Freezer compartment
The 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 is dependent on how long the appli-
ance has been in operation, the fridge compartment
temperature and the ambient temperature.
By keeping food in the freezer you can store perishable
foods for a long period with almost no noticeable loss in
quality because the low temperatures considerably slow
down or stop the process of decomposure. The appear-
ance, aroma and all important nutrients are largely
retained.
For long-term storage, food should be kept at -15 °C or
below (coldest setting).
The time it takes for the food to be thoroughly frozen
from when it is first placed in the freezer depends on the
following factors:
The set temperature
The type of food
How full the freezer compartment is
The amount and type of food placed in the freezer
Maximum freezing capacity
The maximum freezing capacity indicates the quantity of
food that can be thoroughly frozen in 24 hours.
Information on the max. freezing capacity can be found
on the rating plate.
"Getting to know the appliance" on page 8
To utilise the maximum freezing capacity, select the
coldest freezer temperature 24 hours before placing the
fresh food in the freezer.
Requirements for utilising maximum freezing capacity
Before placing fresh food in the freezer: select the
1.
coldest freezer temperature
Take containers out of the freezer compartment and
2.
stack the food directly on the shelves and the bottom
of the freezer compartment.
Place fresh food for freezing as close as possible to
3.
the sides.
Fully utilising the freezing capacity
To accommodate the maximum quantity of frozen food:
Remove all freezer compartment fittings.
Stack the food directly on the shelves and the bottom
of the freezer compartment.
Purchasing frozen foods
Check that the packaging is not damaged.
Do not buy food that is past its use-by date.
The temperature in the commercial chest freezer
must be -18 °C or colder.
Whenever possible, carry frozen food in an insulated
bag and place it in the freezer compartment as soon
as possible.
When arranging the food, note the
following:
Spread out food using all the space on shelves.
Do not place food that is to be frozen in contact with
food that has already been frozen.
Freezing fresh food
Only freeze food that is fresh and in perfect condition.
Food that is eaten boiled, roasted or baked is more suit-
able for freezing than food that is eaten raw.
In order to retain the nutritional value, aroma and colour
of the food as much as possible, some foods require
preparation before they are frozen:
Vegetables: wash, chop and blanch.
Fruit: wash, remove stones and peel if required;
sugar or ascorbic acid may also be added.
More information can be found in the relevant literature.
Foods suitable for freezing
Bread and pastries
Fish and seafood
Meat
Game and poultry
Vegetables, fruit and herbs
Eggs without their shells
Dairy products, e.g. cheese, butter and quark
Prepared dishes and leftovers such as soups, stews,
cooked meat and fish, potato dishes, baked casse-
roles and sweet foods.
Foods not suitable for freezing
Types of vegetable that are usually eaten raw, such
as lettuces or radishes
Eggs in their shells or hard-boiled eggs
Grapes
Whole apples, pears and peaches
Yoghurt, soured milk, sour cream, crème fraîche and
mayonnaise
Packing frozen food
The correct packing method and choice of material
definitively determine how well the food keeps its quality
and prevents the development of freezer burn.
Store food in its packaging.
1.
Press out any air.
2.
Seal the packing so that it is airtight to prevent the
3.
food from losing its flavour or drying out.
Label packaging with its contents and date of
4.
freezing.
Suitable packing:
Plastic film wrap
Polyethylene (PE) freezer bags
Aluminium foil
Freezer tubs
Suitable seals:
Rubber bands
Plastic clips
Cold-resistant adhesive tape
Freezer compartment
en
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