Siemens KG..V Series, Instructions For Use Manual

en

10

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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.

Packing frozen food

To prevent food from losing its flavour 

or drying out, place in airtight containers.
1. Place food in packaging.
2. Remove air.
3. Seal the wrapping.
4. Label packaging with contents 

and date of freezing.

Suitable packaging:

Plastic film, tubular film 

made of polyethylene, aluminium foil, 

freezer containers. 

These products are available 

from specialist outlets.

Unsuitable packaging:

Wrapping paper, greaseproof paper, 

cellophane, bin liners and used 

shopping bags.

Items suitable for sealing packaged 

food:

Rubber bands, plastic clips, string, cold-

resistant adhesive tape, etc.
Bags and tubular film 

made of polyethylene can be sealed 

with a film heat sealer.

Shelf life of frozen food

Depends on the type of food.

At a temperature of –18 °C:

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Fish, sausage, ready meals and cakes 

and pastries:
up to 6 months

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Cheese, poultry and meat:
up to 8 months

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Vegetables and fruit:
up to 12 months

Super freezing

Food should be frozen solid as quickly 

as possible in order to retain vitamins, 

nutritional value, appearance and flavour.
To prevent an undesirable temperature 

rise when placing fresh food in 

the freezer compartment, switch on 

super freezing several hours beforehand. 

As a rule, 4–6 hours is adequate.
If max. freezing capacity is to be utilised, 

24 hours are required.
Smaller quantities of food (up to 2 kg) 

can be frozen without “super freezing”.