Food Storage Suggestions - GE TFF19 Use And Care Manual

Food Storage Suggestions
Suggested storage times
for meat and poultry*
Eatingqualitydrops
REFRl#!RATOR
aftertime shown
35° :T400F.
FreshMeats
DAYS
Roasts (Beef and Lamb)
3t05
Roasts (Pork and Veal)
3t05
Steaks (Beef)
3tc5
Chops (Lamb)
3t05
Chops (Pork)
3t05
Ground and Stew Meats
lto2
Variety Meats lto2
Sausage (Pork)
lto2
Processed Meats
Bacon
7
Frankfurters
7
Ham (Whole)
7
Ham (Half) 3t05
Ham (Sllces)
3
Luncheon Meats
3t05
Sausage (Smoked)
7
Sausage
(Dry and Semi-Dry) 14 to 21
Cooked Meats
Cooked Meats and
Meat Dishes
3!04
Gravy and Meat Broth
lto2
Fresh Poultry
Chicken and Turkey
(Whole)
lto2
Chicken (Pieces)
lto2
Turkey (Pieces) lto2
Duck and 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
("TF.
MONTHS
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
x
lto2
lto2
lto2
Freezing
not
recom-
mended
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(Other than for meats& 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 (origtnal carton)
1 month max.
New techniques are constantly
being developed. Consult the
College or County Extension
Service or your local Utility
Company for the latest information
on freezing and storing foods.
*U.S. Department of Agriculture
To store unfrozen meats, fish and
poultry– Meats, fish and poultry
purchased from the store vary in
quality and age; consequently,
safe storage time in your refrig-
erator will vary.
. Always remove store wrappings.
Rewrap in foil, film or wax paper
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–Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce.
Crispness can be maintained by
covering vegetables with a moist
towel.
. As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
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 location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream at the right
serving temperature.
. Also, the rear of the freezer
compartment is slightly colder than
the front.
Tips on freezing foods
There are three essential require-
ments 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, because
less culling and sorting will be
necessary.
3. Proper packaging. Use food
wraps designed especially for
freezing; they're readily available
in a wide selection at your favorite
store.
4
To freeze meat, fish and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping 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:
TFF19,20 . . . . . . . . . . ..20 pounds
TFF22 . . . . . . . . . . . . . . .21 pounds
TFF24 . . . . . . . . . . . . . . .26 pounds
Organize your food storage
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 handy shelves on the door
for most frequently used sauces and
condiments.
. Use the meat drawer, if your model
has one, 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
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment.
. Cover moist foods with tight lids,
plastic film or foil.
. Leaf vegetables and fruits placed
in storage drawers, in models so
equipped, will last longer when
stored in closed plastic containers
or wrapped in plastic film.
. Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
c Open the door the fewest times
possible to save electrical energy., ' '~,
. When going out of town for sev-
'->
eral days, leave as few perishables
as possible in the refrigerator. If
your refrigerator has an icemaker,
move the icemaker manual switch
to "OFF" and shut off water to
the refrigerator.