Kenmore Sears 70141 Owner's Manual page 5

Suggested Storage Times
Eating quality drops
after time shown
DAYS MONTHS
tN IN
REFRIGERATOR FREEZER
AT AT
35 ° to 40°F. OaF.
Fresh Meats
Roasts (Beef 8, Lomb) ....... 3 to 5 6 to 12
Roasts (Pork&Veal) ..... 3 to5 4 to8
Steaks(Beef) ........ 3 to 5 6 to 12
Chops (Lamb) ........ 3 to 5 6 to9
Chops (Pork) ......... 3 to 5 3 to 4
Ground
& Stew Meats
,, _
I to 2 3 to 4
Variety Meats .......... 1 to 2 3 to 4
Sausage(Pork) ....... I to 2 1 to2
processed Meats
Bacon .................. 7 t
Frankfurters ......... 7 ½
Ham (Whole) .......... 7 1 to 2
Ham (Half) ........... 3 to 5 1 to 2
Ham (Slices} ......... 3 I to 2
Luncheon Meats ...... 3 to 5 Freezing
Sausage(Smoked) ....... 7 not recom-
Sausage(Dry & Semi-Dry)
14 to 21
mended_
Cooked Meats
Cooked Meats and
Meat Dishes
Gravy & Meat Broth ....... I to 2
Fresh Poultry
Chicken & Turkey (Whole) , 1 to 2
Chicken(Pieces) ........ 1 to 2
Turkey (Pieces)
_ to 2
Duck & Goose (Whole) ....
] to
2
Giblets ................
} to 2
2to3
2t03
12
9
6
6
3
Cooked Poultry
Pieces (Covered with Broth) } to 2 6
Pieces (Not Covered) ..... 3 to 4 1
Cooked Poultry Dishes ,, 3 to 4 4 to 6
Fried Chicken .......... 3 to 4 4
(Other than for meats & poultry) FREEZER
Most fruits and vegetables ....... 8-12 months
Lean fish 6-8 months
Fatty fish,rolls and breads,
soups,stew, casseroles ................ 2-3 months
Cakes, pies, sandwiches,
leftovers(cooked),
Icecream (original carton) ............ 1 month max.
Meats, fish and poultry purchased from the store
vary in quality and age; consequently, safe storage
times in your refrigerator will vary.
New techniques are constantly being developed.
Consult the College or County Extension Service or
your local Utility Company for the latest information
on freezing and storing foods,
Tips on freezing foods
1. Freeze only top.quality foods. Freezing retains
quality and flavor; it cannot improve quality.
2. Freeze fruits and vegetables quickly after
picking_ The sooner you do, the better the frozen
product will be, and you wilt have less culling and
sorting to don
3. Use food wraps designed especially for
freezing; they're readily available at most food
stores.
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 completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen) meats or seafoods
to number of pounds at a time as follows:
Models 69871, 69876, 69878, 79871, 79878 17 pounds
Models 60141, 60148, 60151, 60158, 60171, 60178
70141, 70148, 70151, 70158, 70171, 70178
...........................
19 pounds
Forconvenience...
o Store like things together., This saves both time and
electricity because you can find foods faster.
o Place the
oldest
items up front
so
they
can be
used
up promptly.
o Use shelves on the door for most often used items.
To save money in energy and food costs
e Place most perishable items, such as milk, cream
or cottage cheese, toward the rear of the top shelf.
They will stay coldest in this part of the fresh food
compartment.
• Cover moist foods with tight lids, plastic film or foil,
e Leaf vegetables and fruits placed in drawers wilt
last longer when stored in closed plastic containers
or wrapped in plastic film.
• Do not overload your fresh food or freezer
compartment with a lot of warm food at once.
e Open the doors the fewest times possible to save
electrical energy,
e When going out of town for several days, leave
as few perishables as possible in the refrigerator°
If your refrigerator has an icemaker, move the
icemaker feeler arm to the OFF (up) position and
shut off water to the refrigerator°
(continued next page)