Bosch KGN57VL20 Réfrigérateur-congélateur combiné Confor User Manual download pdf (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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