Manual Constructa ck 65742 (page 27 of 86) (English, German, Dutch, French, Italian)

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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.

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Constructa ck 65742 Manual

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