Food Storage Suggestions; Fresh Food Storage Tips - GE TCX22 Use And Care Manual

FOOD STORAGE SUGGESTIONS

Eating quality DAYS IN
REFRIGERATOR
droos after
shown
AT 35° to 400F.
(2" to 4° c.)
Fresh Meats
Roasts (Beef & Lamb) 3 to
Roasts (Pork & Veal) 3 to
Steaks (Beef) 3 to
Chops (Lam b)... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Pork) 3 to
Ground & Stew Meats 1 to
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Sausage (Pork) 1 to
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,.,..,.,,.,,,, 7
Ham (Whole) . . . . . . . . . . . . . . . . . . 7
Ham (Half) 3 to
Ham (Slices)...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Luncheon Meats 3 to
Sausage (Smoked) . . . . . . . . . . . . . . . 7
Sausage (Dry & Semi-Dry) ,........,...14 to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
Gravy & Meat Broth . . . . . . . . . . 1 to 2

Fresh Food Storage Tips

To store unfrozen meats, fish and
poultry:
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 three 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.
3. Proper packaging. Use food wraps designed
especially 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.
MONTHS IN
FREEZER
AT OOF.
(-18° C.)
5 6 to 12
4 to 8
5
5 6 to 12
6 to 9
5 3 to 4
3 to 4
2
3 to 4
2 1 to 2
1 to 2
1 to 2
5
1 to 2
Freezing
5
not recom-
mended,
{
2 to 3
2 to 3
. As a further aid to freshness,
stored in their original wrapping.
Unfrozen meats, fish, and poultry
. Always remove store
. Rewrap in foil, plastic wrap or
wax paper and refrigerate
immediately.
Eating quality
drops after
time shown
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
Chicken (Pieces)
Turkey (Pieces)
Duck & Goose (Whole),.... ... ...........1 to 2
Giblets . . . . . . . . . .... ..1 to 2
Cooked Poultry
Pieces (Covered with Broth). ...........1 to 2
Cooked Poultry Dishes ..... .....3 to 4
Fried Chicken
(Other than for meats & poultry)
Most fruits and vegetables
Lean fish,, . . . . . . .
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Cakes. pies, sandwiches, leftovers (cooked),
Meats. fish and poultry purchased from the store vary in quality and
age:
vegetables can be
Wrappings.
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.
colder than the front.
Effervescent drinks should not be stored in the
freezer compartment.
techniques arc (otlstmltl> being de~elopcd. Consult the
MONTHS IN
REFRIGERATOR FREEZER
AT 35° to 40"F. AT OOF.
(2" to 4° c.) (-18° C.)
12
1 to 2 9
1 to 2 6
6
3
6
1
4 to 6
4
FREEZER
.,............................8-12 months
...........................................6-8 months
refrigerator will vary.
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.
storing foods.
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