Food Storage Tips - Jenn-Air JTB1986ARA Use & Care Manual

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Tips
Fresh Food Storage Frozen Food Storage
• The fresh food compartment of a refrigerator should be • The freezer compartment of a refrigerator should be
kept between 34°F and 40°F with an optimum temper- kept at 0°F or lower. To check the temperature, place
ature of 37°F. To check the temperature, place an an appliance thermometer between the frozen pack-
appliance thermometer in a glass of water and place in ages and check after 24 hours. If the temperature is
the center of the refrigerator. Check after 24 hours. If above 0°F, adjust the control as described on page .5.
the temperature is above 40°F adjust the controls as • A freezer operates more efficiently when it is at least
explained on page ,5. two-thirds full.
• Avoid overcrowding the refrigerator shelves. This
reduces the circulation of air around the food and
Packaging Foods for Freezing
results in uneven cooling. • To minimize dehydration and quality deterioration use
aluminum foil, freezer wrap, freezer bags or airtight
Fruits and Vegetables containers. Force as much air out of the packages as
• Storage in the crisper drawers traps moisture to help possible and be sure they are tightly sealed. Trapped air
preserve the fruit and vegetable quality for longer time can cause the food to dry out, change color and devel-
periods. (Refer to page 10). op an off-flavor (freezer burn).
• Sort fruits and vegetables before storage and use • Overwrap fresh meats and poultrywith 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 much warm food to the freezer at one
remain fresh, too much moisture can shorten storage time. This overloads the freezer, slows the rate offreez-
times (especially lettuce). Drain vegetables well before ing and can raise the temperature of frozen foods.
storing. • Leave space between the packages so cold air can cir-
culate freely, allowing food to freeze as quickly as pos-
Meat and Cheese sible.
• Raw meat and poultry should be wrapped securely so • Avoid storing hard-to-freeze foods such as ice cream
leakage and contamination of other foods or surfaces and orange 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 (Swiss, Cheddar, Parmesan). Cut off at least an Refer to the Food Storage Chart on page 14 for
inch around and below the moldy area. Keep your knife approximate storage times.
or instrument out of the mold itself. The remaining
cheese will be safe and flavorful to eat. Do NOT try 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.