Amana 12631105 - Manual (Page 12)

Freezing guidelines
, cont.
The chart below is provided by the USDA and should be used as a guideline only. When in doubt about food safety, it is always bet-
ter to throw questionable food out.
Food or Food Type
Still contains ice crystals and
feels as cold as if refrigerated
Thawed.
Held above 40° F for over 2 hours
MEAT, POULTRY and SEAFOOD
Beef, veal, lamb, pork and ground meats Refreeze Discard
Poultry and ground poultry Refreeze Discard
Variety meats
(liver, kidney, heart, chitterlings) Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze, however, there will be
some texture and flavor loss.
Discard
DAIRY
Milk Refreeze, may lose some texture. Discard
Eggs (out of shell) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze, may lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream,
eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard
FRUITS and VEGETABLES
Juices—fruit Refreeze Refreeze, discard if mold, yeasty smell
or sliminess develops
Juices—vegetables Refreeze Discard after held above
40° F (4° C) for 6 hours
Home, commercially packaged or
blanched Refreeze, will change in
texture and flavor.
Discard after held above
40° F (4° C) for 6 hours or if mold,
yeasty smell or sliminess develops
BREADS and PASTRIES
Breads, rolls, muffins,
cakes (without custard fillings) Refreeze Refreeze
Cakes, pies, pastries with custard or
cheese filling Refreeze Discard
Pie crusts, commercial and homemade
bread dough Refreeze, some quality loss
may occur.
Refreeze, quality loss is considerable.
OTHER
Casseroles—pasta or rice based Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items–
waffles, pancakes, bagels Refreeze Refreeze
Frozen meal, entrée, specialty items
(pizza, sausage and biscuit,
meat pie, and convenience foods) Refreeze Discard
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