If possible, transport frozen food in a cool bag and
place quickly in the freezer compartment.
Note when loading products
▯
Freeze large quantities of food in the top
compartment.
This is where the food will freeze especially quickly
and gently.
▯
Distribute food in the compartments or frozen food
containers.
▯
Do not bring food which is to be frozen into contact
with frozen food.
If required, restack frozen food in the frozen food
containers.
▯
Important for unrestricted air circulation in the
appliance:
push in frozen food container all the way.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable for
freezing than food which is raw.
Before freezing food, make preparations appropriate to
the food in order to retain the best possible nutritional
value, flavour and colour:
▯
Vegetables: wash, chop, blanch.
▯
Fruit: wash, pit and perhaps peel, possibly add
sugar or ascorbic acid solution.
Information on how to do this can be found in the
relevant literature.
Suitable for freezing
▯
Baked goods
▯
Fish and seafood
▯
Meat
▯
Poultry and game
▯
Vegetables, fruit and herbs
▯
Eggs without shells
▯
Dairy products, e.g. cheese, butter and quark
▯
Ready meals and leftovers, e.g. soups, stews,
cooked meat and fish, potato dishes, soufflés and
desserts
Not suitable for freezing
▯
Types of vegetables which are usually eaten raw,
e.g. lettuce or radishes
▯
Unpeeled or hard boiled eggs
▯
Grapes
▯
Whole apples, pears and peaches
▯
Yoghurt, soured milk, sour cream, creme fraiche
and mayonnaise