Sandstrom SFF4DS12, Instruction Manual

13

Ice Compartment

•  The ice-making compartment is 2-star 

. 

•  Although this compartment can be used to store food, its main purpose is to make and store 

ice. 

•  Any food stored in this compartment will keep for a maximum of 4 weeks.

Preparations for Freezing

•  Use quality food and handle it as little as possible. Freeze food in small quantities as it freezes 

faster, takes less time to defrost and enables you to control the quantity you need better.

•  Leave cooked food to cool completely. Chill food before freezing if possible.
•  Consider how you will want to cook the food before freezing it.
•  Don’t freeze food in metal containers if you may want to microwave it straight from the 

freezer.

•  Use special freezer bags, freezer film, polythene bags, plastic containers, and aluminium foil 

(heavy duty grade only). If in doubt, double wrap your food. Don’t use aluminium foil for 

acidic foods, e.g. citrus fruits. Don’t use thin cling film, glass, or used food containers without 

cleaning.

•  Exclude as much air from the container as possible. You could buy a 

special vacuum pump which sucks excessive air out of the packaging.

•  Leave a small amount of air space when freezing liquids to allow 

expansion.

•  You can use the space in the freezer most efficiently if you freeze 

liquids (or solids with liquids, e.g. stew) in square blocks. This is known 

as “Preforming”. Pour the liquid into a polythene bag which is inside a 

square sided container. Freeze it, and then remove it from the container 

and seal the bag.

•  Label your frozen foods as they will look the same when in frozen state. 

Use special freezer tapes, labels and pens with different colours. This allows you to easily 

organise and to effectively use the freezer. Write the contents and date; otherwise the frozen 

food might exceed the storage time and this could cause food poisoning. Please refer to your 

food packaging for the recommended storage time.

You may also add the weight and cooking notes, e.g. “defrost first”, “cook from frozen” and keep 

a separate log of what is in each drawer. This will save opening the door and searching around 

unnecessarily.