Loading ...
Loading ...
Loading ...
Food Storage Tips ................................. ................
Fresh Food Storage
• The fresh food compartment of a refrigerator should
be kept between 34°F and 40°F with an optimum
temperature of 37°F. To check the temperature,
place an appliance thermometer in a glass of water
and place in the center of the refrigerator. Cheek
after 24 hours. If the temperature is above 40°F
adjust the controls as explained on page 3.
• Temperatures measured elsewhere in the refriger-
ator may vary from crisper readout temperatures
(select models) due to location of crisper thermostat.
• Avoid overcrowding the refrigerator shelves. This
reduces the circulation of air around the :food and
results in uneven cooling.
Fruit and Vegetables
• Store in the crisper drawers to help preserve the fruit
and vegetable quality tbr longer time periods.
• So_ fruits and vegetables before storage and use
bruised or soft items first. Discard those showing
signs of dee_:
• Always wrap odorous foods such as onions aud cah-
bage so the odor does not transfer to other ibods.
• While vegetables need a certain amount of moisture
to remain fresh, too much moisture can shorten
storage times (espeeiMly lettuce). Drain vegetables
well before storing.
Meat and Cheese
• Raw meat and poultry should be wrapped securely,
so leakage and contamination of other foods or sur-
t:aces does not occur.
• Occasionally mold will develop on the surface of
hard cheeses (S_4ss, Cheddar, Parmesan). Cut off at
least an inch around and below the moldy area. Keep
your knife or instrument out of the mold itself. The
remaining cheese x_41!be safe and flavorful to eat. Do
NOT try to save indMdual cheese sliees, soft cheese,
cottage cheese, cream, sour cream or yogurt when
mold appears.
Dairy Food
• Most dairy foods snch as milk, yogurt, sour cream and
cottage cheese have freshness dates on their cartons
for appropriate length of storage. Store these foods in
the original carton and refrigerate immediately a}ler
purchasing and after each use.
Frozen Food Storage
The freezer compartment of a refrigerator should be
kept at 0°F or lower. To check the temperature,
place an appliance thermometer between the frozen
packages and check a[}er 24 hours. If the tempera-
ture is above 0°F, adjust the control as described on
page .3.
• A freezer operates more efficiently when it is at least
two-thirds full.
Packaging Foods for Freezing
To minimize dehydration and quality deterioration
use almninum foil, freezer wrap, freezer bags or air-
tight containers. Force as much air out of the pack-
ages as possible and be sure they are tightly sealed.
Trapped air can cause the food to dry out, change
color and develop an off-flavor (freezer bum).
• Overwrap fresh meats and poultry with suitable
freezer wrap prior to freezing.
• Do no[ refreeze meat that has completely
thawed.
Loading the Freezer
Avoid adding too much warm food to the freezer at
one time. This overloads the freezer, slows the rate of
freezing and can raise the temperature of frozen
fbods.
Leave space between the packages so cold air can
circulate freely, allowing food to freeze as quickly" as
possible.
Avoid storing hard-to-freeze fbods such as ice cream
and orange juice on the freezer door shelves. These
fbods are best stored in the freezer interior where
the temperalure varies Tess with door openings,
15
Loading ...
Loading ...
Loading ...