Keeping Food In The Freezer - Haier BD-181TAA Manual Del Usuario

Keeping food in the freezer

It is safe to freeze meat or poultry directly in its
original packaging, however this type of wrap is
permeable to air and quality may diminish over time.
For prolonged storage, overwrap these packages as
you would any food for long-term storage. It is not
necessary to rinse meat and poultry. Freeze unopened
vacuum packages as is.
You can keep food safely in the freezer for years,
in theory, as long as it has stayed frozen the whole time.
However, the taste and texture of food changes if it's
very nice to eat.
• For safety, it's OK to freeze most raw or cooked foods
providing you do the following things:
•
Freeze it before the 'use by' date
• Follow any freezing or thawing instructions on
the label
• Thaw it in the fridge so that it doesn't get too warm.
Or, if you intend to cook it as soon as it's defrosted,
you could defrost it in a microwave
• Use it within one after it's been defrosted – it will
•
Cook food until it's steaming hot all the way through
thaw, lots of liquid can come out of them. If you're
bacteria to any food, plates or surfaces that it touches.
bottom of the fridge, so that it can't touch or drip onto
other foods.
Always clean plates, utensils, surfaces and hands
thoroughly, after they have touched raw or thawing
meat, to stop bacteria from spreading.
thoroughly, you can freeze it again, but remember
never reheat foods more than once.
8
• Safe Thawing/ defrosting food
Never thaw foods in a garage, basement, out on the
kitchen counter, outdoors. These methods can leave
your foods unsafe to eat.
There are three safe ways to thaw or defrost food: in the
refrigerator, in cold water, or in the microwave. It's best
to plan ahead for slow, safe thawing in the refrigerator.
Small items may defrost overnight; most foods require
a day or two. And large items like turkeys may take
longer, approximately one day for each 2kg of weight.
For faster thawing, place food in a leak proof plastic
bag and immerse it in cold water. (If the bag leaks,
bacteria from the air or surrounding environment
could be introduced into the food. Tissues can also
absorb water like a sponge, resulting in a watery
product.) Check the water frequently to be sure it
stays cold. Change the water every 30 minutes.
After thawing, cook immediately.
When microwave-defrosting food, plan to cook it
immediately after thawing because some areas of
the food may become warm and begin to cook during
microwaving.