Food Storage lips ................................................
Fresh Food Storage
• The fresh food eompartment of a refrigerator should
be kept between 34°F and 40°F with an optimum
temperature of 37°F. 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
adjust the controls 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 crisper drawers traps moisture to help
preserve the fruit and vegetable quality for longer
time periods. (Refer to page 8).
• Sort fruits and vegetables before storage and use
bruised or soft items first. Discard those sh(r,ving
signs of decay.
• Always wrap odorous foods such as onions and cab-
bage so the odor does not transfer to other foods.
• While vegetables need a certain amount of moisture
to remain fresh, too much moisture can shorten stor-
age times (especially le_]ee). Drain vegetahles well
before storing.
Meat and Cheese
• Paw meat and poultry should be wrapped securely
so leakage and contamination of other foods or sur-
faces 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. The
remaining cheese will be safe and flavorful to eat. Do
NOT try to sav_ individual cheese slices, soft cheese,
cottage cheese, cream, sour cream or yogurt when
mold appears.
Frozen Food Storage
• The freezer compartment of a refrigerator should be
kept at 0°F or lower. To check the temperature,
place an appli_ce thermometer between the frozen
packages and check after 24 hours. If the tempera-
turc is alx_ve 0"F, adjust the control ,as described on
page 5.
• A freezer operates more efficiently when it is at least
two-thirds fidl.
Packaging Foods for Freezing
• To minimize dehydration and quality deterioration
use 'aluminum foil, freezer wrap, freezer bags or _tir-
tight containers. Force as much air out of the pack-
ages as possible and be sure they are tightly seeded.
Trapped air can cause the food to dry out, change
color and develop an off-flavor (freezer burn).
• Overwrap 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, alkmring food to freeze as quickly as
possible.
* Aw)id 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 page 12 for
approximate storage times.
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 refrigerate immediately after
purchasing and 'after each use.
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