Daily Use
17
y
prepare food in small portions to enable it to be rapidly and completely frozen and
to make it possible subsequently to thaw only the quantity required;
y
wrap up the food in aluminium foil or polythene and make sura that the packages
are airtight;
y
do not allow fresh, unfrozen food to touch food which is already frozen, thus
avoiding a rise in temperature of the latter;
y
lean foods store better and longer than fatty ones; salt reduces the storage life of
food;
y
water ices, if consumed immediately after removal from the freezer compartment,
can possibly cause the skin to be freeze burnt;
y
it is advisable to show the freezing in date on each individual pack to enable you
removal from the freezer compartment, can possibly cause the skin to be freeze
burnt;
y
it is advisable to show the freezing in date on each individual pack to enable you to
keep tab of the storage time.
Hints for storage of frozen food
To obtain the best performance from this appliance, you should:
y
make sure that the commercially frozen foodstuffs were adequately stored by the
retailer;
y
be sure that frozen foodstuffs are transferred from the food store to the freezer in
the shortest possible time;
y
not open the door frequently or leave it open longer than absolutely necessary.
y
Once defrosted, food deteriorates rapidly and cannot be refrozen.
y
Do not exceed the storage period indicated by the food manufacture.
Position different food in different compartments according to be below table.
Refrigerator
compartments
Type of food
Freezer drawer(s)/shelf
y
Foods for long-term storage.
y
Bottom drawer/shelf for raw meat, poultry, fish.
y
Middle drawer/shelf for frozen vegetables, chips.
y
Top drawer/shelf for ice cream, frozen fruit, frozen
baked goods.
