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Verfügbare Sprachen
Verfügbare Sprachen
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
Fish, sausage, ready meals
and cakes and pastries:
Meat, poultry:
Fruit, vegetables:
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)
up to 6 months
up to 8 months
up to 12 months
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.
=
Defrosting
Freezer compartment
D e f r o s t i n g
As the frozen food may not start
thawing, the freezer compartment does
not defrost automatically. A layer of
hoarfrost in the freezer compartment
impairs refrigeration of the frozen food
and increases power consumption.
Remove the layer of frost regularly!
■
Caution!
Avoid any damage to the pipes of the
refrigeration circuit.
If refrigerant escapes, it may injure your
eyes or ignite.
Do not scrape off hoarfrost or ice
■
with a knife or pointed object.
Defrosting en
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