Eatingqualitydrops REFRIGERATOR FR;\ZER
after timeshown 35° :T400F. 00F.
MONTHS
FreshMeats DAYS
Roasts(Beef &Lamb). . . . . 3to 5
Roasts(Pork &Veal). . . . . . 3to 5
Steaks(Beef) . . . . . . . . . . . 3t05
Chops (Lamb) . . . . . . . . . . . 3t05
Chops (Pork) . . . . . . . . . . . 3t05
Ground &Stew Meats. 1to 2
VarietyMeats........... lto2
Sausage(Pork).. . . . . lto2
ProcessedMeats
Bacon................7
Frankfurters ............ 7
Ham(Whole). ......... 7
Ham(Half) ............. 3{05
Ham(Slices) . . . .. . . . . . . . 3
Luncheon Meats......... 3t05
Sausage(Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). 14to 21
CookedMeats
Cooked Meatsand
Meat Dishes 3t04
Gravy &Meat Broth”.”.::. 1to 2
FreshPoultry
Chicken&Turkey(Whole) 1to 2
Chicken (Pieces). 1to 2
Turkey(Pieces!. . . . . 1to 2
Duck&Goose(Whole) 1to 2
Giblets, . . . . . . lto2
CookedPoultry
Pieces(Coveredwith Broth) 1to 2
Pieces (Not Covered). 3to 4
Cooked Poullry Dishes. . . . . 3to 4
Fried Chicken ........ 3t04
6to 12
4t08
6to 12
6t09
3t04
3t04
3t04
lto2
1
x
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
6
!
6
1
4!06
4
(Otherthanformeats&poultry) FREEZER
Most fruits and vegetables 8-12 months
Lean fish 6-8 months
Falty fish, rolls and breads,
soups, stew, casseroles. .2-3 months
Cakes,pies, sandwiches,
Iefl-overs (cooked),
Icc cream (original carton). . . ...1 month max.
Newtechniques areconstantly beingdeveloped.
CcmsulttheColle~eorCountyExtensionServiceor
yourlocalUtilityCompanyfor thelatest information
OHfreezing and storing foods.
*[ ! ,S.lkp(II(I\I(vII ()/”AgriC[(lIUri>
NIc:IIs. fish ;Irici poultry purchwxd
from [he store vary in quality am.i
;i~~e:consequently, sate storaSc time
in your refrigerator will vary.
To store unfrozen nreats9fishand
pouitry:
oAlways remove store wrappings.
@Rewrap in foil, fib-nor wax paper
and refrigerate immediately.
To store cheesel wrap wellwithwax
paper or aluminum foil,or put in a
plastic bag.
eCarefully wrap to expel air and
help prevent mold.
oStore pre-packaged cheese in its
own wrapping if you wish.
To store vegetables, use the
vegetable drawers—they’vebeen
designed to preserve the natural
moisture and freshness of produce.
~Covering vegetables with amoist
towel helps maintain crispness.
~As afurther aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
To store ice cream–Fine-quality
ice cream, with high cream
content, willnormally require
slightly lower temperatures than
more “-airy”already-packaged
brands with low cream content.
~It willbe necessary to experiment
to determine the freezer compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
~The rear of the freezer compart-
ment isslightlycolder than the front.
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There are three ess~ntial require-
ments for efficient home freezing.
1. Initial quaiity. Freeze only
top-quality foods. Freezing retains
quality and flavor: it cannot improve
quality.
2. Speed. The quicker fruits and
~ege~:l[~]es:H-efrozen af[er picking,
the better the frozen product will
[m. YoLI”ll satre time. too-less
culling and soi-tingJvillbe needed.
3. PrQ~l@l’]l~3~~~ag!13g.USe fOOd
f~rr:lps(iesignc(i especially for
freezing.
6
To freeze meat, fishand poultry,
wrap wellinfreezer-weightfoil(or
other heavy-dutywrappingmaterial)
formingit carefully to the shape of
the contents. This expels air.Fold
and crimp ends of the package to
provide agood, lastingseal.
Don’t refreeze meat that has com-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fullyonly once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at atime as follows:
CTF14. . . . . . . . . . . . ..12 pounds
cTF16 . . . . . . . . . ..- ..14 pounds
For coBM%31ieEMXe=e
oStore al1like thingstogether.This
not onlysavestime, but electricity—
because you can find foodsfaster.
@Place the oldest items up front so
they can be used up promptly.
eUse shelveson the door for most
often used sauces and condiments.
~Use the meat drawer, if your
model has one, for meats you do
not freeze.
T~h’%[;t: $>?-:..?,.1..Tlr
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:~~~gg f~}{}g] &g+;’ts. <, . .
~Place most perishable iternssuch
as milk, cream or cottage cheese
toward the rear of the top fresh food
shelf where they willstay coldest.
~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 alot
of warm food at one time.
~Open the door the fewest times
possible to save electrical energy.
~When going away for several days.
leave as few perishables as possible ~:~
(J
.:3&+
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in the refrigerator. set iccmakr, if _%.-
~-...-
your model has one, to the “OFF’”
~
position and shut off water to the ;~
refrigerator. .- ---
.
