“Where do you recommending storing raw meet in the refrigerator so there is no cross contamination? (Not in the freezer) In looking at the setup and pictures, I couldn't determine the best place to place raw meat in the refrigerator. We've always put it in the lowest compartment, but on this model that is the shallow drawer at the bottom. Where do you suggest placing the meat to avoid cross contamination? NOTE: I am not referring to storing this in the freezer section.”
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There are three different drawers that you could store your meat in.
Sorry, there was a problem. Please try again later.Most food spoilage bacteria grow slowly if at all between 34°F and 40°F so it is imperative that you keep the temperature in the LG - 24.7 Cu. Ft. French Door Refrigerator with Thru-the-Door Ice and Water - Stainless/Stainless look, Model # LFX25974SB at that temperature. That means that if you are going to store raw meat in the refrigerator section, you need to keep it away from vegetables and salads and you should not open the refrigerator frequently, especially on warm humid days because this raises the temperature of the refrigerator. Uncooked, ground meat and poultry should be kept in the refrigerator only one or two days before cooking or freezing and raw meat, poultry and seafood should be stored on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination. The Glide 'N' Serve drawer provides storage space that keeps the compartment at a different temperature than the refrigerator and is recommended in the owner's manual as being a convenient place to store sandwiches or meat to be cooked and happens to be the lowest compartment in the refrigerator section. You should also make sure that you place leafy vegetables and vegetables with skins such as carrots and peppers in plastic bags or rigid plastic containers with tight-fitting lids...^IFV
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