Jenn-Air JS48CSDBDA User Manual page 16

FQQD P
HANDLJ
RCHASJNG, STORAGE &
G GUiDELiNES
The fresh food compartment should be
set in the range of 340 F (I ° C) - 380 F
(3o C), based on your preference.
The freezer compartment should be set
at 0 ° F (-180 C) or below.
The best coding occurs when the air is
allowed to drcu[ate freely around the
food items. Do not over crowd the refrig-
erator shelves.
EGGS AND DAIRY
Store eggs on the refrigerator shelf in
their
original carton,
Refrigerate eggs in the she[[ until you are
ready to use them, do not allow them to
warm up to room temperature prior to
cooking.
Do not use crad<ed eggs.
Do not purchase eggs if they are being
sdd from the aisle,rather than a coden
Follow the freshness dates printed on the
packagingwhen using dairy foods.
Refrigerate dairy foods immediately after
purchase and after each use.
Close cartons tightly after use to keep out
air and other food odors.
Occasionally mold will develop on the
surface of hard cheeses (Swiss, Cheddar,
Parmesan,etc). Cut off at [east an inch
around and bdow the ruddy area,keeping
the knife out of the mold itself.
[f soft cheese, cot_ge cheese, cheese
slices or other cheese foods develop
todd, do not save.
FRESH MEATS
AND
Leave meat and poukry in original store
wrap before use (repeated handling can
introduce bacteria into the product).
Store raw meats in sealed packages to
prevent leaks and possible contamination
of other foods and surfaces.
[f not freezing fresh meats or poultry,
store in the C[imateZone
TM
drawer set
on the Heats setting.
Observe and follow all expiration dates
for perishable items that are precooked
or ready to eat.
Refrigerate or freeze leftovers immedi-
ately. Perishable food should never be
allowed to be out at room temperature
for greater than 2 hours to_[,
Store leftovers in dean, shallow, tighdy
covered containers. The core of dense,
large pieces of meat and poultry or deep
pots of soup and stew take longer to
reach a safe storage temperature, Shallow
containers allow food to coo[ thoroughly
more quickly. Cut large cuts of meat into
slices of 3 inches (7.62 cm) or less and
remove poultry from the bone before
refrigerating. Divide soups and stews into
smaller containers.
When reusing leftovers, reheat thoroughly.
Heat up leftover sauces,soups,and gravy
quickly and boil for at [east one minute,
Heat other leftovers to i6S° F (740 C).
FRESH FRUITS AND
Store in a CiimateZone
TM
storage drawer
set on the appropriate setting (Produce
or Citrus, see page 8).
Sort fresh produce items before
storage
and use bruised or soft items first, Discard
those showing signs of decay.
Handle fresh produce with care. Even a
minor bruise can promote decay and
result in premature quality loss.
Wrap odorous foods such as onions and
cabbage.
Wait to wash and cut up fresh fruits and
vegetables until right before use._/ashing
can strip away natural protection while
cutting initiates enzyme activity, Both fac-
tors can havea negative effect upon shelf
[fie.
Wash ail fresh fruits and vegetablesat the
time of use,even those with a peel or rind
that wii[ not be eaten.This helps prevent
bacteria from the outside being trans-
ferred to the edible inside during cutting,
FROZEN FOOD
Do not refreeze items that have com-
pletely thawed.
The freezer section wi[[ operate more
efficiently when it is [oade& If there are
not enough food items to fii[ the freezer
at [east _s full, use bags of ice or milk
cartons filled with water to fii[ the freezer
up to this level.
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