Freezing food/Storing frozen food
Page EN-17
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 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 freez-
er and let it defrost at room temperature
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 defrost
function on your microwave, for exam-
ple. Observe the manufacturer’s instruc-
tions 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 imme-
diately close the rest of the pack. In this
way, you will avoid “freezer burn” and will
reduce ice formation on the remaining
foods.
Cook or use thawed foods as soon as
possible. Dispose of the defrosting liq-
uid.
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 potable water to make ice
cubes.
• Fill the supplied ice cube container to ¾
full with fresh drinking water and place it
horizontally on one of the glass shelves (3)
or (4) or in one of the freezer drawers (5)
or (6).
The ice cubes are best removed by
bending the ice cube container slightly
or holding it under running water for a
short while.
