GE CA10 User manual

Contents
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Manual Defrosting
Upright Models
CA1O CLM9
CA13 (M2I
C2U6

Readthis Ixmk ca?’efully.
It is intendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyfor answerstoyour
questions.
Ifyoudon’t understandsomething
or needmorehelp,write(include
your phonenumber):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY 40225
Keepproofof original purchase
date (suchasyoursalesslip or
cancelled check)withthis bookto
establishthe warrantyperiod.
Writedawnthe m
andserialnumbers.
You’llfind them on a plateeither at
the bottom,just insidethe door,or
onthe backofthe cabinet.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesendinginthis
card, pleasewritethese numbers
here:
ModNumb
SeriNumb
Usethese numbersinany
correspondenceor servicecalls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,
immediately contactthe dealer(or
builder)that sold youthe freezer.
Savetime and money.
Byoucall forservice,check
the Problem Solveron pages 13
and 14.It listscausesof minor
operating problems that youcan
correctvourself.
Ehergymsaving tips
@Locationofyourfreezeris
important. Don’tlocateit in awarm,
unventilatedlaundryareaorstorage
room.Avoidputting it nextto your
range,aheatingventorwherethe
sunwill shinedirectlyon it.
IDTryto arrangeyourfrozenfoods
systematicallysoyoucanfind what
youwant inthe freezerquickly.
@Don’topenthe freezerdoor more
oftenthan necessaryandclose it
assoonas possible,particularly in
hot, humidweather.
oWhen usingyourfreezer,be
careful notto leavethe dooropen.
Alwayscheckto makesurethe
freezerdoor isproperlyclosed
beforeleavingthe houseor retiring
for the night.
cIfyouturn the temperature
controlto the coldest position for
quick freezing, don’t forgetto turn it
backto the regular setting.
,–– –-

usin~this @Dom’trefreeze frozenfoods
appliance,alwaysexercisebasic which havethaw@dMWnpbtely,
safetyprecaqticms,hwli,.tcfing,the ,Youmaysafdy refreezefrozen
fdiowing: ~foodsthat havethaymciiftheystill
@Usethis ap’pli+nceonlyforits contain’idecryi$aisor if theyare
intended purpose asde$tiribqciin stiii colci--iwiow 40°E (Shelifish
this Useand~are ~ook.. ~cannotbe.keptaboyeIO*F.safeiy
becauseof bacteriagrowth.)
$This freezer imws~b6 p~opirly “T‘m~ats,poultry,~
instaiki inac.cchdam%withthe ‘
IinstallatbnInstructionsbeforeR~orfish‘thathaveanyoff-odoror
is used. See.groundinginstructions off-colorshould not be refrozen
belowandon page4. and should notheeaten.Thawed .
icecreamshouid bediscarded.If
Cautionshouldbeusedwhen
removingthe doorof afreezer.
Particularcaution$houidbe used
whenremovingthe iid of achest
freezer,asmostchestfreezerlids
ar~underspringtension. Contact
the manufacturer’srepresentative
.forarndhod of saferemoval.
l@rutitions for removingtfp lid of
yournewGhestfreezerare l~cated
onthe backof the cabinet.
~LfnpiuJgyourfreezer: )
A. Beforemakinganyrepairs.
0Neverunplugyourfreezerby the odor or coiorof anyfood ispoor
pu!ting onthe powercmd. Always or questionable,get rid of it.The ——
Note: WeWronglyrecorivnencf
thatanyservicingbeperformed
byaqua/ifiedindividuai. -
-
—
—
m.
grip phg firmly-andpuii straight6ut
from the outiet. food maybe dangerousto eat.
Evenpartiaithawingand refreezing
reducethe eating quaiity of’foods,
particuiady fruits, vegetables,and
preparedfoods.The eating quaiity
of red meatsisaffectedlessthan
that of many otherfoods. Use
refrozenfoods assoon as possibie
—they won’t keepasiong asfoods
frozenoniy once,andthe sooner
they’re used,the bettertheir eating
wiii be.
B. Befofe cleaning.
@Repairor replaceimmediately
all electric servicecordsthat
havebecomefrayedorotherwise
damaged. 50 not useacordthat
showscracksor abrasion damage
aiong its iength or ateither the piug
or connector end.
42.Beforerepiacingaburned-out
iight buib,the freezershould
be unplugged in orderto avoid
contactwith aiivewire filament.
(Aburned-out iight bulb may
breakwhen being replaced.)
Note: Turningtemperaturecontrol
to OFFposRiondoesnotremove
power to thelight circuit.
oAfteryourfreezerisinopemtion,
do nottouch the cold surfaces,
pawha
cor wet. Skin may adhereto
these extremeiy coid surfaces. oHyourold freezerisstill around
the house but not in use, be sure
to removethe lidordoor.This wiii
reducethe possibility of dangerto
chiidren,
~!30not operateyourfreezerin
the presenceof explosivefumes.
Requirements–iMPoRTANT...Fkase
Where astandardtwo-prong
wall outlet is encountered, it is
the personai responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wall outlet.
The power cord of this appliance IwlkUPRO
is eq”uippedwith athree~~rong
T
GROEXI
(grounding) plug which mateswith BEFUS
Fig, 1‘
astandard three-prong (grounding)
wall outlet (Fig. ‘i)to m~n~mizethe-
~~~ possibility of electric shock hazard Havethe wall outlet and circuit
‘@-&~ from this appljanc~o checked by aqualified electrician
to make sure the outlet is properly
grounded. (g
3

Fl(co.
llse dadapterplug
Becauseofpotentialsafety
hazardsundercertain conditions,
westronglyrecommendagainst
useof an adapterplug. However,
if youstill elect to useanadapter,
wherelocalcodes permit, a
TEMPORARYCONNECTlONmay
be madeto aproperlygrounded
two-prongwall outlet by useof a
LJLlistedadapter(Fig.2)available
at mostlocal hardwarestores.
TEMPORARYMETHOD
(ADAPTERPLUGSNO
PERMITTED
IN
CANADA
Al
I I APc
Y
4, w’ -INSURPROPE
GROUNAN
FIRCONNECT
~ig.2BEFORUS
The largerslot in the adapter must
bealignedwith the larger slot in the
walloutletto provideproperpolarity
in the connection of the powercord.
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 makesure
the outlet is properly grounded.
When disconnecting the power
cordfromthe adapter, always
hold the adapter with one hand,
If this is not done, the adapter
ground terminal isvery likely to
breakwith repeated use.
!3hou!dthe adapter ground
terminal break, DO NOT USEthe
appliance until aproper ground
has been established.
of extension
Becauseof potentialsafety
hazardsundercertainconditions,
we stronglyrecommendagainst
the useof anextensioncord.
However,if youstill elect to usean
extensioncord, it isabsolutely
necessarythat it bea UL listed
3-wiregroundingtype appliance
extensioncord havingagrounding
type plug and outlet and that the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts.
The freezerSt’mlddalways
be pluggedintoitsown
individualelectricalouthX-
(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, which could cause
apossible fire hazardfrom
overheating wires.
l’%3~z~~
Location
Yourfreezershould beconveniently
located for day-to-dayuse in adry,
well-ventilated room.
Formostefficient operation, it
should not be locatedwhere air
temperature around the freezer is
ever higher than 1lO°F.or colder
than 32°F.
Be sure to install your freezeron a
floor strong enough to support it
when it is fully loaded.
Also see Energy-Saving Tips
regarding location,
Clearances
Allow 4inches on top and 3 inches
at sides and back for proper air
circulation,
AdjustableLegs
Legsatthe frontcornersofthe
freezershouldbeset so-thefreezer
isfirmly positionedonthe floor,and
thefrontisraisedjust enoughso
thedoorcloseseasilywhenopened
about halfway.
Freezer
Starting
1. Cleanthe insideof the freezer
with amild solution of baking soda
and water(seepage 12).
Connectcordto poweroutlet.
3. Turntemperature control to
No.4.This isthe normal setting for
safe,long-termfreezing. Forcolder
temperatures,turntohighernumbers
4. Allowfreezertooperateforat least
two hoursbeforeplacingfood inside.
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.
C)FFposition permits turning the
freezer off without unplugging it.

TemperatureMonitor
{on models so equipped) R$. Freezefoodsquickly.
Continuallyrotatefrozenfoodsto
thefrontofthe freezersothelongest-
frozenfareusedfirst.
Coolingcoilsweldedtoshelves
hastenfreezingwfoodisplaced
indirect contactwith shelves. 10.Stomtinntidsimmdiately.
Commerciallyfrozenfood canbe
storedanypiaceinthefreezer.These
foodsshouldnot beailowedto thaw
beforebeingpiacedinthe freezer.
FcmdlFreezing
Thetemperaturealarm islocated
onthe front of the freezer.The
alarmwiii sound ifthe freezer
temperaturerisesabove20° F.
Theaiarmoperateson househoid
electricity.if the powerfaiis,the
aiarmwiii not perform.
AnON/OFFswitchaiiowsthe
temperatureaiarmto bedeactivated
whennotwanted.The freezeris
shippedwith thetemperatureaiarm
inthe OFFposition. After the
freezerhas run iong enoughto
iowerthe temperature,youmay
activatethe aiarm.
Caution:Adding morethan 3
poundsof warmfood per cubic foot
offreezercapacity can trigger the
aiarm system.
1.FreezeIhe best. Freezeoniy
top-quaiityfoods. Freezingretains
quaiityand fiavor;it cannotimprove
quaiity.
ltkhpfulMaterials
You’iifind these materiaisheipfui
in preparingfoodsfor the freezer:
2. Keep work areacieam
3. Workquickly.The quickerfruits
andvegetablesarefrozenafter
picking, the betterthe frozen
productwiii be.You’iisavetime,
too,with iesscuiiing andsorting.
eLargekettiewith ciose-fitting iid
for bianching vegetablesandfruits
eFinesieveor smaii coianderto
put vegetables infor bianching
eAssortment of knivesfor cutting
up meat, fruits andvegetables
4. Choosecorrectpackaging
materiais. Frozenfoodswiii dry
out if not properiywrappedor
packaged. Both rigid containers
and fiexibie bagsor wrappers
can be used. Makesurethey are
especially designed for freezing.
~Floiisof absorbentpapertoweisor
soft cioth toweisfordraining foods
eProperfreezer packaging
materiaisfor varioustypes of food
(seepage 10)
eSmaii ioading furmei for fruit and
vegetabiecontainers,to keep
seaiing edge ciean
Toactivatethealarm, pushakey
or eraserendof apencii intothe
hoie markedONand movethe
rockerswitch to the ON position.
5. Foiiowreliable instructions for
freezing different types of food.
6. Freezefoods in practicalrneai-
sized packages ~Giass marking pencii for iabeiing
packages
Todeactivate the aiarm, movethe
switchto the OFF position. 7.Fiii container pWhen
piacing iiquid or semi-iiquid foods
in containers, ieaveabout 1/2” at
top (1-1/2”for giass containers)to
aiiowfor expansion during freezing.
eRoii offreezer tape
Key-ejectinglock
(enmodei$soequipped)
The keyfor the spring-ioaded iock
isautomatically ejected—keywili
not remain in iock in either the
open or ciosed position. Keep the
kout ofreach ofchikiren and
awayfrom the freezw
8. Freeze cqu
There is an established maximum
of food your freezer is designed to
freeze atone time—approximateiy
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s controi diai wiii maintain
sufficiently iowtemperatures in the
freezer to freeze recommended
quantities of food.
Toquick-freezesmali amounts of
food, piace it in direct contact with
arefrigerated sheif.
Toqlao
food, turn controi to No.7.Return it
to No.4after freezing is compieted.
Letsyoustorefrozenfpa
iikebooks for easyseiection. Neverfreeze morethan three
p o fpcfo
fc a o
if you havealarge quantity of food
to freeze, stare patl of it in your
ref f co
untii the first quantity is frozen.
Specially sized for storage of
frozenjuice cans. Some modeis
havetwo juice-can sheives.
Turnson when the door is opened;
turns off when the door is ciosed.
5

stcmgerm’t’les
(
FRESH MEATS o“ E
Roasts(LV.
R(&V ...
S(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
PROCESSED MEATS
Bacon.........................1
Frankfurters. ..................,1/2
Ham (whole, haiforslices). ..,....1-2
COOKEDN7EATS
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
(
CP
Pieces(covered with broth). ......6
Pieces(notcovered). . . . . .. ......1
Cooked PoultryDishes. .. ........4-6
Fried Chicken.. ......., ........4
F
S.... .. . . . . . . . .
LF........
FF.........
S(u...
Sh........
P
MFr. .
A. . . . . . . ..
Mushrooms...................
Onions........................3-6
CF......
P(f. .
B
Breads,Quick(baked). . . .
Breads,Yeast(baked). . . . . .......4-8
Breads,Yeast(unbaked). .. .
Cakes........................
Cookies.......................4
Pa.. . . . . ..
P. .. . . . .
P(. .. .. . . . . .
DP(
B............
C C .. . . . . .
S.. . . . . . . . .
HS. .
Eggs.......................,..12
lS. . . .
Milk. .... . . . . . . . .. .o. ... ... ...o1
OF
Candies...................,...12
L...
Pizza..........................1
PD. .
Sandwiches...................
S S C. .
Na b
vCtCE
SolU C
tl i fa
sf
Fish, &Game
Preparationand
packaging
Pmpfa g
moimsuch
asaluminumfoil, cellophane,freezer
foilorplasticbags.Ema
p L a freezeatonce.
NPfma
pcp
rsa n sw
forfreezing.Rewrapin moisture/vapor-
proof material.
Meat
Removeasmuch boneand fat as
possiblefrom meatbefore packaging.
Donot salt meat.When individual
piecesof meatarepackagedtogether,
placedoublethicknessoffreezerwrap
betweenthem for easier separation
during thavving.
Pm..dtry
Gleanthoroughly before packaging.
Padsharp or protruding boneswith
folded freezer paperor aluminumfoil.
Wrapgiblets separately.
WG
Thesamemethodssuggestedfor
poultry andmeat maybe usedfor
preparingandfreezingwild game.
Fish
Cleanfish thoroughly before packag-
ing.Cut-uppiecesof “lean” fish such
ashaddockandcodshouldberinsedin
brine madewith 2/3 CUPof puretable
saltpergallonof waterto reduceleak-
ageduring thawing. Keepin solution
notover1minute.Brineisunnecessary
for whole fish or fatty fish suchas
salmonor mackerel.
Oysters,Clams,Shrimps,
Scallops
Washshells in running water (soak
clams)andshuck,working quickly.
Discardshells. Do not washclamsor
oysters.Scallops may be rinsed in
fresh water. Packin freezer carton
andfreeze immediately. Shrimps are
best if frozen uncooked. Removeand
discard headsand blackvein. Wash
and packagein freezer containers.
CrabsandLobsters
Chill fish andremovebackshell.
Steamor boil in waterfor
mCt t p
emfsa p
in proper containers.Sealandfreeze
immediately.
Thawing
Frozenmeat,fish or poultry should be
left inthe original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5hours per
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 necessaiyto thawmeatquickly,thaw
at room tempet-ature—allowing only
2hours per pound.
Don’trefreezemeatthathascompletely
thawed; meat,whether raworcooked,
can be frozen successfully only once.
6

Prforfreezing
1.Ovetp
mschosenfor freez-
ing.Somevarietiesof vegetables
arebetteradaptedfor freezingthan
others.Fcin
cyourCountyExtension
Service.
2. Sort,cleanandwashvegetables
in coldwater.Keepthoseof thesame
sizeall together. L p t
lbl
3. Wwsa a
o p tcpin
ashorttime.
4. Blanchall vegetablesexcept
tomatoes,green peppersandherbs
beforepackaging.Properblanching
stopsthe ripening processsovege-
tablesareheld attheir peakof
freshness.
Bom
[Slargeutensilof4-0r5-qua
capacdyandfill with one gallonof
waterfor eachpoundof vegetables
to beblanchedatonetime. Usetwo
gallonsfor eachpoundof leafyvege-
tables.Bring waterto boiling.
(Blanchone poundof vegetables
at atime. Placevegetablesinawire
basketorcolander.Immerseinboiling
waterandcover.Counttime imme-
diatelyafterboilingbegins(seechartat
right). Forhighaltitudes,add1minute
to blanchingandchilling times.
(c)Chili vegetablesquickly the same
lengthoftimeasforblanchingbyplung-
ingthem into ice water.or undercold
runningwater.Removefrom water
anddrain on towels.
Steammethod
Upc v
b o lu
(Fill utensil with 2inchesof water.
Bring to boiling point.
(b) placevegetablesin awb
or rackathe boiling water.Cover
andbegintiming immediately(referto
chartatright forsteamingtimes).Keep
heaton H w va
sIf usingapressurecooker,
the petcock should be left open.
(c) Chili vegetablesquickly the same
lengthof timeasfor steamingbyplung-
ing them into ice water,or under cold
running water. Removefrom water
anddrain on towels.
Packing
Packagevegetablesin moisture/vapor-
proof containers. LeaveX-inch head
spacein package(1X-inch for glass
containers). Freezequickly.
VPBP
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.——

Fruits
Preparationforfreezing
1. Sortfruits for uniformripeness,
qualityandsize.
Washfruitsthoroughlyincoldwater
anddrainthoroughly.
3.Workwith smallquantitiesand
freezequickly,
4. Packin cartons,cutting or slicing
largerfruits.Add sugaror syrup,
5.Toavoiddiscolorationof apples,
apricots,peachesandpears,(1)add
ascorbicacidmixtureto syrup(1tea-
spoonto 1cupof syrup)following
directionson label,or (2)dipslicesof
fruit for 1minuteinsolutionof3table-
spoonslemonjuice to 1gallonwater,
rinse cwd a p in
sugaror syrup.Placecrumpledpiece
of cello or waxedwrapontop of fruit
beforeclosingto keepfruit in syrup.
Pa
AahsAllow%-inch
headspacein pint containers(1inch
for glass),l-inch headspacein quart
containers(2inchesfor glass).
Swfhrf
c a tThe methodof
sweeteningdependson fruit used.
Seechart at right for recommended
method.
(a)DrysugarpSuitable for fruits
that maketheir ownjuice whensugar
isadded,Add dry sugar(seechartat
right)andstir gently until mostof the
sugarhasdissolvedin thejuice drawn
fromthe fruit,thenpourintocontainers.
(b).Syruppack.Suitable for fruits
which havecomparativelylittle juice,
andthosewhich darken readily.Add
syruptocover fruit. Allow M-inchhead
space(lfi inch fgco
(Unp Sfor
specialdiets.
Guide km making syrup
Cupsofsugar
Pwcentago toRIatkkdpA
sfwWO
30%(light)* Iyf
40%(light)* Ii Ifi
50%(medium) 25 ~~
60%(medium) 3fi 2
65%(heavv) 4K 21A
*Rfmf
IDissolvesugar in boiling
wateror mixthoroughlywith coldwater
until dissolved. Chill before using.
Placeunopenedcontainersinrefriger-
ator.Servewhik?fruit isstil1SIightlyicy.
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Products
BaMa
Oocinmoisture/
vapor-proof
material
or enclosein
moisture/vapor-proofcontainers.
Cheese
Freezecheesein %to l-pound
pieces.Wrapin moisture/vapor-proof
material.Uncrearnedcottageand
Camembertcheesemaybe kept in
thefreezerthoughthere maybesome
waterseparationonthawing.Cream
andprocessedcheesedo notfreeze
well asfreezingaffectstheir smooth
texture.
C
Ordinaryhouseholdcreamfor table
usedoesnotfreezewell, butwill be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40per
cent butterfat maybefrozen.Heavy
creamwhichhasbeenwhippedfreezes
well,too. Dropmoundsof whipped
creamonbakingsheets,F T
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.
Ice Cream
Commercialicecreamscanbestored
in the freezerin their originalcarton.
Home-madeice creamshould be
packedin moisture/vapor-proofcar-
tons.Fbrpic
tit f r
t t doorshelves.
Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
lowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
location inthe freezer(therearis
slightly colderthanthe front) andthe
temperaturecontrol settingto keep
yourfavorite ice creamatthe right
servingtemperature.
I
I
<
.
IFoocb
BaR
Bcwafs
tin wrappingsat roomtempera-
ture.Or,heatortoastfrozen.Ifdesire~,
wrapin foil andwarmfor 15minutesin
250° to 300°F oven, Note: mostcom-
mercially bakedproductsshould be
rewrappedin moisture/vapor-proof
materialbefore freezing,
Biscuits
Maybe frozen bakedor unbaked.To
$ervebakedbiscuits:defrost in wrap-
pingsat roomtemperature for one “
hour.Reheatfor 5minutes in 425°F
oven.Or placefrozenbiscuits in375°F
ovenfor 15minutes. Unbakedbiscuits
shouldbethawed,then bakedasusual.
Cake
Bakeandcool. If frosted, freezebefore
wrappingto avoid sticking. Toserve:
unwrapfrosted cakes;thaw at room
temperature,Thawunfrosted cakesin
wrappingsatroomtemperature. Allow
about two hoursto thaw alarge cake.
Icings madewith egg white do not
fsaThose madewith
powderedsugar,butter, fudge or
whipped cream freeze well.
If baked before freezing, cool and
packagethem carefully in moisture/
vapor-proofmaterial.Theywill thawin
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybewrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing,and bake.
P
Most piesexcept cream,custardor
meringue-toppedpiesfreezewel!,
bakedor unbaked.Bakedpiesstore
for alonger time. Omit steamvents
from pies to be frozen unbaked.
Toserve unbakedpies:Cutsteam
vents intop crustandplacefrozenpie
inovenatusualtemperature,Increase
bakingtime 10to 15minutes.Thaw
frozen b p wrapped,for 1to
1VPhoursat room temperature.
serve warm,unwrapwithout thawing
and heat in 300°Foven for 30 to 40
minutes.
QuickE3readsandMuffins
Bake,cool andwrap at once. For
serving, thaw,unwrapped,at room
temperature or warm, unwrapped,in
300°F oven.
Dk#’Nx
Such foods aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withthe exceptionof seasoning.During
9
Eggs
Useonlyfresheggsforfreezing,Chill
beforefreezing.Wholeeggsmaybe
frozenorthe whitesandyolksfrozen
separatelyasfollows:
WEMixyolksandwhites
thoroughlywith afork. Donot beat
aAdd1teaspoonsalttoeach2cups
of eggs.
EggWhites-Separate andfreezein
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrupor sugarpercupfulof yolks.
Blendwith fork,
Packeggsin freezercartonallowing
~z-inchheadspace(1%-inchfor 91ass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
storage,onion flavor becomesless
noticeableandceleryflavor more
pronounced.Spicesalsolosetheir
strengthduring long periodsof stor-
age.Omit potatoesfrom stewsand
soupsasthey becomemushy.
Cool maindishesafter cooking;pack-
age in moisture/vapor-proofmaterial
andfreeze.Toservethesefoods,thaw
graduallyover low heataddingalittle
liquid if necessaryto preventfoods
from stickingto the pan,Or heatin a
300*F ovenfor about1hour or until
heatedthoroughly.
S’
All varieties of breadscan be frozen.
Spreadsoftened butter on eachslice,
then spreadfilling. It is not advisable
to usesaladdressingsfor spreading
astheyseparateandsoakintothebread.
Meat,fish, somecheeses,poultry and
peanutbutterarerecommendedfillings
for freezing. Cookedeggsbecome
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 beaddedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material andfreeze.
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Packaging
Pp e for
successfulfreezing.Becausesolidly
frozenfoodslosemoisturein the dry
0° 5tea f
tmp p
tq p mt
amoiF
tisusedto sealwrappingsand
fl
Frpa
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mo
ve
plsm
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
bags meats
=ass freezerjars Juices,fruits,
ve
cookedfoods
Plasticcontainers Sauces,fruits,
andboil-in bags vegetables,
cookedfoods
Laminatedpaper Meats
Pain
DW
1. Placefood in centerof wrapping
paper.
Heavy-dutyfoil Meats,baked
goods,leftovers
Cellophane Bakedgoods,
sandwiches,
smallmeatcuts Ilw —
~--”
1111w—.
2. Bring two paralleledgestogether.
Fold in lockseam,repeatuntil the
lastfold restsfirmly on food.
t
3. Fends, excluding asmuch air
aspossible.Sealwith tapeortie firmly
with heavystring.
BW
Placefooddiagonallyon onecorner
of pRp a foodtogether —
diagonally,folding in extramaterial
asyou roll. Sealwith freezertape.
1
Ca c F
vacookedfoods may
be packagedin freezercartons,
containersandjars.
L--- -------1
AfPlacefood on heavy-
duty foil andmold foil to shapeof the
food. Onlyonethicknessisrequired.
Noheatsealingortapingisnecessary.
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LcBe sure to
label all containersandpackageswith
contents and date that it was placed
in the freezer.