Sub-Zero PRO 48 Use & Care Manual page 20

Food Storage Recommendations
Fresh Vegetables
FRESH VEGETABLES
anise
artichokes
asparagus
beans, green / snap / lima*
bean sprouts
beets
belgian endive
bok choy
broccoli
brussels sprouts
cabbage
carrots
cauliflower
celeriac
celery
chinese broccoli
chinese cabbage
corn, sweet
cucumbers*
daikon
eggplant*
endive / escarole
garlic
horseradish
jerusalem artichokes
kale
kohlrabi
leeks
lettuce
mushrooms
okra*
onions, bulb
onions, green
parsley
parsnips
peas, pods and shelled
peppers, bell*
peppers, chile
pumpkins*
radicchio
*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0°F
Recommended Storage Life
Temperature (refrigerator)
34–36°F 2–3 weeks
(1–2°C)
34°F 1–2 weeks
(1°C)
34–36°F 2–3 weeks
(1–2°C)
40–45°F 7–10 days
(4–7°C)
34°F 7– days
(1°C)
34°F 3–4 months
(1°C)
36–38°F 2–4 weeks
(2–3°C)
34°F 3 weeks
(1°C)
34°F 1–2 weeks
(1°C)
34°F 3–5 weeks
(1°C)
34°F 3–6 weeks
(1°C)
34°F 1–5 months
(1°C)
34°F 3–4 weeks
(1°C)
34°F 6–8 months
(1°C)
34°F 1–2 months
(1°C)
34°F 10–14 days
(1°C)
34°F 2–3 months
(1°C)
34°F 5–8 days
(1°C)
45°F 10–14 days
(7°C)
34°F 4 months
(1°C)
45°F 1–2 weeks
(7°C)
34°F 2–3 weeks
(1°C)
34°F 6–7 months
(1°C)
34°F 10–12 months
(1°C)
34°F 1–2 weeks
(1°C)
34°F 1–2 months
(1°C)
34°F 10–14 days
(1°C)
34°F 2 months
(1°C)
34°F 2–3 weeks
(1°C)
34°F 1–2 weeks
(1°C)
45°F 1–2 weeks
(7°C)
34°F 1–6 months
(1°C)
34°F 7–10 days
(1°C)
34°F 1–2 months
(1°C)
34°F 4–5 months
(1°C)
34°F 1–2 weeks
(1°C)
45°F 2–3 weeks
(7°C)
45°F 2–3 weeks
(7°C)
38–45°F 3–4 months
(3–7°C)
34°F 2–3 weeks
(1°C)
Comments
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other
signs of spoilage and wipe out the refrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
20
(-18°C) .