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Bosch KGN57VW20Nlu Donduruculu

 
en 
Freezing and storing 
food 
Purchasing deep-frozen 
food 
Packaging must not be damaged. 
Use by the "best-before" date. 
Temperature in the supermarket freezer 
-18 C or lower. 
If possible, transport deep-frozen food in 
an irsulated bag and place quicky in the 
freezer compartment. 
Storing food in the 
appliance 
Preferaby freeze large quantities Df food 
in the top compartments where freezing is 
particulæ quick and therefore a\so gentle. 
Place the food over the Whole area of the 
compartments or the freezer drawers. 
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 freezer drawers, 
Storing frozen food 
• To ensure good air circu!ation in the 
appliance, insert the freezer drawers all 
the way. 
. Note 
If lot of food is to be placed in the 
freezer compartment, an the freezer 
drawers can be taken out of the 
appliance and the food stacked 
directly on the freezer shelves. 
To remove a freezer d•awer, pull out 
all the way, lift at the front and remove. 
22 

Making ice cubes 
Fill the ice trey % fu\l of water and place in 
the bottom of the freezer compartment. 
the ice tray is stuck to the freezer 
comoaftrnent, loosen witn a biunt 
irripiernen,t cniy (spoon-handle), 
Vo loosen the ice cubes, twis: the ice tray 
slightly or hold briefly under flowing water. 
Freezing fresh food 
Freezing food yourself 
If you are freezing foad yourself, use anly 
fresh, undamaged food. 
The following foods are suitable for 
freezing: 
Mea and sausage products, poultry 
and game, fish, herbs, fruit, 
cakes and pastries, pizza, ready meals, 
leftovers, egg yok and egg-white. 
The following foods are not suitable 
for freezing: 
Eggs in shells, soured cream and 
mayonnaise, green salads, radishes 
and onions. 
Blanching vegetables and fruit 
To retain colour, flavour, aroma and 
vitamin C, vegetables and fruts should 
be b anched prior to freezing, 
Blanohing is the brief immersion of 
vegetables and fruit in boiiing water. 
Literature on freezing and blanching 
is avai\able in bookshops