Freezing And Storing Frozen Food; Max. Freezer Capacity; Freezing Fresh Food - CONSTRUCTA CK 612 Serie Gebrauchsanleitung

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Freezer tray
Fig. 5/B
The freezer tray is suitable for storing the
ice block and for freezing individual
berries, fruit, herbs and vegetables.
Remove the ice block, distribute the
produce uniformly on the freezer tray and
leave to freeze for approx. 10-12 hours.
Then transfer the produce into freezer
bags or containers. To defrost the
produce, spread out the individual items
of food outside the appliance.
Freezing and storing
frozen food
Buying frozen food
The packaging must not be damaged.
Note the sell by date.
The temperature in the supermarket
freezer should be -18 ºC or lower.
Transport the frozen food in an insulating
bag, where possible and put it quickly into
the freezer compartment.
Storing frozen food
S To ensure good air circulation
in the appliance, insert the freezer
drawers all the way.
S If a large quantity of food is to be placed
in the freezer compartment, the food
can be stacked directly on the wire
shelves and on the floor of the freezer
compartment. To do this, remove all
the freezer drawers. Pull out the freezer
drawers all the way, lift at the front
and remove. Fig. 6.
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Max. freezer capacity

Food should be frozen right through as
quickly as possible. Only in this way are
vitamins, nutritional values, appearance
and taste retained. Therefore, you should
not exceed the maximum freezing
capacity of your appliance.
Freezing capacity
Information about the max. freezing
capacity within 24 hours can be found
on the rating plate.
The max. freezing capacity is reached
on the freezer shelves of the upper
two compartments.

Freezing fresh food

Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizza, ready meals,
leftovers, egg yolk and egg white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes and
onions.