Storing Food In Your Freezer - Fisher & Paykel E522BLE2 Installation Instructions Manual

Storing food in your freezer

US
18
CA
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 refrigeration 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 foods that freeze well.
■ ■
Store at 0°F (-18°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, glass jars or plastic bags
■ ■
containing liquids or semi-solid foods. These expand as they freeze. Usually 1" (2 – 5cm) head
space is recommended. Seal. Ideally, remove all the air from the package after food is frozen.
Packages or containers of solid foods should have the air removed from them and be sealed
■ ■
tightly before freezing.
Freeze immediately and as quickly as possible. Freeze only small quantities of food at any one
■ ■
time. For best results we recommend that only 2.2lb (1kg) of food be frozen per 0.9 cu. ft (25 L)
freezer capacity. (About 7 lb (3 kg) in small freezers and 9 lb (4kg) in larger freezers). For faster
freezing, we recommend that fresh food is placed at the top of the freezer compartment close to
the air vent.
Do not pile frozen food around the fan 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.
Use good quality freezer proof packaging to maintain food quality.
■ ■
If food is only covered in plastic film place inside a freezer-proof plastic bag.
■ ■
Recommended freezer storage times
These times should not be exceeded.
1 Bacon, casseroles, milk
2 Bread, ice-cream, sausages, pies – (meat and fruit),
prepared shellfish, oily fish
3 Non oily fish, shellfish, pizza, scones and muffins
4 Ham, cakes, biscuits, beef, chops and lamb
6 Poultry pieces, butter, vegetables (blanched), eggs whole
and yolks, cooked crayfish, minced meat (raw), pork (raw)
12 Fruit (dry or in syrup), egg whites, beef (raw), whole
chicken, lamb (raw), fruit cakes