Bacon and sausage: 1 to 2 months
Egg whites or egg substitutes: 12 months
Gravy, meat or poultry: 2 to 3 months
Ham, hotdogs and lunchmeats: 1 to 2 months
Meat, uncooked roasts: 4 to 12 months
Meat, uncooked steaks or chops: 4 to 12 months
Meat, uncooked ground: 3 to 4 months
Meat, cooked: 2 to 3 months
Poultry, uncooked whole: 12 months
Poultry, uncooked parts: 9 months
Poultry, uncooked giblets: 3 to 4 months
Poultry, cooked: 4 months
Soups and stews: 2 to 3 months
Wild game, uncooked: 8 to 12 months
At altitudes over 3500 feet:
Bake at 25° higher; 20% more water; 5% more flour; 20% less time.
Do not use water. Smother with a pan lid or use a fire extinguisher. Baking soda works, but it takes a lot and is usually too slow to get at. If clothing catches stop, drop and roll. Call 911 if necessary.
Deep fat fryers:
Never allow water or any other liquid but cooking oil come in contact with hot oil or else it may instantly turn into steam and splatter hot oil.
Always lift the lid of a boiling pot far side first.
Always leave a hot pad on a hot lid as a warning to others. Never leave handle hanging over edge, especially if children are around.
Cooking time and guidelines for meats/egg/corn:
Place a finger against the base of your thumb. Compare firmness of steak to firmness of thumb base. Touch your thumb to your:
Tip of index finger = Rare
Middle finger = Medium rare
Ring finger = Medium
Pinky = Well done
Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and cook as follows:
Rare 9 min per pound.
Medium 14 minutes per pound.
Well-done 18 minutes per pound.
Remove from oven and rest for 20-30 min before slicing. Meat thermometer should read 120°F+ for rare, 130°F+ for medium rare, 145°F+ for medium, 155-165°F for well done.
Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and continue for 23 minutes per pound. Juice is clear when done. Remove and rest 20-30 minutes before slicing. Meat thermometer should read at least 145°F.
Preheat oven to 400°F. Roast for 20 minutes at 400°F. Reduce to 350°F and continue for 45 minutes (small chicken) to 70 minutes (large chicken). Juice is clear when done. Remove and rest 20 minutes before slicing. Meat thermometer should read at least 165°F.
Hard boiled 13 minutes
Creamy yolk 7 minutes
Runny yolk 5 minutes
Corn on cob: Drop in boiling water and boil 6 minutes.