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Note
When freezing fresh food, the
refrigeration unit runs for longer. As a
result, the refrigerator compartment
temperature may drop too low. Increase
the temperature in the refrigerator
compartment.
Packing frozen food
To prevent food from losing its flavour 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:
Plastic film, tubular film made of
polyethylene, aluminium 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.
All manuals and user guides at all-guides.com
Shelf life of frozen food
Storage duration depends on the type
of food.
At a temperature of -18 °C:
■
■
■
Thawing frozen food
Depending on the type and application,
select one of the following options:
■
■
■
■
ã=
Do not refreeze thawing or thawed food.
Only ready meals (boiled or fried) may
be refrozen.
No longer store the frozen produce for
the max. storage period.
Fish, sausage, ready meals and cakes
and pastries:
up to 6 months
Cheese, poultry and meat:
up to 8 months
Vegetables and fruit:
up to 12 months
at room temperature
in the refrigerator
in an electric oven, with/without fan
assisted hot-air
in the microwave
Caution
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