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Freezer compartment
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The freezer is used for storing frozen food, freezing fresh food, and making ice cubes.
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For freezing fresh food; wrap and seal fresh food properly, that is the packaging should be air tight
and shouldn't leak. Special freezer bags, aluminum foil polythene bags and plastic containers are
ideal.
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Do not store fresh food next to frozen food as it can thaw the frozen food.
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Before freezing fresh food, divide it into portions that can be consumed in one sitting.
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Consume thawed frozen food within a short period of time after defrosting
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Never place warm food in the freezer compartment as it will thaw the frozen food.
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Always follow the manufacturer's instructions on food packaging when storing frozen food. If no
information is provided food, should not be stored for more than 3 months from the date of purchase.
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When purchasing frozen food, make sure that it has been stored under appropriate conditions and that
the packaging is not damaged.
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Frozen food should be transported in appropriate containers and placed in the freezer as soon as
possible.
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Do not purchase frozen food if the packaging shows signs of humidity and abnormal swelling. It is
probable that it has been stored at an unsuitable temperature and that the contents have deteriorated.
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The storage life of frozen food depends on the room temperature, the thermostat setting, how often
the door is opened, the type of food, and the length of time required to transport the product from the
shop to your home. Always follow the instructions printed on the packaging and never exceed the
maximum storage life indicated.
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The maximum amount of fresh food (in kg) that can be frozen in 24 hours is indicated on the
appliance label.
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To freeze fresh food, ensure that as much of the surface of the food as possible is in contact with the
cooling surface.
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NOTE: If you attempt to open the freezer door immediately after closing it, you will find that it will
not open easily. This is normal. Once equilibrium has been reached, the door will open easily.
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Never refreeze thawed frozen food.
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The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar, assorted spices,
ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes and they assume a
strong taste when they are stored for a long period of time. Therefore, add small amounts of spices to
food to be frozen, or the desired spice should be added after the food has thawed.
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The storage time of food is dependent on the type of oil used. Suitable oils are margarine, calf fat,
olive oil and butter. Unsuitable oils are peanut oil and pig fat.
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Food in liquid form should be frozen in plastic cups and other food should be frozen in plastic folios
or bags.
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