Maximum Freezing Capacity; Purchasing Frozen Food; Note When Loading Products; Freezing Fresh Food - NEFF K846 Series Gebruiksaanwijzing
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Zie ook voor K846 Series:
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- Gebruikershandleiding (108 pagina's)
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Beschikbare talen
en Freezer compartment
Maximum freezing capacity
The maximum freezing capacity
indicates the quantity of food that can
be frozen solid within 24 hours.
Information about the maximum freezing
capacity can be found on the rating
plate.
Prerequisites for max. freezing
capacity
When inserting fresh produce: switch
1.
on the Super function.
~ "Super function" on page 29
Move flip tray to the highest position.
2.
Store large amounts of fresh food on
3.
the flip tray near the back wall. This
is where food will freeze most
quickly.
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
Spread out the food over a wide
■
area in the freezer compartment.
Do not bring food which is to be
■
frozen into contact with frozen food.
If necessary, re-stack frozen food in
the freezer compartment.
32
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
■
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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