Food Storage Tips

Fresh Food Storage

•The fresh-food compartment of a refrigerator should be kept between 34°F and 40°F with an optimum temperature of 37°F. 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 3.

•Temperatures measured elsewhere in the refrigerator may vary from crisper readout temperatures (select models) due to location of crisper thermostat.

•Avoid overcrowding the refrigerator shelves. This reduces the circulation of air around the food and results in uneven cooling.

Fruit and Vegetables

•Store in the crisper drawers to help preserve the fruit and vegetable quality for longer time periods.

•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 foods.

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

Meat and Cheese

•Raw meat and poultry 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). Cut off at least an inch around and below the moldy area. Keep your knife or instrument out of the mold itself. The remaining cheese will be safe and flavorful to eat. Do NOT try to save individual cheese slices, soft cheese, cottage cheese, cream, sour cream or yogurt when mold appears.

the original carton and refrigerate immediately after purchasing and after each use.

Frozen Food Storage

•The freezer compartment of a refrigerator should be kept at approximately 0°F. To check the temperature, place an appliance thermometer between the frozen packages and check after 24 hours. If the temperature is above 0˚F, adjust the control as described on page 3.

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

Packaging Foods for Freezing

•To minimize dehydration and quality deterioration, use aluminum foil, freezer wrap, freezer bags or airtight containers. Force as much air out of the packages as possible and be sure they are tightly sealed. Trapped air can cause the food to dry out, change color and develop an off-flavor (freezer burn).

•Overwrap fresh meats and poultry with suitable freezer wrap prior to freezing.

•Do not refreeze meat that has completely thawed.
Loading the Freezer

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

•Leave space between the packages so cold air can circulate freely, allowing food to freeze as quickly as possible.

•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.

Dairy Food

•Most dairy foods such as milk, yogurt, sour cream and cottage cheese have freshness dates on their cartons for appropriate length of storage. Store these foods in

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