Whirlpool ED19HK - Manual (Page 13)

IMPORTANT; Do not expect your
freezer to quick-freeze any large
quantity of food. Put no more un­
frozen food into the freezer than will
freeze within 24 hours. (No more than
2 to 3 pounds of fresh meat or 3 to 4
pounds of vegetables per cubic foot
of freezer space.) Leave enough
space for air to circulate around
packages. Be careful fo leave
enough room at the front so the door
can close tightly.
FOOD STORAGE CHART
Storage times* will vary according to the
quality of the food, the type of packaging or
wrap used (moisture and vapor-proof), and
the storage temperature which should be
0°F (-17.8°C),
Food Storage time
FRUITS
Fruit juice concentrate . ... 12 months
Commercioliy frozen fruit .. 12 months
Citrus fruit and juices . . . . 4 to 6 months
Others ................................. 8 to 12 months
VEGETABLES
Commerciaiiy frozen .. . . . . 8 months
Home frozen ....................... 8 to 12 months
MEAT
Bacon ............................... 4 weeks or iess
Corned beef.........................
........2 weeks
Cured ham ............................ 1 to 2 months
(Saiting meat shortens freezer iife)
Frankfurters ........................ ....... 1 month
Ground beef, iamb, veai 2 to 3 months
Roasts;
Beef ................................. 6 to 12 months
Lamb and veai ................. 6 to 9 months
Pork.................................... 4 to 8 months
Sausage, fresh...................... 1 to 2 months
Steaks and chops:
Beef ................................. 8 to 12 months
Lamb, veai, pork............. 3 to 4 months
FiSH
Cod, fiounder, haddock
Soie.................................. . . . . 6 months
Blue fish, salmon ................. 2 to 3 months
Mackerel, perch.................. 2 to 3 months
Breaded fish (purchased) ... 3 months
Clams, oysters, cooked
fish, crab, scallops ... 3 to 4 months
Alaskan king crab .............. ... 10 months
Shrimp, uncooked ............. ... 12 months
POULTRY
Whole chicken or turkey ... 12 months
Duck..................................... ___ 6 months
Giblets................................. 2 to3 months
Cooked poultry w/gravy ... 6 months
Slices (no gravy) ................ ....... 1 month
Food storage time
MAIN DISHES
Stews; meat, poultry
and fish casserole ... . 2 to3 months
TV dinners...........................
DAIRY PRODUCTS
. 3 to 6 months
Butter .................................. . 6 to 9 months
Margarine ...........................
Cheese:
Camembert, brick.
. 2 to 9 months
Mozzarella, farmer’s . . . . 3 months
Creamed cottage .. DO NOT FREEZE
Cheddar, Edam, Gouda,
Swiss, etc.................... .. 6 to 8 weeks
Freezing can change texture of
cheese.
Ice cream, ice milk
sherbet ............................
EGGS
......... 4 weeks
Whole (mixed) .................... 9 to 12 months
Whites ................................. 9 to 12 months
Yolks.................................... 9 to 12 months
(Add sugar or salt fo yolks or whole mixed
eggs)
BAKED GOODS
Yeast breads and rolls .
Baked Brown 'N Serve ....... 3 months
rolls.................................. ....... 3 months
Unbaked breads................. ......... 1 month
Quick breads....................... . 2 to3 months
Cakes, unfrosted................ . 2 to4 months
Cakes, frosted .................... 8 to 12 months
Fruitcakes........................... . . . . 12 months
Cookie dough ..................... ....... 3 months
Baked cookies.................... 8 to 12 months
Baked pies..........................
1 to 2 months
Pie dough only................... . 4 to 6 months
•Based on U S D A and Michigan Cooperative Extension Service
suggested storage times
If electricity goes off
Call the power company Ask how long power
will be off
1. If service IS to be mferrupteb 24 nours or less,
keep both doors closed
This will nelp frozen
foods to stay frozen
2.
If service is to be interrupted longer rhan 24
hours
¡a) Remove all frozen fooa and store in a
frozen food locker Or,
(bj Place 2 lbs [0,9 kg) of dry ice In freezer for
every cu ft, of freezer space. This will keep
frozen foods for 2 to 4 days. Wear gloves to
protect your hands from dry ice burns,
(c) If neither food locker storage nor dry ice
IS available, use or can perishable food
at once
3.
A full freezer will stay cold longer than a partly
filled one, A freezer full of meat will stay cold
onger than a freezer full of baked goods. If
food contains 'ce cn/stals, it may be safely
refrozen, although the quality and flavor may
be affected. Use refrozen foods quickly If the
condition of tne food is poor or you have any
suspicmns, it IS wise to disoose of t
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