_It's critical to have a both your refrigerator and
freezer cold enough. The best indicator of a good freezer
temperature is brick-hard ice cream. If ice cream stored in
your freezer is soft, turn the control to a colder setting.
As for the refrigerator, check the drinking temperature of
milk. If it's very cold, you've probably hit 40 degrees,
which is what you're aiming for. If the milk isn't cold
enough, or if it sours too quickly, move the control to a
colder setting.
_Here's a great tip if you're freezing chicken in a
polyethylene bag: lower the bag, with the chicken in it,
into a pan of water to force out the air. Be sure the bag
opening is above water. Press entire surface area of bag
to squeeze out air bubbles. Twist end of bag and fold
over. Secure with fastener and label.
_Here's a convenient way to freeze casseroles for
later use that Joy Schrage from Whirlpool Corporation told
me:
1. Line the casserole dish with foil,
leaving 2" collar all around.
2. Add casserole ingredients and bake.
3. Cool and freeze in uncovered casserole
4. When frozen, lift casserole and foil out
in one piece
5. Cover with foil or place in a
polyethylene freezer bag. Press air out, then seal tightly,
label, date and freeze. Place in a polyethylene freezer
bag.
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