Whirlpool RSD2200 warranty Frozen Food Storage, Fruits and Vegetables, Meat and Cheese, Dairy Food

Meat and Cheese

•To maximize storage time store these items in the

Meat/Cheese drawer. Refer to page 5 for temperature settings,

Fruits and Vegetables

•Storage in the crisper drawers traps moisture to help

keep fruits and vegetables fresh. The Vari Crisper allows the moisture level to be adjusted depending on

what is stored in the crisper. Generall_ fruits need low moisture and vegetables need high moisture.

Refer to page 5 for setting the control,

•Fruit and vegetable quaJity affects the length of storage. Quality can vmTyfrom item to item varietd: to variety and season to season. For example, a rainy growing season can cause lettuce to be brow_l when purchased or brown more quickly. Sort fruits and vegetables before storage and use bruised or soft items first. Discard those showing signs of decay.

•When storing vegetables, the crispers will perform better if they are at least two-thirds full. If they are less

than two-thirds full, always store vegetables in plastic bags oi" airtight contaiuecs to reduce moisture loss.

•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). Be sure the vegetables arewell drained before storing. It may also

be helpfnl to place a layer of paper towels in the bottom of the bag to absorb anv excess moisture,

Dairy Food

• Store butter and margarine in the Dairy Compartment found in the refrigerator door.

•Most dai D' foods such as rnilk, cream, 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 each use, Close carton lids tightly to keep out air and odors.

•Occasionally mold _ill develop on the surface of hard

cheeses (Swiss, Cheddar, Parmesan). The moldy' areas can be trimmed away and the remaining cheese

will still be flavorful and safe to eat.

Frozen Food Storage

The freezer compartment of a refrigerator should be kept at 0°F or lower. To check the freezer, place an

appliance thermometer bern,ten the frozen packages and check after 24 hours. A freezer operates more

efficiently when it is at least two-thirds full. If not this

filll it will be helpful to fill milk cartons half fnll of

water and place them in the freezer.

Refer to the Food Storage Chart on pages 8-9 for

approximate storage times. For the best results

when freezing foods, follow these guidelines:

Packaging Foods for Freezing

•When freezing fruits and vegetables select fresh, top- quality products.

•Use a freezer wrap that is air-, moisture- and vapor-

proof. Some good choices are heaxT-duty aluminum foil, freezer plastic wrap, polyethylene-coated freezer

paper, freezer bags or airtight containers. Force as much air out of the packages as possible and be sure they are tightly sealed. Trapped air ean cause the food to d D, out, change color and develop an off-flavor(freezer burn).

•Fresh meats and poult D can be left in the store wrapping when freezing for less than gvo weeks. For

longer storage, overwrap with a suitable freezer wrap. Do not refreeze meat that has completely thawed.

Loading the Freezer

•Avoid adding too nmch warm food to the freezer at one time. This overloads the freezer, slows the rate of

freezing and can raise the temperature of already frozen foods.

•Place the packages in the coldest part of the freezer first (against the walls or bottom of the compartment) to insure the food freezes as quickly as possible.

Leave a little space between the packages so cold air ean eirculate.

•Avoid storing hard-to-freeze tbods such as ice cream and orange juice on the freezer door sheh,es. These foods are best stored in the freezer interior where the

temperature varies less with door openings.

Foods That Don't Freeze Well

•Some foods cannot be frozen sueeessfill b, because

the freezing causes them to deteriorate. These include:

potatoes (unless mashed) erealn fillings

cooked eggwhites sour cream

salad greens

luneheon meat

soft cheeses {cream, cottage, processed}

m_onnaise

milk and cream

gelatin salads bananas

citrus fruits

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