Freezer Compartment; Fully Utilizing The Freezer Volume; Purchasing Frozen Food; When Loading Products - Bosch Benchmark Série Notice D'utilisation

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.
20

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.
1.
Remove air.
2.
Pack food airtight to prevent it from losing flavor
3.
or drying out.
Label packaging with contents and date of
4.
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
■