USE AND CARE OF REFRIGERATORS

Press, Volume CIX, Issue 32235, 2 March 1970, Page 3

USE AND CARE OF REFRIGERATORS

A refrigerator is essential kitchen equipment for most households. It extends the storage times of many perishable foods and is a valuable aid in the planning of economical and palatable meals.

Full efficiency and economy, however, demands careful management on the part of the housewife. A refrigerator is primarily for the storage of perishable foodstuffs and, unless it maintains a temperature well below that of the average room, which is normally between 50 and 70 degrees Fahrenheit, food keeps no longer than in an ordinary, cupboard. The Department of University Extension of the 1 University of Otago has com- ; piled a list of “dos” and i “don’ts” in refrigerator use: Always endeavour to mainI tain a constant temperature ! inside the refrigerator. This I should be about 40 degress Fahrenheit, i.e. about 8 degrees above freezing point. : Opening the door too often,

and leaving it open, causes ' temperature fluctuations inside the cabinet which result I in deterioration of the quality of the food stored in it, and place unnecessary strain on the motor. It is wise to think ahead of what is needed from the I refrigerator over the next i little while, and to take out I everything at one time. The same applies when placing I foods back in the refrigeri ator, for example, when clear- : ing the table after a meal. Place all the items in the I refrigerator together. Select Placing Store the more perishable: i foods, such as milk, raw , meat, egg dishes, in the I coldest part of the refrigerator. This will vary accord- | ing to its type. If the refrigerator is fitted with an icebox only, the temperature will be lowest next to this. For other types, such as those with across-the-top freezer chests, or a separate freezing compartment, consult the instruction book for the coldest storage areas. Never place hot foods

straight in the refrigerator. Again, this will cause the inside temperature to rise and overload the motor. Also, for those refrigerators with ice boxes that are not automatic defrosting, this practice may increase the amount of ice formed. There is also the likelihood that large quantities of warm foods will take too long to reach safe storage temperatures, thus increasing the chance that harmful organisms may develop. Always cool hot dishes first, either by placing the lightly-covered container in a sink of cold water or by standing in a cool place, preferably in a draught. The cooling of large masses of hot food, such as soups and stews, can be hastened by occasional stirring during this period.

Covers Needed Some form of cover is advisable for all foods stored in the refrigerator, both to pre vent the food drying and to stop strong flavours affecting other foods. Meats especially need careful attention: cooked meat should be covered closely, but uncooked meal only lightly covered. Always store raw meat on a separate shelf to avoid contamination. Milk bottles, tins and jars need wiping first with a clean cloth before placing in the refrigerator, and keep the interior clean by cleaning all spills and splashes immediately Check that the refrigerator is not overloaded. There should be sufficient clear space for the cold air to circulate freely round each container or article of food.

Establish a regular cleaning routine. If the refrigerator is not of the automatic defrosting type cleaning can be done after the refrigerator is defrosted. It is advisable to defrost these refrigerators before the ice layer has built to more than 1 inch thick on the icebox.

Finally, do use the refrigerator for the purposes it is designed. It is not just another cupboard, but a specialised form of lowtemperature storage for perishable foods. Properly used and cared for, the household refrigerator should give good service over many years, and prove a positive asset in meal preparation and safe food storage.