Whirlpool ED20PK - Manual (Page 14)

IMPORTANT: Do not expect your freezer to quick-
freeze any large quantity of food. Put no more
unfrozen food Into the freezer than will freeze
within 24 hours. (No more than 2 to 3 pounds of
food per cubic foot of freezer space.) Leave
enough space for air to circulate around pack­
ages. Be careful to leave enough room at the
front so the door can close tightly.
FOOD STORAGE CHART
Storage times will vary according to the quality
of the food, the type of packaging or wrap used
(moisture and vapor-proof), and the storage
temperature which should be 0°F ( -17.8°C).
Food Storage Time
FRUITS
Fruit juice concentrate ... ....... 12 months
Commerciaiiy frozen fruit. ....... 12 months
Citrus fruit and juices.......... .. 4 to 6 months
Others ..................................
8 to 12 months
VEGETABLES
Commerciaiiy frozen ............ ......... 8 months
Home frozen ........................
8 to 12 months
MEAT
Bacon .................................... 4 weeks or less
Corned beef........................... 4 weeks or less
(Saiting meat shortens freezer life)
Frankfurters .......................... ........... 1 month
Ground beef, lamb, v e a l . .
. . 2 to 3 months
Roasts:
Beef .................................. 6 to 12 months
Lamb and veal................... .. 6 to 9 months
Pork.................................... .. 4 to 8 months
Sausage, fresh ..................... .. 1 to 2 months
Steaks and chops:
Beef .................................. 8 to 12 months
Lamb, veal, pork .............. .. 3 to 4 months
FISH
Cod, flounder, haddock
sole .................................... ......... 6 months
Blue fish, salmon ................. .. 2 to 3 months
Mackerel, perch.................... .. 2 to 3 months
Breaded fish (purchased)
......... 3 months
Clams, oysters, cooked
fish, crab, scallops ........... .. 3 to 4 months
Alaskan king crab ................ ....... 10 months
Shrimp, uncooked................ ....... 12 months
POULTRY
Chicken or turkey.
whole or parts ................... ....... 12 months
Duck ...................................... ......... 6 months
Giblets ................................... .. 2 to 3 months
Cooked poultry w/gravy .
......... 6 months
Slices (no gravy)...................
MAIN DISHES
Stews; meat, poultry
and fish casserole.............
TV dinners............................. .. 3 to 6 months
Food Storage Time
DAIRY PRODUCTS
Butter ...................................... . 6 to 9 months
Margarine................................ ___12 months
Cheese:
Camembert, Mozzarella,
farmer’s.............................
Creamed cottage ............... DO NOT FREEZE
Cheddar, Edam, Gouda,
Swiss, brick, etc.............. . 6 to 8 weeks
Freezing can change texture of
cheese.
Ice cream, ice milk, sherbet ....... 2 months
EGGS
Whole (mixed)........................
Whites.......................................
Yolks.......................................
(Add sugar or sa It to yolks or whole mixed eggs)
BAKED GOODS
Yeast breads and rolls........... ....... 3 months
Baked Brown ’N Serve rolls . ....... 3 months
Unbaked breads .....................
Quick breads .......................... . 2 to 3 months
Cakes, unfrosted ................... . 2 to 4 months
Cakes, frosted ....................... 8 to 12 months
Fruitcakes ..............................
Cookie dough..........................
Baked cookies....................... 8 to 12 months
Baked pies.............................. . 1 to 2 months
Pie dough only....................... . 4 to 6 months
Based on U.S.D.A. and Michigan Cooperative
Extension Sen/ice suggested storage times.
If electricity goes off
Call the power company. Ask how long power
will be off.
1. If service is to be interrupted 24 hours or less,
keep both doors closed. This will help frozen
foods to stay frozen.
2. If service is fo be interrupfed longer than 24
hours:
(a) Remove all frozen food and sfore in
a
frozen food locker. Or...
(b) Place 2 lbs (0.9 kg) of dry ice in freezer for
every cu. ft. of freezer space. This will keep
frozen foods for 2 to 4 days. Wear gloves to
protect your hands from dry ice burns.
(c) If neither food locker storage nor dry ice is
available, use or can perishable food at
once.
3. A full freezer will stay colder longer than a
partly filled one. A freezer full of meat will stay
cold longer than a freezer full of baked
goods. If food contains ice crystals, it may be
safely refrozen, although the quality and fla­
vor may be affected. If the condition of the
food is poor or it you feel it is unsafe, dispose
of it.
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