Refrigerators

The danger zone of food is anything within the temperature of 5 and 65 degrees Celsius. anything within this range will start the growth of bacteria and send the product off.

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In the United States, the temperature danger zone is from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In recent years, FDA dropped the upper limit 5 degrees from 140 F since scientific data showed pathogens would not be an issue. This is the temperature range that pathogens can grow rapidly to dangerous levels.

yeah of course it can stupiD!

A great place to buy a Kenmore refrigerator is at Sears. Sears has financing available through their store credit card and they will also deliver your new refrigerator and install it. Sears stands behind their products and offers wonderful warranty programs.

Haddock, uncooked, should be good for 1 to 2 days. If cooked, 3 to 4 days. Store in the fridge.

if they come out, use a sink

Otherwise I like "Mean Green" and a rag.

If you don't want the freezer to get smelly or moldy the lid should be propped open a little. If you can still fit the fridge on, then fine. However do NOT store a fridge lying down - only in it's normal orientation, or you will have compressor problems when using it again.

If your dressing has been cooked inside a bird, or has broth from the bird, or has any meat or dairy products in it, you should refrigerate it the same day it's cooked and/or served. If it contains only bread, vegetables, and seasoning, you can leave it out overnight, but no longer.

in ancient time the people use ice and snow to preserve the food. Then they think about a machine to cool the food . this leads to the invention of refrigerator.

Depends a little bit on what's in it. Cut up tomatoes will make it wet and shorten the time. Some ingredients (like sliced raw mushrooms) can get a bit mushy.

But if you make a crisp green salad with everything very fresh--say, lettuce and raw spinach, cucumbers, bell peppers, carrot slivers, chopped celery, and other things that are moist but not wet, firm rather than soft--it can keep refrigerated for 2 or 3 days in good condition, especially if the lettuce is not cut with a knife but torn with the fingers.

If you store it in small individual-serving containers without much air in them, you can get away with as much as 4 or 5 days. At the end of the time, you'll be able to see that it's not totally fresh, but it will be perfectly edible. ___________________________________________ Another excellent way to store green salad is to put it into small or medium sized freezer bags, squeeze out the air and fasten securely. Store the bags in your vegetable crisper. I'd be inclined to store cucumber in a separate bag.

Let it sit out in a warm tempature for almost an hour and may turn back liquidy

The ideal refrigerator temperature range is 1°-4.5°C (34°-40°F) . Bacterial and mold growth are considerably slowed down at these temperatures, thus retarding food spoilage. Since water freezes at 0°C (32°F), this prevents fresh foods from freezing, although when the temperature is at the low end of the range, some areas in the refrigerator may be below the freezing point.

If the side of the refrigerator is burning hot, its motor may be overheating. First check that the cooling fan is working properly and that the refrigerator is properly ventilated. Sometimes if a refrigerator is jammed against a wall, it can overheat. Then, check around the refrigerator for the smell of something burning and for unusual sounds (as if a part has come loose). Call a repair service immediately. If everything is ok, perhaps your refrigerator is overloaded. Consider reducing the coldness of both the refrigerator and freezer sections, and do not place hot items inside. However, bear in mind that a well-stored refrigerator takes less energy to keep cool than an empty one, because the contents act as insulators and reduce the air space inside.

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.

Like all cooked meats, you should avoid leaving it out the fridge until the meat is ready to be consumed. I would not leave it out without being cool more than twenty minutes. I would then bin meat.

Extremely hot food shouldn't be put directly into the refrigerator. This is because it can put a strain on your fridge, as it messes with the even air flow. Hot food can also cause other items to warm up. This can allow for bacterial growth to occur in other foods.

Ever notice how some people call them iceboxes?

This is because originally there was a wooden container that in one portion stored a large block of ice, and in the other portion your food you wanted to keep cold.

There were regular deliveries of these blocks of ice for people to refill their iceboxes.

form_title= Upright Freezer form_header= Keep things fresh with an upright freezer. What size freezer do you want?*= _ [40] Do you want the freezer attached to a refrigerator?*= () Yes () No Do you want a stainless steel finish?*= () Yes () No

Foods stay frozen in the uncovered freezers at the store because cold air drops and stays in the freezer. There is a certain level, though, above which the frozen foods should not be stacked - otherwise they will thaw out.

The air in the container, as well as the food inside contains water or water vapor. As the temperature of the container as you put it into the fridge is hinger, the water in the food continues to evaporate, saturating the air in the container with water vapor. As the walls of the container cool down, the air inside the container comes into contact with the wall and is cooled to the point that the water vapor condensates. Eventually, the lid and the walls will have moisture on it.

Defrost it, then wash it with a mild detergent & water. If it's self defrosting, you may need to disassemble some of the panels to get to the coils. You'll need to flush the coils with the detergent mix and make sure the drain is open. To do that, you may want to take it all outside or put something under it to catch the water.

Just de frost the refrigerator.

1-2 days in the fridge or 3 months in the freezer.

The best way I have found to open a clogged drain tube on a refrigerator is to check both ends of the tube for any visible clogs. If the tube is clogged at the top,an easy rinse is the best way to fix the problem. Fill a syringe with warm water and squeeze up and back until the clog is removed. If that doesn't work, get a fairly stiff length of solid wire and rotor-rooter the clog out. Now, if the tube is clear then you should check the drain that comes out of the freezer area, where you took the long drain tube out. Clean that out with first the wire then the ear syringe. If it is still clogged, then you have to take the evaporator cover off and see if the drain trough is clogged or if the evaporator is full of ice. If this is the case, then you have to clear the ice with a hair dryer until it is free of ice. If none of these suggestions work, then you have defrost problems, which can include some but not usually all of the following: # bad defrost timer # defrost heater # defrost overload. But on the bright side, approx. 90%of the time, you will find the main long defrost tube clogged, so your problem should be easy to fix.