
*Always remove storewrappii?gs.
*Rewrapin foil, film or wax paper
IN IN and refrigerate immediately.
~alin~~~ali~ydrops REFf?l~:RATORFREEKR
afttxMoShown
.35° to40°F, fJOFm
FreshMeats DAYS
Roasts(Beef and Lamb). . . 3to 5
Roasts(Pork and Veal). . . . . 3to 5
Steaks(Beef). .......... 3to 5
Chops (Lamb) .,. .. . . . . . . . 3to 5
Chops (Pork). .3to 5
Ground and Stew Meats. ., . 1to 2
Variety Meats. .1to 2
Sausage(Pork). .1to 2
$%ocessd Meats
Bacon. . . . . . . . . . ... , ., 7
Frankfurters. , , ., , . . . , ., 7
I-km (Whole). ., , . . . ., 7
Ham(Half). ,,......... 3to 5
Ham(Slices). .. ...... 3
Luncheon Meats. 3to 5
Sausage(Smoked). . . . . 7
Sausage
(Dry and Semi-Dry). . . . 14to 21
CookedMeats
~ooj(edMeatsand
Meat Dishes. 3to 4
Gravyand Meat Broth. . . 1to 2
Fr’eshPouhy
Chicken and Turkey
(Whole). .1to 2
Chicken(Pieces). 1to 2
Turkey(Pieces). 1to 2
Duck and Goose (Whole). 1to 2
Giblets. . . 1to 2
CookedPoultry
Pieces
(Covered with Broth). 1to 2
Pieces (Not Covered). 3to 4
Cooked Poultry Dishes. . . 3to 4
Fried Chicken. 3to 4
MONTHS
6to 12
4to 8
6to 12
6to 9
3to 4
3to 4
3to 4
1to 2
1
x
1to 2
1to 2
1to 2
Freezing
not
recom-
mended,
2to 3
2to 3
12
9
:
3
6
1
4to 6
4
(Otherthanformeats&poulfry) FREEZER
Most fruits and vegetables, . . . .8-12 monfhs
Lean fish. . . . . . . . . . . . . . . . . . .6-8 months
Fatty fish, rolis and breads,
soups, stew, casseroles. ........2-3 months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .. ....1 month max.
New techniques are constantly
being developed. Consult the
College or County Extension
Service or your local Utility
Company for the latest information
on freezing and storing foods.
‘U.S. Department of Agriculture
TO f$fgm) Lmfr(mm WMMts,fish and
!xmitry- Meats, fish and poultry
purchased from the store vary in
qua{ity and age; consequently,
~~.festorage time in your refrig-
erator will vary.
‘ToWorecheese,wrapwell with wax
paper or aluminum foil, or put in a
plastic bag.
~Carefully wrapto expd air and
help prevent mold
~Store pre-packagedcheese in its
own wrapping if you wish.
Tostorevegetabh3s–Vegetable
drawers have beenspecially de-
signed to preserve naturalmoisture
andfreshness of produce,
@Crispnesscan be maintained by
covering vegetables with amoist
towel.
@As afurther aid to freshness,
pre-packagedvegetables can be
stored in their original wrapping.
Tostore icecream-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 necessaryto experiment
to determine the location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream atthe right
serving temperature.
@Also, the rear of the freezer
compartment is slightly coider than
the front.
Tips cm fnx%zingfcmds
There are three essential require-
ments for efficient home freezing.
t. initialquality.Freeze only
top-quality foods. Freezing retains
quality and flavor; itcannot improve
quality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. YoIJ’!/save time, too, because
less culling and sorting will be
necessary.
3. Proper Use food
wraps designed especially for
freezing; they’re readily available
in awide selection at your favorite
store.
4
Tofreezemeat,fishandpoultry,
wrap well in freezer-weight foil (or
other heavy-dutywrappingmaterial)
forming it carefully to the shapeof
the contents. Thisexpels air.Fold
andcrimp endsof the packageto
provide agood, lasting seal.
Don’t refreeze meat that hascom-
pletely thawed; meat,whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoodsto number of
pounds at atime asfollows:
Csf??o+!$*!!...Q.?..
..20
pounds
CSF22... .. . . . . . . . . v..21 pounds
food
‘b!’
~Store all Iike things together. This
not only savestime, butelectricity—
becauseyou canfind foods faster.
@Placethe oldest items up front so
they can be used up promptly.
*Usethe handyshelvesonthe door
for mostfrequently usedsaucesand
condiments.
@Usethe meatdrawer,ifyour model
hasone, for meatsyou do notfreeze.
@Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment,
@Cover moist foods with tight lids,
plastic film or foil.
@Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
@Do not overload your fresh food
or freezer compartment with aiot
of warm food at once.
@Open the door the fewest times
possible to save electrical energy.
o\fl~~n going ~~lt of~ow~forsev-
eral days, leave as few perishables ,.t~>-.
as possible in the refrigerator. If $$$~
your refrigerator has an icernaker, -
move the icemaker manual switch
to “CY+” and shut off water to ,+:?l
the refrigerator. f,+:.,;{
<,-.=