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en Freezer compartment

11 Freezer compartment

You can store frozen food, freeze

food and make ice cubes in the

freezer compartment.

The temperature can be set from

−16 °C to −24 °C.

Long-term storage of food should be

at –18 °C or lower.

The freezer compartment can be

used to store perishable food long-

term. The low temperatures slow

down or stop the spoilage.

11.1 Freezing capacity

The freezing capacity indicates the

quantity of food that can be frozen

right through to the centre within a

specific period of time.

Information on freezing capacity can

be found on the rating plate. → "Appli-

ance", Fig.

Prerequisites for freezing capacity

When placing fresh food in the ap-

pliance, switch on Super freezing.

→ "Switching on Super freezing",

Page 17

Place food in the top frozen food

container first.

11.2 Fully utilising the freezer

compartment volume

Learn how to store the maximum

amount of frozen food in the freezer

compartment.

Remove all fittings from the freezer

compartment. → Page 22

Stack food directly on the floor of

the freezer compartment.

11.3 Tips for storing food in

the freezer compartment

¡ Store food in air-tight packaging.

, Page 13

¡ Do not bring food which is to be

frozen into contact with frozen

food.

¡ Place the food over the whole area

of the frozen food containers.

¡ To ensure that the air can circulate

freely in the appliance, push the

frozen food containers in as far as

they will go.

11.4 Tips for freezing fresh

food

¡ Freeze fresh and undamaged food

only.

¡ Freeze food in portions.

¡ Cooked food is more suitable than

food that can be eaten raw.

¡ Vegetables: Wash, chop up and

blanch before freezing.

¡ Fruit: Wash, pit and perhaps peel,

possibly add sugar or ascorbic

acid solution.

¡ Food that is suitable for freezing in-

cludes baked items, fish and sea-

food, meat, game, poultry, eggs

without shells, cheese, butter and

quark, ready meals and leftovers.

¡ Food that is unsuitable for freezing

includes lettuce, radishes, eggs in

shells, grapes, raw apples and

pears, yoghurt, sour cream, crème

fraîche and mayonnaise.

Packing frozen food

If you select suitable packaging ma-

terial and the correct type of pack-

aging, you can determine the product

quality and prevent freezer burn.

Place the food in the packaging.

Squeeze out the air.

Pack food airtight to prevent it

from losing flavour and drying out.

Label the packaging with the con-

tents and the date of freezing.