Food Storage Tips - Jenn-Air JSD2374ARB User Manual

Food Storage Tips
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Fresh Food Storage Frozen Food Storage
• The fresh food compartment of a refrigerator should * The freezer compartment of a refrigerator should be
be kept between 34°F and 40°F with an optimum tern- kept at 0°F or lower. To check the temperature, place
perature of 37°F. To eheek the temperature, place an an appliance thermometer between the frozen paek-
applianee thermometer in a glass of water and place in ages and check after 24 hours. If the temperature is
the eenter of the refrigerator. Check after 24 honrs. If above 0°K adjust the control as described on page 5,
the temperature is above 40°F adjust the controls as
• A freezer operates more eflleientIy when it is at least
explained on page 5. two-thirds full.
• Avoid overerowding the refrigerator shelves. This
reduees the circulation of air around the {hod and Packaging Foods for Freezing
results in uneven eooling. • To minimize dehvdration_ and quality deterioration use
Fruit and Vegetables alnminum foil, freezer wrap, freezer bags or airtight
containers. Force as much air out of the packages as
• Store in the crisper drawers to help preserve the fruit possible and be sure they are tightly sealed. Trapped air
and vegetable quality for hmger time periods. (Refer to can cause the food to dD_out, change color and devel-
page 10). op an off-flavor (freezer burn)•
• Sort fruits and vegetables before storage and use • Overwrap fresh meats and poult U with suitable freezer
bruised or soft items first. Discard those showing signs wrap prior to freezing.
of decay. • Do not refreeze meat that has completely thawed.
• Always wrap odorous foods such as onions and cabbage
so the odor does not transfer to other foods.
Loading the Freezer
• While vegetables need a certain amount of moisture to • Avoid adding too mueh warm food to the freezer at one
remain fresh, too much moisture ean shorten storage time. This overloads the freezer, slows the rate of freez-
times (especially lettuce). Drain vegetables well before lug and can raise the temperature of frozen foods.
storing. • Leave space between the packages so cold air can cir-
culate freely, allocatingfood to freeze as quickly as pos
Meat and Cheese sible.
• Raw meat and poultD, should be wrapped seenrely so • Avoid storing hard-to-freeze foods such as ice cream
leakage and contamination of other foods or surfaces and ()range juice on the freezer door shelves. These
does not occur, foods are best stored in the freezer interior where the
• Occasionally mold will develop on the surface of hard temperature varies less with door openings.
cheeses (S_dss, Cheddar, Parmesan). Cut off at least an Refer to the Food Storage Chart on page 20 for
inch around and below the moldy area. Keep your approximate storage times.
knife or instrument out of the mold itself. The remain-
ing cheese _dl] be safe and flavorful to eat. Do NOT t_,
to save indi_ddual 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 ibods in the
original carton and refrigerate immediately after pur-
chasing and each use.