Freezing foods, storing frozen foods
Page EN-17
Freezing food has a positive effect on its shelf
life. This will help to avoid food waste.
Setting the temperature in the freezer to
–18 °C ensures that the temperature condi-
tions inside are optimally utilised, guarantee-
ing optimal food storage.
Maximum freezing capacity
Details of the freezing capacity of your appli-
ance can be found on the type plate of your
appliance.
• Adhere to the maximum freezing capacity
if possible.
Up to the maximum specified
freezing capacity
If you adhere to the maximum freezing ca-
pacity, the food will freeze at the fastest rate.
The temperature in the freezer briefly rises af-
ter placing fresh goods inside. After 12 hours,
the goods are frozen to the core.
About the maximum specified
freezing capacity
If you want to freeze more food in one go as
an exception, freezing will take longer. Keep
fresh goods out of contact with existing fro-
zen foods, as the frozen foods could start to
defrost. If contact with stored food cannot be
avoided, we recommend that you create a
cold reserve in the freezer before freezing the
fresh goods. Set the temperature to the low-
est setting (–30 °C) two hours beforehand.
Preparing ice cubes
• Fill an ice cube container to the ¾ level
with fresh drinking water and place it in-
side the appliance.
• The ice cubes are best removed by bend-
ing the ice cube container slightly or hold-
ing it under running water for a short while.
Tips for freezing
To maintain the taste and nutritional value
of your frozen foods and to make sure your
appliance does not use too much electricity
and the interior does not need to be defrosted
unnecessarily often, please note:
– Frozen food requires a constant storage
temperature of –18 °C.
– A temperature setting that is too high can
reduce the shelf life of your food. This
leads to greater food waste.
• Only freeze good quality food that has
been prepared, split into portions and
packaged as appropriate for its proper-
ties.
• Freeze meat, poultry and fish raw, or
prepared into portions suitable for use at
home, and defrost them later in the fridge.
Make sure that meat, for example, is not
immersed in its own thawing liquid.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more
durable.
• Allow prepared food to cool before freez-
ing. This not only saves power, but also
prevents excessive frost formation in the
inside of the appliance.
• To make sure frozen food does not dry
out, take on a strange taste or leak, use
robust packaging material that is imper-
meable to air and liquids, is not too stiff
and can be closed easily and labelled.
• Observe the manufacturer’s instructions
for storing ready frozen food.
• You should also freeze meals in portion
sizes if possible. Small portions are quick-
er to freeze to the core. It is also more
economical to freeze several small por-
tions than to throw away the remainder of
a larger portion.
