Refrigerators

It is better to only put hot food into a fridge after it has cooled. A lot of hot food would alter the coolness inside the fridge and cause the motor to start running when it didn't really need to.

If bought commercially, the can should have a printed expiration date on one of the two flat sides. If it does not, note that most canned foods last at least six months in the refridgerator, and up to a year, though eating year-old creamed corn wouldn't be recommended.

Hotpoint brand refrigerators are sold at a variety of retail locations and online stores. Lowe's, Sears, Best Buy, Home Depot, and the official Hotpoint website, for example, each sell these products.

I bought butterball turkey today Nov 19th and it was completely thawed. Can I refreeze it? Or can I keep it in the refrigerator until Thursday, which is 5 days from now. I don`t know how long it was thawed before I bought it.

Previous Answer: Yes they do. They rot as fast as meat and fish.

True Answer: No, that is blatantly false. Meat rots very rapidly and under room temperature conditions. My grandparents who had laying hens used to keep their fresh eggs on the counter, and they didn't have air conditioning. Their eggs never went bad. It would take at LEAST a week to rot an egg at room temperature from fresh, probably about a week from the store (because they're a bit older when they get to you). If you can rot a raw egg as fast as you can rot a steak on the counter, you should start buying eggs at another store.

Either it is baked or uncooked, it can't be both.

Yes if its not cooked properly, or if it is contaminated. Generally, smoked ham is safer than uncooked ham. Bacteria from outside can contaminate any food.

1970s refrigerators were very attractively styled, modern appliances that could be purchased in colors such as avocado green, coppertone brown and harvest gold, in addition to plain white. The refrigerator door handles were often sleek chrome or chrome with wood grain applique. Some units were side by side models and others were conventional freezer on top and refrigerator below. The interiors featured modern shelves with chrome trim. Some models had the optional ice maker in the freezer unit and others had an optional ice water compartment built into the front door . Almost all were automatic frost free models by 1970. Kitchen appliances were much more colorful in the 1970s than they are today. In the 1990s and 2000's, only plain white or stainless steel are the choices in refrigerators (and ranges and dishwashers) where as in the 1970s one could have matched an avocado green, coppertone brown or harvest gold refrigerator to the same color as the kitchen range, dishwasher and even the washer and dryer.

It doesn't lose its fizz in any kind of temperature, because when you shake it up, there is already a certain amount of carbon dioxide that exists within the confines of the pop, and the fizz is the release of the carbon dioxide when being trapped in bubbles. It solely depends upon how much carbon dioxide exists within the pop.

The weight of freon should be listed on the "info sticker" inside the fridge door. You'll probably have to braze an access port (saddle tap) onto the low side, and vacuum out the system before charging.

Remove all food and keep in a cold place. Best to do this when your fridge/freezer is nearly empty. Switch off at socket and leave the doors open to let the freezer defrost. You sometimes get a plastic scraper with fridge/freezers to help you scrape off the ice. If you don't have one try the one you get to scrape your windscreen on your car just don't use anything metal as you will scrape the lining - not good. Once defrosted, mop up any water and close freezer door. For the fridge, a lot of the drawers, door compartements and shelfs will come out and you can wash these in warm soapy water. You can wash out the inside of the fridge with a cloth and warm soapy water as well. My tip though is to use toothpaste. Use it like you would use a cream cleanser - put a little bit on a damp cloth and rub over the surfaces. Clean off with a clean damp cloth. Not only will it clean but it gets rid of any bad odours too!! Once it is all clean, close doors and switch back on. Good luck.

Yes.

It shouldn't be necessary to 'cook' it again, it should be enough to reheat it. Just make sure that the inside is heated through.

This food will keep for about 4 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

A lot depends on how closely you watch the temperature in the refrigerator.

Food Safety teaches that food should be kept below 40F or above 140F. Most people do NOT check the temperature in the refrigerator. Do NOT trust built in thermometers. Get a good reliable thermometer. Some will record trends for a few weeks so you KNOW your food is at the proper temperature.

Raw chicken can stay fresh in a fridge up to 2 days. The chicken has to stay in the fridge and then immediately cooked.

Your refrigerator thermostat is set too low. Put a thermometer in your refrigerator and check that the thermostat is working. If you have a dial type, set it in the middle...either 3 or 5 depending on the calebration of your model. The temperature in your crisper should be about 45-50 degrees. That's the reason it's at the lowest point in your refrigerator. Another reason might be that you don't have enough stuff in the fridge. It is a fact that the unit will work more efficiently if it has more in it. Use water as a space filler.

Tea can be kept in a Cabinet or a Pantry

Steel,iron and other magnetic materials

Baby Food:1-3 days once opened

Pasta Sauce:5 days once opened

Mayonnaise:2 months once opened

Cheese:1-4 weeks

Eggs:3-5 weeks

Leftovers:3-4 days

Duck eggs are tricky, 'cuz you usually don't know if they're fertile. I have kept them for a max of 2 weeks, but when I went to use them I made sure I broke them into a cup, and not the batter. I always froze all my extras for baking. They freeze really well. Just use ice cube trays. When they're solid, pop them into a zip type bag.

This depends on the variety since cabbages grown at the end of a season are meant for long term storage in root cellars. Most commercial cabbages can be kept refrigerated for approximately 2-3 months provided that they haven't been washed, stored with apples and are properly wrapped in plastic with as little air as possible since they will absorb odors.

Cooking kills bacteria but not the toxins the bacteria made while growing. Refrigeration does prevent most bacteria but not listeria which can grow in a refrigerator. Botulism is a toxin that does not go away with boiling or cooking.

Much the same as any other leftovers. Covered, teo to three days. Note that most cooked meats tend to "lose quality" after being refridgerated for even a short time, and never re-heat food more than once.

Finding a quick local repair service for your appliance malfunctions couldn’t be easier with online listings, but there are enough options to make your head spin. Fortunately, breaking down your fridge’s construction reveals several helpful hints that make finding the right repairs for your situation effortless. Online services that can fix any broken appliance are ready with licensed workers to tackle your refrigerator repairs.

Your fridge may use a compressor or heat pump to lower the temperature of the storage space your food rests in. By allowing compressed coolant to leach the heat from the compartments, your refrigerator keeps perishables from spoiling. When component parts of the cooling mechanism that keeps your fridge’s temperature low break you run the risk of any number of bacteria blooming in your food. Looking for local repairs can keep your costs down, so that no matter what problems affect your unit, you can rely on affordable fixes.

Bacteria that decomposes edible waste is so common that trying to eradicate it completely is futile. Bacteria rests and replicates on food preparation surfaces, splashed edges and floors, not to mention in mouths and on hands. Instead of attempting to fight the progress of billions of hungry microscopic critters aiming for your food, engineers and designers chose the easier route of using cold temperatures to stall their rate of reproduction. Food in the cold refrigerator is the only food truly safe from infestations that may lead to food poisoning. Fixing a fridge on your own is nearly impossible, and can void your equipment warranty, even if you complete the repairs successfully.

Larger insects and household pests attracted to the smell of rotting food may find that your broken fridge soon becomes their favorite dining spot. Any efforts at reducing hordes of uninvited guests is most efficient when the source of their attraction is removed. For more information on keeping food cold, fresh and safe with a repaired refrigerator, research some of these helpful links and services.