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Suggestion
Suggested storage times*
Eating quality drops
REFRl~!RATOR
after time shown
35°
:T400F.
Fresh Meats
DAYS
Roasts (Beef & Lamb). 3 to 5
Roasts (Pork & Veal). 3 to 5
Steaks (Beef)
3 to 5
Chops (Lamb). 3 to 5
Chops (Pork). 3 to 5
Ground & Stew Meats. 1 to 2
Variety Meats. 1 to 2
Sausage (Pork). 1 to 2
Processed Meats
Bacon. 7
Frankfurters. 7
Ham (Whole). 7
Ham (Half). 3 to 5
Ham (Slices). 3
Luncheon Meats. 3 to 5
Sausage (Smoked). 7
Sausage
(Dry&Semi-Dry). 14 to 21
Cooked Meats
Cooked Meats and
Meat Dishes. 3 to 4
Gravy & Meat Broth. 1 to 2
Fresh Poultry
Chicken
&
Turkey (Whole). 1 to 2
Chicken (Pieces). 1 to 2
Turkey (Pieces). 1 to 2
Duck & Goose (Whole). 1 to 2
Giblets. 1 to 2
Cooked Poultry
pieces (Covered with Broth) 1 to 2
Pteces
(Not Covered). 3 to 4
Cooked Poultry Dishes. 3 to 4
Fried Chicken. 3 to 4
FR/:ZER
O!TF
MONTHS
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
x
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
6
!
6
1
4 to 6
4
(Oherthanformeats&
poultry) FREEZER
Most fruits and vegetables .. ...8-12 months
Lean fish. .. ..6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles. .. .2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). ...1 month max.
NW
techniques are constantly being dweloped.
Consult the College or County Extension
Service or your local Utility Company for the
latest information on freezing and storing foods.
*U.S.
Depatiment
of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To
store unfrozen
mea~,
fish and
poultry:
●
Always remove store wrappings.
● Rewrap in foil, film or wax paper
and refrigerate immediately.
To store cheese,
wrap well with wax
paper or aluminum foil, or put in
a plastic bag.
●
Carefully wrap to expel air and
help prevent mold.
●
Store pre-packaged cheese in its
own wrapping if you wish.
To store vegetables, use the
vegetable drawers—they’ve been
designed to preserve the natural
moisture and freshness of produce.
●
Covering vegetables with a moist
towel helps maintain crispness.
● As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note:
me
Sealed& Fresh
drawer
&es
it
unnecessaq to wrap certain
foods which it has been designed to
presewe.
~is
drawer is described
on page 11.
To
~re
ice
c~
—Finequdity ice
cream, with high cream content,
wi~
normally require slightly lower
temperatures than more “airy”
already-packaged brands with
low cream content.
●
It will be necessary to experiment to
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
●
The rear of the
&zer
compartment
is slightly colder than the front.
Tips on freezing foods
There are three essential
requirements for efficient home
freezing:
1.
Initial quality.
Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot
improve quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You’ll save time, too, with less
culling and sorting to do.
3.
Roper
pachging.
Use food
wraps designed especially for
freezing.
To freeze meat, fish and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
Don’t refreeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
CSX22
. . . . . . . . . . . .
..21
pounds
CSX24
. . . . . . . . . . . .
..26 pounds
For convenience...
●
Store all like things together. This
not only saves time, but
electricity—
because you can find foods faster.
. Place the oldest items up front so
they can be used up promptly.
● Use shelves on the door for most
often used sauces and condiments.
● Use the meat drawer for meats
you do not freeze.
To save money in energy
and food
cosfi:
● Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf;
they will stay coldest in this part of
the fresh food compartment.
●
Cover moist foods with tight lids,
plastic film or foil.
● Leaf vegetables and fruits
placed in storage drawers will last
longer when stored in closed plastic
containers or wrapped in plastic
ti.
c
Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
●
Open the door the fewest times
possible to save electrical energy.
*
When going out of town for
several days, leave as few perishables
as possible in the refrigerator. Set the
icemaker to the OFF position and
shut off water to the refrigerator.
9