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Fully utilising 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.
Do not exceed the minimum sell-by
■
date.
The temperature in the supermarket
■
freezer must be –18 °C or lower.
If possible, transport frozen food in a
■
cool bag and place quickly in the
freezer compartment.
Note when loading products
Freeze large quantities of food in the
■
top compartment.
This is where the food 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 container all the
way.
Freezer compartment en
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 raw.
Before freezing food, make preparations
appropriate to the food in order to retain
the best possible nutritional value,
flavour and colour:
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 the relevant literature.
Suitable for freezing
Baked goods
■
Fish and seafood
■
Meat
■
Poultry and game
■
Vegetables, fruit and herbs
■
Eggs without shells
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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
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