Food Preservation - Sub-Zero Designer Serie Manual De Instrucciones

Food Preservation

Food Preservation
Food Preservation Tips–To reduce the risk of spoilage,
minimize food handling. Store fruits and vegetables sepa-
rately. Store meats in the original packaging; once opened,
re-wrap tightly.
Ethylene Gas–Many fresh foods emit ethylene gas, a
naturally-occurring compound that hastens food ripening
and spoilage. Sub-Zero refrigerators come with an air puri-
fication system (based on technology developed by NASA)
that scrubs the air of ethylene and odor every 20 minutes.
To reduce spoilage, do not store ethylene-producing fruits
and vegetables with those that are ethylene-sensitive.
Indicates an ethylene-producing food.
Indicates an ethylene-sensitive food.
Humidity–The optimal humidity varies for different foods.
To keep food fresher longer, store foods in the areas desig-
nated in the following charts.
20 | Sub-Zero Customer Care 800.222.7820
FOOD ECODE REFRIGERATOR
FRESH VEGETABLES
Artichokes
Asparagus
Bean sprouts
Beans (green or lima)
Beets without tops
Bok choy
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Corn
Cucumbers
Eggplant*
Fresh herbs
Garlic*
Ginger*
Jicama*
Kale
Leeks
Lettuce
Mushrooms
Onions
Parsley
Peas (sugar, snap, snow)
Peppers (bell or chile)
Potatoes*
Radishes
Shallots
Spinach
Squash (soft rind)
Tamarillos
Water chestnuts
*Do not refrigerate.
FREEZER
1–2 weeks Freezing fresh
vegetables
2–3 weeks
is not
7–9 days
recommended
7–10 days
3–4 months
3 weeks
1–2 weeks
3–6 weeks
1–5 months
3–4 weeks
1–2 months
5–8 days
10–14 days
1–2 weeks
1–3 weeks
6–7 months
6 months
1–2 months
1–2 months
2 months
2–3 weeks
1–2 weeks
1–6 months
1–2 months
1–2 weeks
2–3 weeks
5–10 months
1–2 months
6 months
10–14 days
1–2 weeks
7–10 days
2–4 months