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• Distribute the fresh food equally between all the drawers in the freezer
compartment.
• After 24 hours, you can transfer the food to another compartment in the
freezer and then freeze a new batch of food.
Important recommendations for storing frozen food
• Follow the manufacturer's instructions for the storage and use of frozen food.
Take note of the recommended storage temperature and use-by date stated
on the packaging.
• Use only food in undamaged packaging that has been stored at a temperature
of -18 °C or lower.
• Do not buy food covered in frost. This indicates that the food has thawed or
partially thawed several times and, as a result, is of inferior quality.
• Make sure that the food does not thaw during transport. An increase in its
temperature will shorten the storage life and harm the quality of the food.
Recommended storage times of frozen food in the freezer
Type of food
Fruit, beef
Vegetables, veal, poultry
Venison
Pork
Finely chopped or minced meat
Bread, pastas, cooked dishes, whitefish
Offal
Smoked sausage, bluefish
THAWING FROZEN FOOD
• Thawing is an important step in storing food preserved by freezing. Food must
be thawed in the correct way.
• Suitable methods of thawing food are:
- in the refrigerator;
- in cold water;
- in a microwave or conventional oven with a suitable thaw program.
• Some frozen products can be prepared without needing to thaw them fi rst.
The manufacturer will state this on the packaging.
• The food needs to be packed in small portions. In this way the food thaws faster.
• Use partially or completely thawed food as quickly as possible. The bacteria
in thawed food are reactivated and the food will spoil rapidly. This applies in
particular to fruit, vegetables and ready-made food.
• Do not refreeze partially or completely thawed food.
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Storage life
10 to 12 months
8 to 10 months
6 to 8 months
4 to 6 months
4 months
3 months
2 months
1 month
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