Meat and Cheese
•To maximize storage time store these items in the
Meat/Cheese drawer. Refer to page 5 for temperature settings,
Fruits and Vegetables
•Storage in the crisper drawers traps moisture to help
keep fruits and vegetables fresh. The Vari Crisper allows the moisture level to be adjusted depending on
what is stored in the crisper. Generall_ fruits need low moisture and vegetables need high moisture.
Refer to page 5 for setting the control,
•Fruit and vegetable quaJity affects the length of storage. Quality can vmTyfrom item to item varietd: to variety and season to season. For example, a rainy growing season can cause lettuce to be brow_l when purchased or brown more quickly. Sort fruits and vegetables before storage and use bruised or soft items first. Discard those showing signs of decay.
•When storing vegetables, the crispers will perform better if they are at least
than
•Always wrap odorous foods such as onions and cabbage 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 storage times (especially lettuce). Be sure the vegetables arewell drained before storing. It may also
be helpfnl to place a layer of paper towels in the bottom of the bag to absorb anv excess moisture,
Dairy Food
• Store butter and margarine in the Dairy Compartment found in the refrigerator door.
•Most dai D' foods such as rnilk, cream, 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 each use, Close carton lids tightly to keep out air and odors.
•Occasionally mold _ill develop on the surface of hard
cheeses (Swiss, Cheddar, Parmesan). The moldy' areas can be trimmed away and the remaining cheese
will still be flavorful and safe to eat.
Frozen Food Storage
The freezer compartment of a refrigerator should be kept at 0°F or lower. To check the freezer, place an
appliance thermometer bern,ten the frozen packages and check after 24 hours. A freezer operates more
efficiently when it is at least
filll it will be helpful to fill milk cartons half fnll of
water and place them in the freezer.
Refer to the Food Storage Chart on pages
approximate storage times. For the best results
when freezing foods, follow these guidelines:
Packaging Foods for Freezing
•When freezing fruits and vegetables select fresh, top- quality products.
•Use a freezer wrap that is
proof. Some good choices are
paper, freezer bags or airtight containers. Force as much air out of the packages as possible and be sure they are tightly sealed. Trapped air ean cause the food to d D, out, change color and develop an
•Fresh meats and poult D can be left in the store wrapping when freezing for less than gvo weeks. For
longer storage, overwrap with a suitable freezer wrap. Do not refreeze meat that has completely thawed.
Loading the Freezer
•Avoid adding too nmch warm food to the freezer at one time. This overloads the freezer, slows the rate of
freezing and can raise the temperature of already frozen foods.
•Place the packages in the coldest part of the freezer first (against the walls or bottom of the compartment) to insure the food freezes as quickly as possible.
Leave a little space between the packages so cold air ean eirculate.
•Avoid storing
temperature varies less with door openings.
Foods That Don't Freeze Well
•Some foods cannot be frozen sueeessfill b, because
the freezing causes them to deteriorate. These include:
potatoes (unless mashed) erealn fillings
cooked eggwhites sour cream
salad greens
luneheon meat
soft cheeses {cream, cottage, processed}
m_onnaise
milk and cream
gelatin salads bananas
citrus fruits
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