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ENGLISH
Thawing frozen food
For some foods, thawing before cooking is
unnecessary. Vegetables and pasta can be added
directly to boiling water or steam cooked. Frozen
sauces and soups can be put into a saucepan and
heated gently until thawed.
Freezing fresh food
Ensure that your freezing operations are carried
out under the most hygienic conditions as
freezing alone does not improve the food.
Never put hot or even warm foodstuffs into the
freezer.
Prior to freezing the food, food should always
be covered tightly with foil, plastic film, placed
in plastic bags or stored in airtight containers.
This will prevent food from dehydrating and
to prevent any strong odors of some foods
transferring to milder ones.
To freeze raw meat, wrap in plastic bags or in
airtight containers and place on the lowest shelf
to avoid cross contamination.
Do not allow raw meat to come into contact with
cooked foods. For safety, only store raw meat for
two or three days. Fruit and vegetables should be
thoroughly cleaned and placed in the crisper.
GB-16
Milk and other liquids should be sealed with lids
and placed in the bottle shelf in the door.
NOTE: The ambient temperature of the freshly
stored food and how often the door is opened
affect the temperature in the refrigerator. If
required, change the thermostat temperature
settings.
Storing frozen food
All frozen food you purchase should be placed
in the freezer as soon as possible to avoid them
from defrosting and spoiling.
All storage recommendations printed on the
packaging of frozen food by the manufacturer
should always be followed.
When using the freezer for the first time or
after defrosting, set the thermostat knob to the
maximum position for at least 2 hours before
introducing food to be stored, and then readjust
it to the normal position.
The technical data mentioned in the
'Specifications' are obtained in the case that the
freezing drawers are removed.
ENGLISH
GB-17
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