Defrosting Frozen Food, Ice Making | Summit ALB-653B, ALB-651

Commercially Frozen Foods

The storage time and the recommended temperature for storing commercially frozen foods are indicated on the packaging. For storing and using consider the manufacturer’s instructions. When shopping for foods, be careful to choose only adequately packed foods provided with complete data and stored in freezers where the temperature is not higher than -18°C. Do not buy packages of food covered with frost layer. This indicates that the package was thawed before at least once. Be careful that packages don’t start to thaw; as the temperature rises it reduces the quality of foods.

Storage time (in months)

Food

Vegetable

Fruit

Bread, Pastries

Milk

Ready-Made Meals

Beef

Veal

Pork

Poultry

Game

Minced Meat

Smoked Sausages

Lean Fish

Fat Fish

Offal

Defrosting Frozen Food

Partially thawed or defrosted foods should be used as soon as possible. Cold air preserves the food and does not does not destroy the microorganisms which rapidly activate after defrosting.

Partial defrosting reduces the nutritional value of foods, especially of fruits, vegetables and ready-made meals.

Ice Making

The recommended thermostat setting for ice making is positioned between 3 and

5.Fill the ice cube tray (two thirds of it) with cold water or with any liquid suitable for freezing and insert the tray into the low temperature compartment. Dry the bottom of the tray so that it doesn’t stick to the bottom of the low temperature compartment. The best method to get the ice cubes out of the tray is to hold the tray under cold tap water for a second and turn it around and slightly bend it.

Instructions for Use