en
Freezer compartment
16
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
Not suitable packaging:
■
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Refuse bags and used shopping
bags
Shelf life of frozen food at –18 °C
Thawing frozen food
The thawing method must be adjusted
to the food and application in order to
retain the best possible product quality.
Thawing 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 thawing or thawed food.
You can only refreeze the food when 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.
Fish, sausage, ready meals
and cakes and pastries:
up to 6 months
Meat, poultry:
up to 8 months
Fruit, vegetables:
up to 12 months
Summary of Contents for KI78 SERIES
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