| Fresh Vegetables | Fridge time | Freezer time | Storage Tips |
| Asparagus | 2–3 days | 8–12 months | Don't wash before refrigerating. Store in the vegetable tray. |
| Celery | 1–2 weeks | N/R | Refrigerate in the vegetable tray. |
| Cauliflower & beans | 1 week | 8–12 months | Wrap odorous foods & refrigerate in the vegetable tray. |
| Carrots, beets, radishes & turnips | 2 weeks | 8–12 months | Remove tops. Wrap odorous foods & refrigerate in the vegetable tray. |
| Green peas/lima beans | 3 - 5 days | 8–12 months | Leave in pods & refrigerate. |
| Other salad greens | 1 week | N/R | Wash. Drain well. Wrap & refrigerate in the vegetable tray. |
| Mushrooms | 3 - 5 days | N/R | Store in a paper bag in the vegetable tray. |
| Onions | 3 - 5 days | 8–12 months | Wrap odorous foods & refrigerate in the vegetable tray |
| Peppers & cucumbers | 1 week | 8–12 months | Wrap odorous foods & refrigerate in the vegetable tray |
Refrigerators Care & Maintenance Guide
Here is a detailed guide on maintaining the well-being of your refrigerator.
- Storage duration
- Storage tips
- Food safety tips
- Best practices
Vegetables & fruits
Keeping Vegetables From Drying in the Refrigerator
- To keep vegetables from turning brown or becoming "soft" or dry in the refrigerator, storage guidelines should be followed carefully. Below are some storage tips to help maximise vegetable storage.
Store Vegetables in Vegetables Trays/Scrispers
- To keep vegetables from turning brown or becoming "soft"or dry in the refrigerator, storage guidelines should be followed carefully. Below are some storage tips to help maximise vegetable storage.
Wrap Certain Vegetables
- To keep vegetables from turning brown or becoming "soft" or dry in the refrigerator, storage guidelines should be followed carefully. Below are some storage tips to help maximise vegetable storage.
Remove Excess Water
- Vegetables need a certain amount of moisture to remain fresh as long as possible. However, too much moisture can reduce the life of vegetables, especially lettuce. Brown spots may develop with excess moisture. It is necessary to note that lettuce should be well drained before storing. It may be better to keep a layer of paper towels in the bottom of the bag to absorb any excess moisture; replacing them occasionally.
Consider Vegetable Quality
- Vegetable quality affects the length of the storage period. Quality can vary from item to item, variety to variety and season to season. Sort vegetables before storage and use soft vegetables first. Discard the ones that show evidence of decay.
Fruit And Vegetable Storage
- Crisper/Vegetable tray is designed for storing fruits and vegetables. It traps moisture to help keep food fresh. Controls on some crisper/vegetable trays regulate the humidity level in it. As a general rule, vegetables need high humidity while most fruits require low humidity. Sort fruits and vegetables before storing them. Beaten or crushed pieces decay more quickly and contaminate good pieces. Wrap odorous foods such as onions.
Meat, cheese & eggs
Fresh meat, luncheon meat and cheese should be stored in the coldest part of the refrigerator to extend storage time. A temperature control/air control helps adjust the amount of cold air entering the freezer.
What we do
Dairy foods
Most dairy foods have freshness dates on their cartons, so you know how long you can safely store them. These foods should be refrigerated immediately upon purchase and use, each time. Close cartons tightly to keep out air and odours.
What we do
At times, fungus develops on the top surface of cheese. Cut off at least 25 mm around and below the spoiled area. The remaining cheese will still be flavourful and safe to eat. Do not try to save individual cheese slices, soft cheese, paneer, cream, sour cream, or yoghurt when fungus appears.
Wines
Corked wines should be stored in a horizontal position to prevent the cork from drying and shrinking.
Storing wine bottles in an upright position lets air into the wine causing it to spoil.
Bacteria causes food critical illnesses by increasing its temperature to between 4–60 °C. Follow these 3 general rules to help keep your food safe:
- Keep food clean: Ensure that you handle food with clean hands. Keep the refrigerator’s interiors clean to prevent contamination.
- Keep food hot: Once food is cooked, it must be kept hot (above 60 °C) until served. Bacterial growth increases greatly when cooked food remains at room temperature for longer than 2 hours. Avoid cooling leftovers on the counter before refrigeration.
- Keep food cold: Refrigerator and freezer temperatures do not kill bacteria but will slow it down. The colder the food is, the slower is the bacterial growth.
When freezing foods, use a freezer wrap that is air/moisture/vapour-proof, such as freezer bags, aluminium foil or select airtight containers.
Force as much air out of packages or containers as possible and be sure they are tightly sealed. Trapped air can cause the food to dry out.
Fresh meats and poultry can be left in the original store wrapping when freezing for less than 2 weeks. For longer freezer storage, wrap additionally with a suitable freezer wrap.
The refrigerator freezer compartment should be lower than -15℃ with an optimum temperature of -13℃. Check the temperature by placing an appropriate thermometer between two frozen items. Read after a day. If needed, adjust the temperature/air control setting and check the temperature after another day.
Actually, yes! You should avoid adding too much warm food to the freezer.
This slows the rate of freezing and can raise the temperature of already
frozen foods. The result is lower food quality. Put packages in the coldest part
of the freezer first (against the walls or bottom of the compartment). Leave
space between packages for cold air circulation.
Also, avoid storing hard-to-freeze items such as ice cream and orange juice
on the freezer door shelves. These foods are best stored in the freezer interior
where the temperature variation is minimum with door openings.
You don't necessarily have to throw out all your food!
But in the event of a power failure or appliance malfunction, you may need to
take steps to ensure the safety of perishable foods.
If the power will be restored or a service technician can repair it within a few
hours, don't worry. Just ensure to keep the doors closed.
After the refrigerator begins working again, examine the food.
Meat or poultry that still contains ice crystals may be refrozen. Completely
thawed foods should be cooked. After cooking, they can be frozen again.
If you have any other questions which are not covered above, you can email
your question at this address & we will be happy to send you our response by
mail.
Kindly state the following at the end of each question and feedback system to
find out usage and effectiveness of our efforts.
There are a number of reasons why your refrigerator is not maintaining
proper temperature. Here are some things you should consider:
- Take a look at the temperature control/thermostat; it should be turned
to 'ON' position. - Then make sure that the power cord/cable is plugged into the working
electrical wall socket. - It is better to check the appropriate circuit breakers or fuse of the fuse
box and reset if necessary. - The required voltage may not be available.
- If all above is checked and you feel that the same is in OK condition
then it may be that the refrigerator has gone into defrost mode.
Install the refrigerator away from direct sunlight, draught of air or any
other heat generating appliances like stove, oven etc.
- In case of models with external condensers, clean the condenser coils
periodically (once in 6 months). Always keep them free from dust and
lint. - Refrigerator components like compressors generate heat, so provide
enough breathing space around the refrigerator (min. 100 mm) for
continuous airflow around the refrigerator. If the heat can't escape,
the refrigerator's cooling system will work harder and consume more
electrical energy. - Check the door gasket for any air leakage. Door gaskets should
provide a tight seal. Replace gaskets that have become hard or out of
shape or leave a small gap. - In case of direct cool or conventional models, defrost it regularly
(when frost builds up over the freezer it is about 6 mm thick). A
defrosted refrigerator operates more efficiently than one that is ice-
coated. - Keep the frequency & duration of door opening to the minimum. For
this, think about what you need to take out or store before opening the refrigerator door. You'll reduce the amount of time the door
remains open. - Fully loaded refrigerator is fine but ensure there is adequate air
circulation inside. - Never place hot food inside the refrigerator; allow it to cool to room
temperature before storing in the refrigerator. Also allow foods to cool
in the refrigerator prior to freezing.
For proper food safety, food should be refrigerated within two hours of
being cooked. Leave container covers loosely fitted/little open so that
food cools faster then tightly covered. - Cover/wrap all food stuff; especially liquids, leafy vegetables etc.
- Do not use the refrigerator on maximum setting unnecessarily.
Please follow instructions given in the user manual when you are attempting
to service or repair your refrigerator or its part. If you need more clarification,
please contact our authorised service provider for assistance.
Do not repair or replace any part of the refrigerator or attempt any service
unless specifically recommended in the user manual that you understand and
have necessary skills to do so.