Table of Contents
Advertisement
Food Storage
.............................. ...................
Fresh Food Storage
• The fresh-food compartment of a refrigerator should
the original carton and refrigerate immediately after
be kept between 34°F and 40°F with an optimum
purchasing and after each use.
temperature
of 37°E To check the temperature,
place an appliance thermometer
in a glass of water
Frozell
Food
Storage
and place in the center of the refrigerator. Cheek
after 24 hours. If the temperature
is above 40°F,
• The freezer compartment of a refrigerator should be
adjust the controls as explained on page 3.
kept
at
approximately
0°F.
To
check
the
• Temperatures
measured
elsewhere
in
the
temperature,
place
an appliance
thermomete_
refrigerator
may
vary
from
crisper
readout
between
the frozen packages and check after 24
temperatures
(select models) due to location of
hours. If the temperature
is above 0°F, adjust the
crisper thermostat,
control as described on page 3.
• Avoid overcrowding the refrigerator shelves. This
• A freezer operates more efficiently when it is at leasl
two-thirds full.
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
• Store in the crisper drawers to help preserve the fruit
use aluminum foil, freezer wrap, freezer bags o_
and vegetable quality for longer time periods,
airtight containers. Force as much air out of the
packages as possible and be sure they are tightl)
• Sort fruits and vegetables before storage and use
sealed. Trapped air can cause the food to dry out
bruised or soft items first. Discard those showing
change color and develop an off-flavor (freeze
signs of decay,
burn).
• Ahvays wrap odorous foods such as onions and
• Overwrap fresh meats and ponhry with snitabl_
cabbage so the odor does not transfer to other foods,
freezer wrap prior to freezing.
• While vegetables need a certain amount of moisture
• Do
not refreeze
meat
that
has completel]
to remain fresh, too much moisture can shorten
thawed.
storage times (especially lettuce). Drain vegetables
well before storing.
Loading
the Freezer
Meat and Cheese
• Avoid adding too much warm food to the freezer a
• Raw meat and poultry should be wrapped securely
one time. This overloads the freezer, slows the rate
freezing and can raise the temperature
of frozeJ
so leakage and eontamination
of other foods or
foods.
surfaces does not occur.
• Occasionally mold will develop on the surface of
• Leave space between the packages so cold air ca
hard cheeses (Swiss, Cheddar, Parmesan). Cut off at
circulate freely, allowing food to freeze as quickly a
least an inch around and below the moldy area. Keep
possible.
your knife or instrument out of the mold itself. The
• Avoid storing hard-to-freeze foods such as ice crear
remaining cheese will be safe and flavorful to eat. Do
and orange juice on the freezer door shelves. Thes
NOT try to save individual cheese slices, soft cheese,
foods are best stored in the freezer interior wher
cottage cheese, cream, sour cream or yogurt when
the temperature varies less with door openings.
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
15
Advertisement
Table of Contents
