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17
FOOD STORAGE GUIDE
Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check date code to
ensure freshness.
ITEMS HOW TO STORE
Butter or
margarine
Keep opened butter in a covered dish
or closed compartment. When
storing an extra supply, wrap in
freezer packaging and freeze.
Cheese Store in the original wrapping until
you are ready to use it. Once opened,
rewrap tightly in plastic wrap or
aluminum foil.
Milk Wipe milk cartons. For best storage,
place milk on interior shelf, not on
door shelf.
Eggs Store in original carton or on interior
shelf, not on door shelf.
Fruit Wash, let dry, and store in
refrigerator in plastic bags or in the
crisper. Do not wash or hull berries
until you are ready to use them. Sort
and keep berries in their original
container in a crisper drawer, or store
in a closed and sealed paper bag on
a refrigerator shelf.
Leafy
vegetables
Remove store wrapping and trim or
tear off bruised and discolored areas.
Wash in cold water and drain. Place
in plastic bag or plastic container and
store in crisper drawer.
Vegetables
with skins
(carrots,
peppers)
Place in plastic bags or plastic
container and store in crisper drawer.
Fish Use fresh fish and shellfish the same
day purchased.
Leftovers Cover leftovers with plastic wrap or
aluminum foil. Plastic containers with
tight lids can also be used.
STORING FROZEN FOOD
NOTE: For further information about preparing food for
freezing or food storage times, check a freezer
guide or a reliable cookbook.
Packaging
Successful freezing depends on correct packaging.
When you close and seal the package, it must not allow
air or moisture in or out. If it does, you could have food
odor and taste transfer throughout the refrigerator and
also dry out frozen food.
Packaging recommendations:
• Rigid plastic containers with “tight-tting lids”
• Straight-sided canning/freezing jars
• Heavy-duty aluminum foil
• Plastic-coated paper
• Non-permeable plastic wraps
• Specied freezer-grade self-sealing plastic bags
Follow package or container instructions for
proper freezing methods.
Do not use
• Bread wrappers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
CAUTION: Do not keep beverage cans or plastic
food containers in the freezer compartment. They
may burst if they freeze.
Freezing
Your freezer will not quick-freeze any large quantity of
food. Do not put more unfrozen food into the freezer
than will freeze within 24 hours [no more than 2 to
3 lbs of food per cubic foot (0,9 to 1,35 kg per cubic
meter) of freezer space]. Leave enough space in the
freezer for air to circulate around packages. Be
careful to leave enough room at the front so the door
can close tightly.
Food storage times will vary according to the
quality and type of food, the type of packaging or wrap
used (airtight and moisture-proof) and the storage
temperature. Ice crystals inside a sealed package are
normal. This simply means that moisture in the food
and air inside the package have condensed, creating
ice crystals.
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling
hot foods before freezing saves energy.
USING YOUR REFRIGERATOR
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