Freezing foods, storing frozen foods
Page EN-22
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
identify with berries and vegetables).
– have snow and juice traces.
• Transport frozen foods in special styro-
foam boxes or insulated bags.
• Observe the storage conditions and times
on the packaging.
Defrosting food
• Observe the following basic rules when
defrosting food:
– To defrost food, remove it from the
freezer and let it defrost at room tem-
perature or in the refrigerator.
– Always defrost meat, poultry and fish
in the refrigerator. Make sure that the
frozen food is not immersed in its own
thawing liquid.
– To defrost food quickly, use the de-
frost function on your microwave, for
example. Observe the manufacturer’s
instructions and note that bacteria and
germs can form in this way.
– If you only want to defrost part of a
pack, remove the portion you need
and immediately close the rest of the
pack. In this way, you will avoid “freez-
er burn” and will reduce ice formation
on the remaining foods.
Cook or use thawed foods as soon as
possible. Dispose of the defrosting liquid.
Preparing ice cubes
CAUTION
Health hazard!
Eating ice cubes which have been pre-
pared using impure or standing water
can damage health. Incorrect handling
can lead to risks of causing food poison-
ing.
■
Use only fresh drinking water to make
ice cubes.
TURN
(29)
(30)
1. Fill the ice cube moulds (29) of the in-
cluded ice maker (30) to approx. ¾ full
with fresh drinking water and place the ice
maker horizontally in the freezer.
You should ideally use a jug (not included)
to do this.
(31)
(32)
2. To remove ice cubes, turn the levers (31)
clockwise.
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