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en Variable-temperature compartment
Packing frozen food
If you select suitable packaging ma-
terial and the correct type of pack-
aging, you can determine the product
quality and prevent freezer burn.
Place the food in the packaging.
1.
Squeeze out the air.
2.
Pack food airtight to prevent it
3.
from losing flavour and drying out.
Label the packaging with the con-
4.
tents and the date of freezing.
11.4 Shelf life of frozen food
at −18 °C
Food
Fish, sausages, pre-
pared meals and
baked goods
Poultry, meat
Vegetables, fruit
11.5 Defrosting methods for
frozen food
CAUTION
Risk of harm to health!
During the thawing process, bacteria
may multiply and spoil the frozen
food.
Do not refreeze food after it has
▶
been defrosted or started to de-
frost.
Refreeze food only after cooking.
▶
These items should no longer be
▶
stored for the maximum storage
period.
¡ Defrost animal-based food, such
as fish, meat, cheese, quark, in the
refrigerator compartment.
¡ Defrost bread at room temperat-
ure.
20
Storage time
up to
6 months
up to
8 months
up to
12 months
¡ Prepare food for immediate con-
sumption in the microwave, in the
oven or on the hob.
12 Variable-temperature
compartment
You can use the variable-temperature
compartment as a refrigerator com-
partment or to gently freeze food at
lower temperatures.
The temperature can be set from
−6 °C to 6 °C.
12.1 Storage recommenda-
tions in the variable-tem-
perature compartment
From 1 °C to 6 °C, store ready
meals, baked goods and food that
should not be frozen, e.g. yoghurt
and other dairy products.
From −3 °C to −6 °C, gently freeze
delicate foods – such as meat, saus-
age and fish and pureed food – for
up to a week. The food is easier to
cut, divide or portion and thaws
faster.
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