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Food Storage Suggestions
Suggested Storage Tunes"
Eating quality drops
REFR1/!RATOR
after time shown
35° :T400F.
Fresh Meats
DAYS
Roasts (Beef& Lamb).
. . . . 3 to 5
Roasts (Pork & Veal).
3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lamb) . . . . . . . .
3t05
Cho~s (Pork) . . . . . . . . . .
3t05
Ground & Stew Meats
1 to 2
Variety Meats ., . . . . . . . . . lto2
Sausage (Pork) . . . . . . . . . . lto2
Processed Meats
Bacon . . . . . . . . . . . . . ..7
Frankfurters.
. . .
7
Ham(Whole)
. . . . . . . . ...7
Ham (Half) . . . . . . . . . . . . . 3t05
Ham (Slices) . . . . . . . . . . . . 3
Luncheon
Meats . . . . . . . . . 3t05
Sausage (Smoked) . . . . . . . . 7
Sausage (Dry& Semi-Dry) . . .
14t021
Cooked Meats
Cooked Meats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth . . . . . . . lto2
Fresh Poultry
Chicken &Turkey (Whole) . . . lto2
Chicken (Pieces) . . . . . . . . . lto2
Turkey (Pieces) . . . . . . . . . . lto2
Duck &Goose
(Whole)
. . . lto2
Giblets . . . . . . . . . . . . . . ..lto2
Cooked Poultry
pieces (Covered with Broth)
lto2
Pieces (Not Covered) . . . . . . 3t04
Cooked Poultry Dishes . . . . . 3t04
Fried Chicken . . . . . . . . . . . 3t04
FRE!!ZER
;iFm
MONTHS
6
to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
?4
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(Otherthanformeats& poultry)
FREEZER
Most 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.
New techniques a reconstantly b eingdeveloped.
Consult t he College or CountyExtension
Service or yourlocalUtilityCompany for the
latest i nformation onfreezing andstoring foods.
*U.S.Depaflment o fAgriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To store unfrozen meats, fish and
poultry:
Always remove store wrappings.
Rewrap in foil, film or wax paper
I
and refrigerate immediately.
To store 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 pre-packaged cheese in its
own wrapping if you wish.
To store vegetables, use the
vegetable drawers—they'vebeen
designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As a fifiher
aid
to
freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Special@eshfood compa~ent
drawers (on models so equipped)
make it unnecessary to wrap certain
foods which they've been designed
to preserve. These drawers are
described on page 15.
To store ice
cream–Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy," already-packaged
brands with low cream content.
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.
The rear of the iieezer compartment
is slightly colder than the front.
Tips on Freezing Foods
There are three essential
'
requirements for efficient home
freezing.
1. Initial quality. 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, with less
culling and sorting to do.
3. Proper packaging.
Use food
wraps designed especially for
freezing.
To freeze meat, fish and poultry,
wrap well 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
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to 29 pounds at
a time.
For Convenience...
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 the roomy Ports-Bins on
the door for most frequently used
foods and beverages.
Use the meat drawer for meats
you do not freeze.
To Save Money in Energy
and Food Costs
Place most perishable items such
as milk, cream or cottage cheese in
the coldest part of the refrigerator—
in a Ports-Bin on the door in line
with one of the air ducts through
which cold air from the freezer
enters the fresh food compartment.
Cover moist foods with tight lids,
plastic film or foil.
Leaf vegetables and fruits placed
in storage drawers will last longer
stored in closed plastic containers
or wrapped in plastic film.
QDo not overload your fresh food
or freezer compartment with a lot
of warm food at once.
Open the doors the fewest times
possible to save electrical energy.
When going out of town for
severaI days, leave as few perishables
as possible in the refrigerator. Set
the icemaker to the "OFF" position
and shut off water to the refrigerator.
.
.
. .
. .
. .
14
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