Freezing foods/storing frozen foods
Page EN-21
Freezing food
Freezing means reducing the core tempera-
ture of fresh, room-temperature food to fro-
zen as quickly as possible – for best results
“flash-frozen”. If not cooled quickly enough,
the food will be “killed by frost”, i. e. the struc-
ture will be destroyed. A constant storage
temperature of –18 °C is needed to maintain
the food’s consistency, taste and nutritional
value.
Freezing food has a positive effect on its shelf
life. You can also avoid food waste in this way.
If you are freezing a large quantity of
food at once, set “Quick freezing’
2 hours beforehand (see page EN-15).
Be sure to take note of the maximum
freezing capacity. The maximum freez-
ing capacity in the event of a fault is
shown on the appliance’s type plate.
• Set the temperature in the freezer to
–18°C and fill the freezer in such a way
that the temperature conditions inside are
optimally utilised, guaranteeing optimal
food storage:
– place food you want to freeze on the
glass shelves (8), in the freezer draw-
ers (11) and (12) or in the 4-star door
shelves (13).
– Store the frozen food that can be stored
at temperatures up to –12 °C in the
2-star door shelves (14).
• Combine the drawers, glass shelves and
door shelves as shown in the diagram on
page EN-11 to achieve the most efficient
use of energy for your appliance.
Preparing food
• Only freeze high quality food.
• 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
freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
Selecting suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
• Only use packaging material that is
strong, impermeable to air and liquid, not
too stiff and labelled. It should be desig-
nated as suitable for freezer use.
Portioning food
• Create flat portions if possible; these
freeze through to the core faster.
• Expel the air from the freezer bag as this
causes the contents to dry out and takes
up space.
• Use plastic clips, rubber bands or adhe-
sive tapes to seal.
• Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
• Do not store any glass or metal contain-
ers containing liquid. The containers can
burst.
• Only freeze strong alcohol standing up-
right and closed tightly.
• Label frozen goods according to type,
amount and freezing and expiry date with
a permanent marker or with sticky labels.
