EN 23
STORING AND FREEZING FOOD
Freezing and storing foods in the freezer
Important recommendations for freezing fresh food
• The maximum quantity of food that you can put in the freezer in one go is stated on the type
plate. Putting more than this maximum quantity of food into the freezer will slow the freezing
process and reduce the quality. Moreover, this will also harm the quality of frozen food
already stored in the freezer.
• Use only good-quality fresh food that is suitable for freezing.
• Allow hot food to cool to room temperature.
• Food needs to be frozen quickly. It is recommended that you use small packs.
• Use air and watertight packaging to prevent the food from drying out and lose its vitamins.
• Note the type and quantity of the food on the packaging, together with the date on which it
was frozen.
• Do not allow fresh food to come into contact with frozen food.
• You can remove all the drawers to make use of the total volume of the freezer compartment.
Put the food directly on a shelf and on the base of the freezer.
Freezing small quantities of fresh food/making ice cubes
See the chapter ‘Recommended distribution’ for the best location for freezing fresh food
(1 to 2 kilograms) and making ice cubes.
Freezing large quantities of fresh food
• Activate the intensive freezing function 24 hours before you plan to freeze the food.
• Distribute the fresh food equally between all the drawers in the freezer compartment.
• After 24 hours, you can transfer the food to another compartment in the freezer and then
freeze a new batch of food.
Important recommendations for storing frozen food
• Follow the manufacturer’s instructions for the storage and use of frozen food. Take note of
the recommended storage temperature and use-by date stated on the packaging.
• Use only food in undamaged packaging that has been stored at a temperature of -18 °C or
lower.
• Do not buy food covered in frost. This indicates that the food has thawed or partially thawed
several times and, as a result, is of inferior quality.
• Make sure that the food does not thaw during transport. An increase in its temperature will
shorten the storage life and harm the quality of the food.
