GE 19 - Manual (Page 7)

Food Storage Suggestions
Refrigerator Freezer
Foods Time Time Storage Tips
FRESH VEGETABLES
Asparagus 2–3 days 8–12 months Don’t wash before refrigerating. Store
in the drawer.
Brussels sprouts 3–5 days 8–12 months Wrap well! These odors will travel to other foods.
& broccoli
Cabbage & celery 1–2 weeks Not recommended Wrap well! These odors will travel to other foods.
Cauliflower & snap beans 1 week 8–12 months Wrap well! These odors will travel to other foods.
Carrots, parsnips, beets, 2 weeks 8–12 months Remove tops and wrap well.
radishes & turnips
Green peas 3–5 days 8–12 months Nature’s wrapping is best. Leave them in
& lima beans their pods until ready to use.
Lettuce & other 1 week Not recommended Wash. Drain well. Refrigerate in the drawer.
salad greens
Onions, green 3–5 days 8–12 months Wrap well! These odors will travel to other foods.
Peppers & cucumbers 1 week 8–12 months Wrap well! These odors will travel to other foods.
FRESH POULTRY & FISH
Chicken 1–2 days 6–12 months Can be kept in original packaging for refrigeration.
Turkey, duck & goose 1–2 days 4–6 months Place in the Meat drawer with the control on the
“Fresh Meat” setting. When freezing longer than
2 weeks, overwrap with suitable freezer wrap to
Fish 1–2 days 8–12 months reduce freezer burn.
FRESH MEATS
Beef, ground 1–2 days 4–6 months Can be kept in original packaging for refrigeration.
Beef, roast & steak 3–5 days 9–12 months Place in the Meat drawer with the control on the
“Fresh Meat” setting. When freezing longer than
Pork 3–5 days 6–9 months 2 weeks, overwrap with suitable freezer wrap to
prevent freezer burn.
Veal 3–5 days 4–6 months
Sausage, ground 1–2 days 1–3 months
Lamb 3–5 days 9–12 months
PROCESSED MEATS
Bacon 7 days 1 month Processed meats should be tightly wrapped and
stored in the Meat drawer with the control on the
Frankfurters 7 days 2 weeks “Deli/Cheese” setting.
Ham, whole 7 days 1–3 months
half 5 days 1–3 months
slices 3 days 1–2 months
Luncheon meat 3–5 days Not recommended Unopened, vacuum-packed luncheon meat may
be kept up to 2 weeks.
Sausage, smoked 7 days Not recommended
7
Since vegetables remain fresh longest in a moist environment, they should be stored in the Fresh
drawer with the control on the “Vegetables” setting. If the drawers are full, store vegetables in plastic
bags or plastic containers to prevent moisture loss.
* Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service; Iowa State University