Suggested Storage Times
DAYS
MONTHS
IN
IN
Eating quality drops
REFRIGERATOR FREEZER
after time shown
AT
AT
35° to 40°F.
0°F.
Fresh Meats
Roasts (Beef & Lamb) . ,
3 to 5 6 to 12
Roasts (Pork & Veal)
3 to 5 4 to 8
Steaks (Beef) ,
3to5 6 to 12
Chops (Lamb) , ,
3 to 5
6to9
Chops (Pork) , ,
3to5 3 to 4
Ground S Stew Meats .
1 to 2
3 to 4
Variety Meats ,
1 to 2
3to4
Sausage (Pork)
1 to 2
1 to 2
Processed Meots
Bacon
.................................
7
1
Frankfurters
............................
7
'Л
Ham (Whole)
7
1 to 2
Ham (Holf) .
3 to 5
1 to 2
Ham (Slices) , ,
3
1 to 2
Luncheon Meats....................
3 to 5 Freezing
Sousoge (Smoked)
...............
7
not recom-
Sausage (Dry & Semi-Dry)
14 to 21
mended.
Cooked Meats
Cooked Meots and
Meat Dishes
...................
3 to 4 2to3
Grovy & Meat Broth
1 to 2
2to3
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)
3to4
1
Cooked Poultry Dishes
3 to 4 4 to 6
Fried Chicken
....................
3 to 4
4
(Other than for meats & poultry)
FREEZER
Most fruits ond vegetables
8-12 months
Lean fish
..................................
6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles
2-3 months
Cakes, pies, sondwiches,
leftovers (cooked).
Ice cream (original corton)
1 month mox.
Meats, fish and poultry purchased from the store
vary in quality and age; consequently, safe storage
times in your refrigerator will vary.
New techniques are constantly being developed.
Consult the College or County Extension Service or
your local Utility Company for the latest information
on freezing and storing foods.
1. Freeze only top-quality foods. Freezing retains
quality and flavor: it cannot improve quality.
2. Freeze fruits and vegetables quickly after
picking. The sooner you do, the better the frozen
product will be, with less culling and sorting to do.
3. 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 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:
Models 71280, 71281, 71288, 71289
.............
19 pounds
Models 71570, 71571, 71578, 71579
............
22 pounds
For convenience,..
® Store like things together. This saves both time and
electricity because you con find foods foster.
® Place the oldest items up front so they can be used
up promptly.
e Use door bins for most often used items.
To save money in energy and food costs...
® Place most perishable items, such as milk, cream
or cottage cheese, toward the rear of the top shelf.
They will stay coldest in this part of the fresh food
compartment.
® 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 nof overload your fresh food or freezer
compartment with a lot of warm food at once.
® Open the doors the fewest times possible to save
electrical energy.
® When going out of town for several days, leave
0S few perishables as possible in the refrigerator.
Move the icemaker feeler arm to the OFF (up)
position and shut off water to the refrigerator.
Tips on freezing foods
