Fisher and Paykel RF201ADUSX5 User Guide - Page 41

Storing food in your freezer

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Storing food in your freezer 39 US CA The use of temperatures of -0.4°F (-18°C) or colder to store food means that the food can be kept for longer periods than when refrigeration temperatures are used. This is because the growth of bacteria, moulds and yeasts are stopped, and chemical and physical reactions are severely restricted at such low temperatures. Frozen food care For best results: ■■ Choose only high quality foods that freeze well. ■■ Store at -0.4°F (-18°C) or colder. Take care to maintain this low storage temperature, eg try to avoid opening the freezer door unnecessarily. If your ice cream is soft you are running your freezer too warm. ■■ Leave space at the top of containers, glass jars or plastic bags containing liquids or semi-solid foods. These expand as they freeze. Usually 1 to 2" (20 - 50 mm) head space is recommended. Seal. Ideally, remove all the air from the package after food is frozen. ■■ Packages or containers of solid foods should have the air removed from them and be sealed tightly before freezing. ■■ Use the FAST FREEZE function when freezing fresh food. This helps to speed up the freezing process, giving optimum freezing results. It is recommended that the function is activated approximately 2 hours before required. For more information refer to page 23. ■■ Freeze immediately or as quickly as possible. Freeze only small quantities of food at any one time. For best results we recommend that only 2.2 pound (1 kg) of food be frozen per 6.6 gal (25 L) or 0.88 cubic feet of freezer storage volume at any one time. (About 6.6 pound (3 kg) in small freezers and 8.8 pound (4 kg) in larger freezers). For faster freezing in ActiveSmart™ models, we recommend that fresh food is placed at the top of the freezer compartment close to the air vent. ■■ Thaw foods preferably in a refrigerator, or using a microwave oven or multifunction oven. ■■ Keep a constant turnover of food. Use older items of food first and do not exceed recommended storage times. ■■ Use good quality freezer proof packaging to maintain food quality. ■■ If food is only covered in plastic film place inside a freezer-proof plastic bag. Recommended freezer storage times These times should not be exceeded. Months 1 2 3 4 6 12 Type of food stored Bacon, casseroles, milk Bread, ice cream, sausages, pies - (meat and fruit), prepared shellfish, oily fish Non-oily fish, shellfish, pizza, scones and muffins Ham, cakes, biscuits, beef and lamb chops, poultry pieces Butter, vegetables (blanched), eggs whole and yolks, cooked crayfish, minced meat (raw), pork (raw) Fruit (dry or in syrup), egg whites, beef (raw), whole chicken, lamb (raw), fruit cakes

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39
Storing food in your freezer
The use of temperatures of -0.4°F (-18°C) or colder to store food means that the food can be kept
for longer periods than when refrigeration temperatures are used. This is because the growth
of bacteria, moulds and yeasts are stopped, and chemical and physical reactions are severely
restricted at such low temperatures.
Frozen food care
For best results:
■
±
Choose only high quality foods that freeze well.
■
±
Store at -0.4°F (-18°C) or colder. Take care to maintain this low storage temperature, eg try to
avoid opening the freezer door unnecessarily. If your ice cream is soft you are running your
freezer too warm.
■
±
Leave space at the top of containers, glass jars or plastic bags containing liquids or semi-solid
foods. These expand as they freeze. Usually 1 to 2” (20 – 50 mm) head space is recommended.
Seal. Ideally, remove all the air from the package after food is frozen.
■
±
Packages or containers of solid foods should have the air removed from them and be sealed
tightly before freezing.
■
±
Use the FAST FREEZE function when freezing fresh food. This helps to speed up the freezing
process, giving optimum freezing results. It is recommended that the function is activated
approximately 2 hours before required. For more information refer to page 23.
■
±
Freeze immediately or as quickly as possible. Freeze only small quantities of food at any
one time. For best results we recommend that only 2.2 pound (1 kg) of food be frozen per
6.6 gal (25 L) or 0.88 cubic feet of freezer storage volume at any one time. (About 6.6 pound
(3 kg) in small freezers and 8.8 pound (4 kg) in larger freezers). For faster freezing in
ActiveSmart
™
models, we recommend that fresh food is placed at the top of the freezer compartment close to
the air vent.
■
±
Thaw foods preferably in a refrigerator, or using a microwave oven or multifunction oven.
■
±
Keep a constant turnover of food. Use older items of food first and do not exceed recommended
storage times.
■
±
Use good quality freezer proof packaging to maintain food quality.
■
±
If food is only covered in plastic film place inside a freezer-proof plastic bag.
Recommended freezer storage times
These times should not be exceeded.
Months
Type of food stored
1
Bacon, casseroles, milk
2
Bread, ice cream, sausages, pies – (meat and fruit), prepared shellfish, oily fish
3
Non-oily fish, shellfish, pizza, scones and muffins
4
Ham, cakes, biscuits, beef and lamb chops, poultry pieces
6
Butter, vegetables (blanched), eggs whole and yolks, cooked crayfish,
minced meat (raw), pork (raw)
12
Fruit (dry or in syrup), egg whites, beef (raw), whole chicken, lamb (raw), fruit cakes
US
CA