.—
FoodStorage
Unh%xxm Ivleds, Fish, Poultry
Meats, fish and poultry purchased
from the store vary in quality and age;
consequently, safe storage time in
your refrigerator will vary.
sAlways remove store wrappings.
~Rewrap in aluminum foil, film or
wax paper and refrigerate
immediately.
C1-teese
Cheese should be well wrapped with
wax paper, aluminum foil or put in a
plastic bag.
*Carefully wrap to expel air and
prevent mold.
*Store pre-packaged cheese in its
own wrapping if you wish.
vegetables
Vegetable drawers have been spe-
cially designed to preserve natural
moisture and freshness of produce.
~Crispness can be maintained by
covering vegetables with amoist
towel.
~As afurther aid to freshness,
it is suggested that pre-packaged
vegetables be stored in their
original wrapping.
Ice cream
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 experiment
to determine the location in the
freezer and the control dial setting
to keep your favorite ice cream at
the right serving temperature.
*Also, the rear of the freezer is
slightly colder than the front.
Eatingqualitydrops REFRI;RNOR FR#i#ER
affertime shown 35o to 400F.
—00F.
DAYS MONTHS
Most fruits and vegetables. ........8-12 months
Lean fish ......................6-8 months
Fattyfish, rolls and breads, @
soups, stew, casseroles . . . . . . .. 2-3 months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). .......1 month max,
FRESHMEA-N
Roasts(Beef and Lamb). .3to 5
Roasts(Pork and Veal). . . 3to 5
Steaks(Beef)........... 3t05
Chops (Lamb) . . . . . . . . . . . 3t05
Chops (Pork) . . . . . . . . . . .3t05
Ground and Stew Meats, ... 1to 2
Variety Meats............lto2
Sausage(Pork) . . . . . . . . . lto2
6to 12
4t08
6!0 12
6t09
3t04
2t03
3t04
2t03
—
-ripscm F1’eezhlg ‘F%x?ck
There are three essential require-
ments for efficient home freezing.
1. Hnitialquality.Only top-quality foods
should be frozen. Freezing retains
quality and flavor; it cannot improve
quality.
PROCESSEDMEATS
Bacon ................ 7
Frankfurters . . . . . . 7
Ham(Whole) . . . . . . . . . ...7
Ham(Half).............. 5
Ham(Slices) . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . 3t05
Sausage(Smoked). . . 7
Sausage(Dry and Semi-Dry) 14 to 21
COOKEDRMA13
Co:f::egeats and Meat 3t04
Gravyand Meat Broth ~~~~~~ 1to 2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2. Speed. The quicker fruits and vege-
tables are frozen after picking, the
better the frozen product will be. You’Ii
save time, too, because less culling
and sorting will be necessary.
3. Proper packaging. Use food wraps
designed especially for freezing;
they’re readily available in awide
selection at your favorite store.
2t03
2t03
FRESHPouuw
Chicken and Turkey (Whole) lto2
Chicken (Pieces). . . . . . . . 1to 2
Turkey (Pieces) . . . . . . . . . . . lto2
Duck and Goose (Whole). 1to 2
Giblets . .. . . . . . . . . . . . . . . lto2
12
9
6
6
~
-lb F’Kmx? Meat,Fish,Potdltry
Wrap well in freezer-weight foil (or
other heavy-duty wrapping material),
forming it carefu!ly to the shape of the
contents. This expels air. Fold and
crimp ends of 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.
COOKEDPOULTRY
Pieces (Covered with Broth) lto2
Pieces (Not Covered). 1to 2
Cooked Poultry Dishes. 1to 2
Fried Chicken . . . . . . . . . . . . lto2
New techniques are constantly being devel-
oped. Consult the State College or County
Extension Service or your local Utility Com-
pany for the latest information on freezing
and storing foods.
Limit freezing of fresh (unfrozen)
meats or seafoods to 14 pounds at a
time.
‘: U.S. Department of Agriculture
For c~nwenience will stay coldest in this part of the fresh food compartment.
sStore all like things together. This not only saves time, @Cover moist foods with tight lids, plastic film or foil,
but electricity–because you can find foods faster. 639
@Placethe oldest items upfront sothey can be used up
promptly.
&Use the handyshelves on the door for mostfrequently @
Usedsaucesand condiments.
@Use the [meatdrawer,if your model is soequipped, for a
meatsyOLIdo not freeze. @
-1-o%3%%?money
@Place most perishable items such as milk, cream or
cottage cheese toward the rear of the top shelf as they