GE 14, Use And Installation Manual

FOOD STORAGE SUGGESTIONS

Suggested Storage Times for Meat and Poultry*

Fresh Meats

Roasts (Beef & Lamb) ...................... 3 to 5

6 to 12

Roasts (Pork & Veal) ........................ 3 to 5

4 to 8

Steaks (Beef) .................................... 3 to 5

6 to 12

Chops (Lamb)................................... 3 to 5

6 to 9

Chops (Pork) .................................... 3 to 5

3 to 4

Ground & Stew Meats ...................... 1 to 2

3 to 4

Variety Meats .................................... 1 to 2

3 to 4

Sausage (Pork) ................................. 1 to 2

1 to 2

Processed Meats

Bacon ................................................... 7

1

Frankfurters.......................................... 7

1/2

Ham (Whole)........................................ 7

1 to 2

Ham (Half) ........................................ 3 to 5

1 to 2

Ham (Slices)......................................... 3

1 to 2

Luncheon Meats ............................... 3 to 5

Freezing

Sausage (Smoked) ............................... 7

not recom-

Sausage (Dry & Semi-Dry) .............14 to 21

mended.

Cooked Meats

Cooked Meats and Meat Dishes........ 3 to 4

2 to 3

Gravy & Meat Broth .......................... 1 to 2

2 to 3

Fresh Poultry

Chicken & Turkey (Whole) ................ 1 to 2

12

Chicken (Pieces) ............................... 1 to 2

9

Turkey (Pieces) ................................. 1 to 2

6

Duck & Goose (Whole)..................... 1 to 2

6

Giblets............................................... 1 to 2

3

Cooked Poultry

Pieces (Covered with Broth) ..............1 to 2

6

Pieces (Not Covered) ........................ 3 to 4

1

Cooked Poultry Dishes ..................... 3 to 4

4 to 6

Fried Chicken .................................... 3 to 4

4

(Other than for meats & poultry)

FREEZER

Most fruits and vegetables ................................................8-12 months
Lean fish.............................................................................6-8 months
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Cakes, pies, sandwiches, leftovers (cooked),

ice cream (original carton) ............................................1 month max.

Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
For meat and poultry information, call the U.S. Dept. of Agriculture 
at 800-535-4555.

* U.S. Department of Agriculture

Eating quality

DAYS IN

MONTHS IN

drops after

REFRIGERATOR

FREEZER

time shown

AT 35° to 40° F.

AT 0° F.

(2° to 4° C.)

(-18° C.)

Eating quality

DAYS IN

MONTHS IN

drops after

REFRIGERATOR

FREEZER

time shown

AT 35° to 40° F.

AT 0° F.

(2° to 4° C.)

(-18° C.)

Fresh Food Storage Tips

To store vegetables:

• Use the vegetable drawers. They have 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.

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.

Tips on Freezing Foods

There are three essential requirements for efficient
home freezing.

1. Initial quality. Freeze only top-quality foods.

Freezing retains quality and flavor; it cannot
improve quality.

2. Speed. The quicker fruits and vegetables are frozen

after picking, the better the frozen product will be.
You’ll save time, too, with less culling and sorting
to do.

3. Proper packaging. Use food wraps designed

especially for freezing.

To freeze meat, fish and poultry, wrap well in freezer-
weight foil (or other heavy-duty wrapping material),
forming it carefully to the shape of the contents. This
expels air. Fold and crimp ends of the package to provide
a good, lasting seal. Don’t refreeze meat that has been
completely thawed; meat, whether raw or cooked, can
be frozen successfully only once.

Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than more
“airy” already-packaged brands with low cream content.

• It will be necessary to experiment to determine the

freezer compartment location and temperature
control setting to keep your ice cream at the right
serving temperature.

• The rear of the freezer compartment is slightly

colder than the front.

New techniques are constantly being developed.
Consult the County Extension Service or your local
Utility Company for the latest information on 
freezing and storing foods.

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