food
Freezing
Do not expect your freezer to quick-freeze any large quantity of food. Put no more unfrozen food into the freezer than will freeze within 24 hours (no more than 32 to 48 grams of food per liter [2 to 3 Ibs. per cubic foot] of freezer space). Leave enough space for air to circulate around packages. Be careful to leave enough room at the front so the door can close tightly. Storage times will vary according to the quality of the food, the type of packaging or wrap used (airtight and moisture-proof) and the storage temperature, which should be -17.8% (0°F).
The freezer section is designed for storage of 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
The secret of successful freezing is in the packaging. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food. Packaging recommended for use: l Rigid plastic containers with tight-fitting lids l Straight-sided canning/freezing jars l Heavy-duty aluminum foil l Plastic-coated paper l Non-permeable plastic wraps (made from a Saran film) Follow package or container instructions for proper freezing methods. Do not use: l Bread wrappers l Non-polyethylene plastic containers l Containers without tight lids l Waxed paper l Waxed-coated freezer wrap l Thin, semi-permeable wrap The use of these wrappings could cause food odor, taste transfer and drying of frozen food.
