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Fresh Food Storage Tips |
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Vegetables: | Cheese: | ||
• Use the vegetable | • | Wrap well with wax paper or aluminum | |
designed to preserve the natural moisture |
| foil, or put in a plastic bag. | |
and freshness of produce. | • | Carefully wrap to expel air and help | |
• Covering vegetables with a moist towel | |||
| prevent mold. | ||
helps maintain crispness. | • | Store prepackaged cheese in its own | |
• As a further aid to freshness, prepackaged | |||
| wrapping if you wish. | ||
vegetables can be stored in their original |
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wrapping. |
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Unfrozen meats, fish and poultry:
•Always remove store wrappings.
•Rewrap in foil, plastic wrap or wax paper and refrigerate immediately.
Suggested Storage Times for Meat and Poultry*
Eating quality | DAYS IN |
drops after | REFRIGERATOR |
time shown | AT 35° to 40°F |
| (2° to 4°C) |
Fresh Meats
Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Sausage (Dry &
Cooked Meats |
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Cooked Meats and Meat Dishes | .3 to 4 |
Gravy & Meat Broth | .1 to 2 |
Fresh Poultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Cooked Poultry |
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Pieces (Covered with Broth) | .1 to 2 |
Pieces (Not Covered) | .3 to 4 |
Cooked Poultry Dishes | .3 to 4 |
Fried Chicken | .3 to 4 |
Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.
New techniques are constantly being developed. Consult the College or County Extension Service of your local Utility Company for the latest information on freezing and storing foods.
*U.S. Department of Agriculture | 7 |
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