Defrosting - Miele K 32222 i Operating And Installation Instructions

Freezing and storing food (depending on model)
 Make a note of the contents and the
date of freezing on the packaging.
Before placing food in the freezer
compartment
 Set the temperature to 4 °C or colder
for approx. 4 hours before placing
food in the freezer compartment.
This helps food which is already stored
in the freezer to stay frozen.
Placing food in the freezer compart-
ment
Unfrozen food should not touch
frozen food as this will cause frozen
food to begin to thaw.
 Make sure that the packaging and
containers are dry to prevent them
sticking together when frozen.
 Place the food flat on the bottom of
the freezer compartment or in contact
with the interior side walls, so that it
freezes through to the core as quickly
as possible.
Approx. 24 hours after placing fresh
food in the freezer compartment
The freezing process is complete.
 Select the temperature you want for
the refrigerator section.
We recommend a temperature of
4 °C.

Defrosting

Frozen food can be defrosted in differ-
ent ways:
– in a microwave oven,
– in an oven using "Fan heat" or the
"Defrost" setting,
– at room temperature,
– in the refrigerator section (the cold
given off by the frozen food helps to
keep the other food cold),
– in a steam oven.
Flat pieces of partially thawed fish can
be placed directly into a hot frying pan.
Meat and poultry It is particularly im-
portant to observe food hygiene rules
when defrosting poultry. Do not use the
liquid from defrosted poultry. Pour it
away and wash the container it was in,
the sink and your hands. Danger of sal-
monella poisoning. Ensure that meat
and fish (e.g. mince, chicken, fish fillets)
do not come into contact with other
foods while defrosting. Catch the liquid
and dispose of it carefully.
Fruit should be defrosted at room tem-
perature in its packaging, or in a
covered bowl.
Most vegetables can be cooked while
still frozen. Just put straight into boiling
water or hot fat. The cooking time is
slightly less than that of fresh veget-
ables due to changes in the cell struc-
ture.
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