Amana 12828148 Guide D'utilisation Et D'entretien page 18

Food Storage Tips
FOODS
VEGETABLES
Asparagus
Brussels sprouts, broccoli,
cauliflower, green peas,
lima beans, onions, peppers
Cabbage, celery
Carrots, parsnips, beets and
turnips
Lettuce
POULTRY and FISH
Chicken and turkey, whole
Chicken and turkey, pieces
Fish
MEATS
Bacon
Beef or lamb, ground
Beef or lamb, roast and steak
Ham, fully cooked, whole
Luncheon meat
Pork, roast
Pork, chops
Sausage, ground
Sausage, smoked
Veal
Frankfurters
Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa
State University
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REFRIGERATOR
1 to 2 days
3 to 5 days
1 to 2 weeks
7 to 10 days
7 to 10 days
1 to 2 days
1 to 2 days
1 to 2 days
7 days
1 to 2 days
3 to 5 days
7 days
half 5 days
3 days
slices
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
7 days
3 to 5 days
7 days
FREEZER
8 to 10 months Do not wash before refrigerating.
Store in crisper.
8 to 10 months Wrap odorous foods.
Leave peas in pods.
Not recommended Wrap odorous foods and refrigerate
in crisper.
8 to 10 months Remove tops. Wrap odorous foods
and refrigerate in the crisper.
Not recommended
12 months Keep in original packaging for
refrigeration. Place in the meat and
9 months
cheese drawer. When freezing longer
2 to 6 months
than two weeks, overwrap with
freezer wrap.
1 month
3 to 4 months
Fresh meats can be kept in original
packaging for refrigeration.
6 to 9 months
Place in the meat and cheese drawer.
When freezing longer than two
weeks, overwrap with freezer wrap.
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
Unopened, vacuum-packed luncheon
meat may be kept up to two weeks
in the meat and cheese drawer.
4 to 6 months
4 months
1 to 2 months
1 to 2 months
4 to 6 months
1 month
Processed meats should be tightly
wrapped and stored in the meat and
cheese drawer.
STORAGE TIPS