Maytag MBL2256KES Use and Care Guide - Page 23

FoodStoragTeips 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 Do not wash before refrigerating. Store in crisper. Wrap odorous foods. Leave peas in pods. Not recommended 8 to 10 months Not recommended Wrap odorous foods and refrigerate in crisper. Remove tops. Wrap odorous foods and refrigerate in the crisper. 12 months 9 months 2 to 6 months Keep in original packaging for refrigeration. Place in the meat and cheese drawer. When freezing longer than two weeks, overwrap with freezer wrap. 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 Fresh meats can be kept in original packaging for refrigeration. Place in the meat and cheese drawer. When freezing longer than two weeks, overwrap 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. Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa State University 22