Gaggenau RF411701 使用とお手入れ
13
Freezer Compartment
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WARNING:
Do not store explosive substances in the appliance.
Risk of explosion!
Risk of explosion!
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CAUTION:
Do not refreeze thawing or thawed food. Before
freezing the food, first boil or fry it. Never keep frozen
food longer than the maximum storage duration.
freezing the food, first boil or fry it. Never keep frozen
food longer than the maximum storage duration.
Using the Freezer Compartment
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To store deep-frozen food.
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To freeze food.
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To make ice cubes.
Note:
Ensure that the Freezer Compartment door has been
closed properly. If the door is open, the frozen food
will thaw. The Freezer Compartment will become
covered in thick ice. Also, energy is wasted due to
high power consumption!
closed properly. If the door is open, the frozen food
will thaw. The Freezer Compartment will become
covered in thick ice. Also, energy is wasted due to
high power consumption!
Freezing and Storing Food
Purchasing Frozen Food
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Packaging must not be damaged.
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Use by the “expiration” date.
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Temperature in the supermarket freezer must be
0 °F (-18 °C) or lower.
0 °F (-18 °C) or lower.
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If possible, transport deep-frozen food in
an insulated bag and place immediately
in the Freezer Compartment.
an insulated bag and place immediately
in the Freezer Compartment.
Freezing Fresh Food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavor and
color, vegetables should be blanched before freezing.
Eggplants, peppers, zucchini and asparagus do not
require blanching.
color, vegetables should be blanched before freezing.
Eggplants, peppers, zucchini and asparagus do not
require blanching.
Literature on freezing and blanching can be found
in bookshops.
in bookshops.
Note:
Keep food that is to be frozen away from food that
is already frozen.
is already frozen.
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The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat,
game, poultry, vegetables, fruit, herbs, eggs
without shells, dairy products such as cheese,
butter and quark, and ready meals and leftovers
such as soups, stews, cooked meat and fish,
potato dishes, soufflés and desserts.
Cakes and pastries, fish and seafood, meat,
game, poultry, vegetables, fruit, herbs, eggs
without shells, dairy products such as cheese,
butter and quark, and ready meals and leftovers
such as soups, stews, cooked meat and fish,
potato dishes, soufflés and desserts.
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The following foods are not suitable for freezing:
Types of vegetables that are usually consumed
raw such as lettuce or radishes, eggs in shells,
grapes, whole apples, pears and peaches, hard-
boiled eggs, yogurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Types of vegetables that are usually consumed
raw such as lettuce or radishes, eggs in shells,
grapes, whole apples, pears and peaches, hard-
boiled eggs, yogurt, soured milk, sour cream,
crème fraîche and mayonnaise.
Packing Frozen Food
To prevent food from losing its flavor or drying out,
place in airtight containers.
place in airtight containers.
1.
Place food in packaging.
2.
Remove air.
3.
Seal the wrapping.
4.
Label packaging with contents and date
of freezing.
of freezing.
Suitable Packaging:
Cling wrap, tubular film made of polyethylene,
aluminum foil, freezer containers.
These products are available from specialist outlets.
aluminum foil, freezer containers.
These products are available from specialist outlets.
Unsuitable Packaging:
Wrapping paper, greaseproof paper, cellophane, bin
liners and used shopping bags.
liners and used shopping bags.
Items Suitable for Sealing Packaged Food:
Rubber bands, plastic clips, string, cold-resistant
adhesive tape, etc.
adhesive tape, etc.
Bags and tubular film made of polyethylene can
be sealed with a film heat sealer.
be sealed with a film heat sealer.