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Koenic KUF 22606nf Manual

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27
Freezing and storing
food
Purchasing frozen food
■ Packaging must not be damaged.
■ Use by the “use by” date.
■ Temperature in the supermarket
freezer must be -18 °C or lower.
■ If possible, transport deep-frozen food
in an insulated bag and place quickly
in the freezer compartment.
Note when loading products
■ Preferably freeze large quantities
of food in the top compartment,
where food freezes particularly quickly
and therefore also gently.
■ Do not cover the ventilation slots on
the rear panel with frozen food.
■ Place the food over the whole area
of the compartments or the frozen
food containers.
Note
Food which is already frozen must
not come into contact with the food
which is to be frozen. If required,
move the frozen food to the frozen
food container.
■ To ensure air circulation in the
appliance, insert frozen food container
all the way.
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional
value, flavour and colour, vegetables
should be blanched before freezing.
Aubergines, peppers, zucchini and
asparagus do not require blanching.
Literature on freezing and blanching can
be found in bookshops.
Note
Keep food which is to be frozen away
from food which is already frozen.
■ The following foods are suitable for
freezing:
Cakes and pastries, fish and seafood,
meat, game, poultry, vegetables,
fruit, herbs, eggs without shells, dairy
products such as cheese, butter
and quark, ready meals and leftovers
such as soups, stews, cooked meat
and fish, potato dishes, soufflés and
desserts.
■ The following foods are not suitable
for freezing:
Types of vegetables, which are usually
consumed raw, such as lettuce
or radishes, eggs in shells, grapes,
whole apples, pears and peaches,
hard-boiled eggs, yoghurt, soured
milk, sour cream, crème fraîche and
mayonnaise.
… 27 …


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