Whirlpool EL13SC, EL11SC manual Food storage guide, Storing Fresh Food, Time, SfeaksandRoasfs

Food storage guide

STORING FRESH FOOD

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

Canned Ham. Store in refrigerator unless the label says it’s okay to store on the shelf. Do not freeze.

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

There is a right way to package and store refrigerated or frozen foods. To keep foods fresher, longer, ta ke 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 containerand store in crisper. Cold, moist air helps keep leafy vegetables fresh and crisp.

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* ...Meat is perishable and expensive...you won’t wantto waste an ounce of it through careless handling. The following list and chart give you

packaging hints and time limits.

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
material.
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.

STORAGECHART FDR FRESHAND CURED MEAT*

WLpe	Approximate	Time
	(days)
Varlefy Meals	. . . . . . . . . . . . .	: ;f
Chlcken	. . . . . . . . . . . . .
GroundBeef	. . . . . . . . . . . . .	lto2
SfeaksandRoasfs	. . . . . . . . . . . . .	3to5
CuredMeats	. . . . . . . . . . . . .	‘5to;O
Bacon	. . . . . . . . . . . . .
cold cut,		3to5

‘If meat Is to be stored longer than the tlmes glven, follow the dlrectlons for freezlna.

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

Eggs...Store without washing in the original carton or use the egg nest in the door.

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

Beverages...Wipe bottles and cans. Store on lower door shelves beneath the egg nest or interior shelves.

Butter...Store daily needs on serving dish in butter compartment. When storing an extra supply, wrap

in air-tight packaging and store in freezer com- partment or on top door shelves.

Cheese...Store in original wrapping until you are

ready to use. Once the package is opened, rewrap tightly in plastic wrap or aluminum foil. Store on interior refrigerator shelves.

Condiments...Store catsup, mustard, jelly, olives, pickles, etc. on door shelves. NOTE: Store bottled and canned items on the door shelves beneath the egg nest.

Leftovers...Always cover the container with plas- tic wrap or aluminum foil to keep food from drying. Store on refrigerator shelves.

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