... ...
Eatingquaiiiy dwps REFRIGERATOR FR\\ZER
.
?Jier’lime shmwn 35Q &40”F.
DAYS
2oasis (Beef&Lamb). 3t05
Roasts(Pork&Veal). 3to 5
Steaks(Beef) ........... 3t05
Chops(Lamb) . . . . . . . . . . . 3t05
Chops(Pork) ........... 3t05
Ground &Stew Meats. . . . . lto2
VarietyMeads........... lto2
Sausage(Pork) .......... lto.2
Processed Meats
Bacon................7
Frankfurters ............ 7
Ham(Whole) . . . . . . . . ...7
Fiam(Half) . . . . . . . . . . . ..3to5
Ham(Slices) . . . . . . . . . . . . 3
Luncheon Meats......... 3t05
Sausage(Smoked). . . . . . 7
Sausage(Dry&Semi-Dry). 14to 21
cooked Meats
CookedMeatsand
MeatDishes .......... 3t04
Gravy&Meat Broth . . .. . . . lto2
FreshPoultry
Chicken&Turkey (Whole). 1to 2
Chicken(Pieces). Ito 2
Turkey(Pieces) . . . . . . . . . . lto2
Duck &Goose (Whole). 1to 2
Giblets................ lto2
cookedPoultry
?ieces (Covered with Broth) 1to 2
Pieces(Not Covered). . . 3to 4
CookedPoultry Dishes. . . . . 3to 4
Fried Chicken . . . . . . . . . . . 3t04
OOF.
NlONTIN
6to 12
4t08
6to 12
6t09
3t04
3t04
3t04
lto2
1
x
1102
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
:
3
6
1
4t06
4
(~~~~~i~afifO~~~~tS ~~tXl~@) FREEZER
)Jost frui[s and vegetables. . . . . . ...8-12 months
Lean fish . . . . . . . . . . . . . . . . . . . .6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles. ...2-3 months
Cakes,pies, sandwiches,
Ieft-overs (cooked),
Ice cream (original carton). ......1 month max
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtensionServiceor
yourlocalUtilityCompanyfor thelatestinformation
crifreezingandstoringfoods.
z[[ S.DepuiIIwmoj’Agriculture
>itwts, fish and poultry purchased
from the store vary in quality and
:iqe:consequently, safe storage time
in your refrigerator will vary.
TOSQD4%3Wrlkmi?nmt?m, fish and
pwlhtry:
@
Alwaysremove store wrappings.
@Rewrap in foil, filmor wax paper
and refrigerate immediately.
To store Cheesegwrap wellwith wax
paper or aluminum foil,or put in a
plastic bag.
@Carefully wrap to expel air and
help prevent mold.
~Store pre-packaged cheese in its
own wrapping if you wish.
TOstore veg&Mes9 use the
vegetable drawers—they’vebeen
designed to preserve the natural
moisture and freshnessof 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 meam-l?ine-quality
ice cream, with high cream
content, willnormaIly require
slightlylower 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.
0The rear of the freezer compart-
ment isslightlycolder than the front.
r~:e..+
-&g>[9@~&=}’{JQMQJJ
;:k~:)sc~Jjl.4 ~- .d
Th~re are three essential require-
ments for efficient home freezing.
1. initial ~Rdit~e Freezeonly
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. You’llsave time, too –less
culiing and sorting willbe needed.
3. I%wwr padkagh,go Use food
wraps ‘designed especially for
freezing.
6
“1%k’e.ze meat, fishad poultry,
wrap wel~in freezer-weightfoil(or
other heavy-dutywrappingmaterial)
forming itcarefully 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
CT’F16..............14 pounds
For eomvemienee **6’
~Store alllike things together. This
not onlysavestime, but electricity—
because you can find foods faster.
~Place the oldest items up front so
they can be used up promptly.
~Use shelves on the door for most
often used sauces and condiments.
@Use the meat drawer, if your
model has one, for meats you do
not freeze.
To save KRok%eyilllK%@Wgy
~@
~~~fi&QQd~~~f~ ..Q
~Place most perishable items such
as milk, cream or cottage cheese
toward the rear ofthe 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 wi!llast longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
QDo not overload your fresh food
or freezer compartment with alot
of warm food at one time.
~Open the door the fewest times
possible to saveelectrical energy.
~When going away for several days,
leave as few perishables as possible
in the refrigerator. Set icenmker, if [~:~;
1
your model has one, to the “OFF”
