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Storing Food in Your Freezer
The use of temperatures of 0°F (18°C) or colder to store food means that the food can be kept
for longer periods than when refrigeratior_ temperatures are used. This is because the growth
of bacteria, moulds and yeasts are stopped, and chemical and physical reactions are severely
restricted at very low temperatures.
Frozen Food Care
For best results:
Choose only high quality f:oods that freeze well.
"]tore at 0°F (-d8'C) or colder. Take care to maintain this low storage
temperature e.g.try to avoid opening the freezer door unnecessarily.
if your ice cream is soft you are running your freezer too warm. ;
Leave space at the top of containers, glassjars or plastic bags
containing liquids or semi-solid foods. These expand asthey freeze. Usually 1"(2 _3cm)head
space is recommended. Seal.Ideally, remove all the air from the package after food is frozen.
Packagesor cor/tainers of sdid foods should have the air removed from them and be sealed
Freezeimmediately and asquickly as possible. Freeze only small quantities of food at any one time.
For best results we recommend that only 2.21b(1kg) of food be frozen per 09 cu. fi (25 L) freezer
capacity. (About 7 Ib (3 kg) in small freezers and 9 Ib (4kg) in larger freezers).For faster freezing, we
recommend that fresh food is placed at the top of the freezer co/npartment close to the air vet/t.
Do not pile frozen food around the f_n cover, it can prevent adequate air circulation.
Thaw foods preferably in a refrigerator, or using a microwave oven or multifunction oven.
Keep a constant turnover of food. Use older items of food first. Do not exceed recommended
storage times.
Usegood quality freezer proof pac:kaging to maintain food quality.
if food is only covered it/plastic film place inside a freezer-proof plastic: bag.
Recommended Freezer Storage Times
These times should not be exceeded.
J[i_ (_j I Ba_on, _asseroles,milk
2 Bread,ice-cream, sausages,pies (meat and fruit),
,o_ _ prepared shellfish, oily fish
3 Non oily fish, shellfish, pizza, scones and muffins
4 Ham, cakes, biscuits, beef, chops and lamb
G Poultry pieces, bu'_ter,vegetables (blanched), eggs
whole and yolks, cooked crayfish, minced meat (raw),
12
Fruit (dry or in syrup), egg whites, beef (raw), whole
chicken, lamb (raw), fruit cakes
19
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