GE 19 Use And Care & Installation Manual

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Contents

GE 19 Use And Care & Installation Manual Manual pdf 5 page image

Suggested storage times for meat and poultry*Eating quality DAYS IN MONTHS IN Eating qualitydrops afterDAYS IN MONTHS INREFRIGERATOR FREEZER drops after REFRIGERATOR FREEZERtime shown AT35°t0400F. AT OOF. time shown AT 35° to 400F. AT OOF.Fresh MeatsRoasts (Beef & Lamb) .......3 to 5Roasts (Pork & Veal) .........3 to 5Steaks (Beef ).... . . . . . . . . . . . . . . . . . . 3 to 5Chops (Lamb) 3 to 5Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . 3 to 5Ground & Stew Meats . . . . . . . . 1 to 2Variety Meats 1 to 2Sausage (Pork) ..................1 to 2Processed MeatsBacon 7Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Ham (Whole) 7Ham (Half) 3 to 5Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . 3‘Luncheon Meats ................3 to 5Sausage (Smoked) ................7Sausage (Dry & Semi-Dry) 14 to 216 to 124 to 86 to126 to 93 to 43 to 43 to 41 to 211121 to 21 to 21 to 2Freezingnot recom-Cooked MeatsCooked Meats andMeat Dishes ...................3 to 4Gravy & Meat Broth ...........1 to 2Fresh PoultryChicken & Turkey (Whole) 1 to 2Chicken (Pieces) ................1 to 2Turkey (Pieces) ..................1 to 2Duck & Goose (Whole) ......1 to 2Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2Cooked PoultryPieces (Covered with Broth)l to 2Pieces (Not Covered) .........3 to 4Cooked Poultry Dishes . . . . . . . 3 to 4Fried Chicken . . . . . . . . 3 to 42 to 32 to 3129663614 to 64(Other than for meats& poultry) FREEZERMost fruits and vegetables 8-12 monthsLean fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 monthsFatty fish, rolls and breads,soups, stew, casseroles 2-3 monthsCakes, pies, sandwiches,leftovers (cooked),ice cream (original carton) . . . . . . . . . . . 1 month max.*U.S. Depaflment of AgricultureMeats, fish and poultry purchasedfrom the store vary in quality andage; consequently, safe storage timein your refrigerator will vary.Unfrozen meats, fishand poultryl Always remove store wrappings.l Rewrap in foil, film or wax paperand refrigerate immediately.Vegetablesl Use the vegetable drawers-they’ve been designed to preservethe natural moisture andfreshness of produce.l Covering vegetables with a moisttowel helps maintain crispness.l As a further aid to freshness,prepackaged vegetables can bestored in their original wrapping.CheeseWrap well with wax paper oraluminum foil, or put in a plastic bag.l Carefully wrap to expel air andhelp prevent mold.l Store prepackaged cheese in itsown wrapping if you wish.New techniques are constantlybeing developed. Consult the CountyExtension Service or your local UtilityCompany for the latest information onfreezing and storing foods.Ice CreamFine-quality ice cream, with highcream content, will normallyrequire slightly lower temperaturesthan more “airy” already-packagedbrands with low cream content.l It will be necessary to experimentto determine the freezercompartment location andtemperature control setting to keepyour ice cream at the right servingtemperature.l The rear of the freezercompartment is slightly colder thanthe front.Tips on Freezing FoodThere are three essential requirements for efficienthome freezing.1. Initial quality. Freeze only top-quality foods.Freezing retains quality and flavor; it cannot improvequality.-L Speed. The quicker fruits and vegetables are frozenafter 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 designedespecially for freezing.To freeze meat, fish and poultry, wrap well infreezer-weight foil (or other heavy-duty wrappingmaterial), forming it carefully to the shape of thecontents. This expels air. Fold and crimp ends of thepackage to provide a good, lasting seal.Don’t refreeze meat that has been completely thawed;meat, whether raw or cooked, can be frozensuccessfully only once.