Fresh Food Storage
• The fresh food eompartment
of a refrigerator
be kept between
34°F and 40°F with an optimum
of 37°F. To check
place an appliance
in a glass of water
and place in the center
of the refrigerator.
'after 24 hours.
If the temperature
is above 40°F
adjust the controls as explained on page 5.
• Avoid overcrowding
of air around
the food and
results in uneven cooling.
Fruits and Vegetables
• Storage in the crisper drawers traps moisture to help
the fruit and vegetable
quality for longer
time periods. (Refer to page 8).
• Sort fruits and vegetables
or soft items
signs of decay.
• Always wrap odorous
foods such as onions and cab-
bage so the odor does not transfer
to other foods.
• While vegetables
need a certain amount of moisture
to remain fresh, too much moisture
can shorten stor-
age times (especially le_]ee).
• Paw meat and poultry
should be wrapped
so leakage and contamination
of other foods or sur-
faces does not occur.
on the surface
hard cheeses (Swiss, Cheddar, Parmesan).
Cut off at
least an inch around and below the moldy area. Keep
your knife or instrument
out of the mold itself. The
cheese will be safe and flavorful to eat. Do
NOT try to sav_ individual cheese slices, soft cheese,
sour cream or yogurt when
Frozen Food Storage
• The freezer compartment
of a refrigerator
kept at 0°F or lower. To check the temperature,
place an appli_ce
packages and check after 24 hours. If the tempera-
turc is alx_ve 0"F, adjust the control ,as described
• A freezer operates more efficiently when it is at least
Packaging Foods for Freezing
• To minimize
and quality deterioration
use 'aluminum foil, freezer wrap, freezer bags or _tir-
Force as much air out of the pack-
ages as possible and be sure they are tightly seeded.
Trapped air can cause the food to dry out, change
color and develop an off-flavor (freezer burn).
freezer wrap prior to freezing.
• Avoid adding too much warm food to the freezer at
one time. This overloads the freezer, slows the rate of
and can raise the temperature
Leave space between
so cold air can
circulate freely, alkmring food to freeze as quickly as
* Aw)id storing hard-to-freeze
foods such as ice cream
and orange juice on the freezer door shelves. These
foods are best stored in the freezer interior
varies less with door openings.
to the Food Storage
Chart on page
• Most dairy foods such as milk, yogurt, sour cream and
cottage cheese have freshness
dates on their cartons
length of storage. Store these foods in
the original carton and refrigerate
and 'after each use.