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M
IN
...
...
Eating q uality drops
REFRN:RATOI? FR~:ER
aftertime shown
350 t(j
400F.
FW#l M eats
DAYS
Roasts (Beef& Lamb). . . . . 3 to 5
Roasts (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
Pmxmxl Meats
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . . . . . . 7
i-lam (Whole). . . . . . . . . . . 7
Ham (Half). . . . . . . . . . . . . 3to 5
Ham (Slices). . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . 3 to 5
Sausage (Smoked) . . . . . . . . 7
Sausage(Dry&Semi-Dry).
. . 14 to 21
Cooked
Meats
Cooked Meats and
Meat Dishes. . . . . . . . . . 3
to
4
Gravy & Meat Broth . . . . . . . 1 to 2
FreshPoultry
Chicken &Turkey (Whole) . . . 1 to 2
Chicken (Pieces) . . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . . 1 to 2
Duck &Goose (Whole). . . . 1 to2
Giblets. . . . . . . . . . . . . . . . 1 to 2
cooked Poultry
Pieces (Covered with Broth)
lto2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry Dishes.. . . . 3t04
Fried Chicken. . . . . . . . . . . 3 to 4
OOF.
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
%
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
:
3
;
4 to 6
4
(Otherthanformeats& p oultry) F~E~zm
Most fruits andvegetables.. . . .....8-12
months
Leanfish. . . . . . . . . . . . . . . . . . . . . .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.
Consultthe Collegeor County Extension
Serviceor your local Utility Companyfor the
latestinformationonfreezingandstoringfoods.
*W.
Department
ofAgrkultiire
Meats,fish andpoultrypurchased
from the storevary in qualityand
age;consequently, s afestorage
timein yourrefrigeratorwillvary.
TOstore unfrozen meats, fish and
poultry
@ Alwaysremovestore wrappings.
@ Rewrapin foil, film or waxpaper
andrefr~gerate immediately.- -
Tostore cheese,wrapwellwith
waxpaperor aluminumfoil, or put
in a plasticbag.
@ Carefullywrapto expelair and
helppreventmold.
@ Storepre-packaged cheesein its
ownwrappingif youwish.
TO sbm vq@abks, use the
vegetable drawers—they've been
designedto preservethenatural
moistureand freshnessof produce.
@ Coveringvegetables with a moist
towelhelpsmaintaincrispness.
~Asa furtheraidto freshness,
pre-packaged vegetables canbe
storedin theiroriginalwrapping.
Note:Special fieshfoodcompartment
drawers(onmodelsso equipped)
makeit unnecessary towrapcertain
foods whichthey%e beendesigned
topreserve. Thesedrawersare
describedonpage 14.
Tostore ice cream-Fine-quality
ice cream, withhighcream
content,willnormallyrequire
slightlylowertemperaturesthan
more "airy;'already-paclmged
brandswithlowcreamcontent.
~ItWM benecessary toexperiment t o
determinethe freezercompartment
locationand temperaturecontrol
settingto keepyourice creamat
the rightservingtemperature. ~
~me rearofthefreezercompartment
is slightlycolderthanthe front.
Tipson
FreezingFoods
There are threeessential
requirementsfor efficienthome
freezing.
L Initial quality. Freezeonly
top-qualityfoods.Freezingretains
qualityand flavor;it cannot
improvequality.
2. Speed. The quickerfruitsand
vegetablesare frozenafterpicking,
the betterthe frozenproductwill
be. You'll s avetime, too, withless
cullingand sortingto do.
3. Properpackaging.Use food
wrapsdesignedespeciallyfor
freezing.
13
Tofreeze
meat,
fish
and pm.iM.ry,
wrapwellin freezer-weight f oil(or
otherheavy-duty w rapping material),
formingit carefullyto the shapeof
the contents.Thisexpelsair. Fold
and crimpendsofthepackageto
providea good, lastingseal.
Don'trefreezemeatthathas
completely thawed;meat, whether
rawor cooked,canbe frozen
successfully onlyonce.
Limitfreezingoffresh (unfrozen)
meatsor seafoodsto 29 poundsat
a time.
ForConvetiencee.e
e
Storealllikethingstogether.This
notonlysavestime,butelectricity—
becauseyoucan findfinds faster.
@ Placethe oldestitemsup frontso
theycanbe useduppromptly.
@ Usethe roomyPorta-13ins on
the doorfor mostfrequentlyused
foodsandbeverages.
~ Usethe meatdrawerfor meats
youdo notfreeze.
To
save Money inEnergy
andFoodCosts
@
Placemostperishableitemssuch
as milk, creamor cottagecheesein
the coldestpart ofthe refrigerator—
in a Porta-13in o nthe door in line
withoneof the air ductsthrough
whichcoldair fromthe freezer
entersthe fresh foodcompartment.
@ Covermoistfoodswith tightlids,
plasticfilmor foil.
@ Leafvegetables andfruitsplaced
in storagedrawerswill lastlonger
storedin closedplasticcontainers
or wrappedin plasticfilm.
QDo notoverloadyourfreshfood
or freezercompartmentwitha lot
of warmfoodat once.
@ Openthe doorsthefewesttimes
possibleto saveelectricalenergy.
@ Whengoingoutoftownfor
several d ays,leaveasfewperishables
as possiblein the refrigerator.Set
th~icemakerto the "~l?l?"position
andshutoffwatertotherefrigerator.
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