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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:
Plastic film, tubular film
made of polyethylene, aluminium 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 –18 °C:
■ 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
Thawing frozen food
Depending on the type and appliacation,
select one of the following options:
■ at room temperature
■ in the refrigerator
■ in an electric oven, with/without fan
assisted hot-air
■ in the microwave
ã=Caution
Do not refreeze food which is beginning
to thaw or which has already thawed. It
can only be refrozen when it has been
used to prepare a ready meal (boiled
or fried).
No longer store the frozen produce
for the max. storage period.
Interior fittings
(not all models)
Glass shelves
Fig. 5
You can reposition the inner shelves as
required: lift shelf, pull forwards, lower
and swivel out to the side.
Bottle shelf
Fig. 6
Bottles can be stored securely on
the bottle shelf. The holder can be
adjusted.
