Manual Amana as 2626 geks (page 19 of 364) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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Food Storage Tips

Fresh Food Storage

• The fresh food compartment of a refrigerator should

be kept between 1°-4° C with an optimum

temperature of 3° C. 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 4° C adjust the

controls as explained on pages 7-9.

• 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 humidity to help

preserve the fruit and vegetable quality for longer

time periods (see page 12).

• Sort fruit

s 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 humidity

to remain fresh, too much humidity can shorten

storage times (especially leafy veget

able

s). Drain

vegetables well

before storing.

• Wait to wash fresh produce until right before use.

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 chee

s (S

wiss, Cheddar, Parmesan). Cut off at

least an inch around and below the moldy area. Keep

your knife or instrument out of the mold itself.

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 cott

age chee

se have fre

shness 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.

Frozen Food Storage

• The freezer compartment of a refrigerator should be

kept at approximately -18° C. To check the

temperature, place an appliance thermometer

between the frozen packages and check after 24

hours. If the temperature is above -18° C, adjust the

control as described on pages 7-9.

• A freezer operates more efficiently when it is at least

two-thirds full.

Packaging Foods for Freezing

• To minimize dehydration and quality 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).

• Overwrap fresh meats and poultry with suitable

freezer wrap prior to freezing.

•

Do not refreeze meat that has completely thawed.

Loading the Freezer

• Avoid adding too much warm food to the freezer at

one time. This overloads the freezer, slows the rate of

freezing and can raise the temperature of frozen

foods.

• Leave space between the packages so cold air can

circulate freely, allowing food to freeze as quickly as

possible.

• Avoid storing hard-to-freeze foods such as ice cream

and orange juice on the freezer door shelves. These

foods are best stored in the freezer interior where the

temperature varies less with door openings.

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Amana as 2626 geks Manual

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