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Freezing Purchased Frozen Foods
Keep them in their original containers. Such foods include TV dinners, fish, bulk
vegetables, pies, cakes, pastries, berries, etc.
Freezing Meat, Fish and Poultry
Wrap well in freezer-weight foil, forming it carefully to the shape of the meat. This
expels as much air as possible. Fold and crimp the ends of the package to provide a
good, lasting seal.
Never Re-Use Thawed, Uncooked Meat
Meat may be frozen successfully only one time when raw, and only one time after
cooking.
Freezing Home-Cooked Foods
Keep these in containers made of wax-coated cardboard, aluminum foil or plastic.
Foods cooked in Pyrex Ware or Corning Ware can be stored right in those dishes with
tight-fitting covers.
Freezing Fresh Foods and Vegetables
1. Select only high quality fresh produce. The condition before freezing will determine
its quality when served.
2. Prepare foods quickly and carefully. Avoid excessive handling.
3. Pack the food in odourless, moisture-proof containers to prevent it from drying out
and absorbing other odours.
4. Freeze immediately after packing. Thawed foods should be used as quickly as
possible.
Freezer Section
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Most fruits and vegetables - 8 to 12 months
Lean fish - 6 to 8 months
Fatty fish, breads and rolls, soups, stews, casseroles - 2 to 3 months
Cakes, pies, sandwiches, leftovers (cooked) - 1 month
Ice cream (original carton) - 1 month maximum
Food Storage Guide
Operating Instr
uctions
Installation Instr
uctions
Tr
oubleshooting T
ips
Safety Infor
mation
Customer Ser
vice