Sub-Zero 700 SERIES Use And Care Manual page 24

K
eeping
eeping
More Fresh Vegetables
Form
pumpkins
radicchio
radishes
romaine
rutabagas
salsify
shallots
snow peas
spinach
squash, summer
squash, winter
sweet potatoes
tamarillos
tomatoes (ripe)
turnips
water chestnuts
watercress
Suggested Food Storage
Food safety ... food quality
The food storage charts on pages
21-25 give you specific informa-
tion to help you keep food safe
and keep it at its best quality. The
recommended storage tempera-
tures will help you provide
optimal storage conditions, to
help you keep food at it best
quality longer. As a general rule,
food that requires refrigeration
that is handled properly and kept
at temperatures below 45° F will
24
f
f
ood at its
ood at its
Recommended Approximate
storage storage life at Recommended
temperature in refrigerator storage time in
degrees F temperatures freezer at 0°F
38-55 3-4 months See food
34 2-3 weeks
preservation
34 3-4 weeks
books/guides
34 2-3 weeks
for complete
34 4-6 months
instructions
34 2-4 months
on freezing
34 6 months
vegetables.
34 1-2 weeks
34 1-2 weeks
40-50 1-2 weeks
50-55 3-5 months
55-60 4-7 months
37-40 2 months
34-40 3-4 weeks
34 4-5 months
34-36 1-2 months
34 2-3 weeks
be safe to eat. Storing food at
temperatures below 45° F keeps it
out of the Danger Zone.
The storage times for refrigeration
will help keep food from spoiling
or becoming dangerous to eat.
The time limits for frozen foods
are to maintain flavor and texture
...if food is kept longer than the
recommended time in the freezer,
it will still be safe to eat, but the
quality won't be as good.
b
b
est
est
Comments
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.
Ethylene
Some fruits and vegetables will
produce ethylene, a gas that
initiates the ripening process.
Ethylene can cause premature
ripening in some foods, while in
others, it can actually cause
damage. To reduce unnecessary
spoilage of your produce, do not
store ethylene producing fruits
and vegetables with those that are
sensitive to it.
Don't store with foods that
ethylene are sensitive to
producers... ethylene
apples unripe bananas
apricots green beans
avocados belgian endive
ripening bananas broccoli
cantaloupe brussels sprouts
cherimoyas cabbage
figs carrots
guavas cauliflower
honeydew chard
kiwifruit cucumbers
mamey sapote eggplant
mangoes unripe kiwifruit
mangosteen leafy greens
nectarines lettuce
papayas okra
passion fruit parsley
peaches peas
pears peppers
persimmons spinach
plantains squash
plums sweet potatoes
prunes watercress
quince watermelon
tomatoes