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22
USING YOUR REFRIGERATOR
FOOD STORAGE GUIDE
Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check date code to
ensure freshness.
Items
Butter or
margarine
Cheese
Milk
Eggs
Fruit
Leafy
vegetables
Vegetables with skins
(carrots, peppers)
Fish
How to
Keep opened butter in
a covered dish or closed
compartment. When
storing an extra supply,
wrap in freezer packaging
and freeze.
Store in the original
wrapping until you are
ready to use it. Once
opened, rewrap tightly in
plastic wrap or aluminum
foil.
Wipe milk cartons. For
best storage, place milk
on interior shelf.
Store in original carton on
interior shelf, not on door
shelf.
Do not wash or hull the
fruit until it is ready to be
used. Sort and keep fruit
in its original container,
in a crisper, or store in a
completely closed paper
bag on a refrigerator
shelf.
Remove store wrapping
and trim or tear off
bruised and discolored
areas. Wash in cold water
and drain. Place in plastic
bag or plastic container
and store in crisper.
Place in plastic bags or
plastic container and
store in crisper.
Store fresh fish and
shellfish in the freezer
section if they are not
being consumed the
same day of purchase.
It is recommended to
consume fresh fish and
shellfish the same day
Leftovers
purchased.
Cover leftovers with
plastic wrap, aluminum
foil, or plastic containers
with tight lids.
STORING FROZEN FOOD
NOTE: Check a freezer guide or a reliable cookbook for
further information about preparing food for freezing or
food storage times.
Freezing
Your freezer will not quick-freeze a large quantity of food.
Do not put more unfrozen food into the freezer than will
freeze within 24 hours (no more than 320 to 420 g. of
food per each 10 litters of freezer space). Leave enough
space in the freezer for air to circulate around packages.
Be careful to leave enough room at the front so the door
can close tightly.
Storage times will vary according to the quality and type
of food, the type of packaging or wrap used (how airtight
and moisture-proof) and the storage temperature. Ice
crystals inside a sealed package are normal. This simply
means that moisture in the food and air inside the
package have condensed, creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling hot foods
before freezing saves energy.
Packaging
Successful freezing depends on correct packaging.
When you close and seal the package, it must not allow
air or moisture in or out. If it does, you could have food
odor and taste transfer throughout the refrigerator and
could also dry out frozen food.
Packaging recommendations:
•Rigid plastic containers with tight-tting lids
•Straight-sided canning/freezing jars
•Heavy-duty aluminum foil
•Plastic-coated paper
•Non-permeable plastic wraps
•Specied freezer-grade self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Do not use
•Bread wrappers
•Non-polyethylene plastic containers
•Containers without tight lids
•Wax paper or wax-coated freezer wrap
•Thin, semi-permeable wrap
CAUTION: Do not keep beverage cans or plastic food
containers in the freezer compartment. They may break
or burst if they freeze.
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