GE 49-6514 - Manual (Page 6)

So^ested siomge times
for meat and poultry^
IN IN
Eating quality drops REFRIGERATOR FREEMR
after time shown 350 4 oop o«F
^ , DAYS ■ MONTHS
Fresh Meats
Roasts (Beef & Lamb)......... 3 to 5 6 to 12
Roasts (Pork & veai)........... 3 to 5 4 to 8
Steaks (Beef), ................. 3 to 5 6 to 12
Chops (Lamb)................... 3 to 5 6 to 9
Chops (Pork).................... 3 t o 5 3 i o 4
Ground & Stew Meats.......... 1 to 2 3 to 4
Variety Meats................... l t o 2 3 to 4
Sausage (Pork).................. 1 to 2 1 to 2
Processed Meats
Bacon............................ 7 1
Frankfurters...................... 7
Ham (Whole).................... 7
1 to 2
Ham (Half)....................... 3 to 5 1 to 2
Ham (Siices)..................... 3 1 to 2
Luncheon Meats................ 3 to 5 Freezing
Sausage (Smoked).............. 7 notrecom
Sausage(DrySSemi-Dry)... 14 to 21 mended.
CcGfied Meats
Cooked Meats and
Meat Dishes................... 3 t o 4 2 to 3
Gravy a Meat Broth............. 1 to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole)... 1 to 2 12
Chicken (Pieces)........... l t o 2 9
Turkey (Pieces).................. 1 to 2 5
Duck & Goose ( W h o l e ) . . . . 1 to 2 6
Giblets............................ 1 to 2 3
Cooked Poultry
Pieces (Covered with Broth) 1 to 2 6
Pieces (Not Covered)........... 3 to 4 1
Cooked Poultry Dishes.......... 3 to 4 4 to 6
Fried Chicken.................... 3 to 4 4
(Other than for meats & poultry) freezer
Most fruits and vegetables.................. 8-12 months
Lean fish........................................6-8 months
Fatty fish, roils and breads,
soups, stew, casseroles................... 2-3 months
Cakes, pies, sandwiches,
left-overs (cooked).
Ice cream (original carton).............. 1 month max.
New techniques are constantiy being developed.
Consult the College or County Extension
Service or your local Utility Company for the
iatest information on freezing and storing foods.
*US.
Department of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To store unfrozen meats^ fisli and
poultry:
^ Always remove store wrappings.
® Rewrap in foil, film or wax paper
and refrigerate im^mediately.
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 pre-packaged cheese in its
own wrapping if you wish.
To store yegeiflbles. use the
vegetable 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,
pre-packaged vegetables can be
stored in their original wrapping.
Note: Special fresh food
compartment drawers (on models
so equipped) make it unnecessary
to wrap certain foods which they’ve
been designed to preserve. Tnese
drawers are described on page 7.
To store 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 win 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 comoartment
is slightly colder than the front.
Ups OP freezing foods
There are thj* *ee essential requirements
for efficient home freezing.
1. Iniiiai quality. Freeze only top-
quality foods. Freezing retains quaUty
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.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most food stores.
To freeze meat, ilsh and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping materia!)
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
completely thawed; meat, whether
raw or cooked, can be frozen
successfiilly only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to 21. pounds at
a time.
Forconveniepce...
® Store like things iogether. This
saves both time and electricity
because you can find foods faster.
® Place the oldest item.s up front so
they can be used up promptly.
® Use shelves on the door for most
often used sauces and condiments.
® Use the Adjusta-Temp drawer, on
models so equipped, for temporary^
storage of meats you do not freeze.
To save mopey
I p
epergy
and food costs
® Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf, as
they will stay coldest in this part
of the fresh food compartment.
® Cover moist foods with tight lids,
plastic film or foil.
® Leaf vegetables and fruits placed in
storage drawers will last longer when
stored in closed plastic containers
or wrapped in plastic film,
® Do not overload your fresh food
or freezer cornparimeni 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
several days, leave as few perishables
as possible in the refrigerator. If your
refrigerator has an icemaker, set ih^
icemaker to the OFF position and
shut off water to the refrigerator.