Fresh Food Storage; Frozen Food Storage - Maytag MTB1955 User Manual

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Food
Storage
lips
................................................
Fresh Food Storage
• The fresh food eompartment
of a refrigerator
should
be kept between
34°F and 40°F with an optimum
temperature
of 37°F. To check
the temperature,
place an appliance
thermometer
in a glass of water
and place in the center
of the refrigerator.
Check
'after 24 hours.
If the temperature
is above 40°F
adjust the controls as explained on page 5.
• Avoid overcrowding
the refrigerator
shelves.
This
reduces
the circulation
of air around
the food and
results in uneven cooling.
Fruits and Vegetables
• Storage in the crisper drawers traps moisture to help
preserve
the fruit and vegetable
quality for longer
time periods. (Refer to page 8).
• Sort fruits and vegetables
before
storage
and use
bruised
or soft items
first. Discard
those sh(r,ving
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).
Drain vegetahles
well
before storing.
Meat
and Cheese
• Paw meat and poultry
should be wrapped
securely
so leakage and contamination
of other foods or sur-
faces does not occur.
• Occasionally
mold
will develop
on the surface
of
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
remaining
cheese will be safe and flavorful to eat. Do
NOT try to sav_ individual cheese slices, soft cheese,
cottage cheese,
cream,
sour cream or yogurt when
mold appears.
Frozen Food Storage
• The freezer compartment
of a refrigerator
should be
kept at 0°F or lower. To check the temperature,
place an appli_ce
thermometer
between
the frozen
packages and check after 24 hours. If the tempera-
turc is alx_ve 0"F, adjust the control ,as described
on
page 5.
• A freezer operates more efficiently when it is at least
two-thirds
fidl.
Packaging Foods for Freezing
• To minimize
dehydration
and quality deterioration
use 'aluminum foil, freezer wrap, freezer bags or _tir-
tight containers.
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).
• Overwrap
fresh
meats
and poultry
with
suitable
freezer wrap prior to freezing.
• Do
not
refreeze
meat
that
has
completely
thawed.
Loading
the Freezer
• Avoid adding too much warm food to the freezer at
one time. This overloads the freezer, slows the rate of
freezing
and can raise the temperature
of frozen
foods.
Leave space between
the packages
so cold air can
circulate freely, alkmring food to freeze as quickly as
possible.
* 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
where
the temperature
varies less with door openings.
Refer
to the Food Storage
Chart on page
12 for
approximate
storage
times.
Dairy Food
• Most dairy foods such as milk, yogurt, sour cream and
cottage cheese have freshness
dates on their cartons
for appropriate
length of storage. Store these foods in
the original carton and refrigerate
immediately
after
purchasing
and 'after each use.
11

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