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en Freezer compartment
The freezer compartment can be
used to store perishable food long-
term. The low temperatures slow
down or stop the spoilage.
11.1 Freezer compartment
door
To ensure that the frozen food that is
stored does not thaw and the freezer
compartment is not covered in too
much ice, always close the freezer
compartment door.
The position of the handle on the
freezer compartment door indicates
whether or not the freezer compart-
ment is correctly closed.
Note: When you close the freezer
compartment door, you can hear it
engaging.
11.2 Freezing capacity
The freezing capacity indicates the
quantity of food that can be frozen
right through to the centre within a
specific period of time.
Information on freezing capacity can
be found on the rating plate. → "Appli-
ance", Fig.
/
5
1
18
, Page 13
Prerequisites for freezing capacity
Approx. 6 hours before placing
1.
fresh food in the appliance, switch
on Super function.
→ "Switching on Super function",
Page 16
Move the freezer compartment
2.
shelf to the middle position.
Store larger quantities of fresh
3.
food store at the bottom, close to
the back panel. This is where food
will freeze most quickly.
11.3 Tips for storing food in
the freezer compartment
¡ Store food in air-tight packaging.
¡ Do not bring food which is to be
frozen into contact with frozen
food.
¡ Spread out the food over a wide
area in the freezer compartment.
11.4 Tips for freezing fresh
food
¡ Freeze fresh and undamaged food
only.
¡ Freeze food in portions.
¡ Cooked food is more suitable than
food that can be eaten raw.
¡ Vegetables: Wash, chop up and
blanch before freezing.
¡ Fruit: Wash, pit and perhaps peel,
possibly add sugar or ascorbic
acid solution.
¡ Food that is suitable for freezing in-
cludes baked items, fish and sea-
food, meat, game, poultry, eggs
without shells, cheese, butter and
quark, ready meals and leftovers.
¡ Food that is unsuitable for freezing
includes lettuce, radishes, eggs in
shells, grapes, raw apples and
pears, yoghurt, sour cream, crème
fraîche and mayonnaise.
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