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Freezing

The both uppermost compartments are best suited for freezing.

Important!

• The temperature in the freezer compartment must be –18 °C or col-

der before freezing food.

• Please observe the freezing capacity given on the rating plate. The

freezing capacity is the maximum quantity of fresh food that can be

frozen within a period of 24 hours. If you wish to freeze food several

days in a row, please observe a maximum capacity of only 2/3 to 3/4

of that on the rating plate.

• Allow warm food to cool down before freezing. The warmth will

cause increased ice formation and increase the power consumption.

• Thawed foods which have not been processed further (cooked into

meals) may not under any circumstances be frozen a second time.

1. When freezing maximum capacity press the fast freeze button 24 hours

prior to freezing, or 4 to 6 hours for smaller quantities. Yellow indicator

light illuminates.

The fast freeze button need not be pressed for freezing of small quanti-

ties of up to 3 kg.

2. All foods must be packed air tight 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

freeze to the food.

3. Place the packed food in the drawers. Unfrozen food must not touch

items already frozen, otherwise the frozen food could begin to defrost.

4. Once the required storage temperature has been reached, press the fast

freeze button again. The yellow light goes out.

Tips:

• The following are suited for the packaging of frozen goods:

– freezer bags and polyethylene wraps;

– plastic containers for frozen goods;

– extra–thick aluminium foil.

• The following are suitable for sealing bags and wrap:

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.

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