21
OPERATION
ENGLISH
Storing Frozen Food
Check a freezer guide or a reliable cookbook
for further information about preparing food for
freezing or food storage times.
Freezing
Your freezer will not quick-freeze a large
quantity of food. Do not put more unfrozen food
into the freezer than will freeze within 24 hours
(no more than 2 to 3 pounds of food per cubic
foot of freezer space). Leave enough space in
the freezer for air to circulate around packages.
Be careful to leave enough room at the front so
the door can close tightly.
Storage times will vary according to the quality
and type of food, the type of packaging or wrap
used (how airtight and moisture-proof) and
the storage temperature. Ice crystals inside a
sealed package are normal. This simply means
that moisture in the food and air inside the
package have condensed, creating ice crystals.
NOTE
•
Allow hot foods to cool at room temperature
for 30 minutes, and then package and freeze.
Cooling hot foods before freezing saves
energy.
Packaging
Successful freezing depends on correct
packaging. When you close and seal the
package, it must not allow air or moisture in or
out. If it does, you could have food odor and
taste transfer throughout the refrigerator and
could also dry out frozen food.
Packaging recommendations
•
Rigid plastic containers with tight-fitting lids
•
Straight-sided canning/freezing jars
•
Heavy-duty aluminum foil
•
Plastic-coated paper
•
Non-permeable plastic wraps
•
Specified freezer-grade self-sealing plastic
bags
Follow package or container instructions for
proper freezing methods.
Do not use
•
Bread wrappers
•
Non-polyethylene plastic containers
•
Containers without tight lids
•
Wax paper or wax-coated freezer wrap
•
Thin, semi-permeable wrap
