Food Storage Suggestions; Storage Times - GE TFXA27f Use And Care Manual

Suggested storage times for meat and poultry*
Eating quali~ DAYS IN MONTHS IN
drops after REFRIGERATOR FREEZER
AT 35° to 40°F. AT O°F.
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) ....,,.,,,,., . . . . . . . . . 3to 5
Ground & Stew Meats . . . . . . . . 1 to 2
Sausage (Pork) ..................1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . 7
Frankfurters . . . . . . . . . . 7
Ham (Whole)
Ham (Half) . . . . . . . . . . . 3 to 5
Ham (Slices) ...,,,,,,...,............, 3
Luncheon Meats .......,,,,,,,,,3 to 5
Sausage (Smoked) ...............,7
Sausage (Dry & Semi-Dry) 14 to 21
Unfrozen mea~, fish
and poultry
Always remove store wrappings.
Rewrap in fofl, fti or wax paper
and refrigerate immediately.
Vegetables
Use the vegetible drawers—
they've been designed to preserve
the natural moisture and
freshness of produce.
Covering vegetables with a moist
towel helps maintain crispness.
As a further aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
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 culling and
sorting to do.
FOOD STOMGE SUGGESTIONS
Eating quality
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) 1 to 2
3 to 4
3 to 4 Chicken (Pieces) ................1 to 2
1 to 2
Giblets . . . . . . . . 1 to 2
Cooked Poultry
7
1 to 2 Pieces (Covered with Broth)l to 2
Pieces (Not Covered) .........3 to 4
1 to 2
Cooked Poultry Dishes . . . . . . . 3 to 4
1 to 2
Fried
Freezing
not recom-
mended.
Cheese
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 Coun~
Extension Service or your local Utility
Company for the latest information on
freezing and storing foods.
DAYS IN MONTHS IN
REFRIGERATOR FREEZER
AT 35°
2 to 3
2 to 3
12
6
3
6
1
4 to 6
Chicken 3 to 4
4
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.
(Other than for meats& poultry)
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,
leftovers (cooked),
ice cream (original carton), . . . . . . . . . . 1 month max.
*U.S. Depatiment of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage time
in your refrigerator will vary.
Ice Cream
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.
FREEZER
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