GE CA10 Installation instructions

Contents
ApplianceRegistration 2
CareandCleaning Useand(he of
D
Defrosting 11
Energy-S~vingTips 2
FreezingSuggestions 5-9
StorageTimes 6
IInstallation 3,4
AdapterPlug 4
Clearances 4
IElectricalRequirements 3.4
ExtensionCord 4
Grounding 3,4
Location 4
ModelandSerialNumbers 2
Packaging 10
PowerFailure 12
ProblemSoIver 13,14
RepairService 15
SafetyInstructions 3
TemperatureControl 4
TemperatureMonitor
Vacation&MovingTips 12
defrosting
uprightmodels
C&w)
CM3
CM(5
CA19
CA21
Warranty BackCover
Your DirectLine to General Ekctric

Readthisbookcarefully.
It is intendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyfor answersto your
questions. “
Ifyoudon’t understandsomething
or needmore help,write (include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY40225
Keepproof oforiginal purchase
date (suchasyoursalesslip or
cancelled check)with this bookto
establish the warrantyperiod.
writedown the Irm3ckd
aridserialnumbers.
You’llfind them onaplateeither at
the bottom,just insidethe door,or
on the backofthe cabinet.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending in this
card, pleasewritethese numbers
here:
ModelNumber
Serial Number
Usethese numbersin any
correspondenceorservicecalls
concerning yourfreezer.
Ifyoureceivedadamagedfwezer,
immediately contactthe dealer (or
builder)that sold youthe freezer.
Savetime and money.
Beforeyoucall forservice,check
the Problem Solveron pages 13
and 14.It lists causesof minor
operating problems that youcan
correct vourself.
Energy-savingtips
aLocationof yourfreezeris
important. Don’tlocate it inawarm,
unventilatedlaundryareaorstorage
room.Avoidputting it nexttoyour
range,aheatingventor wherethe
sunwill shine directlycmit.
oTryto arrangeyourfrozenfoods
systematicallysoyoucan find what
youwant in the freezerquickly.
oDon’topenthe freezerdoor more
oftenthan necessaryand closeit
assoon as possible,particularly in
hot, humid weather.
oWhen usingyourfreezer,be
careful notto leavethe dooropen.
Alwayscheck to makesurethe
freezerdoor is properly closed
beforeleaving the houseor retiring
for the night.
oIfyouturn the temperature
control tothe coldest Positionfor
quick freezing, don’t forget to turn it
back to the regular setting.
.
2

@Repairor replacehnmediatel~
all electricservicecordsthat
havebecomefrayedor otherwise
damaged. Donotuseacordthat
showscracksorabrasiondamage
alongitslengthorateithertheplug
orconnectorend.
*Mter yourfreezerisin opemtion,
do nottouch the coldsurfaces,
particularly when handsare
damp orwet. Skin mav adhereto
reducethe eatingquallt
paflicularlyfruits,vegetamesjar
prepar&dfoods‘- “‘“
ofredmeatsisi
thatofmanyotf
refrozenfoodsassoonaspossible .
—theywon’tkeepas longasfoods
frozenonlyonce,andthesooner.
they’reused,thebettertheireating
willbe. !~ ~
@Hyourold freezeris still around
(Abtirned-outlightbulbrnay’:’- .
breakwhenbeingreplticed.) ‘‘. ‘.=--=
Note: Turnikgtetipgmtureco~tro/ ~.
to OFFposjtion doesnotmnove =’-
powerto the!ightcirwk’ .“’!!BK
-
-
theseextremelycoldsfirfaces. the house but not in use, besure -
to removethe lid or door.This will
c00 notoperateyour free~erin reducethepossibilityofdangerto
the presenceof explosivefumes. children. —.
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-
~.
--
——— ——— -~
—.
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R~qUi~~~e~tS–[MPORTANT...Pkme ReadCarefully
toconnect
Forpersonalsafety,
thk appliance mustbe
The power cord of this appliance
is equipped with athree-prong
(grounding) plug which mateswith
astandard three-prong (grounding) n
PREFERREII r
METHOD
pb
!I \;\
%
P‘Y]
INSUREPROPER
GROUNDEXISTS
BEFOREUSE
II
Fig, 1‘
walloutlet (Fig. 1)to minimize the Havethe wall outlet and circuit
possibility of electric shock hazard
from this appliance. checked by aqualified electrician
to make sure the outlet is properly
grounded.
Where astandard two-prong m—
_-
~
wall outlet is encountered, it is ~x. --
d: r
thepersonal responsibility and ===--
~..–-
obligation of the customer to have ==
it replacedwith aproperlygrounded ~:—.
BX==?f.
three-prong wall outlet. w
&Sl—
ti- ‘
==
Do NOT, ANY ~—-
CUT’ ti.– -.
OR
~--”
&+s&
F@EI
~=.=
THE
#$s!
e~~“–
&23-
%4i3
(contirwednextpage)
3

Wed adapterplug
Becauseof potentialsafety
hazardsundercertain conditions,
westrongly recommendagainst
useof anadapterplug, However,
if youstill elect to usean adapter,
wherelocalcodes permit, a
TIEfvIPORARYCONNECTIONmay
bemadeto aproperlygrounded
two-prongwall outlet by useof a
ULlistedadapter(Fig. 2)available
at mostlocal hardwarestores.
TEMPORARYMETHOD
PERMITTECIINCANADA)-
(ADAPTERPLUGSNOT
ALIGNLARGE
PRONGSISLOTS ~
-““~~opER
T
?
●
#GROUNDAND
~FIRMCONNECTION
Fig. 2BEFOREUSE
The larger slot inthe adapter must
bealignedwith the largerslotin the
walloutlettoprovideproperpolarity
in the connection of the powercord.
CAUTION:Attachingadapterground
terminal to wall outlet coverscrew
does not ground the appliance
unlesscover screw is metal, and
not insulated, and wall outlet is
groundedthroughhousewiring.You
should havethe circuit checked by
aqualified electrician to makesure
the outlet is properly grounded.
When disconnecting the power
cordfromthe adapter, always
hold the adapter with one hand.
Hthis is not done, the adapter
ground terminal isvery likelyto
break with repeated use.
Should the adapter ground
terminal break, IX) NOT USEthe
appliance until aproper ground
has been established.
usedextensionmm
Becauseof potentialsafety
hazardsundercertainconditions,
we’stmmglyrecommendagainst
the useof anextensioncord.
However,if youstill electto usean
extensioncord, it isabsolutely
“necessarythat it bea UL listed
3-wiregroundingtype appliance
extensioncord havingagrounding
type piugand outletand that the
electrical ratingofthe cordbe 15
amperes(minimum)and 120volts.
Suchextensioncordsare
obtainablethrough yourlocal
serviceorganization.
The freezershxddlalways
be pluggedintoitsown
indhfictualelectricaloutlet—
(115volt,60 Hertz,singlephaseAC.
Some modelsarealsorated 100
volt, 50 Hertz.Checkthe model
and serial number plate.)This is
recommendedforbestperformance
andto preventoverloadinghouse
wiring circuits,which could cause
apossiblefire hazardfrom
overheatingwires.
FreezerWkMaticm
Location
Yourfreezershould be conveniently
located for day-to-dayuse in adry,
well-ventilated room.
Formostefficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than 1lO°F.or colder
than 32*F.
Be sureto install your freezer on a
floor strong enough to support it
when it isfully loaded.
Also see Energy-SavingTips
regarding location.
Allow 4inches on top and 3 inches
at sides and hack for proper air
circulation.
AdjustableLegs
Turn left to raise—
Legsatthe frontcornersof the
freezershould besetsothe freezer
isfirmly positionedon the floor,and
thefrontisraisedjust enough so
thedoorcloseseasilywhenopened
abouthalfway.
Starting
1. Cleanthe insideof the freezer
with amild solutionof baking soda
andwater(seepage 12).
2. Connect cordto poweroutlet.
3. Turntemperature control to
No.4.This is the normal setting for
safe,long-termfreezing. Forcolder
temperatures,turntohighernumbers.
4. Allowfreezertooperateforat least
two hoursbeforeplacingfoodinside.
TemperatureControl
Freezingtemperature selection is
made bysetting the control from
No. 1to No. 7(coldest).
Normal, safe freezing level is
obtained by setting the control at
No.4.
OFF position permits turning the
freezer off without unplugging it.

Interiorlight
—
—.
TemperatureMonitor
(onmodelssoequipped)
—-
—-
—..
-
-
—
—-.
—
9. Freezefoodsquickly.
Continuallyrotatefrozenfoodsto
thefrontofthefreezersothe longest-
frozenfoodsareusedfirst.
Tiurnson whenthe door isopened;
turnsoff whenthe door isc(osed.
PW/ERON ON TEMI?MOWOR
6(3)ALARM Refrigeratedcabinetshelves
Coolingcoils weldedto shelves 10.Storefnxzenfoodsimmediately.
Commerciallyfrozenfood canbe
storedanyplaceinthefreezerThese
foodsshouldnotbeallowedto thaw
beforebeing placedinthe freezer,
=’—
-–
-
-
-
—
~
hastenfreezingwhenfoodisplaced
in directcontactwith shelves.
Theamber POWERONlight,
whenglowing, indicatesthat
electricalpoweris beingsupplied
tothe freezer.
The redTEMI?MONiTORlight,
whenglowing, indicatesthat the
temperatureinsidethe freezeris
—1
—
—
—–
—
-1
-
~
-
—.
—- -
F?uksforamx?sful
Food
IFreezing IIHelpfulMaterials
about20°F.or warmer. You’llfind these materialshelpful
in preparing foodsfor the freezer:
The ON-OFFALARM,when ON,
buzzessimultaneously with the
glowingof the redlight to provide
additional warning of highfreezer
temperatures.
[Caution:Adding morethan 3-
1.Freezethe best. Freezeonly
top-quality foods. Freezingretains
qualityand flavor;itcannotimprove
quality.
●Largekettlewith close-fitting lid
for blanching vegetablesandfruits mrK-
EfsK-
-–
~Finesieveor smallcolander to
put vegetablesinfor blanching
2. Keepwork areaclean.
3. Workquickly.Thequickerfruits
andvegetables arefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,
too,with lessculling and sorting.
(poundsofwarm-foodper c~foot
offreezercapacity can trigger the
alarm system. 1
Whenyou get yournewfreezer,
the ON-OFFALARM will be in the
OFFpositionsoitwillnotbuzzduring
initial start-up.When the freezer
hasrun long enough and the red
TEMI?MONITORlightstopsgiowing,
turn onthe ON-OFFALARM—
rush keyor eraser end of apencil
// ,~into the hole marked ON and
switch the rockerswitch.
.The signal lights and buzzer
operate on household electrical
power,and will not perform if power
to the freezer is cut off.
Key-ejecting kmk
(onmodels so equipped)
The keyfor the spring-loaded lock
is automatically ejected—key will
not remain in lock in either the
open or closed position. Keep the
lreyout ofreach ofchihiren and
awayfmm the freezer.
door
Letsyou storefrozenfoodpackages
likebooksforeasyselection.
-- door
V“ Specially sized forstorageof
frozenjuicecans.Somemodels
havetwo juice-can shelves.
@Assortmentof knivesfor cutting
up meat,fruits andvegetables
oRollsof absorbentpapertowelsor
soft clothtowelsfor draining foods
4. Choosecorrectpackaging
materials. Frozenfoodswill dry
out if not properlywrapped or
packaged. Both rigid containers
and flexible bagsorwrappers
can be used. Makesurethey are
especially designedfor freezing.
@Properfreezerpackaging
materialsfor varioustypes of food
(seepage 10) -
-
@Small loading funnel for fruit and
vegetablecontainers,to keep
sealing edge clean
eGlassmarking pencil for labeling
packages
5. Followreliable instructionsfor
freezing different types of food. R4!s’-
~Rollof freezertape
6. Freezefoods in practicalmeal-
sized packages.
7.Fill container properly.When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2” at
top (1-1/2”for glass containers)to
allowfor expansionduring freezing. Toquick-freezesmall amounts of
food, place it in direct contact with
any refrigerated shelf.
8. Freezecorwct quantities.
There is an established maximum
of food your freezer isdesigned to
freeze at one time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently low temperatures in the
freezer to freeze recommended
quantities of food.
Toquick-freezelarge amounts of
food, turn control to No.7.Return it
to No.4after freezing is completed.
Neverfreeze morethan three
pounds of food per cubic foot of
freezer capacity at onetime.
if you have alarge quantity of food
to freeze, store part ~f it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
5

StorageTimes
(Months)
FRESH MEATS 00 ~
Roasts (Beef,Lamb,Venison)... ..6-12
Roasts(Pork&Veal). ............4-8
Steaks(Beef]...................6-12
Chops(Lamb).. . . . .............6-9
Chops(Pork),,.. . .........,....3-4
Ground&Stew Meats............3-4
VarietyMeats(Beef). .. ..........3-4
VarietyMeats(Pork).............2-3
Sausage(Pork).. . ..............1-2
Opossum,Rabbit,Squirrel. .......6-8
PRC)CESSEDMEATS
Bacon.....,.....,.. . . . ...,....1
Frankfurters,,.. ., ..............1/2
Ham(whole,halforslices). .. .,...1-2
COOKED MEATS
CookedMeats&MeatDishes.....2-3
Gravy& MeatBroth. ............2-3
FRESH POULTRY
Chicken&Turkey(whole).. .. .....12
Chicken(pieces).. ..............9
Twkey(pk?ce.s)... . . .,, . ........6
Duck&Goose(whole). . . . .. .....6
Giblets........................3
GameBirds....................8-12
(Months)
COOKED POULTRY oo~
Pieces(coveredwith broth).......6
Pieces(notcovered). ...., .......1
CookedPoultryDishes...........4-6
FriedChicken.. . . . . . . . .........4
FISH
Shellfish.......................upto4
LeanFish......................6-8
FattyFish......................2-3
Shrimp(raw,unpeeled).. . .. .....12
Shrimp(cooked). ...............3
PRODUCE
MostFruits&Vegetables.........8-12
Asparagus. . . . . . ...............6-8
Mushrooms....................Upto6
onions. . . . . . . . . ...............3-6
CitrusFruits... . . ......-........3-4
Potatoes(french-fried).. . ........2-3
BAKERY GOODS
Breads,Quick(baked). . ... ......2
Breads,Yeast(baked)... .........4-8
Breads,Yeast(unbaked).... ......1/2
Cakes.........................Uptol
Cookies.......................4
past~(uribaked)....... .........? -
Pies(baked).... . .. .. .. ... ... ...UPtol
Pies(unbaked)..................2
(Months)
DAIRY PRODUCTS oo~
Butter.........................5-6
CottageCheese.... .. . . . ........1
SoftCheese....................4
Harder Semi-hardCheese...,...6-12
Eggs.........................12
lceCream,Sherbet., .. .. ... ... ..UPtO1
Milk. ..................... ....,1
OTHER FOODS
Candies..................,....12
Left-overs(cooked)......... ... ..UPtol
Pizza.............,............1
PreparedDishes................2-3
Sandwiches....................uptol
Soups,Stews,Casseroles........2-3
NewtechniquesareconstantiYbeingde-
veloped.ConsulttheCountYExtension
Serviceoryourlocal UtititYcomPanYfor
the latestinformationonfreezingand
storingfoods.
Fish, /!ik
Preparationand
packaging
Package meat, poultry, fish andgame
in moisture/vapor-proof materialsuch
as aluminum foil, cellophane, freezer
foil or plastic bags. Exclude asmuch air
aspossible. Label and freeze atonce.
NOTE: Packagesof fresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
forfreezing.Rewrapin moisture/vapor-
proof material.
Removeasmuch bone and fat as
possible from meatbefore packaging.
Donot salt meat.When individual
piecesof meatarepackagedtogether,
placedouble thicknessoffreezerwrap
between them for easierseparation
during thawing.
(lean thoroughly before packaging.
Padsharp or protruding boneswith
folded freezer paper or aluminum foil,
Wrap giblets separately.
WildGame
The samemethodssuggestedfor
poultry andmeat maybe usedfor
preparingandfreezing wild game.
Fish
Cleanfish thoroughly before packag-
ing. Cut-uppiecesof “lean” fish such
ashaddockandcodshouldberinsedin
brine madewith 2/3 CUPof pure table
salt per gallon of water to reduce leak-
age during thawing. Keepin solution
notover1minute. Brineisunnecessary
for whole fish or fatty fish suchas
salmonor mackerel.
Oysters,Clams,Shrimps,
Scabps
Washshells in running water (soak
clams)andshuck, working quickly.
Discardshells. Do not washc!amsor
oysters. .Scallopsmaybe rinsed in
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best if frozen uncooked. Removeand
discard headsand blackvein. Wash
and packagein freezer containers.
CrabsandLobsters
Chill fish andremovebackshell.
Steamor boil in waterfor 15to 20
minutes.Coolthoroughly,then pick
edible meatfrom shellsand package
in propercontainers.Seal andfreeze
immediately.
Thawing
Frozenmeat,fishor poultry shou!dbe
left intheoriginal packageandthawed
in the refrigerator or cooked frozen.
Allow approximately5hours per
poundto thaw meatinthe refrigerator.
Whencooking frozen meat, increase
the cooking time byapproximately
1/3 to 1/2 if cooking conventionaIly–
muchlessif cookingwith microwaves.
If necessaryto thawmeatquickly,thaw
at roomtemperature—allowin$jonly
2hoursper pound.
Don’trefreezemeatthathascompletely
thawed;meat,whether raworcooked,
can befrozen successfully only once.
6
I

vegettibki%
Preparationforfreezing
1.Onlyvegetablesattheir ~eak of
matur~Ws~ouldbechosenfor freez-
ing.Somevarietiesof vegetables
arebetter adaptedfor freezingthan
others.Forcompleteinformation,
contactyourCountyExtension
Service.
2. Sort,cleanandwashvegetables
incold water.Keepthoseof thesame
sizeall together.Largepiecestake
longerblanching.
3. Workwith smallamounts,about
onepound,that canbe packagedin
ashort time.
4. Blanch all vegetables except
tomatoes, green peppersand herbs
before packaging.Proper blanching
stopsthe ripening processsovege-
tablesareheld attheir peakof
freshness.
Boiling-water method
(a) Se!ect largeutensilof4-or 5-quart
capacdyandfill with onegallonof
waterfor each poundof vegetables
to be blanchedat one time. Usetwo
gallonsfor eachpoundof leafyvege-
tables,Bring waterto boiling.
(b) Blanchone pound of vegetables
atatime. Placevegetablesinawire
basket or colander. Immerse inboiling
waterandcove:. Counttime imme-
diatelyafter boiling begins (see chart at
right). Forhighaltitudes,add1minute
to blanchingandchilling times.
(c)Chill vegetablesquicklythe same
lengthoftimeasfor blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam method
Usepressurecooke~ vegetable
blaneherjor other large utensil.
(a) Fill utensil with 2inchesof water.
Bring to boiling point,
(b) Placevegetablesin awire basket
or rack abovethe boiling water.Cover
andbegintiming immediately(referto
chartatrightfor steamingtimes).Keep
heaton HIGH while vegetablesare
steaming. If usingapressurecooker,
the petcock should be left open.
(c) Chill vegetablesquickly the same
lengthof timeasfor steamingbyplung-
ing them into ice water,or under cold
running water, Removefrom water
anddrain on towels.
Packagevegetablesin moisture/vapor-
*- proof containers. Leavek-inch head
spacein package(1)&inchfor glass
containers), Freezequickly.
4
VEGETABLE PREPARATION BLANCHING PACKAGING
Boilina Steam
Watei
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2min. 3rein? Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- Medium stalks directions, leaving no
tainers, or cut in 2-inch 3min. 4min~ head space. Seal,
lengths. Scald according
to size of stalk.
BEANS Cut snap beans in 1or 3rein? 4% min. Chill and drain. Pack in
Green 2-inch pieces. Leave freezer carton leaving .
“French” beans whole or Yz-inch head space.
slice.
BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima water. Scaid, cooi in ice 1rein? 4min. water. Drain. Pack in
water and sqeeze beans Medium to iarge cartons, bags or boxes,
out of pods. 2to 3 4 to 5ieaving %-inch head
min. min. space. Seai.
BROCCOLi Select tender uniform 3min. 5min$ Chili immediately. Drain.
heads of dark green coior. Package in cartons in
Let stand %-hour in saited aiternate directions,
water (4 teaspoonfuls sait leaving no head space.
in 1gaiion water) to re- Seai.
move insects. Wash and
remove woody stems.
Spiit lengthwise into
pieces so buds are not
more than 1%inches
across. Scald.
BRUSSELS Clean and cut sprouts 4rein? 5% min. Chill and drain. Pack in
SPROUTS from main stem, sort ac- freezer containers, ieav-
cording to size and scaid. ing no head space.
CARROTS Ciean, wash and peel. 3rein? 4Yz min. Chiii, drain and pack into
Leave smail carrots whoie. containers, leaving Y&inch
Cut others into siices head space.
or cubes.
CAULIFLOWER Trim and wash. Break into 3rein?’* 4kZ min. Chiii immediately. Drain.
fiowerets 1inch wide and Package compactiy, leav-
about 11Ato 2icches long.
Soak in sa!ted water for ing no head space. Seal.
30 minutes. Drain.
CORN on COB Seiect young corn with Smaii ears Chiil twice as long as you
thin, sweet miik. Husk and 7min~ 9min. scaid. Wrap severai ears
remove silk. Wash ears Medium ears together in freezer paper.
carefuiiy. Sort according 9minF 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 minF 12 min.
CORN Scaid corn on cob and 5to 6 6 min. Package. Leave %-inch
Whoie Kernei chili. Cut off whoie kernels. rein? head space.
GREENS Beet greens, coliards,
kaie, mustard greens,
spinach, Swiss chard,
turnip greens. Wash and
lift out of water to drain.
Remove tough stems and
imperfect leaves. Cut in
pieces, if desired. Scald.
Beet greens, kaie, Chiii in coid water and
chard, mustard and drain thoroughly be-
turnip greens tween absorbent toweis.
2rein? Pack in freezer cartons or
Coilards bags and seal.
3min.
Spinach
1IAto 2rein?
PEAS Sheli and discard over- 2rein?* 2min. Chiil and drain. Package
mature peas. compactly, leaving %-inch
head space. .
POTATOES Peel and slice lengthwise Cooi to room temperature.
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to 360° Ffor 4cartons and seal, To serve,
minutes until tender, but thaw and cook in 3750F
not browned. Drain weli. fat until brown. Or cook,
unthawed, in 500° Foven.
POTATOES Select smooth new pota- 3to 5Chiii, drain, package in
White toes directly from garden. min. cartons, bags or boxes.
Wash, peei or scrape, and Leave %-inch head space.
scald. Seal.
POTATOES Wash. Cook untii aimost Pack in freezer containers,
sweet tender and cool. Peel; cut allowing %inch head
in halves, siice or mash. space. Seai.
SQUASH Select tender squash with 3mirr~ 4Yz min. Chill immediately, drain
soft rind. Cut in %-inch and package. Leave
slices. k-inch head space. Seal.
*Preferred method **Use 4teaspoons sait to agallon
7

1. Sort fruitsfor uniformripeness,
qualityandsize.
2. Washfruits thoroughlyincoldwater
anddrainthoroughly.
3.Workwith smallquantitiesand
freezequickly.
4. Packin cartons,cutting or slicing
largerfruits. Add sugarorsyrup.
5. Toavoiddiscolorationof apples,
apricots,peachesandpears,(1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1CUPof syrup)following
directionson label,or (2)dip slicesof
fruit for 1minuteinsolutionof 3table-
spoonslemonjuice to 1gallonwater,
rinsein cold water,drain,andpackin
sugaror syrup.Placecrumpledpiece
of cello or waxedwrapon top of fruit
beforeclosingto keepfruit insyrup.
Packing
Always allow head space. Allow %-inch
headspacein pint containers(1inch
for glass),l-inch headspaceinquart
containers(2 inchesfor glass).
Sweetening fruits helps retain flavor,
color and texture. The methodof
sweeteningdependson fruit used.
Seechart at right for recommended
method.
(a)Drysugarpack.Suitable for fruits
that make their ownjuice whensugar
isadded.Add dry sugar (see chart at
right) and stir gently until most of the
sugar hasdissolvedin thejuice drawn
fromthefruit,thenpourintocontainers.
(b) Syrup pack. Suitable for fruits
which havecomparativelylittle juice,
andthose which darken readily.Add
syrupto coverfruit.MOW%-inchhead
space(1%inch for glasscontainers).
(c) ~~sw?etened pack. Suitable for
specialdiets.
(Wide for makingsyrup
CUPSofsugar
P6rctmta00 toMaddedper Approximate
ofsyrup pintofwater yieidinpints
30%(light)* 11#
40%(iight)*““ Ifi 1~
50%(medium) 2)+ l%
60%(medium) 3~ 2
65%(heavy) 4% 2%
*Rt?cammendedformostfruits
Method: Dissoivesugarin boiiing
wateror mixthoroughlywith coidwater
until dissolved. Chill before using.
FRUIT PREPARATION PACKAGING
APPLES Wash, peel and slice apples to about Syrup pack: Slice into container,
‘A-inch thickness, If apples are to be cover with 40% syrup. Add 1teaspoon
packed in sugar, prevent discoloration ascorbic acid to each CUPof syrup.
by (1) steaming for 172to 2minutes, or Sugar pack: Sprinkle ?4cup of sugar
(2) dipping in solution of 3tablespoona over each quart of apples. Stir to cover
lemon juice to 1gallon water for 1all surfaces with sugar, Seal. Adding
minute, rinsing in cold water, and 1teaspoon ascorbic acid to sugar is an
draining. Solution may be reused. extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack; Pack in container; cover
uniform color. Wash and sort as to size. with 40Y0 syrup to which ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling acid to 1CUPsyrup).
water Y2 minute. Sugar pack; Mix 1teaspoon crystalline
ascorbic acid with %cup of sugar and
sprinkle over 1quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed
berries should not be used. Wash in whole in a40to 50Yisugar syrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack4 parts
on absorbent paper towels. of berries to 1part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator Mix 1part sugar to 4or 5parts fruit
Sour until firm enough to remove pits. by weight until sugar is dissolved.
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet Cover with 40% sugar syrup which con- cherries. However, sweet cherries may tains 1teaspoon ascorbic acid per CUP.
be frozen whole, with or without pits.
CRANBERRIES Wash in iced water, stem and eliminate Cranberries may be packed whole,
poor berries. Drain well. without sugar, or in a50Y0 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes Cover with orange juice or 3070 sugar
half and remove seeds (removewater-
Honeydews syrup. Seal and freeze. melon seeds as You cut balls). SCOOP
Watermelons out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and Select firm fruit, free of soft spots. Peel
GRAPEFRUIT Pack sections in layers. Cover grape- with sharp knife just below white fruit with 307’ syrup containing 1
SECTIONS membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes. Oranges do not need syrup. Stir in
Drain. kteaspoon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold 40% syrup
Sort, peel (skins may be loosened by with 1teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in in container; cover with more syrup.
boiling water) and pit. Peel and slice 1Seal.
quart of peaches at atime.
PEARS Select pears which are fully tree- Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in Add 40% syrup to which ascorbic acid
halves or quarters. Heat in boiling 407. has been added (1 teaspoon ascorbic
syrup for 1to 2minutes. Cool in syrup,
then drain. acid to 1CUP syrup). Seal
PINEAPPLE Peel, core, slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with 3CY70 syrup.
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 407.
PRUNES or leave whole. syrup to which 1teaspoon ascorbic
acid has been added per cup. Seal.
RHUBARB Wash, trim and cut stalks into l-inch Pack without sugar or cover with 40%
pieces or in lengths to fit package. syrup. Allow head space. Seal.
Placeunopenedcontainersinrefriger-
ator.Servewhiie fruit isstill SIightly icy.
8

Dairy
ButterandMargarine
P’mchmts
Overwrap original carton inmoisture/
vapor-proof material or enclosein
moisture/vapor-proofcontainers.
Cheese
Freezecheesein ?4-to l-pound
pieces.Wrapin moisture/vapor-proof
material.Uncreamedcottageand
Camembertcheesemaybekept in
thefreezerthoughthere maybesome
waterseparationonthawing.Cream
andprocessedcheesedo notfreeze
well asfreezingaffectstheir smooth
texture.
Cream
Ordinaryhouseholdcreamfor table
usedoesnotfreezewell, butwill be
suitableforcooking.Pasteurizedheavy
creamcontainingnot lessthan40 per
cent butterfat maybefrozen.Heavy
creamwhichhasbeenwhippedfreezes
well,too. Dropmoundsof whipped
creamonbakingsheets.Freeze.Trans-
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper,
IceCream
Commercialice creamscanbestored
inthe freezerintheir originalcarton.
Home-madeice creamshould be
packedin moisture/vapor-proofcar-
tons.Forbestresults,placeicecream
inthe interior of the freezerrather
thanonthe doorshelves.
Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
Iowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
locationin the freezer(therearis
slightly colderthanthe front) andthe
temperaturecontrol settingto keep
your favorite icecreamatthe right
servingtemperature.
PreparedFoods
Bread andBolls
Bake,cool,wrapandfreeze,Toserve:
thawin wrappingsat roomtempera-
ture.Or,heatortoastfrozen.Ifdesired,
wrapin foil andwarmfor 15minutesin
250° to 300°Foven. Note: mostcom-
mercially bakedproductsshou;dbe
rewrappedin moisture/vapor-proof
materialbefore freezing.
Biscuits
Maybe frozen bakedor unbaked.To
servebakedbiscuits:defrost in wrap-
pingsat roomtemperature for one
hour.Reheatfor 5minutes in 425°F
[e-mail] biscuitsin 375°F
ovenfOr15minutes. Unbakedbiscuits
shouldbethawed,thenbakedasusual.
Cake
Bakeandcool. Iffrosted,freezebefore
wrappingto avoid sticking, Toserve:
unwrapfrosted cakes;thaw at room
temperature.Thawunfrostedcakesin
wrappingsatroomtemperature.Allow
about two hoursto thaw alarge cake,
Icings madewith egg white do not
freezesatisfactorily. Thosemadewith
powderedsugar,butter, fudge or
whipped cream freeze well.
Cookies
If baked before freezing, cool and
packagethem carefully in moisture/
vapor-proofmaterial.Theywill thawin
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybe wrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing,and bake.
Pies
Mostpiesexcept cream,custardor
meringue-toppedpiesfreezewell,
bakedor unbaked.Bakedpiesstore
for alongertime. Omit steamvents
from piesto be frozen unbaked,
Toserveunbakedpies:Cutsteam
vents intop crustandplacefrozenpie
inovenatusualtemperature.Increase
bakingtime 10to 15minutes.Thaw
frozenbakedpies, wrapped,for 1to
1yzhoursat roomtemperature.TO
servewarm,unwrapwithout thawing
and heatin 300°F oven for 30 to 40
minutes.
QuickBreadsand Muffins
Bake,cool and wrapat once. For
serving,thaw,unwrapped,at room
temperature or warm,unwrapped,
300°Foven.
Disks
in
Such foodsaschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withtheexceptionof seasoning.During
9
Eggs
Useonlyfresheggsforfreezing.Chill ~
beforefreezing.Wholeeggsmaybe
frozenor the whitesandyolksfrozen -.
~
separatelyasfollows: -
-
~
WholeEggs–Mix yolksandwhites =:.
thoroughlywith afork.Donot beatin
air.Add1teaspoonsaltto each2cups
of eggs.
Egg Whites–Separateandfreezein
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrupor sugarpercupfulof yolks.
Blendwith fork.
Packeggsin freezercartonallowing
~z-inchheadspace(t%-inchfor 91ass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
storage,onion flavor becomesless
noticeableandceleryflavor more
pronounced.Spicesalsolosetheir
strengthduring longperiodsof stor-
age.Omit potatoesfrom stewsand
soupsasthey becomemushy.
Coolmaindishesafter cooking; pack-
agein moisture/vapor-proof material
andfreeze.Toservethesefoods,thaw
graduallyover low heatadding alittle
liquid if necessaryto prevent foods
from sticking to the pan.Or heat in a
300°F oven for about1houror until
heatedthoroughly.
SandwichTips
All varietiesof breadscan befrozen.
Spreadsoftened butter on eachslice,
then spreadfilling. It isnot advisable
to usesaladdressingsfor spreading
astheyseparateandsoakintothebread.
Meat,fish, somecheeses,poultry and
peanutbutterarerecommendedfillings
for freezing. Cookedeggs become
tough when frozen. Other fillings can
be moistenedwith milk,cream,pickle
relish, chili sauce,catsup,fruit juice,
alittle mayonnaiseor saladdressing.
Lettuce or other saladgreensand raw
vegetablesdo not freeze well and
should be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material and freeze.
MmE.
p$E&-
-
-:
z
-
-.
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———
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IsEr.
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EEar
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ER=i?&:-c

F%da3gh’mg
Properpackagingisessentialfor
successfulfreezing.Becausesolidly
frozenfoodslosemoistureinthe dry
0° to 5°F temperatureof afreezer,
they mustbe properly protected by
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand
for labeling.
Freezerpackaging
materials
Materials uses
Cartonswith Fruits,
moisture/vapor- vegetables,
rxoof liners somemeats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
bags meats
Glassfreezerjars Juices,fruits,
vegetables,
cookedfoods
Plasticcontainers Sauces,fruits,
andboil-in bags vegetables,
cookedfoods
Laminatedpaper Meats
Packaginginstructions
Drugstore Wrap
1. Placefood in centerof wrapping
paper.
Heavy-dutyfoil Meats, baked
goods, leftovers
Cellophane Baked goods,
sandwiches,
small meat cuts
2. Bring two paralleledgestogether.
Fold in lock seam,repeatuntil the
lastfold restsfirmly on food.
Butchers’ Wrap
Placefooddiagonallyononecorner —
of~a~er.Roll~aoerandfoodtogether
diagonally,fo~di~gin extramat&ial
asyou roll. Sealwith freezertape.
Cartons and containers– Fruits,
vegetablesandcookedfoodsmay
bepackagedinfreezercartons,
containersandjars.
~--- ---- ‘-- I
Aluminum foil-Place food on heavy-
duty foil andmold foil to shapeof the
food.Only onethicknessisrequired.
Noheatsealingortapingisnecessary.
3. Fold ends,excluding as much air
aspossible Sealwith tape ortie firmly
with heavystring. I-—-
-1
Labeling containers– Be sure to
label all containersandpackageswith
contents and datethat it was placed
in the freezer.
10