Whirlpool EDISSC Food storage guide, Storagechartforfreshandcuredmeat, TVPe Approximate lime Dwsl

Food storage guide

STORING FRESH FOOD

There IS a right way to package and store refrig- erated or frozen foods. To keep foods fresher, longer. take the time to study these recommended steps.

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. Cold, moist air helps keep leafy vegeta- bles fresh and crisp.

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

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

Meat”	Meat is perishable			and	expensive..	.you
won’t want to		waste an	ounce of it through careless
handling.	The	followrng	list and	chart	grve you	pack-

aging hints and time limits. Store meat in the meat pan.

Fresh, Prepackaged Meat. Store fresh meat in the store wrapping. Vacuum packaged meat can be frozen for as long as one month if the seal IS not broken. If you want to keep it frozen longer, you should wrap it with special freezer wrapping materral

Fresh Meat, Not Prepackaged. Remove the market wrapping paper and re-wrap in aluminum foil for storing it unfrozen.

Cooked Meat, Wrap or cover cooked meat with plastic wrap or aluminum foil. Store immediately

Cured or Smoked Meat and Cold Cuts. Ham, bacon. sausage, cold cuts, etc.. keep best In origr- nal wrappings. Once opened, tightly re-wrap in plastic wrap or aluminum foil.

Canned Ham. Store In refrigerator unless the la- bel says it’s okay to store on the shelf. Do not freeze

Fresh Pouitry...Wrap in plastic wrap. The plastic wrap on poultry, as purchased, may be used for storage.

STORAGECHARTFORFRESHANDCUREDMEAT*

TVPe Approximate lime

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Variety Meats . . . . . . . . . . . . . . . . . . . . 1 to2 Chtcken . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2 Ground Beef . . . . . . . . . . . . . . . . . . . . . . 1 to 2 Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5 Cured Meats . . . . . . . . . . . . . . . . . . . . . 7 to10 Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7 Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5

*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.

Milk Wrpe mrlk cartons. For best storage, place mrlk on interior shelf or bottom door shelf.

Beverages. Wipe bottles and cans. Store on a door shelf or inside the refrtgerator.

Butter...Keep opened butter in covered dish on refrigerator shelf. 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, re-wrap tightly in plastic wrap or aluminum foil.

Condiments .Store small jars and bottles (cat- sup, mustard, jelly, olives] on the door shelves where they are in easy reach.

leftovers ..Cover leftovers with plastic wrap or alumrnum for to keep food from drying out and transferring food odors. Plasttc containers with tight lids are fine, too

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