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CHAPTER -4: FOOD STORAGE
• When purchasing frozen food, make sure that it has been stored under appropriate conditions and that the
packaging is not damaged.
• Frozen food should be transported in appropriate containers and placed in the freezer as soon as possible.
• Do not purchase frozen food if the packaging shows signs of humidity and abnormal swelling. It is probable that
it has been stored at an unsuitable temperature and that the contents have deteriorated.
• The storage life of frozen food depends on the room temperature, the thermostat setting, how often the door is
opened, the type of food, and the length of time required to transport the product from the shop to your home.
Always follow the instructions printed on the packaging and never exceed the maximum storage life indicated.
• The maximum amount of fresh food (in kg) that can be frozen in 24 hours is indicated on the appliance label.
• For optimum appliance performance to reach maximum freezing capacity, set the refrigerator thermostat at 4
for 24 hours before placing fresh food into the freezer.
• After placing fresh food into the freezer, change the setting to 5 for 24 hours is generally sufficient. After 24
hours, you can reduce the setting if required.
• To use the maximum capacity of the freezer compartment, use the glass shelves for the upper and middle
section, and use the lower basket for the bottom section.
• Use the fast freezing shelf to freeze home cooking (and any other food which needs to be frozen quickly) more
quickly because of the freezing shelf's greater freezing power. Fast freezing shelf is the bottom drawer of the
freezer compartment.
NOTE: If you attempt to open the freezer door immediately after closing it, you will find that it will not open easily. This
is normal. Once equilibrium has been reached, the door will open easily.
Important note:
• Never refreeze thawed frozen food.
• The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar, assorted spices, ginger,
garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes and they assume a strong taste when
they are stored for a long period of time. Therefore, add small amounts of spices to food to be frozen, or the
desired spice should be added after the food has thawed.
• The storage time of food is dependent on the type of oil used. Suitable oils are margarine, calf fat, olive oil and
butter. Unsuitable oils are peanut oil and pig fat.
• Food in liquid form should be frozen in plastic cups and other food should be frozen in plastic folios or bags.
EN -11-
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