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 deep inside 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.
