Ingredients
Cheese, hard--3 months (if wrapped properly)
Butter--1 to 2 months
Olives and pickles--1 month
Fresh eggs--3-5 weeks
Hard-cooked eggs--1 week
Cheese, soft (unopened)--3 to 4 weeks
Cheese, soft (opened)--1 to 2 weeks
Bacon--1 week
Steaks, roasts, chops--3 to 5 days
Meat, cooked--3 to 4 days
Fish, fresh--1 day
Fish, cooked--3 to 4 days
Poultry, fresh--1 to 2 days
Poultry, cooked--3 to 4 days
Soups and stews--2 to 4 days
Gravy, meat broth--1 to 2 days
White wine, recorked--2 days
Directions
- What Goes Where: The door is the warmest spot and has the greatest temperature fluctuation. Store jar and bottle items here. Do not store eggs or butter here. Eggs should should be kept in their original carton. This protects them from cracking, absorbing orders or drying out. The bottom shelf is the coldest and most constant. This is where the most perishable items should go, such as poultry, fish, and raw meat (if there is no meat drawer), and dairy products. Use drawers as indicated. Keep fruits and vegetables separate. Store them in perforated or unsealed plastic bags, this maintains a moist environment yet air still circulates. Leftovers: Refrigerate leftovers within 2 hours of cooking.