GE CAF16DK Use And Care Manual page 6

(Months)
FRESH MEATS 00 ~
Roasts (Beef, Lamb, Venison), , .. .6-12
Roasts (Pork & Veal). . . . . . . . . , .. .4-8
Steaks(Beef), ,.. , . ., .,, , . . .....6-12
Chops(Lamb), . . . . ..,.,,,......6-9
Chops(Pork). . . . , ..,....,,,.,,.3-4
Ground&Stew Meats, .,, ......,.3-4
Variety Meats (Beef). . ......,..,,3-4
Variety Meats (Pork). , .,......,.,2-3
Sausage(Pork), . .. ., .,. .,, ,., ..I-2
Opossum, Rabbit, Squirrel ........6-8
PROCESSED MEATS
Bacon. .....,,. . . . . . . . ., .,.,...1
Frankfurters. . . . , ........,,.,...1/2
Ham(whole,ha lforslices). , .,....1-2
COOKED MEATS
Cooked Meats& Meat Dishes. ,...2-3
Gravy& Meat Broth. , ...........2-3
FI?ESH POULTRY
Chicken&Turkey (whole). ... ...~42
Chicken(pieces). .. ... .,. ... .,..g
Turkey(pieces). . . . . . . . . ........6
Duck& Goose(whole). ., .....,..6
Giblets. . . . . . . . . . . . ., . . ........3
Game Birds...,
. . . . ., . . . . . .....8-12
[Months)
COOKED POULTRY
O"E
Pieces (covered with broth). ,...,,6
Pieces (notcovered). . . . . ........1
Cooked Poultry Dishes. . ......,..4-6
Fried Chicken. . . . . . . . . . ........4
FISH
Shellfish . . . . . . . . .. .. .. ... ... ,..Upto4
Lean Fish. .,.,.,. , ............,6-8
Fatty Fish. .,....,, . .....,......2-3
Shrimp (raw, unpeeled). . . .. .....12
Shrimp(cooked). . . . . . . . .....,..3
PRODUCE
Most Fruits&Vegetables. ., . .....8-12
Asparagus, ,... . .......,.,.....6-8
Mushrooms . . . . . . . .. .. ... ... ...Upto6
Onions, . . . . . . . . . . . ............3-6
Citrus Fruits . . . . . . . . ............3-4
Potatoes (french-fried). . .........2-3
BAKERY GOODS
Breads, Quick(baked). . . ........2
Breads, Yeast(baked). . . . . .......4-8
Breads, Yeast(unbaked). . . .......1/2
Cakes . . . . . . . . . . .. .. .. .., ... ...Uptol
Cookies . . . . . . . . . . . . . . . ........4
Pastry(unbaked). . . . . . . . .,......2
Pies(baked). . . . . .. .. .. ... ... ...Uptol
Pies (unbaked). . . . . . . . . . ........2
(Months
DAIRYPRCMWCTS
(JOE
Butter. ...,.,,,, . ...,..,,,...,.5-6
Cottage Cheese. .,, , .,,....,,,,,1
SoftCheese, ,.., . . . . ., . ..,.....4
Harder Semi-hardCheese, , , .,, ,6-12
Eggs........!, .. ., ... ... ..!!, ,12
IceCream, Sherbet. .. ., .,. ,,. ,.,Uptol
Milk. . . . . . . . . . . . . . . . .,, ,,, .,...1
OTHER FOODS
Candies. ., . . . . . . . . . . . . . .......12
Left-overs (cooked). ,., ,. .,. ... ..Uptol
Pizza. ......,,. . . . . ., . . ...,....1
Prepared Dishes. . ....,.,...,,..2-3
Sandwiches. .,... .. .. .. .., .., ..Uptol
Soups, Stews, Casseroles. ., .,...2-3
Newtechniques are constantly being de-
veloped. Consultthe County Extension
Service oryourlocal UtilityCompanyfor
the latest information on freezing and
storing foods.
Fish, &
and
Packagemea~poultry, fish and game
in moisture/vapor-proof material such
asaluminum foil, cellophane, freezer
foilorplasticbags. Excluders muchair
as possible. Label and freeze atonce.
NOTE: Packagesoffresh meats and
poultry as commonly purchased in
retail stores are not suitably wrapped
for freezing.Rewrapin moisture/vapor-
proof material,
Meat
Remove asmuch bone and fatas
possible from meat before packaging.
Donotsaitmeat When individual
pieces ofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them foreasier separation
during thawing.
Clean thoroughly before packaging.
Pad sharp orprotruding bones with
folded freezer paperoraluminunl foil,
Wrap giblets separately
VVild(%me
The samemethods suggestedfor
poultry and meat maybe used for
preparingandfreezing wiid game.
Fish
Clean fish thoroughly before packag-
ing. Cut-up piecesof''lean" fish such
ashaddockandcod should berinsedin
brine made with 2/3 cupofpuretable
salt pergallonofwaterto reduce leak-
ageduring thawing. Keep insolation
notoverl minute.Brine isunnecessary
for whole fish orfattyfish suchas
salmon ormackerel.
Oysters,C!ams,Shtimps,
scallops
Washshells in running water(soak
clams) and shuck, working quickly,
Discard shells, Do notwash clamsor
oysters. Scallops maybe rinsed in
fresh water. Pack in freezercarton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discarc!heads and black vein. Wash
and package in freezer containers.
Crabsand Lobstws
Chiilfish and remove back shell.
Steam or boil inwaterfor15 to20
minutes.Cool thoroughly, then pick
edible meat from shellsand package
in proper containers. Seal and freeze
immediately.
Frozen meat,fish or poultry should be
left in the original packageandthawed
in the refrigerator or cooked frozen,
Allow approximately
5
hours per
pound to thaw meatin the refrigerator.
When cooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionally–
much less if cooking with microwaves.
If necessa~ to thaw meat quickly,thaw
at room temperature—allowing only
2 hours per pound.
Don'trefreezemeatthat hascompletely
thawed; meat, whether raw orcooke
6
can be frozen successfully only on .#&
,..=..4. .
6