Whirlpool ETl8TK manual Approximate Time Days, Storagechartforfreshand Curedmeat

Food storage guide

STORING FRESH FOOD

Cured or Smoked Meat and Cold Cuts. Ham,,

bacon sauscge cold clU’: etc keep bes’ n origl~

ncl ‘wrapglngs OrIce opened t @try re-wrap in plastic drop or aluminum foil

Canned Ham. Store In refrNgerctor #unless the IO- be’ scys its okay to store on trse shelf DG not freeze

Fresh Poultry Looselr ~‘rcp or hcxed paper or p astic wrap -he plastic ‘wcp or, polJltrc as our-

cwsed Taq !x bsen, for storage

There IS a rrght way to package and store refrig- erated or frozen foods To keep foods fresher, longer,

take the trme to study these recommended steps.

Leafy Vegetables Remove store wrapplng Tram

or tear off brursed and drscolored areas Wash In cool water, drain and store In crisper Cold, morst clr

helps keep leafy vegetables fresh and crrsp

Vegetables with Skins (carrots, peppers) Store In crisper. plcstrc bags or plcst~c container

Fruits Wash, let dry and store In refrigerator In plastic bags or crisper Do not wash or hull berrres until they are ready to use Sort and keep berries r

their store contarner In a crisper, or store in a loosely

closed paper bag on a refrigerator shelf

Meat	Meat	IS perishable		and		expensrve		you
won’t want to waste			on ounce	of	it through		careless
hcndlrng	The followrng		lrst and	chart		grve	you	pcck-
aging	hints and	trme	lrmlts. 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 OS 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 wrapprng paper and re-wrap loosely In waxed paper or aluminum foil for storing It unfrozen

Cooked Meat. Wrap or cover cooked meat with

waxed paper, plastic wrap or clumlnum foil Store rmmedrately

STORAGECHARTFORFRESHAND CUREDMEAT”

rVPe			Approximate		Time
			(days)
Variety	Meats . . . .		. . . . . . . . . . . . . . .	1	to	2
Chicken	. .	. .	. . . . . . . . . . . . . . , .	1	to2
Ground	Beef . . .		. . . . . . . . .	1	to	2
Steaks	and	Roasts	. . . . . . . . . . .	3	to	5
Cured	Meats . . .		. . . . . _	7	to	10
Bacon	. . . .	. . . . . . . .	. . . . . . . . . . . . . . . .	5to7
ColdCuts		. . . . . . . .	. . . . . . . . . . . . . . . .	3to5

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

L

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

hxasStore without washrng in the orlginal carton or use the egg nest In the door of your refrigerator

Milk

Wipe

milk

cartons

For

best

storage,

place

milk

on

nterior

shelf

Beverages

Wipe

bottles

and

cans

Store

on

o

door shelf or Inside the refrigerator

Butter

Keep

opened

butter

In covered

dish

or

In

the

Butter

Ccmpcrimen?

When

storing

an

extra

sup-

ply,

wrap

In freezer

packaging

and

freeze

Cheese

Store

In

the

origrnal

wrcpprng

untrl

you

are

ready

to

use

It Once

opened,

re-wrap

tightly

in

plcstrc

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

alumrnum

foil

to keep

food

from

drying

out

and

transferring

food

odors

Plastic

containers

with

tight

IIds

are

fine. too