Haier HT18TS45SW HT18TW10SW - Page 18
Food Storage Information
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ENGLISH FOOD STORAGE INFORMATION FRESH FOOD: • When storing fresh food that is not prepackaged, be sure to wrap or store food in airtight and moisture proof material unless otherwise noted. This will ensure proper shelf life and prevent the transfer of odors and tastes. • Wipe containers before storing to avoid needless spills. • Eggs should be stored in an upright position in their original carton to maximize shelf life. • Fruit should be washed and dried, then stored in sealed plastic bags before storing in the refrigerator. • Vegetables with skins should be stored in plastic bags or containers. • Leafy vegetables should be washed and drained and then stored in plastic bags or containers. • Hot food should be allowed to cool before storing in the refrigeration. This will prevent unnecessary energy use. • Fresh seafood should be used the same day as purchased. • When storing meats in the fresh food section, keep in the original packaging or rewrap as necessary. These are some suggestions for safe storage: • Chicken 1-2 Days • Ground Beef 1-2 Days • Cold Cuts 3-5 Days • Steaks/Roasts 3-5 Days • Smoked/Cured Meats 7-10 Days For detailed storage chart visit FDA website: www.cfsan.fda.gov/~dms/fttstore.html FROZEN FOOD • Wipe containers before storing to avoid needless spills. • Hot food should be allowed to cool before storing in the freezer. This will prevent unnecessary energy use. • When storing meats, keep in the original packaging or rewrap as necessary. • Proper freezer storage requires correct packaging. All foods must be in packages, that do not allow the flow of air or moisture in, or out. Improper storage will result in odor and taste transfer and will result in the drying out of the improperly packaged food. • Follow package or container instructions for proper storage. • Packaging Recommendations: Plastic containers with air tight lids Heavy duty aluminum foil Plastic wrap made from saran film Self-sealing plastic bags • Do not refreeze defrosted/thawed foods. • It is recommended that the freezing date be marked on the packaging. These are some suggestions for safe storage: • TV Dinners 3 - 4 Months • Fresh Shrimp, scallops, crawfish 3 - 6 Months • Hamburger & stew meats 3 - 4 Months • Ground Turkey, veal, pork 3 - 4 Months • Chops 4 - 6 Months • Steaks 6 - 12 Months • Chicken or Turkey 6 - 8 Months For detailed storage chart visit FDA website: www.cfsan.fda.gov/~dms/fttstore.html PAGE 16 • SET UP & USE