Whirlpool EB19AKXL - Manual (Page 7)

Canned Ham. Store in refrigerator unless the la­
bei says it's okay to store on the shelf. Do not freeze
Fresh Poultry .Loosely wrap in waxed paper or
plastic wrap. The plastic wrap on poultry, as pur­
chased, may be used for storage
STORAGE CHART FOR FRESH AND CURED MEAT
Type Approximate Time
(days)
Variety Meats ............................................ 1 to 2
Chicken ..................................................... 1 to 2
Ground Beef............................................. 1 to 2
Steaks and Roasts .................................... 3 to 5
Cured Meats . ............................................ 7 to 10
Bacon ........................................................ 5 to 7
Cold Cuts .................................................. 3 to 5
■ If meat is to be stored longer than ine limes given
follow the directions for freezing
NOTE: Fresh fish and shellfish should be used Ihe
same day as purchased. .
Eggs Store without washing in the original car­
ton or use the Utility Bin that came with your
refrigerator.
Milk Wipe milk cartohs For best storage, place
milk Oh interior shelf
Beverages Wipe boftles ohd cohs Store ch a
door shelf or ihside the refrigerator.
Butter Keep opehea butter m coverea aish or m
the Butter Compar+merit When storing a's extra sup­
ply, wrap in freezer packaging and freeze
Cheese Store m the original wrapping until
you are ready to use it Once opened, re-wrap
tightly in plastic wrap or aluminum foi
Condiments , , .Store small jars and bottles (cat­
sup, mustard, jelly, olives) on the door shelves where
they are in easy reach
Leftovers Cover leftovers with plastic wrap or
aluminum foil to keep food from drying out and
transferring food odors Plastic containers with tight
lids are fine, too
STORING FROZEN FOOD
Packaging -The secret of successful freezing is
in the packaging. The wrap you use must be air,
moisture and vapor proof. The way you close and
seal the package must not allow air, moisture or
vapors in or out.
Rigid polyethylene (plastic) containers with tight-
fitting lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plastic-coated paper and
non-permeable plastic wraps (such as saran) are
recommended. Note: Heat-sealed boiling bags are
easy to use and can be used by themselves or as
carton liners.
IMPORTANT: Do not expect your freezer to quick-
treeze any large quantity of food. Leave enough
space for air to circulate around packages. Be
careful to leave enough room at the front so the
door can close tightly.
STORAGE CHART FOR FROZEN FOOD
Storage times given in this chart are only a
guide For best use of freezer space, keep fro-
zen foods for short times Use, then replace as
needed
Bread ................................ ............... 2 months
Cooked Dishes.................. ........... 2-3 months
Fish and Seafoods
Fresh ............................ ............... 6 months
Commercially Frozen ......... 1-3 months
Fruits ................................ ............... 6 months
Ice Cream.......................... ................. 1 month
Concentrated Juice .. ........... 4-6 months
Meats
Bacon............................ . Less than 1 month
Pork roasts, chops ., ......... 3-4 months
Sausage ....................... ............. 1-2 months
Beef, veal, lamb roasts . . . . .. 6 months
Ground meat................. ............. 1-2 months
Poultry .......................... ........... 3-4 months
Vegetables ....................... ............... 6 months
mercially frozen foods and for freezing foods at
home
Ice Cream Store mi the freezer. Once the pack­
age IS opened, place a piece of aluminum foil or
waxed paper smoothly agamsf the ice cream sur­
face This will prevent ice crystals from forming
Packaged Frozen Food Store on freezer door
shelf or in the freezer If you plan to store it for a long
time, re-wrap it with aluminum foil or plastic wrap
Frozen Meats' . The following hints will help
keep the quality in your frozen meats-
1. Freeze meat while fresh and in top condition
2. Use only the recommended wrapping
materials
3. Prepare the meat for freezing before wrap­
ping it Trim oft excess fat and remove bones
when practical. Meat should not be salted
because salt shortens freezer life
4. Wrap tightly, pressing out as much air as
possible.
5. Label and date it
6
.
R e f r e e z i n g d e f r o s t e d m e a t i s n o t
recommended.
Frozen Soups, Juices . . .Store on freezer door
shelf or in the freezer.
'Courtesy of National Live Stock and Meat Board
■ Courtesy of U S D A