GE TBXK17 manual FoodStorageSuggestions, For Convenience

FoodStorageSuggestions

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Eafing quaii!y drops			REFRl#RfiTOR		FR~ZER
af!cr time shown			35Q to ~(rOF,		fJOF,
				DAYS MONTHS
Roasts(Beef & Lamb)				3 to 5	f)to 12
Roasts (Pork & Veal). .			.	3 to 5	4t08
Steaks (Beef),	., .,,,...,			3t05	6to12
Chops (Lamb)	..,...			3t05	6tr)9
Chops (Pork) .,				3t05	3t04
Ground & Stew Meats.				1 to 2	3t04
Variety Meats....	,,,,,.,			lto2	3t04
Sausage (Pork)	. . .	. . . . .	. .	1!02	lto2
Processed Meats					1
Bacon	. . .	. . . . ...	7
Frankfurters . .	. . .	. . . . . . .		7	%
Ham(Whole) . .	,,	.,,...,7			lto2
Ham (Half)...,..,,..,,.				3t05	lto2
Ham (Slices) . .	. . .	. . . . . . .		3	lto2
Luncheon Meats. .		. . . . . . .		3 to 5	Freezing
Sausage(Smohed).		. . . . . .		7	not recom-
Sausage(Dry & Semi-Dry). .				14 to 21	mended.

For Convenience. *•

@Store ail~ik.ethingstogether.“rhis notonlysavestime,butelectricity— becauseyou can findfoodsf~ister.

~ Place the oldest iternsup front so

CookedMeats

Cooked Meats and
Meat Dishes	. . .	3t04	2t03
Gravy & Meat Broth .,...,,		lto2	2t03
Fresh Poultry
Chicken & Turkey (Whole)	..	1 to 2	12
Chicken (Pieces)	. . .	1 to 2	9
Turkey (Pieces)	. . .	lto2
Duck & Goose (Whole).		1 to 2	;
Giblets		lto2	3
~ooked Poultry
Pieces(Covered with Broth)		1 to 2	6
Pieces (Not Covered)		3 to 4	1
CookedPoultryDishes...	.	3 to4	4t06
Fried Chicken.,......,..		3t04	4
(~t~e~~~a~fO~~eafS	~~OU~t~Y)		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	moii;h max.

Newtechniquesareconstantlybeingdeveloped. Consultthe Collegeor CountyExtensionServiceor yourlocalUtility Companyfor the latest information onfreezingandstoringfoods.

*1[S. DepartIIIeII of’Agricli[[llre

Aieats.fish and poultry purchased from the store vary in quality and age; consequently,safe storage time in your refrigerator wili vary.

@Alwaysremove store wrappings.

QRewrap in foil, film or wax paper and refrigerate immediately.

To store ice cream–Fine-quaiity ice cream, with highcream content, willnorma!lyrequire sIightlylower temperaturesthan more “airy”ah-eady-packaged brands with lowcream content.

~It willbe necessaryto experiment to determine the freezer compart- ment locationand temperaturecon- trol setting to keep your ice cream at the right servingtemperature.

~The rear of the freezer compart- mentisslightlycolderthan the front.

Tips on freezing foods

There are three essentialrequire- ments for efficienthome freezing.

1. Initial quality.Freeze only top-quaIit~foods. Freezingretains qualityand flavor;it cannotimprove quality.

2.Speed. The quicker fruits and vegetablesare frozen after picking, the better the frozen product will be. You’11save time, too –less cullingand sortingwillbe needed.

~.Roper pncka@ng.Use food wraps designedespeciallyfor freezing.

they can be used up promptly.

e Use shelveson the door for most often used saucesand condiments.

To save moneyinenergy

and food costs*a o

@Place mostperishableitemssuch as milk, cream or cottage cheese towardthe rear ofthe top fresh food shelfwherethey willstaycoldest.

*Cover moist foodswith tight lids, plasticfilmor foil.

@Leafvegetablesand fruitsplaced in storage drawers willlast longer when stored in closed plastic con- tainers or wrapped in plastic fihn.

~Do not overload your fresh food or freezer compartment with a lot of warm food at one time.

~Open the door the fewest times possibleto save electrical energy.

*When goingawayfor severaldays, leave as fewperishablesas possible in the refrigerator.Set icemaker,if your model has one, to the “OFF” positionand shut off water to the refrigerator.

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