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Hanseatic HGS18560A2NFSS Manual

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Freezing foods / storing frozen foodsPage EN-14
• Do not store glass or metal containers of
liquid. The containers can burst.
• Only freeze high-proof alcohol that is
tightly sealed.
• Label the frozen food by type, quantity,
freezing and expiry date. Use waterproof
marker pens or adhesive labels wherever
possible.
Maximum freezing capacity
• Adhere to the maximum freezing capacity.
You will find information about ‘Freezing
capacity in kg/24 hours’ in the data sheet
on see EN-28.
Freeze smaller quantities
• up to 2 kg: Once the freezer temperature
is -18° C, you can freeze fresh, room-tem-
perature foods.
• over 2 kg: Keep fresh goods out of con-
tact with existing frozen foods as they
could start to thaw.
If contact with stored food cannot be
avoided, we recommend that you create
a cold reserve in the freezer compartment
before freezing the fresh goods. Proceed
as described in chapter „Initial freeze /
Quick freeze“ on page EN-11.
The temperature in the freezer briefly rises
after fresh goods are placed inside. After 24
hours, the goods are frozen to the core.
Shelf life of frozen goods
The maximum permissible storage time de-
pends on the quality of the food, its prepara-
tion prior to freezing and the quality require-
ments of the individual household. For fatty
foods, shorter times apply.
Reference values
Type Months
Butter 2-3
Ice cream 2-3
Ready meals 2-3
Fish 2-6
Pastries 2-3
Poultry 6-12
Vegetables 6-12
Cheese 2-6
Fruit 6-12
Mushrooms 6-8
Beef 6-12
Pork 2-6
Cakes and pies 4-6
Game 4-8
Sausage 2-4
Storing frozen food
The deep-freeze chain must not be broken
between the manufacturer and your freezer.
The temperature of the frozen food must al-
ways be at least -18° C.
• Therefore, do not buy any goods that
– are in frosty, over-icy chests.
– are stacked above the stipulated high-
load marker.
– partially clumped (particularly easy to
identify with berries and vegetables).
– have snow and juice traces.
• Transport frozen foods in special styro-
foam boxes or insulated bags.
• Observe the storage conditions and stor-
age times on the packaging.
… 46 …


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