Food
Storage
Suggestions
Suggested storage times
for meat and poultry”
IN
Eating
qualiiy
drops
REFRIGERATOR
after time shown
AT
35O
to
40OF.
DAYS
Fresh Meats
Roasts (Beef
&
Lamb).
....
3 to
5
Rbasts(Pork&Veal)
.....
3 to
5
Steaks (Beef).
.......
3
to
5
Chops (Lamb).
........
3
to
5
Chops (Pork).
.........
3 to
5
Ground
&
Stew Meats.
...
1
to
2
Variety Meats.
.......
1
to
2
Sausage (Pork).
.....
1
to
2
Bacon.
............
7
Frankfurters.
........
7
Ham (Whole).
......
7
Ham (Half).
..........
3
to
5
Ham (Slices).
..........
3
Luncheon Meats..
....
3
to
5
Sausage(Sm0ked).
...
7
Sausage (Dry
&
Semi-Dry).
.
14 to
21
Cooked Meals and
Meat Dishes.
.......
3 to 4
Gravy
&
Meat Broth
......
1
to
2
Chicken &Turkey (Whole)
.
.
1
to
2
Chicken (Pieces)
.....
1
to
2
Turkey (Pieces).
.......
1
to
2
Duck
&
Goose (Whole)
. .
1 to
2
Giblets.
..............
1
to
2
Processed Meats
Cooked Meats
Fresh Poultry
Cooked Poultry
Pieces (Covered with Broth)
1
to
2
Pieces
(Not
Covered).
....
3 to 4
Cooked Poultry Dishes.
..
3
to 4
Fried Chicken..
.........
3
to 4
(Other than for meats
&
poultry)
FREEZER
Most fruits and vegetables.
.......
.8-12
months
Lean fish..
...................
.6-8
months
Fatty fish, rolls and breads,
Cakes, pies, sandwiches,
soups, stew, casseroles. .2-3 months
left-overs (cooked).
Ice cream (original carton).
......
1
month max.
......
FREEZER
IN
AT
OOF.
MONTHS
6
to
12
4
to
8
6
to
12
6
to
9
3
to
4
3 to 4
3 to 4
1
to2
1
1
to
2
%
1
to2
1
to
2
Freezing
not recom-
mended.
2 to
3
2 to
3
12
9
6
6
3
6
1
4 to
6
4
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.
‘US.
Department
of
Agriculture
Meats, fish and poultry purchased
from the store vary
in
quality and
age; consequently, safe storage
time in your refrigerator will vary.
To
store unfrozen meats, fish
and
Always remove store wrappings.
poultry:
Rewrap in foil, film or wax paper
and refrigerate immediately.
To
store cheese, wrap well with
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.
To
store vegetables, use the
vegetable drawers-they’ve been
designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Special fresh
food
compartment
drawers (on models
so
equipped)
make
it
unnecessary to wrap certain
foods which they’ve been designed
to preserve. These drawers are
described on page
10.
To
store 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 freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
The
rear
of the freezer compartment
is slightly colder than the front.
Tips on freezing
foods
There
are
three
essential requirements
for efficient home freezing.
1.
Initial quality. Freeze only top-
quality
Ms.
Freezing retains
quality
and flavor; it cannot improve quality.
2.
Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You’ll save time, too, with less
culling and sorting to
do.
3.
Proper
packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most food stores.
8
To
freeze meat, fish and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
Don’t refreeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to
21
pounds at
a time.
For convenience..
.
Store like things together. This
saves both time and 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 Adjusta-Temp drawer for
temporary storage of meats you do
not freeze.
To
save money in energy
and food
costs
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
your Moist’n Fresh or Adjusta-Fresh
drawers will
last
longer when stored
in closed plastic containers or
wrapped in plastic film.
Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
Open the door the fewest times
possible to save electrical energy.
When going out of town for
several days, leave as few perishables
..sJossible in the refrigerator.
MO& the icemaker manual switch
to the OFF position and shut off
water to the refrigerator.
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.......
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.....................
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