NEFF GI121 Series, User Manual

Freezer compartment  

en

13

Purchasing frozen food

■

Ensure the packaging is not 

damaged.

■

Do not exceed the minimum sell-by 

date.

■

The temperature in the supermarket 

freezer must be –18 °C or lower.

■

If possible, transport frozen food in a 

cool bag and place quickly in the 

freezer compartment.

Note when loading products

■

Freeze large quantities of food in the 

top compartment.

This is where the food will freeze 

especially quickly and gently.

■

Distribute food in the compartments 

or frozen food containers.

■

Do not bring food which is to be 

frozen into contact with frozen food.

If required, restack frozen food in the 

frozen food containers.

■

Important for unrestricted air 

circulation in the appliance: 

push in frozen food container all the 

way.

Freezing fresh food

Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is 

more suitable for freezing than food 

which is raw.

Before freezing food, make preparations 

appropriate to the food in order to retain 

the best possible nutritional value, 

flavour and colour:

■

Vegetables: wash, chop, blanch.

■

Fruit: wash, pit and perhaps peel, 

possibly add sugar or ascorbic acid 

solution.

Information on how to do this can be 

found in the relevant literature.

Suitable for freezing

■

Baked goods

■

Fish and seafood

■

Meat

■

Poultry and game

■

Vegetables, fruit and herbs

■

Eggs without shells

■

Dairy products, e.g. cheese, butter 

and quark

■

Ready meals and leftovers, e.g. 

soups, stews, cooked meat and fish, 

potato dishes, soufflés and desserts

Not suitable for freezing

■

Types of vegetables which are 

usually eaten raw, e.g. lettuce or 

radishes

■

Unpeeled or hard boiled eggs

■

Grapes

■

Whole apples, pears and peaches

■

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.

Remove 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:

■

Plastic film

■

Tubular film made of polyethylene 

(PE)

■

Aluminium foil

■

Freezer containers

Suitable locks:

■

Rubber bands

■

Plastic clips

■

Cold-resistant adhesive tape