Whirlpool ETl8SC manual Storagechartforfreshandcuredmeat

Food storage guide

STORING FRESH FOOD

Cured or Smoked Meal and Cold Cuts. Ham, bacon, sausage, cold cuts, etc , keep best rn origi-

,-a wrapplngs Once opened, tightly re-wrap in

rAastic wrap or aluminum foil

Canned Ham. Store In refrlgerotor unless the la- r)el says it’s okay to store on the shelf Do not freeze.

Fresh Poultry. .Wrap in plastic wrap The plastic

wrap on poultry, as purchased, may be used for storage

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 Leafy Vegetables Remove store wrapplng Tr!m

or tear off bruised and discolored areas Wash In cool water, drain and store In crisper Cold, moist air

nelps keep leafy vegetables fresh and crisp

Vegetables with Skins (carrots, peppers) S:ore in crisper. plastic bags or plastic container

Fruits Wash, let dry and store In refrlgerutor J-I ;?lostic bags or crisper. Do qot wash or hull oerrles ,jrtil they are ready to use Sort and keep berries I:

their store container in a crisper. or store n a ’30sfYv

.-Iosed paper bag on a refrlgerotor shelf

Meat Mea+ II, uerlshabie and r~pe’~~~r r~~u tiNon t want to waste or>’ our?ce of it throbgb ::ori-

less handling The fi~llowlrlg list and crIor+ gl$,G y: u

packaging hin:s anc time Ilmlts

Fresh, Prepackaged Meat. Store fresh meat or

tile store wrapping Vacuum packagec: rnec;t :::I~’

De frozen for as long as one month If thr sea, ,s r ‘-1

oroken If vou dart lo Keep It frozerl ‘:lrgf3 .r:5, -hould wrap it with special freezer wrappI’ q ~,::terl:~~

Fresh Meat, Not Prepackaged. Remove the market wrapping paper and re-wrap In al~mlrum foil tor storing it unfrozen-

Cooked Meat. Wrap or cover cooked Tieat with plastic wrap or aluminum foil Store immediate!y

STORAGECHARTFORFRESHANDCUREDMEAT*

We		Approxlmate	lime
Variety	Meats . . .	(dwsl	1 to2
		. . . . . . . . . . . . . . . . .
Chicken	. . . . . . . . .	. . . . . . . . . . . .	1 to2
Ground Beef . . . .		. . . . . . . . . . . . . . .	1 to 2
Steaks	and Roasts	. . . . . . . . . . . . . . .	3 to 5
Cured	Meats . . . .	. . . . . . . . . . . . . . .	7 to10
Bacon	. . . . . . . . . . .	. . . . . . . . . . . . . . . . .	5to7
Cold Cuts		. . . . . . . . . . . . . . . . .	3 to 5

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

NOTE: Fresh fish and shellfish should be used the3 ~Irne day as purchased

Eggs Store without washing In the orlginal arton or use the egg nest in the door of your L?frigerotor

Milk Wipe m11k cartons For best storage place 111~x ‘nterior shelf

Beverages Wipe bottles and cars Store on a ‘31~ shelf or ,nside the refrigerator

Butter Store what you might use in a day In the

qutter Compartment When you have extra. wrap in

breezer packaging and freeze

Cheese Store In the ortglnal wrapping until

SOL are ready to use It Once opened, re-wrap ‘ightly in plastic wrap or aluminum foil

Condlments Store small jars and bottles (cat- up mustard, jelly, olives) on the door shelves where ‘?ev are in easy reach

Leftovers Cover leftovers with plastic drop or

:lur-r~c,rn foil to keep foti from drying out and

“or sferring food odors Plastrc containers with tight 3s ire fine, too