Kenmore 73878, 77171, 73871, 73478, 63141, 77878 manual Suggested Storage Times, Tips on freezing foods

Suggested				Storage	Times
					DAYS		MONTHS
					IN		IN
Eating quality				drops	REFRIGERATOR		FREEZER
after time			shown		AT		AT
					35 a to 40°F.		O°F_
Fresh Meats
Roasts (Beef & Lamb]					3 to 5		6to	]2
Roasts(Pork & Veal)					3 to 5		4to8
Steaks (Beef)				..........................	3 to 5		6to	12
Chops	(Lamb)				3 to 5		6 to9
Chops	(PorkJ			..........................	3 to 5		3to4
Ground		& Stew Meats			t to 2		3to4
Variety		Meats		.....................................	I to 2		3 to4
Sausage (Pork)					1 to 2		1 to2
Processed			Meats
Bacon	...........................				7		1
Frank(utters					7		1/2
Ham (Whole)				.......................	7		1 to2
Ham (Half)					3 lo 5		1 to2
Ham (Slices)					3		I to2
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		2to	3
Fresh Poultry
Chicken		& Turkey (Whole)			....... I to 2		12
Chicken		(Pieces)			t to 2		9
Turkey {Piecesl					1 to 2		6
Duck & Goose				(Whofe)	t to 2		6
Giblels		................................			1 to 2		3
Cooked		Poultry
Pieces (Covered wilh Broth)					...... 1 to 2		6
Pieces (Not Covered)					3 to 4		1
Cooked		Pouttry Dishes			3 ta 4		4_6
Fried Chicken				..........................	3 to 4		4
(Other		than		for meats & poultry)		FREEZER
Most fruils and vegetables					........................	8-12 months
Lean fish						6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles						2-3 months
Cakes, pies, sandw'_ches,
leftovers			(cooked),
Ice cream {origina! carton)					.........................	1 monlh max

Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage times in your refrigerator will vary

New techniques are constantly being developed_ Consult the Colfege or County Extension Service or your Iocat Utility Company for the latest information on freezing and storing foods

Tips on freezing foods

1.Freeze only top-quality foods. Freezing retains quality and flavor; it cannot improve quality.

2o Freeze fruits and vegetables quickly after picking. The sooner you do, the better the frozen product will be, with less culling and sorting to do.

3.Use food wraps designed especially for freezing.

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'trefreeze meat that has completely thawed; meat, whether raw or cooked, can be frozen successfully onIy once..

For convenience_.

•Store like things together. This saves both time and electricity because you can find foods fQster,

•Place the oldest items up front so they can be used up promptly,

"Use door shelves or bins for most often used items.

To save money in energy and food costs...

•Cover moist foods with tight lids, plastic film or foil.,

•Leaf vegetables and fruits placed in drawers will last longer when stored in closed plastic containers or wrapped in plastic film..

•Do not overload your fresh food or freezer compartment with a lot of warm food at once_

"Open the doors 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 If your refrigerator has an icemaker, move the icemaker feeler arm to the STOP (up) position and shut off water to the refrigerator._

To store ice cream-Fine-quality ice cream, with high cream content, will normally require slightly lower temperatures than more "airy" already- packaged brands with low cream contenL

•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 freezer compartment is slightly colder than the front.