Bosch B30IB900SP Manual de instruções - Página 20

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en-us Freezer compartment

WFreezer compartment

T he freezer compartment is suitable for:

F r e e z e r c o m p a r t m e n t

storing frozen food

■

making ice cubes

■

freezing food

■

The temperature can be set from -11 °F (-

24 °C)... +7 °F (-14 °C).

The freezer compartment can be used to store

perishable foods long-term almost without any

noticeable reduction in quality, as the low

temperatures considerably slow down or stop

deterioration. Appearance, flavor and all valuable

ingredients are largely retained.

The time between putting fresh food in the freezer

compartment and it freezing solid depends on the

following factors:

temperature set

■

type of food

■

amount of food in the freezer compartment

■

quantity and type of storage

■

Fully utilizing the freezer volume

To place the maximum quantity of frozen food in the

freezer compartment:

Remove all fittings.

■

Store food directly on the shelves and on the floor

■

of the freezer compartment.

Purchasing frozen food

Ensure the packaging is not damaged.

■

Check there is a sell-by date.

■

The temperature in the supermarket freezer must

■

be 0 °F (-18 °C) or lower.

Do not interrupt the freezing chain. If possible,

■

transport frozen food in a cool bag and place in

the freezer compartment quickly.

When loading products

Freeze large quantities of food in the top

■

compartment.

This is where it will freeze especially quickly and

gently.

Distribute food in the compartments or frozen

■

food containers.

Do not bring food which is to be frozen into

■

contact with frozen food.

If required, restack frozen food in the frozen food

containers.

Important for unrestricted air circulation in the

■

appliance:

push in frozen food containers up to the limit

stop.

Freezing fresh food

Freeze only fresh and undamaged food.

Food which is boiled, fried or baked is more suitable

for freezing than food which is eaten raw.

Before freezing food, make preparations appropriate

to the food in order to retain the best possible

nutritional value, flavor and color:

Vegetables: wash, chop, blanch.

■

Fruit: wash, pit and perhaps peel, possibly add

■

sugar or ascorbic acid solution.

Information on how to do this can be found in

relevant literature.

Suitable for freezing

Baked goods

■

Fish and seafood

■

Meat

■

Poultry and game

■

Vegetables, fruit and herbs

■

Eggs without shells

■

Dairy products, e.g. cheese, butter and quark

■

Ready meals and leftovers, e.g. soups, stews,

■

cooked meat and fish, potato dishes, soufflés and

desserts

Not suitable for freezing

Types of vegetables which are usually eaten raw,

■

e.g. lettuce or radishes

Unpeeled or hard-boiled eggs

■

Grapes

■

Whole apples, pears and peaches

■

Yoghurt, soured milk, sour cream, creme fraiche

■

and mayonnaise

Packing frozen food

The correct type of packaging and material selection

are decisive factors in the retention of the product

quality and prevent the development of freezer burn.

Place food in packaging.

Remove air.

Pack food airtight to prevent it from losing flavor

or drying out.

Label packaging with contents and date of

freezing.

Suitable packaging:

Plastic foil

■

Tubular foil made of polyethylene (PE)

■

Aluminum foil

■

Freezer containers

■

Suitable closures:

Rubber bands

■

Plastic clips

■

Cold-resistant adhesive tape

■