Food Storagesuggestions - GE TBF12 Use And Care Manual

Foodstorage suggestions
slaggestedstorage thm?s
for meat and pouky*
M
IN
Eatingquatity drops
REFRIGERATOR FREEZER
after time shown
35" t!T409E
(J!&m
FreshMeats
DAYS
Roasts(Beefand Lamb). . . . 3 to 5
Roasts(PorkandVeal). . . . . 3 to 5
Steaks(Beef). . . . . . . . . . . 3t05
Chops(Lamb). . . . . . . . . . . 3t05
Chops(Pork) . . . . . . . . . . . 3t05
Groundand StewMeats. . . . 1 to 2
VarietyMeats. . . . . . . . . . . lto2
Sausage(Pork) . . . . . . . . . . lto2
Processed Meats
Bacon. . . . . . . . . . . . . ...7
Frankfurters. . . . . . . . . . . . 7
Ham(Whole). . . . . . . . ...7
Ham(Half) . . . . . . . . . . . ..3to5
Ham(Slices). . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3t05
Sausage(Smoked). . . . . . . 7
Sausage
(Dry and Semi-Dry). . . . . 14to 21
CookedMeats
CookedMeatsand
MeatDishes. . . . . . . . . . 3t04
Gravyand Meat Broth. . . . . 1 to 2
FreshPoultry
Chickenand Turkey
(Whole). . . . . . . . . . . ..lto2
Chicken(Pieces). . . . . . . . . 1 to 2
Turkey(Pieces). . . . . . . . . . lto2
Duckand Goose(Whole). . . 1 to 2
Giblets. . . . . . . . . . . . . . . . lto2
CookedPoultry
Pieces
(Coveredwith Broth). . . . 1
to
2
Pieces(Not Covered). . . . . . 3 to 4
CookedPoultry Dishes. . . . . 3 to 4
Fried Chicken. . . . . . . . . . . 3t04
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
:
3
6
1
4t06
4
(Otherthan for meats&poultry)
FREEZER
Most fruits and vegetables. . . . . . ...8-12 months
Leanfish . . . . . . . . . . . . . . . . . . . . ..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.
Newtechniques are constantlybeing
developed. Consult the Collegeor
County Extension Serviceor your
local Utility Company for the latest
informationon freezingand storing
foods.
+ [!
S, Department o}" Agriculture
Meats, fish anclpoultry purchased
from the store vary in quality and
age: consequent y,safe storage time
in your refrigerator willvary.
'lb
store unfrozenmeats, fiih and
poultry:
Alwaysremovestore wrappings.
e Rewrapin foil,filmor waxpaper
and refrigerateimmediately,
TOstore clreeseq wrapwellwithwax
paper or aluminumfoil,or put in a
plasticbag.
~ Carefullywrap to expelair and
help preventmold.
o Store pre-packagedcheese in its
own wrappingif youwish.
To
store vegetables,
use the
vegetabledrawers—they've b een
designedto preservethe natural
moistureand freshnessof produce.
~ Crispnesscan be maintainedby
coveringvegetableswith a moist
towel.
~ As a further aid to freshness,
pre-packagedvegetablescan be
stored in their originalwrapping.
To store ice cream–Fine-quality
ice cream, with highcream
content, willnormallyrequire
slightlylower temperatures than
more "airy"already-packaged
brands with low cream content.
~ It willbe necessaryto experiment
to determine the freezer compart-
ment location and temperaturecon-
trol setting to keep your ice cream
at the right servingtemperature.
~ The rear of the freezer compart-
ment isslightlycolderthan the front.
Tips on freezing
foods
There are three essentialrequire-
ments for efficient home freezing.
L
Irritia! q uaiity.
Freeze only
top-qualityfoods. Freezingretains
qualityand flavor;it cannot improve
quality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You'llsave time, too, because
less cullingand sorting will be
necessary.
6
3. Properpackaging. U se food
@
wrapsdesignedespeciallyfor
freezing.
lb
freeze meat, fish
andpoultry,
wrapwellin freezer-weight f oil(or
otherheavy-duty wrappingmaterial)
formingit carefullyto the shapeof
the contents.This expelsair, Fold
and crimp endsof the packageto
providea good,lastingseal.
Don'trefreezemeat that has com-
pletelythawed;meat, whether raw
or cooked,can be frozen success-
fullyonly once.
Limitfreezingof fresh (unfrozen)
meats or seafoodsto 8 poundsat
a time.
organize
your
hod storage
b' Convenience.
~ Storeall likethingstogether.This
not onlysavestime,but electricity—
becauseyou can find foodsfaster.
o Place the oldestitems up fronts
they can be used up promptly.
~ Use shelveson the door for mcst
often used sauces and condiments.
To save
lyn'ley
in
energy
and food costs.
~ Place most perishableitems such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they willstay coldest in this part
of the fresh food compartment.
~ Cover moist foods with tight lids,
plastic film or foiL
~ Leaf vegetablesand fruits placed
in storage drawers wili last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
o Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
~ Open the door the fewest times
possibleto save electrical energy.
~ When going out of town for sev-
eral days, leave as few perishable
as possiblein the refrigerator.