Correct Storage
For physical reasons, there are different temperature
regions in the fridge. The coldest region is on the low-
est storage shelf. Warmer regions are the top storage
shelf, the vegetable basket and the storage compart-
ments on the door. The arrangement example shows
at which places in the refrigerator suitable tempera-
tures for various types of foods exist.
Tip: Food in the fridge should always be covered or
packaged, to prevent drying and tainting of other
food.
The following are suited for packaging:
– Polyethylene airtight bags and wraps;
– Plastic containers with lids;
– Special plastic covers with elastic;
– aluminium foil.
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 colder before freezing food or storing
food alreadyfrozen.
•
Do not freeze too large quantities at any one time
(up to max. 2 kg in 24 hours). You will achieve a
better quality if the food is quickly frozen through
to the core.
•
Allow warm food to cool down before freezing.
The warmth will cause increased ice formation
and increase the power consumption.
•
Please observe maximum storage times and
expiry dates of frozen goods.
•
Thawed foods which have not been processed fur-
ther (cooked into meals) may not under any cir-
cumstances be frozen a second time.
•
Caution! Do not touch frozen food with wet
hands. Your hands could freeze to the food.
1. 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 fro-
zen goods occurs.
2. Lay the packaged food on the floor of the freezer
compartment. Unfrozen food must not touch items
already frozen, otherwise the frozen food could
begin to defrost.
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Tips:
•
The following are suited for the packaging of fro-
zen goods:
– freezer bags and polyethylene wraps;
– special cans 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.
•
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.
Note for inspection authorities:
Batch plans for the determination of freezing perform-
ance or warm-up time can be requested directly from
the manufacturer.
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