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Fisher & Paykel Product Help

Storing Food in Your Freezer

 

Freezing and storing foods at temperatures -18°C or colder helps retain the physical quality and nutritional value of foods. Low temperatures inhibit the growth of bacteria, moulds and yeasts, thereby restricting chemical and physical reactions to extend the food’s storage life.

 

General Frozen Food Care

Successful freezing depend on the foods’ quality, packaging and proportions. We recommend freezing foods fast to maintain moisture content and to prevent the formation of large ice crystals.


For best results:

  • Store only fresh, high quality food.
  • Ensure foods are packaged in suitable packaging material before freezing.
  • Ensure foods freeze as quickly as possible and in small quantities. Do not attempt to freeze more than 1kg of meat per 25L of freezer storage volume.
  • Freezing in smaller quantities helps retain the nutrient qualities and appearance of the food as best as possible.
  • When freezing many foods at once, activate the ‘Fast Freeze’ function 2 hours beforehand.
  • Ensure fresh food to be frozen does not come into contact with already frozen foods.  This will cause frozen foods to start defrosting.
  • When freezing foods containing liquids or semi-solids, ensure there is a 20 – 50mm head space to allow the foods to expand as they freeze.
  • Keep door openings to a minimum. Avoid opening the door unnecessarily.
  • Ensure air is removed from food packaging. This will avoid large formation of ice crystals and prevent freezer-burn on foods. The formation of small ice crystals is normal.
  • Ensure hot foods and drinks are not placed directly into the freezer. Hot containers may damage shelves and walls of the refrigerator, increase energy consumption and cause already frozen foods to defrost.
  • Ensure partially or fully defrosted foods are never re-frozen. Defrosted foods can only be refrozen after they have been cooked.
  • Ensure there is a constant turnover of foods. Use older items of food first and do not exceed the recommended storage times. See table below.
These times should not be exceeded
Months Type of Food Stored
1 Bacon, casseroles, milk
2 Bread, ice cream, sausages, pies, prepared shellfish, oily fish
3 Non-oily fish, shellfish, pizza, scones and muffins
4 Ham, baked goods, beef and lamb chops, poultry pieces
6 Butter, blanched vegetables, whole eggs and yolks, cooked crayfish, raw minced meats
12 Dried fruits or fruit in syrups, egg whites, raw beet, whole chicken, raw lamb, fruit cakes

 

Red Meats. Poultry & Game

  • Select 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 each with a sheet 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 & 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.

 

Fruit

  • Choose high quality, ripe, and ready to eat fruits. Only select fruit varieties recommended for freezing.
  • 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 ripe and ready-to-eat vegetables recommended for freezing.
  • Ensure vegetables are sorted and damaged parts are discarded.
  • Blanch 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.

 

Precooked Foods & 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, gelatin or  jellylike dishes and salad dressings.

 

Beverages

  • Ensure that the ‘Bottle Chill’ function is active before cooling any carbonated beverages to avoid freezing. Frozen beverages can lead to bottle/can explosion in the freezer.

 

 

 

 

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