Sub-Zero 648PRO User Manual page 20

F O O D S TO R A G E
F R E S H V E G E TA B L E S
F R E S H V E G E T A B L E S
anise
artichokes
asparagus
beans, green / snap / lima*
bean sprouts
beets
belgian endive
bok choy
broccoli
brussels sprouts
cabbage
carrots
cauliflower
celeriac
celery
chinese broccoli
chinese cabbage
corn, sweet
cucumbers*
daikon
eggplant*
endive / escarole
garlic
ginger root*
horseradish
jerusalem artichokes
jicama*
kale
kohlrabi
leeks
lettuce
mushrooms
okra*
onions, bulb
onions, green
parsley
parsnips
peas, pods and shelled
peppers, bell*
peppers, chile
* Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).
20
R E C O M M E N D AT I O N S
Recommended Storage Life
Temperature (refrigerator)
34–36˚F (1–2˚C) 2–3 weeks
34˚F (1˚C) 1–2 weeks
34–36˚F (1–2˚C) 2–3 weeks
40–45˚F (4–7˚C) 10–14 days
34˚F (1˚C) 7–9 days
34˚F (1˚C) 3–5 months
36–38˚F (2–3˚C) 2–4 weeks
34˚F (1˚C) 3 weeks
34˚F (1˚C) 1–2 weeks
34˚F (1˚C) 3–5 weeks
34˚F (1˚C) 3–6 months
34˚F (1˚C) 1–5 months
34˚F (1˚C) 3–4 weeks
34˚F (1˚C) 6–8 months
34˚F (1˚C) 2–4 weeks
34˚F (1˚C) 10–14 days
34˚F (1˚C) 2–3 months
34˚F (1˚C) 4–6 days
45–50˚F (7–10˚C) 1–2 weeks
34˚F (1˚C) 4 months
45–50˚F (7–10˚C) 1–2 weeks
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 3–6 months
55˚F (13˚C) 6 months
34˚F (1˚C) 10–12 months
34˚F (1˚C) 1–2 weeks
55–65˚F (13–18˚C) 4–5 months
34˚F (1˚C) 1–2 months
34˚F (1˚C) 10–14 days
34˚F (1˚C) 2–3 months
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 2–3 weeks
45–50˚F (7–10˚C) 1–2 weeks
34˚F (1˚C) 1–6 months
34˚F (1˚C) 7–10 days
34˚F (1˚C) 1–2 months
34˚F (1˚C) 4–5 months
34˚F (1˚C) 7–10 days
45–50˚F (7–10˚C) 12–18 days
45–50˚F (7–10˚C) 2–3 weeks
Comments
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other signs
of spoilage and wipe out the refrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.