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Meat/Cheese
Drawer
Covered
Dairy Compartment
Meat and cheese need to be stored in the coldest part
The butter dish is located in the covered daiJy eompart-
of the refrigerator
to maximize
storage time. The
ment. Use this area to store butter, margarine, or other
Meat/Cheese
drawer pro,Ades these colder tempera-
dai_y products. To use, raise the cover.
tnres because air fi'om the freezer is directed into the
drawee
Setting
the Temperature
Control
To regulate
the
amount
of cold air entering
the
Meat/Cheese drawer, move the temperature
slide con-
trol. Set the control to the "DELI/CItEESE"
(right)
positkm for storage of luncheon meat and cheese. Set
the control to the "FRESIt
MEAT" (left) position to
provide the lowest temperature
for fresh meat storage.
Egg Cradle
The egg cradle can be placed on a refrigerator shelf or
stored in a door bin. It holds a "dozen-plus" eggs.
NOTE: If the shelf holding the Meat/Cheese draw-
er is not positioned correctly, items on the shelf
]
below may freeze. Refer to page 4 on how to posi-
_he
shelf.
To remove the Meat/Cheese
Drawer:
1. Pull out to the stop position.
'2. Tilt up the drawer front and pull out.
To replace the MeaUCheese
Drawer:
FOOD
STORAGE
TIPS
1. Align the drawer rollers in tracks.
Fresh Food Storage
'2. Lit} the drawer front and push in.
The fresh food compartment
of a refrigerator should be
Wine Rack
kept between 34°F and 40°F with an optimum temper-
Corked wines shonld be stored in a horizontal position
atnre of 37°F. To check the temperature,
place an
to keep the cork moist. This prevents air from getting
appliance thermometer
in a glass of water and place in
into the wine and spoiling it. The wine rack allows prop-
the center of the refrigerator. Cheek after 24 hours. If
er storage without taking up vabmble shelf space. It may
the temperature
is above 40°F adjust the controls as
also be used J{brstoring one liter containers of soda.
explained on page 3.
Avoid overcrowding
the refrigerator
shelves.
This
reduces the circulation
of air around the food and
results in uneven cooling.
The storage
requirements
for different
foods vary
depending
on the temperature
and moisture needed.
Refer to the Food
Storage
Chart on page 8 for
approximate
storage
times.
To maintain the best
possible quality; consider the following:
PAGE 6
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