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Food Storage Suggestions
Suggested storage times*
DAYS MONTHS
IN IN
Eatingquality drops REFRIGERATORFREEZER
aftertimeshown AT AT
35° to40_E O°E
Fresh Meats
Roasts(Beef&Lamb) 3to5 6to12
Roasts(Pork&Veal) 3 to5 4to8
Steaks(Beef) 3 to5 6to 12
Chops(Lamb) 3to5 6to9
Chops(Pork) +. 3to5 3to4
Ground&StewMeats 1to2 3to4
VarietyMeats t to2 3to4
Sausage(Pork) I to2 t to 2
Processed Meats
Bacon 7 1
Frankfurters 7 th
Ham(Whofe) 7 t to 2
Ham(Halo 3to 5 t to 2
Ham(Slices) 3 I to 2
LuncheonMeats 310 5 Freezing
Sausage(Smoked) 7 nalrecom-
Sausage(Dry&Semi-D_) t4to21 mended
CookedMeats
CookedMeatsand
MeatDishes 3 to4 2 to3
Gravy&MeatBrolh 1to2 2to3
Fresh Poultry
Chicken&Turkey(Whole) 1to 2 t2
Chicken(Pieces) 1to2 9
Turkey(Pieces). I to2 6
Ouck& Goose(Wholei I to2 6
Giblets I to2 3
CookedPoultry
Pieces(CoveredwithBroth) t to 2 6
Pieces(NotCovered) 3to4 t
CookedPoultryDishes 3to4 4 to6
FriedChicken 3to 4 4
(Otherthanformeals& poultry) FREEZER
Mostfruitsandvegetables 8-12months
Leanfish 6-8 months
Fattyfish,rn_Isandbreads,
soups,stew,casseroles 2-3months
Cakes,pies,sandwiches,
leftovers(cooked),
Icecream(originalcarton)........... 1monthmax.
Newtechniquesareconstantlybeingdeveloped
ConsulttheCoItegeorCountyExtensionService
oryourlocalUtilityCompanyforthetatest
informationonfreezingandstoringfoods
*US DepartmentofAgriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage
time in your refrigerator will vary.
To store unfrozen meats, fish and
poultry:
• Always remove store wrappings_
o Rewrap in foil, film or wax paper
and refrigerate immediately.
To store 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 pre-packaged cheese in its
own wrapping if you wish..
To store vegetables, use the
vegetable drawers--they've been
designed to preserve the natural
moisture and freshness of produce.
o Covering vegetables with a moist
towel helps maintain crispness..
o As a further aid to freshness,
pre-packaged vegetables can be
stored in their original wrapping.
Note: SpeciaI j@eshfood compartment
drawers (on models so equipped)
make it unnecessary to wrap cerlain
foods which they've been designed
to preserve Pzese drawers are
described on pages 10 and H_
To store ice cream--Fine-quality
ice cream, with high cream
content, will normally require
slightly lower temperatures than
more "airy" already-packaged
brands with low cream contenL
Qtt wil! 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.
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; they're readily available
at most food stores°
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 refieeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once°
Limit freezing of fresh (unfrozen)
meats or seafoods to number of
pounds at a time as follows:
TFX22R, TFXH22R,
TFX22V ............. 21 pounds
TFX24R, TFXW24R,
TFX24V ............. 26 pounds
For convenience...
= Store like things together This
saves both time and electricity
because you can find foods faster_
o Place the oldest items up front so
they can be used up promptly.
o Use shelves on the door for most
often used sauces and condiments_
o Use the meat drawer for meats
you do not fleeze_
To save money in energy
and food costs
o Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf', as
they wilt stay coldest in this part
of the fresh food compartmem
o Cover moist foods with tight lids,
plastic film or' foil.
_, Leaf vegetables and fruits placed in
drawers will last longer when stored
in closed plastic containers or
wrapped in plastic film
o Do not overload your flesh food
or fleezer compartment with a lot
of warm food at one time_
o Open the door the fewest times
possible to save electrical energy
o When going out of town for
several days, leave as few perishables
as possible in the refrigerator_ Set
the icemaker to the "OFF" position
and shut off water to the refrigerator _
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