GE Monogram ZIS36N - Manual (Page 10)

FOOD SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality DAYS IN MONTHS IN Eating quality
drops after
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 &
to 5
Steaks (Beef) to 5
Chops (Lamb) to 5
Chops (Pork) 5
Ground & Stew Meats to 2
Variety Meats to 2
Sausage (Pork) to 2
Processed Meats
Bacon
Ham (Whole)
Ham (Half) to 5
Ham (Slices)
Luncheon Meats
to 5
Sausage
Sausage (Dry & Semi-Dry) .14 to 21
6 12
4 8
6 to 12
6 9
3 to 4
3 to 4
3 to 4
1 to 2
1 to 2
1 to 2
1 to 2
Freezing
not recoin.
mended.
Cooked Meats
Cooked Meats and
Meat to 4
& Meat Broth to 2
Fresh Poultry
Chicken & Turkey (Whole) ...1 to 2
Chicken
to 2
Turkey (Pieces) to 2
Duck & Goose (Whole) to 2
Giblets .................................1 to 2
Cooked Poultry
Pieces (Covered with to
Pieces (Not to 4
Cooked Poultry Dishes ........3 to 4
Fried Chicken
to 4
2 to 3
2 to 3
12
9
6
6
3
6
1
4 6
4
(Other than for meats& poultry) FREEZER
Most fruits and months
Lean fish months
Fatty fish, rolls and breads,
soups, stew, casseroles 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
Vegetables
●
As a further aid to freshness, Cheese:
●
Use the vegetable drawers— they
prepackaged vegetables can be
Wrap well with aluminum foil,
have been designed to preserve the
stored in their original wrapping.
wax paper, or put in a plastic bag.
natural moisture and freshness of Unfrozen meats, and poultry:
●
Carefully wrap to expel air and
produce.
●
Always remove store wrappings. help prevent mold.
●
Covering vegetables with a moist
●
Rewrap in plastic wrap or wax
towel helps maintain crispness.
●
Store prepackaged cheese in its
paper and refrigerate immediately. own wrapping if you wish.
Tips on Freezing Foods
There are three essential requirements for efficient
home freezing.
1. Initial 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, with less cutting and sorting
to do.
3. Proper packaging. Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in
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
normally 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.
New techniques being developed. Consult the
County Extension Service or your local Utility
the latest information on freezing and storing foods.
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