Hotpoint CSX24X, Use And Care Manual

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Food Storage
storage times
meat and poultry*
Eating quality drops
after time shown
Fresh Meats
Roasts (Beef & Lamb)
Roasts (Pork & Veal)
Steaks (Beef)
Chops (Lamb)
Chops (Pork)
Ground & Stew Meats
Variety Meats
Sausage (Pork)
Processed Meats
Bacon
Frankfurters.
Ham (Whole)
Ham
Ham (Slices)
Luncheon Meats
Sausage (Smoked)
Sausage (Dry & Semi-Dry)
Cooked Meats
Cooked Meats and
Meat Dishes
Gravy & Meat Broth
Fresh Poultry
Chicken & Turkey (Whole)
Chicken (Pieces)
Turkey (Pieces)
Duck & Goose (Whole)
Giblets
Cooked Poultry
Pieces (Covered with Brett
Pieces (Not Covered)
Cooked Poultry Dishes
Fried Chicken
35°
DAYS
5
5
to 5
to 5
1 2
1 to 2
1 to 2
1 to 2
7
7
7
3 5
3
5
14 21
3 to 4
1 to
1 to 2
1 to 2
i
2
1 to 2
1 to 2
1 to 2
3 to 4
3 to 4
3 to 4
IN
FREEZER
AT
MONTHS
to
4 to
6
12
6
A
4
1102
1
I
1 to 2
mended
? 3
2
6
6
3
410
4
FREEZER
Most fruits and vegetables
Lean fish
Fatty fish, rolls and breads,
soups, stew, casseroles
Cakes, pies, sandwiches,
leftovers (cooked),
Ice cream (original cart{]
1 max.
New techniques are constantly being developed
Consult the College or County Extension Service
or your local Utility
information on freezing and storing foods.
of Agriculture
Meats,
and poultry
from the store in and
age;
in your
store unfrozen and
poultry:
Always
●
Rewrap i n r
refrigerate
cheese,
wrap well with wax
or aluminum foil, or put in
a bag.
●
wrap to expel
●
Store pre-packaged in its
wrapping you wish.
To
vegetables, use the
been
designed to preserve
the
natural
freshness of produce.
●
vegetables with moist
towel maintain crispness.
As a
to freshness,
vegetables be
in original wrapping.
771(’
it
store ice
ice
with high cream content, will
norm; al require slightly lower
than more
brands with
content.
I I necessary to experiment to
freezer compartment
location” temperature control
to keep your cream
[tic temperature.
●
the freezer compartment
is the front.
on foods
home
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
or cooked, can be frozen
successfully only once.
Limit freezing of fresh (unfrozen)
meats or seafoods to 26 pounds at
a time.
For convenience...
●
Store
all like things together. This
not only saves time, but
because you can find foods faster.
. Place the oldest items up front so
they can be used up promptly.
●
Use shelves on the door for most
often used sauces and condiments.
●
Use the meat drawer for meats
you do not freeze.
To save money in
and food
●
Place most perishable items, such
as milk, cream or cottage cheese,
toward the rear of the top shelf;
will stay coldest in this part of
fresh compartment.
●
Cover moist foods with tight lids,
plastic film or foil.
●
Leaf vegetables and fruits
placed in storage drawers will last
longer when stored in closed plastic
containers or wrapped in plastic film.
not overload your fresh food
or freezer compartment with a lot
of warm food at once.
●
Open door the fewest times
possible to save electrical energy.
●
When going out of town for
days, leave perishables
possible in the refrigerator. Set the
to the position and
shut water to the refrigerator.