Food Storage Suggestions; Fresh Food Storage Tips - GE Side by Side 20 Use And Care & Installation Manual

Suggested storage times for meat and poultry*
Eating quality DAYS IN
drops after REFRIGERATOR
time shown AT 35" to 40° F.
(2" to 4°
Fresh Meats
(Beef & Lamb) 3 to 5 6 to 12
Roasts
Roasts (Pork & Veal) 3 to 5 ...........................4 to 8
Steaks (Beef) 3 to
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
(Pork) 3 to 5 ...........................3 to 4
Chops
Ground & Stew Meats 1 to 2 ...........................3 to 4
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 ...........................1 to 2
Processed Meats
Bacon
Ham (Whole),..,.,, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7...............................1 to 2
Ham (Half) 3 to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3...............................1 to 2
Luncheon Meats 3 to 5....,.....
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7..........,,.. Freezing not recommended.
Sausage (Dry & Semi-Dry) .............14 to 21 ........ Freezing not recommended.
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4 ...........................2 to 3
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 ...........................2 to 3

Fresh Food Storage Tips

Use the vegetable drawers — they have
been designed to preserve the natural
moisture and freshness of produce.
Covering vegetables with a moist towel
helps maintain crispness.
Tips on Freezing Foods
There are 3 essential requirements for efficient home freezing.
1. Initial quality. Freeze only top-quality foods. Freezing retains
quality and flavor; it cannot improve quality.
2. Speed. The quicker fruits and vegetables are frozen after picking,
the better the frozen product will be. You'll save time, too, with less
culling and sorting to do.
for freezing.
To freeze meat, fish and poultry, wrap well in freezer-weight foil (or
other heavy-duty wrapping material), forming it carefully to the shape
of the contents. This expels air. Fold and crimp ends of the package to
provide a good, lasting seal. Don't refreeze meat that has been
completely thawed; meat, whether raw or cooked, can be frozen
successfully only once.
FOOD STOMGE SUGGESTIONS
MONTHS IN
FREEZER
AT 0° F.
c.)
(-18" C.)
5 6 to 12
5
to
7...................................1
to 2
Freezing not recommended.
As a further aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Unfrozen meak, fish, and poultry:
Always remove store wrappings.
Rewrap in foil, plastic wrap or wax paper
and refrigerate immediately.
Eating quality DAYS IN
REFRIGERATOR
drops after
time shown AT 35" to 40° F.
(2" to 4"
Fresh Poultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2 ..............................12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2...............................9
Turkey (Pieces) 1 to
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2...............................6
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2....,.,,.......................3
Cooked Poultry
Pieces (Covered with Broth) ..............1 to 2................................6
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 4...............................1
Cooked Poultry Dishes 3 to 4 ...........................4 to 6
Fried Chicken 3 to
(Other than for meats& poult~)
Most fruits and vegetables ..........8-12 months
Lean fish .......................................6-8 months
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Cakes, pies, sandwiches, leftovers (cooked),
ice cream (original carton) ,.....1 month max.
Meats, fish and poultry purchased from the store vary in quality and age;
consequently, safe storage time in your refrigerator will VW.
*U.S. Department of Agriculture
Cheese:
Wrap well with wax paper or aluminum
foil, or put in a plastic bag.
Carefully wrap to expel air and help
prevent mold.
Store prepackaged cheese in its own
wrapping if you wish.
Fine-quality ice cream, with high cream content, will normally
require slightly lower temperatures than more "airy" already-packaged
brands with low cream content.
It will be necessary to experiment to determine the freezer
compartment location and temperature control setting to keep your
ice cream at the right serving temperature.
The rear of the freezer compartment is slightly colder than the front.
New techniques are constantly being developed. Consult the County
Extension Service or your local Utility Company for the latest
information on freezing and storing, foods.
MONTHS IN
FREEZER
AT O" F.
c.)
(-18" C.)
2
FREEZER
5