Food Storage Suggestions; Storage Times - Hotpoint 14 Use And Care Manual

Suggested Storage Tbes for Meat and Potit~*
Eating quality
DAYS IN
drops atter REFRIGERATOR
time shown AT 35° to 40° F.
Fresh Meats
Roasts (Beef &
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Steaks (Bee9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (bib) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sausage (Dry & Semi-Dry) .............14 to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
Fresh Food Storage Tips
To store vegetables:
Use the vegetable drawers. ~ey have &n designed to
preserve the naturrd moisture and freshness of produce.
Covering vegetables with a moist towel helps
maintain crispness.
As a further aid to freshness, prepackaged vegetables
can be stored in their original wrapping.
Unfrozen meats, f~h, and podtry:
Always remove store wrappings.
Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
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 prepackaged cheese in its own wrapping if you wish.
Tips on Freezing Foods
home freezing.
1. Initial quality. Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot
improve quality.
8
FOOD STOMGE SUGGESTIONS
MONTHS IN
AT O" F.
c.) (-18" c.)
6to 12
4 to 8
6 to 12
6to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
1 to 2
1 to 2
1 to 2
Freezing
to 5
not recom-
mended.
2 to 3
Eating quality
drops atter REFRIGERATOR
time ahown
(2" to4"
Fresh Poult~
Chicken &Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2
Gibber......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Cooked Poultv
Broth) ..............1 to 2
Pieces (Covered wth
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . 3to 4
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . 3 to 4
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 4
Most fruits and vege@bles................................................8.l2
Lean
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Cakes, pies, sandwiches, leftovers (cooked),
ice cream (original sarton) ............................................1 month m~.
U.S. Departmnt ofAgn'cultire
Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
2. Speed. me quicker fruits and vegetables me frozen
after picking, the better the frozen product will be.
You'll save time, too, with less culling and sorting
to do.
3. Roper packaging. Use food wraps designed
especially for freezing.
To freen meat fish and potitry, wrap well in kzer-
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents. ~is
expels air. Fold and crimp ends of the package to provide
a good, lasting seal. Don't refreeze meat that has been
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.
Fine-quality ice cream, with high cream content, will
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.
colder than the front.
New
techniques are constantly being developed.
Consult the Coun~ Etiension Service or your local
Utility Company for the latest infowtion on
freezing and storing foods.
DAYS IN MONTHS IN
AT O" F.
c.)
(-18° C.)
12
9
6
6
3
6
1
4 to 6
4
months
months