Whirlpool ET17SCXL warranty Food storage guide, Storagechartforfreshand Curedmeat

Food storage guide

STORING FRESH FOOD

There is a right way to package and store refrig- erated or frozen foods. To keep foods fresher, longer, take the time to study these recommended steps.

Leaty Vegetables Remove the store wrap- ping and trim or tear off bruised and discolored areas. Wash in cool water and drain. Leave some water on the leaves as they go into the crisper. Cold, moist air helps keep leafy vegetables fresh and crisp.

Vegetables wlth Skins (tomatoes, peppers) Wash, dry and store in a crisper.

Fruits .Wash, dry and store in a crisper. Do not wash or hull berries until they are ready to use Sort and keep berries in their store container in a crisper, or store in a loosely closed paper bag on a refriger- ator shelf.

Meat* Meat is perishable and expensive...you won’t want to waste an ounce of it through careless handling. The following list and chart give you pack- aging hints and time limits.

Fresh, Prepackaged Meat. Store fresh meat in the store wrapping. You can freeze it in the wrap and store it for one or two weeks. If you want to keep it frozen longer, you should wrap it with special freezer

wrapping		material.
Fresh		Meat,	Not Prepackaged.			Remove		the
market	wrapping		paper	and	re-wrap		loosely	in
waxed	paper 01 aluminum			foil	for storing		it unfrozen.
Cooked		Meat.	Wrap	or cover		cooked	meat	with

waxed paper, plastic wrap or aluminum foil. Store immediately.

Cured or Smoked Meat and Cold Cuts. Ham, bacon, sausage, cold cuts, etc., keep best in origi- nal wrappings. Once opened, tightly re-wrap in plastic wrap or aluminum foil.

Canned Ham. Store in refrigerator unless the la- bel says it’s okay to store on the shelf. Do not freeze.

Fresh Poultry. Loosen the market wrapping and store in the supermarket tray, or loosely wrap in waxed paper or plastic wrap.

STORAGECHARTFORFRESHAND CUREDMEAT*

rVr.-		Approxlmate			Time
		(dwsl		1	to	2
Variety	Meats	. . . . . . . . .
Chicken	. . . . . . . . . . . .		. .	1	to2
Ground	Beef			1	to	2
Steaks	and Roasts			3	to	5
Cured	Meats . . .	. . . . . . . . . . . .		7 to		10
Bacon				5to7
Cold Cuts				3	to	5

*If meat is to be stored longer than the times given, follow the directions for freezing.

II

NOTE: Fresh fish and shellfish should be used the same day as purchased.

Eggs Store without washing in the original carton or use the egg nest in the door of your refrigerator.

Milk,

Beverages

Wipe

milk

cartons

and

bot-

tles. Store inside the refrigerator.

Butter..

Stcre

what

you

might

use

in a day

in the

Butter

Compartment.

When

you

have

extra,

wrap in

freezer

packaging

and

freeze.

Cheese

.Store in

the

original

wrapping

until

you are

ready

to use

it. Once

opened,

re-wrap

tightly in plastic wrap or aluminum foil.

Condlments

.Store small

jars

and bottles

(cat-

sup, mustard, jelly, olives) on the door shelves where they are in easy reach.

Lettovers .Always cover leftovers with plastic wrap or aluminum foil to keep food from drying out. Plastic containers with tight lids are fine, too.