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Correct use of the appliance, appropriate packaging, maintaining
the right temperature, and observing the food hygiene standards
has a decisive impact on the quality of fresh food freezing or
storage of frozen food.
Use only food suitable for freezing, i.e. food which tolerates low
temperatures well.
• Use premium quality food.
• Only freeze fruit and vegetables that are absolutely fresh.
• Use suitable packaging and pack the food correctly.
• The packaging should be air and water tight as this would
cause the food to dry out and loose vitamins.
• Films and bags should be soft and
fl
exible to
fi
t the food being
stored.
• Freezing boxes and containers must seal well.
• It is of vital importance that food is frozen as quickly as
possible. Therefore, particular packages should not be
too large and food should be cooled or refrigerated before
freezing.
Before placing the food into the freezer, cool it to room
temperature, or preferably in the refrigerator. Make sure the fresh
food is not in contact with the food that is already frozen.
• Maximum amount of fresh food that may be inserted at once is
speci
fi
ed on the appliance rating plate.
• If the amount of food to be frozen exceeds the indicated
amount, the quality of freezing will be inferior; in addition, the
quality of the food already frozen will deteriorate.
• Wait for at least one day before freezing another batch of fresh
food.
Freezing fresh food
Freezing process
Adjusting the
temperature
lower temperature in the
appliance (cooler)
A
higher temperature in the
appliance (warmer)
A
8
