GE TFXA227F TFXB27F warranty Food Stomge Suggestions

FOOD STOMGE SUGGESTIONS

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Suggested storage times for meat and poultry*

Eating quali~	DAYS IN MONTHS IN		Eating quality	DAYS IN MONTHS IN
drops after	REFRIGERATOR	FREEZER	drops after	REFRIGERATOR FREEZER
tima shown	AT 35° to 40°F.	AT O°F.	time shown	AT 35° tO 40”F. AT O°F.

(Other than for meats& poultry) FREEZER

Most fruits and vegetables,,,,,,.,,,,.... 8-12 months

Lean fish............,,.,,,.......,,,,,,,,.......,,, 6-8 months

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) ....	,,.,,,,., . . . . . . . . . 3to 5
Ground & Stew Meats . . . .			. . . . 1 to 2
Varie~ Meats	. . . . . . .	. .	. . . 1 to 2
-.	..................		1 to 2
Sausage (Pork)
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 & Semi-Dry) 14 to 21

6 to 12

4 to 8

6 to 12

6 to 9

3 to 4

3 to 4

3 to 4

1 to 2

1 to 2

1 to 2

1 to 2 Freezing not recom- mended.

Cooked Meats

Cooked Meats and
Meat Dishes	,3 to 4
Gra~ & Meat Broth ...	,,,,.,,,1 to 2

Fresh Poultry

Chicken & Turkey (Whole) 1 to 2

Chicken (Pieces)	1 to 2
Turkey (Pieces)	1 to 2
Duckk’Goose’(Whole)	,,,,,,1 to 2
Giblets	1 to 2

Cooked Poultry

Pieces (Covered with Broth)l to 2

Pieces (Not Covered)	3 to 4
Cooked Poultry Dishes	. 3 to 4
Fried Chicken 3	to 4

2 to 3

2 to 3

12

;

6

3

6

1

4 to 6

4

Fatty fish, rolls and breads,

soups, stew, casseroles 2-3 months Cakes, pies, sandwiches,

leftovers (cooked),

ice cream (original carton), . . . . . . . . . . 1 month max.

*U.S. Depatiment of Agriculture

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

Unfrozen mea~, fish and poultry

●Always remove store wrappings.

●Rewrap in fofl, fti or wax paper and refrigerate immediately.

Vegetables

●Use the vegetible 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 further aid to freshness, prepackaged vegetables can be stored in their original wrapping.

Cheese

Wra~ well with wax DaDer or du~inum foil, or pu{ i; a plastic bag.

●Carefully wrap to expel air and help prevent mold.

●Store prepackaged cheese in its own wrapping if you wish.

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

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 rear 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 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 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 been completely thawed; meat, whether raw or cooked, can be frozen successfully only once.

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