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Purchasing frozen food
Packaging must not be damaged.
■
Use by the "use by" date.
■
Temperature in the supermarket
■
freezer must be -18 °C or lower.
If possible, transport deep-frozen food
■
in an insulated bag and place quickly
in the freezer compartment.
Max. freezing capacity
Information about the max. freezing
capacity within 24 hours can be found
on the rating plate. Fig. 0
Freezing and storing
food
Freezing food
Freeze fresh, undamaged food only.
Keep food which is to be frozen away
from food which is already frozen.
To prevent food from losing its flavour
or drying out, place in airtight containers.
Storing frozen food
To ensure good air circulation in
the appliance, insert the frozen food
container all the way.
If you have to store lots of food, it is
possible to transfer the food to the glass
shelves and stack it on the base of
the freezer base. To do this, remove all
the frozen food containers. Pull out
the frozen food containers all the way, lift
at the front and remove. Fig. 5
28
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional
value, flavour and colour, vegetables
should be blanched before freezing.
Aubergines, peppers, zucchini and
asparagus do not require blanching.
Literature on freezing and blanching
can be found in bookshops.
Note
Keep food which is to be frozen away
from food which is already frozen.
The following foods are suitable for
■
freezing:
Cakes and pastries, fish and seafood,
meat, game, poultry, vegetables, fruit,
herbs, eggs without shells, dairy
products such as cheese, butter and
quark, ready meals and leftovers such
as soups, stews, cooked meat and
fish, potato dishes, soufflés and
desserts.
The following foods are not suitable
■
for freezing:
Types of vegetables, which are usually
consumed raw, such as lettuce or
radishes, eggs in shells, grapes,
whole apples, pears and peaches,
hard-boiled eggs, yoghurt, soured
milk, sour cream, crème fraîche and
mayonnaise.
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