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Storing and freezing food
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Put the food directly on a shelf and on the base of the freezer.
Freezing small quantities of fresh food/making ice cubes
See the chapter 'Recommended distribution' for the best location for freezing fresh food (1 to 2
kilograms) and making ice cubes.
Freezing large quantities of fresh food
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Activate the intensive cooling/freezing function 24 hours before you plan to freeze the food.
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Distribute the fresh food equally between all the drawers in the freezer compartment.
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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
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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.
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Use only food in undamaged packaging that has been stored at a temperature of -18 °C or
lower.
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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
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Thawing is an important step in storing food preserved by freezing. Food must be thawed in the
correct way.
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Suitable methods of thawing food are:
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in the refrigerator;
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in cold water;
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in a microwave or conventional oven with a suitable thaw program.
24
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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