Food Storage Chart - Jenn-Air JCB2388ARA User Manual

]gFood Storage Tips
Fresh Food Storage Frozen Food Storage
• The fresh food compartment of a refrigerator should • The freezer compartment of a refrigerator should ]
be kept between 34°F and 40°F with an optinmm tern- kept at approximately 0°F or lower. To check the te_
perature of 37°F. To cheek the temperature, place an peratnre, place an appliance thermometer between t]
appliance thermometer in a glass of water and place in frozen packages and check after 24 hours. If the ter
the center of the refrigerator. Cheek after 24 hours. If perature is above 0°K adjust the control as described
the telnperatnre is above 40°F adjust the controls as page .5.
explained on page 5. • A freezer operates more efficiently when it is at le_
• Avoid overcrowding the refrigerator shelves. This two-thirds fulh
reduces the circulation of air around the food and
results in uneven cooling. Packaging Foods for Freezing
Fruit and Vegetables
• To minimize dehydration and quality deterioration u
aluminum foil, freezer wrap, freezer bags or airtig
• Store in the crisper drawers to help preserve the fruit containers. Force as much air out of the packages
and vegetable quali_" for longer time periods. (Refer to possible and be sure they are tightly sealed. Trapped
page 10). can cause the food to dry out, change color and deve
• Sort fruits and vegetables before storage and use op an oGflavor (freezer burn).
bruised or soft items first. Discard those showing signs • Overwrap fresh meats and poultry' with suitable freez.
of decay, wrap prior to freezing.
• Always wrap odorous fbods such as onions and cabbage • Do not refreeze meat that has completely thawe_
so the odor does not transfer to other foods.
• While vegetables need a certain amount of moisture to Loading the Freezer
remain fresh, too much moisture can shorten storage • Avoid adding too much warm food to the freezer at or
times (especially lettuce). Drain vegetables well before time. This overloads the freezer, slows the rate of free:
storing, ing and can raise the temperature of frozen foods.
Meat and Cheese • Leave space between the packages so cold air can ei
culate freely, allowing food to freeze as quie!dy as po
• Raw meat and poultry should be wrapped securely so sible.
leakage and contamination of"other foods or surfaces • Avoid storing hard-to-freeze foods such as ice crea_
does not occnr, and orange juice on the freezer door shelves. Thes
• Occasionally mold will develop on the surface of hard foods are best stored in the freezer interior where tl_
cheeses (Swiss, Cheddar, Parmesan). Cut offat least an temperature varies less with door openings.
inch around and below the moldy area. Keep yonr Refer to the Food Storage Chart on page 20 f_
knife or instrmnent out of the mold itseIf. The remain-
ing cheese will be safe and flavorful to eat. Do NOT try approximate storage times.
to save individual cheese slices, soft cheese, cottage
cheese, cream, sour cream or yogurt when mold
appears. _.
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 pur-
chasing and each use.