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an insulated bag and place quickly in the
freezer compartment.
Note when loading products
• Preferably freeze large quantities of food
in the top compartment, where food
freezes particularly quickly and therefore
also gently.
• Do not cover the ventilation slots on the
rear panel with frozen food.
• Place the food over the whole area of the
compartments or the frozen food con-
tainers.
Note
• Food which is already frozen must not
come into contact with the food which is
to be frozen. If required, move the frozen
food to the frozen food container.
• To ensure air circulation in the appliance,
insert frozen food container all the way.
Freezing smaller amounts of food
• How you freeze smaller amounts of food,
so that they are frozen solid extremely
quickly, can be found in the section Auto-
matic super freezing.
Freezing fresh food
Freeze fresh and undamaged food only.
• To retain the best possible nutritional val-
ue, flavour and colour, vegetables should
be blanched before freezing. Aubergines,
peppers, zucchini and asparagus do not
require blanching.
• Literature on freezing and blanching can
be found in bookshops.
Note
Keep food which is to be frozen away from
food which is already frozen.
• The following foods are suitable for freez-
ing:
*
Cakes and pastries, fish and seafood,
meat, game, poultry, vegetables, fruit,
herbs, eggs without shells, dairy prod-
ucts such as cheese, butter and quark,
ready meals and leftovers such as
soups, stews, cooked meat and fish,
potato dishes, soufflés and desserts.
• The following foods are not suitable for
freezing:
*
Types of vegetables, which are usu-
ally consumed raw, such as lettuce or
radishes, eggs in shells, grapes, whole
apples, pears and peaches, hard-boiled
eggs, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Packing frozen food
To prevent food from losing its flavour or
drying out, place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and date
of freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethyl-
ene, aluminium foil, freezer containers.
These products are available from specialist
outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cello-
phane, bin liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, coldre-
sistant adhesive tape, etc. Bags and tubular
film made of polyethylene (PE) can be sealed
with a film heat sealer.
Shelf life of frozen food
Storage duration depends on the type of
food.
At a temperature of -18 °C:
• Fish, sausage, ready meals and cakes and
pastries: up to 6 months
• Cheese, poultry and meat: up to 8 months
• Vegetables and fruit: up to 12 months.
Thawing frozen food
Depending on the type and application, se-
lect one of the following options:
• at room temperature
• in the refrigerator
• in an electric oven, with/without fan as-
sisted hot-air
• in the microwave
Caution
• Do not refreeze thawing or thawed food.
• Only ready meals (boiled or fried) may be
refrozen.
• No longer store the frozen produce for the
max. storage period.
