Miele K 12020 S-1 Посібник з експлуатації та встановлення - Сторінка 28
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Freezing and storing food (depending on model)
^ Make a note of the contents and the
date of freezing on the packaging.
Approx. 24 hours before placing
fresh food in the freezer
compartment
^ Turn the On/Off and temperature
selector to a medium to high (cold)
setting (about 6).
^ Activate the winter setting function
(see "Using the Winter setting").
This helps food that is already in the
freezer compartment to stay frozen.
Placing food in the freezer
compartment
Make sure that food already frozen
does not come into contact with
fresh food being frozen as this could
cause the frozen food to begin to
defrost.
^ Make sure that the packaging and
containers are dry to prevent them
sticking together when frozen.
^ Place the food flat on the bottom of
the freezer compartment so that it
freezes through to the core as quickly
as possible.
Approx. 24 hours after placing fresh
food in the freezer compartment
^ Turn the On/Off and temperature
selector to a slightly lower setting.
^ Deactivate the winter setting.
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Do not activate the winter setting if
the room temperature is warmer
than 18°C.
Defrosting
Frozen food can be defrosted in
different ways:
– in a microwave oven,
– in an oven using the "Fan" or
"Defrost" setting,
– at room temperature,
– in the refrigerator (the cold given off
by the frozen food helps to keep
other food cold),
– in a steam oven.
Poultry It is particularly important to
observe food hygiene rules when
defrosting poultry. Do not use the liquid
from defrosted poultry. Pour it away
and wash the container it was in, the
sink and your hands. Danger of
salmonella poisoning.
Ensure that meat and fish (e.g mince,
chicken, fish fillets) do not come into
contact with other foods while
defrosting. Catch the liquid and
dispose of it carefully.
Fruit should be defrosted at room
temperature in its packaging, or in a
covered bowl.
Most vegetables can be cooked while
still frozen. Just put straight into boiling
water or hot fat. The cooking time is
slightly less than that of fresh
vegetables due to changes in the cell
structure.