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Idiomas disponibles
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en
Freezing and storing food, making ice cubes
Freezer compartment
The freezer compartment is suitable for
storing frozen food, freezing fresh products
and making ice cubes.
Note
If the ambient temperature drops below
+18 ºC, the time that the refrigerating
machine remains in operation is reduced.
The result is that the freezer compartment is
not chilled sufficiently. In extreme cases, this
could lead to frozen food starting to thaw.
Appliances which feature an ambient-
temperature switch (Fig. 2 /A) can be
operated below an ambient temperature of
+18 °C when the switch is ON.
When the switch is ON, the red mark is
visible. (Fig. 2 /A)
Notes on buying frozen
food
Inspect the packaging; it should not be
damaged in any way.
Make sure that the "Best before ..." date
has not expired.
The thermometer on the vendor's freezer
should read –18 °C or colder.
Ensure that frozen foods are the last
items to be bought. Wrap them in several
layers of newspaper or place them in a
thermo-insulated bag, take them home at
once and place them in the freezer
compartment.
Freezing food at home
If you are going to freeze food yourself, use
only fresh products that are in perfect
condition.
These items are suitable for freezing:
Meat and salami, poultry and venison, fish,
vegetables, herbs, fruit, baked goods, pizza,
ready-to-eat dishes, cooked left-overs, egg
yolks and egg-whites.
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These items are not suitable for freezing:
Whole eggs in their shells, sour cream and
mayonnaise, green salads, radishes, horse-
radish and onions.
Blanching vegetables and fruit
Vegetables and fruit should be blanched
before they are frozen, in order to preserve
their colour, taste, aroma and vitamin C
content. (Vegetables and fruit are blanched
by immersing them briefly in boiling water.
There are many books available in good
book shops that describe blanching
techniques.)
Wrapping food
Divide the products into portions of suitable
size for your household before you place
them in the freezer compartment. Individual
portions of vegetables and fruit should not
weigh more than 1 kg. Portions of meat can
be up to 2.5 kg. Smaller amounts freeze all
the way through more quickly, so that the
best quality is retained when they are
subsequently thawed out and cooked.
Seal food airtight so that it does not lose its
flavour or dehydrate.
Suitable wrapping materials:
Plastic foil, polyethylene tubular film,
aluminium foil and containers suitable for
use in freezers. These products can be
bought from your local retailer.
Unsuitable wrapping materials:
Wrapping paper, greaseproof paper,
cellophane, bin bags and used carrier bags.
Place food in the wrapping, squeeze out any
air and seal it airtight.
Suitable sealing materials:
Rubber bands, plastic clips, string, adhesive
tape or similar items that are resistant to
freezer temperatures. Polyethylene bags and
tubular film can be heat-sealed using a
special sealing press.
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