Food Storage Suggestions; Storage Times - GE Monogram ZIS36N Use And Care Manual

FOOD STOMGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating
quality DAYS IN MONTHS IN
drops after
REFRIGERATOR FREEZER
time shown AT 35° to 400F. AT OOF.
Fresh Meats
Roasts (Beef & Lamb) ,........3 to 5
Roasts (Pork & Veal),..........3 to 5
Steaks (Beef) ,,,,,.......,,,,.......3 to 5
Chops (Lamb) ...,,,,........,,.....3 to 5
Chops (Pork) 5
Ground & Stew Meats ........,1 to 2
Variety Meats ....,,,,,,.....,,,,.,..l to 2
Sausage (Pork) .,,,........,,,.....l to 2
Processed Meats
Bacon .....,,,,........,,,,......,,.,,,.....7
Ham (Whole) .......,,7 .........,,,.....7
Ham (Half) ...,,,,,.......,,,.........3 to 5
Ham (Slices) .,,.......,,,.......,,.,,..3
Luncheon Meats ....,,,3,.........3 to 5
Sausage (Smoked),.........,,,....,7
Sausage (Dry & Semi-Dry) .14 to 21
Fresh Food Storage Tips
Vegetables
Use the vegetable drawers— they
have been designed to preserve the
natural moisture and freshness of
produce.
Covering vegetables with a moist
towel helps maintain crispness.
Tips on Freezing Foods
There are three essential requirements 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, with less cutting and sorting
to do.
3. Proper packaging. Use food wraps designed
especially for freezing.
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 been
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.
10
Eating quality
drops after
time shown
Cooked Meats
6 12
Cooked Meats and
4 8
Meat Dishes.........,,,,........3 to 4
6 to 12
6 9
Fresh Poultry
3 to 4
Chicken & Turkey (Whole) ...1 to 2
3 to 4
Chicken (Pieces),,,.........,,,,..l to 2
3 to 4
Turkey (Pieces) ....,,,..........,,,1 to 2
1 to 2
Duck & Goose (Whole) .,,,,,..l to 2
Giblets .................................1 to 2
Cooked Poultry
Pieces (Covered with Broth)l to z
1 to 2
Pieces (Not Covered),,.........3 to 4
1 to 2
Cooked Poultry Dishes ........3 to 4
1 to 2
Fried Chicken ,...........,..........3 to 4
Freezing
not recoin.
mended.
As a further aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Unfrozen meats, fish, and poultry:
Always remove store wrappings.
Rewrap in foil, plastic wrap or wax
paper and refrigerate immediately.
MONTHS IN
(Other than for meats& poultry)
REFRIGERATOR FREEZER
Most
AT 35o to 40°F.
AT O°F.
Lean fish ......,,,,,,,.........,,,.........,,,.........6-8
Fatty fish, rolls and breads,
Cakes, pies, sandwiches,
2 to 3
2 to 3
*U.S. Depatiment of Agriculture
12
Meats, fish and poultry purchased
9
6
from the store vary in quality and
6
age; consequently, safe storage time
3
in your refrigerator will vary.
6
1
4 6
4
Cheese:
Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than more
"airy" already-packaged brands with low cream content.
It will be necessary to experiment to determine the
freezer compartment location and temperature
control setting to keep your ice cream at the right
serving temperature.
The rear of the freezer compartment is slightly
colder than the front.
New techniques are constantl} being developed. Consult the
County Extension Service or your local Utility Companyf(]r
the latest information on freezing and storing foods.
fruits and vegetables........12,......,8-l2 months
soups, stew, casseroles ....,,,,,2.......,,2-3 months
leftovers (cooked),
ice cream (original carton) ......l,,,...l month max.
wax paper, or put in a plastic bag.
Carefully wrap to expel air and
help prevent mold.
Store prepackaged cheese in its
own wrapping if you wish.
FREEZER
months