Whirlpool RT12DC - Manual (Page 6)

Normal operating sounds
You can expect to hear the following
sounds when your refrigerator is
operating:
■ Slight hum or soft hiss as the
refrigerator's fan motor moves air.
■ Clickiiig or snapping soimds occur
when the refrigerator starts and
stops rurming. The defrost timer
also clicks when the defrost cycle
starts and stops.
■ Water sounds occur as water
gurgles through tubing for a few
minutes after refrigerator stops
running. You may also hear defrost
water rurming into the defrost-
water pan.
■ Buzzing sounds (from the ice maker
water valve), trickling water and
clatter (or thud) of ice may be heard
if you have an ice maker.
■ Operating sounds from the high­
efficiency compressor and motor. It
may run longer than your older
refrigerator.
Energy saving tips
■ Check the door gaskets for a tight
seal. Level the refrigerator to be
sure of a good seal.
■ Clean dust and lint from the
condenser coils every other month.
■ Open the doors as seldom as
possible. Decide what you need
before you open the door. Remove
everything you need at one time.
Organize and label food so you will
not have to search for items you
want. Close door immediately after
you remove food items.
■ Store food in the refrigerator and
freezer so that air movement is not
blocked.
■ Set the refrigerator and freezer
temperatures so that the drinks
remain cold enough for your
family's taste and ice cream
remains firm. Do Not set
temperatures colder than they need
to be.
■ Set the Exterior Moisture Control to
the OFF position unless moisture
forms on the outside of the
refrigerator.
■ Do Not install your refrigerator next
to your range, water heater,
furnace, radiator, other heat sources
or in direct sunhght.
Reversing the door swing
(RT14DK and RT14DM)
Change the direction the doors swing by
following the instruction sheet in the
literature package.
Food Storage Guide
Storing fresh food
Food placed in the refrigerator should be
wrapped or stored in air and moisture
proof material. This prevents food odor
and taste transfer throughout the
refrigerator. For dated products, check
code date to ensure freshness.
Vegetables
For leafy vegetables: remove store
wrapping and trim or tear off bruised
and discolored areas. Wash in cold water
and drain. Place in plastic bag or plastic
container and store in crisper. For
vegetables with skins: store in crisper,
plastic bags or plastic container.
Fruit
Wash, let dry and store in refrigerator in
plastic bags or crisper. Do not wash or
hull berries until they are ready to use.
Sort and keep berries in their store
container in a crisper, or store in a
loosely closed paper bag on a
refrigerator shelf.
Eggs
Store without washing in the original
carton on interior shelf or in egg nest (on
some models).
Milk
Wipe milk cartons. For best storage,
place milk on interior shelf.
Butter or margarine
Keep opened butter in covered dish or
butter compartment. When storing an
extra supply, wrap in freezer packaging
and freeze.
Page 6
Cheese
Store in the original wrapping until you
are ready to use it. Once opened, rewrap
tightly in plastic wrap or aluminum foU.
Meat
Most meat can be stored in original
wrapping as long as it is air and moisture
proof. Rewrap if necessary. See the
following chart for storage times.
Fresh and cured meat storage chart*
TYPE APPROXIMATE
TIME (DAYS)
Chicken..................................... 1 to 2
Ground beef.............................. 1 to 2
Steaks and roasts.....
3 to 5
Cured meats............. 7 tolO
Bacon......................................... 5 to 7
Cold cuts................................... 3 to 5
Variety meats...........
1 to 2
*If meat is to be stored longer than the
times given, follow the directions for
freezing.
NOTE: Fresh fish and shellfish should be
used the same day as purchased.
Leftovers
Cover leftovers with plastic wrap or
aluminum foil. Plastic containers with
tight lids can also be used.
Storing frozen food
The freezer section is designed for
storage of commercially frozen food and
for freezing food at home. For further
information about preparing food for
freezing or food storage times, contact
your local Cooperative Extension Service
or check a freezer guide or cookbook.
Packaging
The secret of successful freezing is in
the packaging. The way you close and
seal the package must not allow air or
moisture in or out. Packaging done in
any other way could cause food odor and
taste transfer throughout the refrigerator
and drying of frozen food.
Rigid plastic containers with tight fitting
lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plastic-coated
paper and nonpermeable plastic wraps
(made from a saran film) are recom­
mended. Follow package or container
instructions for proper freezing methods.
Do not use: bread wrappers, non-rigid
plastic containers, containers without
tight-fitting hds, waxed paper, wax-
coated freezer wrap or thin, semi­
permeable wrap. The use of these
wrappings could cause food odor and
taste transfer and drying of frozen food.
Freezing
Do not expect your freezer to quick-
freeze any large quantity of food. Put no
more unfrozen food into the freezer than
will freeze within 24 hours. (No more
than 2 to 3 pounds of food per cubic foot
of freezer space.) Leave enough space
for air to circulate around packages. Be
careful to leave enough room at the front
so the door can close tightly. Storage
times will vary according to the quality
of the food, type of packaging or wrap
used (air and moisture proof), and
storage temperature which should be
0°F (-17.8°C).