Whirlpool ETl8AK Use & Care Manual page 13

IMPORTANT: Do
not
expect
your freezer to quick-
freeze any large quantity of food. Put no more
unfrozen food into the freezer than will freeze
within 24 hours. (No more than 2 to 3 pounds of
food per cubic foot of freezer space.) leave
enough
space
for air to circulate around pack-
ages. Be careful to leave enough room at the
front so the door can close tightly.
FOOD STORAGE CHART
Storage times* will vary according to the qual.
ity of the food, the type of packaging or wrap
used (moisture and vapor-proof), and the star.
age temperature which should be 0°F ( -17.8°C)
Food
Storage Time
FRUITS
Frult juice concentrate
........ 12 months
Commercially frozen fruit .....
12 months
Citrus fruit and juices ...... 4 to 6 months
Others .................... 8 to 12 months
VEGETABLES
Commercially frozen ..........
8 months
Home frozen
.............. 8 to 12 months
MEAT
Bacon .................... 4 weeks or less
Corned beef ............. 4 weeks or less
(Salting meat shortens freezer life)
Frankfurters
..................... 1 month
Ground beef, lamb, veal ... 2 to 3 months
Roasts:
Beef .................... 6tol2months
lamb and veal
..........
6 to 9 months
Pork .....................
4to8months
Sausage, fresh ............. 1 to 2 months
Steaks and chops:
Beef .................... 8tol2months
lamb, veal, pork ......... 3
to 4
months
FISH
Cod, flounder, haddock,
sole ...........................
6 months
Blue fish, salmon ........... 2
to
3 months
Mackerel, perch ........... 2 to 3 months
Breaded fish (purchased)
...... 3 months
Clams, oysters, cooked
fish, crab, scallops ....... 3 to 4 months
Alaskan klng crab ............ IO months
Shrlmp, uncooked ............ 12 months
POULTRY
Chicken or turkey,
whole or parts .............. 12 months
Duck
.......................... 6 months
Giblets .................... 2to3months
Cooked poultry w/gravy
....... 6 months
Slices (no gravy)
................ 1 month
MAIN DISHES
Stews; meat, poultry
and tlsh casserole
....... 2 to 3 months
TV dlnners ................. 3to6months
I
I
I
II
Food Stomge
Time
DAIRY PRODUCTS
Butter ...................... 6 to 9 months
Margarine
.....................
12 months
Cheese:
Camembert, Mozzarella,
farmer's .......... , ......... 3 months
Creamed iottage ...... DO NOT FREEZE
Cheddar, Edam, Gouda,
Swiss, brick, etc. ........
6 to 8
weeks
Freezlng can change texture of
cheese.
Ice cream, Ice milk, sherbet .....
2 months
EGGS
Whole (mixed)
................. 12 months
Whites .........................
12 months
Yolks.. ......................... 12months
[Add sugar or salt to yolks or-whole mixed eggs]
BAKED GOODS
Yeast breads and rolls ..........
3 months
Baked Brown 'N Serve rolls ...... 3 months
Unbaked breads ................ 1 month
Gukk breads ..............
2 to 3 months
Cakes, unfrosted ........... 2 to 4 months
Cakes, frosted
............
8 to 12 months
Fruit cakes .................... 12 months
Cookle dough .................. 3 months
Baked cookies ............
8 to 12 months
Baked pies .................
1 to 2 months
Ple dough only ............. 4 to 6 months
'Based on U.S.D.A. and Michigan Cooperative
Extension Service suggested storage times.
If electricity goes off
Call the power company. Ask how long power
will be off.
1. If service is to be interrupted 24 hours or less,
keep both doors closed. This will help frozen
foods to stay frozen.
2. If service is to be interrupted longer than 24
hours:
[a) Remove all frozen food and store in a
frozen food locker. Or...
(b) Place 2 Ibs (0.9 kg] of dry ice in freezer for
every cu. ft of freezer space. This will keep
frozen foods for 2 to 4 days. Wear gloves to
protect your hands from dry ice burns.
[c] If neither food locker storage nor dry ice is
available, use or can perishable food at
once.
3. A full freezer will stay cold longer than a
partly filled one. A freezer full of meat wilt stay
cold longer than a freezer full of baked
goods. If food contains ice crystals, it may
be Safely refrozen, although the quality and
flavor may be affected. Use refrozen foods
quickly. If the condition of the food is poor or
if you feel it is unsafe, dispose of it,