GE TBX20 Food Storage Suggestions, Suggested, storage times, for meat, and poultry, Fresh Meats

Food Storage Suggestions

Suggested	storage times	To store cheese, wrap well with
for meat	and poultry*	wax paper or aluminum foil, or put
		in a plastic bag.

To freeze meat, fish and poultry, wrap well in freezer-weight foil (or other heavy-duty wrapping material)

	IN	IN
Eatinp quality dmps	REfRlGERAmR	fREEZER
	AT	AT
aftertime shown	3!io to 40T.	0%
	DAYS	MONTHS

Fresh Meats

Roasts (Beef & Lamb)	3 to 5	6to 12
Roasts (Pork & Veal)	3 to 5	4 to 8
Steaks(Beef)	3 to 5	6 to 12
Chops (Lamb)	3 to 5	6 t o 9
Chops(Pork)	3 10 5	3 to 4
Ground &Stew Meats	1to 2	3 to 4
Variety Meats	1 to 2	3 t o 4
Sausage (Pork)	1 to 2	1 to2

Processed Meats

Bacon	7	1
Frankfurters	7	ch
Ham (Whole)	7	1 to2
Ham(Half)	3 to 5	1to2
Ham (Slices)	3	1 to2
Luncheon Meats	3 to 5	Freezing
Sausage(Smoked)	7	not recom-
Sausage (Dry & Semi-Dry). . . .	14to 21	mended.

Cooked Meats

Cooked Meats and
Meat Dishes	3 to 4	2 to 3
Gravy & Meat Broth	1 to 2	2 to 3

Fresh Poultry

Chicken &Turkey (Whole) . . . .	1to 2	12
Chicken(Pieces)	1to 2	9
Turkey (Pieces)	1 to 2	6
Duck & Goose (Whole)	1 to 2	6
Giblets	.1 to 2	3

Cooked Poultry

Pieces(Covered with Broth). . .	1 to 2	6
Pieces (Not Covered)	3 to 4	1
Cooked Poultry Dishes	3 to 4	4 to 6
FriedChicken	3 to 4	4

(Other thanfor meats& poultry) F R E m

Most fruits and vegetables	.8-12 months
Lean fish	.6-8months
Fattyfish, rolls and breads,
soups, stew, casseroles	.2-3 months

Cakes, pies, sandwiches, leftovers (cooked),

Ice cream (original carton).. . . . . . . . . . 1 month m u .

New techniques are constantly being developed. Consult the College or County Extension Service or your local Utility Company for the latest information on freezing and storing foods.

'U.S. Oepartmentof 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, filmor wax paper and refrigerate immediately.

Carefully wrap to expelair and help prevent mold.

Store pre-packaged cheese in its own wrapping if youwish.

To store vegetables, usethe vegetable drawers-they've been designed to preservethe natural moisture and freshnessof produce.

Covering vegetables with a moist towel helps maintaincrispness.

As a further aid to freshness, pre-packaged vegetables can be stored in their original wrapping.

Note: Specialf r e s h w compartment drawers (on modelsso equipped) make it unnecessary to wmp cemin foods which they've beendesigned to preserve. These drawers are described onpages 8 and 9.

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

It willbe necessaryto experiment to determine the freezercompartment location and temperature control setting to keep yourice cream at the right serving temperature.

The rearof the freezer compartment is slightly colder thanthe front.

Tips on freezing foods

There arethreeessential requirements for efficient home freezing.

1.Initial quality. Freeze only top- quality foods.Freezing retainsquality and flavor; it cannot improvequality.

2.Speed. The quickerfruits and vegetables are frozen after picking, the better the frozen product will be. You'll save time, too, with less culling and sorting to do.

3.Proper packaging. Use food wraps designed especiallyfor freezing; they're readily available at most food stores.

forming it carefully to the shapeof the contents.This expels air. Fold and crimpends of the package to provide agood, lasting seal.

Don't refreeze meatthat has completely thawed;meat, whether raw or cooked, canbe frozen successfully only once.

Limit freezingof fresh (unfrozen) meats or seafoods to numberof pounds at a timeas follows:

TBX18 . . . . . . . . . . . . ..17 pounds TBX20 . . . . . . . . . . . . ..19pounds

For convenience...

Store like things together. This saves bothtime and electricity because you can find foods faster.

Place the oldest items up frontso they can be used up promptly.

Use shelves on thedoor for most often used sauces and condiments.

Use the meat drawer, on models so equipped, for temporary storage of meats youdo not freeze.

To save money in energy and food costs

Place mostperishable items, such as milk, creamor cottage cheese, toward the rear of the topshelf, as they will staycoldest in this part of the fresh foodcompartment.

Cover moist foods with tight lids, plastic filmor foil.

Leafvegetables and fruits placedin drawers will last longer whenstored in closed plastic containersor wrapped in plasticfilm.

Do not overload your fresh food or freezer compartment with a lot of warm foodat once.

Open the door the fewest times possible to saveelectrical energy.

When goingout of town for several days, leaveas few perishables

.%-?pssible in the refrigerator. If your refrigerator has an icemaker, move the icemakerfeeler arm to the OFF (up) position and shutoff water tothe refrigerator.

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