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Leafy vegetables
Remove store wrapping and trim or tear off: bruised and
discolored areas. Wash in cold water and drain. Place in a
plastic bag or plastic container and store in the crisper.
Vegetables with skins (carrots, peppers)
Place in plastic bags or plastic container and store in crisper.
Fish
Use fresh fish and shellfish the same day purchased.
Chef fresh
Store most chef fresh in original wrapping as long as it is
airtight and moisture-proof. Rewrap if necessary.
Leftovers
Cover leftovers with plastic wrap or aluminum foil. Plastic
containers with tight lids can also be used.
STORING FROZEN FOOD
NOTE: For further information about preparing food for
freezing or food storage times, check a freezer guide or a
reliable cookbook.
Packaging
Successful freezing depends on correct packaging. When you
close and seal the package, it must not allow air or moisture in
or out. If proper care is not given during packaging, you could
have food odor and taste transfer throughout the refrigerator
and also dry out frozen food.
Packaging recommendations:
° Rigid plastic containers with tight-fitting lids.
* Straight-sided canning/freezing jars.
° Heavy-duty aluminum foil.
° Plastic-coated paper.
° Non-permeable plastic wraps.
° Specified freezer-grade self-sealing plastic bags.
Follow package or container instructions for proper freezing
methods.
Do not use:
° Bread wrappers.
* Non-polyethylene plastic containers.
° Containers without tight lids.
* Wax paper or wax-coated freezer wrap.
° Thin, semi-permeable wrap.
Freezing
Your freezer wiii not quick-freeze any large quantities of food.
Do not put more unfrozen food into the freezer than will freeze
within 24 hours (no more than 2 to 3 ibs of food per cubic foot
of freezer space). Leave enough space in the freezer for air to
circulate around packages. Be careful to leave enough room at
the front so the door can close tightly.
Storage times will vary according to the quality and type
of food, the type of packaging or wrap used (airtight and
moisture-proof) and the storage temperature. Ice crystals inside
a sealed package are normal. This simply means that moisture
in the food and air inside the package have condensed,
creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for 30
minutes, then package and freeze. Cooling hot foods before
freezing saves energy.
NOTE: Do not store food near the sensor; it may cause the
sensor to malfunction.
SUFFOCATION HAZARD
When using dry ice, provide adequate ventilation.
Dry ice is frozen carbon dioxide (CO2). When it vaporizes,
it can displace oxygen, causing dizziness, light-headedness,
unconsciousness and death by sufl:ocation. Open a window
and do not breathe the vapors.
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