Food Storage Guide; Storing Fresh Food - Whirlpool ET17SCXL Use And Care Manual

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.
Leaty Vegetables Remove the store wrap-
ping and trim or tear off bruised and discolored
areas. Wash in cool water and drain. Leave some
water on the leaves as they go into the crisper. Cold,
moist air helps keep leafy vegetables fresh and
crisp.
Vegetables wlth Skins (tomatoes, peppers)
Wash, dry and store in a crisper.
Fruits .Wash, dry and store in a crisper. Do not
wash or hull berries until they are ready to use Sort
and keep berries in their store container in a crisper,
or store in a loosely closed paper bag on a refriger-
ator 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 limits.
Fresh, Prepackaged Meat. Store fresh meat in
the store wrapping. You can freeze it in the wrap
and store it for one or two weeks. 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 loosely in
waxed paper 01 aluminum foil for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
waxed paper, 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
plastic 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. Loosen the market wrapping and
store in the supermarket tray, or loosely wrap in waxed
paper or plastic wrap.
STORAGE CHART FOR FRESH AND CURED MEAT*
rVr.-
Approxlmate Time
(dwsl
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.
I I
NOTE: Fresh fish and shellfish should be used the
same day as purchased.
Eggs Store without washing in the original
carton or use the egg nest in the door of your
refrigerator.
Milk, Beverages Wipe milk cartons and bot-
tles. Store inside the refrigerator.
Butter.. Stcre what you might use in a day in the
Butter Compartment. When you have extra, wrap in
freezer packaging and freeze.
Cheese .Store in the original wrapping until
you are ready to use it. Once opened, re-wrap
tightly 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.
Lettovers .Always cover leftovers with plastic
wrap or aluminum foil to keep food from drying out.
Plastic containers with tight lids are fine, too.