GE CA10 Use And Care Manual page 6

(Months)
FRESH MEATS
0" E
Roasts(Beef, Lamb,Venison). .. ..6-12
Roasts(Pork & Veal). ., . . . . . . .. .,4-8
Steaks (Beef ).. ., ... , . . . . . . .....6-12
Chops(Lamb). . . . . . . . . . .......,6-9
Chops (Pork). . . . . . . . . . . . .......3-4
Ground & Stew Meats. . .........,3-4
Variety Meats (Beef). . . . . . ., .. ...3-4
Variety Meats (Pork). . ...........2-3
Sausage (Pork). ., . . . . . . . . ......1-2
Opossum, Rabbit, Squirrel. . ......6-8
PROCESSED MEATS
Bacon. . . . . . . . . . . . . . . . . . . . . . ...1
Frankfurters. . . . . . . . . . . . . . . . . . . . 1/2
(Months)
COOKED POULTRY
00 ~
Pieces (covered with broth). ......6
Pieces (notcovered), , . .,......,.1
Cooked PoultryC)ishes.. ...,.....4-6
Fried Chicken.. , .,, , . . . ........4
FISH
Shellfish, ......, .. .,, .. .., ... ..Upto4
Lean Fish. .,.... ,, .,.,.,.,,,..,6-8
Fatty Fish. . . . . . , ...,.,.,.,.,.,.2-3
Shrimp (raw, unpeeled). . . ...,...12
Shrimp(cooked), ,, ., . . . ........3
PRODUCE
Most Fruits&Vegetables. . . . .....8-12
Ham (whole, halforslices). . ......1-2
Asparagus. . ....................6-8
Mushrooms. . . . . . . . . . . . . . . . . . . . Upto6
COOKED MEATS
Onions. . ....................,.3-6
Cooked Meats& Meat Dishes.. .,.2-3
Gravy& Meat Broth. . ...........2-3
FRESH POULTRY
Chicken &Turkey (whole]. .. ......12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces). . . . . . . . . .,..,...6
Duck &Goose(whole). . . ........6
Giblets . . . . . . . . . . . . . . . . .,......3
Game Birds. . . . . . . . . ., ., . . .....8-12
Citrus Fruits, . . . , ..,,,..........3-4
Potatoes (french-fried). . .........2-3
BAKERY GOODS
Breads, Quick(baked). . . ........2
Breads, Yeast(baked). . . . . .......4-8
Breads, Yeast(unbaked). , . .......1/2
Cakes . . . . . . . . . . . .., .. ... ... ...Uptol
Cookies. .....,.. . ., . . . ........4
Pastry(unbaked). . . . . . . . .......,2
Pies(baked). ..., .. .. .. ... ... ...Uptol
Pies(unbaked). . . . . . . . . . ........2
(Months)
12AtRYPRODUCTS
oo~ —
Butter. . . . . . . . . . .,..........,.,5-6
Cottage Cheese. ., . . . . . . ..,,....1
SoftCheese. . . . . . . ., ., . ...,....4
Harder Semi-hardCheese. . .....6-12
Eggs. . . . . . . . . . . .,......,,.,..,12
lceCream, Sherbet, .,, ,. .,. ., Uptoltol
Milk. . . . . . . . . . . . . . . . . . . ....,,..1
OTHER FOODS
Candies, . . . . . . . ., . . . . . . .......12
Left-overs (cooked). .. .. ... .., .,.Uptol
Pizza. ..,<...., . . . . . . . . ..,.....1
Prepared Dishes. ., ............,2-3
Sandwiches. . . . .., .. .. ... ... ...Uptol
Soups, Stews, Casseroles, . ......2-3
Newtechniques areconstantly beingde-
veloped, Consultthe County Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
&
and
PackagemeaL poultry, fish and game
in moisture/vapor-proof material such
asaluminum foil, cellophane, freezer
foilorplasticbags. Excluders muchair
as possible. Label and freezeatonce.
NOTE: Packagesoffresh meats and
poultry as commonly purchased in
retail stores are not suitably wrapped
for freezing,Rewrapin moisture/vapor-
proof material
Ivkx3t
Remove as much bone and fatas
possible from meat before packaging.
Donot salt meat, When irtdividual
pieces ofmeatarepackaged togethe~
place double thicknessoffreezerwrap
between them for easier separation
during thawing.
Cl@an thoroughly before packaging.
Padsharp or protruding bones with
folded freezer paperoraluminum foil.
Wrap giblets separately.
VVilciGarne
The same methods suggestedfor
poultry and meat maybe used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packag-
ing. Cut-up piecesof''lean" fish such
ashaddockand codshould berinsedin
brine made with 2/3cup ofpure table
saltpergallon ofwaterto reduce leak-
ageduringthawing. Keepin solution
notoverl minute.Brine isunnecessary
for whole fish orfattyfish suchas
salmon ormackerel.
Oysfers, Ciams, Shtimps,
scallops
Washshells in running water (soak
ciams)and shuck, working quickly.
Discard sheils. Do notwash clamsor
oysters, Scallops maybe rinsedin
fresh water. Pack in freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discard heads and black vein, Wash
and package in freezer containers.
Gabs and! Lobsters
Chill fish and remove back shell,
Steam or boil in water for 15 to 20
minutes. Cool thoroughly, then pick
edible meat from shells and package
in proper containers. Seal and freeze
immediately.
Frozen meat,fish or poultry should be
left in the original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
pound to thaw meatin the refrigerator.
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2
if
cooking conventionally–
much less if cooking with microwaves.
If necessaryto thaw meat quickly,thaw
at room temperature—allowing only
2 hours per pound.
o
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-~&&~
Don'trefreezemeatthat hascompletel:~~&
thawed; meat, whether raw or cooked,
c
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-,.+r=
can be frozen successfully only once. ~%$~
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