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36 OPERATION
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
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