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FREEZING AND STORING FOODS IN THE FREEZER
Important recommendations for freezing fresh food
• The maximum quantity of food that you can put in the freezer in one go is
stated on the type plate. Putting more than this maximum quantity of food
into the freezer will slow the freezing process and reduce the quality. Moreover,
this will also harm the quality of frozen food already stored in the freezer.
• Use only good-quality fresh food that is suitable for freezing.
• Allow hot food to cool to room temperature.
• Food needs to be frozen quickly. It is recommended that you use small packs.
• Use air and watertight packaging to prevent the food from drying out and lose
its vitamins.
• Note the type and quantity of the food on the packaging, together with the
date on which it was frozen.
• Do not allow fresh food to come into contact with frozen food.
• You can remove all the drawers to make use of the total volume of the freezer
compartment.
• Put the food directly on a shelf and on the base of the freezer.
Freezing small quantities of fresh food/making ice cubes
See the chapter 'Recommended distribution' for the best location for freezing
fresh food (1 to 2 kilograms) and making ice cubes.
Freezing large quantities of fresh food
• Activate the intensive cooling/freezing function 24 hours before you plan to
freeze the food.
• Distribute the fresh food equally between all the drawers in the freezer
compartment.
• After 24 hours, you can transfer the food to another compartment in the
freezer and then freeze a new batch of food.
Important recommendations for storing frozen food
• Follow the manufacturer's instructions for the storage and use of frozen food.
Take note of the recommended storage temperature and use-by date stated
on the packaging.
• Use only food in undamaged packaging that has been stored at a temperature
of -18 °C or lower.
• Do not buy food covered in frost. This indicates that the food has thawed or
partially thawed several times and, as a result, is of inferior quality.
• Make sure that the food does not thaw during transport. An increase in its
temperature will shorten the storage life and harm the quality of the food.
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