Whirlpool 3XARG475WP2 Manual de uso y mantenimiento - Página 4

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USE OF THE FREEZER COMPARTMENT

(Fig. 8)

The freezer compartment

marked

, allow the storage

of frozen foods, as well as the freezing of fresh or cooked foods.

It also allows the production

of ice cubes.

Freezing

The maximum quantity of foods which can be frozen in a 24 h

period, at an ambient temperature

of 25°C is 6 kg.

Adjust the "FREEZER" control knob of the freezer companment on

"A".

Freezing is carried out in the seat of the ice cube bin (Fig. 1 B).

The position is the same with the automatic ice cube maker as

an option. In this case, do not forget to stop the automatic ice

cube maker positioning

the lever on OFF. See the operating

instructions

on chapter "Automatic

ice cube maker (option)".

Do not store warm foods in the freezen do not m-freeze already

thawn foods, but it is possible to refreeze them after cooking.

Wrap foods in aluminium or plastic sheetings or place them

into appropriate

containers.

Label the packs and mark on

them the freezing date and the contents.

The freezing compartment

maintains the adequate

storage

temperature

even during a power failure, for a max. period of

11 hours approx.

However, during this time, we suggest you

leave the freezer door closed.

Storing fresh food

For a successful freezing use a wrapping that is air, moisture

and water proof; this to avoid transfer of odour and taste

throughout the refrigerator and a better storage of frozen food.

We recommend

the use of plastic containers with tight fitting

lids, aluminium trays, aluminium foils, non permeable

plastic

wraps and plastic- coated paper.

Sealing

When sealing the food in bags, squeeze out the air (liquids

need a headspace

to allow for expansion). Twist the top and

fasten the tie securely.

Put the label inside transparent

bags; use self-adhesive

label

on outside of opaque ones.

Freezing

fruits

Select ripe, blemish-free fruii. Wash, peel, trim, pit and slice as

needed. Pack in rigid containers or other recommended material.

Leave a head space to allow liquids to expand during freezing.

Freezing

vegetables

For best results freeze no more than 2 to 3 hours after picking.

Wash in cold water, sort and cut into appropriate

sizes.

Blanch and pack in recommended

container and freeze.

Do not freeze lettuce, celery, carrot sticks, potatoes or fresh

tomatoes.

All will become

limp or mushy. Tomatoes

will

collapse when thawed.

Freezing

meats

The meat you thaw can only be as good as the meat you

freeze.

Flat cuts or patties should be wrapped individually or in layers

separated

by a double thickness of freezer wrap.

Freezing

cooked

food

Prepare cooked food as you would for the table: shorten the

cooking time 10 to 15 minutes to allow for additional cooking

during reheating. Omit seasonings and part of the liquid. Plan

to add them at reheating time.

Cool as rapidly as possible and freeze at once.

Liquid or semi-liquid

dishes may be frozen in recommended

containers

with a head-space.

Casseroles

and other more

solid foods may be frozen in the baking container.

Freezing

baked good (pastry and bread)

Wrap baked breads in recommended

material.

Thaw in wrapping.

Unbaked yeast breads can be frozen after

the first rising. Punch down, wrap and freeze.

Bake cookies as usual. Cool and freeze on trays, then pack in

recommended

freezer bags or cartons. Unbaked cookies may

be dropped,

molded or rolled and frozen on cookie

trays.

Store in bag or carton: bake without thawing.

Fruit pies are best frozen unbaked. Bake without thawing.

FOOD STORAGE CHART

Storage times will vary according to the quality of the food, the

type of packaging

or wrap used (moisture and vapour proof),

and the storage temperature

(which should be -18'C).

FOOD

STORAGE TIME

FRUITS

Fruit juice concentrate

Fruits (general)

Citrus fruit and juices

12 months

8 to 12 months

4 to 6 months

VEGETABLES

Commercially

frozen

Home frozen

8 months

8 to 12 months

MEAT

Sausages

Hamburgers

Beef, veal, lamb

4 weeks or less

1 month

2 to 3 months

Roasts

Beef

Veal and lamb

Pork

Fresh sausages

6 to 12 months

4 to 8 months

1 to 2 months

FISH

Cod, flounder, sole

6 months

Blue fish, salmon

2 to 3 months

Mackerel, perch

2 to 3 months

Breaded fish (purchased)

3 months

Clams, oysters, cooked fish, crab

3 to 4 months

Alaskan crab

10 months

Shrimp, uncooked

12 months

POULTRY

Chicken or turkey (whole or parts)

12 months

Duck

6 months

Giblets

2 to 3 months

Cooked poultry with gravy

6 months

Slices (no gravy)

1 month

STEWS

Meat, poultry and fish

DAIRY PRODUCTS

Butter

Margarine

2 to 3 months

6 to 9 months

12 months

Cheese

Camembert,

mozzarella, farmers

3 months

Creamed cottage (do not freeze)

Brie, emmenthal,

suisse, etc.

6 to 8 weeks

(Freezing can change texture of cheese)

Ice cream, fruit juices, milk

2 months

EGGS

Whole (mixed), white, yolks

12 months

(Add sugar or salt to yolks or whole mixed eggs)

BAKED GOODS

Yeast breads and rolls

Unbaked breads

Croissants

Cakes, unfrosted

Cakes, frosted

Fruit cakes

3 months

1 month

3 months

2 to 4 months

8 to 12 months

12 months