Freezing and storing food
Maximum freezing capacity
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
exceeded. The maximum freezing
capacity for freezing within a 24-hour
period is given on the data plate:
"Freezing capacity ....kg/24 hrs".
The maximum freezing capacity given
on the data plate has been calculated
according to DIN EN ISO 15502
Freezing fresh food
Fresh food should be frozen as quickly
as possible. This way the nutritional
value of the food, its vitamin content,
appearance and taste are not impaired.
Food which takes a long time to freeze
will lose more water from its cells, which
During the defrosting process, only
some of this water is reabsorbed by the
cells; the rest collects around the food.
In practice this means that the food
loses a large degree of its moisture.
You can tell if this has happened by the
amount of liquid around the food.
If food is frozen quickly, the cells have
less time to lose moisture, so they
shrink less. As there is not so much
moisture loss, it is easier for the food to
reabsorb it during the defrosting
process, and very little water collects
around the defrosted food.
(depending on model, available as an
The isolation plate is used to isolate
freezer drawers which you do not wish
to use, and thus save energy. It should
be used if only small amounts of food
are being stored in the freezer.
– At least 3 freezer drawers as well as
the freezer tray must be used for
Other drawers can be isolated if they
are not needed. If you do you must
isolate at least the two bottom
– The drawers being used for freezing
must always be at the top of the
– The isolation plate must be fitted
below the lowest drawer in which
food is being frozen.
– The fewer drawers you use, the more
energy you will save. Using the
isolation plate increases energy