Food should spend as little time as possible in the middle (or “danger”) zone of 40° – 140° F, where bacteria thrives. That’s why cooked foods should be stored in small portions and in shallow containers, where they will be more apt to cool faster (large, dense portions can take hours to drop below 40° F). All leftovers should be immediately stored in the refrigerator in clean, air-tight, leak-proof containers or wraps.
Maytag 22 Cubic Foot refrigerator with bottom mount freezer and french doors
$1999.00 + tx
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