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“cool-fresh” drawer
The “cool-fresh” drawer has a temperature of almost
32 °F. Ideal for storing fish, meat, sausage, cheese
and milk.
The temperature in the “cool-fresh” drawer can be
reduced slightly with the slide control.
We recommend the following controller position:
■ COLD: Meat, sausage and poultry
■ COLDER: Fish
Freezer compartment
, WARNING:
Do not store explosive substances in
the appliance. Risk of explosion!
, CAUTION:
Do not refreeze thawing or thawed food. Before
freezing the food, first boil or fry it. Never keep
frozen food longer than the maximum storage
duration.
Using the freezer compartment
■ To store deep-frozen food.
■ To make ice cubes.
■ To freeze food.
Note:
Ensure that the freezer compartment door has been
closed properly. If the door is open, the frozen food will
thaw. The freezer compartment will become covered in
thick ice. Also: waste of energy due to high power
consumption!
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
0 °F or lower.
■ If possible, transport deep-frozen food in
an insulated bag and place quickly in the freezer
compartment.
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.
Packing frozen food
To prevent food from losing its flavour or drying out,
place in airtight containers.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the wrapping.
4.
Label packaging with contents and date of freezing.
Suitable packaging:
Cling wrap, tubular film made of polyethylene,
aluminum foil, freezer containers.
These products are available from specialist outlets.
Unsuitable packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
Items suitable for sealing packaged food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
Bags and tubular film made of polyethylene can
be sealed with a film heat sealer.
Shelf life of frozen food
Depends on the type of food.
At a temperature of 0 °F:
■ Fish, sausage, ready meals and cakes and pastries:
up to 6 months
■ Cheese, poultry and meat:
up to 8 months
■ Vegetables and fruit:
up to 12 months