Operating instructions/Installation instructions

Freezing and storing food
91
Before placing food in the ap-
pliance
 When freezing more than 2kg of
fresh food, switch on the SuperFreeze
function some time before placing the
food in the freezer (see “Super-
Freeze”).
This helps create a cold reserve in food
which is already stored in the freezer.
Placing food in the freezer
Food to be frozen can be placed any-
where in the freezer zone. Preferably
freeze food in the upper freezer basket,
as this is the best location for quick and
gentle freezing.
 Place the food flat in the bottom of
the basket so that it freezes through
to the core as quickly as possible.
 Make sure that the packaging and
containers are dry to prevent them
sticking together when frozen.
 Slide the freezer baskets in as far as
they will go.
 Please follow the guidelines in the ta-
ble below regarding recommended
weights for the baskets:
Upper
freezer
basket
Lower
freezer
basket
F2412Vi 12kg 12kg
F28x2Vi 28kg 28kg
F29x2Vi 36kg 36kg
Unfrozen food should not touch
frozen food as this will cause the
frozen food to begin to thaw.
Storage time for frozen food
The storage life of food is very variable,
even at a constant temperature of
-18°C. Decomposition processes also
take place in frozen food, albeit at a
very reduced speed. For example, fat
can become rancid from contact with
oxygen in the air. This is why lean meat
can be stored approx. twice as long as
fatty meat.
The storage times quoted are guide val-
ues for the storage life of different food
groups in the freezer zone.
Food group Storage
time
(Months)
Ice cream 2to6
Bread, baked goods 2to6
Cheese 2to4
Fish, oily 1to2
Fish, lean 1to5
Sausage, ham 1to3
Game, pork 1to12
Poultry, beef 2to10
Vegetables, fruit 6to18
Herbs 6to10
For standard freezing results, follow the
advice on packaging.
By keeping the freezer zone at a con-
stant temperature of -18°C and taking
appropriate hygiene measures you can
maximise the storage life of your food
and avoid food waste.