beautypg.com

Food storage guide, Storing fresh food, Leafy vegetables – Whirlpool 3VET19ZK User Manual

Page 18: Vegetables with skins (carrots, peppers), Fruit, Eggs, Milk, Butter or margarine, Cheese, Leftovers

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

background image

FOOD STORAGE GUIDE

Food Storage Guide

There is a correct way to package and store refrigerated or frozen food. To keep food fresher,

longer, take the time to study these recommended steps.

Storing fresh food

Wrap or store food placed in the refrigerator

in airtight and moisture-proof material. This
prevents food odor and taste transfer

throughout the refrigerator. For dated

products, check code date to ensure fresh­
ness.

Leafy vegetables

Remove store wrapping and trim or tear off
bruised and discolored areas. Wash in cold

water and drain. Place in plastic bag or

plastic container and store in crisper.

Vegetables with skins

(carrots, peppers)

Store in crisper, plastic bags or plastic
container.

Fruit

Wash, let dry and store in refrigerator in
plastic bags or crisper. Do not wash or hull

berries until they are ready to use. Sort and
keep berries in their original container in a
crisper, or store in a loosely closed paper
bag on a refrigerator shelf.

Eggs

store in the original carton in the egg bin
provided or on an interior shelf.

Milk

Wipe milk cartons. For best storage, place

milk on interior shelf.

Butter or margarine

Keep opened butter in covered dish or

closed compartment. When storing 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 aluminum foil.

Leftovers

Cover leftovers with plastic wrap or alumi­

num foil. Plastic containers with tight lids can
also be used.

Meat

Store most meat in original wrapping as long
as it is airtight and moisture-proof. Rewrap if
necessary. See the following chart for
storage times.

TYPE

APPROXIMATE TIME

(DAYS)*

Chicken

1 to 2

Ground beef

1 to 2

Steaks and roasts 3 to 5

Cured meats

7 to 10

Bacon

5 to 7

Cold cuts

3 to 5

Variety meats

1 to 2

*lf storing meat longer than the times given,

follow the directions for freezing.

NOTE: Use fresh fish and shellfish the same

day as purchased.

18