Refrigerator Guide

n today’s working environment, the use of a refrigerator can not be avoided, as each member of the family is having hectic schedules for his or her daily activities. Due to such tied up situations the refrigerator comes as a boon to every house. You can store perishable goods in it for a certain time.

The Fridge has carved a very important image for itself in the world of hi-tech appliances and with every passing year there are new models but the basic fact remains that "this is the most secure place to store your perishable/non-perishable food stuff. The details mentioned below will give you a brief idea on how to store things in you fridge, its maintenance and much more.

How to use your refrigerator?
Hot foods, should not be placed in a refrigerator, as this raises the temperature and causes excessive frosting.

Use covered containers whenever possible to prevent drying. Rectangular glass or plastic boxes fitted with lids are the most convenient and most economical of space. Alternatively, use a basin covered with a plate or wrap the food in a polythene bag or aluminum foil.

Foods requiring the lowest storage temperature such as raw meat and fish should be placed directly under the freezing compartment. Fruit and vegetables should be placed at the bottom of the refrigerator, and milk, butter, cream and cheese on the same level as the icebox.

Cooked foods, particularly meat, should be removed from the refrigerator and placed in a cool larder for a short time before serving. If served straight from the refrigerator these foods will lack flavor.

Fill and replace the ice drawers immediately after removing the ice.

Storage Details
Defrost the refrigerator regularly; follow the manufacturer’s instructions. After defrosting, wash and dry before cooling again.

Perishable goods
Foods such as meat, fish, milk andeggs are termed ‘perishable’ because when these are stored, changes take place in them, causing milk to become sour, and meat, fish and eggs to decompose. At low temperatures these changes are delayed. Hence the need for a cold larder or refrigerator. Green vegetables and milk should be bought fresh everyday. If you have a really cold larder or a refrigerator, fats, cheese and bacon need only be bought once a week.

Raw meat will keep one or two days according to the coolness of the larder and the condition of the meat when purchased. It is wise to buy fish, sausages, heart, liver, kidney, brains, pies, etc., on the day you intend to use them. Quick frozen foods should preferably be used on the same day; for temporary storage, follow the instruction on the carton.

Bread
Keep the bread in a bread bin or wrapped in a dry cloth or polythene bag. A bread bin should have holes in the lid or some other form of ventilation or the bread may rapidly develop a mould. Bread should never be put away whilst warm as this encourages mould by making the container damp.

Avoid collecting scraps of bread in the bottom of the bin and clean it out regularly. If the bread does go mouldy, scald out the container with boiling water, dry thoroughly before use.

Cheese
If the cheese is sold in a box or tinfoil wrapper, keep it in this, otherwise wrap in a greased or waxed paper or place on a cheese dish with a ventilated cover. Keep vacuum-packed cheese in the wrapper until required.

Eggs
These have porous shells and should be kept away from strong smelling foods. Place in a bowl or egg rack, or leave in the carton. Shelled eggs should be covered and used as soon as possible.

Fats
Keep fats away from foods with a strong flavor or they may become tainted. Dripping should be stored in a covered basin as it will become rancid more quickly if exposed to light.

Fish
Place fish in a covered dish until ready for use, to prevent the small from flavoring other foods.

Fruits :
Spreadout fruit on a shallow dish or rack in a cool airy place.

Meat :
Place meat on a grid with a plate underneath it to allow air to circulate freely round the meat and cover loosely with grease proof paper or with a ventilated meat cover.
Never leave meat wrapped tightly.

Milk :
If the larder is not cool, stand the milk bottle or jug in a cold water covered with a piece of clean, damp muslin with the ends of the muslin in the water. If this is placed in a draught the water will evaporate, and so cool the milk.

Maintainance of the Refrigerator

• While shifting the refrigerator always face the door side upwards
  
  
• Always keep the fridge 10 inches away from the wall.
  
  
• Do not keep the fridge near the gas burner, heating systems or the water connections.
  
  
• Always use direction connection rather than extension boxes for power supply.
  
  
• Avoid over-loading as food quality may deteriorate due to poor air circulation.
  
  
• Wrap food in a cling film to avoid bad smell in the fridge.
  
  
• Never keep hot or warm food in the fridge as it will increase the inside temperature.
  
  
• Never use sharp tools while cleaning as it will damage the cooling system.
  
  
• Never use chemicals, detergents or hot water for cleaning the fridge.
  
  
• When not in use, unplug it, remove stored items and keep the door open.
  
  
• For re-using, re-plug and wait for 2-3 hours till it gets cold again.
  
  
• Defrost the fridge regularly