Whirlpool 2201959 - Manual (Page 22)

S
TORING FROZEN FOOD
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.
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