Try this.
Is your refrigerator full?
➔ For optimal cooling, fill your refrigerator to about 60% capacity.
If food is blocking the cold air vents, the refrigerator may not feel cool enough, even if it's working properly.
According to the Korea Energy Agency, it's best to keep your refrigerator about 60% full.
This allows for proper air circulation and maintains a consistent temperature.
For optimal freshness, store food in the appropriate areas of your refrigerator.
Store long-term items like meat, poultry, and ice cream in the coldest part of the freezer compartment. Store eggs, jams, sauces, and other shelf-stable items in the refrigerator door.
Storing fruits and vegetables in the crisper drawers helps you find them quickly.
The coldest areas of the refrigerator are, in order: ① Inside the freezer → ② Freezer door → ③ Inside the refrigerator compartment → ④ Refrigerator crisper drawers → ⑤ Refrigerator door.
Did you put hot food directly into the refrigerator?
➔ Let hot food cool down before refrigerating.
Placing hot food directly in the refrigerator can spoil surrounding food and increase energy consumption.
Did you store food with high moisture content without sealing it?
➔ Before refrigerating, remove any dirt or debris from food and seal it in a container or wrap.
Fresh foods like meat, fish, and vegetables, as well as packaged foods like cans and bottles, can harbor microorganisms and bacteria. Storing them unwrapped can contaminate other foods.
Food Storage Guidelines
Cooked vegetables can spoil quickly, so it's best to reheat them and store them in an airtight container.
They can be stored in the refrigerator for up to a week, but it's best to consume them within 3-4 days.
Store meat you plan to eat soon in the refrigerator. For longer storage, divide it into single-serving portions and freeze them.
Thaw frozen meat slowly in the refrigerator the day before you plan to use it to preserve its texture and flavor.
Oily foods can oxidize when exposed to air, so store them in airtight containers or vacuum-sealed bags in single-serving portions.
Fried foods, in particular, should be frozen to prevent moisture loss.
Clean and dry fish thoroughly, then divide it into single-serving portions and freeze.
➔ Ink or other contaminants from the newspaper can transfer to the food.
Foods that spoil easily at low temperatures (bananas, pineapples, melons, etc.) should not be stored for extended periods.
[32-36°F / 0-2°C] Apples, apricots, cabbage, carrots, cherries, corn, lettuce, garlic, grapes, peaches, pears, persimmons, strawberries, and other domestic fruits and vegetables
➔ Smaller portions cool down faster, saving energy.
➔ Store these items in airtight containers to minimize spoilage.
➔ Do not refreeze completely thawed food.
This can reduce freshness and flavor.
➔ The optimal storage temperature for frozen desserts is -4°F (-20°C) or below.
This guide was created for all models, so the images or content may be different from your product.
