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Fresh Food Storage
• The refrigerator should be kept between 34°-40° F (3.1°-4° C) with an optimum temperature of
38° F (3.3° C). To check the temperature, place an appliance thermometer in a glass of water
and place in the center of the refrigerator. Check after 24 hours. If the temperature is above
40° F (4° C) adjust the control as explained on page 5.
• Avoid overcrowding the refrigerator shelves. This reduces the circulation of air around the
food and results in uneven cooling.
Fruits and Vegetables
• Storage in the produce drawers traps humidity to help preserve the fruit and vegetable quality
for longer time periods (see page 11).
• Sort fruits and vegetables before storage and use bruised or soft items first. Discard those
showing signs of decay.
• Always wrap odorous foods such as onions and cabbage so the odor does not transfer to other
foods.
• While vegetables need a certain amount of humidity to remain fresh, too much humidity can
shorten storage times (especially leafy vegetables). Drain vegetables well before storing.
• Wait to wash fresh produce until right before use.
Meat and Cheese
• Raw meat and poultry should be wrapped securely so leakage and contamination of other
foods or surfaces does not occur.
• Occasionally mold will develop on the surface of hard cheeses (Swiss, Cheddar, Parmesan).
Cut off at least an inch around and below the moldy area. Keep your knife or instrument out of
the mold itself. Do not try to save individual cheese slices, soft cheese, cottage cheese, cream,
sour cream or yogurt when mold appears.
Dairy Food
• Most dairy foods such 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 re-
frigerate immediately after purchasing and after each use.
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Food Storage Tips
Food Storage Tips
Frozen Food Storage
• The freezer compartment of a refrigerator should be kept at approximately 0° F (-18° C). To
check the temperature, place an appliance thermometer between the frozen packages and
check after 24 hours. If the temperature is above 0° F (-18° C), adjust the control as described
on page 5.
• A freezer operates more efficiently when it is at least two-thirds full.
Packaging Foods for Freezing
• To minimize dehydration and quality deterioration use aluminum 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. Trapped air can cause the food to dry out, change color and develop an off-fla-
vor (freezer burn).
• Wrap fresh meats and poultry with suitable freezer wrap prior to freezing.
• Do not 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 foods.
• Leave space between the packages so cold air can circulate freely, allowing food to freeze as
quickly as possible.
• Avoid storing hard-to-freeze foods such as ice cream and orange juice on the freezer door
shelves. These foods are best stored in the freezer interior where the temperature varies less
with door openings.
Refer to the Food Storage Chart on pages 22 and 23 for approximate storage times.
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