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Food Storage "tips .................................................
Fresh Food Storage Frozen Food Storage
• The fresh food compartment of a refrigerator should • Tile freezer compartment of a refrigerator should be
be kept between 34°F and 40°F with an optimum kept at 0°F or lower. To check the temperature,
temperature of 37°F. To check the temperature, place an appliance thermometer between the frozen
place an appliance thermometer in a glass of water packages and check after 24 hours. If the tempera-
and place in the center of the refrigerator. Check ture is above 0°K adjust the control as described on
after 24 hours. If the temperature is above 40°F page 6.
adjust the controls as explained on page 6.
• A freezer operates more efficiently when it is at least
• Avoid overcrowding the refrigerator shelves. This two-thirds fidl.
reduces the circulation of air around the food and
results in uneven cooling. Packaging Foods for Freezing
• To minilnize delwdration and quali_ deterioration
Fruit and Vegetables use aluminum foil, freezer wrap, freezer bags or air-
. Storage in the crisper drawers traps moisture to help tight containers. Force as much air out of the pack-
preserve the fruit and vegetable quali_ for longer ages as possible and be sure they are tightly sealed.
time periods. (Refer to page 11). Trapped air can cause the h)od to dD; out, change
color and develop an off-flavor (freezer burn).
• Sort fruits and vegetahles before storage and use
bruised or soft items first. Discard those showing • Overwrap fresh meats and poultD; with suitable
signs of decay, freezer wrap prior to freezing.
• Always wrap odorous foods such as onions and cab- • Do not refreeze meat that has completely
bage so the odor does not transfer to other foods, thawed.
• While vegetables need a certain amonnt of moisture
to remain fresh, too much moisture can shorten Loading the Freezer
storage tinles (especially lettuce). Drain vegetahles • Avoid adding too much warm food to the freezer at
well before storing, one time. This overloads the freezer, slows the rate of
freezing and can raise the tmnperature of frozen
Meat and Cheese foods.
• Raw meat and poultry should be wrapped securely • Leave space between the packages so cold air can
so Ieakage and contamination of other foods or sur- circulate freely, allowing food to freeze as quickly as
faces does not occur, possible.
• Occasionally mold will develop on the surface of • Avoid storing hard-to-freeze foods such as ice cream
hard cheeses (Swiss, Cheddar, Parmesan). Cut off at and orange juice on the freezer door shelves. These
least an inch around and below the moldy area. Keep foods are best stored in the freezer interior where
vour knife or instrument out of the mold itself. The the temperature varies less with door openings.
remaining cheese _4IIbe safe and flavorful to eat. Do Refer to the Food Storage Chart on page 20 for
NOT tD'to save individual cheese slices, soft cheese, approximate storage times.
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.
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