Fisher & Paykel RS90A - Storing Specific Frozen Food Types

32
STORING FOOD IN YOUR FREEZER
Precooked foods and leftovers

Ensure cooked food are stored in suitable covered containers and away from raw
frozenfoods.

Not all foods are suitable for freezing; some separate on defrosting such as cooked egg
whites, custards and cream fillings, meringue toppings, milk porridges, gelatine or jelly-
like dishes and salad dressings.
Red meats, poultry and game

We recommend selecting lean meats as opposed to fatty meats. These have a lower fat
content, freeze much better and can be stored longer.
– When packaging meats (chops, steaks, cutlets) separate with sheets of plastic
freezer film, then package all together. This prevents the meats forming into a solid
block on freezing.

Ensure stuffing is removed from poultry prior to freezing. Whole poultry or poultry
pieces should only be stuffed right before cooking. Preparation in advance may result in
food poisoning.
Fish and seafood

Ensure whole fish are rinsed inside and out with cold running water to remove loose
scales and dirt, then dried and packaged before storing in the freezer.
– Seal the whole fish or fillets well to prevent transfer of odours and flavours to
other foods.
Fruit

Choose high quality, mature, and ready to eat fruits. Only select fruit varieties
recommended for freezing.

Avoid purchasing unripe or over-ripe fruits.

Most packaged fruits can be stored for 8–12 months.
– Fruits packed in syrup are ideal for desserts, while fruits packed without sugar are
better used for cooking.
Vegetables

Not all vegetables are suitable for freezing eg lettuce, radishes, and onions. Only select
mature and ready-to-eat vegetables recommended for freezing.

Ensure vegetables are sorted and damaged parts are discarded.

We recommend blanching vegetables before freezing. This technique inhibits vegetable
enzymes and helps preserve the colour, flavour and nutritional value of the vegetables
without chemical or physical damages.
– To blanch, boil vegetables in boiling water for 2–4minutes, remove and cool
quickly in ice-cold water. Drain well then package.
– Do not season blanched vegetables before freezing, only lightly season after
cooking. If seasoned beforehand the flavour can intensify on freezing more than
what is expected.