GE Monogram ZSB48D, ZSW48D Food Stomge Suggestions, Suggested storage times for meat and poultry

FOOD STOMGE SUGGESTIONS

Suggested storage times for meat and poultry*

Eating quality	DAYS IN MONTHS IN	Eating qualih	DAYS IN MONTHS IN
drops after	REFRIGERATOR FREEZER	drops after	REFRIGERATOR FREEZER
time shown	AT 35° to 40”F. AT OOF.	time shown	AT 35o to 40°F. AT O°F.

(Otherthanfor meats&poultry) FREEZER

Most fruits and vegetables	..................8-l2	months
Lean fish	6-8	months

Fresh Meats

Roasts (Beef & Lamb) ,........3 to 5		6 to 12
Roasts (Pork & Veal)	3 to 5	4 to 8
Steaks (Beef)	3 to 5	6 to 12
Chops (Lamb)	3 to 5	6 to 9
Chops (Pork)	3 to 5	3 to 4
Ground & Stew Meats	,,,,,,,,,1 to 2	3 to 4
Variety Meats	l to 2	3 to 4
Sausage (Pork)	l to 2	1 to 2

Processed Meats

Bacon		7	1
Frankfurters		7	%
Ham	(Whole)	7	1 to 2
Ham	(Half)	3 to 5	1 to 2
Ham (Slices)		3	1 to 2
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
GraW & Meat Broth	1 to 2

Fresh Poultry

Chicken & Turkey (Whole)...l to 2

Chicken (Pieces)		l to 2
Turkey	(Pieces)	1 to 2
Duck & Goose (Whole)		l 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

9

6

6

3

6

1

4 to 6

4

Fatty fish, rolls and breads,
soups, stew, casseroles	2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),	l month max.
ice cream (original carton)

*U.S. Depaflmerrt of Agriculture

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

Fresh Food Storage Tips

To store unfrozen meats, fish and poultry:

●Always remove store wrappings.

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

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 further aid to freshness, prepackaged vegetables can be stored in their original wrapping.

To store cheese, wrap well with wax paper or aluminum foil, or put in 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.

Tips on Freezing Food

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.

Fine-quality ice cream, with high cream content, will norrndly 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.

Effervescent drinks should not be stored in freezer compartment.

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