Whirlpool EB19MK - Manual (Page 10)

Food storage guide
STORING FRESH FOOD
There is a ' ght way to package and store refrig­
erated or frozen foods. To keep foods fresher, longer,
take the time ’o study these recommended steps
Leafy Vegetables, Remove store wrapping, Tnm
or tear off bruised and discolored areas. Wash in
cool water, cram and store in crisper. Cold, moist air
helps keep eafy vegetables fresh and crisp, Tne
cnspers have sealing gaskets to help keep humid air
n They also t ave a control *o help adjust the amount
of humidity ir the cnspers
Vegetables with Skins (carrots, peppers) Store
ri crisper, plastic bags or plastic container.
Fruits ,,,Wash, let dry and store in refrigerator in
clastic bags or cr sper Do not wash or hull berries
until *hev are mady to use Sort and keep bernes in
•heir store cc'U’aioer ¡n a crisper, or store in a ¡oosely
closea pace- bag on a refrigerator shelf.
Cured or Smoked Meat and Coid Cuts. Ham,
bacon, sausage, cold cuts, etc,, keep best In origi­
nal wrappings. Once opened, tightly re-wrap in
plastic wrap or aluminum foil
Canned Ham. Store in refrigerator unless the la­
bel 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 the times given.
follow the directions for freezing.
NOTE: Fresh fish and shellfish should be used the
same day as purchased
Meat' , 'vleat IS perishable and expensive, ,you
won't want t') waste an ounce of it through careless
handling. The following list and chart give you pack­
aging hints v:nd time limits. Store meat m the meat
pan
Fresh, Prepackaged Meat Store fresn meat n
the sfore wrapping. Vacuum packaged meat can
be frozen fc as long as one mon’h, у the seal is not
oroker If V ;u want to keep it frozen onger, vou
snoulc wrap t vyifn special freezer wrapping material
Fresh Meat, Not Prepackaged. Remove the
market 'wrapping paper and re-wrap loosely in
'waxea paper or aluminum foil for storing it unfrozen
Cooked Meat. Wrap or cover cooked meat with
■waxed paper, plastic wrap or aluminum foil. Store
mmediatel.
Eggs , , , Store without washing in the original car­
ton or use the Utility Bin that came with your
refrigerator.
Milk,,, Wipe milk cartons. For best storage, place
miV on interior shelf
Beverages,,, Wipe bottles and cans. Store on a
door shelf or inside the refrigerator.
Butter,,, Keep opened butter in covered dish or in
the Butter Compartment. When storing an extra sup­
ply, wrap in freezer packaging and freeze.
Cheese , . Store in the original wrapping until
you are ready to use it. Once opened, re-wrap
tightly in piastic wrap or aluminum foil
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 *o keep food from drying out and
transferring food odors. Plastic containers with tight
ids are tine, too.
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