GE CAF16 Series Installation instructions

—
UseandCareof
No-Frost
uprightmodel
CAF16
Rulesforsuccessful
freezing J@
Howlongcanyou
storefoods? p4
Howtopackagefoods
foryourfreezer p$
use
the SO1..erpll

Page
Energy-SavingTips. . . . . . .Inside
Front Cover
knportantCaMions . . . . . . .. ...1
Howto Connect Electricity. .. .1,2
installation Requirements .. ....2
QperatingYourFreezer .. ......2
FreezerFeatures . . . . . ........3
Food-Freezing
Suggestions. . . . . . . . . ........3
Suggested StorageTimes. .. ...4
FreezingMeat, Fish,
Poultry&Game . . . . . . ........4
FreezingVegetables . . ........5
FreezingFruits. . . . . . . ........6
FreezingDairy Products .. .....7
FreezingPrepared Foods .. ....7
FreezerPackaging. ...........8
Defrosting ..................9
User Maintenance
Instructions . . . . . .
InCaseofExtended
PowerFailure. .....
The Problem Solver.
If YouNeed Service .
.........10
.. ... .. ..10
.. . ...11,12
. . . . . . . . .13
mad this bock Cw%?fld!y.
It isintendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyfor answersto your
questions.
Ifyoudon’t understandsomething
or needmore help,write (include
yourphonenumber):
ConsumerAffairs
GeneralElectric Company
Appliance Park
Louisville,KY 40225
Keepproofof original purchase
date (suchasyoursalesslip or
cancelled check)with this bookto
establishthe warrantyperiod. immediately contactthe dealer(or
builder)that soldyou the freezer.
writedown the lllOdd
and serialriwnbers.
You’llfind them on a plate atthe
bottom,just insidethe door.
These numbersarealso onthe
Consumer ProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending in this
card, pleasewritethese numbers
here:
ModelNumber
SerialNumber
Usethese numbers in any
correspondenceor service calls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,.
Savetime and money.
Before you callforservice, check
the Problem Solveron pages 11
and 12.It lists minor causes of
operating problemsthat youcan
correct yourself. It could saveyou
an unnecessaryservice call.
Warranty. . . . . . . . . . .Back Cover
important, Do~’t locate it inawarm,
unventilatedfaundryareaorstarage
room.Avoid putting it nextto your
range, aheating vent or wheresun
will shine directly on it.
~Try to arrange your frozenfoods
systematicallyso youcanfind what
YOUwant in thefreezerquickly.
eDon’topenthe freezer docwmore
often thannecessary andcloseit
assoonaspossible,particularly in
hot,humidweather.
sWhenusingyour freezer, be
carefulnotto-leavethedooropen.
Alwayscheckto makesurethe
freezerdoor isproperlyclosed
beforeleavingthe houseor retiring
for the night.
*if youturn the temperature
controlto thecoldestpositionfor
quick freezing,don’t forget to turn
it backto the regu~arsetting.

w= -.
IEal --
ead MinstrtJctbrMbeforeusingthis appliance. ~
w==
—1
-—
,“Lmwr.
,, , , ,, m“ –
and should not be @en. Thawed ‘
icecreamshould bediscarded. If “~
the odor or color of anyfoodi,s ‘
poororquestionable,,get rid of it.
Thefood maybe dangerousto eat.
Even partial thawing andrefreezing
reduce the eating quality of foods, -
particularly fruits, vegetables, and
preparedfoods,Theeatingquality of
red meats isaffected lessthan that
of many other foods. Userefrozen
foods assoon aspossible–they
won’t keep as long asfoods frozen
only once, and the sooner they’re
used,the better their eating will be.,,
0Ifyouroldfreezerisstillaround
the housebutnotin use,besure
, ,, ., ‘.+-
IAA~lNjlN~=When usin~’itik ,%’,, *Don’trefr&z~i6zq~foo& which~€~Cautichshould be US+ when
q~We~h@WXcO~~Ief~Iy, , , rrqmoving,,thedoorqfafreezer. ~. .. ~(~
~pp{iqce,aiwaysexe~cise-pqs~c~’ . ., ,,, ,, ,$
safety precautions,‘inclu’d’ing‘t@ ,:<-~~ou’rn~jsafelyiefrbtizdfrozen ,‘Particularcaution should be used ,-
foi~~wing: .“.’,’. ; ,: ,;,’,; ‘“,-;;:’fcx)dsthat havethawedif they still ~},,when,retn~~iflgthelid of achb~f, ~ ~.~
,, ,. ! .
. f ,, freezer,,asmostctiest.$reezer~d$ ~~/,,.:,~-
~L!s6thisappliam%‘only’fori$~ii.‘:, conjain ice cr@talsor ifit~”eyare: :’: :are unders~ri,ng’f@n,s{~n’;,Contdct:.j~~;t,y,‘~-
intencfedpurpos&as.@sc~i~&jin i~~•.sti~lcold-b~low ?~”~.(Shqll*is& ,’ ‘
~the ,mapufac~urer%,,represm~atjv~, ‘,.. -
this Useand CarG,Book. .’ ‘~~ ,’:’ cann@be-kept above’.lQQFsafely .“
.- ,! .fw arn@ho~of,safe rg~oval;’;;.f ,j\:,, ;-”; =-,
,becauspof,baqteriapro~p,) -~,.. ~.,: , , “, .]’,,,, .,:j}::j~j,:j,=;
*Thisfreez6;~ust pe pro~erly ‘-;. ~‘~~~ÿÿÿÿ
~~•Thawe’dgtound meats,POUIJW; ~~•~ ~ bfipIugytitirkkzek; , , , ;,, :,;. I-—r
installedinaccordancewiththe
InstallationInstructions,beforeitis or fish that haveqfiy off-odor or 1,
off-color should not be refrozen “~- ‘A. Before ’maki~ga6y.~epairs.,,, “-~.,
used.See grounding instructions l)fot~: Westrong~yf$cornrni+d; ;. ~~~•
below andon page2. .,’thatanyservicing be performed ‘“ --”-
*Never unphqjyourfr~zer by bya qualified individ~al. ~
~~••äD••èD••ìD
‘‘, -
pullingonthe powercord.Always. !’
B.Before cl@aning, ‘ ‘ :‘-~‘Ä•“,:“.=
,$~
grip plug firmly qnd pull straight C. Before replacing aburried-out ‘: =
out from the receptacle. light bulb (on models with lamp); ,‘, ,.==
*Repairorreplaceimmediately the freezer should be unplugged .SI
allelectricservicecordsthathave in order to avoid contact with a“=J=–
become frayed or otherwisedam- Iive wire filament, (A burned-out ~-’
aged.Donot useacord that shows light bulb may break when being =
cracksorabrasiondamagealongits
length or at either the plug or con-
ector end.
Afteryourfreezerisinoperation,
donottouchthecoldsurfaces,parti-
cularlywhenhandsaredamporwet.
Skin mayadhere tothese extremely
cold surfaces.
@Donotoperateyourfreezer inthe
presenceofexplosivefumes.
replaced.)
Note: Turningcontrol to OFF -~.t
position does not remove power ~
~.
to the Iightcircuit. ~. .
IB&eLl
-
-—
to removethe lidor door.This will
reduce the possibility of danger to
children. ~–
-_..—
iiimw
tfmav—
ETil?%r-
—W-
E#3iw
—..
~1
Eiw#--
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mws——
.. ... _
Read
How toconnect
For personalsafety,
thisappliance mustbe
groLmiecL
The power cord of this appliance
is equipped with athree-prong
(grounding) plug which mates with
-~~ standard three-prong(grounding)
t
%S524
+~fa~gatlreceptacle (Fig. 1)to minimize
‘the possibility of electric shock
hazard from this appliance.
PREFERRED
METHOD
Fig. 1n
Q
Q9
%f)
%“
INSUREPROPER
GROUNDEXISTS
BEFOREUSE
Have the wall receptacle and
circuit checked by aqualified
electrician to make sure the
receptacle is properly grounded,
1
Where astandard two-prong wall
receptacle isencountered, it isthe
personal responsibility and obli-
gation of the customer to have it
replaced with aproperly grounded
three-prong wall receptacle.
Do Nor, UNDER ANY
STANCES,curCm
THE
FROM THE POWER CORD.
(continuednext page)
PartNo.468313P04

(continued)-WNW3RTANT..=FVease ReadCarefully
We ofadapterplug
Becauseof potential ‘safetyhazards
undercertain conditions, westrongly
recommendagainst’useofanadapter
plug, However,ifyoustill elect to use
anadapter,where localcodespermit,
aTEMPORARYCONNECTION may
bemadetoa properly grounded
two-prong wall receptacle by useof
aULlisted adapter (Fig. 2)available
at most local hardware stores.
TEMPORARYMETHOD “
(ADAPTER PLUGS NOT
PERMITTED IN CANADA) -
The Iargerslot inthe ada~ter must be
aligned-with the larger slot inthe wall
receptacle to provide proper polarity
in the connection of the power cord.
CAUTION:Attaching adapter
ground terminal to wall receptacle
cover screw does not ground the
appliance unless cover screw is
metal, and not insulated, and wall
receptacle is grounded through
house wiring. Customer should
havethe circuit checked by aqual-
ified electrician to make sure the
receptacle is properly grounded.
Whendisconnectingthe power
cordfromtheadapter,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 USE the
appliance untilaproper ground
hasagain been established.
Wed extensioncords
Becauseof potentialsafetyhazards
undercertainconditions,westrongly
recommendagainstthe useof an
extensioncord. However,if youstill
elect to usean extensioncord, it is
absolutelynecessarythat it be a LJL
listed3-wiregroundingtypeappliance
extensioncord havingagrounding
type plug and outlet and that the
electrical ratingofthe cordbe 15
amperes(minimum)and 120volts.
Suchextensioncordsareobtainable
throughyourlocalserviceorganization.
The freezer slmdcfaiways
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz, single phaseAC.
Some modelsarealsoratedIOOvolt,
50 Hertz.Checkthe modelandserial
number p!ate.)
This isrecommended for bestperfor-
mance andto prevent overloading
house wiring circuits, which could
cause apossible fire hazardfrom
overheating wires.
Freezer Installation
Location
For most efficient operation, your
freezer should not be located where
air temperature around the freezer
isever higher than 1lO°F,or colder
than 32°17
Upright freezers take approxi-
mate yhalf the floor space required
for chest type freezers and there-
fore can more readily be placed in
your kitchen. Alocation next to the
refrigerator often is ideal, with the
refrigerator on the side nearer the
sink and range.
Be sure to install your freezer on
afloor strong enough to support it
when it is fuily loaded.
Also see Energy-Saving Tips
regarding location.
Allow 4incheson top and3 inches
atsidesandbackfor proper air
circulation.
AdjustableLegs
Turn left to raise-
Legsat the front corners of the
freezer should beset sothe freezer
isfirmlypositioned on the floor,and
the front is raisedjust enough so
the door closeseasilywhen opened
about halfway.
Freezer
1. Cleanthe inside of the freezer
with amild solution of baking soda
and water (see page 9).
2. Connectcordto power outlet.
3. Turntemperature control to
No. 4. This isthe normal setting
for safe long-term freezing. For
colder temperatures, turn to
higher numbers,
4. Allow freezer to operate for at
least two hours before placing food
inside.
Twnperatwe Control
o
Freezing temperature selection is
made by setting control from No. 1
to No, 6PIUS “COLDEST.” —
o
Normalsafefreezinglevel isob- $&i
tainedbysettingthecontrol atNo.4. -
OFFpositionpermitsturningfreezer
offwithout unpluggingit.
2

10Rules
for’
Oow’tdf Cklorstorage
Letsyoustorefrozenfoodpackages–
asconvenientlyasputtingbookson
ashelf—where-theyaree-asyto see, 1. Freeze the best. Freezeonlytop-
identifyandremove.Shelvesare
roomyenoughfor storinghome-frozen qualityfoods.Freezingretainsquality
itemsor Ieft-overs,andaredesiunedto andflavor;it cannotimprovequality.
accommodateregularorodd-st%ped
packages.
Juice-candoorshelf
Speciallysizedforstorageofstandard
frozenjuice cansandothersimilarly-
shapedcontainers.
Intericw light
Turnson automaticallywhendoor is
opened,turnsoff whendoorisclosed.
Key-ejectinglock
Keepsyourfrozenfoodsupplysecure,
discouragesunauthorized“exploring.”
Thespring-loadedlockisdesignedso
thatthe keyisautomaticallyejected–
keywill not remainin lockin either
theopenorclosedposition.Keepthe
key out of reach of children and away
from freeze~
2. Keep workarea clean.
3. Workquickly.Thequickerfruitsand
vegetablesarefrozenafter picking,
the betterthe frozenproductwill be,
You’llsavetime, too, becauseless
culling andsortingwill benecessary.
4. Choosecorrectpackagingmaterials.
Frozenfoodswill dry out if not prop-
erly wrappedor packaged.Both rigid
containersandflexible bagsor wrap-
perscanbeused.Makesurethey are
especiallydesignedfor freezing,
5. Followreliable instructionsfor
freezingdifferent typesof food.
6. Freeze foodsin practicalmeal-
sized packages.
7. Fillcontainerproperly.Whenplacing
liquidorsemi-liquidfoodincontainers,
leaveaboutx“ attop (1%”for glass
containers)toallowforexpansiondur-
ing freezing,
8. Freeze correct quantities.There is
anestablishedmaximumof food your
freezer isdesignedto freezeat one
time—approximately3poundsper
cubic foot of freezer capacity.-ln
normalposition,your freezer’scon-
trol dial will maintainsufficiently low
temperaturesin the freezerto freeze
recommendedquantitiesof food.
If you havealargequantity of food
you wishto freeze, store part of it in
the fresh food compartmentof your
refrigerator until the first quantity
isfrozen.
9. Freeze foods quickly.Continually
rotate frozenfoods to the front of the
freezer sothe longest-frozenfoods
are usedfirst.
10. Store frozen foods immediately.
Commerciallyfrozen food can be
stored anyplace in the freezer.These
foods should not be allowedto thaw
before being placed in the freezer.
3
You’llfind thesematerialshelpful in
preparingfoodsfor thefreezer:
@Largekettle with close-fittinglid
for blanchingvegetablesandfruits
*Finesieveor smallcolanderto put
vegetablesinfor blanching
@Assortmentof knivesfor cutting up
meat,fruits andvegetables.
●RoIIsof absorbentpapertowelsor
softcloth towelsfor drainingfoods
eproperfreezerpackagingmaterials
for varioustypesof food(seepage8).
IDSmallloadingfunnelfor fruit and
vegetablecontainers,to keepsealing
edgeclean.
eGlassmarkingpencilfor labeling
packages.
.Rollof freezertape
Freezingisfastandefficient through-
out the freezer,butquickeston the
top shelf–especially with thetemper-
aturecontrol at anumberhigher than
4(thecoldest setting is“COLDEST”).
If you planto quick-freezelarge
amountsof food, turn the temper-
ature control to “COLDEST”several
hoursbefore food will bereadyto
be placedin the freezer.
Never freeze more thanthree
poundsof food per cubic foot of
freezer capacity at one time.
PartNo.468313P04
—
—r
—- ~

(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&StewMeats. ....,......3-4
Variety Meats (Beef). ,........,..3-4
Variety Meats (Pork). ............2-3
Sausage(Pork). . . .....,,.......1-2
Opossum, Rabbi~ Squirrel .,......6-8
PROCESSED MEATS
Bacon. ..,..... . . . . . . . . ........1
Frankfurters. . . . . ...,...........1/2
Ham (whole, haiforslices). .. .....1-2
COOKED MEATS
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
(Months)
COOKED POULTRY Qo~
Pieces (covered with broth). ..,,,.6
Pieces (notcovered), ,., . ........1
Cooked Poultry Dishes,.. ., ..,,,.4-6
Fried Chicken. .., ,,, , . . ..,.....4
FISH
Shellfish, ,....,. ,. .., ,,, ,,, Upto4pto4
Lean Fish.....,.,.. ..,....,,.,.6-8
Fatty Fish.. ..,...,. ., .,,..,...,,2-3
Shrimp (raw, unpeeled). ....,,...12
Shrimp(cooked). ,,, .,, , ..,,....3
PF?ODUCE
Most Fruits&Vegetables, , .,, ...,8-12
Asparagus. ..., , ....,.....,,,..6-8
Mushrooms. . . . .. .. .., .,. ,.. ...Upto6
Onions. ...................,...3-6
Citrus Fruits.. ..................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
DAIFIYPRODUCTS
Butter.. ..,.... . ...............5-6
Cottage Cheese.. , ., ., . . .......,1
SoftCheese... .................4
Harder Semi-hardCheese, ....,,6-12
Eggs. . . . . . . . . . . . . . . . ., ., ...,..12
lceCream, Sherbet. .. .. ... ... .,:Uptol
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 being de-
veloped. ConsulttheCounty Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
Fish, &
and
Packagemea~poultry, fish and game
in moisture/vapor-proof materialsuch
asaluminumfoil, cellophane,freezer
foilorplasticbags. Excluders muchair
aspossible.Labeland freezeatonce,
NOTE:Packagesof fresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
forfreezing,Rewrapinmoisture/vapor-
proof material,
Removeasmuch boneandfatas
possiblefrom meat before packaging.
Donotsalt meat,When individual
piecesofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them for easierseparation
during thawing,
Cleanthoroughly before packaging.
Padsharporprotruding boneswith
folded freezer paperoraluminum foil,
Wrapgiblets separately.
WildGame
Thesamemethodssuggestedfor
poultry and meatmaybe usedfor
preparing andfreezing wild game.
FM
Cleanfish thoroughly before packag-
ing. Cut-up piecesof’’lean” fish such
ashaddockandcodshould berinsedin
brine madewith 2/3cup ofpure table
salt pergallonofwaterto reduceleak-
ageduringthawing. Keep insolation
notoverl minute. Brineisunnecessary
forwhole fish orfattyfish suchas
salmonor mackerel.
Oysters,Clams,Shtimps,
ScaHOps
Washshells in running water (soak
clams)and shuck, working quickly.
Discardshells. Do notwash clamsor
oysters. Scallops maybe rinsedin
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discard headsand blackvein. Wash
and package in freezer containers,
CrabsandLoMers
Chill fish andremovebackshell.
Steamor boil inwaterfor15to 20
minutes.Coolthoroughly,then pick
edible meatfrom sheilsand package
in proper containers.Seal andfreeze
immediately.
Thawing
Frozenmeat,fishor poultry should be
left inthe original packageandthawed
inthe 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 necessaryto thawmeatquickly,thaw
at room temperature—allowing only
2hours per pound.
Don’trefreezemeatthathascompletely
thawed; meat,whether rawor cooked,
can be frozen successfully only onc
4

reparationforfreezing
—1. Onlyvegetablesattheir peakof
maturityshouldbechosenfor freez-
ing.Somevarietiesof vegetables
arebetter adaptedfor freezingthan
others.Forcompleteinformation,
contactyourCountyExtension
Service,
2. Sort,clean,andwashvegetables
in coldwater.Keepthoseof thesame
sizeall together,Largepiecestake
longerblanching.
3. Workwith smallamounts,about
onepound,thatcanbepackagedin
ashorttime.
4. Blanchall vegetablesexcept
tomatoes,green peppersandherbs
beforepackaging.Properblanching
stopsthe ripening processsovege-
tablesare held at their peakof
freshness.
Boiling-water method
(a) Selectlargeutensilof4-or 5-quart
capacityandfill with onegallonof
waterfor eachpoundof vegetables
to be blanchedat one time. Usetwo
gallonsfor eachpoundof leafyvege-
tables.Bring waterto boiling.
(b)Blanchone poundof vegetables
atatime. Placevegetablesin awire
asketor colander.Immerseinboiling
waterandcover.Counttime imme-
diatelyafter boilingbegins(seechartat
right). Forhighaltitudes,add1minute
to blanchingandchilling times.
[c) Chiil vegetablesquickly the same
lengthoftimeasforblanchingbyplung-
ing them into ice water.or undercold
running water,Removefrom water
anddrain on towels.
Steam method
Use pressure cookerj vegetable
blanchefi or other large utensil.
(a) Fill utensil with 2inchesof water.
Bring to boiling point,
(b) Placevegetablesin awire basket
or rackabovethe boiling water.Cover
andbegintiming immediately(referto
chartatright forsteamingtimes).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 undercold
running water, Removefrom water
anddrain on towels.
ackagevegetablesin moisture/vapor-
.—proof containers. Leavek-inch head
spacein package(1%-inchfor glass
containers). Freeze quickly,
VEGETABLE PREPARATION BLANCHING PACKAGING
EN&i:: Steam
ASPARAGUS Wash in cold water, Small atalks Chill immediately. Drain.
remove tough part of stalk, 2min. 3rein? Pack whole stalks parallel
sort according to aize 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
Green 3rein? 4!4 min. Chill and drain, Pack in 2-inch pieces. Leave freezer carton leaving
“French” beans whole or %-inch head space.
slice.
BEANS Wash and sort pods in cold
Lima Small Cool promptly in cold
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 34to 5leaving %-inch head
min. min. space. Seal.
BROCCOLI Select tender uniform 3min. 5min~
heads of dark green color. Chill immediately. Drain.
Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teaspoonfuls 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 17“ inches
across. Scald.
BRUSSELS Clean and cut sprouts 4rein?
SPROUTS 5% min. Chill and drain. Pack in from main stem, sort ac- freezer containers, leav-
cording to size and scaid. ing no head space.
CARROTS Clean, waah and peel. 3rein? 4Yz min. Chill, drain and pack into
Leave small carrots whole. containers, leaving %-inch
Cut others into slices head space.
or cubes,
CAULIFLOWER Trim and wash. Break into 3rein?* 4% min.
flowerets 1inch wide and Chill immediately. Drain. Package compactly, leav-
about 11Ato 2inches lon~.
Soak. in salted water for ing no head space, Seal,
30 minutes. Drain.
CORN on COB Select young corn with Small ears Chill twice as long as you
thin, sweet milk, Husk and 7rein: 9min. scald. Wrap sevel al ears
remove silk. Wash ears Medium ears together in freez rpaper.
carefully. Sort according 9min~ 10 min. t Place in polyeth Iene
to size. Large ears bag. Seal.
11 miny 12 min.
CORN Scald corn on cob and 5to 6
Whole Kernel 6min. Package. Leave Yz-inch
chill. Cut off whole kernels. rein* head space.
GREENS Beet greens, collards, Beet greens, kale, Chill in cold water and
kale, mustard greens, chard, mustard and drain thoroughly be-
spinach, Swiss chard, turnip greens tween absorbent towels,
turnip greens. Wash and 2minn
lift out of water to drain. Pack in freezer cartons or
Collards bags and seal.
Remove tough stems and 3min.
imperfect leaves. Cut in Spinach
pieces, if desired. Scald. 1%to 2rein?
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 3750F
not browned. Drain well. fat until brown. Or cook,
unthawed, in 5000F oven.
POTATOES Select smooth new pota- 3to 5Chill, drain, package in
Irish toes directly from garden. min. cartons, bags or boxes,
Wash, peel or scrape, and Leave %-inch head space.
scald. Seal.
POTATOES 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.
.
SQUASH Select tender squash with 3min$ 4% min. Chili immediately, drain
soft rind. Cut in Yz-inch and package. Leave
slices. lb-inch head space. Seal.
●Preferred method **Use 4teaspoons salt to agallon

Fruits
Preparationforfreezing
1SOrffruitsfor uniformripeness,
qualityandsize.
2. 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)dip slicesof
fruit for 1minuteinsolutionof 3table-
spoonslemonjuice to 1gallonwater,
rinse in coldwater,drain,andpackin
sugaror syrup.Placecrumpledpiece
of cello or waxedwrapon top of fruit
beforeclosingto keepfruit in syrup.
Packing
Alwaysallowheadspace.Allow%-inch
headspacein pint containers(1inch
for glass),l-inch headspacein quart
containers(2 inchesfor glass).
Sweetening fruits helpsretain flavor,
color and texture. The methodof
sweeteningdependsonfruit used.
Seechart at right for recommended
method.
(a) Dry sugarpack. Suitable for fruits
that maketheir ownjuice when sugar
isadded.Adddry sugar(seechart at
right) andstir gently until mostof the
sugarhasdissolvedin thejuice drawn
fromthefruit,thenpourintocontainers.
@]eSYrUPpack.Suitablefor fruits
which havecomparativelylittle juice,
andthose which darken readily.Add
syrupto coverfruit. Allow k-inch head
space(Ifi inch for glasscontainers).
(c) Unsweetened pack. Suitable for
spec~aldiets.
Guidefor makingsyrup
Cupsofsugar
Porcefltafp toboadded
per Approximate
ofsyruo Mntofwater yioidhpints
30%(iight)* 1l%
40%(iight)* Ifi Ifi
50%(medium) z% 1+$
60%(m~dium) 3% 2
65%lheaw) 45 2%
*Recommetidedformostfruits
Method:Dissolvesugar in boiiing
wateror mixthoroughlywithcold water
until dissolved. Chill before using.
Piaceunopenedcontainers inrefriger-
ator.Serve while fruit isstill slightly icy.
FRUIT PREPARATION PACKAGlf4G
APPLES Wash, peel and slice apples to about SYWJpack: Slice into container,
Winch thickness. If apples are to be cover with 40% syrup. Add 1teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.
by (1J steaming for 1%to 2minutes, or Sugar pack: Sprinkle %cup of sugar
(2) dlppmg in solution of 3tablespoons 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 cqntainer; cover
uniform color, Wash and sort as to size. with 409’. 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 1cup syrup).
water Y2minute. 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 50~~sugar syrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack 4parts
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 1‘part 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 weil. without sugar, or in a50’36sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes Cover with orange juice or 307. 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 %-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 30% syrup containing 1
SECTIONS membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes.
Drain. Oranges Uo not need syrup. Stir in
%teaspoon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold 407. 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, 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 3070 syrup,
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40%
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 407.
pieces or in lengths to fit package. syrup. Allow head space. Seal.

DairyIProducts
ButterandMargarine
Overwraporiginalcartonin moisture/
vapor-proofmaterialor enclosein
moisture/vapor-proofcontainers,
cheese
Freezecheesein %to l-pound
pieces.Wrapin moisture/vapor-proof
material.Uncreamedcottageand
Camembertcheesemaybekept in
thefreezerthoughthere maybesome
waterseparationon thawing.Cream
andprocessedcheesedo notfreeze
well asfreezingaffectstheir smooth
texture.
cream
Ordinaryhouseholdcreamfor table
usedoesnot freezewell, but will be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40per
cent butterfat maybefrozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Dropmoundsof whipped
IE@adand Rolls
creamonbakingsheets.Freeze.Trans-
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.
iceCream
Commercialicecreamscanbestored
inthe freezerin their originalcarton.
Home-madeice creamshould be
packedin moisture/vapor-proofcar-
tons. Forbestresults,placeicecream
inthe interior of the freezerrather
thanon the doorshelves.
Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
lowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
locationin the freezer[the rearis
slightly colderthanthe front) andthe
temperaturecontrolsetting to keep
yourfavorite ice creamatthe right
servingtemperature.
Bake,cool,wrapandfreeze.Toserve:
thaw in wrappingsat roomtempera-
ture.Or,heatortoastfrozen.Ifdesired,
wrapinfoil andwarmfor 15minutesin
250° to 300°Foven. Note.’mostcom-
mercially bakedproducts should be
rewrappedin moisture/vapor-proof
material before freezing.
i3ism.4its
Maybe frozen bakedor unbaked.To
serve bakedbiscuits:defrost in wrap-
pingsat roomtemperature for one
hour. Reheatfor 5minutes in 425°F
oven.Or placefrozenbiscuits in 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 hours to thaw alarge cake.
Icings madewith egg white do not
freeze satisfactorily.Those madewith
powdered sugar,butter, fudge or
whipped cream freeze well.
If baked before freezing, cool and
packagethem carefully in moisture/
vapor-proofmaterial.Theywill thaw in
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybewrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing,and bake.
Pies
Mostpiesexcept cream,custardor
meringue-toppedpiesfreezewell,
bakedor unbaked.Bakedpiesstore
for alonger time. Omit steamvents
from piesto be frozen unbaked.
Toserve unbakedpies:Cutsteam
vents intop crustandplacefrozenpie
inovenatusualtemperature.Increase
bakingtime 10to 15minutes.Thaw
frozen baked pies, wrapped,for 1to
f% hoursat roomtemperature.‘O.
servewarm,unwrapwithout thawing
and heat in 300°F ovenfor 30 to 40
minutes.
QUiC~ ~r~ac!~ a~cl IVMfins
Bake,cool andwrapat once. For
serving,thaw,unwrapped,at room
temperature or warm, unwrapped,in
300*F oven.
Dishes
Such foods aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withtheexceptionof seasoning.During
Eggs
Useonlyfresheggsforfreezing.Chill
beforefreezing.Wholeeggsmaybe
frozenorthe whitesandyolksfrozen
separatelyasfollows:
Whole Eggs-Mix yolksandwhites
thoroughlywith afork. Donot beatin
air. Add1teaspoonsalttoeach2CUPS
of eggs.
EggWhites--Separateandfreezein
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrupor sugarpercupfulof yolks.
Blendwith fork.
Packeggsinfreezercartonallowing
~2-inchheadspace(17z-inchfOr91ass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
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 preventfoods
from sticking to the pan.Or heat in a
300°F ovenfor about 1houror until
heatedthoroughly.
SandwichTips
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. 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 freezewell and
should be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material andfreeze.
7PartNo.468313P04

Properpackagingisessentialfor
successfulfreezing.Becausesolidly
frozenfoodslosemoisturein the dry
0° to 5°F temperatureof afreezer,
they mustbeproperlyprotectedby
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand
for labeling.
Freezerpackaging
materials
Materials Uses
Cartonswith Fruits,
moisture/vapor- vegetables,
proofliners somemeats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
baas meats
Glassfreezerjars Juices, fruits,
vegetables,
cookedfoods
Piasticcontainers Sauces,fruits,
andboil-in bags vegetables,
cooked foods
Laminatedpaper Meats
Heavy-dutyfoil Meats,baked
goods,leftovers
F%dG3gingiiristructions
DrugstoreWrap
1. Placefood in center of wrapping
paper.
Cellophane Bakedgoods,
sandwiches,
small meatcuts Ilw---——— ‘--
w
2. Bring two paralleledgestogether.
Fold in lock seam,repeatuntil the
lastfold restsfirmly onfood.
I——
3. Fold ends, excluding asmuch air
aspossible.Seal with tape ortie firmly
with heavystring.
Butchers’Wrap
Placefooddiaaonallvon one corner
of paper.Roll~aperandfoodtogether –
diagonally, folding inextra material
asyou roll. Sealwith freezertape.
1
Cartonsandcontainers- Fruits,
vegetablesandcookedfoods may
bepackagedin freezercartons,
containersandjars.
L------ ---- ‘-- I
Aluminum foil– Placefood on heavy-
duty foil andmold foil to shapeof the
food.Only onethicknessisrequired.
Noheatsealingortaping isnecessary
label all containersand packageswith
contents and date that it wasplaced
in the freezer.
8