en

14

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

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.

■

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 other frozen food 

containers.

Storing frozen food

Insert frozen food container all the way to 

ensure unrestricted air circulation.

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.