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Food Storage Guide; Storing Fresh Food - Whirlpool ED22MM Use & Care Manual

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Food storage guide
STORING FRESH FOOD
There IS a right way to package
and store refrig-
erated or frozen foods To keep foods fresher, longer,
take the time to study these recommended
steps.
Leafy Vegetables
Remove store wrapplng
and
trim or tear off bruised and discolored
areas Wash In
cold water and drain Place in plastic bag or plastlc
container
and store In crisper Cold, moist air helps
keep leafy vegetables
fresh and crisp
Vegetables
with Skins
(carrots, peppers]
Store
in crisper, plastic bags or plastic container
Fruits
.Wash. let dry and store in refrigerator
in
plastic
bogs or crisper. Do not wash or hull berries
until they are ready to use. Sort and keep berries in
thetr store container
in a cnsper. or store in a loosely
closed paper
bag on a refrigerator
shelf
Meat.
Meat IS perishable
and expensive
you
won't want to waste an ounce of it through
careless
handling
The following
list and chart give you pack-
aging
hints and time limlts State meat in the meat
pan.
Fresh, Prepackaged
Meat.
Store fresh meat In
the store wrapping.
Vacuum
packaged
meat can
be frozen for as long as one month If the seal IS noi
broken.
If you want to keep
it frozen longer,
you
should wrap It with special freezer wrapping
material
Fresh Meat, Not Prepackaged.
Remove
the
market wrapping
paper and re-wrap in alumtnum foil
for storing it unfrozen.
Cooked Meat.
Wrap or cover cooked
meat with
plastic wrap or aluminum
foil. Store immediately
Cured or Smoked Meat and Cold Cuts.
Ham,
bacon,
sausage,
cold cuts, etc , keep best In origi-
nal wrappings
Once
opened,
tightly
re-wrap
In
plcstlc wrap or aluminum
foil.
Canned
Ham.
Store In refrigerator
unless the la-
bel says it's okay to store on the shelf Do not freeze.
Fresh Poultry.
.Wrap in plastic
wrap
The plasiic
wrap
on poultry, as purchased,
may be used for
storage
STORAGE CHART FOR FRESH AND CURED MEAT*
W=
Approxlmate
Time
Wavsl
Variety Meats
. . . . . . . . . . . . . . . . . . . . 1 to 2
Chicken
. . . . . . . . . . . . . . . . . . . . . . . . . . 1 to2
Ground Beef . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Steaks and Roasts . . . . . . . . . . . . . . . . 3 to 5
Cured Meats
. . . . . . . . . . . . . . . . . . . . . 7 to 10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5to7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
*If meat is to be stored longer than the times given.
follow the directions
for freezing.
NOTE: Fresh fish and sheilfish should be used the
same day as purchased
Eggs
.Store without washing
In the original
Car-
ton or use ihe
Utlllty
Bin that
come
with
your
refrigerator
Milk
!ii;lpe milk cartons
For best storage,
place
rnlk ori interior shelf or bottom door shelf
Beverages
Wipe botrles and cans
Store on a
door shelf or inside the refrigerator
Butter
.Keep opened
butter In covered
dish or in
the Utility Compartment.
When siorlng on extra sup-
ply, wrap in freezer packaging
and freeze
Cheese
.Store In the orIginal
wrapping
until
you are ready
to use it. Once
opened,
re-wrap
ttghtly In plastic wrap or aluminum
foil.
Condlments
.Store small jars and bottles (cat-
sup, mustard, jelly, olives) on the door shelves where
they are In easy reach
leftovers
Cover
leftovers
with plastic
wrap
or
alclmlnum
toll to keep
food from drying
out and
transferring
fcod odors
Plastic containers
with tight
lids are fine. too

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