GE Appliances 19, Use And Care Manual

Page: 8 / 28

Food Storage Suggestions
Suggested storage times
for meat and poultry
DAYS MONTHS
IN IN
REFRIGERATOR FREEZER
Eating qualify drops
AT AT
time shown
35”
Fresh Meats
Roasts (Beef & Lamb) .......3 to 5 6 12
Roasts (Pork & 3 to 5
4 to 8
Steaks (Beef) 3 to 5 6 to 12
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . 3 to 5
6 to 9
Chops (Pork) 3 to 5 3 to 4
Ground & Stew Meats . . . . . . . . 1 to 2 3 to 4
Variety Meats 1 to 2 3 to 4
Sausage (Pork) 1 to 2 1 to 2
Processed Meats
. . . . . . . . . . . . . . . . . . . . . . . . . . . 7 1
Frankfurters 7 1/2
Ham (Whole) 7
1 to 2
Ham (Half) 3 to 5 1 to 2
Ham (Slices) 3
1 to 2
Luncheon Meats 3 to 5 Freezing
Sausage (Smoked) 7
not
Sausage (Dry & Semi-Dry) 14to 21 mended.
Cooked Meats
Cooked Meats and
Meat Dishes 3 to 4
2 to 3
Gravy & Meat Broth 1 to 2 2 to 3
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
12
Chicken (Pieces) 1 to 2 9
Turkey (Pieces) . . . . . 1 to 2
6
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 4 4
(Other than for
&
poultry) FREEZER
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 vary.
To store unfrozen meats, fish and
poultry:
●
Always remove store wrappings.
●
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.
●
Covering vegetables with a moist
towel helps maintain crispness.
●
As a further aid to freshness, pre-
packaged vegetables can be stored
in their original wrapping.
Note:
drawers make it unnecessary to wrap
which they’ve been
designed to preserve.
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 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.
●
Effervescent drinks should not be
stored in the freezer compartment.
Tips on freezing foods
There are three essential
requirements for efficient home
freezing.
1. Initial quality. Freeze only
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 refreeze 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:
Model 18 ...................15 lbs (7 kg)
Model 19 ...................16 lbs (7 kg)
Models 20,21,22......19 lbs (9 kg)
Models 24,25 ..........22 lbs (10 kg)
For convenience...
●
Store like things together. This
saves both time and electricity
because you can find foods faster.
●
Place the oldest items up fronts
—
they can be used up promptly.
●
Use shelves on the door for most
often used sauces and condiments.
To save money in energy
and food costs
●
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.
●
Do not overload your fresh food
or freezer compartment with a lot
of warm food at once.
●
Open the door the fewest times
possible to save electrical energy.
●
When going out of town for
several days, leave as few perishables
as possible in the refrigerator. Move
the icemaker feeler arm to the OFF
(up) position and shut off water
to the refrigerator.
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