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Beschikbare talen
Beschikbare talen
Freezing capacity
Information on the freezing capacity can
be found on the rating plate. Fig. +
Prerequisites for freezing
capacity
Switch on fast freezing 24 hours
■
before placing fresh products
in the compartment (see chapter "Fast
freezing").
The food can be stacked directly on
■
the shelves and in the bottom of the
freezer compartment.
Note
Do not cover the ventilation slots on
the rear panel with frozen food.
Freeze large quantities of food
■
preferably in the very top
compartment where food freezes
particularly quickly and therefore also
gently.
If the top compartment does not have
■
enough space, store the remaining
foodstuff in the compartment
underneath.
Freezing and storing
food
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.
Note when loading products
Preferably freeze large quantities
■
of food in the top compartment, where
food freezes particularly quickly
and therefore also gently.
Do not cover the ventilation slots on
■
the rear panel with frozen food.
Place the food over the whole area
■
of the compartments or the frozen
food containers.
Note
Food which is already frozen must not
come into contact with the food which
is to be frozen. If required, move
the frozen food to the frozen food
container.
To ensure air circulation in the
■
appliance, insert frozen food container
all the way.
Freezing smaller amounts of
food
How you freeze smaller amounts of food,
so that they are frozen solid extremely
quickly, can be found in the section
Automatic super freezing.
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.
en
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