Food Storage Guide; Storing Fresh Food - Maytag 913478 Use And Care Manual

Food storage guide
STORING FRESH FOOD
There is a right way to package and store refriger-
ated or frozen foods. To keep foods fresher, longer,
take the time to study these recommended steps.
Leafy Vegetables...Remove store wrapping and
trim or tear off bruised and discoloured areas. Wash
in cold water and drain. Place in plastic bag or plastic
container and store in crisper. Cold, moist air helps
keep leafy vegetables fresh and crisp.
Vegetables with Skins (carrots, peppers)...Store
in crisper, plastic bags or plastic container.
Fruit...Wash, let dry and store in refrigerator in
plastic bags or crisper. Do not wash or hull berries
until they are ready to use. Sort and keep berries in
their store container in a crisper, or store in a loosely
closed paper bag on a refrigerator shelf.
Meat*...Meat is perishable and expensive...you
won't want to waste an ounce of it through careless
handling. The following list and chart give you pack-
aging hints and time limits. Store meat in the meat
drawer.
Fresh, Prepackaged Meat. Store fresh meat in
the store wrapping. Vacuum packaged meat can be
frozen for as long as one month if the seal is not
broken. If you want to keep it frozen longer, you
should wrap it with special freezer wrapping material.
Fresh Meat, Not Prepackaged. Remove the
market wrapping paper and re-wrap in aluminum foil
for storing it unfrozen.
Cooked Meat. Wrap or cover cooked meat with
plastic wrap or aluminum foil. Store immediately.
Cured or Smoked Meat and Cold Cuts. Ham,
bacon, sausage, cold cuts, etc., keep best in original
wrappings. Once opened, tightly re-wrap in plastic
wrap or aluminum foil.
Canned Ham. Store in refrigerator unless the label
;ays it's okay to store on the shelf. Do not freeze.
Fresh Poultry...Wrap in plastic wrap. The plastic
In poultry, as purchased, may be used for storage.
STORAGE CHART FOR FRESH AND CURED MEAT*
Type
Approximate Time
Ways)
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 to 2
Chicken
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..~.. 1to 2
Ground
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1to 2
Steaks and Roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3 to 5
Cured Meats . . . . . . . . ..*.................... . . . . . . . . . . . . . 7to10
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..~.. 5to 7
Cold Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3to 5
'If meat is to be stored longer than the times given,
follow the directions for freezina.
NOTE:
Fresh fish and shellfish should be used the
same day as purchased.
Eggs...Store without washing in the original carton
to use the egg containers in the Utility Compartment
in the door of your refrigerator.
Milk...Wipe milk cartons. For best storage, place
milk on interior shelf.
Beverages...Wipe bottles and cans. Store on a
door shelf or inside the refrigerator.
Butter...Keep opened butter in covered dish or in
the Utility Compartment. When storing an extra
supply, wrap in freezer packaging and freeze.
Cheese...Store in the original wrapping until you
are ready to use it. Once opened, re-wrap tightly in
plastic wrap or aluminum foil.
Condiments...Store small jars and bottles (catsup,
mustard, jelly, olives) on the door shelves where they
are in easy reach.
Leftovers...Cover leftovers with plastic wrap or
aluminum foil to keep food from drying out and trans-
ferring food odours. Plastic containers with tight lids
are fine, too.
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