Maytag SS-2 Food Storage tips, Fresh Food Storage, Frozen Food Storage, Fruit and Vegetables

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 6.

•Avoid overcrowding the refrigerator shelves. This reduces the circulation of air around the food and

results in uneven cooling.

Fruit and Vegetables

. Storage in the crisper drawers traps moisture to help preserve the fruit and vegetable quali_ for longer time periods. (Refer to page 11).

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

signs of decay,

•Always wrap odorous foods such as onions and cab- bage so the odor does not transfer to other foods,

•While vegetables need a certain amonnt of moisture to remain fresh, too much moisture can shorten

storage tinles (especially lettuce). Drain vegetahles well before storing,

Meat and Cheese

•Raw meat and poultry should be wrapped securely

so Ieakage and contamination of other foods or sur- faces 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 vour knife or instrument out of the mold itself. The

remaining cheese _4II be safe and flavorful to eat. Do

NOT tD' to save individual cheese slices, soft cheese, cottage cheese, cream, sour cream or yogurt when

mold appears.

Dairy Food

•Most daiD_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 the original carton and refrigerate immediately after purchasing and after each use.

Frozen Food Storage

•Tile freezer compartment of a refrigerator should be kept at 0°F or lower. To check the temperature, place an appliance thermometer between the frozen packages and check after 24 hours. If the tempera- ture is above 0°K adjust the control as described on page 6.

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

Packaging Foods for Freezing

•To minilnize delwdration and quali_ deterioration use aluminum foil, freezer wrap, freezer bags or air-

tight containers. Force as much air out of the pack- ages as possible and be sure they are tightly sealed.

Trapped air can cause the h)od to dD; out, change color and develop an off-flavor (freezer burn).

•Overwrap fresh meats and poultD; 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 tmnperature 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.

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

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