Food
Storage
Suggestions
Suggested storage times
for meat and poultry”
IN
Eating
qualiiy
drops
REFRIGERATOR
after time shown AT
35O
to
40OF.
DAYS
Fresh Meats
Roasts(Beef
&
Lamb).
....
3to
5
Rbasts(Pork&Veal)
.....
3to
5
Steaks (Beef).
.......
3
to
5
Chops (Lamb).
........
3
to
5
Chops (Pork).
.........
3to
5
Ground
&
Stew Meats.
...
1
to
2
Variety Meats.
.......
1
to
2
Sausage (Pork).
.....
1
to
2
Bacon.
............
7
Frankfurters.
........
7
Ham(Whole).
......
7
Ham(Half).
..........
3
to
5
Ham(Slices).
..........
3
Luncheon Meats..
....
3
to
5
Sausage(Sm0ked).
...
7
Sausage (Dry
&
Semi-Dry).
.
14 to
21
Cooked Meals and
MeatDishes.
.......
3to4
Gravy
&
MeatBroth
......
1
to
2
Chicken &Turkey(Whole)
.
.
1
to
2
Chicken(Pieces)
.....
1
to
2
Turkey (Pieces).
.......
1
to
2
Duck
&
Goose(Whole)
. .
1to
2
Giblets.
..............
1
to
2
Processed Meats
Cooked Meats
Fresh Poultry
Cooked Poultry
Pieces(CoveredwithBroth)
1
to
2
Pieces
(Not
Covered).
....
3to4
CookedPoultry Dishes.
..
3
to4
FriedChicken..
.........
3
to4
(Other than formeats
&
poultry)
FREEZER
Most fruits andvegetables.
.......
.8-12
months
Lean fish..
...................
.6-8
months
Fattyfish, rollsandbreads,
Cakes,pies,sandwiches,
soups,stew,casseroles. .2-3months
left-overs (cooked).
Icecream (originalcarton).
......
1
monthmax.
......
FREEZER
IN
AT
OOF.
MONTHS
6
to
12
4
to
8
6
to
12
6
to
9
3
to
4
3 to 4
3to 4
1
to2
1
1
to
2
%
1
to2
1
to
2
Freezing
not recom-
mended.
2to
3
2to
3
12
9
6
6
3
6
1
4to
6
4
New
techniques are constantly being developed.
Consultthe College
or
County Extension
Serviceor your localUtilityCompany forthe
latest information
on
freezing and
storing
foods.
‘US.
Department
of
Agriculture
Meats, fish and poultry purchased
from the storevary
in
quality and
age; consequently, safe storage
time in your refrigerator will vary.
To
storeunfrozen meats, fish
and
Always removestore wrappings.
poultry:
Rewrap infoil, filmor wax paper
and refrigerate immediately.
To
storecheese, wrap well with
wax paper or aluminum foil,or put
in a plastic bag.
Carefully wrap to expelair and
help prevent mold.
Store pre-packaged cheese in
its
own wrapping if you wish.
To
storevegetables, use the
vegetable drawers-they’ve been
designed to preserve the natural
moisture and freshnessof produce.
Covering vegetables with a moist
towel helps maintain crispness.
As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Special fresh
food
compartment
drawers (on models
so
equipped)
make
it
unnecessary to wrap certain
foods which they’ve been designed
to preserve.Thesedrawers are
described onpage
10.
To
storeicecream-Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
It will
be
necessary to experimentto
determine the freezer compartment
location and temperature control
setting to keep yourice cream at
the right serving temperature.
The
rear
of the freezer compartment
is slightlycolder than the front.
Tips on freezing
foods
There
are
three
essential requirements
for efficient home freezing.
1.
Initial quality. Freeze only top-
quality
Ms.
Freezing retains
quality
and flavor; it cannot improve quality.
2.
Speed. Thequicker fruitsand
vegetables are frozen after picking,
the betterthe frozen product will
be. You’ll save time, too, with less
culling and sorting to
do.
3.
Proper
packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most food stores.
8
To
freeze meat, fish and poultry,
wrap well in freezer-weight foil(or
otherheavy-duty wrapping material)
forming it carefully tothe shape of
the contents. This expels air. Fold
and crimpendsof the package to
provide agood, lasting seal.
Don’t refreeze meat that has
completely thawed;meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezingof fresh (unfrozen)
meats or seafoods to
21
pounds at
a time.
For convenience..
.
Store like things together.This
saves both time and electricity
because you can find foods faster.
Place the oldest items up front
so
they can be used up promptly.
Use shelveson thedoor for most
often used sauces and condiments.
Use the Adjusta-Temp drawer for
temporary storageof meats you do
not freeze.
To
save money in energy
and food
costs
Place most perishable items, such
as milk, creamor cottage cheese,
toward the rearof the topshelf, as
they will stay coldest in this part
of the fresh food compartment.
Cover moist foods with tight lids,
plastic filmor foil.
Leaf vegetables and fruits placed
in
your Moist’n Freshor Adjusta-Fresh
drawers will
last
longer when stored
in closed plastic containersor
wrapped in plasticfilm.
Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
Open thedoorthe fewest times
possible to saveelectricalenergy.
When going outof town for
several days, leave as few perishables
..sJossible in the refrigerator.
MO& the icemaker manual switch
to the OFFposition and shut off
water to the refrigerator.
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