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en
Defrosting
Not suitable for freezing
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Types of vegetables which are usually eaten raw,
e.g. lettuce or radishes
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Unpeeled or hard boiled eggs
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Grapes
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Whole apples, pears and peaches
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Yoghurt, soured milk, sour cream, creme fraiche
and mayonnaise
Packing frozen food
The correct type of packaging and material selection are
decisive factors in the retention of the product quality,
and prevent the development of freezer burn.
1
Place food in packaging.
2
Squeeze out the air.
3
Pack food airtight to prevent it from losing flavour
and drying out.
4
Label packaging with contents and date of freezing.
Suitable packaging:
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Plastic film
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Tubular film made of polyethylene (PE)
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Aluminium foil
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Freezer containers
Suitable sealing materials:
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Rubber bands
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Plastic clips
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Cold-resistant adhesive tape
Unsuitable packaging:
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Wrapping paper
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Greaseproof paper
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Cellophane
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Rubbish bags and used shopping bags
Shelf life of frozen food at –18°C
Defrosting frozen food
The defrosting method must be adjusted to the food and
application in order to retain the best possible product
quality.
Defrosting methods:
▯
In the refrigerator compartment (especially suitable
for animal-based foods such as fish, meat, cheese,
quark)
▯
At room temperature (bread)
▯
In the microwave (food for immediate consumption
or immediate preparation)
▯
In the oven/cooker (food for immediate
consumption or immediate preparation)
Caution!
Do not refreeze food after it has been defrosted or
started to defrost. You can only refreeze the food after it
has been used for a ready-to-eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
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Defrosting
Defrosting
Freezer compartment
The fully automatic NoFrost system ensures that
the freezer compartment remains free of ice. Defrosting
is no longer required.
Fish, sausage, ready meals, baked
goods:
Up to 6 months
Meat, poultry:
Up to 8 months
Fruit, vegetables:
Up to
12 months
