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i'f Food
Storage
Tips
Fresh
Food
Storage
• The fresh food eompartn_ent
of a refrigerator
should
be kept between
34°F and 40°F with
ml
optilmnll
tem-
perature
of 37°K To check the temperature,
place a_
appliance
thenuometer
in a glass of water and place il_
the center
of the refrigerator.
Check
after 24 hours,
if
the temperature
is ahme
40°F adjust
the controls
as
explaiuecl on page 5.
• Avoid
overcrowding
the
refrigerator
shelves.
This
rednces
the
eirculation
of air around
the
food
and
resnlts in tmeven
cooling.
Fruit and Vegetables
• Storage
in the crisper
drawers
traps
moisture
to help
presen'e
the fi'uit and vegetable
quality for longer time
periods.
(Refer to page 10).
• Snrt
fruits
and
vegetables
before
storage
and
use
bruised
or soft items first. Discard
those showing
signs
of decay.
• Ahvays wrap odorous
foods such as onim_s and cabbage
so the odor does not transier
to other tbods.
• While vegetah]cs
m_ed a certain amount
of moisture
to
remain
ffes}L too nmch moisture
can shorten
storage
tiums (especially
lettuce).
Drain vegetables
well beibre
storing.
Meat
and Cheese
• Haw meat amt poultry
should
be
wrapped
securely
so
leakage
and contamination
of other
tbods
or surfilces
does not occur.
• Occasionally
mold will develop
o_/the
snrfiaee of hard
cheeses
(Swiss, Cheddar,
Parmesan)
Cut off at leas! an
inch
around
and below
the moklv
area.
Keep
your
kuitb or instrument
out of tile mold'itself,
The remain-
ing cheese _dI1 be saib al_d flavorful to eat. Do NOT t U
to save individual
cheese
slices,
soil cheese,
cottage
cheese,
cream,
sour
cream
or yogurt
when
mold
appeals.
Frozen
Food
Storage
• The freezer compartment
of a refrigerator
should be
kept at 0°F or lower. Te eheek the temperature,
place
an appliance thermometer
between
the frozen pack-
ages and cheek after 24 hours. If the temperature
is
above 0°F, adjust the control as described on page 5.
• A freezer operates more efficiently when it is at least
two-thirds thll.
Packaging
Foods
for Freezing
• To minilnize
dehydration
and quality deterioration
use
ahnuimnn
tbi], freezer
wrap,
freezer
bags or airtight
containers
Force
as mo(h
air out ot' the packages
as
possible
and be sure they are tightly sealed. Trapped
_dr
can cause the food to dry out, change
color and devel-
op an ot}_-flavor (ti'eezer burn).
• Ovm_vrap
fresh meats and poultry with suitable
freezer
wrap prior to freezing.
• Do not refreeze
meat that has _mpletely
thawed.
Loading
the
Freezer
• AwJid adding too much warm fbod to the freezer
at one
time. This o_-erloads the freezer,
slows the rate of freez-
ing and can raise the temperature
of t)ozen
foods.
• Leave
space between
tl_e packages
so cold air can cir-
culate
freely; allowing
food to freeze
as quickly as pos-
sible.
• Avoid storing
haM-to-fi'eeze
foods such as ice cream
and orange
juice
on the t)eezer
door
shelves,
These
fbods arc best stored in the freezer
interior
where
the
temperature
varies less with door openings.
Refer
to the
Food
Storage
Chart
on page
9_0 for
approximate
storage
times.
Dairy
Food
• Most dai W fnnds such as milk, yogurt, sore" cream
and
cottage cheese have freshness
dates on their cartons
for
appropriate
length
of storage.
Store these
ibods in tim
original
carton
and refrigerate
imuledialely
af}er pro-
chasing
and each use.
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