Freezer Compartment; Fully Utilizing The Freezer Volume; Purchasing Frozen Food; When Loading Products - Gaggenau RF411704 Instrucciones De Uso

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Freezer compartment

Freezer compartment
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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
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freezing food
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The temperature can be set from -11 °F (-24 °C)... +7 °F
(-14 °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.
The time between putting fresh food in the freezer
compartment and it freezing solid depends on the
following factors:
temperature 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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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
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the freezer compartment.

Purchasing frozen food

Ensure the packaging is not damaged.
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Check there is a sell-by date.
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The temperature in the supermarket freezer must be
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0 °F (-18 °C) or lower.
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
▯
compartment.
This is where it will freeze especially quickly and
gently.
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Distribute food in the compartments or frozen food
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containers.
Do not bring food which is to be frozen into contact
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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.
▯
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.
Suitable for freezing
Baked goods
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Fish and seafood
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Meat
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Poultry and game
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Vegetables, fruit and herbs
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Eggs without shells
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Dairy products, e.g. cheese, butter and quark
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Ready meals and leftovers, e.g. soups, stews, cooked
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meat and fish, potato dishes, soufflés and desserts
Not suitable for freezing
Types of vegetables which are usually eaten raw, e.g.
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lettuce or radishes
Unpeeled or hard-boiled eggs
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Grapes
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Whole apples, pears and peaches
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Yoghurt, soured milk, sour cream, creme fraiche and
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mayonnaise