:: REGRIGERATOR TIPS ::

To keep vegetables from turning brown or becoming "soft" or dry in the refrigerator, storage guidelines should be followed carefully. Below given are some storage tips to help maximize vegetable storage.

Fresh Vegetables Storage Chart

Fresh Vegetable	Fridge Time	Freezer Time	Storage Tips
Asparagus	2 - 3 days	8 - 12 months	Don't wash before refrigerating. Store in vegetable tray
Celery	1-2 weeks	N/R	Refrigerate in vegetable tray.
Cauliflower & Beans	1 week	8 - 12 months	Wrap odorous foods & refrigerate in vegetable tray
Carrots, Beets, Radishes & Turnips	2 weeks	8 - 12 months	Remove tops. Wrap odorous foods & refrigerate in vegetable tray
Green Peas/Lima Beans	3-5 days	8 - 12 months	Leave in pods & refrigerate.
Other Salad Greens	1 week	N/R	Wash. Drain well. Wrap & refrigerate in vegetable tray
Mushrooms	3-5 days	N/R	Store in paper bag in vegetable tray.
Onions	3-5 days	8 - 12 months	Wrap odorous foods & refrigerate in vegetable tray
Peppers & Cucumbers	1 week	8 - 12 months	Wrap odorous foods & refrigerate in vegetable tray

Fresh vegetables remain fresh longest in a moist environment. They should be stored in the vegetable trays/crispers with the humidity control on the "Vegetables" setting. If the trays are full, store vegetables in polythene bags or plastic containers to prevent moisture loss.
Most vegetables should be stored in the refrigerator to preserve freshness. Exceptions include potatoes, sweet potatoes, mature onions, etc. that keep well in cool rather than cold storage. Tomatoes should be refrigerated only for a short time.

The vegetable trays/crispers trap moisture inside to help keep foods fresh. Moisture controls on some vegetable trays/crispers can be used to regulate the moisture level. As a general rule, vegetables require high moisture storage and fruits low moisture. Refer to the User Manual for directions on setting the humidity control. The vegetable trays/crispers in a refrigerator will perform better if they are at least 65% full.

Storage in the trays/crispers slows the dehydration of fresh vegetables. In addition, leafy vegetables, such as lettuce and spinach, should be placed in polythene bags or airtight containers to reduce moisture loss. Odorous foods such as peppers and cabbage should always be wrapped to contain odors. Mushrooms should be stored in paper bags instead of polythene.

Vegetables need a certain amount of moisture to remain fresh as long as possible. However, too much moisture can reduce the life of vegetables, especially lettuce. Brown spots may develop with excess moisture. It is necessary to note that lettuce be well drained before storing. It may be better to keep a layer of paper towels in the bottom of the bag to absorb any excess moisture; replace them occasionally.

Fresh food compartment of a refrigerator should be kept upto 4ºC +/- 2ºC. Too low refrigerator temperatures could cause vegetables to freeze that damages the cells and vegetables turn brown and become limp.

Vegetable quality affects the length of storage period. Quality can vary from item to item, variety to variety and season to season. Sort vegetables before storage and use soft vegetables first. Discard that showing evidence of decay.

Adhering to the guidelines should help to keep vegetables fresh and maximize their storage time in the refrigerator. Refer to above storage chart and use vegetables within recommended refrigerator storage time. Vegetables stored longer than recommended will also turn brown and lose their crispness.

Bacteria causes food critic illness increase at temperatures of 4 - 60ºC. Three general rules to follow to help keep your food safe: 

The refrigerator's fresh food compartment should be upto 4ºC F with an optimum temperature of 1.4ºC. You can check the temperature of your refrigerator by placing an appropriate thermometer in the center of the refrigerator. Leave it and then read after a day. If the need be, adjust the temperature control/thermostat setting and check the temperature after a day.

It is necessary not to overcrowd your refrigerator shelves, as this obstructs air circulation and results in uneven cooling.

Further, to maintain the best food quality, consider following- different types of food:

Fresh meat, luncheon meat and cheese should be stored in the coldest part of the refrigerator to extend storage time. A temperature control/air control adjusts the amount of cold air entering the freezer.

Crisper/Vegetable tray is designed for storing fruit and vegetable. It traps moisture to help keep foods fresh. Controls on some crisper/vegetable tray regulate the humidity level in it. As a general rule, vegetables need high humidity while most fruits require low humidity.

Sort fruits and vegetables before storing. Beaten or crushed pieces decay more quickly and contaminate good pieces. Wrap odourous foods such as onions.

Most dairy foods have freshness dates on their cartons, so you know how long you can safely store them. These foods should be refrigerated immediately upon purchase and use, each time. Close cartons tightly to keep out air and odors.

At times, fungus develops on the top surface of cheese. Cut off at least 25 mm around and below the spoiled area. The remaining cheese will still be flavourful and safe to eat. Do not try to save individual cheese slices, soft cheese, paneer, cream, sour cream, or yogurt when fungus appears.

Eggs in the shell retain their quality well when refrigerated. Maximum storage is 4 weeks. Avoid using cracked eggs, else they too may spread bad smell. Store eggs on a refrigerator plastic door shelf in the Egg rack for easy access.

Corked wines could be stored in a horizontal position to prevent the cork from drying and shrinking. Storing wine bottles in an upright position lets air into the wine causing it to spoil.

How to prepare food before putting it in the freezer?
When freezing foods, use a freezer wrap that is air/moisture/vapor-proof, such as freezer bags, aluminum foil or select airtight containers. Force as much air out of packages or containers as possible and be sure they are tightly sealed. Trapped air can cause the food to dry out.

Fresh meats and poultry can be left in the original store wrapping when freezing for less than 2 weeks. For longer freezer storage, wrap additionally with a suitable freezer wrap. 

The refrigerator freezer compartment should be lower than -15ºC with an optimum temperature of -13ºC. Check the temperature by placing appropriate thermometer between two frozen items. Read after a day. If needed, adjust the temperature/air control setting and check the temperature after another day.

Is there a correct way to load the freezer?
Actually, yes! You should avoid adding too much warm food to the freezer. This slows the rate of freezing and can raise the temperature of already frozen foods. The result is lower food quality. Put packages in the coldest part of the freezer first (against the walls or bottom of the compartment). Leave space between packages for cold air circulation.

Also, avoid storing hard-to-freeze items such as ice cream and orange juice on the freezer door shelves. These foods are best stored in the freezer interior where the temperature variation is minimum with door openings.

What To Do when Your Refrigerator Stops Working?
You won't necessarily have to throw out all your food! But in the event of a power failure or appliance malfunction, you may need to take steps to ensure the safety of perishable foods.

If the power will be restored or a service technician can repair it within a few hours, don't worry - just ensure to keep the doors closed.

After the refrigerator begins working again, examine the food. Meat or poultry that still contains ice crystals may be refrozen. Completely thawed foods should be cooked. After cooking, they can be frozen again.

If you have any other question which is not covered above 
You can e-mail your question at this address & we will be happy to send you our response by mail.

(At the end of each question the following should be stated and feedback system be started to find out usage and effectiveness of our efforts.)

Important note:
Please follow instructions given in user manual when you are attempting to service or repair your refrigerator or its part. If you need more clarification, please contact our authorized service provider for assistance.

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Do not repair or replace any part of the refrigerator or attempt any service unless specifically recommended in user manual that you understand and have necessary skills to do so.

:: WASHING MACHINE TIPS ::

Though fabric damage can occur during the washing process, it is very unlikely for the damage to be due to the faulty washer. Fabric damage is normally caused before the cloth washed or due to oversights in washing procedures.

Age and Normal Wear
Under conditions of normal use and wear, textile eventually age becoming easy to get torn under stress. Collar tips and cuffs are usually damaged due to sweating & rubbing during normal wear.

Chemical Damage
Contact with strong chemicals such as undiluted chlorine bleach, hydrogen peroxide, hair dyes etc. cause holes and tears. In many cases the tearing occurs late; after a period of time and/or washing on many occasions.

Use of excessive chlorine bleach is common cause of tearing. Dilute bleach in water before adding to a washer without a dispenser. Models with a bleach dispenser do not need to have bleach diluted. Nevertheless, add the bleach before placing clothes into the washer to avoid inadvertently spilling it on the clothes.

Snagging
Snags in cotton knits may happen during wear. Generally they are not noticed prior to washing, but become small holes after washing and/or drying. Zippers and hooks may also snag items if left open during washing process. Close all zippers and hooks. Similarly, Pins & Ornaments that are not removed from clothes may damage them. Remove all such items before washing.

Improper Loading
At times, small items with straps or lace can be caught under the pulsater or agitator Using a mesh bag for such items is suggested.

Overloading
If excessive items are in wash tub, they cannot circulate freely and can result in excessive abrasion or snagging. For good results, a top loading washer should be loaded loosely with dry, unfolded clothes in the tub. In addition, it is important to use sufficient water for the size of wash load. Front loading washers can be loaded completely full of dry clothes but not jammed tightly.

Sunlight Damage
Tearing and discoloration can also occur over a period of time to items exposed to sunlight. Since the fabrics are weakened by the sunlight, the stress of washing or drying may cause holes and tearing.

Fabric discoloration is typically not caused by the washer. Many times fabric discoloration occurs from poor dyes being washed out of fabric or improper sorting prior to washing the clothes. (e.g. placing a red item in with white items).

Color Loss
This is usually related to some type of strong chemical contact with products such as chlorine bleach etc. used in skin care products, home permanent solutions etc.

Similarly, some dyes change color very readily upon contact with any mild acid or alkaline substance. Common acid-containing substances include hair sprays and beverages. Mild alkalines include shampoo, toothpaste etc.

Dye Transfer
This generally occurs when unstable dyes are used in manufacturing the item. Color bleeding from one section of the garment to another, damp items left lying in the washer after the cycle or in a pile prior to washing can also cause dye transfer. In addition, many new garments are overdyed to produce very bright, rich colors. This results in dye removal and/or transfer when washed.

The manufacturer of the garment is normally expected to provide proper care labels.

Linting
Lint is small fibers of certain fabric that have broken off during wear or washing. The washing process will always create some lint. However, the majority of lint that is produced during washing is trapped by lint filters on the washer and flushed down the drain during the spin portion of the cycle. Excessive lint is usually due to reasons other than the washer design or a mechanical malfunction. However, low water pressure or improper draining can increase lint.

Natural fibers like cotton, linen, or wool may pill but the balls of fiber are usually removed during washing.

Three forms of energy are required to remove and suspend soils from textile in an automatic washer: mechanical, chemical and thermal. Mechanical energy is supplied by the washer's wash action; chemical by detergent, bleach and other additives; and thermal by warm or hot water. In most top-loading washers only mechanical and chemical energies are utilized.

Residue, which appears as white streaks on clothing or resembles lint, is often noticeable on clothes after they are washed. Over a period of time, clothes may feel rough and colors may become dull.

There are several causes of residue.
For instance: Detergents, Incorrect Quantity of Detergent, Cold Water Washing
Water Temperature Recommendations
HOT (48-60ºC.) - white and heavily soiled colorfast items
WARM (30-40ºC.) - most loads
COLD (18-24ºC.) - only very bright colors with light soil
Water below 18ºC is not recommended for washing.

Overloading
If there is excessive wash load, the residue, soil and lint cannot be rinsed away and will instead be deposited on the fabrics. Once the washer has filled with water, the clothes need to have space to circulate in the washtub so that detergent and foam do not get trapped in the folds of the fabric.

Rinse-Added Fabric Softener
A chemical reaction between fabric softener, detergent and detergent foam may sometimes create a white deposit on clothes. It is important to dilute fabric softener with lukewarm water in the fabric softener dispenser cup.

Since part of the mechanical action of a washer is to circulate (up & down, Round & round) the clothes for good cleaning, tangling is possible. Clothes need to roll over during the wash cycle in order to get clean. However, certain loading practices increase the likelihood of clothes tangling as they roll over.

General
» Washing only one type of clothing (all shirts or bed sheets or saris). For best results, load the washer with items of different sizes to allow free circulation in the water.
» Not fastening belts hooks and buttons prior to washing. Fastening these reduces tangling of clothes.

Top Loading Washers
» Wrapping shirts and sheets around the agitator.
» Not using a proper water fill. Not using sufficient water or overloading can cause tangling. Clothes should be placed in the washer loosely
» On the other hand, if too much water is used for a small volume of clothes, the extra water action can also increase tangling. Try to match the amount of water to the volume of clothes. If the load is not heavily soiled, reducing the agitation time will also help minimize tangling. In addition, be sure to select a delicate wash action, if available, to wash delicate garments. It is helpful to place delicate or "strappy" items, such as bras, nylons, slips, etc., in a mesh bag while being washed. Mesh bags can be purchased in discount or grocery stores.

Rust stains are usually caused by iron or manganese in the water supply. It can also come from rusty water lines. The water should be tested for iron or manganese content, if required.
There are two types of iron in the water supply.
1. Dissolved iron in water is not visible as it comes from a tap. For example, you may see it on your tub or on clothes. A water softener may be needed if staining becomes a problem.
2. Suspended iron in water can be seen and settles out. This type of iron is difficult to remove without a filtering system.

To Remove Rust Stains
Use a rust remover, which should be used according to the directions.
Do not use chlorine bleach as it can make rust stains darker.

Chemical build-up from detergent and fabric softener can often leave an unpleasant odor. We recommend the following tips for maintaining a clean and odor-free tub.

Front Load Machine
» Clean the lower rubber gasket with a nonabrasive-scrubbing agent.
» Fill the bleach compartment with liquid Chlorine bleach and add a scoop of detergent to the water. Take lukewarm water and regular cycle/heavy. Allow cycle to complete for the freshening process.