Siemens KG..V Series, Instructions For Use Manual

en

9

Freezer compartment

Use the freezer compartment

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To store deep-frozen food.

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To make ice cubes.

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To freeze food.

Note

Ensure that the freezer compartment 

door has been closed properly. If 

the door is open, the frozen food will 

thaw. The freezer compartment will 

become covered in thick ice. Also: waste 

of energy due to high power 

consumption!

Purchasing frozen food

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Packaging must not be damaged.

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Use by the “use by” date.

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Temperature in the supermarket 

freezer must be –18 °C or lower.

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If possible, transport deep-frozen food 

in an insulated bag and place quickly 

in the freezer compartment.

Max. freezing capacity

Information about the max. freezing 

capacity within 24 hours can be found 

on the rating plate (see chapter 

“Customer service”).

Freezing and storing 

food

Freezing food

Freeze fresh, undamaged food only.

Keep food which is to be frozen away 

from food which is already frozen.
To prevent food from losing its flavour 

or drying out, place in airtight containers.

Storing frozen food

To ensure good air circulation in 

the appliance, insert the frozen food 

container all the way.
If you have to store lots of food, it is 

possible to transfer the food to the glass 

shelves and stack it on the base of 

the freezer base. To do this, remove all 

the frozen food containers. Pull out 

the frozen food containers all the way, lift 

at the front and remove. Fig.

5

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.

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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.