Operating and Installation instructions

Freezing and storing food
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Storing frozen food
Never re-freeze partially or fully de-
frosted food. Defrosted food must
only be re-frozen after it has been
cooked.
When buying frozen food to store in
your freezer, make sure to check:
- that the packaging is not damaged
- the expiration date
- the temperature at which the frozen
food is being stored in the store
The length of time food can be kept
is reduced if it has been stored at a
temperature warmer than 0°F (-18°C).
 Buy frozen food at the very end of
your shopping trip.
 Store it in the freezer compartment as
soon as possible.
Home freezing
Only freeze food that is fresh and in
good condition.
Tips for home freezing
- The following types of food are suit-
able for home freezing:
fresh meat, poultry, game, fish, veg-
etables, herbs, fresh fruit, dairy prod-
ucts, baked goods, leftovers, egg
yolks, egg whites, and a range of pre-
cooked meals.
- The following types of food are not
suitable for freezing:
lettuce, radishes, sour cream, may-
onnaise, whole eggs in their shells,
onions, whole raw apples and pears.
- To retain color, taste, aroma, and vi-
tamin C, vegetables should be
blanched before they are frozen. To
do so, place them portion by portion
into boiling water for 2–3minutes.
Then, remove and plunge the vegeta-
bles into ice-cold water to cool
quickly. Leave the vegetables to
drain.
- Lean meat freezes better than fatty
meat and can be stored for consider-
ably longer.
- Separate chops, steaks, cutlets, etc.
with a sheet of plastic freezer film. to
prevent them from freezing together
in a block.
- Do not season raw food or blanched
vegetables with herbs or salt before
freezing. Cooked food should only be
lightly seasoned. The flavor of some
herbs intensifies when frozen.