Before freezing goods, please note the following:*
q
For maximum freezing capacity: remove glass plate.
Arrange your food as follows:
CAUTION
Risk of injury from glass fragments!
Drink bottles and cans may explode if frozen. This applies
particularly to carbonated drinks.
u
Do not freeze bottles and cans of drink!
u
Put the packaged food into the freezer compartment so
that it is in contact with the floor or the side walls.
Defrost the food
- In the fridge
- In the microwave
- In the stove/oven
- At room temperature
WARNING
Risk of food poisoning!
u
Do not re-freeze thawed food.
u
Only take out the food you need at the time.
u
Cook defrosted food as soon as possible.
4.2 Storage times
Refer to the specified storage times as a guide.
In the case of foods with a minimum shelf life, the date
indicated on the packaging still applies.
4.2.1 Fridge section
Always follow the best-before date stated on the packaging.
4.2.2 ColdFresh
Recommended storage periods in ColdFresh without
humidity control
Butter
at 1 °C
up to 90 days
Hard cheese
at 1 °C
up to 110 days
Milk
at 1 °C
up to 12 days
Sausage, cold meats
at 1 °C
up to 8 days
Poultry
at 1 °C
up to 6 days
Pork
at 1 °C
up to 6 days
Beef
at 1 °C
up to 6 days
Game
at 1 °C
up to 6 days
Note
u
Remember that high-protein foods perish quicker; shell‐
fish and crustaceans do not last as long as fish, and fish
does not last as long as meat.
Recommended storage periods in ColdFresh with
humidity control
Vegetables, salads
Artichokes
at 1 °C
up to 14 days
Celery
at 1 °C
up to 28 days
Cauliflower
at 1 °C
up to 21 days
Broccoli
at 1 °C
up to 13 days
Recommended storage periods in ColdFresh with
humidity control
Chicory
at 1 °C
up to 27 days
Lettuce
at 1 °C
up to 19 days
Peas
at 1 °C
up to 14 days
Kale
at 1 °C
up to 14 days
Carrots
at 1 °C
up to 80 days
Garlic
at 1 °C
up to 160 days
Turnip
at 1 °C
up to 14 days
Lettuce
at 1 °C
up to 13 days
Herbs
at 1 °C
up to 13 days
Leeks
at 1 °C
up to 29 days
Mushrooms
at 1 °C
up to 7 days
Radishes
at 1 °C
up to 10 days
Brussels sprouts
at 1 °C
up to 20 days
Asparagus
at 1 °C
up to 18 days
Spinach
at 1 °C
up to 13 days
Savoy
at 1 °C
up to 20 days
Fruit
Apricots
at 1 °C
up to 13 days
Apples
at 1 °C
up to 80 days
Pears
at 1 °C
up to 55 days
Blackberries
at 1 °C
up to 3 days
Dates
at 1 °C
up to 180 days
Strawberries
at 1 °C
up to 7 days
Figs
at 1 °C
up to 7 days
Blueberries
at 1 °C
up to 9 days
Raspberries
at 1 °C
up to 3 days
Currants
at 1 °C
up to 7 days
Sweet cherries
at 1 °C
up to 14 days
Kiwis
at 1 °C
up to 80 days
Peaches
at 1 °C
up to 13 days
Plums
at 1 °C
up to 20 days
Cranberries
at 1 °C
up to 60 days
Rhubarb
at 1 °C
up to 13 days
Gooseberries
at 1 °C
up to 13 days
Grapes
at 1 °C
up to 29 days
4.2.3 Freezer compartment*
Recommended shelf-lives for various types of food
Ice cream
at -18 °C
2 to 6 months
Cold cuts, ham
at -18 °C
2 to 3 months
Bread, baked goods
at -18 °C
2 to 6 months
Game, pork
at -18 °C
6 to 9 months
Fatty fish
at -18 °C
2 to 6 months
Lean fish
at -18 °C
6 to 8 months
Foods management
* Depending on model and options
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