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22
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FOOD STORAGE GUIDE
Fresh Food Storage
• The fresh food compartment of a refrigerator should
be kept between 34°F (1°C) and 40°F (4°C) with an
optimum temperature of 37°F (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 “Temperature
Control” page.
• Avoid overcrowding the refrigerator shelves.
This reduces the circulation of air around the food and
results in uneven cooling.
• Storage in the crisper drawers traps humidity to help
preserve the fruit 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 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 moisture can shorten storage
times (especially leafy items). Drain vegetables well
before storing.
• 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 o 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.
• 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 refrigerate
immediately after purchasing and after each use.
Freezer 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 afeter 24 hours. If the
temperater is above 0°F (-18°C), adjust the control as
explained on “
Temperature Control
” page.
• Storage times will vary according to the quality and
type of food, the type of packaging or wrap used
(should be airtight and moisture-pfoof), and the storage
temperature.
• Seal the package or container securely to avoid taste
and odor transfer throughout the product. 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.
• A freezer operates more eciently when it is at least
2/3 full. Leave a space between the packages so cold
air can circulate freely, allowing food to freeze as
quickly as possible.
• 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 o-avor (freezer burn).
• Do not refreeze meat that has completely thawed.
• 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.
• 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.
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