TErb!PERATuRE mNTRoLs
Your refrigerator has dual temperature
controls for the freezer and the fresh food
compartrnerrts (Fig. 6).
MoRt4Pt S[7TIN13S C ANO 5
CO1OER ffi ESI+ }000
C 4ND 61
CCILiJt Sr IRCSW Ft.-’> : :~; ;]
I SFl SOTII CONTROLS
COLDER fHEC:t R
2 ALLOW ?4 HOURS
WAKMLR FRESH 6000 C A+JD 4 t
TO STAOILICE
06F FUESMr Da FRZ’
[yliiti- 0~ii7kmJ
FREEZER
FRESH FOOD
J
Fig. 6
Initiallyset the Freezer control at “C”and
the Fresh Food control at “5!’
Forcolder FreshFood compartment,leave
the Freezer control at “C” and set the Fresh
Food control at “6” or “7:’
For coldest Fresh Food compartment, set
the Freezer control at “B” and the Fresh
Food controi at “8” or “9:’
Forcolder Freezer, set the Freezer control
at “D”’and the Fresh Food control at “7”
x “8:’
For warmer Fresh Food compartment,
cave the Freezer control at “C” and set the
Fresh Food control at “4:’“3V“27or “l:’
SUGGESTED STORAGE
TIMES– MEAT J~~#: [y::ity)
/3POULTRY
REFRIGERATORFREEZER
35° to40°F. OG F
PRODUCT
DAYS
MONTHS
FRESH MEATS
Roasts (Beef and Lamb). . . 3 to 5
8 to
12
Roasts (Pork and Veal). . . 3 to 5
4t08
Steaks (Beef). . . . . . . . . . . 3t05
8 to 12
Chops (Lamb and Pork). . . 3 to 5
3t04
Ground and
StewMeats. . . 1 to 2
2t03
Variety Meats . . . . . . . . . . lto2
3t04
Sausa~e (Pork) . . . . . . . . lto2
lto2
PROCESSED
MEATS
Bacon. . . . . . . . . . . . . . . . 7
1
~rankfurters . . . . . . . . . . . . 7
%
-lam (Whole) . . . . . . . . . . . 7
lto2
-lam (Half) . . . . . . . . . . . . . 3t05
lto2
+am (Slices) . . . . . . . . . . . 3
lto2
.uncheon Meats. . . . . . . . . 3 to 5
Freezing
ktusage (Smoked). . . . . . . 7
not recoin -
;ausage (Dry and Semi-Dry) 14 to 21
mended.
COOKED
?JIEATS
:ooked Meats and Meat
Dishes, . . . . . . . . . . . . . lto2
2t03
ravy and Meat Broth . . . . . 1 to 2
2t03
FRESHPOULTRY
trickepand Turkey. . . . . . 1 to 2 12
uck and Goose . . . . . . . . . lto2 6
inlets . . . . . . . . . . . . . . lto2 3
COOKED POULTRY
ieces (Covered with Broth) 1 to 2 6
Ieces (Not Covered). . . . . 1 to 2 1
]oked Poultry Dishes. . . 1
to2
iedChicken . . . . . . . . . . . lto2
:
U.S. Department of Agriculture–January 1973
After adjusting the temperature controls,
allow24hours for temperatures to stabilize.
Note: Turning the Fresh Food control to
“O” also turns off refrigeration in the Freez-
er compartment.
Guide To ProperTemperatures:
If a container of milk is too warm or too
cold to your taste after being on the top
shelf in the Fresh Food compartment for
a day, adjust the Cold Control Dials
accordingly.
If a gallon of ice cream remains firm to the
touch after being in the Freezer for a day,
the Cold Control Dials are at the proper
setting. If the ice cream’s firmness is not
to your liking, adjust the dials accordingly.
Check a day after resetting either dial to
make sure new setting is providing the tem-
perature you desire.
If you advance the Freezer compartment
Cold Control Dial to “E’ to freeze a quick
supply of ice cubes or a large amount of
food, be sure [o reset the dial to its pre-
vious setting within a day.
The kilowatt hours per month (Kwh/Mo.)
shown on the fact tag attached to the
inner door is a measure of the power con-
sumed when tested in accordance with
AHAM Standard HRF-2ECFT.
The approximate monthly cost of opera-
tion can be calculated by multiplying the
Kwh/Mo. by the cost per kilowatt hour
from your local power company. Cost of
operation varies under actual usage
conditions.
POWER-SAV!NGTIPS
e Don’t open doors more often than neces-
sary and close them as soon as possible,
particularly in hot, humid weather,
~ Store only foods requiring refrigeration
in your refrigerator.
QWipe all moisture from bottles and car-
toils before putting them into refrigera-
tor, and keep all foods covered to reduce
moisture build-up inside.
o Don’t waste ice cubes by letting many
melt while using a few.
QIf you turn control to coldest position for
quick chilling or freezing, don’t forget to
turn it back to normal setting.
~ Don’tovercrowd your refrigerator-over
4
crowding can require extra electrical ener-
gy to keep everything cool.
4
* Before leaving the house or retiring for
the night, check to be sure doors haven’t
been left ajar inadvertently.
o Don’t locate your refrigerator adjacent
to your range, a heating vent or where sun=
shine will strike it if any other kitchen ar-
rangement is possible.
TIPSON FREEZING FOODS
There are three essential requirements for
efficient home freezing. First, of course, is
initial quality. Only top-quality foods
should be frozen, Freezing retains quality
and flavor; it cannot improve quality. Sec-
ond is speed. The quicker fruits and veg-
etables are frozen after picking, the better
the frozen product will be. You’ll save time,
too, because less culling and sorting will be
necessary. The third requirement is proper
packaging. Use food wraps designed espe
1
cially for freezing; they’re readily available
in a wide selection at your favorite store
Limit freezing of fresh (unfrozen) meats
4
seafoods to 14 pounds at a time.
TO FREEZE MEAT, FISH, R3ULTIW
Wrap well in freezer-weight foil (or othe]
heavy-duty wrapping material), forming i]
carefully to the shape of the contents. Thi:
expels air. Fold and-crimp ends of the pack-
age to provide a good, lasting seal. Don’t
refreeze meat that has completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
SUGGESTED FREEZER
~TO~~G~
THMES
[otherthanW meatand
w3u!WY]
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,
Ieft-overs (cooked),
1 month
ice cream (original carton)
maximum~
New techniques are constantly being de~
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