Estate TT18DK Storing fresh food, Leafy vegetables, Vegetables with skins carrots, peppers, Fruit

There is a coilec~. way to p&&.-and storerefriger&d or.frozen foodTo keep food fresher, longer, .takd’the time to study these recommended’steps.

Storing fresh food

Wrap or store food placed in the refrigerator in airtight and moisture-proof material. This prevents food odor and taste transfer throughout the refrigerator. For dated products, check code date to ensure fresh- ness.

Leafy vegetables

Remove store wrapping and trim or tear off bruised and discolored areas. Wash in cold water and drain. Place in plastic bag or plastic container and store in crisper.

Vegetables with skins (carrots, peppers)

Store in crisper, plastic bags or plastic container.

Fruit

Wash, let dry and store in refrigerator in plastic bags or crisper. Do not wash or hull berries until they are ready to use. Sort and keep berries in their original container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.

m3gs

Store in the original carton on an interior shetf.

Milk

Wipe milk cartons. For best storage, place milk on interior shelf.

Butter or margarine

Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.

Cheese

Store in the original wrapping until you are ready to use ft. Once opened, rewrap tightly in plastic wrap or aluminum foil.

Leftovers

Cover leftovers with plastic wrap or alumi- num foil. Plastic containers with tight lids can also be used.

Meat

Store most meat in original wrapping as long as it is airtight and moisture-proof. Rewrap if necessary. See the following chart for storage times.

		APPROXIMATE		TIME
	TYPE	(DAYS)
1	Chicken	1 to	2	I
1	Steaks and roasts	3 to	5	I

Variety meats	1 to 2
	I

‘If storing meat longer than the times given, follow the directions for freezing.

NOTE: Use fresh fish and shellfish the same day as purchased.