TORING FROZEN FOOD
The freezer section is designed for storing
commercially frozen food and for freezing food
NOTE: For further information about preparing food
for freezing or food storage times, check a freezer
guide or reliable cookbook.
Successful freezing depends on the correct packaging.
When you close and seal the package you must not
allow air or moisture in or out. If you do, you could
have food odor and taste transfer throughout the
refrigerator, and also dry out frozen food.
Rigid plastic containers with tight-fitting lids
Straight-sided canning/freezing jars
Heavy-duty aluminum foil
Non-permeable plastic wraps (made from
Specified freezer self-sealing plastic bags
Follow package or container instructions for proper
Do not use:
Non-polyethylene plastic containers
Containers without tight lids
Wax paper or wax-coated freezer wrap
Thin, semi-permeable wrap
Your freezer will not quick-freeze any large quantity of
food. Put no more unfrozen food into the freezer than
will freeze within 24 hours (about 2 to 3 lbs of food per
cubic foot [907-1,350 g per liter] of freezer space).
Leave enough space in the freezer for air to circulate
around packages. Also leave enough room at the front
so the door can close tightly.
Storage times vary according to the quality and
type of food, the type of packaging used (airtight
and moisture-proof), and the storage temperature.
Ice crystals inside a sealed package are normal.
It means that moisture in the food and air inside the
package have condensed, creating ice crystals.
Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling hot
foods before freezing saves energy.