Viking VBI7360WRAB - Инструкция по эксплуатации - Страница 11

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Food Storage Guide

Your  refrigerator is equipped with Bluezone® technology, a unique fresh preservation system that helps extend shelf life and maintain 
quality of the fruits and vegetables in your refrigerator. The Bluezone cleans the refrigerator air of ethylene gas, a naturally occurring 
ripening agent that comes from fruit like apples, pears, melons, and stone fruit. Ethylene gas causes many vegetables and fruits to ripen 
faster, discolor, or become bitter.  This technology will also kill airborne microbes such as mold or bacteria, which will help keep all food 
fresh longer. The Bluezone uses a germicidal bulb and a special catalyst to remove odors and reduce fl avor transfer from strong smelling 
items in your refrigerator and only works when the refrigerator is running. When the bulb needs to be replaced (approximately every 
two years), the Bluezone logo will appear in the refrigerator temperature display.  Refer to page 14 for bulb replacement.

Storing Fresh Food

- Wrap or store food in the refrigerator in airtight and moisture-proof material. This prevents food odor and taste transfer. For dated 

products, check use-by date to ensure freshness.

- To store leafy vegetables, remove store wrapping. Then tear off  bruised and discolored areas. Place them in a plastic bag or plastic 

container and store in your produce drawer.

- For vegetables with skins, such as carrots and peppers, store in plastic bags or containers.
- When refrigerating or freezing fruit, wash the fruit and then let it dry. Store the fruit in plastic bags. Don’t wash or hull berries until they 

are ready to use. Instead, sort and keep berries in their original container in the temperature/humidity drawer, or store in a loosely 
closed paper bag on the refrigerator shelf.

-Store eggs without washing them. Keep eggs in their original carton .
-Wipe milk cartons. For best storage, place milk on an interior shelf.
-Keep opened butter in covered dish or closed compartment. When storing butter in the freezer, wrap it in freezer packaging.
-When you have leftovers, cover then with plastic wrap, aluminum foil, or store the leftovers in plastic containers with tight lids.
-Store meat in its original wrapping, as long as it’s airtight and moisture-proof. Rewrap meat if necessary.  

Note: When storing meat longer than the recommended times, freeze the meat.

Recommended storage times:

Chicken 

 1-2 

days 

 Bacon 

 5-7 

days

Ground Beef 

1-2 days   

Cold Cuts  

3-5 days

Steaks/Roasts 

3-5 days   

Variety Meats 

1-2 days

Cured Meats 

7-10 days

Note: Use fresh fi sh and shellfi sh the same day as purchased.

Packaging Food for Freezing

  The secret of successful freezing is in the packaging; the way you close and seal a package of food must not allow air or moisture in or 
out, or the quality of the food will deteriorate while frozen.

Packaging you should not use for freezing includes:

• Bread wrappers

• Non-polyethylene plastic containers

• Containers without lids

• Wax paper or wax-coated freezer wrap

• Thin, semi-permeable wrap

Recommended packaging:

• Rigid plastic containers with tight-fi tting lids

• Straight-sided canning/freezing jars

• Heavy-duty aluminum foil

• Plastic-coated paper

• Non-permeable plastic wraps (made from saran fi lm)

• Zip-top freezer bags

Follow package or container instructions for proper freezing methods.

Freezing Foods

DO NOT

 expect your freezer to quick-freeze large quantities of food; 

DO NOT

 load more than two to three pounds of unfrozen food 

per cubic foot within 24 hours. Leave enough space for air to circulate around packages, and be careful to leave enough room at the 
front so the freezer door can close tightly.

A full freezer stays cold longer than a partially fi lled one, and a freezer full of meat stays cold longer than a freezer full of baked goods. 
If food contains ice crystals, it may be safely refrozen, although the quality and fl avor may be aff ected. If the condition of the food is 
poor, or if you feel it is unsafe, dispose of it.  Storage times will vary according to the quality of food, the type of packaging or wrap 
used (airtight and moisture-proof ), and the storage temperature, which should be 0° to 2°F (-18° to -17° C).