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Smaller quantities
freezing foods
Freeze and store
In the chapter Automatic super
freezing you can read how to freeze
smaller quantities of food in the
fastest way.
Buy from
frozen foods
■ The packaging must not be damaged.
■ Note the expiration date. Fresh foods
freeze
■ The temperature inside the sales fridge
must be -18°C or colder. Only use fresh food.
■ Preferably transport the frozen products in
a cool bag and quickly place them in the
freezer compartment. To best preserve the nutritional value,
aroma and color, vegetables should be
blanched before being frozen. Blanching
is not possible with aubergines, peppers,
courgettes and asparagus
necessary.
Freezing food
■ Only use fresh food.
■ Food which has already been frozen may not
be used with the yet-to-be-frozen
come into contact with foodstuffs.
You can find literature on freezing and
blanching in bookstores.
■ Pack the foodstuffs airtight so that
they do not dry out or lose their
flavour.
Note
Food which has already been frozen may not
be used with the yet-to-be-frozen
come into contact with foodstuffs.
Storing frozen foods
■ Suitable for freezing: Baked goods, fish
and seafood, meat, game, poultry,
vegetables, fruit, herbs, peeled eggs,
dairy products such as cheese, butter
and quark, prepared
dishes and leftovers such as soup,
stews, cooked meat and fish, potato
dishes, casseroles and sweet desserts.
Push the freezer drawer in all the way to
ensure good air circulation.
If there is a lot of food to be stored,
you can store the food immediately
the glass shelves and on the bottom of
the freezer compartment.
1. To do this, you must remove all freezer
drawers.
■ Not suitable for freezing: Vegetables
that are usually eaten raw, such as
lettuce and radishes, whole eggs,
wine grapes, whole apples, pears and
peaches, hard-boiled eggs, yogurt,
thick soured milk, sour cream, crème
frache and mayonnaise.
2. Pull out the freezer drawers as far
as the stop, lift at the front and
remove. Fig.0
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