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Fruit
Wash, let dry, and store in refrigerator in plastic bags or in
the crisper. Do not wash or hull berries until you are ready
to use them. Sort and keep berries in their original
container in a crisper, or store in a loosely closed paper
bag on a refrigerator shelf.
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.
Freezing
Your freezer will 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.
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.
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
suffocation. Open a window and do not breathe
the vapors.
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