Bosch B11CB81SSS Instructions for Use - Page 11
Freezer compartment, Max. freezing capacity, Freezing and storing food, Freezing fresh food
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Freezer compartment Using the freezer compartment ■ To store deep-frozen food. ■ To make ice cubes. ■ To freeze food. 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: waste of energy due to high power consumption! Max. freezing capacity Information about the max. freezing capacity within 24 hours can be found on the rating plate (see diagram at chapter "Customer service"). Freezing and storing food Purchasing frozen food ■ Packaging must not be damaged. ■ Use by the "use by" date. ■ 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. When loading products ■ Preferably freeze large quantities of food in the top compartment, where food freezes particularly quickly and therefore also gently. ■ Place the food over the whole area of the compartments or the frozen food containers. Note: 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 frozen food container. Storing frozen food Insert frozen food container all the way to ensure unrestricted air circulation. If large quantities of food are to be stored in the freezer, all the frozen food containers (except the bottom one) can be taken out of the appliance and the food stacked directly on the freezer shelves. To remove a frozen food container, pull out all the way, lift at the front and remove. en-us Freezing fresh food Freeze only fresh and undamaged food. 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. Literature on freezing and blanching can be found in bookstores. Note: Keep food which is to be frozen away from food which is already frozen. ■ The following foods are suitable for freezing: Baked goods, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without shells, dairy products such as cheese and butter, ready meals and leftovers such as soups, stews, cooked meat and fish, potato dishes, soufflés and desserts. ■ The following foods are not suitable for freezing: Vegetables that 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. Packing frozen food To prevent food from losing its flavor 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. Shelf life of frozen food Storage duration 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 11
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