Storage drawers
Storage Drawers
Built - In Refrigerators
Excess water that may accumulate in the bottom of the drawers should be emptied and the drawers wiped dry.
Fruit and vegetable drawers
The storage drawers at the bottom of the | When replacing the drawers, always push | |
fresh food compartment are designed to | them all the way in. | |
provide high humidity levels required by | Storage time will depend upon the type of | |
most vegetables and lower humidity levels | ||
food and its condition when placed in the | ||
required for most fruits. | ||
drawers. | ||
|
High humidity setting
This refrigerated drawer is designed to keep unwrapped foods fresh by retaining the natural moisture content of foods such as:
• Artichokes | • Celery | • Parsley |
• Asparagus | • Cherries | • Peas, green |
• Beets,topped | • Corn | • Radishes |
• Blueberries | • Currants | • Rhubarb |
• Currants | • Greens, leafy | • Spinach |
• Carrots | • Lettuce | • Tomatoes, ripe |
As in any refrigerated storage area, it is recommended that foods with strong odors be stored
• Broccoli | • Cabbage | • Parsnips |
• Brussels | • Cauliflower | • Turnips |
sprouts | • Green onions |
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Low humidity setting
This refrigerated drawer is designed to provide lower humidity storage for items such as:
• Apples | • Nectarines | • Raspberries |
• Apricots | • Oranges | • Squash, summer |
• Grapes | • Peaches | • Strawberries |
• Mushrooms | • Pears | • Tangerines |
Sealed snack pan
The Sealed Snack Pan retains high humidity for the convenient storage of lunch meats and cheese, hors d’oeuvres, spreads and snacks.
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