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Food Storage Tips
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• The fi:esh-tbod compartment ofa refiJgerator should
be kept between 34°F and 40°F with an optimum
temperature of 37°F. To check the temperature,
place an appliance d_ermometer in a glass of water
and place in the center of the refrigerator. Check
after 24 hours. If the temperature is above 40°K
adjust the controls as explained on l-na_e_:3.
• Temperatures measured elsewhere in the
refrigerator may vary from crisper readout
temperatures (selectmodels) due to locationof
crisperthermostat.
• Avoid overcrowding the refiJgerator shelves. This
reduces the circulation of air around the fbod and
results in uneven cooling.
Fruit and Vegetables
• Store in the crisper drawers to help preserve the fi:uit
and vegetable quality for longer time periods.
• Sort fruits and vegetables before storage and use
bruised or soft items _]rst. Discard those showing
signs of decay.
• Always wrap odorous tbods such as onions and
cabbagesothe odordoesnot[rallsfer tOother foods.
• While vegetables need a certain amou nt of moisture
to renmin fi:esh, too nmch moisture can shorten
storage times (especially lettuce). Drain vegetables
well before storing.
Meat and Cheese
• Raw meat and poult U should be wrapped securely
so leakage and contamination of other foods or
sur}aces does not occur.
• Occasionally mold will develop on the surlhce of
hard cheeses (Swiss, Cheddar, Parn;esan). Cut off at
least an inch around and below the moldy area. Keep
your knit;- or instrument out of the mold itsel£ The
remaining cheese will be safe and flavorful to eat. Do
NOT tU to save individual cheese slices, soi_ cheese,
cottage cheese, cream, sour cream or yogurt when
mold appears.
the original carton and refrigerate immediately after
purchasing and after each use.
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• The fiTeezer compartment ofa refiJgerator should be
kept at approximately 0°F. 31:) check the
temperature, place an appliance thermometer
between the frozen packages and check a_[er 24
hours. If the temperature is above 0°F, adjust the
control as described on page :3.
• A fiTeezer operates more el}_ciently when it is at least
two-thirds fidl.
Packaging Foods for Freezing
• 3_) minimize dehydration and quality deterioration,
use ahmfinum foil, freezer wrap, freezer bags or
airtight containers. Force as much air out of the
packages as possible and be sure they are tightly
sealed. 3Yapped air can cause the food to d U out,
change color and develop an off-flavor (freezer
burn).
• Overwrap fiTesh meats and poult] T with suitable
freezer wrap prior to freezing
• Do not refreeze meat that has completely
thawed.
Loading the Freezer
• Avoid adding too much warm ibod to the freezer at
one time. This overloads the fi:eezer, slows the ]:ate of
freezing and can raise the temperature of frozen
fbods.
• Leave space between the packages so cold air can
circulate freely, alh)wing food to freeze as quickly as
possible.
• Avoid storing hard-to-flreeze foods such as ice cream
and orange juice on the freezer door shelves. These
_bods are best stored in the fi'eezer interior where
the temperature varies less with door openings.
Dairy Food
• Most dairy foodssuch as milk yogurt sour cream and
cottage cheese have freshness dates on their cartons
for appropriate length of storage. Store these _bods in
15
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