KITCHENAID 2006136 - Manuel (Page 20)

20
The freezer section is designed for storing
commercially frozen food and for freezing food
at home.
NOTE: For further information about preparing food
for freezing or food storage times, check a freezer
guide or reliable cookbook.
Packaging
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.
Packaging recommendations:
• Rigid plastic containers with tight-fitting lids
• Straight-sided canning/freezing jars
• Heavy-duty aluminum foil
• Plastic-coated paper
• Non-permeable plastic wraps (made from
saran film)
• Specified freezer self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Do not use:
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
Freezing
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.
Storing frozen food
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling hot
foods before freezing saves energy.