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ENGLISH
19
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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