Hotpoint CTF14 Use And Care Manual page 6

...
...
Eating quaiiiy dwps
REFRIGERATOR FR\\ZER
.
?Jier'lime shmwn
35Q &40"F.
DAYS
2oasis (Beef&Lamb). 3t05
Roasts (Pork&Veal). 3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lam b) . . . . . . . . . . . 3t05
Chops (Pork) . . . . . . . . . . . 3t05
Ground & Stew Meats . . . . . lto2
Variety Meads. . . . . . . . . . . lto2
Sausage (Pork) . . . . . . . . . . lto.2
Processed Meats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . ...7
Fiam(Half) . . . . . . . . . . . ..3to5
Ham (Slices) . . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . 3t05
Sausage(Smoked). . . . . . 7
Sausage(Dry&Semi-Dry). 14 to 21
cooked Meats
Cooked Meats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth . . . . . . . lto2
FreshPoultry
Chicken & Turkey (Whole). 1 to 2
Chicken (Pieces). I to 2
Turkey (Pieces) . . . . . . . . . . lto2
Duck & Goose (Whole). 1 to 2
Giblets . . . . . . . . . . . . . . . . lto2
cooked Poultry
?ieces (Covered with Broth) 1 to 2
Pieces (Not Covered). . . 3 to 4
Cooked
Poultry Dishes. . . . . 3 to 4
Fried Chicken . . . . . . . . . . . 3t04
OOF.
NlONTIN
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
x
1102
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
:
3
6
1
4t06
4
(~~~~~i~afifO~~~~tS ~~tXl~@) FREEZER
)Jost frui[s and vegetables. . . . . . ...8-12 months
Lean fish . . . . . . . . . . . . . . . . . . . .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 CountyExtensionServiceor
yourlocal Utility Company for the latestinformation
cri freezingandstoringfoods.
z[[ S.
DepuiIIwmoj'Agriculture
>itwts,
fish and poultry purchased
from the store vary in quality and
:iqe: consequently, safe storage time
in your refrigerator will vary.
TO
SQD4%3
Wrlkmi?n
mt?m,
fish
and
pwlhtry:
@
Always remove store wrappings.
@ Rewrap in foil, film or wax paper
and refrigerate immediately.
To store Cheesegwrap 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.
TOstore veg&Mes9 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.
To store ice meam-l?ine-quality
ice cream, with high cream
content, will normaIly 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.
0 The rear of the freezer compart-
ment is slightlycolder than the front.
r~:
e ..+
-&g>[9@~&= }' { JQMQJJ
;: k~:)s c~Jjl . 4 ~- . d
Th~re are three essential require-
ments for efficient home freezing.
1. initial
~Rdit~e
Freeze only
top-quality foods. 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 –less
culiing and sorting will be needed.
3. I%wwr padkagh,go Use food
wraps 'designed especially for
freezing.
6
"1% k'e.ze
meat,
fish
ad
poultry,
wrap wel~in freezer-weight foil (or
other heavy-dutywrapping 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 com-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
CTF14 . . . . . . . . . . . ..12 pounds
CT'F16. . . . . . . . . . . . ..14 pounds
For eomvemienee **6'
~ Store all like things together. This
not only saves time, 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.
@Use the meat drawer, if your
model has one, for meats you do
not freeze.
To save KRok%ey illl K%@Wgy
~@
~~~fi&QQd~~~f~ . . Q
~ Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top fresh food
shelf where they will stay coldest.
~ Cover moist foods with tight lids,
plastic film or foil.
* Leaf vegetables and fruits placed
in storage drawers wi!l last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
QDo not overload your fresh food
or freezer compartment with a lot
of warm food at one time.
~ Open the door the fewest times
possible
to save electrical energy.
~ When going away for several days,
leave as few perishables as possible
in the refrigerator. Set icenmker, if [~:~;
1
your
model has one, to the "OFF" '-'--+-
position and shut off water to the -"~~
refrigerator.
( ~;j