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INTRODUCTION
Wrap food so that no water, moisture or condensate can enter; this will prevent odours or aromas going
from one part to another in the refrigerator, ensuring better preservation of frozen foods. Use plastic
containers with hermetic lids, aluminium trays, aluminium foil, plastic film and waterproof plastic wraps.
NOTE: Never place hot food in the freezer. Allow hot foods to cool to room temperature for 30 minutes,
then wrap and freeze. Cooling hot foods before freezing saves energy and prolongs the life of the
appliance.
SEALING
When sealing food in bags, remove the air (liquids need space to expand). Fasten the top of the bag with a
string. Put the label inside transparent bags; use self-adhesive labels for applying on the outside of opaque
bags.
DEFROSTING
Useful suggestions.
• RAW VEGETABLES: place directly in boiling water without thawing and cook normally.
• MEAT (large cuts): thaw in the refrigerator compartment without removing the wrapping. Before
cooking, leave at room temperature for a couple of hours.
• MEAT (small cuts): thaw at room temperature or cook directly.
• FISH: thaw in the refrigerator compartment without unwrapping or cook directly before completely
thawed. In case of a power failure, the freezer compartment will maintain an adequate storage
temperature for about 12 hours; during this period, it is advisable to keep the compartment door
closed. Do not refreeze partially thawed food.
• ALREADY COOKED FOOD: heat in the oven without removing it from the aluminium containers.
• FRUIT: thaw in the refrigerator compartment.
Storing, freezing and thawing food
