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VEGETABLE COMPARTMENT
Tips for storing vegetables
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Risk of damage due to low temperatures
Types of food easily damaged when stored in low temperatures
Vegetables: Tomatoes, green pepper, cucumber, eggplants,
green beans, sweet potatoes, okra, etc.
Some foods might change color or lose flavor if stored in the vegetable compartment for an extended period of time.
Other types of food might lose their vitamin C content, grow mold, or spoil.
If the vegetable compartment contains only a few items, it might not be able to maintain a high level of moisture. In such cases, wrap the items to be stored, in
plastic wrap to prevent them from drying out.
The moisture level of the vegetable compartment is relatively high. As such, depending on the amount and types of vegetables stored in the compartment,
moisture might condense on the surfaces of containers or on items stored in the compartment.If you are concern about moisture condensing on the surface of
foods, wrap foods in plastic wrap before storing them in this compartment.
If the moisture-retention unit is blocked (for example, by food in containers or bags), moisture is more likely to condense.
Be sure to store food in a way that does not block the moisture-retention unit.
Water accumulating in the container might cause food to spoil faster. Use a sponge or dishcloth to wipe up any water that accumulates.
Dried food (rice, laver, etc.) stored in the vegetable compartment might absorb moisture. To prevent this, put the dried food in a sealed container or bag before
storing it in the vegetable compartment.
NOTES
Fruits: Bananas, pineapple, mangos, papayas, avocados,
lemons, etc.
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Types of food recommended to be kept at room temperature
We recommend that the following types of food be kept in a cool location away from direct sunlight: garlic, onion, potatoes, sweet potatoes, squash, and whole (uncut) pumpkins.
The temperature of the space for tall items is slightly higher than that of other containers.
When this happens
