Food Storage Tips
* The following tips may not be applicable
depending on the model.
Wrap or store food in the refrigerator in airtight
and moisture-proof material unless otherwise
noted. This prevents food odor and taste transfer
throughout the refrigerator. For dated products,
check date code to ensure freshness.
Keep opened butter in a covered
dish or closed compartment.
When storing an extra supply,
wrap in freezer packaging and
Store in the original wrapping
until you are ready to use it.
Once opened, rewrap tightly in
plastic wrap or aluminum foil.
Wipe milk cartons. For coldest
milk, place containers on
Store in original carton on
interior shelf, not on door shelf.
Do not wash or hull the fruit
until it is ready to be used. Sort
and keep fruit in its original
container, in a crisper, or store
in a completely closed paper
bag on a refrigerator shelf.
Remove store wrapping and
trim or tear off bruised and
discolored areas. Wash in cold
water and drain. Place in plastic
bag or plastic container and
store in crisper.
Place in plastic bags or plastic
container and store in crisper.
Store fresh fish and shellfish
in the freezer section if they
are not being consumed the
same day of purchase. It is
recommended to consume
fresh fish and shellfish the
same day purchased.
Cover leftovers with plastic wrap
or aluminum foil, or store in
plastic containers with tight lids.
Storing Frozen Food
Check a freezer guide or a reliable cookbook
for further information about preparing food
for freezing or food storage times.
Your freezer will not quick-freeze a large
quantity of food. Do not put more unfrozen
food into the freezer than will freeze within
24 hours (no more than 2 to 3 lbs. of food per
cubic foot of freezer space). Leave enough
space in the freezer for air to circulate around
packages. Be careful to leave enough room at
the front so the door can close tightly.
Storage times will vary according to the quality
and type of food, the type of packaging or wrap
used (how airtight and moisture-proof) and
the storage temperature. Ice crystals inside a
sealed package are normal. This simply means
that moisture in the food and air inside the
package have condensed, creating ice crystals.
Allow hot foods to cool at room temperature
for 30 minutes, then package and freeze.
Cooling hot foods before freezing saves
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