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S iHg f zeH feed
The freezer section is designed for storing commer-
cially frozen food and for freezing food at home.
NOTE: For further information about preparing food
for freezing or food storage times, check a freezer
guide or reliable cookbook.
Packaging
Successful freezing depends on the correct packaging.
When you close and seal the package you must not
allow air or moisture in or out. If you do, you could
have food odor and taste transfer throughout the
refrigerator, and 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 (made from saran film)
÷ Specified freezer 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
Freezing
Do not expect your freezer to quick=freeze any large
quantity of food. Put no more unfrozen food into the
freezer than will freeze within 24 hours (no more than
2 to 3 Ibs of food per cubic foot [907-1,350 g per liter]
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, (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 has condensed, creating ice
crystals.
English language continued on page 70
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