Freezing and storing frozen food
The freezer compartment is for freezing and storing food.
Important!
• The temperature in the freezer compartment must be –18°C or col-
der before freezing fresh food or storing food already frozen.
• Do not freeze too large a quantity at any one time (max. 2 kg per
24 hrs). The quality of the food is best preserved when it is frozen
right through to the core as quickly as possible.
• Allow warm food to cool down before freezing. The warmth will
cause increased ice formation and increase the power consumption.
• Please note the maximum storage times specified by the manufac-
turer.
• Thawed foods which have not been processed further (cooked into
meals) may not under any circumstances be frozen a second time.
All foods must be packed into airtight packages or containers prior to
freezing, so that they do not dry out or lose their flavour, and so that
no flavour contamination of other frozen goods occurs.
Caution! Do not touch frozen food with wet hands. Your hands could
stick to the food causing skin abrasions.
Lay the packaged food on the base of the freezer compartment.
Unfrozen food must not touch items already frozen, otherwise the
frozen food could begin to defrost.
Tips:
• The following are suited for the packaging of frozen goods:
– freezer bags and polyethylene wraps;
– special cans for frozen goods;
– extra–thick aluminium foil.
• The following are suitable for sealing bags and wrappings:
plastic clips, rubber bands or tape.
• Smooth the air out of the bag before sealing; air makes it easier for
the frozen food to dry out.
• Make flat packages, because these freeze more quickly.
• Do not fill cans for frozen goods to the brim with liquid or
paste–like goods, because liquids expand during freezing.
☞
☞
21
