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Freezing food in your freezer
When freezer has cooled to a safe storage
temperature, it may be loaded with frozen
food.
When you plan to freeze unfrozen food,
see the following chart for the amount to
freeze at one time.
POUNDS OF FOOD
TO FREEZE AT ONE TIME
Size of Meat or Vegetables
Freezer Fish or Fruit
15 cu. ft.
30 Ibs.
45 Ibs
(430 L) (13.5 kg]
(20.25 kg]
.These amounts are based on USDA recom-
mendations. If too many packages of un-
frozen food are packed at one time into the
freezer, the rate of freezing is too slow. Poor
quality products result.
Packaging and Sealing Food...
Airtight packaging is important in freezing
foods. Containers and wrappings should be
moisture and vapor-proof and packages
should be sealed carefully to keep moisture
in and air out.
Freezer burn can result if food is not prop-
erly wrapped. When this happens food de-
hydrates and is of poor quality.
To wrap foods
1. Cut sheet of wrapping material about
one-third longer than distance around
food to be wrapped. Place wrapping
sheet on flat surface with food in center of
sheet.
2. Ering front and back of wrapping to-
(yether and fold in toward food, making at
I~tast two one-inch (2.5 cm) folds until food
f ts tightly against wrapping.
3. ( lease ends close to food to eliminate air
4. Press all air from package. Fold each end
c der twice. Make sure fold is tight and
fcjsten against end of package with
fl,?ezer tape.
NOTE: When packaging meats that have not
bee’> boned, pad sharp edges with extra
wra:) or use stockinette to protect against
tearlmig or puncturing.
Us’? heavy-duty alumtnum freezer foil, kraft
papl?r with cellophane bonded to it, special
free,‘er bags, jars, cartons ana freezer seal-
ing t lpe for packaging your food items. You’ll
find hem at the supermarket or freezer dealer.
See booklet, “HOW to Preserve Foods the
Modern Way with Your WHIRLPOOL Freezer,”
for c:omplete information and tips on home
free;l!ing.
Loaiding...
I. B ?fore freezing large quantities of food,
t\lrn Cold Control to highest position and
If~t freezer operate for several hours.
2. Tcm speed freezing, lay packages in a sin-
g e layer so each rests on the freezing
s(irface of a shelf. Leave space between
p ickages.