Home freezers offer one of the most natural and economical methods of food preservation and storage, and when used in conjunction with microwave oven, they are invaluable in a busy household. Follow the correct procedures and the food will loose none of the flavour, texture, and quality it had on the day you bought it.
Freezing halts the growing of bacteria, but only temporarily. It does not kill bacteria, so remember than when foods thaws it will be in the same condition as it was before freezing, and the food must then be treated in the same as any fresh produce. Here are some useful tips:

. Try to keep your freezer 75-100% full – this will keep the temperature down and make the freezer more economical to run.
. Bread is always a good space-filler, mark each item with details of the contents, weight or number of servings, and the date of freezing.
. Do not allow frozen foods to partially thawn when shopping. Try to use isotherm bags to carry your food home.
. Packaging plays an important role in maintaining the original taste of frozen food and preserving their nutritive properties;
. When using containers make sure its tightly closed to avoid any bacteria infestation in the food;
For lidless recipients, use Silvex´s cling film or make sure to wrap the cling film as close to the food as possible.

Use Silvex´s freezing bags as they are specially thin to guarantee quick freezing. Quick freezing ensures that only small round ice crystals form as opposed to slow freezing where  ice crystals are larger and jagged; they puncture the cell walls causing the loss of moisture, texture and flavours.

Do not freeze recipes made with cornflour or cornstarch, pure gelatine, mayonnaise, cooked or beaten egg whites, raw egg yolks, boiled egg, uncooked vegetables, whipped cream, yogurt, vegetable and fruit leaves (because they loose their characteristic textures).

Recommended Storage Times
. Breads and pastas: 6 and 3 months
. Fruit and Vegetables: 12 months
. White Fish: 3 months
. Oily fish and shelfish: 2 months
. Beef: 8 months
. Lamb, veal, pork: up to 6 months
. Poultry: 8 months
. Soups and sauces: 3 month