Common Freezer Problems - Whirlpool EH050FXVN00 Manual

Common Freezer Problems
Food freezes too slowly
Too Much Food Added at Once
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Do not load freezer with too much food at one
time. Too much warm food overloads the freezer,
slows the rate of freezing and lowers food quality.
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During a 24-hour period, you can freeze about
3 pounds of food per cu. ft. of freezer space.
(See "Loss of quality" problem for more specific
suggestions.)
Foods removed from freezer need to
be refrozen
Food Taken Out and Not Used
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Do not refreeze any packages that have thawed
completely.
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Cook thawed food immediately, package prop-
erly and refreeze. Do not cook completely
thawed fish and shellfish. Throw it away.
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You can safely refreeze most food that has
thawed if it still contains ice crystals. There may
be some loss of food quality. (See "Loss of qual-
ity" problem for more specific suggestions.) Do
not refreeze partially thawed fish or shellfish.
Freezer burn
(Food dries out and toughens, becomes
gray or white, and may lose flavor.)
Improper Packaging Method or Material
Use moisture-vapor-proof packaging material or
containers, such as heavy-duty foil, non-permea-
ble plastic wrap, polyethylene-coated freezer wrap
or freezer bags.
Punctures in Wrap
Good packaging is airtight and nonporous, with no
holes or openings.
Frost build-up in freezer
(Reduces space and may raise storage
temperature.)
Freezer Needs Defrosting
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Between regular defrost periods, scrape off
thin layers of frost as they form, using a plastic
scraper.
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Defrost completely when frost build-up is about
l/4 inch (6 mm) thick.
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Never use an ice pick or other sharp tools to
remove frost.
Frost/ice crystals in food packages
Too Much Air Left in Packages (Air space in
packages lets moisture evaporate from food,
then condense as ice crystals.)
Remove as much air as possible from freezer
bags, rigid plastic containers and wrapped pack-
ages before sealing and putting into the freezer.
Loss of quality
Food Not Highest Quality When Frozen
Use only high quality food for freezing. Freezing
does not improve food quality.
Food Frozen Too Slowly
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Put food to be frozen in a single layer in coldest
part of the freezer. This provides good air circula-
tion and helps speed freezing.
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Add no more unfrozen food to the freezer than
can be frozen in 24 hours - up to 2 or 3 pounds
of food per cu. ft. of freezer space.
Partial Thawing and Refreezing
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Do not add large amounts of warm food to the
freezer at one time.
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Keep warm, unfrozen food packages separate
from frozen to prevent partial thawing.
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