Stl=estedStimge times
formeatandpoultry*
IN ml
... ...
Ea~irrgqualiIydrops REFRlj:RATOR FR~;ER
after!ime shown 350 to 40W. OOF.
FreshMeats DAYS MONTHS
Roasts(Beef& Lamb). . . . . 3to 5
Roasts(Pork& Veal). ..... 3to 5
Steaks(Beef)........... 3t05
Chops(Lamb) . . . . . . . . . . . 3t05
Chops(Pork) ........... 3t05
Ground &StewMeats. . . . 1to 2
Variety Meats........... 1102
Sausage(Pork) .. . . . . . . . . lto2
ProcessedMeats
Bacon................7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . . . . 7
Ham(Half) . . . . . . . . . . . . . 3t05
Ham(Slices) . . . . . . . . . . . . 3
Luncheon Meats......... 3t05
Sausage(Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). . . 14to 21
CookedMeats
CookedMeatsand
MeatDishes. . . . . . . . . . 3t04
Gravy&Meat Broth . . . . . . . lto2
FreshPouhy
Chicken&Turkey (Whole). .1to 2
Chicken(Pieces). ........ 1to 2
Turkey(Pieces) . . . . . . . . . . lto2
Duck &Goose (Whole). 1to 2
Giblets ................lto2
CookedPoultry
Pieces(Covered with Broth) 1to 2
Pieces(hJotCovered). 3to 4
Cooked Poultry Dishes. . . . . 3to 4
Fried Chicken........... 3t04
6to 12
4t08
6tO 12
6t09
3t04
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03”
2t03
12
9
:
3
6
1
4t06
4
(~h~rth~~fO~rn~atS &POU]t~Y) FREEZER
Most fruits and vegetables. . . . . . ...8-12 months
Lean fish .................. ...6-8 months
Ffitty fish, rolls and breads,
soups, stew, casseroles. ......2-3 months
Cakes,pies, sandwiches,
Ieff-overs (cooked),
Ice cream (original carton) . . . ...1 month max.
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtension
ServiceoryourlocalUtility Companyforthe
latestinformationonfreezingandstoringfoods.
*U.S.DepartmentofAgriculture
Meats, fish and poukry purchased
fromthe store vary in quality and
age; conscquently, safe storage
time inyour refrigerator will vary.
.‘lbstoreunfrozenmeats,fishand
poultry:
@Alwaysremovestorewrappings.
~Rewrapin foil, filmor waxpaper
andrefrigerateimmediately.
Tostorecheese, wrap wellwith
waxpaper or aluminumfoil,or put
in aplasticbag.
~Carefidlywrap toexpelair and
helppreventmold.
~Storepre-packagedcheesein its
ownwrappingif youwish.
Tostorevegetables,use the
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshnessofproduce.
~Coveringvegetableswith amoist
towelhelpsmaintaincrispness.
~As afurther aid tofreshness,
pre-packagedvegetablescanbe
storedin their originalwrapping.
Tostoreice cream–Fine-quality
icecream, with highcream
content, will normally require
‘slightlylowertemperaturesthan
more “airy” already-packaged
brands with lowcream content.
~Itwill be necessary toexperimentto
determine the freezer compartment
locationand temperature control
settingto keep your icecream at
the right serving temperature.
@Therearofthefreezercompartment
is slightlycolder than the front.
Tipson !hx?zimgfbds
Therearethreeessentialrequirements
for efficienthome freezing.
LInitial qwality. Freeze only
top-quality foods. Freezing retains
qualityand flavor;itcamot improve
quality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You’llsavetime, too, with less
culling and sorting to do.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’rereadily available
at most food stores.
6
Tofreezemeat, fishand poultry, *
wrap wellin freezer-weightfoil(or
otherheavy-dutywrappingmaterial)
formingitcarefullyto theshapeof
thecontents.Thisexpelsair. Fold
andcrimp endsofth~packageto
provideagood,lastingseal.
Don’trefrieze meatthathas
completelythawed;meat, whether
rawor cooked, canbe frozen
successfi.dlyonlyonce.
Limit freezingoffresh (unfrozen)
meatsor seafoodstonumber of
poundsat atime as follows:
CTX18 ..............17 pounds
CTX20 ..............19 pounds
@Storelikethingstogether.This
savesbothtime and electricity
because youcan find foodsfaster.
@Place the oldestitemsup front so
theycan be used up promptly.
@Use shelvesonthe door formost
oftenused saucesand condiments.
@Use the meat drawer, if your
model has one, for meats youdo
not freeze.
To save money in eller~j’
and food costs
@Place most perishable items
towardthe rear ofthe top shelf, as
theywill staycoldest in this part
of the fresh foodcompartment.
~Covermoist foodswith tightlids,
plastic film or foil.
~Leaf vegetablesandfi-uitsplacedin
storagedrawerswilllastlongerwhen
stored in closed plasticcontainers
or wrapped in plasticfilm.
@Do not overloadyour fresh food
or freezer compartment with alot
of warm food at once.
@Open the door the fewesttimes
possible to saveelectrical energy.
@When going out of town for
severald~ys,~eaveasfewperishables,e~
r-
aspossiblein therefrigerator.If you.&!?
refrigerator has an icemaker, set it
to the OH? position and shut off G
....>>
;’_.J
water to the -refrigerator. ..._
-,’.-.
-~>