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Ealiflg
q ualitydrops
REFR$RKTOR
FRk#ER
aftertimeshown
——
350 ~(j 40fJ~
OOF.
Fresh
Meals
DAYS
Roasts (Beef&Lamb).
. . . . 3 to 5
Roasts (Pork & Veal). . . . .
3 to 5
Steaks (Beef). . . . . . . . . . . 3 to 5
Chops (Lamb). . . . . . . . . . . 3 to 5
Chops (Pork). . . . . . . . . . 3 to 5
Ground & Stew Meats. . . . . 1 to 2
Variety Meats. . . . . . . . . . . 1 to 2
Sausage (Pork). . . . . . . . . 1 to 2
i%c4xstx!
Meats
Bacon. . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . ~. . . 7
Ham (Whole). . . . . . . . . .
7
Ham (Half). . . . . . . . . . . . . 3 to 5
Ham (Slices). . . . . . . . . . . . 3
Luncheon Meats.
~. . . .
3 to 5
Sausage (Smoked). . . . . . . . 7
Sausage (Dry&Semi-Dry).
14 to 21
~oo~8c!
Meats
Cooked Meats and
Meat Dishes. . . . . . . . . . 3 to 4
Gravy & Meat Broth. . . . . . . 1 to
2
Fresh Poultry
Chicken &Turkey (Whole).
1 to 2
Chicken (Pieces).
. . . . . . . 1 to 2
Turkev (Pieces). . . . . . . . . . 1 to 2
Duck~'Goose'(Whole).
. 1 to 2
iblets. .
. . . . . . .
. I to 2
ooked P oultry
Pieces (Covered with Broth)
1 to
2
Pieces (Not Covered). . . . . . 3 to 4
Cooked Poultry Dishes. . . 3 to 4
Fried Chicken. . . . . . . . . .
3 to 4
MONTHS
6 to 12
4 to 8
6
tO
12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
%
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
2 to 3
2 to 3
12
9
6
6
3
6
1
4 to 6
4
(Otherthanformeatsapoultry) FREEZE!?
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 tec~riiquw arecomtantiy being developed.
Consult theCollege o rCounty E xtension Service o r
you: I osal U tility Company forthelatest i nformation
onfreezing and storing f oods.
*"U.S.Department of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator vvi!lvary.
To store
meats, fish and
pfx$itry:
TOstore 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've been
designed to preserve the 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.
Note: The Sealed & Fresh drawer
(on models so eqwipped)
makes it
unnecessary to wrap certain foods
which it has been designed to pre-
serve. This drawer is described
on page 11.
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 compafl-
ment location and temperature con-
trol setting to keep your ice cream
at the right serving temperature.
J@ The rear of the freezer compart-
ment is slighti y colder than the front.
Ti&3s on fr$lezing
faods
There are three essential require-
ments for efficient home freezing.
1. initia! quality. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
be. You'll save time, too, because
less culling and sorting will be
necessary.
3. Proper paekagirlg. us@food
wraps designed especially for
free.zirlg.
9
TO
fmw
mat,
fish and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the package to
provide a good, lasting seal.
Don't refreeze meat that has com-
pletely thawed; meat, whether raw
or cookc?d, c an be frozen success"
fully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
CSX22 . . . . . . . . . . . . . . . .~ W pounds
CSF24, CSX24,... ..,,.
26 pounds
y&Wl" food Stc$rage
for
* Store all like things together. This
not only saves time, but eiectricity—
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 for meats
you do not freeze.
To save
in ei%%g}~
and food costs"
@Place most perishable items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they wil! stay coldest in this part
of the fresh food comparttnent.
@Cover moist foods with tight lids,
plastic film or foil.
* Leaf vegetables and fruits placed
in storage drawers will last ionger
when stored in ciosed piastic con-
tainers or wrapped in plastic fiim.
@Do not overioad your fresh food
or freezer compartment with a lot
of warm food at once.
~ Open the door the fewest times
possibie to save electrical energy
@When going out of town for
several days, ieave as few perish-
ables as possible in WQi-efrigeratcw.
Move the icemaker imnud switci?
to "OFF" and shut oft water to the
refi-igerator.
——.—.—
-—.—
Part No. 4(577S4 FJO-i
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