GE Side by Side 22’ & 24’ Use & Care Manual

Contents

Food Storage Suggestions~uggested storage timesfor meat and poultry*DAYS MONTHSIti INEating quality drops REFRIGERATOR FREEZERafter time shown AT AT35 to 40’F. O F.Fresh MeatsRoasts (Beef & Lamb) ....3 to 5Roasts (Pork & Veal) .3 to 5Steaks (Beef). .3 to 5Chops (Lamb) ““ .3 to 5Chops (Pork). ...3to 5Ground & Stew Meats ..1 to 2Var!ety Meats ..1 to 2Sausage (Pork) ..1 to 2Processed MeatsBacon. ,., .7Frankfurters. 7Ham (Whole). .:: :. ‘ .7Ham (Half) .. .....3 to 5Ham (Sllces) ..3Luncheon Meats ...3 to 56 to 124 to 86 to126 to 93 to 43 to 43 to 41 to 21/21 to 21 to 21 to 2FreezlnqSausage (Smoked) .7 not recorn-Sausage (Dry & Semi-Dry)14 to 21 mendedCooked MeatsCooked Meats andMeat Dishes. .3 to 4 2 to 3Gravy & Meat Broth 1 to 2 2 to 3esh PoultryChicken & Turkey (Whole) 1 to 2 12Chicken (Pieces) . . . 1 to 2 9Turkey (P!eces). ..1 to 2 6Duck & Goose (Whole) ..1 to 2 6Giblets ..1 to 2 3Cooked PoultryPieces (Covered with Broth)l 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) FREEZERMost fruits and vegetables . . . . . .8-12 monthsLean fish : :. .6-8 monthsFatty fish, rolls and breadssoups, stew, casseroles. 2-3 monthsCakes, pies sandwiches,leftovers (cooked),ice cream (orlglnal carton) 1 month maxNew techniques are constantly beingdeveloped. Consult the College or CountyExtension Serwce or your local UtilityCompany for the latest Information onfreezing and storing foods.*U.S. Department of AgricultureMeats, fish and poultry purchasedfrom the store vary in quality andage; consequently, safe storage time“ A your refrigerator will vary..O store unfrozen meats, fish andpoultry:. Always remo\re store wrappings.l Rewrap in foil. film or wax paperand refrigerate immediately.To store cheese, wrap well withwax paper or aluminum foil, or putin a plastic bag.c Carefully wrap to expel air andhelp prevent mold.c Store prepackaged cheese in itsown wrapping if you wish.To store vegetables, use thevegetable drawers-they’ve beendesigned to preserve the naturalmoisture and freshness of produce.. Covering vegetables with a moisttowel helps maintain crispness.l As a fu~~her aid to freshness.prepackaged vegetables can bestored in their original wrapping.Note: Sp.xidfk.sh food mnpa~%nemtdrab~vrs< (on mmkls so equipped)make it unnece.w.v> to wrap certain.fixxls that the>’ie been designedto prv.smv.To store ice cream—Fine qualityice cream. with high cream content,will normally require slightly lowertemperatures than more “airy”already-packaged brands with lowcream content.l lt will be necessary to experiment todetermine the freezer compartmentlocation and temperature controlsetting to keep your ice cream at theright serving temperature.l The rear of the freezer compartmentis slightly colder than the front.Tips on freezing foodsThere are three essential requirementsfor efficient home freezing.1. Initial quality. Freeze only top-quality foods. Freezing retains qualityand flavor: it cannot improve quality.2. Speed. The quicker fruits andvegetables are frozen after picking,the better the frozen product willbe. You’ll save time, too, with lessculling and sorting to do.3. Proper packaging. Use foodwraps designed especially forfreezing: they’re readily availableat most food stores.To freeze meat, fish and poultry,wrap well in freezer-weight foil (orother heavy-duty wrapping material)forming it carefully to the shape ofthe contents. This expels air. Foldand crimp ends of the package toprovide a good, lasting seal.Don’t refreeze meat that hascompletely thawed; meat, whetherraw or cooked, can be frozensuccessfully only once.Limit freezing of fresh (unfrozen)meats or seafoods to number ofpounds at a time as follows:22’ Model ...................................2 124’ Model 7’2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .For convenience . . .. Store 1 ike things together. Thissaves both time and electricitybecause you can find foods faster.. P1 ace the oldest items up front sothey can be used up promptly.s Use shelves on the door for mostoften used sauces and condiments.l Use the meat drawer, on modelsso equipped, for temporary storageof meats you do not freeze.To save money in energyand food costsl Cover moist foods with tight 1 ids,plastic film or foil.c Leaf vegetables and fruits placedin drawers will last longer whenstored in closed plastic containersor wrapped in plastic film.s Do not overload your fresh foodor freezer compartment with a lotof warm food at once.. Open the door the fewest timespossible to save electrical energy.. When going out of townfor several days, leave as fewperishables as possible in therefrigerator. If your refrigerator hasan icernaker, move the icemakerfeeler arm to the STOP (up) positionand shut off water to the refrigerator.