Viking F20394 - Manual (Page 12)

23
Food Storage Tips
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
half
slices
Luncheon meat
Pork, roast
Pork, chops
Sausage, ground
Sausage, smoked
Veal
Frankfurters
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
5 days
3 days
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
7 days
3 to 5 days
7 days
8 to 10 months
8 to 10 months
Not recommended
8 to 10 months
Not recommended
12 months
9 months
2 to 6 months
1 month
3 to 4 months
6 to 9 months
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
4 to 6 months
4 months
1 to 2 months
1 to 2 months
4 to 6 months
1 month
Do not wash before refrigerating.
Store in crisper.
Wrap odorous foods.
Leave peas in pods.
Wrap odorous foods and
refrigerate in crisper.
Remove tops. Wrap odorous
foods and refrigerate in the
crisper.
Keep in original packaging for
refrigeration. Place in the meat
and cheese drawer. When
freezing longer than two weeks,
Wrap with freezer wrap.
Fresh meats can be kept in
original packaging for
refrigeration.
Place in the meat and cheese
drawer. When freezing longer
than two weeks, Wrap with
freezer wrap.
Unopened, vacuum-packed
luncheon meat may be kept up
to two weeks in the meat and
cheese drawer.
Processed meats should be
tightly wrapped and stored in
the meat and cheese drawer.
Foods Refrigerator Freezer Storage Tips
Sources: United States of Agriculture; Food Marketing Institute; Cooperative
Extension Service, Iowa State University
22
Food Storage Tips
Food Storage Chart
Storage times are approximate and may vary depending on type of
packaging, storage temperature, and the quality of the food when
purchased.
DAIRY PRODUCTS
Butter
Milk and cream
Cream cheese,
cheese spread and
cheese food
Cottage cheese
Sour cream
Hard cheese
(Swiss, Cheddar and
Parmesan)
EGGS
Eggs in the shell
Leftover yolks or
whites
FRUITS
Apples
Bananas
Pears, plums,
avocados
Berries, cherries,
apricots
Grapes
Citrus fruits
Pineapples, cut
1 month
1 week
1 to 2 weeks
3 to 5 days
10 days
1 to 2 months
3 weeks
2 to 4 days
1 month
2 to 4 days
3 to 4 days
2 to 3 days
3 to 5 days
1 to 2 weeks
2 to 3 days
6 to 9 months
Not recommended
Not recommended
Not recommended
Not recommended
4 to 6 months
May become
crumbly
Not recommended
9 to 12 months
8 months (cooked)
6 months
(whole/peeled)
Not recommended
6 months
1 month (whole)
Not recommended
6 to 12 months
Wrap tightly or cover.
Check carton date. Close
tightly. Don’t return unused
portions to original container.
Don’t freeze cream unless
whipped.
Wrap tightly.
Store in original carton. Check
carton date.
Store in original carton.
Check carton date.
Wrap tightly.
Cut off any mold.
Refrigerate small ends down.
For each cup of yolks to be
frozen, add 1 tsp. sugar for use
in sweet, or 1 tsp. salt for non-
sweet dishes.
May also store unripe or hard
apples at 60° to 70° F (16° to
21° C).
Ripen at room temperature
before refrigerating. Bananas
darken when refrigerated.
Ripen at room temperature
before refrigerating. Avocados
darken when refrigerated.
Ripen at room temperature
before refrigerating.
Ripen at room temperature
before refrigerating.
May also store at 60° to 70° F
(16° to 21° C). If refrigerated,
store uncovered.
Will not ripen after purchase.
Use quickly.
Foods Refrigerator Freezer Storage Tips