Operation
WHAT TO KNOW ABOUT FROZEN FOODS
(1)METHODS OF SELECTING AND USING
There are approximately 3,000 varieties of frozen food on the market at the present time.
• TIPS FOR SELECTION
1. Select items preserved in a showcase, indicating a temperature below
2. Select items with an approval label from the Japan Frozen Food Association.
3. Select items with the latest manufacturing date.
4. Select items with proper shape and that are frozen hard.
5.Select items without torn wrappings.
6.Avoid items with obscured view of contents due to excessive frosting. They may have been
•TIPS FOR THAWING
1.Thaw only the amount needed. Only the needed portion should be thawed by breaking the selection into small pieces or cutting
it with a saw.
2. Do not thaw completely. The correct stage for cooking is reached when edges become soft but the core is still frozen.
3.Food should be cooked as soon as it is thawed.
4.Use the appropriate thawing method prescribed for each particular food.
(2)BASIC THINGS TO KNOW ABOUT HOME FREEZING
•THE FUNDAMENTALS OF FREEZING
1.Food items should be fresh. Freshness is most important to
ensure tasty frozen food. | Seal |
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2.Cool food before freezing. If a hot item is placed inside the
freezer, the freezer will warm up, affecting other food items.
3.Always seal products in an airtight container or wrapping in order to prevent changes in food. In addition, liquids should be stored in containers with extra volume to accommodate expansion.
4.Freeze single servings measured according to the size of your
family.
5. Arrange in thin packages and freeze quickly. The trick for good home freezing is “quick freezing,” which is why packaging should be thin.
6.Set freezer dial to HIGH cooling (9). Return dial to original (normal) setting after freezing is complete.
7.Door should be kept closed as much as possible.
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