Storing Frozen Food - LG LRFDS3006 Serie Manuel Du Propriétaire

Food How to Store
Butter or Keep opened butter in covered dish
Margarine or closed compartment. When
storing an extra supply, wrap in
freezer packaging and freeze.
Cheese Store in original wrapping until
used. Once opened, rewrap tightly
in plastic wrap or aluminum foil.
Milk Wipe milk cartons. For coldest milk,
place containers on an interior
shelf.
Eggs Store in original carton on interior
shelf, not on door shelf.
Fruit Do not wash or hull fruit until it is
ready to be used. Sort and keep
fruit in original container in a
crisper, or store in completely
closed paper bag on refrigerator
shelf.
Leafy Remove store wrapping, trim or
Vegetables tear off bruised and discolored
areas, wash in cold water, and
drain. Place in plastic bag or plastic
container and store in crisper.
Vegetables Place in plastic bags or plastic
with skins container and store in crisper.
(carrots,
peppers)
Fish Freeze fresh fish and shellfish if
they are not being eaten the same
day purchased. Eating fresh fish
and shellfish the same day
purchased is recommended.
Leftovers Cover leftovers with plastic wrap or
aluminum foil, or store in plastic
containers with tight lids.

Storing Frozen Food

Check a freezer guide or a reliable cookbook for
further information about preparing food for
freezing or food storage times.
Freezing
Your freezer will not quick-freeze a large quantity
of food. Do not put more unfrozen food into the
freezer than will freeze within 24 hours (no more
than 2 to 3 pounds of food per cubic foot of freezer
space). Leave enough space in the freezer 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
and type of food, the type of packaging or wrap
used (how airtight and moisture-proof) and the
storage temperature. Ice crystals inside a sealed
package are normal. This simply 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, and then package and freeze.
Cooling hot foods before freezing saves energy.
Packaging
Successful freezing depends on correct packaging.
When you close and seal the package, it must not
allow air or moisture in or out. If it does, you could
have food odor and taste transfer throughout the
refrigerator and could 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
• Specified freezer-grade 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
NOTE
• If you are leaving home for a short period, like a
short vacation, the refrigerator should be left on.
Refrigerated foods that are able to be frozen will
stay preserved longer if stored in the freezer.
• If you are leaving the refrigerator turned off for
an extended period, remove all food and unplug
the power cord. Clean the interior, and leave the
door open to prevent fungi from growing in the
refrigerator.
• Do not store food with high moisture content
towards the top of the refrigerator. The moisture
could come in direct contact with the cold air and
freeze.
• Wash food before storing it in the refrigerator.
Vegetables should be washed, and food
OPERATION 33