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The freezer compartment can be
used to store perishable food long-
term. The low temperatures slow
down or stop the spoilage.
12.1 Freezing capacity
The freezing capacity indicates the
quantity of food that can be frozen
right through to the centre within a
specific period of time.
Information on freezing capacity can
be found on the rating plate. → "Appli-
ance", Fig.
/
4
1
Prerequisites for freezing capacity
Approx. 24 hours before placing
1.
fresh food in the appliance, switch
on Super freezing.
→ "Switching on manual Super
freezing", Page 17
Place food in the bottom frozen
2.
food container first.
12.2 Fully utilising the freezer
compartment volume
Learn how to store the maximum
amount of frozen food in the freezer
compartment.
Remove all fittings from the freezer
1.
compartment. → Page 24
Stack food directly on the floor of
2.
the freezer compartment.
12.3 Tips for storing food in
the freezer compartment
Store food in air-tight packaging.
¡
Do not bring food which is to be
¡
frozen into contact with frozen
food.
Place the food over the whole area
¡
of the frozen food containers.
To ensure that the air can circulate
¡
freely in the appliance, push the
frozen food containers in as far as
they will go.
, Page 13
Freezer compartment en
12.4 Tips for freezing fresh
food
Freeze fresh and undamaged food
¡
only.
Freeze food in portions.
¡
Cooked food is more suitable than
¡
food that can be eaten raw.
Vegetables: Wash, chop up and
¡
blanch before freezing.
Fruit: Wash, pit and perhaps peel,
¡
possibly add sugar or ascorbic
acid solution.
Food that is suitable for freezing in-
¡
cludes baked items, fish and sea-
food, meat, game, poultry, eggs
without shells, cheese, butter and
quark, ready meals and leftovers.
Food that is unsuitable for freezing
¡
includes lettuce, radishes, eggs in
shells, grapes, raw apples and
pears, yoghurt, sour cream, crème
fraîche and mayonnaise.
Packing frozen food
If you select suitable packaging ma-
terial and the correct type of pack-
aging, you can determine the product
quality and prevent freezer burn.
Place the food in the packaging.
1.
Squeeze out the air.
2.
Pack food airtight to prevent it
3.
from losing flavour and drying out.
Label the packaging with the con-
4.
tents and the date of freezing.
12.5 Shelf life of frozen food
at −18 °C
Food
Fish, sausages, pre-
pared meals and
baked goods
Poultry, meat
Storage time
up to
6 months
up to
8 months
21
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