Sub-Zero 661 Built-In Use and Care Guide - Page 31

FOOD STORAGE R E C O M M E N DAT I O N S F R E S H V E G E TA B L E S F R E S H V E G E TA B L E S potatoes pumpkins* radicchio radishes romaine rutabagas salsify shallots snow peas spinach squash, summer* squash, winter sweet potatoes* tamarillos tomatoes (ripe) turnips water chestnuts watercress Recommended Temperature Storage Life (refrigerator) 45-50˚F (4-10˚C) 38-55˚F (3-13˚C) 34˚F (1˚C) 34˚F (1˚C) 34˚F (1˚C) 34˚F (1˚C) 34˚F (1˚C) 34˚F (1˚C) 2-4 months 3-4 months 2-3 weeks 3-4 weeks 2-3 weeks 4-6 months 2-4 months 6 months 34˚F (1˚C) 34˚F (1˚C) 40-50˚F (4-10˚C) 50-55˚F (10-13˚C) 55-60˚F (13-16˚C) 37-40˚F (3-4˚C) 34-40˚F (1-4˚C) 34˚F (1˚C) 1-2 weeks 1-2 weeks 1-2 weeks 3-5 months 4-7 months 2 months 3-4 weeks 4-5 months 34-36˚F (1-2˚C) 34˚F (1˚C) 1-2 months 2-3 weeks Comments Wash vegetables in cool water and drain. Store in airtight container or plastic wrap. Most vegetables should be stored in higher humidity. Discard any fresh vegetables that are moldy or have other signs of spoilage and wipe out the refrigerator compartment. For fresh-cut produce, follow storage directions on package. Refer to the list of ethylene sensitive and ethylene producing vegetables and fruits. * Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature. NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C). 31