Defrosting
en
29
Suitable packaging:
■
Plastic film
■
Tubular film made of polyethylene
(PE)
■
Aluminium foil
■
Freezer containers
Suitable locks:
■
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
Not suitable packaging:
■
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Refuse bags and used shopping
bags
Shelf life of frozen food at –18 °C
Thawing frozen food
The thawing method must be adjusted
to the food and application in order to
retain the best possible product quality.
Thawing methods:
■
in the refrigerator compartment
(especially suitable for animal-based
foods such as fish, meat, cheese,
quark)
■
at room temperature (bread)
■
in the microwave (food for
immediate consumption or
immediate preparation)
■
in the oven/cooker (food for
immediate consumption or
immediate preparation)
Caution!
Do not refreeze thawing or thawed food.
You can only refreeze the food when it
has been used for a ready-to-eat meal
(boiled or fried).
The frozen food can no longer be stored
for the maximum duration.
=
Defrosting
Defrosti
ng
Freezer compartment
As the frozen food may not start
thawing, the freezer compartment does
not defrost automatically. A layer of
hoarfrost in the freezer compartment
impairs refrigeration of the frozen food
and increases power consumption.
■
Remove the layer of frost regularly!
Caution!
Avoid any damage to the pipes of the
refrigeration circuit.
If refrigerant escapes, it may injure your
eyes or ignite.
■
Do not scrape off hoarfrost or ice
with a knife or pointed object.
Fish, sausage, ready meals
and cakes and pastries:
up to 6 months
Meat, poultry:
up to 8 months
Fruit, vegetables:
up to 12 months
