Avanti 1352 YWT - Manual (Page 9)

Storing frozen food
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 limes, contact
your local Cooperative Extension Service or check a freezer guide or a 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 transfer throughout the refrigerator and drying of frozen food.
Recommended packaging for freezing:
* Rigid polyethylene (plastic) containers with tight-fitting lids
• Straight-sided canning/freezing jars.
• Heavy-duty aluminum foil
' Plastic-Coated paper
* Non-permeable plastic wraps (made from a saran film)
Follow package or container instructions for proper freezing methods.
Do not use:
' Bread wrappers
* Non-polyethyiene plastic containers
* Containers without tight lids
* Waxed-coated freezer wrap
' Thin, semi-permeable wrap
The use of this wrapping could cause food ocfor, taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-freeze any large quantity of food. Put no more unfrozen
food into the freezer fi^an will freeze within 24 hours.. (No more than 2 to 3 pounds of food 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 t^e of packaging or wrap used
{air and moisture proof) and the storage temperature (which should be O' F [-17.8* C])