Jenn-Air JSD2388AEA, JSD2388AEB Tips, Fresh Food Storage, Frozen Food Storage, Foo......d Storage

Foo......d Storage Tips .... ............•

Fresh Food Storage

•The fresh food compartment of a refrigerator should be kept between 34°F and 40°F with an optimum ten> peratnre of 37°E To check the temperature, place an appliance thermometer in a glass of water and place in the center of the refrigerator. Check after 24 hours. If

the temperature is above 40°F adjust the controls as explained on page 5.

•Avoid oxererowding the refrigerator shelves. This reduces the circulation of air around the fuod and

results in uneven cooling.

Fruit and Vegetables

•Storage in the crisper drawers traps moisture to help preserve the fruit and vegetable qnality for longer time periods. (Refer to page 10).

•Sort fruits and vegetables before storage and use bruised or soft items first. Discard those showing signs

of decay.

•Always wrap odorous foods such as onions and cabbage so the odor does not transfer to other tbods.

•While vegetables need a eertain amount of moisture to remain fresh, too nmch moisture can shorten storage times (especially lettuce). Drain vegetables well before storing.

Meat and Cheese

•Raw meat m-ldpoult U should be wrapped securely so

leakage and contamination of other foods or surfaces does not occur,

•Occasionally mold will develop on the surface of hard cheeses (Swiss, Cheddar, Parmesan). Cnt off at least an

inch around and below the moldy area. Keep your knife or instrument out of the mold itself. The remain-

ing cheese will be safe and flavorfnl to eat. Do NOT tlT to save indMdual cheese slices, soft cheese, cottage cheese, cream, sour cream or yogurt when mold appears.

Dairy Food

•Most daiU foods such as milk, yogurt, sour cream and cottage cheese have freshness dates on their cartons for appropriate length of storage. Store these tbods in the original carton and refrigerate immediately a_er pur- chasing and each use.

Frozen Food Storage

*The freezer compartment of a refrigerator should be kept at 0°F or lower. To check the temperature, place an appliance thermometer bep,veen the frozen pack- ages and check after 24 honrs. If the temperature is above 0°K adjust the control as described on page 5.

•A freezer operates more efficiently when it is at least Vvo,-thirds full.

Packaging Foods for Freezing

•To minimize dehydration and qnality deterioration use ahnninum foil, freezer wrap, freezer bags or airtight containers. Force as much air out or' the packages as

possible and be sure they are tightly sealed. Trapped air can cause the food to d D' out, change color and devel- op an off-flavor (freezer burn).

•Ovepa,rap fresh meats and poultD _with suitable freezer wrap prior to freezing.

*Do not refreeze meat that has eompletely thawed.

Loading the Freezer

•Avoid adding too much warm food to the freezer at oue time. This overloads the freezer, slows the rate of freez- ing and can raise the temperature of frozen foods.

•Leave space between the packages so cold air can cir-

culate freely,, allowing food to freeze as quickly as pos- sible.

,,Avoid storing hard-to-freeze foods such as ice cream

and orange juice on the freezer door shelves. These foods are best stored in the freezer interior where the

temperature varies less with door openings.

Refer to the Food Storage Chart on page 20 for approximate storage times.

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