Sub-Zero Built-In Refrigeration - Manual (Page 33)

33
D E L I F O O D S , DA I RY P R O D U C T S A N D O T H E R F O O D S
D E L I F O O D S
thinly sliced lunch meats 32–35˚F (0–2˚C) 1–2 days NR Check ”use by” or ”sell by” dates.
egg, chicken, tuna and ham salads 32–35˚F (0–2˚C) 3–5 days NR These foods do not freeze well. If you need
macaroni salads 32–35˚F (0–2˚C) 3–5 days NR to freeze, do so immediately, not after they
pre-stuffed chops, chicken breasts 32–35˚F (0–2˚C) 1 day NR have been held in the refrigerator.
store-prepared convenience meals 32–35˚F (0–2˚C) 1–2 days NR
DA I RY F O O D S
butter 32–35˚F (0–2˚C) 3 months 1 year Check ”sell by” dates.
cottage or ricotta cheese 32–35˚F (0–2˚C) 1–2 weeks 4 weeks
cream cheese 32–35˚F (0–2˚C) 2 weeks Store cheese in original packaging until
natural cheese (cheddar, brick, etc.) 32–35˚F (0–2˚C) 3–6 months 6–8 months ready to use. After opening, rewrap tightly
process cheese 32–35˚F (0–2˚C) 3–4 weeks 6–8 months in plastic wrap or aluminum foil.
grated Parmesan or Romano 32–35˚F (0–2˚C) 1 year
yogurt 32–35˚F (0–2˚C) 1 month Thaw frozen cheese in the refrigerator to
whole, lowfat or skim milk 32–35˚F (0–2˚C) 1–2 weeks reduce crumbling.
E G G S
fresh, in shell 32˚F (0˚C) 3 weeks NR Keep fresh eggs refrigerated.
hard cooked 32–35˚F (0–2˚C) 1 week NR
liquid pasteurized or egg substitutes Do not eat hard cooked eggs that have
opened 32–35˚F (0–2˚C) 3 days NR been at room temperature for more than
unopened 32–35˚F (0–2˚C) 10 days 1 year 2 hours.
C O O K E D M E AT & P O U LT RY L E F TOV E R S
cooked meat and meat dishes 32–35˚F (0–2˚C) 3–4 days 2–3 months Refrigerate or freeze leftovers in covered
gravy and meat broth 32–35˚F (0–2˚C) 1–2 days 2–3 months shallow containers within 2 hours after
fried or plain chicken, pieces 32–35˚F (0–2˚C) 3–4 days 4 months cooking. Reheat leftovers to 165˚F (74˚C).
cooked poultry dishes 32–35˚F (0–2˚C) 3–4 days 4–6 months
pieces covered with broth, gravy 32–35˚F (0–2˚C) 1–2 days 6 months
chicken nuggets, patties 32–35˚F (0–2˚C) 1–2 days 1–3 months
S O U P S & S T E W S
vegetable 32–35˚F (0–2˚C) 3–4 days 2–3 months Reheat to at least 165˚F (74˚C) before
meat added 32–35˚F (0–2˚C) 3–4 days 2–3 months serving.
* Recommended freezer storage temperature is 0˚F (-18˚C). (NR) stands for not recommended for freezing.
Recommended Storage Life Storage Life
Temperature (refrigerator) (freezer)* Comments
F O O D S TO R A G E R E C O M M E N D A T I O N S