Loading ...
Loading ...
Loading ...
11
Food Storage Guide
Your refrigerator / freezer is equipped with Bluezone® technology, a unique fresh preservation system that helps extend shelf life and
maintain quality of the fruits and vegetables in your refrigerator. The Bluezone cleans the refrigerator air of ethylene gas, a naturally occurring
ripening agent that comes from fruit like apples, pears, melons, and stone fruit. Ethylene gas causes many vegetables and fruits to ripen
faster, discolor, or become bitter. This technology will also kill airborne microbes such as mold or bacteria, which will help keep all food fresh
longer. The Bluezone uses a germicidal bulb and a special catalyst to remove odors and reduce avor transfer from strong smelling items in
your refrigerator and only works when the refrigerator is running. When the bulb needs to be replaced (approximately every two years), the
Bluezone logo will appear in the refrigerator temperature display. Refer to page 14 for bulb replacement.
Storing Fresh Food (VRI/FRI/MVRI models)
- Wrap or store food in the refrigerator in airtight and moisture-proof material. This prevents food odor and taste transfer. For dated products,
check use-by date to ensure freshness.
- To store leafy vegetables, remove store wrapping. Then tear o bruised and discolored areas. Place them in a plastic bag or plastic container
and store in your produce drawer.
- For vegetables with skins, such as carrots and peppers, store in plastic bags or containers.
- When refrigerating or freezing fruit, wash the fruit and then let it dry. Store the fruit in plastic bags. Don’t wash or hull berries until they are
ready to use. Instead, sort and keep berries in their original container in the temperature/humidity drawer, or store in a loosely closed paper
bag on the refrigerator shelf.
-Store eggs without washing them. Keep eggs in their original carton.
-Wipe milk cartons. For best storage, place milk on an interior shelf.
-Keep opened butter in covered dish or closed compartment. When storing butter in the freezer, wrap it in freezer packaging.
-When you have leftovers, cover then with plastic wrap, aluminum foil, or store the leftovers in plastic containers with tight lids.
-Store meat in its original wrapping, as long as it’s airtight and moisture-proof. Rewrap meat if necessary.
Note: When storing meat longer than the recommended times, freeze the meat.
Recommended storage times:
Chicken 1-2 days Bacon 5-7 days
Ground Beef 1-2 days Cold Cuts 3-5 days
Steaks/Roasts 3-5 days Variety Meats 1-2 days
Cured Meats 7-10 days
Note: Use fresh sh and shell sh the same day as purchased.
Packaging Food for Freezing (VFI/FFI/MVFI models)
The secret of successful freezing is in the packaging; the way you close and seal a package of food must not allow air or moisture in or out, or the
quality of the food will deteriorate while frozen.
Packaging you should not use for freezing includes:
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
Recommended packaging:
• Rigid plastic containers with tight- tting lids
• Straight-sided canning/freezing jars
• Heavy-duty aluminum foil
• Plastic-coated paper
• Non-permeable plastic wraps (made from saran lm)
• Zip-top freezer bags
Follow package or container instructions for proper freezing methods.
Freezing Foods
DO NOT expect your freezer to quick-freeze large quantities of food; DO NOT load more than two to three pounds of unfrozen food per cubic
foot within 24 hours. Leave enough space for air to circulate around packages, and be careful to leave enough room at the front so the freezer
door can close tightly.
A full freezer stays cold longer than a partially lled one, and a freezer full of meat stays cold longer than a freezer full of baked goods. If food
contains ice crystals, it may be safely refrozen, although the quality and avor may be a ected. If the condition of the food is poor, or if you feel
it is unsafe, dispose of it. Storage times will vary according to the quality of food, the type of packaging or wrap used (airtight and moisture-
proof), and the storage temperature, which should be 0° to 2°F (-18° to -17° C).
Loading ...
Loading ...
Loading ...