42
GUIDE TO STORAGE AND THAWING OF
FOOD
PREPARING FRESH FOOD FOR FREEZING
It is important to wrap food so that no water, moisture, or vapour may penetrate; this avoids the transfer
of odours and flavours throughout the refrigerator and allows better storage of frozen food. Use plastic
containers with tight fitting lids, aluminium trays, aluminium foil, cling film and waterproof plastic
wrappings.
Important:
• When shopping, leave frozen food purchases until last and transport the products in a thermally
insulated cool bag.
• Place the items in the freezer compartment as soon as you get home.
• Avoid, or reduce temperature variations to the minimum.
• Respect the best-before date on the package.
• Always observe the storage information on the package.
SEALING
When sealing food in bags, squeeze out the air first.
Place labels on the inside of clear freezer bags; use self-adhesive labels on the outside of opaque ones.
Fasten the top of the bag with a string.
DEFROSTING
Here are some helpful tips.
Raw vegetables: do not thaw, put straight into boiling water and cook as usual.
Meat (large cuts): thaw in the refrigerator compartment without unwrapping. Before cooking, leave at
room temperature for a couple of hours.
Meat (small cuts): thaw at room temperature or cook from frozen.
Fish: thaw in the refrigerator compartment without unwrapping or cook before fully thawed.
In the event of a power failure, the freezer compartment maintains the appropriate storage temperature
for approximately 12 hours; during this time, we suggest you leave the door of the compartment closed.
Do not refreeze partially thawed food.
Previously cooked food: reheat in the oven without removing it from its aluminium container.
Fruit: thaw in the refrigerator compartment
NOTE: Never place warm food in the freezer, instead allow it to cool at room temperature for 30
minutes, then wrap it and place in the freezer. Cooling hot foods before freezing saves energy and
prolongs the life of the appliance.
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