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HOW TO USE
Food Storage Tips
* The following tips may not be applicable depending on
the model.
Wrap or store food in the refrigerator in airtight and moisture-
proof material unless otherwise noted. This prevents food
odor and taste transfer throughout the refrigerator. For dated
products, check date code to ensure freshness.
Food
How to
Keep opened butter in a covered dish
Butter or
or closed compartment. When stor-
Margarine
ing an extra supply, wrap in freezer
packaging and freeze.
Cheese
Store in the original wrapping until
you are ready to use it. Once opened,
rewrap tightly in plastic wrap or alu-
minum foil.
Wipe milk cartons. For best storage,
Milk
place milk on interior shelf, not on
door shelf.
Store in original carton on interior
Eggs
shelf, not on door shelf.
Do not wash or hull the fruit until it is
Fruit
ready to be used. Sort and keep fruit
in its original container, in a crisper,
or store in a completely closed paper
bag on a refrigerator shelf.
Remove store wrapping and trim or
Leafy
tear off bruised and discolored areas.
Vegetables
Wash in cold water and drain. Place
in plastic bag or plastic container and
store in crisper.
Place in plastic bags or plastic con-
Vegetables with
tainer and store in crisper.
skins (carrots,
peppers)
Store fresh fish and shellfish in the
Fish
freezer section if they are not being
consumed the same day of purchase.
It is recommended to consume fresh
fish and shellfish the same day pur-
chased.
Cover leftovers with plastic wrap,
Leftovers
aluminum foil, or plastic containers
with tight lids.
Storing Frozen Food
NOTE
Check a freezer guide or a reliable cookbook for fur-
ther information about preparing food for freezing or
food storage times.
Freezing
Your freezer will not quick-freeze a large quantity of food. Do
not put more unfrozen food into the freezer than will freeze
within 24 hours (no more than 2 to 3 lbs. 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 (how 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 con-
densed, 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.
Packaging
Successful freezing depends on correct packaging. When
you close and seal the package, it must not allow air or mois-
ture in or out. If it does, you could have food odor and taste
transfer throughout the refrigerator and could 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
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