Question about KitchenAid Refrigerators

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Our 3 months old refrigrator will get so cols that freezes food products.

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There are actually 2 cold controls on refrigerator-freezers. The main control is within the refrigerator cavity, the other is located in the freezer cavity. The one in the freezer is usually only a cold air deflector. It takes the cold air that is produced and divides it proportionally between the freezer and refrigerator sides. Set the control in the refrigerator to about mid-range. Set the control in the freezer to mid range. That is your starting point. If the freezer is not cold enough, adjust the freezer control. If the refrigerator s not cold enough, adjust the fridge control. After any adjustments, you MUST wait at least 24 hours for the temp to equalize before making any more adjustments. It may take a week to get it set right. This is true for all refrigerator-freezer combinations. Be patient.

Posted on Oct 09, 2010

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Posted on Jan 02, 2017

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1 Answer

The refrigerator is freezing the food in the lower parts of the refrigrator by the temperture in the upper part seem to be warmer


If you wish to get some details about refrigerator common fault and troubleshooting ; visit the site linked here. Pull up older posts. search with the word "Refrigerator".... http://electro-medical.blogspot.com/

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How do I freeze asparagus.?


Hello Anita;

My name is Peter. I am a retired field service refrigeration technician.

Both air and moisture are detrimental to all food storage, both in your fresh food section or your freezer. Leftovers in your fresh food section should be discarded after 3 days. In the freezer section they can last months depending on the food product.

It is nice for temporary storage to use items like tupper ware, but you can not get all of the air out of the container. It is better to leave the food product in the original bowl or place in a container where you can cover with plastic wrap, pushing down and making contact with the food product, getting rid of the air.

Your refrigerator temperature settings are critical. The fresh food section should be between 35-40 degrees F. and your freezer -2 to +2 degrees F.

Ok, lets freeze the asparagus. With a paper towel soak the outside moisture from the asparagus. Wrap it in plastic wrap ensuring there is no air in your package.

Do not put anything in your freezer or fresh food section directly in front of the air vents to avoid blocking air flow.

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1 Answer

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http://beprepared.com/product.asp?pn=FN%20S500

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1 Answer

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Hello Tina,

The problem with it freezing in the freshfood section is going to be because the air damper that opens and closes to let cold into the ref. section is stuck open and too much cold air is entering into the ref. compartment. This is a fairly common occurence with the GE refrigs. and by replacing the fresh food air damper which is located in the upper left corner of the fresh food compartment it will open and close properly and not allow too much cold air to enter where upon it freezes everything.


GENE

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1 Answer

GE Refrigrator GSS25XSNABS food side freezesd food no matter what the setting


Hi, There can be many reasons why your refrigerator is freezingyour food. To see what could be happening and to figure out how to possibly fixyour problem. Take a look at this tip which contains many of the causes andsolutions to fix the problems.

Refrigeratoris Too Cold and Freezing Food
heatman101

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1 Answer

Freezer of the refrigrator is not freezing. Norge,


sounds like the cold coil is freezing up and this is a defrost problem.. ck the defrost themo/ and the heater . / may also be the defrost timer . but every 3 mo ( i would think the defrost terminator is failing .. ) mm

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Freezer portion doesn't freeze.


check settings. if good check if compresor is running. a relay on compresor could fail

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2 Answers

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Your fridge is still in warrenty . Call a G E authorized repair company for warrenty repair ( no cost to you for anything , except for maybe food loss ) .

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2 Answers

I can not change temperature to more than 41f. Lower temperatures are OK


Temperature is perhaps the most critical means of control in the prevention of foodborne illness. Harmful (disease-causing) microorganisms grow within a temperature range of 41 F to 140 F (referred to as the "Temperature Danger Zone"). Many foods, especially raw animal products, naturally contain harmful microorganisms. Keeping foods out of the Temperature Danger Zone prevents disease-causing microorganisms from growing in foods. Proper cooking and reheating of food is important because heat destroys disease-causing microorganisms that may be present. Ensuring proper heating and storage temperatures is essential for assuring safe food in retail operations. Temperature guidelines differ depending on the type of food and method of heating method.

Freezing
Most pathogenic microorganisms will not grow below 41 F, or their growth will be very slow. However, many spoilage microorganisms (which cause foods to taste and smell bad) can grow at temperatures well below 41 F. Most foods that are frozen in food retail are done to improve quality and increase the shelf- life of the product. Most foods will freeze at about 28-30 F. To ensure safe freezer temperatures, be sure that your freezer is maintained at least 28-30 F or below (foods should be frozen solid). Ideally, foods should be frozen at 0 F or below to maintain quality.


It seems that your Refrigrator's higgest point is set to 41 F

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