Whirlpool ETl4EP manual STORAGECHARTFORFRESHAND&RED Meat

Food storage guide

STORING FRESHFOOD

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.

Leaty 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 Cold, moist air helps keep leafy vegetables fresh and crisp.

Vegetables wltt! Skins [carrots, peppers). .Store in crisper, plastic bags or plastic container.

Fruits ...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, cr store in a loosely closed paper bag on a refrigerator shelf.

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

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. Stcre in refrigerator unless the la- bel says it’s okay to store on the shelf. Do not freeze.

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

STORAGECHARTFORFRESHAND&RED MEAT*

rLpe		ApproxlmateThno
Variety	Meats	. . . . (.-.’	it02
Chlcken	. . . . . . . . . . . . . .	. . . . . . . . . . . .	1 to2
Ground	Beet	. . . . . . . , . . . .	1 to 2
Steaks	and Roasts . . . .	. . . . . . . . . . . .	3 to 5
Cured	Meats	. . . . . . . . . . . .	7 to10
Bacon	.,...................a		5to7
Cold Cuts		. . . . . . . . . . . .	3 to5

*If meal Is to be stored longer than the !imes given. follow the dlrectlons foe freezing.

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

Eggs .Store without washing in the original car- ton or use the Utility Bin that came with your refrigerator.

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

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

Butter...Keep opened butter in covered dish or in the Butter Compartment. When storing an extra sup- ply, 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.

Condlments .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 aluminum foil to keep food from drying out and transferring food odors. Plastic containers with tight lids are fine, too.