Fresh Food Storage; Frozen Food Storage - Jenn-Air 12642718 Guide De L'utilisateur

F
S
OOD TORAGE
F F S
RESH OOD TORAGE
➢ The fresh food compartment of a
refrigerator should be kept between
34° F and 40° F with an optimum
temperature of 37° F. To check the
temperature, place an appliance
thermometer in a glass of water and
place in the center of the refrigerator.
Check after 24 hours. If the
temperature is above 40° F adjust the
controls as explained on page 10.
➢ Avoid overcrowding the refrigerator
shelves.This reduces the circulation of
air around the food and results in
uneven cooling.
FRUITS AND VEGETABLES
➢ Storage in the crisper drawers traps
moisture to help preserve the fruit
and vegetable quality for longer time
periods. (Refer to page 12).
➢ Sort fruits and vegetables before
storage and use bruised or soft items
first. Discard those showing signs of
decay.
➢ Always wrap odorous foods such as
onions and cabbage so the odor does
not transfer to other foods.
➢ While vegetables need a certain
amount of moisture to remain fresh,
too much moisture can shorten
storage times (especially
vegetables). Drain vegetables well
before storing.
T
IPS
MEAT AND CHEESE
➢ Raw meat and poultry should be
wrapped securely so leakage and
contamination of other foods or
surfaces does not occur.
➢ Occasionally mold will develop on the
surface of hard cheeses (Swiss,
Cheddar, Parmesan). Cut off at least
an inch around and below the moldy
area. Keep your knife or instrument
out of the mold itself. The remaining
cheese will be safe and flavorful to eat.
Do NOT try to save individual
cheese slices, soft cheese, cottage
cheese, cream, sour cream or yogurt
when mold appears.
DAIRY FOOD
➢ Most dairy 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
purchas
LQJ DQG DIWHU HDFK XVH
F F
ROZEN OOD
S
TORAGE
➢ The freezer compartment of a
refrigerator should be kept at
approximately 0° F. To check the
leafy
temperature, place an appliance
thermometer between the frozen
packages and check after 24 hours. If
the temperature is above 0° F, adjust
the control as described on page 10.
➢ A freezer operates more efficiently
when it is at least two-thirds full.
PACKAGING FOODS FOR
FREEZING
➢ To minimize dehydration and quality
➢ Overwrap fresh meats and poultry
➢ Do not refreeze meat that has
LOADING THE FREEZER
➢ Avoid adding too much warm food to
immediately after
➢ Leave space between the packages so
Refer to the Food Storage Chart on
page 19 for approximate storage
times.
18
deterioration use aluminum foil,
freezer wrap, freezer bags or airtight
containers. Force as much air out of
the packages as possible and be sure
they are tightly sealed.Trapped air can
cause the food to dry out, change
color and develop an off-flavor
(freezer burn).
with suitable freezer wrap prior to
freezing.
completely thawed.
the freezer at one time.This overloads
the freezer, slows the rate of freezing
and can raise the temperature of
frozen foods.
cold air can circulate freely, allowing
food to freeze as quickly as possible.