SUGGESTIONS ON FOOD STORAGE
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STORING FOOD
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Store fresh food in the refrigerator compartment. How food is frozen and thawed is an important
factor in maintaining its freshness and flavor.
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Do not store food which goes bad easily at low temperatures, such as bananas, pineapples, and
melons.
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Allow hot food to cool prior to storing. Placing hot food in the refrigerator could spoil other food, and
lead to higher electric bills!
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When storing the food, cover it with vinyl wrap or store in a container with a lid. This prevents
moisture from evaporating, and helps food to keep its taste and nutrients.
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Do not block air vents with food. Smooth circulation of chilled air keeps refrigerator temperatures even.
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Do not open the door frequently. Opening the door lets warm air enter the refrigerator, and cause
temperatures to rise.
FREEZER COMPARTMENT
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Do not store bottles in the freezer compartment - they may break when frozen.
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Do not refreeze food that has been thawed. This causes loss of taste and nutrition.
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When storing frozen food like ice cream for a long period, place it on the freezer shelf, not in the door rack.
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Loading for Freezing - It is recommended to load newly introduced foods on the following position for
freezing:
REFRIGERATOR COMPARTMENT
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Avoid placing moist food on deep interior refrigerator
shelves, it could freeze upon direct contact with chilled
air. To avoid this it is better to store food in the covered
container.
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It is desirable to store moist food (especially vegetable
and fruit) in the vegetable storage compartment. If it is
necessary to store on a shelf of the refrigerator, put it
close to the door away from the back wall of the
refrigerator to avoid being frozen by the cool circulating in the refrigerator.
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Always clean food prior to refrigeration. Vegetables and fruits should be washed and wiped, and
packed food should be wiped clean, to prevent adjacent food from spoiling.
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When storing eggs in their storage rack, ensure that they are fresh, and always store them in a up-
right position, which keeps them fresh longer.
