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Maximum Freezing Capacity - Miele F 7138 S Operating And Installation Manual

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To ensure that fresh food placed in the
freezer freezes through to the core as
quickly as possible, the maximum
freezing capacity must not be ex-
ceeded. The maximum freezing capac-
ity for freezing within a 24 hour period is
given on the data plate "Freezing ca-
pacity ....kg/24 hrs".
When buying frozen food to store in
your freezer check
– that the packaging is not damaged,
– the use by date,
– the temperature at which the frozen
food is being stored in the shop. The
length of time it can be kept is re-
duced if it has been stored at a
temperaure warmer than -18 °C.
^ Buy frozen food once you have fin-
ished the rest of your shopping and
wrap it in newspaper or use a cool
bag or box to transport it.
^ Store it in the freezer as soon as pos-
sible.
Never re-freeze partially or fully de-
frosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
16
Only freeze fresh food which is in a
good condition.
– The following types of food
for freezing:
Fresh meat, poultry, game, fish, veg-
etables, herbs, fresh fruit, dairy prod-
ucts, pastry, leftovers, egg yolks, egg
whites and a range of pre-cooked
meals.
– The following types of food
for freezing:
Grapes, lettuces, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
– To retain colour, taste and vitamin C,
vegetables should be blanched after
they have been trimmed and
washed. To blanch: bring a large
saucepan of water to the boil, im-
merse the vegetables in the fast boil-
ing water for 2-3 minutes, depending
on variety. Remove and cool quickly
in cold water. Drain and pack ready
for freezing.
– Lean meat freezes better than fatty
meat and can be stored for consider-
ably longer.
– To prevent chops, steaks, cutlets or
rolled meat from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer film.

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