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stqggested
$ km$gt?
t imes
for
meat
am.?l
poudtry*
Eating
quality d rops
RKFRI:RIITOR
FRE!'2ER
after time shown
—
350;;Y:QOF.
~o~.
FreshMeats
Roasts (Beef& Lamb). . . . . 3 to 5
Roasts (Pork & Veal). . . . . . 3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lamb) . . . . . . . . . . . 3t05
Chops (Pork) . . . . . . . . . . . 3t05
Ground & Stew Meats. . . ~. 1 to 2
Variety Meats . . . . . . . . . . . lto2
Sausage (Pork) . . . . . . . . . . lto2
ProcessedMeats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . ...7
tfarn(Wtiole) . . . . . . . . ...7
Ham(Half) . . . . . . . . . . . ..3to5
f-tam(Slices) . . . . . . . . . ...3
Luncheon Meats . . . . . . . . . 3t05
Sausage (Smoked). . . . . . . . 7
Sausage(Dry &Semi-Dry) . . . 14 to 21
~oolifA
Meats
Cooked
M eats and
Meat Dishes . . . . . . . . . . 3t04
Gravy & Meat Broth . . . . . . . lto2
FreshPoultry
Chicken &Turkey (Whole). . . 1 to 2
Chicken (Pieces). . . . . . . . . 1 to 2
Turkey (Pieces) . . . . . . . . . .
lto2
Duck & Goose (Whole). . . . 1 to 2
Giblets . . . . . . . . . . . . . . . . lto2
lJ301fefJ
Poultry
PiWf?S
(Covered with Broth)
1 to 2
Pieces (PJotCovered).. . . . . 3 to 4
Cooked Poultry Dishes . . . . . 3 to 4
Fried Chicken . . . . . . . . . . . 3t04
hIIfN'dTHS
6
to
12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
9
:
3
6
1
4t06
4
(Oherthanformeats& 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,
Ieft-overs (cooked),
Ice cream (original carton). . . . ...1 month max.
Newtechniquesareconstantlybeingdeveloped.
Consultthe Collegeor CountyExtension
Serviceor your local Utility Companyfor the
latestinformationonfreezingandstoringfoods.
*U.S. Department otAgriculture
Meats,fish and poultrypurchased
fromthe storevaryin qualityand
age;consequently, s afestorage
timein yourrefrigeratorwillvary.
TOstore unfrozen meats, fish and
poultry:
~Alwaysremovestorewrappings.
~Rewrap
h
foil, filmor waxpaper
and refrigerateimmediately.
To
store
c hew, wmpwellwith
wwx paperor aluminum foil,or put
ina plasticbog,
~Carefully wraptoexpelair and
helpprevent m old.
@ Storepre-packaged c heesein its
ownwrapping if youwish.
Tostorevegetables, u sethe
vegetable d rawers—they've been
designed to preservethenatural
moistureandfreshness ofproduce.
~Covering vegetables w itha moist
towelMps maintain crispness,
o Asa furtheraidto freshness,
pre-paclwged v egetables c anbe
storedin theiroriginalwrapping.
Note:Special f reshfood
compatinxntdrawers(onmodels
so equipped) m akeit unnecessary
to wrapcertain foodswhichthey've
beendesignedto,preserve. T hese
drawers aredescribedonpage Z
'lbstore ice cream-pine-quality
ice cream,withhighcream
content,willnormallyrequire
slightlylowertemperatures than
more"airy"already-packaged
brandswithlowcreamcontent.
fJ~t
wiU
be
necessary
toexperiment to
determinethe freezercompartment
locationandtemperature control
settingto keepyourice creamat
therightservingtemperature.
@ Therearofthefreezer compartment
is slightlycolderthanthe front.
Tips
'on
freezhg foods
Therearethreeessential requirements
for efficienthomefreezing.
1.
Initial quality.Freezeonlytop-
quality fbods.Freezing retainsquality
andflavor; i t cannotimprove quality.
2. Speed. The quickerfruitsand
vegetables are frozenafterpicking,
the betterthe frozenproductwill
be. You'll s avetime,too, withless
cullingand sortingto do.
3. Proper packaging.Use food
wrapsdesignedespeciallyfor
freezing;they'rereadilyavailable
at mostfoodstores.
wrapwellin f'rcezer-weight foil(or
otherheavy-duty w rapping mnterhd)
forming it carefully to theshapeof
thecontents. T hisexpelsair, Fold
andcrimpendsd'thept@8gf? M l
provide a good,Imtingseal.
Don'trefreezemeatthathas
completely thawed; m eat,whether
rawor cooked,canbe fraztm
successt%ily onlyonce,
Limitf'reezing o ffresh(unfrozen)
meatsor seafoodsto21. p oundsat
a time.
For'
convenience.
0
~Storelikethingstogethm, T his
savesbothtimeandelectricity
becauseyoucanfindfc)ods f aster.
o Placethe oldestitemsup frontso
theycanbe usedup promptly.
~Use shelveson thedoor formost
oftenused saucesandcondiments.
~Usethe Adjusts-Temp d rawer,on
modelsso equipped,fortemporary
storageof meatsyoudo notfreeze.
To
sm'w
money
in
energy
andfoodCOst$
@ Placemostperishableitems,such
as milk,creamor cottagecheese,
towardthe rear ofthe top shelf,as
theywillstaycoldestin thispm-t
ofthefreshfoodcompartment.
@ Covermoistfoodswithtightlids,
plasticfilmor foil.
@ Leafvegetables a ndfruitsplacedin
storage drawers willlastlongerwhen
storedin closedplasticcontainers
or wrappedin plasticfilm.
@ Do not overloadyourfreshfood
or freezercompartmentwitha lot
of warmfoodat once.
~Openthe doorthe fewesttimes
possibleto saveelectricalenergy.
~
Whengoingout oftownfor
several d ays,leaveasfewperishables
aspossiblein therefrigerator. M your
refrigerator has an icernaker,setth
icernakerto the OFF positionand
shutoffwaterto therefrigerator.
6
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