Freezing foods / storing frozen foods
Page EN-14
Freezing food has a positive effect on its shelf
life. You can also avoid food waste in this way.
Follow the instructions in this chapter to store
your food over the longest possible time in
the best possible way.
Tips for storing products
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To achieve the most efficient use of energy
for your appliance, combine the drawers,
glass shelves and door shelves as shown in
the diagram above.
– If there is insufficient space in the freezer
drawers, you can remove the freezer draw-
ers (10) or (12)–(14).
– Place the freezer food, such as e.g. fro-
zen gâteaux, straight onto the glass
shelves (16).
– If there is not enough space on or under
the glass shelves, these can be removed.
– Keep the ice cubes in the ice cube con-
tainer (11).
– Store small items of freezer food in the
door shelves (18).
– Store any freezer food that needs to be
taken out quickly in the freezer compart-
ment (8).
Freezing
Freezing means reducing the core tempera-
ture of fresh, room-temperature food to fro-
zen as quickly as possible – for best results
‘flash-frozen’. If not cooled quickly enough,
the food will be ‘killed by frost’, i.e. the struc-
ture will be destroyed. A constant storage
temperature of –18 °C is needed to maintain
the food’s consistency, taste and nutritional
value.
Preparing the 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 energy, but it also
prevents excessive frost formation in the
freezer.
• Carbonated drinks are not suitable for
freezing because the carbon dioxide es-
capes during freezing.
