Storage Times - GE TBX22 Use And Care Manual

Fbodl
storage
times
for m eat
md
ilp fkm.lJts
...
Eating quality drops
REFRK;RATORFRE+.:ER
aftertimeshown
35° to400F,
Fu?sh IWMS
Roasts (Beef&Lamb). . . . . . . 3t05
Roasts (Pork&Veal). . . . . . . . 3t05
Steaks (Beef). . . . . . . . . . . . . . 3t05
Chops (Lamb). . . . . . . . . . . . . 3t05
Chops (Pork). . . . . . . . . . . . . . 3t05
Ground &StewMeats . . . . . . . lto2
Variety Meats.. . . . . . . . . . . . . lto2
Sausage ( Pork) . . . . . . . . . . . . lto2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . 7
Frankfurters . . . . . . . . . . . . . . . 7
Ham(Whole). . . . . . . . . . . . . . 7
Ham(Half). . . . . . . . . . . . . . . . 385
Ham(Slices). . . . . . . . . . . . . .
Luncheon M eats . . . . . . . . . . . 3t05
Sausage (Smoked). . . . . . . . . 7
Sausage(Dry&Semi-Dry). . . . 14t021
CookedMeatsand
MeatDishes. . . . . . . . . . . . . 3t04
Gravy&MeatBroth. . . . . . . . . 1102
Chicken &~rkey(Whole) . . . . lto2
Chicken (Pieces). . . . . . . . . . . lto2
IWkey(Pieces). . . . . . . . . . . . . lto2
Duck&Goose(Whole). . . . . . . lto2
Giblets. . . . . . . . . . . . . . . . . . . lto2
Pieces(CoveredwithBroth). . . lto2
Pieces(NotCovered) . . . . . . . . 3t04
Cooked PoultryDishes . . . . . . . 3t04
FriedChicken . . . . . . . . . . . . . . 3t04
o°F.
6to12
4t08
6to12
6t09
3t04
3t04
3t04
lto2
1
l/~
lto2
lto2
lto2
Freezing
notrecom-
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(~t~~Vfha~fO~~~atS&~OUll~) FREEZER
Mostfruitsandvegetables.. .. .. .. ... .8-12months
Leanfish . . . . . . . . . ,. .. .. .. .. ... ..6-8months
Fattyfish,rollsandbread&
soups,stew,casseroles .. .. .. .., ..2-3months
Cakespie$sandwiche$
leftovers(cooked~
Icecream(originalcarton).. .. .. .. ... l monthmax,
Newtechniquesareconstantlybtingdev~oped.
ConsulttheCollegeorCountyExtensiofl S ervice
oryourlocal UtilityCompanyforthelatest
informationon freezingandstoringfoods.
*llSDepatimentofAgriixdtwe
IMeats, f ish and poultrypurchased
frornthe storevaryinquafityand
age;consequently, s afestorage
timein yourrefrigeratorwil~ vary.
Tostore unfrozen lmeats,fish and
poultry:
~Alwaysremovestorewrappings.
QI&wrapin foil, film or waxpaper
and refrigerateimmediately.
To
store
eheese,
wrapweflwtitil
waxpaper oralurninum foil, orput
inaplastic bag.
~ Carefully wrap toexpel air and
helppreventmold.
* Storepre-packaged cheese inits
own wrapping if youwish.
To store vegetables, use the
vegetabledrawers—they've been
designedto preserve the natural
moisture and freshnessof produce.
@ Coveringvegetableswith a moist
towelhelps maintaincrispness.
~ As a further aid to freshness,
pre-packagedvegetablescan be
stored in their originalwrapping.
Note:Special f reshfood compa~ent
drawers (on models so equipped)
make it unnecessaryto wrapcertain
foods which they'vebeen designed
topreserve. Xhesedrawersare
described on pages 9 and L1.
'lb store ice
cream—Fine-quality
ice cream,withhighcream
content,willnormallyrequire
slightlylowertemperatures than
more "airy" already-packaged
brandswithlowcreamcontent.
~Itwillbenecessary toexperiment to
determinethe freezercompartment
locationand temperature control
settingto keepyouricecreamat
therightservingtemperature.
~Therearofthefreezer compartment
is slightlycolderthanthe front.
'ripson freezing foods
Therearethreeessential r equirements
for efficienthomefreezing.
L Initial qua;ity. Freezeonlytop-
qualityfoods.Freezing retainsquality
andflavor;it cannotimprove quality.
2. Speed. The quickerfruitsand
vegetablesare frozenafterpicking,
the betterthe frozenproductwill
be. You'll s avetime,too, withless
cullingand sortingto do.
3. Proper packaging. Use food
wrapsdesignedespeciallyfor
freezing;they'rereadilyavailable
at mostfood stores.
6
A%@&.
To
fI"eeze
meat,
fish
a-d poultry,
wrapwellin freezer-weight foil(or =
otherheavy-dutywrappi~gmaterial
forming it carefullyto the shape of
the contents.This expelsair. Fold
and crimp ends of the packageto
providea good, lastingseal.
Don'trefreezemeat that has
completelythawed;meat, whether
raw or cooked, can be frozen
successfullyonly once.
Limit freezingof fresh (unfrozen)
meats or seafoodsto number of
pounds at a time as follows:
TBX20, TBX21,
TBX22.. .....19
T13X24, TBX25, T BXW25 .. ...22
For
Comdeme. @
~Storelikethingstogether. T his
savesbothtimeandelectricity
becauseyoucanfindfoodsfaster.
@ Placetheoldestitemsup frontso
theycan be usedup promptly.
@ Use shelvesor binsonthe door
for mostoftenusedsaucesand
condiments.
@ Use the meatdrawer,on models
"k
soequipped,fortemporarystorage
ofmeatsyoudo notfreeze.
TOsave
in
ema'gy
and f'umll
c osts
~Placemostperishableiterns,such
as milk, creamor cottagecheese,
towardthe rear of thetop shelf, as
theywillstaycoldestin thispart
ofthe freshfoodcompartment.
QCovermoistfoodswithtightlids,
plasticfilmor foil.
@Leafvegetables a ndfruitsplacedin
drawerswilllastlongerwhenstored
in closedplasticcontainersor
wrappedin plasticfilm.
@ Do not overloadyourfresh food
or freezercompartment w ith a lot
of warmfoodat once.
@ Openthe doorthe fewesttimes
possibleto saveelectricalenergy.
@ When goingoutof townfor
severaldays,leaveasfew-perishables -:,.
r
."3 f.:-:: ,
as possiblein the refrigerator.If "~
ZY
yourrefrigeratorhas an icernaker,
movethe icemakerfeelerarm to
,~)
the OFF (up)positionand shut off 'N.-;+)
waterto the refrigerator.