Gaggenau RF 222, Руководство пользователя

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en
Freezer compartment
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:
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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
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Baked goods
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Fish and seafood
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Meat
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Poultry and game
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Vegetables, fruit and herbs
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Eggs without shells
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Dairy products, e.g. cheese, butter and quark
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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
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Unpeeled or hard boiled eggs
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Grapes
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Whole apples, pears and peaches
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Yoghurt, soured milk, sour cream, creme fraiche
and mayonnaise
Packing frozen food
The correct type of packaging and material selection are
decisive factors in the retention of the product quality
and prevent the development of freezer burn.
1 Place food in packaging.
2 Remove air.
3 Pack food airtight to prevent it from losing flavour
and drying out.
4 Label packaging with contents and date of freezing.
Suitable packaging:
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Plastic film
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Tubular film made of polyethylene (PE)
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Aluminium foil
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Freezer containers
Suitable locks:
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Rubber bands
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Plastic clips
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Cold-resistant adhesive tape
Not suitable packaging:
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Wrapping paper
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Greaseproof paper
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Cellophane
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Refuse bags and used shopping bags
Shelf life of frozen food at –18°C
Thawing frozen food
The thawing method must be adjusted to the food and
application in order to retain the best possible product
quality.
Thawing methods:
▯
in the refrigerator compartment (especially suitable
for animal-based foods such as fish, meat, cheese,
quark)
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at room temperature (bread)
▯
in the microwave (food for immediate consumption
or immediate preparation)
▯
in the oven/cooker (food for immediate
consumption or immediate preparation)
Caution!
Do not refreeze thawing or thawed food. You can only
refreeze the food when it has been used for a ready-to-
eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
Fish, sausages, ready meals
and cakes and pastries: up to 6 months
Meat, poultry: up to 8 months
Fruit, vegetables: up to 12 months