ENGLISH
101
Food can be thawed in five different ways:
- put it in the refrigerator for several hours
- leaving it to thaw at room temperature
- in the oven at very low temperature (40/50ºC)
- in the microwave
- cooking directly
Thawing in the refrigerator is the slowest method, but the safest.
Never re-freeze food once it has been thawed, even if only partially, without cooking
previously.
It is not recommended to eat products immediately that have just been taken from the
freezer (ice-cream, ice…): they are at very low temperatures and you may burn your
mouth from the cold. Do not touch frozen food with wet hands: they may adhere to the
food. It is recommended only to thaw food that is for immediate use.
Thawing food
Automatic defrosting of the freezer
Defrosting the freezer on the appliance is completely automatic.
The defrosting water goes to a drainage tray on the compressor.
The heat given off by the compressor evaporates the water.
The "Rapid freezing" function enables the temperature in the freezer
to be lowered rapidly to the maximum in order to freeze a large
amount of fresh food fast (see "starting up and setting the appliance")
Food can be placed for freezing in all the freezer compartments
shown.
Food must be completely frozen as fast as possible in order
to preserve the vitamins and nutritional value, appearance
and flavour.
Rapid freezing
Loading food into the freezer
Do not put fresh food next to food which is already frozen, to prevent these from rising in
temperature.
The maximum weight of food that can be frozen for 24 hours is shown on the
specifications plate (inside the refrigerator on the lower, left-hand wall) labelled:
"CAPACIDAD DE CONGELACIÓN/ FREEZING CAPACITY (kg/24h)".
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