Freezing and storing food
–Do not salt or season raw foods or blanched vegetables before freezing. Cooked food may be seasoned lightly before freezing, but note that some spices change taste when frozen.
–Do not place very warm or hot foods in the freezer. This causes already frozen food to thaw, and considerably increases energy consumption.
Packing
^Freeze food in portions.
Suitable packing materials are: plastic freezer film, freezer bags (polyethylene), aluminum foil, freezer containers.
Unsuitable packing materials are: kraft paper, parchment paper, cellophane, garbage bags, plastic shopping bags.
^Expel as much air as possible from the package before sealing, to help prevent freezer burn on the food.
^Close the packaging tightly, with: rubber bands, plastic clips, string, bag ties, or freezer tape. Polyethylene freezer bags can also be sealed using home sealing kits.
^Mark the package to indicate the contents and the date of freezing.
Before placing food in the freezer
^When you are planning to freeze large amounts of fresh food (more than 2kg), switch on the super freeze function ahead of time (see the instructions for "super freeze").
Placing food in the freezer
Food to be frozen can be placed anywhere in the freezer section, but the upper drawer is preferable.
Larger items or quantities can be placed directly on the glass shelves, where they will freeze more quickly, which gives better results. To free up the shelves, the freezer drawers can be removed.
Each freezer drawer and glass shelf has a maximum load capacity of 25kg.
^Spread the food to be frozen across the entire bottom of the freezer drawer or across the glass shelves, so that it will freeze through to the core as quickly as possible.
^When placing items in the freezer, make sure the packaging and containers are dry, to keep them from sticking together when frozen.
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