NEFF KG73 Series, Instructions For Use Manual

en

15

Freezing and storing 

food

Purchasing frozen food

■

Packaging must not be damaged.

■

Use by the “use by” date.

■

Temperature in the supermarket 

freezer must be -18 °C or lower.

■

If possible, transport deep-frozen food 

in an insulated bag and place quickly 

in the freezer compartment.

When loading products, please 

note:

■

Freeze larger quantities of food 

preferably in the bottom frozen food 

container. This is where food freezes 

particularly quickly and therefore also 

gently.

■

Distribute the food over the whole 

area of the compartments 

or the frozen food containers.

Note

Food which is already frozen must not 

come into contact with the food which 

is to be frozen. If necessary, re-stack 

frozen food in the frozen food 

containers.

■

To ensure air circulation in the 

appliance, push the frozen food 

container all the way in.

Freezing smaller amounts of 

food

How you freeze smaller amounts of food, 

so that they are frozen solid extremely 

quickly, can be found in the section 

Automatic super freezing.

Freezing fresh food

Freeze fresh and undamaged food only.
To retain the best possible nutritional 

value, flavour and colour, vegetables 

should be blanched before freezing. 

Aubergines, peppers, zucchini and 

asparagus do not require blanching.
Literature on freezing and blanching 

can be found in bookshops.

Note

Keep food which is to be frozen away 

from food which is already frozen.

■

The following foods are suitable for 

freezing: 

Cakes and pastries, fish and seafood, 

meat, game, poultry, vegetables, fruit, 

herbs, eggs without shells, dairy 

products such as cheese, butter and 

quark, ready meals and leftovers such 

as soups, stews, cooked meat and 

fish, potato dishes, soufflés and 

desserts.

■

The following foods are not suitable 

for freezing: 

Types of vegetables, which are usually 

consumed raw, such as lettuce or 

radishes, eggs in shells, grapes, 

whole apples, pears and peaches, 

hard-boiled eggs, yoghurt, soured 

milk, sour cream, crème fraîche and 

mayonnaise.