Food Storage Guide - KitchenAid KSRS22Q Use And Care Manual

y. FOOD STORAGE GUIDE
^Tood Storage Guide
In This Section
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Storing fresh food. .25
This section gives you helpful information on how to store all types of food and for how
long. For more Information, see a reliable cookbook or a freezer guide.
Storing fresh food
Vegetables
Leafy:
Remove store wrapping. Tear off bruised and
discolored areas. Wash In cool water, drain.
Place In plastic bag or container and store In
crisper.
With skins:
Store in crisper or plastic bag.
Fruit
Berries:
Sort to remove injured berries. Do not wash
berries until they are to be served. Store In
original container In crisper.
Other:
Sort to remove Injured fruit before storing.
Wash fruit, let dry, place In perforated plastic
bag or loosely covered In plastic container
and store In crisper.
Eggs
Store in original carton. For best storage,
place on Interior shelf or in wine/egg rack.
Dairy products
Milk:
Store in original container on refrigerator
shelf.
Butter or margarine:
Store In the utility compartment or on
refrigerator shelf until opened. When
opened, store In covered dish or on butter
dish in the utility compartment.
Cheese:
Store in original packaging until opened.
When opened, tightly rewrap In plastic wrap
or aluminum foil and store In utility
compartment or on refrigerator shelf.
Condiments
Store small Jars and bottles in door bins.
Beverages
Wipe off bottles and cans. Store in door bins
or on refrigerator shelf.
Leftovers
Cover with plastic wrap or aluminum foil, or
place In plastic containers with tight fitting
lids.
Meat
Cured or smoked meat and cold cuts:
Store in original packaging until opened.
When opened, tightly rewrap using plastic
wrap or aluminum foil.
Fresh, prepackaged meat and poultry:
Store In original packaging.
Fresh, not prepackaged:
Remove market wrapping paper. Rewrap In
plastic wrap.
Cooked meat and poultry:
Wrap or cover with plastic wrap or aluminum
foil. Store Immediately.
Fresh fish and shellfish:
Store In plastic bag or tightly covered
container.
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