The Freezer Compartment; Using The Freezer Compartment; Door Closed Indicator; Max. Freezing Capacity - Gaggenau RT 242 Mode D'emploi

The freezer compartment

Using the freezer compartment

▯
To store deep-frozen food.
▯
To make ice cubes.
▯
To freeze small quantities of 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!
The freezer compartment door engages audibly.

Door closed indicator

(not all models)
The "close" display indicates whether the freezer
compartment door has been closed properly:
▯
red display : the freezer compartment door is open
▯
white display: the freezer compartment door is
closed

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.
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Temperature in the supermarket freezer must be
-18 °C or lower.
▯
If possible, transport deep-frozen food in a cool
bag and place quickly in the freezer compartment.

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, hard-
boiled eggs, yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise.
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