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Freezer
The appliance is a four-star freezer ap-
proved for freezing and storing frozen items
of food.
Freezing
To keep food at its best, items must be
frozen to –18 °C as quickly as possible.
The freezing capacity of the freezer is
stated on the nameplate in kg/24 hours (see
page 12).
Activating the Super Freeze function reduc-
es freezer temperature to –25 °C. If items
weighing 3 kg or more are to be frozen, the
Super Freeze button should be activated
about 24 hours in advance.
To freeze smaller quantities, it is sufcient
to activate Super Freeze just a couple of
hours in advance, or even at the same time
as items are placed in the freezer.
There is no need to use Super Freeze when
pre-frozen items are placed in the freezer or
when small, single items are involved.
Only freeze high-quality fresh products.
Meat, poultry, sh, vegetables, fruit, dairy
products and ready-made meals are suit-
able for freezing. Items with a high water
content, e.g. lettuce, radishes, grapes, ap-
ples, pears and cucumbers, are not suitable
for freezing.
Pack items to be frozen in airtight contain-
ers, freezer bags or similar. Freeze items in
suitable portions. Do not freeze vegetables
or meat in portions larger than 2.5 kg. Keep
packages dry to prevent them from freezing
together. To ensure rapid freezing, make
sure, as far as possible, that items placed
in the freezer are not touching each other.
Ensure that there is as little air in the pack-
Use
ages as possible to prevent the surfaces of
the items from drying out.
Items to be frozen should be placed in the
freezing compartment or evenly distributed
along the inner walls of the freezer.
Always remember to write the date, content
and quantity on the packages before plac-
ing them in the freezer. It is a good idea
to group items within the freezer. Keep
vegetables in one place, meat in another,
and so on.
There must be at least 5 mm clearance
between the lid and items stored in the
freezer.
Items stored in the baskets are highly vis-
ible and easily accessible (g. 5).
Thawing
Frozen vegetables and fruit require no
thawing before use and can be immersed in
boiling water directly from the freezer.
To thaw meat, it is advisable to take it out
of the freezer the day before it is to be used
and place it in a refrigerator to defrost. This
ensures the best hygiene and maintains
meat quality as much as possible.
Note:
Glass bottles or cans containing carbon-
ated (zzy) drinks must never be placed
in the freezer as they may explode.
g. 5