Thermador T36BT820NS Use and Care Manual - Page 13

"cool-fresh" drawer 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: ■ COLD: Meat, sausage and poultry ■ COLDER: Fish Freezer compartment , WARNING: Do not store explosive substances in the appliance. Risk of explosion! , 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. 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! 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. en-us Freezing fresh food 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. ■ 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. ■ 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, hardboiled eggs, yoghurt, soured milk, sour cream, crème fraîche and mayonnaise. Packing frozen food 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. Shelf life of frozen food 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 13