Fig. 4 Note Store perishable food ( e.g. fish, sausage, meat) in the coldest zone. ¦ Warmest zone is at the very top of the door and in the lower vegetable container. Note Store at the very top of the door e.g. hard cheese and butter. Cheese can then continue to release its flavour and the butter will still be easy to spread. Vegetable container with humidity controller Fig. 5 The vegetable container is the optimum storage location for fresh fruit and vegetables. A humidity controller and a special seal can be used to adjust the air humidity in the vegetable container. This allows fresh fruit and vegetables to be stored twice as long as with conventional storage. The air humidity in the vegetable container can be set according to the type and amount of products to be stored: ¦ Mainly fruit as well as for a large load – lower air humidity ¦ Mainly vegetables as well as for a mixed load or small load – higher air humidity Notes ¦ Fruit sensitive to cold ( e.g. pineapple, banana, papaya and citrus fruit) and vegetables sensitive to cold ( e.g. aubergines, cucumbers, zucchini, peppers, tomatoes and potatoes) should be stored outside the refrigerator at temperatures of approx. + 8 °C to +12 °C for optimum preservation of quality and flavour. ¦ Condensation may form in the vegetable container depending on the type and quantity of products stored. Remove condensation with a dry cloth and adjust air humidity in the vegetable container with the humidity controller. en The freezer compartment Fig. 1/A Is used to: ¦ store deepfrozen food, ¦ make ice cubes, ¦ freeze small quantities of food. Notes ¦ You can tell from the handle whether the freezer compartment door is closed properly. Fig. 6 ¦ The freezer compartment door engages audibly. ¦ 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! ¦ The glass plate is height- adjustable. Fig. 7 ¦ To remove the glass plate, lift it and remove a glass plate support. en Max. freezing capacity Information about the max. freezing capacity within 24 hours can be found on the rating plate. Fig. 0 Prerequisites for max. freezing capacity ¦ Switch on “ Super” function before placing fresh products in the compartment ( see chapter “Super function”) . ¦ Move glass shelf to the top position. ¦ Large quantities of fresh food are frozen most quickly on the glass shelf near the back panel. 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 a cool bag and place quickly in the freezer compartment. 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, souffles 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, creme fraiche 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 Storage duration depends on the type of food. At a temperature of - 18 ° C: ¦ Fish, sausage, ready meals and cakes and pastries: up to 6 months ¦ Cheese, poultry and meat: up to 8 months ¦ Vegetables and fruit: up to 12 months en Thawing frozen food Depending on the type and application, select one of the following options: ¦ at room temperature ¦ in the refrigerator ¦ in an electric oven, with/without fan assisted hot- air ¦ in the microwave a= Caution Do not refreeze thawing or thawed food. Only ready meals ( boiled or fried) may be refrozen. No longer store the frozen produc...

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