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~athrgquality drops
after time shown
—.
Fresh Meats
Roas[s(Beef and Lamb).
Roasts(Pork and Veal)
Steaks (Beef). . . . . . .
Chops (Lamb). . . . . . . .
Chops (Fork). . . . . .
Ground and Stew Meats.
Variety Meats. . . . . . .
Sausage(Pork). . . . . . .
ProcessedMeats
Bacon..,.,...,,,..
Frankfurters. . . . . . . . .
Ham(Whole). . . . . . . .
i-lam(Half) . . . . . . . . . .
Ham (Slices) . . . . . . . . .
Luncheon Meats. . . . .
Sausage(Smoked).
Sausage
(Dry and Semi-Dry).
CookedMeats
Cooked Meats and
Meat Dishes.
Gravy and Meat Broth.
Freshpoultry
Chicken and Turkey
(Whole) . . . . . . . . . . .
Chicken (Pieces).
Turkey (Pieces). . . . . . .
Duck and Goose (Whole).
Giblets. . . . . . . . . . . . . .
ChokedPoultry
Pieces
(Covered with Broth).
Pieces (Not Covered). . . .
Cooked Poultry Dishes. .
Fried Chicken. . . . . . .
350 1040°F.
DIM
3t05
3t05
3t05
3t05
. 3t05
lto2
.
lto2
lto2
. .
7
. . 7
7
:
,. 3t05
. .
7
. . 14to 21
3t04
lto2
. . lto2
lto2
lto2
lto2
,. Ito2
. . lto2
lto2
Ito2
,. lto2
(Other than for meatsand poultry)
(l°F.
MONTHS
6
tO 12
4t08
6 to 12
6t09
3t04
2t03
3t04
2t03
1
x’
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
:
;
6
:
4
~ost fruits and vegetables. .‘. . . . ...8-12 months
Lean fish . . . . . . . . . . . . . . . . . ..6- 8months
Fatty fish, rolls and breads,
soups, stew, casseroles. . . . . . ...2-3 months
Cakes, pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). . . . ...1 month max.
New techniques are constantly
being developed. Consult the
College or County Extension
Service or your local Utility
Company for the latest information
on freezing and storing foods.
4
U.S. Department of Agriculture
1“0 store LNlhx231 meats, fish and
\Kwl@y-
IV?eats,fish and pouitry
purchased from the store vary in
quality and age; consequently,
safe storage time in your refrig-
erator will vary.
~ Always remove store wrappings.
s Rewrap in foil, film or wax paper
and refrigerate immediately.
Tostore cheese,wrap weil with wax
paper or aiuminum foil, or put in a
plastic bag.
~ Carefully wrap to expel air and
prevent mo!d.
@Store pre-packagedcheese in its
own wrapping if you wish.
Tostorevegetables-Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce.
@Crispnesscan be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Tostoreice cream–Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
@It will be necessaryto experiment
to determine the location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream at the right
serving temperature.
~ Also, the rear of the freezer
compartment is slightly colder than
the front.
“[j f~~Q)n;ya@ziiMJ ftn-gds
There are three essential require-
ments for efficient home freezing.
1. initialquality.Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot
improve quality.
2. Speed. The quicker fruits and
vegetables are frozen after pick-
ing, the better the frozen product
will be. You’ll save time, too,
because less culling and sorting
wil I be necessary.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
in a wide selection at your favor-
ite store.
4
%2
freezemeat,fishandpoultry,
wrap well in freezer-weight foil (or
other heavy-dutywrapping material)
forming it carefully to the shapeof
the contents, This expels air.FoM
and crimp ends of the packageto
provide a good, lasting seal.
Don’t refreeze meat that hascom-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
I-imit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time asfollows:
CTF17’. . . . . . . . . . . . . .
.16 pounds
CTF19. . . . . . . . . . . . . .
.18 pounds
organize yot.!r faod storage
for
GQE3ve#li@nce.
~
Store all like things together. This
not only savestime, but eiectricity—
because you can find foods faster.
~ Place the oldest items up front so
they can be used up promptly.
~ Usethe handy shelvesonthe door
for most frequently usedsaucesand
condiments.
@Usethe meat drawer,if your model
hasone, for meatsyou do not freeze.
TI Sflve money in W’w2rgy
and food %’XXNs.
= Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
@Cover moist foods with tight lids,
plastic film or foil.
~ l._eafvegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic fiim,
= Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
QOpen the door the fewest times
possible to save electrical energy.
QW17engoing out of ‘town for sev-
eral days, leave as few perishables
as possible in the refrigerator”. [f
::.?’-\
(
your refrigerator has an icemaker, ‘~~.]
move the icemaker manual switch
to “OFF” and shut off water to
the refrigerator.
ffl”-;)
.,,/
<.-
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