Operation
Seite GB-14
• Do not store glass or metal containers of
liquid. The containers can burst.
• Only freeze high-proof alcohol that is
tightly sealed.
• Label the frozen food by type, quantity,
freezing and expiry date. Use waterproof
marker pens or adhesive labels wherever
possible.
How to pack the freezer properly
Maximum freezing capacity
Adhere to the maximum freezing capacity.
You will find information about “Freezing ca-
pacity in kg/24 hours” in the data sheet on
page GB-28.
Freeze smaller quantities
• up to 2 kg: Once the freezer temperature
is -18° C, you can freeze fresh, room-tem-
perature foods.
• over 2 kg: Keep fresh goods out of con-
tact with existing frozen foods as they
could start to thaw. If contact with stored
food can not be avoided, we recommend
that you create a cold reserve in the
freezer before freezing the fresh goods.
The temperature in the freezer briefly rises af-
ter placing fresh goods inside. After 24 hours,
the goods are frozen to the core.
Storing frozen food
The deep-freeze chain must not be broken
between the manufacturer and your freezer.
The temperature of the frozen food must al-
ways be at least -18° C.
Therefore, do not buy any goods that
– are in frosty, over-icy chests.
– are stacked above the stipulated high-load
marker.
– partially clumped (particularly easy to iden-
tify with berries and vegetables).
– have snow and juice traces.
Transport frozen foods in special styrofoam
boxes or insulated bags.
Observe the storage conditions and times on
the packaging
Defrosting food
Observe the following basic rules when de-
frosting food:
– To defrost food, remove it from the freezer
and let it defrost at room temperature or in
the refrigerator.
– To defrost food quickly, use the defrost
function on your microwave, for example.
Observe the manufacturer’s instructions
and note that bacteria and germs can form
in this way.
– Cook or use thawed foods as soon as pos-
sible.
– Dispose of the defrosting liquid.
– If you only want to defrost part of a pack,
remove the portion you need and immedi-
ately close the rest of the pack. In this way,
you will avoid “freezer burn” and will reduce
ice formation on the remaining foods.
– Always defrost meat, poultry and fish in the
refrigerator. Make sure that the frozen food
is not immersed in its own thawing liquid.
Cook or use thawed foods as soon as
possible. Dispose of the defrosting liq-
uid.
