Freezing foods / storing frozen foods
Page EN-20
(4)
(5)
(32)
• To freeze food, place it in the upper (4) or
lower (5) freezer drawer. You can change
the space divider (32) in the lower freezer
drawer (5) if required.
Preparing food
• Only freeze high quality food.
• Freeze fresh and prepared food dry and
unseasoned. Unsalted foods are more
durable.
• Allow prepared food to cool before freez-
ing. This not only saves power, but also
prevents excessive frost formation in the
freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
Selecting suitable packaging
Packaging is important when freezing. This
will protect against oxidation, penetration by
microbes, transfer of odours and flavourings
and drying out (freezer burn).
• Only use packaging material that is
strong, impermeable to air and liquid, not
too stiff and labelled. It should be desig-
nated as suitable for freezer use.
Portioning food
• Create flat portions if possible; these
freeze through to the core faster.
• Expel the air from the freezer bag as this
causes the contents to dry out and takes
up space.
• Use plastic clips, rubber bands or adhe-
sive tapes to seal.
• Fill liquid containers no more ¾ full, be-
cause liquids expand when frozen.
• Do not store any glass or metal contain-
ers containing liquid. These containers
could break.
• Only store strong alcohol standing upright
and closed tightly.
• Label the frozen food by type, quantity,
amount and expiry date.
Use waterproof marker pens or adhesive
labels wherever possible.
Maximum freezing capacity
For appliances of energy efficiency class
A+, the maximum freezing capacity is 10 kg.
You will find information about ‘Freezing ca-
pacity in kg/24 hours’ in the data sheet on
page EN-40.
• Adhere to the maximum freezing capacity.
Freeze smaller quantities
• up to 10 kg:
Once the freezer temperature is -18° C,
you can freeze fresh, room-temperature
foods.
• above 10 kg:
Keep fresh goods out of contact with ex-
isting frozen foods as they could start to
thaw. If contact with stored food cannot be
avoided, we recommend that you create a
cold reserve in the freezer before freezing
the fresh goods (see “Super freeze“ on
page EN-15).
The temperature in the freezer briefly rises af-
ter placing fresh goods inside. After 24 hours,
the goods are frozen to the core.
