GUIDE TO STORAGE AND
THAWING OF FOOD
PREPARING FRESH FOOD FOR FREEZING
Make sure to wrap food so that no water, moisture or condensate can enter; this will prevent odours or
aromas going from one part to another in the refrigerator, allowing better preservation of frozen foods.
Use plastic containers with tight fitting lids, aluminium trays, aluminium foil, cling film and waterproof
• When shopping, leave frozen food purchases until last and transport the products in a thermally
insulated cool bag.
• As soon as you get home, put them into the freezer immediately.
• Avoid or minimise temperature variations.
• Observe the expiry date on the packaging.
• Always observe the storage guidelines on the frozen food packages
When sealing food in bags, squeeze out the air first.
Put the label inside transparent bags; use self-adhesive labels for applying on the outside of opaque bags.
Fasten the top of the bag with a string.
Raw vegetables: place directly in boiling water without thawing and cook normally.
Meat (large cuts): thaw in the refrigerator compartment without removing the wrapping. Before cooking,
leave at room temperature for a couple of hours.
Meat (small cuts): thaw at room temperature or cook directly.
Fish: thaw in the refrigerator compartment without unwrapping or cook directly before completely
In case of a power failure, the freezer compartment will maintain an adequate storage temperature for
about 12 hours; during this period, it is advisable to keep the compartment door closed. Do not refreeze
partially thawed food.
Already cooked food: heat in the oven without removing it from the aluminium containers.
Fruit: thaw in the refrigerator compartment
NOTE: never put hot food in the freezer, but allow it to cool to room temperature for 30
minutes, then wrap it in the package and freeze it. Allow food to cool before freezing it permits
saving energy and extending the life of the appliance.