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GUIDE TO FOOD STORAGE
The freezer
compartment,
marked
wrth the
m
symbol,
allows the storage
of frozen
food as well as the freezrng
of fresh or cooked
food.
It also allows the making
of Ice cubes
Freezing
The maximum
quantity
of food
which
can be
frozen
In a 24 hour period,
at an ambient
temperature
of 25°C. is 6 kg.
Set the "FREEZER" control
knob of the freezer
compartment
to its coldest setting.
Freezing of fresh food and automatic
ice
making
cannot
be carried out at the same time
Therefore
do not forget
to stop the automatic
ice maker by setting
the lever on OFF. See the
operating
instructions
In chapter
"Automatic
ice maker".
Do not store warm food in the freezer,
do not
refreeze
already thawed
food;
It is possible to
freeze It after cooking.
Wrap food in alum~nrum
foil or plastic film or place it into appropriate
containers.
Label the wrappings
and mark the
freezlng
date and the contents.
The freezer
compartment
maintains
the
adequate
storage
temperature
even during
a
power
failure,
for a perrod of approximately
12
hours. However,
during
this time, we suggest
you leave the freezer
door closed.
Preparing
fresh food for freezing
It
IS
Important
to wrap food so that no water,
moisture
or vapour
may pass through;
this
avoids the transfer
of odour
or flavour
throughout
the refrigerator
and allows
better
storage
of frozen
food.
We recommend
the use of plastic containers
with tight fitting
lids, alumrnrum
trays,
alumrntum
foil, plastic film, and, waterproof
plastic wrappings.
Sealing
When sealrng the food In bags, squeeze out the
arr (liquids need head space to allow for
expansion)
Fasten the top of the bag with a string.
Put the label Inside transparent
bags; use self-
adhesive
labels on the outside
of opaque
ones.
Freezing fruit
Select ripe, blemish-free
fruit.
Clean, peel, and
slice as needed.
Pack In rrgrd containers
or
other recommended
material.
Leave some head
space to allow
liquid to expand
during freezing.
Freezing vegetables
For best results freeze no more than 2 to 3
hours after picking.
Wash in cold vfater,
clean
and cut as needed.
Blanch. Pack in
recommended
containers
and freeze.
Do not freeze lettuce,
celery, carrot sticks,
potatoes,
or fresh tomatoes.
All
will
become
limp or mushy. Tomatoes
will
collaose
when
thawed.
Freezing meat
Thawed
meat
WIII
be as good as before
freezing.
Steaks or flat cuts should
be wrapped
individually
or in layers separated
by a double
sheet of freezer
wrap.
Freezing cooked food
Cook your food as you would
for the table:
Shorten
the cooking
time 10 to 15 minutes
to
allow for additional
cooking
during
reheating.
Do not season and remove
part of the cooking
liquid.
Remember
to add them when
reheating
Cool as rapidly as possrble and freeze at once.
Lrqurd or semi-liquid
dashes must be frozen
In
recommended
containers
leaving some head
space to allow for expansion.
Casseroles
and
other more solid food can be frozen
in oven
proof containers.
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