KITCHENAID 2005193 - Manuel (Page 18)

18
Storing frozen food
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Food Storage Guide
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.
NOTE: Allow hot foods to cool at room temperature
for 30 minutes, then package and freeze. Cooling hot
foods before freezing saves energy.