GE Monogram ZS48N - Manual (Page 10)

FOOD SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality DAYS IN MONTHS IN Eating
drops after
DAYS IN MONTHS IN
REFRIGERATOR FREEZER drops after REFRIGERATOR FREEZER
time shown AT 35° to AT time shown AT to AT
Fresh Meats
Roasts (Beef & Lamb) ,........3 to 5
Roasts (Pork & Veal) ...........3 to 5
Steaks (Beef) .......................3 to 5
Chops (Lamb) ......................3 to 5
Chops (Pork) .......................3 to 5
Ground & Stew Meats
to 2
Variety Meats to 2
Sausage (Pork) to 2
Processed Meats
Bacon ......................................7
Ham (Whole) ...........................7
Ham (Half) ...........................3 to 5
Ham (Slices) ...........................3
Luncheon Meats ..................3 to 5
Sausage (Smoked) ..................7
Sausage (Dry & Semi-Dry) .14 to 21
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1 to 2
1 to 2
1 to 2
Freezing
not recom-
mended.
Cooked Meats
Cooked Meats and
Meat to 4 2 to 3
& Meat Broth .............1 to 2 2 to 3
Fresh Poultry
Chicken & Turkey to 2 12
Chicken (Pieces) to 2 9
Turkey (Pieces) ....................1 to 2 6
Duck & Goose (Whole) to 2 6
Giblets. to 2 3
Cooked Poultry
Pieces (Covered with 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
FREEZER
Most fruits and months
Lean fish months
Fatty fish, rolls and breads,
soups, stew, casseroles ...................2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original carton)
month max.
*U.S. of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage time
in your refrigerator will vary.
Fresh Food Storage Tips
To store unfrozen meats, fish and poultry:
●
Always remove store wrappings.
●
Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
To store vegetables, use the vegetable
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, prepackaged
vegetables can be stored in their original wrapping.
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 prepackaged cheese in its own wrapping
if you wish.
New techniques are constantly being developed. Consult the
Extension Service or your local Utility Company for
the latest information on freezing and storing foods.
Tips on Freezing Food
There are three essential
requirements for efficient
home freezing.
1. Initial quality. Freeze only
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, with less culling and
sorting to do.
3. Proper packaging. Use food
wraps designed especially for
freezing.
To freeze meat, and poultry,
wrap well in freezer-weight foil (or
other heavy-duty wrapping
material), 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 been
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
Fine-quality ice cream, with high
cream content, will
require
slightly lower temperatures than
more “airy” already-packaged
brands with low cream content.
●
It will 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
compartment is slightly colder
than the front.
Effervescent drinks should not be
stored in freezer compartment.