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Freezer compartment
Cool-fresh bin
The storage climate in the cool-fresh container offers
ideal conditions for the storage of fish, meat and
sausage.
Storage times at 32 °F (0 °C)
Storage times are dependent on the original quality.
Fresh fish, seafood:
Poultry, meat (cooked/fried):
Beef, pork, lamb, sausage (cold meat):
Smoked fish, broccoli:
Salad greens, fennel, apricots, plums:
Soft cheese, yoghurt, curd, buttermilk,
cauliflower:
Freezer compartment
W
F r e e z e r c o m p a r t m e n t
T he freezer compartment is suitable for:
storing frozen food
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making ice cubes
freezing food
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The temperature can be set to anywhere between
+5°F and –8°F (–15°C and –22°C).
The freezer compartment can be used to store perishable
foods long-term almost without any noticeable reduction
in quality, as the low temperatures considerably slow
down or stop deterioration. Appearance, flavor and all
valuable ingredients are largely retained.
Long-term storage of food should be at 0°F (–18°C) or
lower.
The time between putting fresh food in the freezer
compartment and it freezing solid depends on the
following factors:
temperature that has been set
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type of food
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amount of food in the freezer compartment
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quantity and type of storage
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20
Fully utilizing the freezer volume
To place the maximum quantity of frozen food in the
freezer compartment:
Remove all fittings.
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Store food directly on the shelves and on the floor of
the freezer compartment.
Purchasing frozen food
up to 3 days
Ensure the packaging is not damaged.
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up to 5 days
up to 7 days
Check there is a sell-by date.
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up to 14 days
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The temperature in the supermarket freezer must be
up to 21 days
0 °F (-18 °C) or lower.
up to 30 days
Do not interrupt the freezing chain. If possible,
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transport frozen food in a cool bag and place in the
freezer compartment quickly.
When loading products
Freeze large quantities of food in the top
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compartment.
This is where it will freeze especially quickly and
gently.
Distribute food in the compartments or frozen food
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containers.
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Do not bring food which is to be frozen into contact
with frozen food.
If required, restack frozen food in the frozen food
containers.
Important for unrestricted air circulation in the
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appliance:
push in frozen food containers up to the limit stop.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable for
freezing than food which is eaten raw.
Before freezing food, make preparations appropriate to
the food in order to retain the best possible nutritional
value, flavor and color:
Vegetables: wash, chop, blanch.
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Fruit: wash, pit and perhaps peel, possibly add sugar
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or ascorbic acid solution.
Information on how to do this can be found in relevant
literature.
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