GE TB13 Use And Care Manual page 6

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~ Store all like things together. This
not only savestime, 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.
TO save money in ener~
and food
CAMS
~
Place most perishable iterns 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.
e 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 a lot
of warm food at once.
~ Open the door the fewest times
possible to save electrical energy.
~ When going out of town for sev-
eral days, leave as few perishables
m possible in the refrigerator.
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KW+RATOR FRE!!ER
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Fresh Meats
Roasts (Beef and Lamb). . . . 3 to 5
Roasts (Pork and Veal). . . . . 3 to 5
Steaks (Beef). . . . . . . . . . . 3 to 5
Chops (Lamb) . . . . . . . . . . . 3 to 5
Chops (Pork). . . . . . . . . . . 3 to 5
Ground and Stew Meats. . . . 1 to 2
Variety Meats. . . . . . . . . . . 1 to 2
Sausage (Pork). . . . . . . . . . 1 to 2
Processed M eats
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . . . . . . 7
Ham (Whole). . . . . . . . . . . 7
Ham (Half).. . . . . . . . . . . . 3 to 5
Ham (Slices). . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3 to 5
Sausage (Smoked). . . . . . . 7
Sausage
(Dryand Semi-Dry). . . . . 14 to 21
Cooked M eats
Cooked Meats and
Meat Dishes. . . . . . . . . . 3 to 4
Gravy and Meat Broth. . . . . 1 to 2
Fresh Poultry
Chicken and Turkey
(Whole). . . . . . . . . . . . . 1 to 2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey (Pieces). . . . . . . . . . 1 to 2
Duck and Goose (Whole). . . 1 to 2
Giblets. . . . . . . . . . . . . . . . 1 to 2
Cooked P oultry
Pieces
(Covered with Broth). . . . 1 to 2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry Dishes. . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3 to 4
(Otherthanformeats &pouHry)
FREEZER
Most fruits and vegetables. . . . . ~.. .8-12 months
Lean fish. . . . . . . . . . . . . . . . . . ~••àx• .. .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.
Qo~
MONTHS
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
Y2
1 to 2
1 to 2
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 Collegeor
County ExtensionServiceor your
local UtilityCompanyfor the latest
informationon freezingand storing
foods.
*[.1s.
[)cpdr(trl~'tltof Agriculture
Meats, fish and poultry purchased
from the store vary in quality and. -
age; consequently,safe storage time
in your refrigerator will vary.
Tostore
d romm
meats?
fish and
pmdtry$
~ Always remove store wrappings.
@Rewrap in foil, film or wax paper
and refrigerate immediately.
To store chwxw9wrap 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 drawer—it has been
designed to preserve the natural
moisture and freshness of produce.
e Crispness can be maintained by
covering vegetables with a moist
towel.
~ As a further 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, 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 compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
~ The rear and the floor of the
freezer compartment are slightly
colder than the front and off-the-
floor areas.
..