GE 19 Use And Care & Installation Manual

Also see for 20: Owner's manual Use and care guide Use and care Owner's manual and installation instructions Owner's manual and installation instructions

Contents

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

FOOD STOMGE SUGGESTIONSSuggested Storage Times for Meat and Poultry*Eating quali~ DAYS IN MONTHS INdrorrs afterEating qualiw DAYS INREFRIGERATOR FREEZER drotts afterMONTHS INREFRIGERATOR FREEZERtime shown AT 35° to 40° F. AT 0° F.(20 to 40 c.) (-18° C.)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 7Frankfuflers........................................., 7Ham (Whole),,,.,.,........,....,,.,,,..,.........., 7Ham (Half) .........3 to 5Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Luncheon Meats 3 to 5Sausage (Smoked) ....,,,,,,,..................., 7Sausage (Dry & Semi-Dry) ......,.,....14 to 21Cooked MeatsCooked Meats and Meat Dishes.....,.. 3 to 4Gravy & Meat Broth 1 to 26 to 124 to 86 to 126 to 93 to 43 to 43 to 41 to 217/21 to 21 to 21 to 2Freezingnot recom-mended.time shown AT 35o to 40° F. AT 0° F.(2” to 4° c.) (-18° C.)Fresh PoultryChicken & Turkey (Whole) ................1 to 2 12Chicken (Pieces) ...,,.,,,..................,,,, 1 to 2 9Turkey (Pieces) . . . . . 1 to 2 6Duck & Goose (Whole) .................,,,, 1 to 2 6Giblets 1 to 2 3Cooked PoultryPieces (Covered with Broth) ,.............1 to 2 6Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . 3 to 4 1Cooked Poultry Dishes 3 to 4 4 tO 6Fried Chicken . . . . . . . 3 to 4 4(Oth8rthan for meats& pottlt~) FREEZERMost fruits and vegetables ................................................8.l 2 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.2 to 32 to 3* U.S. Department of AgricultureMeats, fish and poultry purchased from the store vary in quality andage; consequently, safe storage time in your refrigerator will vary.Fresh Food Storage TipsTo store vegetables:l Use the vegetable drawers. They have been designed topreserve the natural moisture and freshness of produce.l Covering vegetables with a moist towel helpsmaintain crispness.l As a further aid to freshness, prepackaged vegetablescan be stored in their original wrapping.Unfrozen meats, fish, and poultry:l Always remove store wrappings.l Rewrap in foil, plastic wrap or wax paper andrefrigerate immediately.Cheese:l Wrap well with wax paper or aluminum foil, or putin a plastic bag.l Carefully wrap to expel air and help prevent mold.l Store prepackaged cheese in its own wrapping if you wish.Tips on Freezing FoodsThere are three essential requirements for efficienthome freezing.1. Initial quality. Freeze only top-quality foods,Freezing retains quality and flavor; it cannotimprove quality.2. 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 sortingto do.3. Proper packaging. Use food wraps designedespecially 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. Thisexpels air. Fold and crimp ends of the package to providea good, lasting seal. Don’t refreeze meat that has beencompletely thawed; meat, whether raw or cooked, canbe frozen successfully only once.Fine-quality ice cream, with high cream content, willnormally require slightly lower temperatures than more“airy” already-packaged brands with low cream content.l It will be necessary to experiment to determine thefreezer compartment location and temperaturecontrol setting to keep your ice cream at the rightserving temperature.l The rear of the freezer compartment is slightlycolder than the front.New techniques are constantly being developed.Consult the County Extension Service or your localUtility Company for the latest information onfreezing and storing foods.5