Jenn-Air 12842108 Benutzerhandbuch

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Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa
State University

Asparagus

Brussels sprouts, broccoli, 
cauliflower, green peas, 
lima beans, onions, peppers

Cabbage, celery

Carrots, parsnips, beets and 
turnips

Lettuce

Chicken and Turkey, whole

Chicken and Turkey, pieces

Fish

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, 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.