Arranging Food In The Appliance - Bauknecht GK 1895 2 Manual De Instrucciones

ARRANGING FOOD IN THE APPLIANCE

• The freezer compartment is used for freezing fresh food, for storing frozen foods for the period of
time indicated on packaging and for making ice cubes.
• Do not put fresh and warm food next to frozen food as it can thaw the frozen food.
• While freezing fresh foods (i.e. meat, fish and mincemeat) divide them in portions you will use in a
single serving.
• For storing frozen foods, the instructions shown on frozen food packages should always be followed
carefully. If no information is provided, food should not be stored for more than 3 months from the
purchased date.
• When buying frozen food ensure that these have been frozen at suitable temperatures and that the
packing is intact.
• Frozen food should be transported in appropriate containers to maintain the quality of the food and
should be returned to the freezing surfaces of the unit in the shortest possible time.
• If a package of frozen food shows the sign of humidity and abnormal swelling it is probable that it
has been previously stored at an unsuitable temperature and that the contents have deteriorated.
• The storage life of frozen foods depends on the room temperature, thermostat setting, how often
the door is opened, the type of food and the length of time required to transport the product from the
shop to your home. Always follow the instructions printed on the packaging and never exceed the
maximum storage life indicated.
• Use the fast freezing shelf to freeze home cooking (and any other food which needs to be frozen
quickly) more quickly because of the freezing shelf's greater freezing power.
Fast freezing shelves are the bottom drawers of the freezer compartment.
• While freezing food use the bottom drawer.
Some recommendations have been specified on pages 9, 10 and 11 for the placement and
storage of your food in the deep freeze compartment.
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild Boar
Fresshwater fishes (Salmon,
Carp, Trout, Siluroidea)
Lean fish; bass, turbot, flounder
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
Shellfish
Caviar
Snail
NOTE: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not cooked
after being thawed, it should never be frozen again.
Preparation
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In small pieces
In pieces
In packages without using spices
In pieces
Should be packaged even if it has
membrane
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as fillets
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.
Cleaned and in bags
In its package, aluminium or
plastic container
In salty water, aluminum or plastic
container
EN - 41
Maximum Storing time
(month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3