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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
Fast freezing
Food should be frozen solid as quickly as possible
in order to retain vitamins, nutritional value,
appearance and flavour.
To prevent an undesirable temperature rise when
placing fresh food in the freezer compartment, switch
on fast freezing several hours beforehand.
If the max. freezing capacity is to be used, fast
freezing must be switched on for 6 hours before
the fresh produce is placed in the freezer
compartment.
Smaller quantities of food can be frozen without fast
freezing.
Note
When fast freezing is switched on, increased
operating noises may occur.
Switching on and off
Press the “fast” button 2.
When fast freezing is switched on, “SU” is indicated
on the temperature display 6 and
the display 4 “super” is lit.
Fast freezing automatically switches off after approx.
24 hours.
Note
During fast freezing the refrigerator compartment
is chilled slightly more.
