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Food storage
• Ensure that food placed in the freezer is dated
and labelled and used in date order to ensure
that food is consumed at its best.
• Avoid buying frozen food if you cannot store it
straight away.The use of an insulated container is
advisable.When you arrive home place the
frozen food in the freezer immediately.
• The symbols on the drawers show different
types of frozen goods.The numbers indicate
storage times in months for the appropriate
types of frozen goods.Whether the upper or
lower value of the indicated storage time is valid
depends on the quality of the foods and pre-
treating before freezing.
Energy saving advice
• Do not install the cabinet close to sources of
heat,i.e.boiler or radiator.
• Locate the appliance in a cool well ventilated
room and make sure that the air openings of the
cabinet are not obstructed.
• Avoid unnecessary frosting in the cabinet by
packing all foodstuffs into airtight packages
before placing them in the freezer.
• Always leave warm food to cool down to room
temperature before placing in the freezer.
• Food which is to be frozen (when cool) should
be placed in the fridge before being transferred
to the freezer.
• Try to avoid keeping the door open for long
periods,or opening the door too frequently as
warm air will enter the cabinet,and cause the
compressor to switch on unnecessarily often.
• Ensure there are no obstructions preventing the
door from closing properly.
In the event of a power
failure
If there is a power failure during the storage of
frozen foods, keep the door closed.If the
temperature within your freezer should rise do not
refreeze the food without checking it’s condition.
The following guidelines should assist you.
Ice Cream:
Once thawed should be discarded.
Fruit and Vegetables:
If soft should be cooked and used up.
Bread and Cakes:
Can be refrozen without danger.
Shellfish:
Should be refrigerated and used up quickly.
Cooked Dishes:
i.e. casseroles,should be refrigerated and used up.
Large Pieces of Meat:
Can be re-frozen providing there are ice crystals
remaining within them.
Small Joints:
Should be cooked and used up quickly.
Chicken:
Should be cooked and re-frozen as a fresh dish.
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