¦ 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 containers. Storing frozen food Insert frozen food container all the way to ensure unrestricted air circulation. en 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, souffles 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, creme fraiche and mayonnaise. Packing frozen food To prevent food from losing its flavour or drying out, place in airtight containers. 1. Place food in packaging. 2. Remove air. 3. Seal the wrapping. 4. Label packaging with contents and date of freezing. Suitable packaging: Plastic film, tubular film made of polyethylene, aluminium foil, freezer containers. These products are available from specialist outlets. Unsuitable packaging: Wrapping paper, greaseproof paper, cellophane, bin liners and used shopping bags. Items suitable for sealing packaged food: Rubber bands, plastic clips, string, cold- resistant adhesive tape, etc. Bags and tubular film made of polyethylene can be sealed with a film heat sealer. Shelf life of frozen food Storage duration depends on the type of food. At a temperature of - 18 ° C: ¦ Fish, sausage, ready meals and cakes and pastries: up to 6 months ¦ Cheese, poultry and meat: up to 8 months ¦ Vegetables and fruit: up to 12 months en Super freezing Food should be frozen solid as quickly as possible in order to retain vitamins, nutritional value, appearance and flavour. Several hours before placing fresh food in the freezer compartment, switch on super freezing to prevent an unwanted temperature rise. As a rule, 4- 6 hours is adequate. This appliance runs constantly and the freezer compartment drops to a very low temperature. If the max. freezing capacity is to be used, super freezing must be switched on for 24 hours before the fresh produce is placed in the freezer compartment. Smaller quantities of food ( up to 2 kg) can be frozen without “ super freezing” . Switching on and off Fig. 2 Press “ super” button 3. The button is lit when super freezing is switched on. The refrigerating machine now operates constantly, and a low temperature is obtained in the appliance. The food is frozen after approx. 24 hours. As soon as the food is frozen, switch off the super freezing. Thawing frozen food Depending on the type and application, select one of the following options: ¦ at room temperature ¦ in the refrigerator ¦ in an electric oven, with/without fan assisted hot- air ¦ in the microwave a= Caution Do not refreeze thawing or thawed food. Only ready meals ( boiled or fried) may be refrozen. No longer store the frozen produce for the max. storage period. Interior fittings ( not all models) Freezer calendar Fig. 4 To prevent the quality of the frozen food from deteriorating, do not exceed the storage duration. The figures next to the symbols indicate the permitted storage period of the produce in months. In the case of commercially available frozen food observe the date of manufacture or use-by date. en Ice cube tray Fig. 5 1. Fill the ice cube tray . full of drinking wate...

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