Whirlpool ETl4JM manual Heat, DO NOT USE l Bread wrappers, l Waxed paper

The freezer section is designed for storage of

commercially frozen food and for freezing food at home.

Packaging -The secret of successful freezing is

in the packaging. The wrap you use must be air, moisture and vapor proof. The way you close and seal the package must not allow air, moisture or vapor in or out. Packaging done in any other way could cause food odor and taste transfer through-

out the	refrigerator		and	drying		of	frozen	food.
Rigid	polyethylene		(plastic)			containers		with tight
fitting	lids,	straight-sided			canning/freezing				jars,
heavy-duty		aluminum		foil,	plastic-coated				paper
and nonpermeable			plastic		wraps		(made		from a
Saran	film]	are	recommended.				NOTE:		Heat-

sealed boiling bags are easy to use and can be

used	by	themselves				or	as	carton		liners.
Sealing			-	When		sealing food in bags, squeeze
out	the	air		[liquids		need	headspace			to allow for
expansion].				Twist	the top		and		turn	it back.	Fasten
tie securely				around		the	doubled-over			tail.	Put the
label	inside			transparent			bags;		use	self-adhesive
label	on	outside			of	opaque		ones.

Air-tight wrapping calls for “drugstore” wrap. Cut the sheet about one-third longer than the distance around the food. Bring the ends together and fold in (toward the food) at least twice to seal out air. Crease ends close to food, press air from package.

Fold tips over twice. Finish package and tape

closed. NOTE: With unboned meats, pad sharp

edges with extra wrap or use stockinette to pro- tect the wrap from punctures.

DO NOT USE:

l Bread wrappers

l Non-polyethylene plastic containers l Containers without tight lids

l Waxed paper

l Waxed-coated freezer wrap l Thin, semi-permeable wrap

None of these are totally moisture, air or vapor proof. The use of these wrapplngs could cause food odor and taste tfunsfer and dry- ing of frozen food.

Freezing Fruits - Select ripe, blemish-free fruits. Be sure they taste as good as they look. Wash 2 to 3 quarts (liters] at a time and drain. Fruit that stands in water may lose food value and become soggy.

Sort, peel, trim, pit and slice as needed.

Pack in rigid wide-mouthed containers or other

recommended material. Leave head space to allow liquids to expand during freezing.

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