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Freezing food
Freezing means reducing the core tempera-
ture of fresh, room-temperature food to fro-
zen as quickly as possible – for best results
'flash-frozen'. If not cooled quickly enough,
the food will be "killed by frost", i.e. the struc-
ture will be destroyed. A constant storage
temperature of –18 °C is needed to maintain
the food's consistency, taste and nutritional
value.
Freezing food has a positive effect on its shelf
life. This will help to avoid food waste.
• Set the temperature in the freezer com-
partment to –18 °C. In this way, you can
ensure that the temperature conditions
inside are optimally utilised, guaranteeing
optimal food storage.
Maximum freezing capacity
Details of the freezing capacity of your appli-
ance can be found on the type plate of your
appliance.
• Adhere to the maximum freezing capacity
if possible.
Up to the maximum specified
freezing capacity
If you adhere to the maximum freezing ca-
pacity, the food will freeze at the fastest rate.
The temperature in the freezer briefly rises af-
ter placing fresh goods inside. After 12 hours,
the goods are frozen to the core.
Freezing foods, storing frozen foods
Above the maximum specified
freezing capacity
If you want to freeze more food in one go as
an exception, freezing will take longer. Keep
fresh goods out of contact with existing fro-
zen foods, as the frozen foods could start
to defrost. If contact with stored food cannot
be avoided, we recommend that you create
a cold reserve in the freezer before freezing
the fresh goods. 2 hours beforehand, set the
thermostat control to maximum.
Tips for freezing
To maintain the taste and nutritional value
of your frozen foods and to make sure your
appliance does not use too much electricity
and the freezer does not need to be defrosted
unnecessarily often, please note:
– Frozen food requires a constant storage
temperature of –18 °C.
– A temperature setting that is too high or too
low can reduce the shelf life of your food.
This leads to greater food waste.
– Only freeze good quality food that has been
prepared, split into portions and packaged
as appropriate for its properties.
– Freeze meat, poultry and fish raw or pre-
pared into portions suitable for at home and
defrost them later in the fridge. Make sure
that meat, for example, is not immersed in
its own thawing liquid.
– Freeze fresh and prepared food unslated
and unseasoned. Unsalted foods are more
durable.
– Allow prepared food to cool before freez-
ing. This not only saves power, but also
prevents excessive frost formation in the
freezer.
– To make sure frozen food does not dry out,
take on a strange taste or leak, use robust
packaging material that is impermeable to
air and liquids, is not too stiff and can be
closed easily and labelled.
Page EN-15
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