Whirlpool 3ED22DQ Gebruiks- en onderhoudshandleiding - Pagina 21

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Butter

or margarine

Keep opened butter in covered dish or closed

compartment.

When storing an extra supply,

wrap in freezer packaging and freeze.

Cheese

Store in the original wrapping until you are ready

to use it. Once opened, rewrap tightly in plastic

wrap or aluminum foil.

Leftovers

Cover leftovers with plastic wrap or aluminum foil.

Plastic containers with tight lids can also be used.

Meat

Most meat can be stored in original wrapping as

long as it is air and moisture proof. Rewrap if

necessary. See the following chart for storage

times.

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 about food storage times,

contact your local Cooperative

Extension Service

or check a freezer guide or 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 taste transfer throughout the

refrigerator and drying of frozen food.

Packaging

recommended

for use:

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 a

Saran film)

Follow package or container instructions for

proper freezing methods.

_-_-

._ _-..-._-----

.-.- -. ~.___.i

t If meat is to be stored longer than the times

given, follow the directions for freezing.

NOTE: Fresh fish and shellfish should be used

the same day as purchased.

Do not use:

Bread wrappers

* Non-polyethylene

plastic containers

= Containers without tight lids

Waxed paper

Waxed-coated

freezer wrap

0 Thin, semi-permeable

wrap

The use of these wrappings could cause food

odor, 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 than will freeze within 24 hours.

(No more than 0.9 to 1.4 kg [2 to 3 pounds] of

food per cubic foot of freezer space.) Leave

enough space for air to circulate around pack-

ages. 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 type of packaging or wrap used

(air and moisture proof) and the storage tempera-

ture (which should be -17.8% [O"F]).