GE 22 Models Use And Care & Installation Manual

Also see for SIDE-BY-SIDE REFRIRATOR 22: Owners and installation manual Owner's manual Use and care & installation guide Use and care & installation guide Owner's manual

Contents

GE 22 Models Use And Care & Installation Manual Manual pdf 8 page image

FOOD STORAGE SUGGESTIONSSuggested storage times for meat and poultry*Eating quality DAYS IN MONTHS IN Eating quality DAYS IN MONTHS INdrops after REFRIGERATOR FREEZER drops after REFRIGERATOR FREEZERtime shown AT 35° to 40°F. AT O“F. time shown(2° to 4°c,)AT 35° to 40°F. AT O“F.(-18°C,) (2° to 4“C.) (-lll”c.)Fresh MeatsRoasts (Beef & Lamb). 3 to 5.......... ,,..............6 to 12Roasts (Pork & Veal). 3 to 5 . . . . . . . . . . . . . . . . . . ...4 to 8Steaks (Beef) .3 to 5. ..6 to 12Chops (Lamb). .3 to 5 . . . . .....6 to 9chops (Pork) 3 to 5.. ., .3 to 4Ground & Stew Meats ..””,::....::::.. 1 to 2... . . . . . . . . . . .,...,,,,. .3 to 4Variety Meats 1 to 2 . . . ...3 to 4Sausage (Pork). . . . . 1 to 2 . . . . . . . . . . . . ...... ....1 to 2Processed MeatsBacon 7 . . . . . . . . . .. ....1Fresh 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 w[th Broth) . . 1 to 2.... . . . . . . . . . . . . . . . . . . ... .6Pieces (Not Covered) ,. ..,,,,...,, 3 to 4 . . . . . . . . . ..1Cooked Poultry Dishes ...... .... ......3 to 4.. .. ..... .. .... ......4 to 6Fried Chicken ..,, 3 to 4.. . ...... ....4(Other than for meats & poultry) FREEZERHam (Half) ‘ 3 to 5.. ..... ...... ........1 to 2 Most fruits and vegetables.. .... .8-12 monthsHam (Sllces). ,.. 3,,.. . . . .... . ........1 to 2 Lean fish. . ...... .....6-8 monthsLuncheon Meats. 3 to 5....... .Freezmg not recommended. Fatty fish, rolls and breads, soups, stew, casseroles ... .....2-3 monthsSausage (Smoked). 7.. .. Freezing not recommended. Cakes, pies. sandwiches, leftovers (cooked),Sausage (Dry & Semi-Dry) 14 to 21 .Freezlng not recommended. Ice cream (orlglnal carton) ,. ., .. ...1 month maxCooked MeatsCooked Meats and Meat Dishes.. .. ..3 to 4. .... ....... . ........2 to 3Meats. fish and poultry purchased from the store vary in yualit> and age:consequently, safe storage time in ~our refrigerator will vary.Gravy & Meat Broth .... ...1 to 2 . . . . . ....2 to 3 *U.S. Department of AgricultureFresh Food Storage TipsTo store vegetables: l As z further aid to freshness, Cheese:l Llse the vegetable drawers—they have prepackaged vegetable$ can be l Wrap well w ith wax paper or aluminulmbeen designed to preserve the natural stored in their original wrapping. foil. or put in a plastic bag.moisture and freshnefs of produce. Unfrozen meats, fish, and poultry: l Carefully wrap to expel air and helpl Co\ crl ng vegetables with a moist towel l Alwzys remove store wrappings. prevent mold.help\ maintain cri\pne\\. l Rewrap in foi 1. plastic wrap or wax paper l Store prepackaged cheese i n its ownand refrigerate immediately. wrapping if yOLI wi~h.Tips on Freezing FoodsThere are 3 es\ential requirements for efficient home freezing.1. Initial quality. Freeze only top-quality food\. Freezing retain\quality and fla\or: it cannot improve quality.2. Speed. The quicker fruits and \egetables are fro~en after picking,the better the frozen product will be. You’ 11 wi~e time, too, with le$$culling and \orting 10 do.3. Proper packaging. [J\e focxl wrap\ de$igned especiallyt’LN- freezing.To freeze meat, fish and poultry, wrap well in freezel--weight toil (orother heavy-duty wrapping material ). forming it carefully to the ~hapeof the contentj. Thi\ expel\ air. Fold and crimp ends of the package topro\ide a good, lasting wal. Don’t refreeze meat that has beencompletely thaw ed; meat. whether raw or cooked, can be frozensucce\sfull}I only once.Fine-quality ice cream, with high cream content, will normallyrequire \lightly lower temperature~ than more “’airy” already -packtigedbrandf with low cream content,l It w i I I be necessary m experiment to determine the freezercompartment location and temperature control \etting to keep yourice cream at the right ser\ i ng temperature.l The rear of [he f’reezer compartment i \ SI ightl y colder than the front.~[~>~, t~(}l}liql~~,~ (iI-~ (ofl\f(illt[} heifl d(>i’(’lop~d. Cotl.~ilit tllc’ coi{~lt>”Ex[cnsiofi .knic’e ot- ivitr loc(il Utilit> ComplitlJ for the lfite.~[itlfi)rm~itio?l OH fr(~e:in,g (id .~tori)l,q fimis.8