GE Monogram 36 - Manual (Page 10)

FOOD SUGGESTIONS
Suggested storage times for meat and poultry*
Eating qualify DAYS IN MONTHS IN Eating quality DAYS IN MONTHS IN
drops after REFRIGERATOR FREEZER drops after REFRIGERATOR FREEZER
time shown AT 35° AT time shown AT 35” AT
Fresh Meats
Roasts (Beef & Lamb) to 5
Roasts (Pork & Veal) to 5
Steaks (Beef) to 5
Chops (Lamb) .....................,3 to 5
Chops (Pork) .......................3 to 5
Ground & Stew Meats .........1 to 2
Variety Meats
to 2
Sausage (Pork) to 2
Processed Meats
Bacon
Ham
Ham (Half)
to 5
Ham (Slices) ,..........................3
Luncheon Meats
to 5
Sausage (Smoked)
Sausage (Dry & Semi-Dry)
21
Cooked Meats
6 to 12 Cooked Meats and
4 to Meat to 4 2 to 3
6 to 12 & Meat Broth to 2 2 to 3
6 to 9
3 to 4 Fresh Poultry
3 to 4
Chicken & Turkey to 2 12
3 to 4
Chicken (Pieces) to 2
1 to 2
Turkey (Pieces) to 2
Duck & Goose (Whole) to 2 6
Giblets to 2 3
1
Cooked Poultry
1 to 2
(Covered with to 2 6
1 to 2
Pieces (Not Covered) ...........3 to 4 1
1 to 2
Cooked Poultry Dishes ........3 to 4 4 to 6
Freezing
Fried Chicken to 4 4
not recom-
mended.
FREEZER
Most fruits and months
Lean fish months
rolls and breads,
soups, stew, casseroles ...................2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original month max.
*U.S. Department 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:
●
As a further aid to freshness, prepackaged
Always remove store wrappings.
vegetables can be stored in their original wrapping,
●
Rewrap in foil, plastic wrap or wax paper and
To store cheese, wrap well with wax paper or
refrigerate immediately.
aluminum foil, or put in a plastic bag.
To store vegetables, use the vegetable ●
Carefully wrap to expel air and help prevent mold.
they’ve been designed to preserve the natural
●
Store prepackaged cheese in its own wrapping
moisture and freshness of produce. if you wish.
●
Covering vegetables
maintain crispness.
with a moist towel helps
New techniques are constantly being developed. Consult the
County 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, fish 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 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.
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