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Wipe all moisture from bottles and car-
THVIPEFtATURE CONTROLS
Your refrigerator
has dual temperature
controls for the freezer and the fresh food
compartn~ents (Fig. 6).
Iill
4
FRESH FOOD
5
6
A
Fig. f
B
c
rm
FREEZER
D
E
NORMAL
Sf TTINGS
5
AND
C
COLDER
FRESH
FOOD
6.7 AND
C
! SET
OTH CONTROLS
COLOEST
FRESH
FooD
;:
:::
:
~ ~LLo\v
24 "OURS
COLDER
FREEZER
.vAR%4EFF CRESH FOGO
4 1
ANO
C
TO STABILIZE
OFF
rRESb,
FO A FRZ '
0
Initially set the Freezer control at "C" and
the Fresh Food control at "5!'
For colder Fresh Food compartment, leave
[he Freezer control at "C"'and set the Fresh
Food control at "-6" or "'7:'
For coldest Fresh Food compartment, set
the Freezer control at '"B"and the Fresh
Food control at ""8"" or ""91'
For colder Freezer, set the Freezer control
iIt '"f.)"" and the Fresh Food control at "7'"
or "8:'
ForwarmerPreshFood compartment, leave
the
Frt.xzer control at ""C"" and set the Fresh
Food control at "4;'"31' " 2~" o r"1 V
After adjusting the temperature controls,
allow 24 hours for temperatures (o stabilize.
Note: Turnin& the Fr&h Foocl control to
"O" also turns off refrigeration in the Freez-
er compartment.
Guide To Proper Temperatures: If a con-
tainer of milk is too warm or too cold to
your taste after being on the top shelf in
the Fresh Food compartment for a day,
adjust the Cold Control Dials accordingly.
If a gallon of ice cream remains firm to the
touch after being in the Freezer for a day,
the Cold Control Dials are at the proper
setting. If the ice cream's firmness is not
to your liking, adjust the dials accordingly"
Check a day after resetting either dial to
make sure new setting is providing the tem-
perature you desire.
If you advance the Freezer compartment
Cold Control Dial to "E" to freeze a quick
supply of ice cubes or a large amount of
food, be sure to reset the dial to its pre-
vious setting within a day.
POWERCONSUMPTION
POWER SAVER Swvrra-i
you to
turn heaters on to eliminate nlois-
ture on the exterior, if and when it fornls.
POWER
SAVER
Fig. 7
This moisture can be expected only when
the weather is humid and if your kitchen is
nt~t air conditioned. The switch should be
left on the "normal" position [o save power
excep! when moisture does form. Remen~-
ber to witch it back m normal when the
\v~i\th~r
is no longer humid.
TIPS
~ Don't open doors more often than neces-
sary and close them as soon as possible,
particularly in hot, humi(i weather.
~ Store only foods requiring refrigeration
in your refrigerator.
tons before putting !hem into the refrigera-
tor, and keep all foods covered to reduce
moisture build-up inside.
~ Don't waste ice cubes by letting many
melt while using a few.
. If you turn control to coldest position for
quick chilling or freezing, don't forget to
turn it back to normal setting.
. Don't overcrowd your refrigerator— over-
crowding can require extra electrical ener-
gy to keep everything cool.
o
Before leaving the house or retiring for
the night, check to be sure doors haven't
been left ajar inadvertently.
@Don't locate your refrigerator adjacent
to your range, a heating vent or where sun-
shine will strike it if any other kitchen ar-
rangement is possible.
SUGGEST~~
STORAGE
TIMES–MEAT
STORAGE
PERIOD
& POULTRY
(To
maintain
its qr.rality)
REFRIGERATORFREEZER
35° to 40° F. 0° F.
PRODUCT
DAYS
MONTHS
FRESH MEATS
Roasts (Beef and Lamb). . . 3 to 5
8 to 12
Roasts (Pork and Veal).
3 to 5
4 to 8
Steaks (Beef) . . . . . . . . . . . 3 to 5
8 to 12
Chops (Lamb and Pork) . . 3 to 5
3 to 4
Ground and Stew Meats.
1 to
2
2 to 3
Variety
Meats . . . . . . . . . . . 1 to
2
3
to 4
Sausage (Pork) . . . . . . . . . 1 to 2
1 !0 2
PROCESSEDMEATS
Bacon . . . . . . . . . . . . . . . . 7
1
Frankfurters . . . . . . . . . . . . 7
;+
Ham (Whole). ... , . . . . . . 7
1 to 2
Ham (Half) . . . . . . . . . . . . . 3 to 5
1 to 2
Ham (Slices) . . . . . . . . . . . 3
1 to 2
Luncheon Meats. . . . . . . . . 3 to 5
I
Freezing
Sausage (Smoked). . . . . . 7
not recoin
Sausage (Dry and Semi-Dry) 14 to 21
mended.
COOKED MEATS
Cooked Meats and Meat
Dishes . . . . . . . . . . . . . . 1 to 2
2 to 3
Gravy and Meat Broth
1 to 2
2 to 3
FRESH POULTRY
Chicken and Turkey. . . . . . 1 to 2
~2
Duck and Goose . . . . . . . . 1 to
2
Giblets . . . . . . . . . . . .
1 to 2
3
COOKED POULTRY
Pieces (Covered wi!h Broth)
1 to 2
6
Pieces (Not Covered).
1 to 2
Cooked Poultry Dishes. . . . 1 to 2
i
Fried Chicken . . . .
. . . 1 to 2
4
U.S. Department
of Agriculture
--January
197:
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