Frozen Food Storage - Maytag RTD2300 User Manual

° When storing vegetables, the crispers will
per[brm better if they are at least two-thirds
fhll. If they are less than tavo-thirds th[1, always
store vegetahles in plastic bags or airtight
containers to reduce moisture loss.
• Alwavs wrap odorous fbods such as onions and
cabbage so the odor does not transfer to other
fbods.
• While vegetables need a certain amount of
moisture to remain fresh, too much moisture
can shorten storage times {espeekdly lettuee).
Be sm'e the vegetables are well drained before
storing. It may Mso be helptid to place a Iayer
of paper towels in the bottom of the bag to
absorb all_i excess tooist!lFe,
Dairy Food
• Store butt(r and margarine in the Dai U
Compartments {bund in the refi-igerator doo_t
• Most dairy foods such as milk, cream, sour
cream and cottage cheese hax,e freshness dates
on their cartons for appropriate length of
storage, Store these [hods in the original carton
and ref)igerate immediately after purehasing
and each use. Close carton lids tightly to keep
out air and odors.
° Occasionally mold x_411 develop on tile surface
of hard cheeses (Swiss, Cheddar, Parmesan).
The moldy areas can be trimmed away and the
remaining cheese wiI1 still be flavorful and saib
to eat.
Frozen Food Storage
The fi'eezer compartment of a refrigerator
should be kept at ()°F or lower, qb check the
freezer, place an appliance thermometer
between the frozen packages and cheek after 24
hours. A f?eezer operates inore efficiently when
it is at least two4hirds full. If not this full, it will
be helpful to fill milk cartons half IChllof water
and place them in the freezer.
Refer to the Food Storage Chart on pages
10-11 for approximate storage times. For/:he
best results when fi-eezing foods, fol!ow these
guidelines:
Packaging Foods for Freezing
° \Vhen freezing fruits and vegetables select
fresh, top-quality products.
° Use a freezer wrap that is _dr-, moisture- and
vapor-proof Some good choices are heavy-
duty aluminum fbiL {)eezer plastic wrap,
polyethylene-coated freezer paper; freezer
bags or airtight containers. Force as much air
out o["the packages as possible and be sure
they are tightly sealed. Trapped air ean cause
the food to do_ out, change color am! develop
an off-flavor (freezer bunQ.
Fresh meats and poult U can be left in the
store wr_q)ping when freezing for less than two
wccks. For longer storage, ovev, vrap with a
suitable freezer wrap. Do not refi'eeze meat
that has completely thawed.
Loading the Freezer
° Avoid adding too much warm food to the
freezer at one time. Tl-fis overloads the freezer,
slows the rate of fi>ezing and can raise the
temperatme of alma@ frozen fi)ods.
° Place tile packages in the coktest part of the
freezer first (against the walls or bottom of the
compartment} to insure the food fi*eezes as
quickly as possible. Leave atlittle space
between tile packages so cold air (:an circulate.
° Avoid 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.
Foods That Don't Freeze Well
• Some toods cmmot be frozen sueeessfidly
because the freezing causes them to
deteriorate. These include:
potatoes (unless mashed)
eream filIings
cooked egg whites
SOtlr creaul
salad greens
luncheon meat
soft cheeses (cream, cottage, processed)
mayonnaise
milk and ereaul
gelatin salads
bananas
citrus fruits
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