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Eatingqualitydrops
REFRIGERATOR FREk;ER
after time shown
35”
IT40”E
FreshMeats
DAYS
Roasts(BeefandLamb). 3 to 5
Roasts(Pork and Veal). 3 to 5
Steaks (Beef) . . . . . . . . . . . 3t05
Chops (Lamb). . . . . . . . . . 3t05
Chops (pork) . . . . . . . . . . . 3t05
Ground and Stew Meats. 1 to 2
Variety Meats. . . . . . . . . . . lto2
Sausage(Pork) . . . . . . . . . . lto2
ProcessedMeats
Bacon . . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(WhoIe) . . . . . . . . ...7
Ham (Half) . . . . . . . . . . . . . 3t05
Ham (Slices) . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3t05
Sausage (Smoked). . . 7
Sausage
(Dry and Semi-Dry). 14 to 21
CookedMeats
Cooked Meats and
Meat Dishes . . . . . . . . . 3t04
Gravy and Meat Broth. 1 to 2
FreshPoultry
Chicken and Turkey
(Whole). . . . . . . ..lto2
Chicken (Pieces) ~ 1 to .2
Turkey (Pieces). . . 1 to 2
Duck and Goose (Whole). 1 to 2
Giblets . . . . . . . . . ..lto2.
CookedPoultry
Pieces
(Covered with Broth). . 1 to 2
Pieces(Not
Covered). 3to4
Cooked Poultry Dishes. 3 to 4
Fried Chicken . . . . 3 to 4
00F.
MONTHS
6 to 12
4t08
6 to 12
6t09
3t04
3t04
3t04
1t02
1
x
1 {02
lto2
lto2
Freezing
not
recom-
mended.
2t03
2t03
12
9
6
6
3
6
1
4t06
4
(Olherthanforrmeak&poultry) mEEzm
Most fruits and vegetables. . . . . ...8-12 months
Lean fish..... . . . . . . . . . . . . . ..6-8 mo’’Lhs
Fatty fish, rolls and breads,
soups, stew, casseroles. 2-3 months
C~kes, pies, sandwiches,
left-overs (cooked),
Ice cream (original carton). . . . ...1 month max.
New techniques are constantly
being developed. Consult the
College or County Extension
Service or your local Utility
Company for the latest information
on freezing and storing foods.
‘iJ.S.
Departmentof Agriculture
-m stow unfrozen meats, WI and
pawUry-Meats, fish and poultry
purchased from the store vary in
quality and age; consequently,
safe storage time in your refrig-
erator will vary.
@Always remove store wrappings.
@Rewrap in foil, film or wax paper
and refrigerate immediately.
Tostore cheese,wrapwell with wax
paper or aluminum 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–Vegetable
drawers have been specially de-
signed to preserve natural moisture
and freshness of produce.
@Crispness can be maintained by
covering vegetables with a moist
towel.
@As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
TOstore ice cxeam– Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
~ Hwill be necessaryto experiment
to determine the location in the
freezer compartment and the tem-
perature control setting to keep
your favorite ice cream at the right
serving temperature.
* Also, the rear of the freezer
compartment is slightly colder than
the front.
Tips on WX%?ing foods
There are three essential require-
ments for efficient home freezing.
1. MM 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, because
less culling and sorting will be
necessary.
3. Proper ~ackaging. Use food
wraps designed especially for
freezing; they’re readily available
in a wide selection at your favorite
store.
(3
G
“b ft+eeaemeat, fish and gxwitry,
wrap well in freezer-weight foil (or
other heavy-dutywrapping material)
forming it carefully to the shape of
the contents. This expels air. Fold
and crimp ends of the packageto
provide a.good, lasting seal.
Don’t refreeze meat that hascom-
pletely thawed; meat, whether raw
or cooked, can be frozen success-
fully only once.
Limit freezing of fresh (unfrozen)
meatsor seafoodsto number of
pounds at a time asfollows:
CTX18. . . . . . . . . . . . . .
.17 pounds
CTX20. . . . . . . . . . . . . .
.19 pounds
organize!jK$w foodstorage
forconvenience.
~ Store all like things together. This
not only savestime, but electricity—
because you can find foods faster.
o Place the oldest items up front so
they can be used up promptly.
@Usethe handyshelves onthe door
for mostfrequently usedsaucesand
condiments.
@Usethe meatdrawer,ifyour model
hasone, for meatsyou do not freeze.
To save mon~)f in erlergy
and kmd Cw?&%
s 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 ccm-
tainers or wrapped in plastic film.
~ Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
QOpen the door the fewest times
possible to save electrical energy.
~When you aregoing out of town for
several days, leave as few perish- ~-~
()
.;.~“-
ables as possible in the refrigerator.
*--,-
*4<.!%
If your refrigerator hasan icernaker,
set the icemaker to the “OFF”
1
,4=.;”
1. “--
f,,. .
position and shut off water to the
~-.:-
refrigerator.
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