Hotpoint 14, Инструкция по использованию и уходу

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FOOD SUGGESTIONS
Suggested Storage for Meat and
Eating quality
DAYS
MONTHS IN
Eating quality DAYS IN
drops
MONTHS IN
REFRIGERATOR drops REFRIGERATOR
time shown AT 35° to 40° F. AT O“ F. time to 40° F.
c.) (-18” c.)
AT O“ F.
(2”
c.)
(-18° C.)
Fresh Meats Fresh
Roasts (Beef &
. . . . . . . . . . . . . . . . . . . . . . 3 to 5 6to 12
Chicken &Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2
12
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5 4 to 8
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 9
Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5 6 to 12
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 6
Chops (bib) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5 6to 9
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2 6
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5 3 to 4
Gibber......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 3
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . 1 to 2 3 to 4
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 3 to 4
Cooked
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 1 to 2
Pieces (Covered
Broth) ..............1 to 2 6
Processed Meats
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . 3to 4 1
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . 3 to 4 4 to 6
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 1 Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 4 4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 1 to 2
for meats
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3to 5 1 to 2
Most fruits and
months
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1 to 2
Lean months
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
to 5 Freezing
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 not
Cakes, pies, sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) .............14 to 21 mended.
ice cream (original ............................................1 month
Cooked Meats
U.S.
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4 3
& Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2 2 to 3
Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
Fresh Food Storage Tips
To store vegetables:
●
Use the vegetable drawers. have designed to
preserve the moisture freshness of produce.
●
Covering vegetables with a moist towel helps
maintain crispness.
●
As a further aid to freshness, prepackaged vegetables
can be stored in their original wrapping.
Unfrozen meats, and
●
Always remove store wrappings.
●
Rewrap in foil, plastic wrap or wax paper and
refrigerate immediately.
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.
Tips on Freezing Foods
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.
8
2. Speed. quicker fruits and vegetables frozen
after picking, the better the frozen product will be.
You’ll save time, too, with less culling and sorting
to do.
3. packaging. Use food wraps designed
especially for freezing.
To fish and wrap well in
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents.
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.
Fine-quality ice cream, with high cream content, will
require lower temperatures than more
brands with low 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.
●
rear of the freezer compartment is slightly
colder than the front.
New
techniques are constantly being developed.
Consult the Service or your local
Utility Company for the latest on
freezing and storing foods.