Food Stomge Suggestion, Suggested storage times

Food Stomge Suggestion

Suggested storage times*

Eating quality drops			REFRl~!RATOR		FR/:ZER
after time shown			35°	:T400F.		O!TF
Fresh Meats				DAYS	MONTHS

Roasts (Beef & Lamb). 3 to 5					6 to 12
Roasts (Pork & Veal). 3 to 5					4 to 8
Steaks	(Beef)		3 to 5		6 to 12
Chops	(Lamb).	3	to	5	6	to 9
Chops	(Pork).	3	to	5	3	to 4
Ground & Stew Meats. 1 to 2					3 to 4
Variety	Meats.	1	to	2	3	to 4
Sausage	(Pork).	1	to	2	1 to 2

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.

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)

Processed Meats

Bacon.			7		1
Frankfurters.			7		x
Ham	(Whole).		7		1 to 2
Ham	(Half).	3	to	5	1 to 2
Ham	(Slices).		3		1 to 2
Luncheon	Meats.	3	to	5	Freezing
Sausage	(Smoked).		7		not recom-
Sausage (Dry&Semi-Dry).			14 to 21		mended.

Cooked Meats

Cooked Meats and
Meat	Dishes.	3	to	4	2 to 3
Gravy &	Meat	Broth.	1	to 2	2 to 3

Fresh Poultry

Chicken	& Turkey (Whole). 1 to 2				12
Chicken	(Pieces).	1	to	2	9
Turkey	(Pieces).	1	to	2	6
Duck & Goose (Whole). 1 to 2
Giblets.	1	to		2	!

Cooked Poultry

pieces (Covered with Broth) 1 to 2					6
Pteces (Not Covered). 3 to 4					1
Cooked Poultry Dishes. 3 to 4					4 to 6
Fried	Chicken.	3	to	4	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.

●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

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,

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.

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.

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.