Michigan State University Extension
Home Maintenance And Repair - 01500233
06/24/03
Refrigerator--Cleaning
Clean refrigerator compartment regularly, even though
it does not require defrosting. Turn it off and unplug.
Remove all food and removable interior parts. Wash with a
solution of 1-2 tablespoons baking soda in 1 quart warm
water. Rinse and wipe dry. Wash removable glass shelves
and plastic parts in warm detergent solution, rinse and
wipe dry. Do not put either glass or plastic in hot
water; they may crack, especially if cold. Clean door
gasket with detergent solution; rinse and dry.
Occasionally clean freezer compartment following
manual instructions.
Wash exterior of cabinet with detergent solution;
rinse and dry. A creamy appliance wax may be used
occasionally to protect painted exterior and make spots
easier to wipe off.
Wipe up spills in the refrigerator promptly to avoid
staining and odors.
Several of the plastics used for interior parts of the
refrigerator are easily stained by berries, fruits, and
other colored foods and absorb and retain odors. So
tightly wrap or cover stored foods and remove "old"
foods before they spoil.
These plastics may soften at high temperatures so
never put boiling or hot water in them. They may be
damaged by various household chemicals, so never use
cleaning waxes, spray-on cleaners, concentrated chlorine
bleach on them. Follow your manual directions for
cleaning the different plastic drawers, shelves, etc. If
you do not have a manual, be safe by using a mild
detergent (a hand-dishwashing liquid) and lukewarm water
solution, or a baking soda and water solution for
cleaning. NEVER use abrasives like scouring powder or
scouring pads, as these plastics are easily scratched.
Occasionally vacuum (or brush) dust from condenser,
usually under the front bottom grille (see manual for
location and directions). Also at the same time, wash the
plastic pan which collects water from automatic
defrosting and replace it in the same location.
Unpleasant odors develop, either from improper
storage of food or from spoilage.
This article was written by Anne Field, Extension
Specialist, Emeritus.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
MSU is an affirmative-action, equal-opportunity employer. Michigan State
University Extension programs and materials are open to all without regard to race,
color, national origin, gender, gender identity, religion, age, height, weight, disability,
political beliefs, sexual orientation, marital status, family status or veteran status.
Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director,
MSU Extension, East Lansing,MI 48824. This information is for educational
purposes only. Reference to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not mentioned.
This file was generated from data base 02 on 02/04/08.
Data base 02 was last revised on 06/24/03.
For more information about this data base or its contents please contact
strausc@msu.edu .