Hotpoint CTX14 Use And Care Manual page 5

Swested Somge thes
or
meat
and potdtry*
Mvs MONTHS
REFf?le~MTUR FREi~ER
...
0%.
Fresh Meats
Roasts(Beef&Lamb) . . . . . . . 3 to5
Roasts(Pork&Veal) . . . . . . . . 3 to 5
Steaks(Beef) . . . . . . . . . . . . . . 3t05
Chops(Lamb) . . . . . . . . . . . . . 3t05
Chops(Pork) . . . . . . . . . . . . . . 3t05
Ground&Stew Meats . . . . . . . lto2
VarietyMeats. . . . . . . . . . . . . . lto2
Sausage(Pork) . . . . . . . . . . . . lto2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . 7
Frankfurters. . . . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . . . . . . . 7
Ham(Half) . . . . . . . . . . . . ..-. 3:5
Ham(Slices) . . . . . . . . . . . . . .
LuncheonMeats . . . . . . . . . . . 3~5
Sausage(Smoked) . . . . . . . . .
Sausage(Dry &Semi-Dry) . . . . 14to 21
~00~~~
Meals
CookedMeatsand
MeatDishes . . . . . . . . . . . . . 3t04
Gravy&Meat Broth . . . . . . . . . lto2
Fresh POU[t?y
Chicken&Turkey (Whole) . . . . 1 to 2
Chicken(Piecej : . . . . . . . . . lto2
Turkey(Pieces). . . . . . . . . . . . . lto2
Duck& Goose(Whole). . . . . . . 1 to 2
Giblets . . . . . . . . . . . . . . . . . . . lto2
cooked Pouli~
Pieces(Coveredwith Broth) . . . 1 to 2
Pieces(Not Covered). . . . . . . . 3 to 4
CookedPoultry Dishes. . . . . . . 3 to 4
FriedChicken . . . . . . . . ..t... 3t04
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
lto2
1
I/*
lto2
lto2
lto2
Frea"ng
notrecom-
mended.
2t03
2t03
12
9
6
:
6
1
4t06
4
(Olh~rthafl f0rm6fl!s& pOti!t~) F REEZER
Most fruits and vegetables . . . . . . . . . ...8-12 months
Leanfish . . . . . . . . . . . . . . . . . . . . . . . . ..6-~ months
Fattyfish, rolls and breads,
soups, stew,casseroles . . . . . . . . . . . . . 2-3 months
Cakes,[lies, sandwiches,
leftovers
(cooked),
Icecream(original c arton). . . . . . . . . . .1monthmax.
Newtechniquesareconstantlybeingdeveloped.
Consult t he Collegeor CountyExtension Service
oryourlocalUtility Company for the latest
information on freezing and storing foods.
+[1.$.
DepdtimenfofAgriculture
Rleats, fish and poultry purchased
from the store vary in quality arid
;~ge;conseql]ent]y,safe storage
t~lle in your refrigerator will vary.
"-~~, To store ilglfr{lzenEneats$fisil and
~:~)il~~itry:
,#
~ ~~ ,41waysremove store wrappi~lgs.
.j
-'F ' QRewr:ip in f{?i[, f ilm
or wax
paper
:~ndrefrigerate immedi:]tely.
Tostore chine, wrap well with
wax paper or durninum foil, or put
in a plastic bag.
@ Carefully wrap to expel air and
help prevent mold.
@ Store pre-packagedcheese in its
own wrapping if you wish.
Tostore vegetables, use the
vegetabledrawers—they'vebeen
designed to preserve the natural
moisture and freshness of produce.
@ Coveringvegetableswith a moist
towelhelps maintain crispness.
@ & a further aid to freshness,
pre-packaged vegetablescan be
stored in their original wrapping.
Note:Special f ieshfood compartment
drawers (onmodels so equipped)
mak it unmeessary to wrap ce~in
foods which they'vebeen designed
topreserve. ~ese drawersare
described on page Z
To store ice cr@m—Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream content.
@Itw~ be necessaryto expefient to
determine the freezer compartment
location and temperature control
setting to keep your ice cream at
the right serving temperature.
~ me ~ of &e freezercompartment
is slightly colder than the front.
mps on freezing foods
There are three essentialrequirements
for efficient home freezing.
1. Initial quality. Freeze only top-
qutity fds. Freezingretainsquality
and flavor;it cannot improvequality.
2. Speed. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will
lge.You'llsave time, too, with less
culling and sorting to de.
3' Proper paekagillg. use food
wraps designed especially for
freezing; they're readily available
at
mOSf
food stores.
5
To freeze meat, fish and poult~,
wrap well in freezer-weightfoil (or
otherheavy-dutywrappingmaterial)
formingit carefu~y to the shapeof
the contents. This expelsair. Fold
and crimp ends of the packageto
providea good, lasting seal.
Don'trefreeze meat that has
completelythawed; meat, whether
raw or cooked, can be frozen
successfullyonly once.
Limit freezing of fresh (unfrozen)
meats or seafoodsto 12pounds at
a time.
For
convenience.
o
~ Store like things together.This
savesboth time and electricity
because you can find foods faster.
~ Place the oldest items up front so
they can be used up promptly.
~ Use shelves on the door for most
often used sauces and condiments.
To savemoney
in
energy
and
food
c@s@
@ Cover moist foodswith tight lids,
plastic film or foil.
@Leaf vegetablesand tiits placedin
drawersWNlast longerwhen 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.
@ Open the door the fewest times
possible to save electrical energy.
@ When going out of town for
severaldays,leaveas 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.