Storage Times - GE ZS48N Use And Care Manual

FOOD STOMGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality DAYS IN MONTHS IN
REFRIGERATOR FREEZER
drops after
time shown AT 35° to 40"F. 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) .......................3 to 5
Ground & Stew Meats ,,,,,,,,,1 to 2
Variety Meats .......................l to 2
Sausage (Pork) ....................l to 2
Processed Meats
Bacon ......................................7
Ham (Whole) ...........................7
Ham (Half) ...........................3 to 5
Ham (Slices) ...........................3
Luncheon Meats ..................3 to 5
Sausage (Smoked) ..................7
Sausage (Dry & Semi-Dry) .14 to 21
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry:
Always remove store wrappings.
Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
To store vegetables, use the vegetable drawers—
they've been designed to preserve the natural
moisture and freshness of produce.
maintain crispness.
Tips on Freezing Food
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 culling and
sorting to do.
Eating qualih
drops after
time shown
Cooked Meats
6 to 12 Cooked Meats and
4 to 8 Meat Dishes.....................3 to 4
6 to 12
6 to 9
Fresh Poultry
3 to 4
Chicken & Turkey (Whole)...l 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 2
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 recom-
mended.
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.
DAYS IN MONTHS IN
REFRIGERATOR FREEZER
Most fruits and vegetables..................8-l2 months
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
12 *U.S. Depaflmerrt of Agriculture
9
Meats, fish and poultry purchased
6
6
from the store vary in quality and
3
age; consequently, safe storage time
in your refrigerator will vary.
6
1
4 to 6
4
As a further aid to freshness, prepackaged
vegetables can be stored in their original wrapping.
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.
Store prepackaged cheese in its own wrapping
if you wish.
New techniques are constantly being developed. Consult the
the latest information on freezing and storing foods.
Fine-quality ice cream, with high
cream content, will norrndly require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream content.
It will be necessary to experiment
The rear of the freezer
Effervescent drinks should not be
stored in freezer compartment.
soups, stew, casseroles ...................2-3 months
leftovers (cooked),
ice cream (original carton) .............l month max.
to determine the freezer
compartment location and
temperature control setting to
keep your ice cream at the right
serving temperature.
compartment is slightly colder
than the front.
months