Whirlpool ET18UK, ET20LK, ET18LK warranty Storing frozen food

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.

Meat

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

			APPROXIMATE TIME
	TYPE		(DAYS)’
r	Chicken		1 to2
	Ground	beef	1	to7
	Bacon	and roasts	5
	Steaks		3	to25
r	Cold cuts		3	to5
	Cured	meats	7to 10
	Variety	meats	1 to 2

*f meat is to be stored longer than the times ~fiven, follow the directions for freezing.

N ATE: Fresh fish and shellfish should be used tt- e same day as purchased.

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Storing frozen food

The freezer section is designed for storage of commercially frozen food and for freezing food at home.

NOTE: For further information about preparing food for freezing or food storage times, contact your local Cooperative Extension Service or check a freezer guide or a reliable cookbook.

Packaging

The secret of successful freezing is in the packaging. 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.

Packaging recommended for use:

l Rigid plastic containers with tight-fitting lids l Straight-sided canning/freezing jars

l Heavy-duty aluminum foil l Plastic-coated paper

l Non-permeable plastic wraps (made from a Saran film)

Follow package or container instructions for proper freezing methods.

D B not use:

l3read wrappers

. Ion-polyethylene plastic containers

. Containers without tight lids l Naxed paper

. Naxed-coated freezer wrap

. rhin, semi-permeable wrap

TI le use of these wrappings could cause food o( lor, taste transfer and drying of frozen food.

Freezing

DI) not expect your freezer to quick-freeze any

la ‘ge quantity of food. Put no more unfrozen food in o the freezer than will freeze within 24 hours. (ho more than 2 to 3 pounds of food per cubic

fo It of freezer space.) Leave enough space for air to circulate around packages. Be careful to leave er ough room at the front so the door can close

tic htly.

Storage times will vary according to the quality of the food, the type of packaging or wrap used (a r and moisture proof) and the storage tempera- tu e (which should be 0°F [-17.8”C]).

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