Adjusting the Controls
Two controls Iet you regulate the temperature in the fresh food and freezer compartments
At first, set both controls at "INITIAL SEllING"
Food Storage Suggestions
Suggested | Storage | Times |
|
|
| DAYS | MONTHS |
|
| IN | IN |
Eating quality | drops | REFRIGERATOR | FREEZER |
after time shown | AT | AT | |
|
| 35 ° to 40°R | 0°Fo |
Fresh Meats |
|
|
|
Allow 24 hours for the temperature to stabilize, whether you are setting the controls for the first time or adjusting them later. Then, if you want colder or warmer temperatures in either compartment, adjust the controls one step at a time
Note: Moving the fresh food control to OFF turns off coding in both
How to Test Temperatures
Use the milk test for the fresh food compartment. Place a container of milk on the top shelf in the fresh food compartment Check it a day later_ If the milk istoo warm or too cold, adiust the temperature contrors,
Use the ice cream test for the freezer compartment. Place a container of ice cream in the center of the keezer
compartment Check it after a day. If it'stoo hard or too soft, adjust the temperature controls
Turning Your Household Thermostat
Below 60oE at Night.'?
You may want to move the freezer control one step colder Cooler temperatures in the house may cause the compressor to operate less frequently, thus allowing the freezer compartment to warm somewhat
To protect your frozen food supply, leave your freezer control at thisnew, colder setting for the entire winter or for as long as you keep your thermostat turned down.
Moving the freezer control to a colder setting should have no effect on your fresh food compartment However, if freezing occurs, move the control one step warmer
When you stop turning the household thermostat down at night, move the refrigerator temperature controls back to
Roasts (Beef & Lamb) | 3 _o5 | |||
Roasts (Pork & Veal) | 3 to | 5 | ||
Steaks (Beef) | 3 to | 5 | ||
Chops (Lamb) | 3 to | 5 | ||
Chops (Pork) | 3 to | 5 | ||
Ground | & Stew Meats | 1 to | 2 | |
Variety Meals | 1 to | 2 | ||
Sausage | (Pork) | t to | 2 | |
Processed Meats |
|
|
| |
Bacon |
| 7 |
| |
Frankfurters |
| 7 |
| |
Ham (Whole) |
| 7 |
| |
Ham (Half) | 3 to 5 | |||
Ham (SIices) |
| 3 |
| |
Luncheon Meats | 3 to | 5 | ||
Sausage (Smoked) |
| 7 |
| |
Sausage (Dry & | 14 to | 21 | ||
Cooked | Meats |
|
|
|
Cooked | Meats and |
|
|
|
Meat Dishes | 3 to 4 | |||
Gravy & Meat Broth | 1 to | 2 | ||
Fresh Poultry |
|
|
| |
Chicken | & Turkey (Whole) | t | to 2 | |
Chicken | (Pieces) | t | to 2 | |
Turkey (Pieces) | 1 to 2 | |||
Duck & Goose (Who_e} | I | 1o2 | ||
Giblets | ! | to 2 | ||
Cooked | Poultry |
|
|
|
Pieces (Covered with Broth) | I | to 2 | ||
Pieces (Not Covered) | 31o 4 | |||
Cooked | Po_sltryDishes | 3 to 4 | ||
FriedChicken | 3 _o4 | |||
(Other than for meats & poultry)
Most fruitsand vegetables .................
Lean fish ...........................................
Fatty fish, rolls and breads,
soups, stew, casseroles .................
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original carton) ........................
6to t2 4to8 6to 12 61o9
3 to4
3 to4
3 to4 ] to2
1
1/2
11o2
1 o2
1 Io2
Freezing
nOt recom_
mended
2to3
2t03
_2 9 6 6 3
6
1
4to 6 4
FREEZER
1 month max
their regular settings,
Meats, fish and pou}try purchased from the store vary in quality and age; consequently, safe storage times in your refrigerc_tor will vary,
New techniques are constantly being developed Consult the Coltege or County Extension Service or your local Utility Company for the latest information on freezing and storing foods.
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