Manual Silvercrest DTL 1026 IAN 49387 (page 10 of 18) (English)

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Tips for refrigerating and

freezing food

Refrigeration tips

– To make sure that food in the fridge compart-

ment stays fresh and tasty, only put packed

food in the fridge compartment. Use special

plastic food containers or commonly available

foil.

– Let hot food cool down before placing it in the

fridge compartment.

– Place the food in the fridge compartment so

that the air can circulate freely. Do not cover

the shelves with paper or any similar material.

– Do not put the food directly against the rear

wall as it might then freeze onto the rear wall.

– Place a fridge thermometer on the glass panel

over the vegetable drawer so that you can

check that the temperature is right. The opti-

mum temperature is approx. +6 °C.

– Fruit and vegetables: put fresh fruit and veg-

etables in the vegetable drawer.

– The temperature is the lowest on the glass

plate over the vegetable drawer. This is good

for fresh meat, game, poultry, bacon, sausages

or raw fish.

– The temperature is the highest in the upper

zones and in the door racks; this is good for

cheese and spreadable butter.

– Bottles, drinks cartons: put bottles and drinks

cartons in the bottle rack in the door. Place full

bottles or cartons close to the hinges so that

they are not overburdened.

Freezing / storing tips

Please observe the following points to maintain

the flavour and the nutritional value of your fro-

zen food, to prevent your appliance from using too

much electricity and the freezer compartment from

having to be defrosted too frequently:

– Frozen food requires an even storage tempera-

ture of –18 °C.

– A maximum of 2.5 kg of fresh food can be fro-

zen within 24 hours.

– Only freeze food of perfect quality that has

been prepared, portioned and packaged ap-

propriately.

– Ready meals should also be frozen in portion

sizes where possible. Small volumes are eas-

ier to freeze right through to the core. Further-

more freezing several small portions is more

economical than throwing away the remnants

of a portion which is too large.

– Freeze meat, poultry and fish raw, or after pre-

paring them, in suitable sizes for your house-

hold and thaw them again in the fridge when

you need them. Make sure that meat and other

products do not lie in the liquid produced dur-

ing thawing.

– Do not add salt or spices to fresh or cooked

dishes that you want to freeze. Unsalted frozen

food has a longer storage time.

– To prevent frozen food from dehydrating, taking

on another product's flavour or running, use

resistant packaging material, i.e. air and liquid

tight, not too rigid, easy to seal and to mark.

– Observe the producer's instructions when stor-

ing ready frozen food.

– Observe the recommended storage times and

temperatures. The symbols in the door of the

freezer compartment provide a summary of

maximum storage times:

Fish, pastry and ice cream max. 2 months•

Milk and cheese max. 3 months•

Lamb, bread and game (packed in foil) max. •

4 months

Carrots, tomatoes, shellfish (shrimps, cray-•

fish, squid, mussels without their shells) and

food that has already been cooked max. 6

months

Fruit cake, sealed cheese max. 8 months•

Whole chicken, goose or duck max. 10 •

months

Mushrooms, steak and cauliflower max. 12 •

months

– Make sure that when storing fresh food it does

not touch already frozen food, as this might

cause the latter to thaw.

– Allow hot food to cool down before freezing.

This will not only save energy, but it will also

prevent excessive frost from forming in the

freezer compartment.

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Silvercrest DTL 1026 IAN 49387 Manual

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