Whirlpool 3ET22DK Use And Care Manual - Page 12

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Food Storage Guide

There is a correct way to package and store

refrigerated or frozen food. To keep food fresher,

longer, take the time to study these recom-

mended steps.

Storing fresh food

Food placed in the refrigerator should be

wrapped or stored in air and moisture proof

material. This prevents food odor and taste

transfer throughout the refrigerator.

For dated

products, check code date to ensure freshness.

Leafy vegetables

Remove store wrapping and trim or tear off

bruised and discolored areas. Wash in cold water

and drain. Place in plastic bag or plastic con-

tainer and store in crisper.

Vegetables with skins (carrots, peppers)

Store in crisper, plastic bags or plastic container.

Fruit

Wash, let dry and store in refrigerator in plastic

bags or crisper. Do not wash or hull berries until

they are ready to use. Sot-t and keep berries in

their store container in a crisper, or store in a

loosely closed paper bag on a refrigerator shelf.

Meat

Most meat can be stored in original wrapping as

long as it is air and moisture proof. Rewrap if

necessary. See the following chart for storage

times.

Storage chat-l for fresh and cured meat*

APPROXIMATE TIME

TYPE

(DAYS)

Chicken

. . . . . . . . . . . . . . . . . .._......................

1 to2

Ground beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2

Steaks and roasts . . . . . . . . . . . . . . . . . . . . . 3 to 5

Cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 to 10

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to 7

Cold cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5

Variety meats .,.....____......_.___.,........_. 1 to 2

'If meat is to be stored longer than the times

given, follow the directions for freezing.

NOTE:

Fresh fish and shellfish should be used

the same day as purchased.

Eggs

Store without washing in the original carton on

interior shelf.

Milk

Wipe milk cartons. For best storage, place milk

on interior shelf.

Butter or margarine

Keep opened butter in covered dish or closed

compartment.

When storing an extra supply,

wrap in freezer packaging and freeze.

Cheese

Store in the original wrapping until you are ready

to use it. Once opened, rewrap tightly in plastic

wrap or aluminum foil.

Leftovers

Cover leftovers with plastic wrap or aluminum

foil. Plastic containers with tight lids can also be

used.

Storing frozen food

The freezer section is designed for storage of

commercially

frozen food and for freezing food at

home. For further information about preparing

food for freezing, contact your local Cooperative

Extension Service or check a freezer guide or

cookbook.

Packaging

The secret of successful freezing is in the

packaging. The way you close and seal the

package must not allow air or moisture in or out.

Packaging done in any other way could cause

food odor and taste transfer throughout the

refrigerator and drying of frozen food.

Rigid polyethylene

(plastic) containers with

tight fitting lids, straight-sided

canning/freezing

jars, heavy-duty

aluminum foil, plastic-coated

paper and nonpermeable

plastic wraps (made

from a Saran film) are recommended.

package or container instructions for proper

freezing methods.

Do not use:

Bread wrappers

Non-polyethylene

plastic containers

. Containers without tight lids

Waxed paper

Waxed-coated

freezer wrap

Thin, semi-permeable

wrap

The use of these wrappings could cause food

odor, taste transfer and drying of frozen food.

Freezing

Do not expect your freezer to quick-freeze

any

large quantity of food. Put no more unfrozen food

into the freezer than will freeze within 24 hours.

(No more than 0.9 to 1.4 kg [2 to 3 pounds] of

food per cubic foot of freezer space.) Leave

enough space for air to circulate around pack-

ages. Be careful to leave enough room at the

front so the door can close tightly.

Storage times will vary according to the quality

of the food, the type of packaging or wrap used

(air and moisture proof), and the storage tem-

perature which should be -17.8"C (0°F). For

further information about food storage times,

contact your local Cooperative

Extension Service

or check a freezer guide or cookbook.