Hotpoint CTX18KJ, CTX20 FoodStomgeSUuestiom, FreshMfxis, CookedMeats, FreshPOUIIU, cooked !POw’y

FoodStomgeSUuestiom

suggestedstorage times formeatand pouMry*

	Ill	Hd
Eatingqualitydrups	REFfllGERATM	FREEZER
	AT	AT
aftertimeshown	35° to400F.	o“E
	DAYS	MONTHS

FreshMfxi[s

Roasts(Beef& Lamb)	3 to5	6 tO 12
Roasts(Pork&Veal)	3 to5	4t08
Steaks(Beef)	3t05	6 to 12
Chops(Lamb)	3t05	6t09
Chops(Pork)	3t05	3t04
Ground&StewMeats	1to2	3t04
VarietyMeats	lto2	3t04
Sausage(Pork)	lto2	lto2

ProcessedMeak

Bacon	7	1
Frankfurters	7	‘/2
Ham(Whole)	7	lto2
Ham(Half)	3t05	lto2
Ham(Slices)	3	lto2
LuncheonMeats	3t05	Freezing
Sausage(Smoked)	7	notrecom-
Sausage(Dry&Semi-Dry). . . .	14to 21	mended.

CookedMeats

CookedMeatsand		2t03
hleatilishe s	3t04
Gravy&MeatBroth	lto2	2t03

FreshPOUIIU

Chicken&Turkey(Whole). . . .	1to 2	12
Chicken(Pieces)	lto2	9
Turkey(Pieces)	lto2	6
Duck&Goose(Whole)	1to 2	6
Giblets	lto2	3

cooked !POw’y

Pieces(CoveredwithBroth). . .	1to 2	6
Pieces(NotCovered)	3 to 4	1
CookedPoultryDishes	3 to 4	4t06
FriedChicken....,......,.,	3t04	4

(~th~f?h~fl fO[~Q~~S& ~OUi~~) HWEZER

Mostfruitsandvegetables. . . . . . . . . ...8-12 months Leanfish . . . . . . . . . . . . . . . . . . . . . . . . ..6-8 months Fattyfish,rollsandbreads,

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

leftovers(cooked),

Icecream(originalcarton). . . . . . . . . . . 1monthmax.

Newtechniques areconstantly.beingdeveloped. ConsulttheCollegeor CountyExtenstonService oryourlocalUtility Companyfor thelatest informationon freezingandstoringfoods.

“LJS.DepartmentofAgriculture

Meats, fish and poultry purchased t’rom the Nore vary in quality and 2:c: consequently, safe storage [im~in your refrigerator will vary.

To store unfrozenmeats, fish and

poultry:

@Alwaysremovestore wrappings.

@Rewrapin foil, film or wax paper and refrigerateimmediately.

To storecheese, wrap well with wax paper or aluminumfoil, or put in a plastic bag.

@Carefullywrap to expel air and help preventmold.

@Store pre-packagedcheese in its own wrapping if you wish.

To store vegetables,use the vegetabledrawers—they’vebeen designed to preserve the natural moisture and freshness of produce.

@Coveringvegetableswith a moist towelhelps maintain crispness.

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

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 willbe necessaryto experimentto determine the freezer compartment location and temperature control setting to keep your ice cream at the right serving temperature.

@The rear of the freezercompartment is slightly colder than the front.

Tips on freezing foods

There are threeessentialrequirements for efficient home freezing.

L Initial qtdity. 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 frozerrproduct will be. You’llsave time, too, with less culling and sorting to do.

3.Ii%operPackagkgg. Use food wraps designed especiaHy for freezing; they’re readily available at most ;ood stores.

To freeze meat, fish and poultry, wrap well in freezer-weightfoil (or otherheavy-dutywrappiig material) formingit carefullyto the shape of the contents. This exptdsair. Fold and crimp ends of the packageto providea good, lasting seal.

Don’trefreeze meat that has completelythawed; meat, whether raw or cooked, can be frozen successfullyonly once.

Limit freezing of fresh (unfrozen) meats or seafoodsto number of pounds at a time as follows:

C!TX18	..17	pounds
CIX20 . . . .0	..19	pounds

For m’m!niemx!. e s

@Store like things together. This savesboth time and electricity because you can find foods faster.

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

~Use shelves on the door for most often used sauces and condiments.

~Use the meat drawer, if your model has one, for meats you-do not freeze.

TOsave money inenergy

and food costs

~Place most perishable items toward the rear of the top shelf, as they will stay coldest in this part of the fresh food compartment.

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

@Leaf vegetablesand fruitsplaced in storagedrawerswill last longerwhen 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 door the fewest times possible to save electrical energy.

Q When going out of town for severaldays, leaveas few perishables as possible in the refrigerator. Ifyour refrigerator has an.icemakr, set it to the OFF position and shut off water to the refrigerator.

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