Bosch KGN57VL20 Réfrigérateur-congélateur combiné Confort - Manuel (Page 10)

en
Freezing and storing
food
Purchasing frozen food
Packaging must not be damaged.
Use by the “use by” date.
Temperature in the supermarket freezer
-18 °C or lower.
If possible, transport deep-frozen food in
an insulated bag and place quickly in the
freezer compartment.
Store food in the appliance
Preferably freeze large quantities of food
in the top compartments where freezing is
particular quick and therefore also gentle.
Place the food over the whole area of the
compartments or the freezer drawers.
Food which is already frozen must not
come into contact with the food which is
to be frozen. If required, move the frozen
food to the freezer drawers.
storing frozen food
• To ensure good air circulation in the
appliance, insert the freezer drawers all
the way. •
• Note:
If a lot of food is to be placed in the
freezer compartment, all the freezer
drawers can be taken out of the
appliance and the food stacked directly
on the freezer shelves. To remove a
freezer drawer, pull out all the way, lift at
the front and remove.
Making ice cubes
Fill the ice tray % full of water and place in
the bottom of the freezer compartment.
If the ice tray is stuck to the freezer
compartment, loosen with a blunt
implement only (spoon-handle).
To loosen the ice cubes, twist the ice tray
slightly or hold briefly under flowing water.
Freezing fresh food
Freezing food yourself
If you are freezing food yourself, use only
fresh, undamaged food.
The following foods are suitable for
freezing:
Meat and sausage products, poultry and
game, fish, vegetables, herbs, fruit, cakes
and pastries, pizza, ready meals,
leftovers, egg yolk and egg-white.
The following foods are not suitable
for freezing:
Eggs in shells, soured cream and
mayonnaise, green salads, radishes and
onions.
Blanching vegetables and fruit
To retain colour, flavour, aroma and
vitamin C, vegetables and fruits should
be blanched prior to freezing.
Blanching is the brief immersion of
vegetables and fruit in boiling water.
Literature on freezing and blanching is
available in bookshops.
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