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Suggested
stop'age times
for meat and poultry*
IN
IN
Ealing quality drops
REFRIGERATOR FREEZER
M
AT
alter time shown
35° to 40°F
O°E
DAYS
MONTHS
Fresh Meats
Roasls (Beef & Lamb)
3 to 5
6 to I2
Roasts (Pork & Veal)
3 lo 5
4 to 8
Steaks (Beef)
3 to 5
6 to12
Chops (Lamb)
3 to 5
6 to 9
Chops (Pork)
3 !o 5
3 to 4
Ground & Stew Meals
I to 2
3 to4
Variely Meats
I to 2
3 to 4
Sausage (Pork)
1 to2
] to2
ProcessedMeats
Bacon
7
!
Frankiurlers
7
Ham (Whole)
7
I to 2
Ham (Halo
3 to 5
J _o 2
Ham (Slices)
3
i to 2
LuncheonMeals.
3 to 5
Freezing
Sausage(Sm0ked)
-
7
n0lrec0m-
Sausage(Dry & Semi-Dry)
]4 to 2]
mended
Cooked Meats
Cooked Pleatsand
Meal Dishes
3 !o 4
2 to 3
Gravy & Meal B_olh
1 !o 2
2 to 3
Fresh Poultry
Chicken & Turkey(Whole)
I lo 2
12
Chicken (Pieces)
] to 2
9
Turkey(Pieces)
I to 2
6
Duck & Goose (Whole)
] to 2
6
Giblels
I In 2
3
CookedPoultry
Pieces (Covered with Broth)
I lo 2
6
Pieces (NoI Covered)
3 to 4
l
Cooked Poultry Dishes
3 to 4
4 to 6
FriedChicken
3 to4
4
(Otherthan for meats& poultry)
FREEZER
Most fruits and vegetables
8-12 months
Lean lisb
6-8 months
Fatty fish, rolis and breads,
soups, slew. casseroles
2-3months
Cakes, pies, sandwiches.
leII_overs(cooked),
Ice cream (original carton)
] month max
Newtechniques areconstantly b eing developed
Consult theColfege orCounty Extension S ervice or
youriocalUtilityCompany forthelatestinformation
onfreezing andstoring foods
*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
will vary
To store unfrozen meats, fish and
poultry:
o Always remove store wrappings
o Rewrap in foil, film or wax paper
and refrigerate
immediately
To store cheese, wrap well with wax
paper or aluminum foil, or put in a
plastic bag
= Carefully wrap to expel air and
help prevent mold
a Store pro-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
o Crispness can be maintained
by
covering vegetables with a moist
towel
o As a further aid to freshness,
pre-packaged vegetables
can be
stored in their original wrapping
Note:' Special fresh food com-
partment drawers (on models so
equipped) make it unnecessary
to wrap certain foods which they've
been designed to preserve,, These
drawers are described on page 14,
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
o tt will be necessary to experiment
to determine the freezer compart-
ment location and temperature
con-
trol setting to keep your ice cream
at the right serving temperature
o The rear of the freezer compart-
ment is slightly colder than the front
Tips on freezing
foods
There are three essential require-
ments for efficient
home freezing
1.initial 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 packaging_ Use food
wraps designed especially
for
freezing.
t3
To freeze meat, 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 cooked, can be frozen success-
fully only once
Limit freezing of fresh (unfrozen)
meats or seafoods to 26 pounds at
a time
Organize
your food storage
for convenience.
= Store all like things together This
not only saves time, but electricity--
because you can find foods faster
o Place the oldest items up front so
they can be used up promptly
o Use the handy shelves on the door
for most frequently
used sauces and
condiments
a Use the meat drawer for meats
you do not freeze
To save money
inenergy
and food costs.
a Place most perishable
items such
as milk, cream or cottage cheese
toward the rear of the top shelf as
they will stay coldest in this part
of the fresh food compartment,,
o Cover moist foods With tight lids,
plastic film or foil
= Leaf vegetables and fruits placed
in storage drawers will last longer
when stored in closed plastic con-
tainers or wrapped in plastic film
o Do not overload your fresh food
or freezer compartment
with a lot
of warm food at once,
o Open the door the fewest times
possible to save electrical
energy
= When going out of town for
several days, leave as few perish-
ables as possible in the refrigerator
Move the icemaker manual switch
to "OFF" and shut off water to the
refrigerator
PaR No 468326P01
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