GE 10? Single Door Manual Defrost Owner's Manual page 7

Fresh Food Storage Tips
Vegetables:
• Use the vegetable drawer—it has been
designed to preserve the natural moisture
and freshness of produce.
• Covering vegetables with a moist towel
helps maintain crispness.
• As a further aid to freshness, prepackaged
vegetables can be stored in their original
wrapping.
Unfrozen meats, fish and poultry:
• Always remove store wrappings.
• Rewrap in foil, plastic wrap or wax paper
and refrigerate immediately.
Suggested Storage Times for Meat and Poultry*
Eating quality
drops after
time shown
Fresh Meats
Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Sausage (Dry & Semi-Dry) . . . . . . . . . . . . . . . . . . . . . . . . .14 to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . . . . . . . . . . . . . .3 to 4
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Fresh Poultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Cooked Poultry
Pieces (Covered with Broth) . . . . . . . . . . . . . . . . . . . . . . . .1 to 2
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 4
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 4
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 4
Meats, fish and poultry purchased from the store vary in quality and age;
consequently, safe storage time in your refrigerator will vary.
New techniques are constantly being developed. Consult the College or County
Extension Service of your local Utility Company for the latest information on
freezing and storing foods.
*U.S. Department of Agriculture
www.GEAppliances.com
Cheese:
• Wrap well with wax paper or aluminum
foil, or put in a plastic bag.
• Carefully wrap to expel air and help
prevent mold.
• Store prepackaged cheese in its own
wrapping if you wish.
DAYS IN
REFRIGERATOR
AT 35° to 40°F
(2° to 4°C)
7