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Eating quality
drops
FRE!+
afteri!meSkfm
35° :T4fl"F.
Ft'f%h
Meats
LMYS
Roasts(Beef& Lamb). . . . . 3 to 5
Roasts ( Pork &Veal). . . . . . 3
to
5
Steaks(Beef). . . . . . . . . . . 3 to 5
Chops ( Lamb). . . . . . . . . . . 3
to 5
~hop~ (pork)- . . . . . . . . . . 3 '0 5
Ground &IStew Meats. . . . . 1 to 2
Variety Meats.. . . . . . . . . . , 1 to 2
Sausage(Pork) . . . . . . . . . . 1 to 2
Prwf?ssed
MWts
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters.. . . . . . . . . . . 7
Ham(Whole). . . . . . . . . . . 7
Ham(Half)... . . . . . . . . . . 3 to 5
Ham(Slices) . . . . . . ... , . . 3
Luncheon Meats. . . . . . . . . 3 to 5
Sausage(Smoked). . . . . . . . 7
Sausage(Dry&Semi-Dry). . . 14to 21
Cooked
Meats
CookedMeatsand
Meat Dishes. . . . . . . . . . 3 to 4
Gravy& Meat Broth. . . . . . . 1 to 2
l%~fl
Poultry
Chicken&Turkey (Whole). . . 1 to 2
hicken
(Pieces).. . . . . . . . 1
to 2
urkey (Pieces), . . . , . . . . . 1 to 2
Duck & Goose(Whole). . . . 1 to 2
Giblets. . . . . . . . . . . . . . . . 1 to 2
COoked Poultry
-
f'ie~= (c~vered~ith Broth)
1 to 2
Pieces(Not Covered).. . . . . 3 to 4
CookedPm.rltryDishes. . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3 to 4
~oF.
Mmms
6 to 1.2
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
5
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
:
3
F
4 to 6
4
(~h~r!ha~fOr~~~[S&~OU!t~)
FREEZER
Vlosf fruits 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.
hkwfeckiquware
constantlybeingdeveloped.
COIWMthe Collegeor County Extension
Serviceor your local Utility Companyfor the
Mest informationonfreezingandstoringfoods.
'U.S. DepamnentdAgriculture
ihkats, fish and poultrypurchased
fromthe storevaryin qualityand
age;consequently, s afe storage
timein yourrefrigeratorwillvary.
'lb
store
c heese,
wrapwellwithwax
paperor aluminumfoil,or putin
a plasticbag.
@ Carefidlywrapto expelair and
help preventmold.
@ Storepre-packaged cheesein its
ownwrappingif youwish.
'lbstore vegetables,usethe
vegetable drawers—they've been
designedto preservethenatural
moistureandfreshnessof produce.
@ Coveringvegetables w itha moist
towelhelpsmaintaincrispness.
@ As a furtheraid to freshness,
pre-packaged vegetables c anbe
storedin theiroriginalwrapping.
iWte: TheSealed&Freshdrawer
makesitunnecessa~towrapcertain
foods whichit has beendesignedto
preserve.Thisdraweris described
onpageIl.
RI storeicecream-Finequality ice
crwrn, withhighcreamcontent, w ill
normallyrequireslightlylower
temperaturesthanmore"airy"
already-packaged b randswith
lowcreamcontent.
e It
Wm
be necessary
toexperiment to
determinethe freezercompartment
locationandtemperature control
settingto keepyourice creamat
the rightservingtemperature.
~Themarofthefreezer compartment
is slightlycolderthanthe front,
T'@on
freezing
foods
Thereare threeessential
requirementsfor efficienthome
freezing:
L Initialquality.Freezeonly
top-qualityfoods.Freezingretains
qualityand flavor;it cannot
improvequality.
2. Speed. The quickerfruitsand
vegetables are frozenafterpicking,
the betterthe frozenproductwill
be, You'll s avetime, too,withless
cullingand sortingto do.
3. Proper
Usefood
wrapsdesignedespeciallyfor
freexing.
9
lb freeze
meat,
fishand
wrapwellin freezer-weight f oil(or
otherheavy-duty wrappingmaterial)
formingit carefullyto the shapeof
the contents.Thisexpelsair. Fold
andcrimpendsofthe packageto
providea good, lastingseal,
Don'trefreezemeatthathas
completelythawed;meat, whether
rawor cooked,canbe frozen
successfullyonlyonce.
Limitfreezingoffresh (unfrozen)
meatsor seafoodsto numberof
poundsat a timeas follows:
CSX22 . . . . . . . . . . . ..21
pounds
CSX24. . . . . . . . . . . . ..26 pounds
For
convenience.
e*
~ Storeall likethingstogether.This
notonlysavestime,butelectricity—
becauseyoucanfindfoodsfaster.
@ Placethe oldestitemsup frontso
theycan be usedup promptly.
@ Use shelveson thedoor for most
oftenusedsaucesand condiments.
@ Use the meatdrawerfor meats
youdo notfreeze.
'I-b s avemoney
in
am'gy
andfood
CAMS:
@ Placemostperishableitems,such
as milk, creamor cottagecheese,
towardthe rear ofthe top shelf;
theywillstaycoldestin this part of
the fi-eshfoodcompartment.
~ Covermoistfoodswithtightlids,
plasticfilmor foil.
@ Leafvegetables and fiwits
placedin storagedrawerswilllast
longerwhenstoredin closedplastic
containem or wrappedin plasticfilm.
@ Do notoverloadyourfreshfood
or freezercompartmentwith a lot
of warmfoodat once.
@ Openthe door the fewesttimes
possibleto saveelectricalenergy.
@ Whengoingoutof townfor
several d ays,leaveasfewperishables
aspossibleintherefrigerator. S etthe
icernakerto the Ol?F position and
shutoff waterto the refrigerator.
&&"L
Eim
mm
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