GE Numbers 2 Fwd Storage Suggestions, Suggested Storage Times, Tips on Freezing Foods, Food Costs

Fwd Storage Suggestions

Suggested Storage Times*

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dro~s

REFR1::RATOR

FRE!!ZER

nr

mw

after time sh-own -

35° t?400F.

(&.

Fresh Meats

DAYS

MONTHS

Roasts

(Beef

& Lamb)

3t05

6 to

12

Roasts

(Pork

& Veal)

3t05

4t08

Steaks

(Beef)

3t05

6 tO

12

Chops

(Lamb)

3t05

6t09

Chops

(Pork).

3t05

3t04

Ground

& Stew

Meats

lto2

3t04

Variety

Meats.

lto2

3t04

Sausage

(Pork).

lto2

lto2

Processed Meats

Bacon

7

1

Frankfurters

7

!’4

Ham

(Whole)

7

lto2

Ham

(Half)

3t05

lto2

Ham

(Slices)

3

lto2

Luncheon

Meats

3t05

Freezing

Sausage

(Smoked)

7

not recom-

Sausage(Dry

& Semi-Dry)

14 to

21

mended,

Cooked Meats

Cooked

Meats

and

Meat

Dishes,

3t04

2t03

Gravy

&

Meat

Broth

lto2

2t03

Fresh Poultry

Chicken

&Turkey (Whole)

lto2

12

Chicken

(Pieces)

1t02

9

Turkey

(Pieces)

lto2

6

Duck

& Goose

(Whole)

1 to

2

6

Giblets

lto2

3

Cooked Poultry

Pieces

(Covered

with Broth)

I to 2

6

Pieces

(Not

Covered)

3t04

1

Cooked

Poultry

Dishes

3t04

4t06

Fried

Chicken

3t04

4

(Otherthanformeats & poultry)

FREEZER

Most

fruds

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 month max

New techniquesare constantlybeing dweloped. Consult the College or County Extension Service or your local Utilii Company for the latestinformationon freezingand storingfoods.

●U.S. Depaflment of Agriculture

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

To store unfrozen meats, fish and poultry:

●Always remove store wrappings.

●Rewrap in foil, film or wax paper and refrigerate immediately.

To store cheese, wrap well with

wax paper or aluminum foil, or put in a plastic bag.

●Carefidly wrap to expel air and help prevent mold.

●Store pre-packaged cheese in its own wrapping if you wish.

To store vegetables, use the

vegetable drawers—they’ve been designed to preserve the natural moisture and freshness of produce.

●Covering vegetables with a moist towel helps maintain crispness.

●As a fi.nther aid to freshness,

pre-packaged vegetables can be stored in their original wrapping.

Note: Specialfieshfooa’ compamnent drawers (on models so equipped) make it unnecessary to wrap certain foods which they’ve been designed to preserve. These drawers are described on page 15.

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 content.

●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 mr of the freezer compartment is slightly colder than the front.

Tips on Freezing Foods

There are three essential requirements for efficient home freezing.

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

2.Speed. The quicker fruits and vegetables are frozen afier picking, the better the frozen product will be. You’llsave time, too, with less culling and sorting to do.

3.Proper packaging. 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’t refreeze meat that has completely thawed; meat, whether raw or cooked, can be frozen successfully only once.

Limit freezing of fresh (unfrozen) meats or seafoods to 29 pounds at a time.

For Convenience...

●Store all like things together. This not only saves time, but electricity— because you can find foods faster.

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

●Use the roomy Ports-Bins on the door for most frequently used foods and beverages.

●Use the meat drawer for meats you do not freeze.

To Save Money in Energy

and Food Costs

●Place most perishable items such as milk. cream or cottage cheese in the coldest part of the refri,gerator— in a Ports-Bin on the door in line with one of the air ducts through which cold air from the freezer enters the fresh food compartment.

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

●Leaf vegetables and fruits placed in storage drawers will last longer 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.

c When going out of town for several days. leave as few perishables as possible in the refrigerator. Set the icemaker to the “OFF’” position and shut off water to the refrigerator.

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