Food Storage Suggestions - GE TBF15 Use And Care Manual

Food
storage s uggestions
Suggestedstoragetimes
for meat and pouKry* '
TOstorecheese,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.
Tofreeze meat,fishand 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 comp-
letely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Ea[ing quality drops REFRI{RATOR FRE!#R
after ! ime shown
350 to 4oo~
oo~.
?tlf)NTHS
6
tO
12
4t08
6
to
12
6t09
3t04.
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03
2t03
12
9
;
3
6
1
4t06
4
Fresh
~f3titS
DAYS
Roasts (Beef & Lamb). . . . . 3 to 5
Roasts (Pork & Veal). . . . . . 3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lamb)....:....".. 3t05
Chops (Pork) . . . . . . . . . . . 3t05
Ground & Stew Meats. . . . . 1 to 2
Variety Meats . . . . . . . . . . . 1102
Sausage (Pork) . . . . . . . . . . lto2
Processed Nleats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . ...7
Ham(Half) . . . . . . . . . . . . . 3t05
tfam(Slices) . . . . . . . . . . . . 3
Luncheon Meats . . . . . . . . . 3t05
Sausage (Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). . . 14 to 21
Cooked Meats
Cooked Meats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth . . . . . . . lto2
Fresh Poultry
Chicken &Turkey (Whole).. . 1 to 2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . . lto2
Duck & Goose (Whole). . . 1 to 2
Giblets . . . . . . . . . . . . . . . . lto2
CookedPoultry
Pieces (Covered with Broth) 1 to 2
Pieces (Not Covered). . . . . 3 to 4
Cooked PoultryDishes . . . . . 3 to4
Fried Chicken . . . . . . . . . . . 3t04
Tostorevegetables,use the
vegetable drawers—they've been
designed to preserve the natural
moisture and freshness of produce.
Limit freezing of fresh (unfrozen)
meats or seafoods to 14 pounds at
a time.
@Crispness can be maintained b$
covering vegetables with a moist
towel.
Organize your food storage
for cmvenkmce. e
As
a
further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
@ Store all like things together. This
not only savestime, but electricity—
because you can find foods faster.
Note: Speciai fresh food com-
partment 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 Z
e
place the oldest
items
up front so
they can be used up promptly.
@IJsethe handy shelves on the door
for most frequently used saucesand
condiments.
Tostore 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.
@Usethe meat drawer, if your model
hasone, for meats you do not freeze.
TO save money in energy
and food fxxtsm
@It will be necessary to experiment
to determine the freezer compart-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
@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.
(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,
. The rear of the freezer compart-
ment is slightl y colder than the front.
~ Cover moist foods with tight 1 ids,
plastic film or foil.
Tips on freezing foods
~ Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film.
There are three essential require-
ments for efficient home freezing.
Newtechniquesare constantlybeing d eveloped.
Consult t heCollege orCounty Extension S ervice or
yourlocal
U tilityCompany for thelatestinformation
onfreezing andstoring
foods.
"U.S.Department of Agriculture
~ Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
1. Initial quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
~ Open the door the fewest times
possible to save electrical energy
Meats,
fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
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.
@ 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.
Tostore unfrozen meats, fish and
poultry:
@ Always remove store wrappings.
3. Proper packaging. Use food
wraps designed especially for
freezing.
@Rewrap in foil, film or wax paper
and refrigerate immediately.
6
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