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Setting and selecting the freezer operating temperature
24 hours before freezing a large amount of fresh foods turn the thermostat to a setting
between 6 and 7. After the 24 hours have passed, insert the fresh foods and turn the
thermostat knob to the setting of your choice.
Important: Changes in weather conditions (temperature and humidity) and
the frequency with which the door is opened affect the refrigerator's operating
temperatures.
Freezing foods
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For proper storage and freezing, fruit and vegetables should be packed in portions of not
more than 1kg and meat and fish up to a max. 2kg. Small packages of food freeze more
quickly, giving better conservation of their nutrients and flavour, even after thawing and
preparation.
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Use only freezer bags, aluminium film, food-approved polyethylene film and freezer
containers. Do not use paper bags, non-food approved cellophane bags, shopping bags or
used freezer bags.
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Pack foods in airtight packs and try to expel all the air. If using bags, close the packs with
the elastic bands or plastic-coated wire strips provided.
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Always cool hot foods to room temperature before placing them in the freezer and do not
allow frozen foods to touch fresh foods for freezing.
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Always mark packs with the date of freezing, quantity and type of food and make sure that
foods are fresh and in good condition.
Storing frozen foods
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When purchasing frozen foods, always take care that the pack is not damaged, that the
product is not past its sell-by date and that the thermometer of the freezer in which the
products are displayed for sale does not show a temperature above -18°C. Also note the
temperature advice, storage period and modes of consumption stated by the producer.
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Purchased foods should also be protected using suitable insulated containers during
transportation to eliminate the risk of thawing. An increase in temperature might reduce
their storage life and adversely affect their quality.
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Do not purchase frozen foods which are carrying too much frost; they might already have
been thawed.
Thawing frozen foods
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Partially thawed foods should be eaten as soon as possible. Low temperatures preserve
foods, but they do not destroy the micro-organisms which are activated after thawing,
which may cause the stored foods to deteriorate. If thawed foods smell and look normal,
they can be cooked and if required re-frozen once they have cooled.
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