EG TFHA27R, Use And Care Manual

Page: 9 / 24

Suggested storage times for meat and poultry*
Eating DAYS
IN MONTHS IN
Eating quality DAYS IN MONTHS IN
drops after REFRIGERATOR FREEZER
drops after
(Other than
for meats& poultry)
FREEZER
REFRIGERATOR FREEZER
Most fruits and vegetables 8-12 months
Lean fish...............,.,..........,,,,........... 6-8 months
Fresh Meats
Roasts (Beef & Lamb) .......3 to 5
Roasts (Pork & Veal) . . . . . . . . . 3 to 5
Steaks (Beef) .,,.,,..........,..,,, 3 to 5
Chops (Lamb) 3 to 5
Chops
3 to 5
Ground & Stew Meats . . . . . . . . 1 to 2
Meats . . . . . . . . . . . . . . 1 to
2
Sausage (Pork) .................,1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . 7
Frankfurters
. . . . 7
Ham (Whole) . . . . . . . . . . . . . . . . . 7
Ham (Half) . . . . . . . . . . . . . 3 to 5
Ham (Slices) .,.,,,,,,..,......,..,.,.. 3
Luncheon Meats ................3 to 5
Sausage (Smoked) ..,,.,,,,,,.....7
Sausage (Dry & Semi-Dry)
21
6 to 12
4 to 8
12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
to 2
1 to 2
to 2
Freezing
not recom-
mended.
Cooked Meats
Cooked Meats and
Meat Dishes ..................,3 to 4 2 to 3
& Meat Broth to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2 12
Chicken (Pieces) ...............,1 to 2
Turkey (Pieces) ..................1 to 2
Duck & Goose (Whole), . . . . . 1 to 2
6
Giblets . . . . . . . . . . . . . . . . . 1 to 2 3
Cooked Poultry
Pieces (Covered with to 2 6
Pieces (Not Covered) .........3 to 4 1
Cooked Poultry 3 to 4 4 to 6
Fried Chicken . . . . . . . . . . . . 3 to 4 4
fish, rolls and breads,
soups, stew, casseroles . . . . . . . . 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original
. . . . . . . . 1 month max.
*U.S. of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage time
in your refrigerator will vary.
Unfrozen fish Cheese Ice Cream
and poultry
Wrap well with wax paper or
Fine-quality ice cream, with high
●
Always remove store wrappings.
foil, or put in a plastic bag.
cream content, will
●
Rewrap in or wax paper
●
Carefully wrap to expel air and
and refrigerate immediately.
help prevent mold.
●
Store prepackaged cheese in its
Vegetables
own wrapping if you wish.
●
Use the
they’ve been designed to preserve
the natural moisture and
freshness of produce.
●
Covering vegetables with a moist
towel helps maintain crispness.
●
As a aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Tips on freezing foods
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.
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.
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.