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gFood Storage Tips
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Fresh Food Storage
• Tlw fresh Ibod cmnpartuwnt of a rel'rigcrator shouk]
Ix" kept lwhveen :_I°F and 4(1°I`"with an optimum tem-
perature of 37°F. To cheek the tempcralnre, place an
appliance lh(,rlnollleter ill a _hlss of water _[nd pla(.'e ill
the eelder of the refrigt'rator. Check al_er 24 hours. If
the temperature is alxwe 40°F adjust the controls _Ls
explained on page 5.
• Avoid overcrowding thc rcfi'iger_',tor shelves. This
reduees the cireulati(m of air aromld the fo(xl and
results in mlevt,n eta)ling.
Fruit and Vegetables
• Store in the crisper drawers to help preserve the fi'uit
aml \'cgetable qmdity fur hm_er time periods. (Refer to
page I0).
• S(_rt fruits and vegetables before storage and use
hruised or sol_ items l_rst, l)iseard those showing signs
_)I'd('c_w.
• Always wrap odorous Ibods such as onions aTidcabl)age
st) the odor does not transfer to other fix)ds.
• While veget_d)les need a certain amount of moisture to
relliail| fresh, ttx) IHIIC]I tlioistllre call shorten storage
times (cspt,eially lettuc_Q, l)rain vegetables well l)efi)re
storing,,
Meat and Cheese
• Kaw meat and poultL'y should I)e wrapped securclv, so
leakage and contamination of other fi×)ds or surl]tees
dues II()t (K'ellr.
• Oee;L_itmally mold will develop on the surLice of hard
cheeses (Swiss, ('ht'ddar, Parmesan). Cut offat l(,_Lstan
inch al'ollnd and l)eh)w ill(' IIIO]dy area. Kccp your
knife or instrument out of the mold itself The remain-
ing cheese will be sail" and flavorfid to eat. Do NOT try
to save individual cheese slices, soft cheese, cottage
ehe(.se, ere_un, SOllr cl"ealll ()r yogmrt %vhen mold
@wars.
Dairy Food
• Most dairy fix)t.lssuch _Lsmilk, yog,airt, sour cream and
cottage cht'ese Juwe fl'eslnlleSs dates on their cartons ft)r
appropriate hmgth of stonlge. Store these fot)(ls in the
original carton and refrigerate immediately after pur-
ehlLsilig alld each ilse.
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Frozen Food Storage
• The freezer c_)inpartm('nt of a ret¥igerator shou]d Ix-
kept at approximately ()°F or lower. To check the tem-
perature, place an appliance thermometer I)etween the
fi'ozen packages and check after 24 hours. If tile tem-
perature is alxwe 0°F, adjust the c(introl _Lsdescrilx_d on
pag,e 5.
• A fza,(,zer operates more efficiently when it is at le_Lst
b.vo-thirds fitll.
Packaging Foods for Freezing
• To minimize dehydratiun and quality deterionttiun use
aluminum foil, freezer wrap. freezer 1)ag.sor airtight
cxmtainers. Force its inueh air out of the packages as
possible and 1×"sure thcy are tightly sealed. Trapped air
can cause the food to dry. out, change eolor and devel-
op _uloffflavor (li'eezer burn).
•Over, vrap fresh meats aud poultry with suitable freezer
wrap prior to freezing.
• Do not refreeze meat that has completely thawed.
Loading the Freezer
• Avoid adding t()() much warm tix)d to file freezer at one
time. This overloads tile freezer, slows the rate of fi'eez-
ing and can raise the temperature of frozen fi)ods.
• l,eave space between the packages so cold ;tir can cir-
culate Freely, allowing ftxxl to freeze as quickly as pos-
sible.
• Avoid storing hard-to-freeze fo(xls such as ict" cream
an(1 ()range juice on the fi'eezer door shelves. These
f(x)([s are best stored in the freezer interior where the
tempe_tture varies less with door openings.
Refer to the Food Storage Chart on page 20 for
approximate storage times.
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