Fully Utilizing The Freezer Volume; Purchasing Frozen Food; When Loading Products; Freezing Fresh Food - Bosch B0 IB Series Instruction Manual

Fully utilizing the freezer volume

To place the maximum quantity of frozen food in the
freezer compartment:
Remove all fittings.
■
Store food directly on the shelves and on the floor
■
of the freezer compartment.

Purchasing frozen food

Ensure the packaging is not damaged.
■
Check there is a sell-by date.
■
The temperature in the supermarket freezer must
■
be 0 °F (-18 °C) or lower.
Do not interrupt the freezing chain. If possible,
■
transport frozen food in a cool bag and place in
the freezer compartment quickly.

When loading products

Freeze large quantities of food in the top
■
compartment.
This is where it will freeze especially quickly and
gently.
Distribute food in the compartments or frozen
■
food containers.
Do not bring food which is to be frozen into
■
contact with frozen food.
If required, restack frozen food in the frozen food
containers.
Important for unrestricted air circulation in the
■
appliance:
push in frozen food containers up to the limit
stop.
Freezer compartment en-us

Freezing fresh food

Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable
for freezing than food which is eaten raw.
Before freezing food, make preparations appropriate
to the food in order to retain the best possible
nutritional value, flavor and color:
Vegetables: wash, chop, blanch.
■
Fruit: wash, pit and perhaps peel, possibly add
■
sugar or ascorbic acid solution.
Information on how to do this can be found in
relevant literature.
Suitable for freezing
Baked goods
■
Fish and seafood
■
Meat
■
Poultry and game
■
Vegetables, fruit and herbs
■
Eggs without shells
■
Dairy products, e.g. cheese, butter and quark
■
Ready meals and leftovers, e.g. soups, stews,
■
cooked meat and fish, potato dishes, soufflés and
desserts
Not suitable for freezing
Types of vegetables which are usually eaten raw,
■
e.g. lettuce or radishes
Unpeeled or hard-boiled eggs
■
Grapes
■
Whole apples, pears and peaches
■
Yoghurt, soured milk, sour cream, creme fraiche
■
and mayonnaise
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