NEFF KI67 Series, Руководство пользователя

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en
Freezer compartment
36
Purchasing frozen food
■
Ensure the packaging is not
damaged.
■
Do not exceed the minimum sell-by
date.
■
The temperature in the supermarket
freezer must be –18 °C or lower.
■
If possible, transport frozen food in
a cool bag and place quickly in the
freezer compartment.
Note when loading products
■
Freeze large quantities of food in the
top compartment.
This is where the food will freeze
especially quickly and gently.
■
Distribute food in the compartments
or frozen food containers.
■
Do not bring food which is to be
frozen into contact with frozen food.
If required, restack frozen food in the
frozen food containers.
■
Important for unrestricted air
circulation in the appliance:
push in frozen food container all the
way.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is
more suitable for freezing than food
which is raw.
Before freezing food, make preparations
appropriate to the food in order to retain
the best possible nutritional value,
flavour and colour:
■
Vegetables: wash, chop, blanch.
■
Fruit: wash, pit and perhaps peel,
possibly add sugar or ascorbic acid
solution.
Information on how to do this can be
found in the relevant literature.
Suitable for freezing
■
Baked goods
■
Fish and seafood
■
Meat
■
Poultry and game
■
Vegetables, fruit and herbs
■
Eggs without shells
■
Dairy products, e.g. cheese,
butter and quark
■
Ready meals and leftovers,
e.g. soups, stews, cooked meat
and fish, potato dishes, soufflés and
desserts
Not suitable for freezing
■
Types of vegetables which are
usually eaten raw, e.g. lettuce or
radishes
■
Unpeeled or hard boiled eggs
■
Grapes
■
Whole apples, pears and peaches
■
Yoghurt, soured milk, sour cream,
creme fraiche and mayonnaise
Packing frozen food
The correct type of packaging and
material selection are decisive factors in
the retention of the product quality and
prevent the development of freezer
burn.
1.
Place food in packaging.
2.
Remove air.
3.
Pack food airtight to prevent it from
losing flavour and drying out.
4.
Label packaging with contents and
date of freezing.