Before storing food in the refrigerator, remove any foreign substances or dirt and seal the food in plastic wrap or airtight containers.
➔ Fresh foods such as meat, fish, vegetables, and packaged foods such as cans and bottles may contain foreign substances such as microbes or bacteria, so putting them in the refrigerator as they are can contaminate other foods.
Store foods with high moisture content such as tofu and bean sprouts at the front of the shelf.
Do not store vegetables wrapped in newspaper.
➔ Newspaper ink or other foreign substances may contaminate the food.
Store vegetables/fruits according to the recommended temperature for storage.
Avoid storing foods that spoil easily at low temperatures (bananas, pineapples, melons, etc.) for long periods in the fridge.
[0-2 ℃] Domestically grown vegetables/fruits such as apples, apricots, cabbage, carrots, cherries, corn, lettuce, garlic, grapes, peaches, pears, persimmons, strawberries, etc.
Divide food into small portions for storage.
➔ Food cools quickly, resulting in decreased electricity consumption.
Foods that should be stored at low humidity, such as onions, garlic, sweet potatoes, and peppers will have a shorter shelf life when stored in the refrigerator.
➔ In these cases, storing such items in airtight containers can help reduce damage to the stored goods.
Limit the shelf life of food items to 1 to 3 weeks even after storing them in the freezer.
➔ Do not put food that was completely thawed in the freezer to refreeze it.
The freshness and taste of the food may deteriorate.
Let hot food cool down before storing it in the freezer.
➔ There is a risk of spoiling any food nearby, as well as consuming a lot of electricity.
For long-term storage of items such as ice cream, it is recommended to store them in a location other than the bottom basket (bottle rack) of the freezer.
➔ The appropriate storage temperature for frozen foods is below -20℃.
This guide was created for all models, so the images or content may be different from your product.
