GE CA10 Use And Care Manual

Also see for CA10: Use and care Use and care guide Use and care

suggested storageTimes(Months)FRESH MEATS 00 ~Roasts (Beef, Lamb, Venison). . ...6-12Roasts (Pork &Veal) . . . . . . . . . . ...4-8Steaks (Beef ) . . . . . . . . . . . . . . . . . ..6-l2Chops (Lamb) ...,,....,,,6.9,..6-9Chops (Pork) . . . . . . . . . . . . . . . . ...3-4Ground &Stew Meats .,,.........3-4Variety Meats (Beef),. . . . . . . . . ...3-4Variety Meats (Pork). . , , , . . . . . ...2-3Sausage (Pork) . . . . . . . . . . . . . . . .. l-2Opossum, Rabbit, Squirrel. . . . . ...6-8P~C)CESSEDMEATSBacon . . . . . . . . . . . . . . . . . . . . . . . ..lFrankfurters . . . . . . . . . . . . . . . . . . . .1/2Ham (whole, half or slices) . . . , . ...1-2COOKEDMEATSCooked Meats & Meat Dishes. . ...2-3Gravy &Meat Broth . . . . . . . . . . ...2-3FRESH POULTRYChicken & Turkey (whole). . . . . . ...12Chicken (pieces) . . . . . . . . . . . . . . ..9Turkey (pieces) . ., . . . . . . . . . . . ...6Duck &Goose (whole) . . . . . . . . ...6(Months)COOKED POULTBY 00 ~Pieces (covered with broth), ., . ...6Pieces (notcovered), . . . . . . . . . . ..lCooked Poultry Dishes. ,., ., . . ...4-6Fried Chicken, , ., . .,, . .,, ..,...4FISHShellfish ... ... ,,, ,,, ,,, ,,, Upto4Upto4Lean Fish . . . . . . . . . . . . . . . . . . . ...6-8Fatty Fish, . . . . . . . . . . . . . . . . . . . ..2-3Shrimp (raw, unpeeled), ., . . . . ...12Shrimp (cooked). . ., . . . . . . . . . . . ,3PRODUCEMost Fruits&Vegetables . . . . . . ...8-12Asparagus. ., . . . . . . . . . . . . . . ..,.6-8Mushrooms . . . . . . . . . . . . . . . . ,,. .Upto6Onions . . . . . . . . . . . . . . . . . . . . . . . .3-6Citrus Fruits, . .,, .,, . . . . . . . . . . ..3-4Potatoes (french-fried) . . . . . . . . ...2-3BAKERY GOODSBreads, Quick(baked) . . . . . . . . ...2Breads, Yeast(baked). . . . . . . . . ...4-8Breads, Yeast(unbaked). . . . . . . ...1/2Cakes . . . . . . . . . . . . . . . . . . . . . . . . .UptolGiblets . . . . . . . . . . . . . . . . . . . . . . ..3 Cookies . . . . . . . . . . . . . . . . . . . . . ..4Game Birds ., .,, . . . . . . . . . . . . . ..8-12 Pastry (unbaked) . . . . . . . . . . . . . . . . 2Pies (baked) . . . . . . . . . . . . . . . . . . . .UptolPies (unbaked) . . . . . . . . . . . . . . . . . .2(Months)eDAIRY PRODUCTS 00 ~Butter, . . . . . . . . . . . . . . . . . . . . . . ..5-6Cottage Cheese,,.,,....,,.,,, ,,1Soft Cheese..,,,,,,,,...,,,,., .4HardorSetni-hard Cheese. ,. , .,,6-12Eggs, , .,,.,,.,..,..,,,,.,,,, .,12lce Cream, Sherbet, ... ..,.,,.,, .UptoMilk, . . . . . . . . . . . . . . . . . . . . . . . . . ,1OTHER FOODSCandies. .,...,.,,......,,,.. ,,12Left-overs(cooked). . . . . . . . . . .. UptotoPizza. . . . . . . . . . . . . . . . . . . . . . . . ..1Prepared Dishes. , .,, ..,.,.,. . ..2-3Sandwiches. . .,, ,, . . . . . . . . . . ,,,UptolSoups, Stews, Casseroles . . . . . ...2-3Newtechniques are constantly being de-veloped. Consultthe County ExtensionService oryourlocal UtilityCompanyforthe latest information on freezing andstoring foods.Freezing Meat, Fish,~OU[try& GamePreparation andpackagingPackage meat, poultry, fish and gameinmoisture/vapor-proof material suchas aluminum foil, cellophane, freezerfoilorplastic bags, Excludeasmuch airas possible. Label and freeze atonce.NOTE: Packages of fresh meats andpoultryascommonly purchasedinretail stores are not suitably wrappedfor freezing. Rewrap inmoisture/vapor-proof material,MeatRemove asmuch bone and fataspossible from meat before packaging.Donotsaltmeat, When individualpiecesofmeatare packagedtogether,place doublethickness offreezerwrapbetween them for easier separationduring thawing.Clean thoroughly before packaging.Pad .sflarp [Jr protruding bones withfolc~edfreezer paper or aluminum foil,Wrap giblets separately.WildGameThe same methods suggested forpoultry and meat may be used forpreparing and freezing wild game.FishClean fish thoroughly before packag-ing. Cut-up pieces of “lean” fish suchas haddock and cod should be rinsed inbrine made with 2/3 cup of pure tablesalt per gallon of water to reduce leak-age during thawing. Keep in solutionnot over 1 minute. Brine is unnecessaryfor whole fish or fatty fish such assalmon or mackerel.Oysters,Clams,Shrimps,scallopsWash shells in running water (soakclams) and shuck, working quickly.Discard shells. Donotwash clams oroysters, Scallops may be rinsed infresh water. Pack in freezer cartonand freeze immediately. Shrimps arebest if frozen uncooked, Remove anddiscard heads and black vein. Washand package in freezer containers.Crabsand LobstersChill fish and remove back shell.Steam or boil in water for 15 to 20minutes. Cool thoroughly, then pickedible meat from shells and packagein proper containers. Seal and freezeimmediately.ThawingFrozen meat, fish or poultry should beleft in the original package and thawedin the refrigerator or cooked frozen.Allow approximately 5 hours perpound to thaw meat in the refrigerator.When cooking frozen meat, increasethe cooking time by approximately1/3 to 1/2 if cooking con.ventionally–much less if cooking with microwaves.[f necessary to thaw meat quickly, thawat room temperature—allowing only2 hours per pound.Don’t refreeze meat that has completelythawed; meat, whether raw or cooked-=<--can be frozen successfully only onc <~’$~~..-