Kenmore 596.760527, 596.762647, 596.762637, 596.762597, 596.762537, 596.760627, 596.760697 Poultry

StorageTips

VEGETABLES

Asparagus

1 to

2

days

8 to

10

months

Do not wash

before

refrigerating.

Store

in crisper.

Brussels

sprouts,

broccoli,

3 to

5

days

8 to

10

months

Wrap

odorous

foods.

cauliflower,

green

peas,

Leave

peas in

pods.

lima beans,

onions, peppers

Cabbage,

celery

1 to

2 weeks

Not

recommended

Wrap

odorous

foods

and refrigerate

in crisper.

Carrots,	parsnips, beets and	7 to	10		days	8 to	10 months
turnips
Lettuce		7 to	10		days	Not	recommended
POULTRY	and FISH
Chicken	and Turkey, whole	1 to	2	days		12 months
Chicken	and Turkey, pieces	1 to	2	days		9 months
Fish		1 to	2	days		2 to	6 months

M EATS

Remove tops. Wrap odorous foods and refrigerate in the crisper.

Keep in original packaging for refrigeration. Place in the meat and cheese drawer. When freezing longer than two weeks, overwrap with freezer wrap.

Bacon

7

days

1 month

Beef

or

lamb,

ground

1 to

2 days

3 to

4

months

Fresh meats can be kept

in original

packaging

for refrigeration.

Beef

or

lamb,

roast

and steak

3 to

5 days

6 to

9

months

Place in the meat and cheese drawer.

When freezing longer than two

weeks, overwrap with freezer wrap.

Ham,

fully

cooked,

whole

7

days

1 to

2

months

half

5

days

1 to

2

months

slices

3

days

1 to

2

months

Luncheon

meat

3 to

5 days

1 to

2

months

Unopened,

vacuum-packed

luncheon

meat may be kept up to two weeks

in the meat and cheese drawer.

Pork,

roast

3 to

5 days

4 to

6

months

Pork, chops

3 to

5 days

4 months

Sausage,

ground

1 to

2 days

1 to

2

months

Sausage,

smoked

7

days

1 to

2

months

Veal

3 to

5 days

4 to

6

months

Frankfurters

7

days

1 month

Processed

meats should be tightly

wrapped and stored in the meat and

cheese drawer.

Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa State University

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