Bosch B30BB830SS 操作指南

The “cool-fresh” drawer has a temperature of almost 

32 °F.  Ideal for storing fish, meat, sausage, cheese 

and milk.
The temperature in the “cool-fresh” drawer can be 

reduced slightly with the slide control.
We recommend the following controller position:

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COLD: Meat, sausage and poultry

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COLDER: Fish

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WARNING: 
Do not store explosive substances in 

the appliance. 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.

■

To store deep-frozen food.

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To make ice cubes.

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To freeze food.

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: waste of energy due to high power 

consumption!

■

Packaging must not be damaged.

■

Use by the “use by” date.

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Temperature in the supermarket freezer must be 

0 °F or lower.

■

If possible, transport deep-frozen food in 

an insulated bag and place quickly in the freezer 

compartment.

Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour and 

colour, vegetables should be blanched before freezing. 

Aubergines, peppers, zucchini and asparagus do not 

require blanching.
Literature on freezing and blanching can be found 

in bookshops.
Note:

Keep food which is to be frozen away from food which 

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, 

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, which are usually consumed 

raw, such as lettuce or radishes, eggs in shells, 

grapes, whole apples, pears and peaches, hard-

boiled eggs, yoghurt, soured milk, sour cream, 

crème fraîche and mayonnaise.

To prevent food from losing its flavour or drying out, 

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.
Suitable packaging:

Cling wrap, tubular film made of polyethylene, 

aluminum foil, freezer containers. 

These products are available from specialist outlets.
Unsuitable packaging:

Wrapping paper, greaseproof paper, cellophane, bin 

liners and used shopping bags.
Items suitable for sealing packaged food:

Rubber bands, plastic clips, string, cold-resistant 

adhesive tape, etc.
Bags and tubular film made of polyethylene can 

be sealed with a film heat sealer.

Depends on the type of food.
At a temperature of 0 °F:

■

Fish, sausage, ready meals and cakes and pastries:

up to 6 months

■

Cheese, poultry and meat:

up to 8 months

■

Vegetables and fruit:

up to 12 months