GE CA10 Installation instructions

uandcareof
manual
upright
CMo
CM3
CA16
defrosting
models
CMy
CA21
Rulesfor
successfulfreezing p5
Howlongcanyou
storefoods? p6
Howtopackagefoods
foryourfreezer plo
Usethe Solver pls
DiHxtLinetoGeneralElectric
TheGEAnswer
.—. -Q.cz..ti$
..— .-,”—...

Energy-SavingTips ; . . . . . . . . . .2
ImportantCautions ....’. .. ....3
HowtoConnect Electricity, ... .3,4
Installation Requirements .. ....4
operating YourFreezer .. ......4
FreezerFeatures . . . . . .......,5
Food-Freezing
Suggestions. . . . . . . . . ........5
Suggested StorageTimes .. ....6
FreezingMeat, Fish,
Poultry&Game . . . . . . ........6
FreezingVegetables ..........7
FreezingFruits. . . . . . . ........8
FreezingDairy Products .. .....9
FreezingPrepared Foods .. ....9
FreezerPackaging . . . . .......10
Defrosting. . . . . . . . . . . .......11
UserMaintenance
Instructions ... , ... , ., .. ....12
In Caseof Extended
PowerFailure ..............,12
The Problem Solver .......13, 14
Readthis bookcarefully.
It isintendedtohelpyouoperate
andmaintainyournewfreezer
properly.
Keepit handyforanswersto your
questions.
Ifyoudon’t understandsomething
or needmorehelp,write (include
yourphone number):
ConsumerAffairs
GeneralElectricCompany
Appliance Park
Louisville,KY 40225
Keepproofof original purchase
date(suchasyoursalesslip or
cancelled check)with this bookto
establishthe warrantyperiod.
Wwm!Ck)wnthe Iimodd
andserial numbers.
You’llfind them ona plateeither at
the bottom,just insidethe door,or
onthe backof thecabinet.
Thesenumbersarealso onthe
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer,Beforesending in this
card, pleasewritethese numbers
here:
ModelNumber
SerialNumber
Usethese numbersin any
correspondenceorservice calls
concerningyourfreezer.
Ifyoureceivedadamagedfreezer,
immediatelycontactthe dealer(or
builder)that soldyouthe freezer.
Savetime and money.
BeforeYoucall forservice, check
the ProblemSolveron pages 13 -
and 14.It lists minor causesof
operating problemsthat youcan
correctyourself. It could saveyou
an unnecessaryservice call.
If YouNeed Service . . . . . . .. ..15
Warranty , . . . . . . . . . .Back Cover
@Location of your freezer is
important. Don’t locate it in awarm,
unventilated laundry areaor storage
room, Avoid putting it next to your
range, aheating vent or where the
sun will shine directly on it.
*Tryto arrange your frozen foods
s)f~tematica~[yso you can find what
you want in the freezer quickly.
*Don’t open the freezer door mare
often than necessary and close it
as soon as possible, in
hot, humid weather.
*When using yourfreezer,be
careful not to leavethe door open.
Always check to makesure the
freezerdoor is properly closed
before ieaving the house or retiring
for the night.
@If you turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
2

usingthis
appliance,alwaysexercisebasic
safetyprecautions,includingthe
following:
@Usethis applianceonlyforits
intendedpurposeasdescribedin
this Useand CareBook.
@Thisfreezermustbe properly
installedin accordancewiththe
InstallationInstructionsbeforeit
isused.Seegroundinginstructions
belowand on page4.
*Never unplugyourfreezerby
pullingonthe powercord.Always
grip plug firmly and pull straightout
fromthe outlet.
~Repairor replaceimmediately
all electric servicecordsthat
havebecome frayedor otherwise
damaged. Donot use acordthat
showscracksor abrasiondamaae
ong its length or at either the plug
connector end.
@Afteryourfreezerisinoperation,
d. nottouch the cold surfaces,
particularly when handsare
damp or wet. Skin may adhereto
these extremely cold surfaces.
~Do not operate your freezerin
the presenceof explosivefumes.
*Don’trefreezefrozenfoods
whichhavethawedcompletely.
Youmaysafelyrefreezefrozen
foodsthat havethawedif theystill
containicecrystalsor iftheyare
still cold—below40°F.(Shellfish
cannotbe keptaboveIO°F.safely
becauseof bacteriagrowth.)
Thawedground meats,poultry,
orfish that haveanyoff-odoror
off-colorshould notbe refrozen
andshould notbeeaten. Thawed
icecreamshould bediscarded. If
the odoror color ofanyfoodis poor
or questionable,get rid of it.The
food maybedangerousto eat.
Evenpartialthawingand refreezing
reducethe eating quality offoods,
particularly fruits, vegetables,and
preparedfoods. The eating quality
of redmeats is affectedlessthan
that of manyotherfoods. Use
refrozenfoods assoon aspossible
—theywon’t keepas long asfoods
frozenonly once,andthe sooner
they’re used,the better their eating
will be.
oHyourold freezerisstill around
the housebut notin use, besure
to removethe lid or door.This will
reducethe possibility of dangerto
children.
Cautionshould beusedwhen
removingthe doorofafreezer.
Particularcautionshouldbeused
when removingthe lid of achest
freezer,asmostchestfreezerlids
areunderspringtension. Contact
the manufacturer’srepresentative
for amethodof saferemoval.
Instructionsfor removingthe lid of
yournewchestfreezerarelocated
onthe backofthe cabinet,
eUnplugyourfreezer:
A. Beforemakinganyrepairs,
Note: Westmnglyrecommerm’
thatanyservicing beperformed
byaqualifiecfindividual.
B. Beforecleaning.
C.Beforereplacingaburned-out
light bulb,the freezershould
be unplugged in orderto avoid
contactwith alivewirefilament.
(A burned-out light bulb may
breakwhen being replaced.)
Note: Turningtemperaturecontrol
to C)FFpositiondoesnot remove
power to thelight circuit.
HOW03
Forpersonal safety,
this appliance mmt be
The power cord of this appliance
is equipped with athree-prong
grounding) plug which mateswith
standard three-prong (grounding)
IIoutlet (Fig. 1)to minimize the
~= possibility ofekxtric shock hazard
~xW; from this appliance,
PREFERRED
METHOD
h
‘>pQ
~$
%
F\\ ‘!
INSUREPROPER
GROUNDEXISTS
BEFOREUSE
Fig, 1
Havethe wall outlet and circuit
checked by aqualified electrician
to makesure the outlet is properly
grounded,
3
Where astandard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wall outlet.
m) i“’ml”, CWT
OR THE
THE
(cmtinuednextpage)
PartNo.46831OPO5

LJsedadapter plug
Becauseof potentialsafety
hazardsunder certainconditions,
westrongly recommendagainst
useof anadapter plug. However,
ifyoustill elect to usean adapter,
wherelocal codespermit, a
TEMPORARYCONNECTIONmay
bemadeto aproperlygrounded
two-prongwall outlet byuseof a
ULlistedadapter (Fig.2)available
at mostlocal hardwarestores.
TEMPORARYMETHOD
PERRIHWIINCANAIIA) =
(ADAPTERPLUGSNOT
The larger slot in the adapter must
bealigned with the largerslot in the
walloutletto provideproperpolarity
in the connection of the power cord.
CAUTION:Attachingadapterground
terminal to wall outlet coverscrew
does notground the appliance
unlesscover screw is metal, and
not insulated, and wall outlet is
—groundedthroughhousewiring.You
should havethe circuit checked by
aqualified electrician to make sure
the outlet is properly grounded.
When disconnecting the power
cordfrom the adapter, always
hold the adapter with one hand.
If this is not done, the adapter
ground terminal is very likely to
break with repeated use.
Should the adapter ground
terminal break, DO NOT LEE the
appliance until aproper ground
hasbeen established.
useofextension Ccmts
Becauseof potentialsafety
hazardsundercertainconditions,
westrongiyrecommendagainst
the useof anextensioncord.
However,if youstill electto usean
extensioncord, it isabsolutely
necessarythat it bea ULlisted
3-wiregroundingtype appliance
extensioncord havingagrounding
type plug and outletandthat the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts.
Such extensioncordsare
obtainablethrough your local
serviceorganization.
Tlw freezershouldalways
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz,single phaseAC.
Some models arealsorated 100
volt, 50 Hertz. Checkthe model
and serial number plate.)This is
recommendedforbestperformance
and to preventoverloading house
wiring circuits, whichcould cause
apossiblefire hazardfrom
overheating wires.
Location
Yourfreezershouldbe conveniently
located for day-to-dayusein adry,
well-ventilated room.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than I1O*F.or colder
than 32°F.
Be sure to install your freezer on a
floor strong enough to support it
when it is fully loaded.
Also see Energy-SavingTips
regarding location.
Allow 4inches on top and 3 inches
at sides and back for proper air
circulation.
AdjustableLegs ~
Turn left to raise --
right to lower
Legsatthe frontcornersofthe
freezershouldbeset sothe freezer
isfirmly positionedonthe floor,and
thefrontisraked just enough so
thedoorcloseseasilywhenopened
about halfway.
Starting
1.Clean the insideof the freezer
with amild solution of baking soda
and water(seepage 12).
2. Connect cordto poweroutlet.
3. Turntemperature control to
No.4, This isthe normal setting for
safe,iong-term freezing. Forcolder
temperatures,turntohighernumbers.
4. Aliowfreezerto operatefor atleast
two hoursbeforeplacingfood inside.
Freezing temperature 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.

—T&nperatumMonitor
—Ilnterk)rlight 9. Freezefoodsquickly.
Continuallyrotatefrozenfoodsto
thefrontofthefreezersothelongest-
frozenfoodsareusedfirst.
Turnscmwhenthe doorISopenea;
turns offwhenthe door isclosed.
Puumoti ON TEMP.MONllOR
Em AIARM Fkfrigeratd cabhmtshelves 10.Storefrozenfoodsimmediately.
Commerciallyfrozenfoodcanbe
storedanyplaceinthefreezer.These
foodsshouldnotbeallowedtothaw
beforebeing placedinthe freezer.
Coolingcoilsweldedto shelves
hastenfreezingwhenfoodisplaced
indirectcontactwith shelves.
TheamberPOWERONlight,
whenglowing,indicatesthat
electricalpowerisbeingsupplied
tothe freezer.
The redTEMI?MONITORlight,
whenglowing, indicatesthatthe
temperatureinsidethe freezeris
about20*F.or warmer.
The ON-OFFALARM,whenON,
buzzessimultaneouslywiththe
glowingofthe redlightto provide
additional warningof highfreezer
temperatures.
You’llfind these materialshelpful
in preparingfoodsfor the freezer:
1.Freezethe best. Freezeonly
top-qualityfoods. Freezingretains
qualityandflavor;itcannotimprove
quality. @Largekettlewithclose-fitting lid
for blanching vegetablesandfruits
~Finesieveorsmallcolanderto
‘put vegetablesinfor blanching
Caution:Adding morethan 3
poundsofwarmfoodper cubicfoot
of freezercapacity can trigger the
alarm system.
2. Keepworkareaclean.
3. Workquickly.The quickerfruits
andvegetablesarefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,
too,with less culling and sorting.
@Assortmentof knivesfor cutting
up meat,fruits andvegetables
henyouget yournewfreezer,
heC) N-OFFALARM will beinthe
oFFpositionsoitwill notbuzzduring
initial start-up.Whenthe freezer
hasrun long enough and the red
TEMf?MONITORlightstopsglowing,
turn onthe ON-OFFALARM—
push keyor eraserend of apencil
intothe holemarked ON and
switchthe rockerswitch.
~Rollsof absorbentpapertowelsor
soft clothtowelsfordraining foods
4. Choosecorrect packaging
materials. Frozenfoodswill dry
out if notproperly wrapped or
packaged. Both rigid containers
and flexible bagsor wrappers
can be used. Makesure they are
especially designed for freezing.
~Properfreezer packaging
materialsfor varioustypes offood
(seepage 10)
~Small loading funnel for fruit and
vegetablecontainers,to keep
sealing edge clean
UIGlassmarking pencil for labeling
packages
The signal lights and buzzer
operateon household electrical
power,and will not perform if power
tothe freezer iscut off.
5. Followreliable instructionsfor
freezing different types of food. ~Rollof freezertape
6. Freezefoods in practicalmeal-
sized packages.
lock
(onmodelssoequipped) 7. Fillcontainer properly. When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2” at
top (1-1/2”for glass containers)to
allowfor expansion during freezing.
The keyfor the spring-loaded lock
isautomatically ejected—keywill
not remain in lock in either the
open or closed position. Keep the
key out of reach of children and
awayfrom the freezec
TOquick-freezesmall amounts of
food, place it in direct contact with
any refrigerated shelf.
8. Freezecorrect quantities.
There isan established maximum
of food your freezer is designed to
freezeat 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-freezelargeamounts of
food, turn control to No. ZReturn it
to No.4after freezing is completed.
Letsyoustorefrozenfood packages Neverfreeze morethan three
pounds of food percubic foot of
freezercapacity at onetime.
.like booksfor easy selection. -
l#Ek4
k.
—5*JLme-4x3!3 door shelf
~DJŠSpecially sized for storage of
.-.-- frozenjuice cans. Some models
havetwo juice-can shelves.
If you havealarge quantity of food
to freeze,store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
5PartNo.46831OPO5

(Months)
FRESH MEATS 0“ E
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
Variety Meats (Beef). . . . . . ., .. ...3-4
Variety Meats (Pork). ............2-3
Sausage(Pork). ., . . . . . . . . ......1-2
Opossum,Rabbit, Squirrel. .......6-8
PROCESSED MEATS
Bacon. ........................1
Frankfurters. ...................1/2
(Months)
COOKED POULTRY 00 ~
Pieces (covered withbroth). ......6
Pieces(notcovered), , . .,......,.1
CookedPoultryC)ishes.....,.....4-6
Fried Chicken.. , .,, , . . . ........4
FISH
Shellfish, ......, .. .,, .. .., ... ..Upto4
Lean Fish. .,.... ,, .,.,.,.,,,..,6-8
Fatty Fish. .....,...,.,.,.,.,.,.2-3
Shrimp(raw,unpeeled). . . ...,...12
Shrimp(cooked), ,, ., . . . ........3
PRODUCE
Most Fruits&Vegetables. ........8-12
Ham (whole, halforslices). .......1-2 Asparagus. .....................6-8
Mushrooms. ...................Upto6
COOKED MEATS Onions. .....................,.3-6
Cooked Meats& Meat Dishes.. .,.2-3
Gravy& Meat Broth. ............2-3
FRESH POULTRY
Chicken &Turkey (whole]. .. ......12
Chicken(pieces). ...............9
Turkey(pieces). .........,..,...6
Duck &Goose(whole). . . ........6
Giblets.................,......3
Game Birds. . . . . . . . . ., ., . . .....8-12
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
Pastry(unbaked). ..............,2
Pies(baked). ..., .. .. .. ... ... ...Uptol
Pies(unbaked). . ... . . . . . ........2
(Months)
12AtRYPRODUCTS oo~ —
Butter. ..........,..........,.,5-6
Cottage Cheese. ., . . . . . . ..,,....1
SoftCheese. . . . . . . ., ., . ...,....4
Harder Semi-hardCheese. ......6-12
Eggs. ...........,......,,.,..,12
lceCream, Sherbet, .,, ,. .,. ., Uptoltol
Milk. ......................,,..1
OTHER FOODS
Candies, ........, .............12
Left-overs(cooked). .. .. ... .., .,.Uptol
Pizza. ..,<...., ..........,.....1
Prepared Dishes. ., ............,2-3
Sandwiches. . . . .., .. .. ... ... ...Uptol
Soups, Stews, Casseroles, .......2-3
Newtechniques areconstantly beingde-
veloped, Consultthe County Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
&
and
PackagemeaLpoultry, fish and game
in moisture/vapor-proof materialsuch
asaluminum foil, cellophane,freezer
foilorplasticbags. Excluders muchair
aspossible. Labelandfreezeatonce.
NOTE:Packagesoffresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
for freezing,Rewrapinmoisture/vapor-
proof material
Ivkx3t
Removeasmuch bone andfatas
possible from meatbefore packaging.
Donot salt meat,When irtdividual
piecesofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them for easierseparation
during thawing.
Cl@anthoroughly before packaging.
Padsharp or protruding boneswith
folded freezer paperoraluminum foil.
Wrapgiblets separately.
VVilciGarne
Thesamemethodssuggestedfor
poultry and meatmaybe usedfor
preparingandfreezingwild game.
Fish
Cleanfish thoroughly before packag-
ing. Cut-uppiecesof’’lean” fish such
ashaddockandcodshould berinsedin
brine madewith 2/3cup ofpure table
saltpergallon ofwaterto reduceleak-
ageduringthawing. Keepin solution
notoverl minute.Brine isunnecessary
for whole fish orfattyfish suchas
salmonormackerel.
Oysfers, Ciams, Shtimps,
scallops
Washshells in running water (soak
ciams)and shuck,working quickly.
Discardsheils. Do notwash clamsor
oysters,Scallops maybe rinsedin
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Removeand
discard headsand black vein, Wash
and packagein freezer containers.
Gabs and!Lobsters
Chill fish andremove backshell,
Steamor boil in water for 15to 20
minutes.Coolthoroughly,then pick
edible meatfrom shells andpackage
in proper containers.Seal andfreeze
immediately.
Frozenmeat,fish or poultry should be
left inthe original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5hoursper
poundto thaw meatinthe refrigerator.
Whencooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2 if cooking conventionally–
muchlessif cookingwith microwaves.
If necessaryto thawmeatquickly,thaw
at room temperature—allowing only
2hours per pound.
o
@+
-~&&~
Don’trefreezemeatthathascompletel:~~&
thawed; meat,whether raworcooked,
c
-=..
-,.+r=
can be frozen successfully only once. ~%$~
.—-
,y+~-
---.-
6

AlJ5sa
W15= Preparation for freezing VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling Steam
Water
1. Clnlyvegetablesattheir peakof
maturityshouldbechosenfor freez-
ing.Somevarietiesof vegetables
arebetteradaptedfor freezingthan
others.Forcompleteinformation,
contactyourCountyExtension
Service,
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2mini 3min$ Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- fvfedium stalks directions, leaving no
tainers, or cut in 2-inch 3min. 4rein? head space. Seal.
lengths. Scald according
to size of stalk.
BEANS Cut snap beans in 1or 3rein? 4?4min.
Green 2-inch pieces. Leave Chill and drain, Pack in freezer carton leaving
“’French” beans whole or %-inch head space.
slice.
2. Sort,cleanandwashvegetables
in coldwater.Keepthoseof thesame
sizeall together.Largepiecestake
longerblanching. BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima water. Scald, cool in ice 1rein? 4min. water. Drain. Pack in
water and sqeeze beans Medium to large cartons, bags or boxes,
out of pods. 2to 3 4 to 5leaving %-inch head
min. min. space. Seal.
3. Workwith smallamounts,about
onepound,thatcanbepackagedin
ashorttime.
4. Blanchallvegetablesexcept
tomatoes,green peppersandherbs
beforepackaging.Properblanching
stopsthe ripeningprocesssovege-
tablesareheldattheir peakof
freshness.
BROCCOLI Select tender uniform 3min. 5rein? Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teas~oonfuls salt leaving no head space.
in 1gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1Yzinches
across. Scald.
BRUSSELS Clean and cut sprouts 4rein? 5Y2min.
SPROUTS Chill and drain. Pack in from main stem, sort ac- freezer containers, leav-
cording to size and scald. ing no head space.
Boiling-water method
(a)Selectlargeutensilof4-or 5-quart
capacityandfill with one gallonof
waterfor eachpoundof vegetables
to be blanchedat onetime. Usetwo
allonsfor eachpoundof leafyvege-
ables.Bring waterto boiling.
(b)Blanchone poundof vegetables
atatime. Placevegetablesin awire
basketorcolander.Immerseinboiling
waterandcover.Counttime imme-
diatelyafterboilingbegins(seechartat
right). Forhighaltitudes,add1minute
to blanchingandchilling times.
CARROTS Clean, wash and peel. 3rein? 4?4min. Chill, drain and pack into
Leave small carrots whole.
Cut others into slices containers, leaving %-inch
head space.
or cubes.
CAULIFLOWER Trimand wash. Break into 3rein?” 4V2min. Chill immediately. Drain.
flowerets 1inch wide and Package compactly, leav-
about 1%to 2inches long.
Soakin salted water for ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young corn with Small ears Chill twice as tong as you
thin, sweet milk. i-tusk and 7min$ 9min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according 9rein? 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 min~ 12 min.
(c) Chill vegetablesquicklythe same
lengthoftimeasforblanchingbypiung-
ing them into ice water.or undercold
running water,Removefrom water
anddrainon towels. CORN Scald corn on cob and 5to 6 6 min. Package Leave !&inch
Whole Kernel chill. Cut off whole kernels. rein? head space.
Steam method GREENS Beet greens, collards,
kale, 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, kale, Chill in cold water and
chard, mustard and drain thoroughly be-
turnip greens tween absorbent towels,
2min.” Pack in freezer cartons or
Collards bags and seal.
3min.
Spinach
1Y;to 2rein!’
Use pressure cookec vegetable
blancher, or other large utensil.
(a) Fill utensilwith 2inchesof water,
Bring to boiling point.
(b) placeVegetablesin awire basket
or rackabove the boiling water.Cover
andbegintiming immediately(referto
chartatrightforsteamingtimes).Keep
heaton HIGH while vegetablesare
steaming. If usingapressurecooker,
the petcock should be left open.
PEAS Shell and discard over- 2min$’ 2min. Chill and drain. Package
mature peas. compactly, leaving !&inch
head space.
POTATOES Peel and slice lengthwise Cool to room temperature.
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to 360°F for 4cartons and seal. To serve,
minutes until tender, but thaw and cook in 375°F
not browned, Drain well. fat until brown. Or cook,
unthawed, in 500° Foven.
(c) Chill vegetablesquickly the same
lengthof timeasforsteamingbyplung-
ing them into ice water,or undercold
running water. Removefrom water IPOTATOES Select smooth new pota- 3to 5
White Chill, drain, package in toes directly from garden. min. cartons, bags or boxes.
Wash, peel or scrape, and Leave Y2-inch head space.
scald. Seal.
nd drain on towels,
‘OTATOES Wash. Cook until almost Pack in freezer containers,
Sweet tender and cool. Peel: cut allowing Yz-inch head
in halves, slice or mash. space. Seal.
.—.
.. Packagevegetablesin moisture/vapor-
pt”oofcontainers. Leave%-inchhead
spacein package(1!&inch for glass
containers). Freezequickly.
<
.;C?UASH Select tender squash with 3rein? 4% min. Chill immediately, drain
soft rind. Cut in h-inch and package. Leave
slices. Y?-inch head space. Seat,
“Preferred method **Use 4teaspoons sa/t to aga//on
7PartNo.46831OPO5

Preparation for freezing
1=Sort fruits for uniformripeness,
qualityandsize.
2. Washfruitsthoroughlyincoldwater
anddrainthoroughly,
3.Workwith smallquantitiesand
freezequickly,
4. Packin cartons,cutting or slicing
largerfruits, Addsugaror syrup.
5. Toavoiddiscolorationof apples,
apricots,peachesandpears,(1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1cupof syrup)following
directionson label,or (2)dip slicesof
fruit for 1minuteinsolutionof3table-
spoonslemonjuice to 1gallonwater,
rinsein cold water,drain,andpackin
sugaror syrup.Placecrumpledpiece
of cello or waxedwrapontop of fruit
beforeclosirigto keepfruit in syrup.
Packing
Alwaysallowheadspace.Allow%-inch
headspacein pint containers(1inch
for glass),l-inch headspacein quart
containers(2 inchesfor glass).
Sweetening fruits helps retain flavor,
color and texture. The methodof
sweeteningdependsonfruit used.
Seechart at right for recommended
method.
(a)Dry sugar pack. Suitabie for fruits
that maketheir own juice whensugar
isadded.Add dry sugar(seechart at
right) andstir gently until mostof the
sugarhasdissolvedinthejuice drawn
fromthefruit,thenpourintocontainers.
(b).Syruppack.Suitable for fruits
which havecomparativelylittle juice,
andthosewhich darken readily.Add
syrupto coverfruit, Allow %-inchhead
space(1%inch for glasscontainers).
(~)Unsweetenedpack. Suitable for
specialdiets.
Guide far syrup
Cupsofsugar
Percentage tobt?addedper Approximate
ofsvrtiu uhtofwater vieldinflinls
+Recommemledformos[ frui[s
Method: Dissolve sugar in boiling
wateror mixthorol,j~hly With cold Water
until dissolved. Chili before using.
FRWT PREPARATION PACKAGING ~
APPLES Wash, peed and slice apples to about
Ya-inch thickness. If apples are to be
packed in sugar, prevent discoloration
by (1) steaming for IYz to 2minutes, or
(2) dipping in solution of 3tablespoons
lemon juice to 1gallon water for 1
minute, rinsing in cold water, and
draining, Solution may be reused.
Syrup pack: Slice into container,
cover with 40% syrup. Add 1teaspoon
ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle %cup of sugar
over each quart of apples. Stir to cover
all surfaces with sugar. Seal, Adding
1teaspoon ascorbic acid to sugar is an
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 boiiing acid to 1cup syrup).
water IY2minute. Sugar pack: Mix 1teaspoon crystalline
ascorbic acid with YZcup 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 a 40 to 50 Y’sugar 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 Cover “with407. sugar syrup which con-
Sweet 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 a 5070 sugar syrup,
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes Cover with orange juice or 30% sugar
half and remove seeds (remove water-
Honeydews syrup. Seal and freeze.
melon seeds as you cut balls). Scoop
Watermelons out melon balls or cut in 3~-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. %teasPoon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold 4CY$Z0syrup
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 1Seai.
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 4070 has been added (1 teaspoon ascorbic
syrup for 1to 2minutes. Cool in syrup, acid to 1cup syrup). Seal
then drain.
PINEAPPLE Peel. core. slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with 30Y0 syrup.
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40’70
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,
%3’”’virlghm?r-1h.liis
Plficeunopenecjcontainers inrefriger-
ator,Serve whiIefruit isstiIIs{ightIyicy.
8

~
-3a9$- Butterand Margarine
Overwraporiginalcartoninmoisture/
vapor-proofmaterialor enclosein
moisture/vapor-proofcontainers,
cheese
Freeze cheesein %-to l-pound
pieces,Wrapin moisture/vapar-proof
material.Uncreamedcottageand
Camembertcheesemaybe kept in
thefreezerthoughtheremaybesome
waterseparationonthawing.Cream
andprocessedcheesedo notfreeze
well asfreezingaffectstheir smooth
texture.
Cream
Ordinaryhouseholdcreamfor table
usedoesnot freezewell, but will be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40per
cent butterfat maybe frozen.Heavy
creamwhichhasbeenwhippedfreezes
well,too. Dropmoundsof whipped
Bread and Rolls
creamonbakingsheets.Freeze.Trans-
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.
Ic~ Cream
Commercialicecreamscanbestored
inthe freezerintheir originalcarton.
Home-madeice creamshould be
packedin moisture/vapor-proofcar-
tons.Forbestresults,placeicecream
inthe interior of the freezerrather
thanonthe doorshelves.
Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
lowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
locationinthe freezer(the rearis
slightly colderthanthe front) andthe
temperaturecontrol settingto keep
yourfavorite ice creamatthe right
servingtemperature.
Bake,cool, wrapandfreeze.Toserve:
thawin wrappingsat roomtempera-
ture.Or,heatortoastfrozen.Ifdesire$f,
wrapinfoil andwarmfor 15minutesin
250° to 300°Foven, /Vote.’mostcom-
mercially bakedproductsshould be
rewrappedin moisture/vapor-proof
material before freezing.
EJiscuik
Maybe frozen bakedor unbaked.To
servebakedbiscuits: defrost in wrap-
pings at room temperature for one
houri Reheatfor 5minutes in 4259F
oven.Orplacefrozen biscuitsin 375°F
ovenfor 15minutes. Unbakedbiscuits
shouldbethawed,then bakedasusual.
cake
Bakeandcool. Iffrosted,freezebefore
wrapping to avoid sticking, Toserve:
unwrapfrosted cakes;thaw at room
temperature. Thawunfrosted cakesin
wrappingsatroomtemperature.Allow
about two hoursto thaw alarge cake.
cings madewith egg white do not
reezesatisfactorily. Those fmadewith
~~= powdered sugar,butter, fudge or
?%====
~whipped cream freeze well.
ms~ ~QQ~j!#J~
If baked before freezing, cool and
packagethem carefully in moisture/
Eggs
Useonly fresheggsfor freezing.Chill
beforefreezing,Wholeeggsmaybe
frozenorthe whitesandycdksfrozen
separatelyasfollows:
WholeEggs-Mix yolksandwhites
thoroughlywith afork,Donot beat in
air, Add1teaspoonsaltto each2cups
of eggs.
EggWhites-Separate andfreezein
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrupor sugarpercupfulof yolks.
Blendwith fork.
Packeggsin freezercartonallowing
~2-inchheadspace(1%-inchfor glass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
vapor-proofmaterial.Theywill thawin
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybewrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing,and bake.
Pies
Most piesexcept cream,custardor
meringue-toppedpiesfreeze well,
bakedor unbaked.Bakedpiesstore
for alonger time. Omit steamvents
from piesto befrozen unbaked.
Toserveunbakedpies:Cutsteam
vents intop crustandplacefrozen pie
inovenatusualtemperature.Increase
bakingtime 10to 15minutes.Thaw
frozen bakedp~es,wrapped,for 1to
IY2hoursat roomtemperature.TO
serve warm,unwrapwithout thawing
and heat in 300°Foven for 30 to 40
minutes,
Quick EM2ads and Muffins
Bake,cool andwrapat once. For
serving, thaw,unwrapped,at room
temperature or warm, unwrapped,in
300°Foven.
Dishes
Such foods aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withtheexceptionof seasoning.During
storage,onionflavor becomesless
noticeableandceleryflavor more
pronounced.Spicesalsolosetheir
strengthduring longperiodsof stor-
age.Omit potatoesfrom stewsand
soupsasthey becomemushy.
Coolmaindishesafter cooking;pack-
agein moisture/vapor-proofmaterial
andfreeze.Toservethesefoods,thaw
graduallyover low heataddingalittle
liquid if necessaryto prevent foods
from sticking to the pan.Or heat in a
300°F ovenfor about1houror until
heatedthoroughly.
Sanclwich Tips
All varieties of breadscanbefrozen.
Spreadsoftened butter on eachslice,
then spreadfilling. It is not 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 saladgreensandraw
vegetablesdo not freeze well and
should be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material andfreeze.
9PartNo.
468310P05

Properpackagingisessentialfor
successfulfreezing,Becausesolidly
frozenfoodslosemoisturein the dry
0° to 5°F temperatureof afreezer,
they mustbe properlyprotectedby
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand
for labeling.
Freezer packaging
materials
Materials Uses
Cartonswith Fruits,
moisture/vapor- vegetables,
proof liners somemeats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
bags meats
Glassfreezerjars Juices,fruits,
vegetables,
cookedfoods
Packaging instructions
DrugstoreWrap
t’ I
1. Placefood incenterof wrapping
paper.
Plasticcontainers Sauces,fruits,
andboil-in bags vegetables,
cookedfoods
Laminatedpaper Meats
Heavy-dutyfoil Meats,baked
goods,leftovers
Cellophane Bakedgoods,
sandwiches,
small meatcuts
ullY__————
2. Bring two paralleledgestogether.
Fold in lock seam,repeatuntil the
lastfold restsfirmly on food.
3. Fold ends,excluding asmuch air
aspossible.Sealwith tape ortie firml~
with heavystring.
Butchers’
Wrap
Pjacefooddiagonallycmonecorner ~
of paper.Rollpaperandfoodtogether
diagonally,folding in extramaterial
asyou roll. Sealwithfreezertape,
Cartonsandcontainers-Fruits,
vegetablesandcookedfoodsmay
bepackagedin freezercartons,
containersandjars.
[-1
-.—
—-—-—..
Aluminum foil– Placefood on heavy-
duty foil andmold foil to shapeof the
food. Onlyonethicknessisrequired.
No heatsealingortapingisnecessary.
Labeling containers– Be sure to
label all containers andpackageswith
contents and date that it wasplaced
in the freezer.
10