Stl=estedStimge times
formeatandpoultry*
IN ml
.. . ...
Ea~irrgqualiIydrops
REFRlj:RATOR FR~;ER
after!ime shown
350 to
40W.
OOF.
FreshMeats
DAYS MONTHS
Roasts (Beef& Lamb). . . . . 3 to 5
Roasts(Pork& Veal). . . . . . 3 to 5
Steaks(Beef) . . . . . . . . . . . 3t05
Chops(Lamb) . ... . . . . . . . 3t05
Chops(Pork) . . . . . . . . . . . 3t05
Ground & Stew Meats. . . . 1 to 2
Variety Meats. . . . . . . . . . . 1102
Sausage(Pork) . . . . . . . . . . lto2
ProcessedMeats
Bacon. . . . . . . . . . . . . ...7
Frankfurters . . . . . . . . . . . . 7
Ham(Whole) . . . . . . . . . . . 7
Ham(Half) .. . . . . . . . . . . . 3t05
Ham(Slices) . . . . . . . . . . . . 3
Luncheon Meats. . . . . . . . . 3t05
Sausage(Smoked). . . . . . . . 7
Sausage(Dry& Semi-Dry). .. 14 to 21
CookedMeats
CookedMeatsand
MeatDishes. . . . . . . . . . 3t04
Gravy& Meat Broth .. . . . . . lto2
FreshPouhy
Chicken&Turkey (Whole). . 1 to 2
Chicken(Pieces). . . . . . . . . 1to 2
Turkey(Pieces) . . . . . . . . . . lto2
Duck & Goose (Whole). 1 to 2
Giblets .. . . . . . . . . . . . . ..lto2
CookedPoultry
Pieces(Covered with Broth) 1 to 2
Pieces(hJotCovered). 3 to 4
Cooked Poultry Dishes. . . . . 3 to 4
Fried Chicken . . . . . . . . . . . 3t04
6 to 12
4t08
6
tO 12
6t09
3t04
3t04
3t04
lto2
1
%
lto2
lto2
lto2
Freezing
not recom-
mended.
2t03”
2t03
12
9
:
3
6
1
4t06
4
(~h~rth~~fO~rn~atS &POU]t~Y) FREEZER
Most fruits and vegetables. . . . . . ...8-12 months
Lean fish .. . . . . . . . . . . . . . . . . . ..6-8 months
Ffitty fish, rolls and breads,
soups, stew, casseroles. . . . ...2-3 months
Cakes,pies, sandwiches,
Ieff-overs (cooked),
Ice cream (original carton) . . . ...1 month max.
Newtechniquesareconstantlybeingdeveloped.
ConsulttheCollegeorCountyExtension
ServiceoryourlocalUtility Companyfor the
latestinformationon freezingandstoringfoods.
*U.S.
DepartmentofAgriculture
Meats, fish and poukry purchased
fromthe store vary in quality and
age; conscquently, safe storage
time in your refrigerator will vary.
.‘lbstoreunfrozenmeats,fishand
poultry:
@Alwaysremovestorewrappings.
~Rewrapin foil, filmor waxpaper
andrefrigerateimmediately.
Tostorecheese,wrap wellwith
waxpaper or aluminumfoil, or put
in a plasticbag.
~Carefidlywrap toexpelair and
helppreventmold.
~Storepre-packagedcheeseinits
ownwrappingif youwish.
Tostorevegetables,use the
vegetabledrawers—they’vebeen
designedto preservethe natural
moistureand freshness ofproduce.
~Coveringvegetableswith a moist
towelhelps maintaincrispness.
~As a further aid tofreshness,
pre-packagedvegetablescan be
storedintheir originalwrapping.
Tostoreice cream–Fine-quality
icecream, with highcream
content, will normally require
‘ slightlylowertemperatures than
more “airy” already-packaged
brands with low cream content.
~It
will be necessary toexperimentto
determine the freezer compartment
locationand temperature control
settingto keep your ice cream at
the right serving temperature.
@The rearof thefreezercompartment
is slightlycolder than the front.
Tipson!hx?zimgfbds
Therearethreeessentialrequirements
for efficient home freezing.
L Initial qwality. Freeze only
top-quality foods. Freezing retains
qualityand flavor;it camot improve
quality.
2. Speed. The quicker fruits and
vegetablesare frozen after picking,
the better the frozen product will
be. You’llsavetime, too, with less
culling and sorting to do.
3. Proper packaging. Use food
wraps designed especially for
freezing; they’re readily available
at most food stores.
6
Tofreezemeat, fish andpoultry,
*
wrap wellin freezer-weightfoil(or
other heavy-dutywrappingmaterial)
formingitcarefullyto theshapeof
thecontents.This expelsair. Fold
andcrimp endsofth~packageto
provideagood,lastingseal.
Don’trefrieze meatthathas
completelythawed;meat, whether
rawor cooked, canbefrozen
successfi.dlyonlyonce.
Limit freezingof fresh (unfrozen)
meatsor seafoodsto number of
poundsatatimeasfollows:
CTX18 . . . . . . . . . . . .
..17 pounds
CTX20 . . . . . . . . . . . .
..19 pounds
@Storelikethingstogether.This
savesboth time and electricity
because youcan findfoodsfaster.
@Place the oldestitems up front so
theycan be useduppromptly.
@Use shelveson the door formost
oftenused saucesand condiments.
@Use themeat drawer, if your
model has one, for meats youdo
not freeze.
To save money in eller~j’
and food costs
@Place most perishable items
towardthe rear ofthe top shelf, as
theywill stay coldestin this part
of the fresh food compartment.
~Covermoist foodswith tightlids,
plastic film or foil.
~Leaf vegetablesand fi-uitsplacedin
storagedrawerswilllastlongerwhen
stored in closed plastic containers
or wrapped in plasticfilm.
@Do not overloadyour fresh food
or freezer compartment with a lot
of warm food at once.
@Open the door the fewesttimes
possible to saveelectrical energy.
@When goingout of town for
severald~ys,~eaveas fewperishables,e~
r-
aspossible in therefrigerator. Ifyou.&!?
refrigerator has an icemaker, set it
to the OH? position and shutoff
G
....>>
;’_.J
water to the -refrigerator.
. .._
-,’.-.
-~>