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Freezer Compartment
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WARNING:
Do not store explosive substances in
the appliance. Risk of explosion!
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CAUTION:
Do not refreeze thawing or thawed food. Before
freezing the food, first boil or fry it. Never keep
frozen food longer than the maximum storage
duration.
Using the Freezer Compartment
To store deep-frozen food.
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To make ice cubes.
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To freeze food.
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Note:
Ensure that the Freezer Compartment door has been
closed properly. If the door is open, the frozen food will
thaw. The Freezer Compartment will become covered
in thick ice. Also, energy is wasted due to high power
consumption!
Freezing and Storing Food
Purchasing Frozen Food
Packaging must not be damaged.
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Use by the "expiration" date.
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Temperature in the supermarket freezer must be
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0 °F (-18 °C) or lower.
If possible, transport deep-frozen food in
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an insulated bag and place immediately
in the Freezer Compartment.
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Freezing Fresh Food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavor and
color, vegetables should be blanched before freezing.
Eggplants, peppers, zucchini and asparagus do not
require blanching.
Literature on freezing and blanching can be found
in bookshops.
Note:
Keep food that is to be frozen away from food that
is already frozen.
The following foods are suitable for freezing:
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Cakes and pastries, fish and seafood, meat, game,
poultry, vegetables, fruit, herbs, eggs without shells,
dairy products such as cheese, butter and quark,
and ready meals and leftovers such as soups, stews,
cooked meat and fish, potato dishes, soufflés and
desserts.
The following foods are not suitable for freezing:
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Types of vegetables that are usually consumed raw
such as lettuce or radishes, eggs in shells, grapes,
whole apples, pears and peaches, hard-boiled eggs,
yogurt, soured milk, sour cream, crème fraîche and
mayonnaise.
Packing Frozen Food
To prevent food from losing its flavor or drying out,
place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents and date of freezing.
Suitable Packaging:
Cling wrap, tubular film made of polyethylene,
aluminum foil, freezer containers.
These products are available from specialist outlets.
Unsuitable Packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
Items Suitable for Sealing Packaged Food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene can
be sealed with a film heat sealer.
Shelf Life of Frozen Food
Depends on the type of food.
At a temperature of 0 °F (-18 °C):
Fish, sausage, ready meals and cakes and pastries:
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up to 6 months
Cheese, poultry and meat:
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up to 8 months
Vegetables and fruit:
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up to 12 months
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