Maytag MFI2266AEW Use and Care Guide - Page 22

FoodStorogTeips VEG ETAB LES Store in Crisper Drawer Asparagus I to 2 days 8 to 10 months Brussels sprouts, broccoli, cauliflower, green peas, lima beans, onions, peppers Cabbage, celery 3 to 5 days 8 to 10 months 1 to 2 weeks Not recommended Carrots, parsnips, beets and turnips 7 to 10 days 8 to 10 months Lettuce 7 to 10 days Not recommended POULTRY and FISH Store in Wide-N-Fresh TM Drawer or Freezer Chicken and Turkey, whole 1 to 2 days 12 months Chicken and Turkey, pieces Fish 1 to 2 days 1 to 2 days 9 months 2 to 6 months M EATS Store in Wide-N-Fresh TM Drawer or Freezer Bacon 7 days Beef or lamb, ground 1 to 2 days Beef or lamb, roast and steak 3 to 5 days 1 month 3 to 4 months 6 to 9 months Ham, fully cooked, whole half slices Luncheon meat 7 days 5 days 3 days 3 to 5 days 1 to 2 months 1 to 2 months 1 to 2 months 1 to 2 months Pork, roast Pork, chops Sausage, ground Sausage, smoked Veal Frankfurters 3 to 5 days 3 to 5 days 1 to 2 days 7 days 3 to 5 days 7 days 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, overwrap 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, 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; State University 21 Food Marketing Institute; Cooperative Extension Service, Iowa