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Page 9
FOOD
STORAGE
• When storing fresh food that is not
prepackaged, be sure to wrap or
store food in airtight and moisture
proof material unless otherwise
noted. This will ensure proper shelf
life and prevent the transfer of
odours and tastes.
• Wipe containers before storing to
avoid needless spills.
• Eggs should be stored in an upright
position in their original carton to
maximize shelf life.
• Fruit should be washed and dried,
then stored in sealed plastic bags
before storing in the refrigerator.
• Vegetables with skins should be
stored in plastic bags or containers
• Leafy vegetables should be washed
and drained and then stored in
plastic bags or containers.
• hot food should be allowed to cool
before storing in the refrigeration.
This will prevent unnecessary energy
use.
• Fresh seafoods should be used the
same day as purchased
• When storing meats in the fresh food
section, keep the original packaging
or rewrap as necessary.
FREEZER
COMPARTMENT
Follow the suggestions below for safe
storage:
•
Foods frozen in this compartment
must be consumed within 5 days
after storage. This compartment
is not cold enough for long term
storage.
• To release frozen ice cube tray from
the bottom of the compartment,
pour warm water around it. Boiling
water should not be used as it
can damaged the interior cabinet.
Metal objects, such as, screwdrivers
or sharp knives can damage and
puncture the cooling system tubing.
Do not wash the ice cube tray in a
dishwasher; only wash in lukewarm
water.
REFRIGERATOR
INTERIOR
SHELF
1. Carefully tilt the shelf up and slide
forward until the shelf has been
completely removed.
2. Slide the shelf back to replace.
TYPE OF MEAT STORAGE TIME
Chicken 1-2 Days
Ground Beef 1-2 Days
Cold Cuts 3-5 Days
Steak/Roast 3-5 Days
Smoked/Cured
Meats
7-10 Days
All Others 1-2 Days
SET
UP & USE
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