Sub-Zero 700 SERIES Use And Care Manual page 23

Fresh Vegetables
Recommended
storage temperature
Form in degrees F
anise 34-36
artichokes 34
asparagus
34-35
beans, green/snap and lima 40-45
bean sprouts 34
beets
34
belgian endive 36-38
bok choy 34
broccoli
34
brussels sprouts 34
cabbage 34
carrots 34
cauliflower
34
celeriac 34
celery 34
chinese broccoli
34
chinese cabbage 34
corn, sweet 34
cucumbers
45-50
daikon 34
eggplant 45-50
endive/escarole 34
garlic 34
ginger root 55
horseradish 34
jerusalem artichokes
34
jicama 55-65
kale 34
kohlrabi
34
leeks 34
lettuce 34
mushrooms
34
okra 45-50
onions, bulb 34
onions, green 34
parsley
34
parsnips 34
peas, pods and shelled 34
peppers, bell
45-50
peppers, chile 45-50
potatoes 40-50
Approximate
storage life at Recommended
refrigerator storage time in
temperatures
freezer at 0°F
2-3 weeks See food preservation
1-2 weeks books/guides for
2-3 weeks complete instructions
10-14 days
on freezing vegetables.
7-9 days
3-5 months
2-4 weeks
3 weeks
1-2 weeks
3-5 weeks
3-6 months
1-5 months
3-4 weeks
6-8 months
2-4 weeks
10-14 days
2-3 months
4-6 days
1-2 weeks
4 months
1-2 weeks
2-3 weeks
3-6 months
6 months
10-12 months
4-5 months
1-2 months
10-14 days
2-3 months
2-3 months
2-3 weeks
1-2 weeks
1-6 months
7-10 days
1-2 months
4-5 months
7-10 days
12-18 days
2-3 weeks
2-4 months
Comments
Wash vegetables in cool water and drain. Store in
air-tight container or plastic wrap.
Most vegetables should be stored in higher humidity.
See page 24 for a list of ethylene sensitive and
ethylene producing vegetables and fruits.
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.
indicates vegetables that are sensitive to chill
injury, a cause of spoilage. Damage may not be
apparent until the vegetables are returned to a
warmer temperature.
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