11 packaging, Cooking frozen foods, Freezer storage chart – Maytag Upright Freezers User Manual

Page 11

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Proper packaging helps prevent freezer

burn, and helps limit odor transfer in the

For short term storage, freeze meat or

poultry directly in supermarket wrapping.

This meat should be used within 1 to 2

For long term storage, follow these wrap-

ping guidelines:
• Overwrap store wrapped packages

with airtight heavy duty foil, plastic

wrap, freezer paper or freezer bags.

• Freeze unopened vacuum wrapped

packages as they are.

• Make sure lids are sealed tightly when

using airtight freezer containers.

• Break down foods into smaller portions

for faster freezing.

• Remove as much air as possible from

packages before placing in the freezer.

• If a package has accidentally been torn

or damaged while in the freezer, the

food is still safe to eat. Just overwrap it

or repackage it.

• It is not necessary to rinse meat or

poultry before freezing.

Cooking frozen foods

Foods can be cooked or reheated directly

from the frozen state. The cooking time

will increase to almost one and a half

times it would normally take. Remember

when cooking poultry or meat to remove

paper wrapping, giblet sacks, and any

strings that might burn during cooking.

Some meats, such as pre-stuffed whole

birds, must be cooked from the frozen

state to ensure food safety. Remember to

read the USDA label on the meat.
NOTE: Do not use a slow cooker for

preparing foods from the frozen state.



NOTE: Freezer storage time is for

quality only. Frozen foods remain safe



Bacon and Sausage

1 to 2


1 to 2

Egg whites or egg substitutes


Gravy, meat or poultry

2 to 3

Ham, Hot Dogs and

Lunch Meats

1 to 2

Meat, uncooked roasts


Meat, uncooked steaks or


4 to 6

Meat, uncooked ground

3 to 4

Meat, cooked

2 to 3

Poultry, uncooked whole


Poultry, uncooked parts


Poultry, uncooked giblets

3 to 4

Poultry, cooked

3 to 4

Soups and Stews

2 to 3

Wild game, uncooked

8 to 12

* Provided by the USDA.

Chart is based on food storage at
0° F (-18° C) or slightly below.