Whirlpool 6ET18GK manual Type Approximate, Days

FoodStorageGuide

There is a correct way to package and store refrigerated or frozen food. To keep food fresher, longer, take the time to study these recommended steps.

Storingfreshfood

Food placed in the refrigerator should be wrapped or stored in air and moisture proof material. This prevents food odor and taste transfer throughout the refrigerator. For dated products, check code date to ensure freshness.

Leafy vegetables

Remove store wrapping and trim or tear off bruised and discolored areas. Wash in cold water and drain. Place in plastic bag or plastic container and store in crisper.

Vegetables with skins (carrots, peppers) Store in crisper, plastic bags or plastic container.

Fruit

Wash, let dry and store in refrigerator in plastic bags or crisper. Do not wash or hull berries until they are ready to use. Sort and keep berries in their store container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.

Meat

Most meat can be stored in original wrapping as long as it is air and moisture proof. Rewrap if nec- essary. See the following chart for storage times.

Storage chart for fresh and cured meat*
TYPE		APPROXIMATE	TIME
		(DAYS)
Chicken		1 to2
Ground	beef	1 to2
Steaks	and roasts	3 to 5
Cured	meats	7to 10
Bacon . . . . . . . . ..____..		5 to 7
Cold cuts.		3 to 5
Variety	meats	1 to2

‘If meat is to be stored longer than the times given, follow the directions for freezing.

NOTE: Fresh fish and shellfish should be used the same day as purchased.

Eggs

Store without washing in the original carton on interior shelf.

Milk

Wipe milk cartons. For best storage, place milk on interior shelf.

Butter or margarine

Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.

Cheese

Store in the original wrapping until you are ready to use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.

Leftovers

Cover leftovers with plastic wrap or aluminum foil. Plastic containers with tight lids can also be used.

Storingfrozenfood

The freezer section is designed for storage of commercially frozen food and for freezing food at home, For further information about preparing food for freezing, contact your local Cooperative Extension Service or check a freezer guide or cookbook.

Packaging

The secret of successful freezing is in the packag- ing. The way you close and seal the package must not allow air or moisture in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food.

Rigid polyethylene (plastic) containers with tight fitting lids, straight-sided canning/freezing jars, heavy-duty aluminum foil, plastic-coated paper and nonpermeable plastic wraps (made from a Saran film) are recommended. Follow package or container instructions for proper freezing methods.

Do not use:

lBread wrappers

l Non-polyethylene plastic containers l Containers without tight lids

l Waxed paper

l Waxed-coated freezer wrap l Thin, semi-permeable wrap

The use of these wrappings could cause food odor and taste transfer and drying of frozen food.

Freezing

Do not expect your freezer to quick-freeze any large quantity of food. Put no more unfrozen food into the freezer than will freeze within 24 hours. (No more than 2 to 3 pounds of food per cubic foot of freezer space.) Leave enough space for air to circulate around packages. Be careful to leave enough room at the front so the door can close tightly.

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