GE CAF16DK Installation instructions

UseandCareof
No-Frost
uprightmodel
CAF’16
Rulesforsuccessful
freezing -p5
HowlongcanyOtlI
storefoods? p6
Howtopackagefoods
foryourfreezer pm
Questions?
Usethe Solver -@s
YomDirectLineto(kmm.1Ekxmic
$ie(NW&ii

~ne~gy.s~vjngTips . . . . .. . .+4.2
ImportantCautions ...........3
flow to Connect Electricity. ., .3,4
Installation Requirements ... , .,4
,,,
Operating YourFreezer .. ......4
FreezerFeatures . . . . . ........5
Food-Freezing
Suggestions. ..............s.5
Suggested StorageTimes .. ....6
FreezingMeat, Fish,
Poultry &Game ... , . . . . . . .. ..6
FreezingVegetables . . ........7
FreezingFruits. . . . . . . ........8
FreezingDairy Products .. .....9
FreezingPrepared Foods .. ....9
FreezerPackaging. ... . .......10
Defrosting. .................11
User Maintenance
Instructions ................12
In Caseof Extended
PowerFai6ure...............12
The Problem Solver. .. ....13, IL#
If YouNeed Service ..........15
Warranty , . . . . . . ., . .13ackCover
Readthis bookCar’efldiy.
It is intendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyforanswersto your
questions.
Ifyoudon’t understandsomething
or needmore help,write (include
yourphone number):
ConsumerAffairs
GeneralElectric Company
Appliance Park
Louisville,KY 40225
Keepproofof original purchase
date(suchasyoursalesslip or
cancelled check)with this bookto
establishthe warrantyperiod.
Writedownthe mock!
andserialnumbers.
You’llfind themon a plateatthe
bottom,just insidethe door.
Thesenumbersarealsoon the
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending inthis
card,pleasewritethese numbers
here:
Model Number
Serial Number
Usethese numbersin any
correspondenceor servicecalls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,
immediately contactthe dealer (or
builder)that sold youthe freezer.
Savetime andmoney.
Beforeyoucall forservice, check
the Problem Solveron pages 13
and 14.It lists minorcauses of
operating problemsthat you can
correctyourself. It could saveyou
an unnecessaryservice call.
I=JLocation of your freezer is
important. Don’t locate it in awarm,
unventilated Iaundryarea orstorage
room. Avoid putting it next to your
range, aheating vent or where sun
will shine directly on it,
~Try to arrange your frozen foods
systematically so you can find what
you want in the freezer quickly.
@EWj’t open the freezer door r-not-e
often than necessary and close it
Ls .Xx3flWpossible, particular/y in
hot, humid weather.
@When using your freezer, be
carefuJnot to leave the door open.
Always check to makesure the
freezer door is properly closed
before leaving the house or retiring
for the night.
*Hyou turn the temperature
control 10the coldest position for
quick frixxing, don’t forget to turn
it back to the regl.llar setting.

u$ingthis
appliance, alwaysexercise basic
safety precautions, including the
fo~lowing: ‘
@We this applianceonlyforits
intendedDurposeasdescribed in
this Lhe,and Care Book.
ISThisfreezermustbe properly
installedinaccordancewiththe
InstallationInstructionsbeforeitis
used.See grounding instructions
below andon page 4.
~Never unplugyourfreezerby
pullingcmthe powercord. Always
grip plug firmly and pull straight
out from the receptacle.
oRepairor replaceimmediately
ail eiectricservicecords that have
become frayed or otherwisedam-
aged.Donot useacord that shows
cracksor abrasion damagealong its
length or at either the plug or con-
ec~orend.
‘-~Afteryourfreezer isinoperation,
donottouchthecoldsurfaces,parti-
cularywhenhandsaredamporwet.
Skin mayadhere to these extremely
ccld surfaces.
*Donotoperateyourfreezerinthe
presenceof expiosivefumes.
@Wn9trefreezefrozenfoodsWhiGh
havethawedGomplete!y.
Youmaysafely refre&e frozen
foods that havethawed if they still,
contain ice crystalsor if they are
still cold—below 40°F. (Shellfish
cannot be kept above 1O°Fsafely
becauseof bacteria growth.)
Thawed ground meats,Poultry,
or fishothathave any ~ff.odar or
off-color should not be refrozw
andshould not be eaten.Thawed
ice creamshould be discarded. If
the odor or color of anyfood is
poor or questionable, get rid of it.
Thefood maybedangerousto eat.
Evenpartial thawing andrefreezing
reduce the eating quality of foods,
particularly fruits, vegetables, and
preparedfoods.Theeating quality 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.
~ifyouro!dfreezerisstillaround
the housebutnotin use,be sure
to removethe iid or door.This will
reduce the possibility of danger to
children.
(%ution should be‘usedwhen
retnoving the door of afreezer.
particularcauticm should he used
when re~ovin~ the lid of achest
freeigw,asmost chest freezer lids
-are under spring tf%r@on,@!’ltqCt ~
the ‘manufacture?$repres~ntative
for amethod of safe removal.
.,
,. ,.
,,* Unfgtlugyour@3wn2r: ‘
i%Before making any repair%
Note: Westrongly recommend #
‘‘ thatanyservicirlg beperformecf ~
,bya quahYiedindividuaL
,,
B. Before cleahing.
(2 Before- replacing aburned-out
Iight”bulb (on models with lamp), ~
.the freezer should be unplugged
in order to avoid contact with a
live wire filament. (A burned-out
light bulb may br~ak when being
replaced.)
~Note:Turningcontrol to OFF
position does not remove power
to the light circuit.
iilam -1
i%!&K .
‘to
For personalsafety,
this mustbe
CJcmrlded.
The power cord of,this appliance
is equipped with athree-prong
(grounding) plug which mates with
~<;~jstandardthree-prong (grounding)
?~~all receptacle (Fig. 1)to minimize
the possibility of electric shock
hazard h-emthis appliance.
PREFERRED
METHOD
Fig. 1
INSUREPROPER
GROUNDEXISTS
BEFOREUSE
—
Have the ~i~allreceptacle and
circuit checked by aqualified
electrician to make sure the
receptacle is properly grounded.
3
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
(cont~nued nextpage)
Part No.468313P05

[conthwixi) .FWwe Read
Lk? dadapterplug
Becauseof potential safetyhazards
undercertain conditions, westrongly
recommendagainstuseofanadapter
plug, However,ifyoustill elect to use
anadapter,where localcodespermit,
aTEMPC)RARYCONNECTIC)Nmay
bemadetoa properly grounded
two-prong wall receptacle by useof
aUL listed adapter(Fig.2)available
at most local hardwarestores.
TEMPORARYMETHOD
pERMITTEolN~~NAfIA)
(f%)
(ADAPTERPLUGSNOT
Fig. 2)“] BEFOREUSE
TheIargersiot inthe adapter mustbe
aligned with the larger slot inthe wall
receptacle to provide proper polarity
in the connection of the power cord.
CAUTKXWAttaching adapter
ground terminal to wall receptacle
cover screw does not ground the
appliance uniess cover screw is
metal, and not insulated, and wall
receptacle is grounded through
house wiring. Customer should
havethe circuit checked byaqual-
ified electrician to make sure the
receptacle is properly grounded.
When disconnectingthe 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.
Shouldthe adapterground
terminal break,IX) NOT USE the
appliance untilaproper ground
hasagah been established.
Lk? of (x3rds
Becauseof potentialsafetyhazards
undercertainconditions,westrongly
recommendagainstthe useof an
extensioncord. However,if youstill
elect to usean extensioncord, it is
absolutely necessarythat it bea UL
listed3-wiregroundingtypeappliance
extensioncord havingagrounding
type plug and outletandthat the
electrical rating ofthe cord be 15
amperes(minimum) and 120volts.
Suchextensioncordsareobtainable
throughyourlocalserviceorganization.
Thefreezer stmki always
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz,single phaseAC.
Some modelsarealsorated IOOvolt,
50 Hertz,Checkthe model andserial
number plate.)
Thisisrecommended for best perfor-
manceandto prevent overloading
house wiring circuits, which could
cause apossible fire hazardfrom
overheating wires.
Location
For most efficient operation, your
freezer should not be located where
air temperature around the freezer
isever higher than 1lO°For colder
than 32°F.
Upright freezers take approxi-
mately half 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 fully loaded.
Also see Energy-Saving Tips
regarding location.
Allow 4inches on top and 3 inches
at sides and back for proper air
circulation.
AdjustableLegs
Turnleft toraise–
righttolower
Legsat the front corners of the
freezer should beset sothe freezer
isfirmly positioned on the floor, and
the front is raised just enough so
the door closeseasilywhen opened
about halfway.
Starting
1. Cleanthe inside of the freezer
with amild solution of baking soda
and water (seepage II).
2. Connect cord to 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.
TemperatureC2mtrd
o
Freezing temperature selection is
made by setting control from No. 1
to No. 6P{US “COLDEST.”
e:+.+-
-:.y:.p&
Normal safe freezing level isob- zgfj$
tained bysetting the control at No.4.
OFF position permits turning freezer
off without unplugging it.

ernperatureMonitor Interiorlight
Turnsonwhenme door isopened;
turnsoffwhenthe door isclosed.
9. Freezefoodsquickly.
Continuallyrotatefrozenfoodsto
thefrontofthefreezersothe longest-
frozenfoodsareusedfirst.
PWUERON ON IEMPMoNm
‘cm
NARM !0,Storefrozenfoodsimmediately.
Commerciallyfrozenfoodcan be
storedanyplaceinthefreezer.These
foodsshouldnot~e allowedtothaw
beforebeing placedintl]e freezer.
TheamberPOWERONlight,
whenglowing, indicatesthat
electricalpowerisbeingsupplied
tothe freezer.
The redTHW? MONITORlight,
whenglowing, indicatesthat the
temperatureinsidethe freezeris
about20°F.or warmer.
1.Freezethe best, Freezeonly
top-qualityfoods.Freezingretains
qualityandflavor;it cannotimprove
quality.
The ON-OFFALARM, whenON,
buzzessimultaneously withthe
glowingof the redlight to provide
additionalwarning of highfreezer
temperatures.
2. Keepworkareaclean. You’llfind these materialshelpful
in preparingfoods for the freezer:
oLargekettlewith close-fitting lid
for blanching vegetablesandfruits
~Finesieveor small colander to
putvegetablesinfor blanching
3. Workquickly.Thequickerfruits
andvegetablesarefrozenafter
picking,the betterthe frozen
productwill be.You’llsavetime,
too,with lessculling and sorting.
Caution:Adding morethan 3
poundsof warm food per cubic foot
offreezercapacity can trigger the
alarmsystem. 4. Choose correctpackaging
materials.Frozenfoodswill dry
out if not properlywrappedor
packaged. Bothrigidcontainers
andflexible bagsor wrappers
can be used. Makesurethey are
especiallydesigned for freezing.
~Assortmentof knivesfor cutting
up meat,fruits andvegetables
Whenyouget your newfreezer,
the ON-OFFALARM will bein the
FFpositionsoitwillnotbuzzduring
itial start-up.When the freezer
hasrun long enough and the red
TEMf?MONITORIightstopsglowing,
turn onthe ON-OFFALARM—
push keyor eraserend of apencil
intothe hole marked ON and
switch the rockerswitch.
eRollsofabsorbentpapertowelsor
soft cloth towelsfor draining foods
@Properfreezer packaging
materialsfor varioustypes of food
(seepage 10)
5. Followreliableinstructionsfor
freezing different types of food. @Small loading funnel for fruit and
vegetable containers,to keep
sealing edge clean
6. Freezefoodsin practicalmeal-
sizedpackages.
7.Fillcontainer properly.When
placing liquid or semi-liquid foods
incontainers, leaveabout 1/2” at
top (1-1/2”for glasscontainers)to
allowfor expansionduring freezing.
*Glass marking pencil for labeling
packages
The signal lights and buzzer
operateon household electrical
power,and will not perform if power
to the freezer is cut off. ~Roilof freezertape
lock 8. Freezecorrectquantities.
There isan established maximum
of food your freezer isdesigned to
freezeatone time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’scontrol dial will maintain
sufficiently lowtemperatures in the
freezerto freeze recommended
quantities of food.
The keyfor the spring-loaded lock
isautomatically ejected—-keywill
not remain in lock in either the
open or closed position. Keep the
key cwt ofreach of chikfrer?am.f
awayfrom the freezer.
Freezing isfast and efficient
throughout the freezer,but quickest
on the top shelf—especiallywith the
temperature control at anumber
higher than 4(the coldest setting.
is “COLDEST”).
Ck9clrsttmge
Letsyoustorefrozenfood packages
like books for easyselection. If you havealarge quantity of food
to freeze,store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
If you plan to quick-freeze large
amountsoffood,turnthetemperature
controlto “COLDEST” severalhours
beforefoodwill bereadyto beplaced
in the freezer.
~*eciW sizedfor storage of
-%=ozenjuice cans. Some models
havetwo juice-can shelves. Neverfreezemorethanthree
pcnmds ofkmd perCubic motof
freezer at one time.
PartNo.468313P05

(Months)
FRESH MEATS 00 ~
Roasts (Beef, Lamb, Venison), , .. .6-12
Roasts (Pork &Veal). ........,.. .4-8
Steaks(Beef), ,.. , . ., .,, , . . .....6-12
Chops(Lamb), . . . . ..,.,,,......6-9
Chops(Pork). ...,..,....,,,.,,.3-4
Ground&Stew Meats, .,, ......,.3-4
Variety Meats (Beef). .......,..,,3-4
Variety Meats (Pork). ,.,......,.,2-3
Sausage(Pork), . .. ., .,. .,, ,., ..I-2
Opossum, Rabbit, Squirrel ........6-8
PROCESSED MEATS
Bacon. .....,,. . . . . . . . ., .,.,...1
Frankfurters. ...,........,,.,...1/2
Ham(whole,halforslices). ,.,....1-2
COOKED MEATS
Cooked Meats& Meat Dishes. ,...2-3
Gravy& Meat Broth. ,...........2-3
FI?ESH POULTRY
Chicken&Turkey (whole). ... ...~42
Chicken(pieces). .. ... .,. ... .,..g
Turkey(pieces). ................6
Duck& Goose(whole). ., .....,..6
Giblets. ............, ..........3
Game Birds..., ....., ..........8-12
[Months)
COOKED POULTRY O“E
Pieces (covered with broth). ,...,,6
Pieces (notcovered). ............1
Cooked Poultry Dishes. .......,..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
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
(Months
DAIRYPRCMWCTS (JOE
Butter. ...,.,,,, . ...,..,,,...,.5-6
Cottage Cheese. .,, , .,,....,,,,,1
SoftCheese, ,.., . . . . ., . ..,.....4
Harder Semi-hardCheese, , , .,, ,6-12
Eggs........!, .. ., ... ... ..!!, ,12
IceCream, 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 are constantly being de-
veloped. Consultthe County Extension
Service oryourlocal UtilityCompanyfor
the latest information on freezing and
storing foods.
Fish, &
and
Packagemea~poultry, fish and game
in moisture/vapor-proofmaterialsuch
asaluminum foil, cellophane,freezer
foilorplasticbags. Excluders muchair
aspossible.Labeland freeze atonce.
NOTE:Packagesoffresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
for freezing.Rewrapin moisture/vapor-
proof material,
Meat
Removeasmuch bone and fatas
possible from meatbefore packaging.
Donotsaitmeat When individual
piecesofmeatarepackaged togethe~
placedoublethicknessoffreezerwrap
between them foreasier separation
during thawing.
Cleanthoroughly before packaging.
Padsharp orprotruding boneswith
folded freezer paperoraluminunl foil,
Wrapgiblets separately
VVild(%me
Thesamemethodssuggestedfor
poultry andmeatmaybe usedfor
preparingandfreezing wiid game.
Fish
Cleanfish thoroughly before packag-
ing. Cut-uppiecesof’’lean” fish such
ashaddockandcod shouldberinsedin
brine madewith 2/3 cupofpuretable
saltpergallonofwaterto reduceleak-
ageduring thawing. Keep insolation
notoverl minute.Brine isunnecessary
for whole fish orfattyfish suchas
salmonormackerel.
Oysters,C!ams,Shtimps,
scallops
Washshells in running water(soak
clams)andshuck,working quickly,
Discardshells, Do notwash clamsor
oysters. Scallops maybe rinsed in
fresh water. Packin freezercarton
and freeze immediately. Shrimps are
best iffrozen uncooked. Removeand
discarc!headsand blackvein. Wash
and packagein freezer containers.
CrabsandLobstws
Chiilfish andremove backshell.
Steamor boil inwaterfor15 to20
minutes.Coolthoroughly, then pick
edible meatfrom shellsand package
in propercontainers.Seal andfreeze
immediately.
Frozenmeat,fish or poultry should be
left intheoriginal packageandthawed
in the refrigerator or cooked frozen,
Allow approximately5hours 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 necessa~to thawmeatquickly,thaw
at roomtemperature—allowing only
2hoursper pound.
Don’trefreezemeatthathascompletely
thawed;meat,whether raworcooke
6
can be frozen successfully only on .#&
,..=..4..
6

reparation forfr6xxzing
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
one pound,thatcanbepackagedin
ashorttime.
4. Blanchail vegetablesexcept
tomatoes,greenpeppersandherbs
beforepackaging.Properblanching
stopsthe ripeningprocesssovege-
tablesare heldat their peakof
freshness.
Boiling-water method
(a) Select largeutensilof 4-0r5-quaft
capacityandfill with one gallonof
waterfor eachpoundof vegetables
to be blanchedatonetime. Usetwo
gallonsfor eachpoundof leafyvege-
tables.Bring waterto boiling.
)Bianchone poundof vegetables
atime. Placevegetablesinawire
basketorcolander.Immerseinboiling
waterandccwer.Counttime imme-
diatelyafter boilingbegins(seechartat
right). Forhighaltitudes,add1minute
to blanchingandchilling times,
(c)Chili vegetablesquickly the same
lengthoftimeasforblanchingbyplung-
ingthem into ice water.or undercold
running water.Removefrom water
anddrain on towels.
Steam method
Usepressurecookec vegetable
blanchefi or other large utensil.
(a),Fill uten,sjiwith 2inches of water.
Bring to boiling point.
(b)Placevegetablesin awire basket
or rackabovethe boiling water,Cover
andbegin timing immediately(referto
chartatright forsteamingtimes).Keep
heaton HIGH while vegetablesare
steaming. If 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.
$%j$ackirhg
Packagevegetablesin nloisture/vapor-
proof containers. LeaveM-inchhead
spacein package(1%-inchfor glass
containers), Freezequickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling Steam
Water
ASPARAGUS Waah in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2min. 3min~ Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- Medium stalks directions, leaving no
tainers, or cut in 2-inch 3min. 4rein? head space. Seal.
lengths. Scald according
to size of stalk.
BEANS Cut snap beans in 1or 3rein? 4VZmin. Chill and drain. Pack in
Green 2-inch pieces. Leave freezer carton leaving
“French” beans whole or %-inch head space.
slice.
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 34to 5leaving l%inch head
min. min. space. Seal.
BROCCOLI Select tender uniform 3min. 5min Y
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 1Uinches
across. Scald.
BRUSSELS Clean and cut sprouts 4min~ 5% min.
SPROUTS from main stem, sort ac- Chill and drain. Pack in
freezer containers, leav-
cording to size and scald. ing no head space.
CARROTS Clean, wash and peel. 3min$ 4Y2min. 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** 4V2min. Chill immediately. Drain.
flowerets 1inch wide and Package compactly, leav-
about 1Yzto 2inches long.
Soak in salted water for ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young earn with Small ears Chill twice as long as You
thin, sweet milk. Husk and 7min$ 9min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according 9minF 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein?’ 12 min.
CORN Scald corn on cob and 5to 66min. Package. Leave %-inch
Whole Kernel chill. Cut off whole kernels. rein* head space.
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.
2rein? Pack in freezer cartons or
Collards bags and seal.
3min.
Spinach
1%to 2rein:
PEAS Shell and discard over- 2rein?” 2min. Chill and drain. Package
mature peas. compactly, leaving Yz-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.
POTATOES Select smooth new pota- 3to 5
White toes directly from garden. Chill, drain, package in
min. cartons, bags or boxes.
Wash. peel or scrape, and Leave %-inch head space.
scald. Seal.
PC)TATOES Wash. Cook until almost Pack in freezer containers,
sweet tender and cool. Peel; cut allowing %-inch head
in halves, slice or mash, space. Seal.
SQUASH Select tender squash with 3rein?’ 4% min. Chill immediately, drain
soft rind. Cut in Winch and package. Leave
slices. Yz-inch head space. Seal.
*Preferred method **(jse 4teaspoons salt to agallon
7PartNo.468313P05
KslrJ21
mPY.
~..
mw’r-
~- .
mm?. .
mLw&l“
-r
-1
FifM5---
~-
-f
——_
——.
.—-
--,
———
-.
.-—..—

Preparation fcwfreezing
t. Sortfruitsfor uniformripeness,
qualityandsize.
2. Washfruitsthoroughlyh?coldwater
anddrainthoroughly.
3. Workwith smallquantitiesand
freezequickly.
4. Packincartons,cutting or slicing
largerfruits.Addsugaror 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,
rinsein cold water,drain,and packin
sugarorsyrup.Placecrumpledpiece
of cello or waxedwrapon top of fruit
beforeclosingto keepfruit in syrup.
Packing
Alwaysallowheadspace.Aliow%-inch
headspacein pint containers(1inch
for glass),l-inch headspacein quart
containers(2 inchesfor glass).
Sweetening fruits helpsretain flavor,
color and texture. Themethodof
sweeteningdependsonfruit used.
See chartat right for recommended
method.
(a)Drysugarpack.Suitablefor fruits
that maketheir ownjuice when sugar
isadded.Add dry sugar(seechart at
right) andstir gently until mostof the
sugarhasdissolvedin thejuice drawn
fromthefruit,thenpourintocontainers.
(b),Syruppack.Suitable for fruits
which havecomparativelylittle juice,
andthosewhich darkenreadily.Add
syrupto cover fruit, Allow lk-inchhead
space(Ifi inch for glasscontainers).
(c) U~sw@ened pack. Suitable for
specialdiets.
Guidefor makingsyrup
CUpsofsugar
P6rceotag0 toIXIaddedper Approximate
ofsvrfJD Mntofwatw viekiinniflts
30%(light)”’ 1Ifi
40%(light)* 1~ Iyj
50%(medium) 25 l%
60%(medium) Y/j 2
65%(heavy) 4fi 2~4
‘Recanmemk?dforn]ostfruiis
Method: Dissolvesugar in boiling
wateror mixthoroughlywithcold water
until dissolved. Chill before using.
“\ ‘$
FRUIT ‘PREPARATION PACKAGING
APPLES Wash, peel and slice apples to about Syrup pack: Slice into container,
~A-inchthickness. If apples are to be cover with 40% syrup. Add 1teaspoon
packed in sugar, prevent discoloration ascorbic acid to each CUP of syrup.
by (1) steaming for 1YJto 2minutes, or Su~ar pack: Sprinkle !$ cup of sugar
(2) di~piqg insolutionof 3tablespoons over each quart of apples, Stir to cover
lemon juice to 1gallon water for 1all surfaces with sugar. Seal. Adding
minute,ritISitW in cold water, and 1teaspoon ascorbic acid to sugar is an
draining. Solution may be reused. extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color, Wash and sort as to size. with 40Y0 syrup to wrtich ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
ifdesired. Heat unpeeled fruit in boiling acid to 1cup syrup),
water %minute. Sugar pack: Mix 1teaspoon crystalline
ascorbic acid with %cup of sugar and
sprinkle over 1quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed
berries should not be used. Wash in whole in a 40 to 50~0sugarsyrup. (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
Sour Mix 1part sugar to 4or 5parts fruit
until firm enough to remove pits. by weight until sugar is dissolved.
Pack. Seal,
CHERRIES Prepare quickly in same way as sour Cover with 40% 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 a50Y0 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in Cover with orange juice or 3070 sugar
Cantaloupes 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 Pack sections in layers. Cover grape-
GRAPEFRUIT 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 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,
PRUNES Pack in carton and cover with 407.
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 4070
pieces or in lengths to fit package. syrup. Allow head space. Seal,
%cizen‘hits
Placeunopenedcontainersin refriger-
antor,Servewhile fruit isstill SIightlyicy

Buth3iIand Margarine
Overwraporiginalcartoninmoisture/
vapor-proofmaterialorenclosein
moisture/vapor-proofcontainers.
cheese
Freezecheesein %to l-pound
pieces.Wrapin moisture/vapormproof
material.Uncreamedcottageand
Camembertcheesemaybekept in
thefreezerthoughtheremaybesome
waterseparationonthawing,Cream
andprocessedcheesedo notfreeze
well asfreezingaffectstheir smooth
texture.
Cream
Ordinaryhouseholdcreamfor table
usedoesnot freezewell, but will be
suitableforcooking.Pasteurizedheavy
creamcontainingnot lessthan40per
cent butterfat maybefrozen.Heavy
creamwhichhasbeenwhitmedfreezes
well, too. Dropmoundsof whipped
Bread and RoHs
creamonbakingsheets,Freeze.Trans-
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.
lkle cream
Commercialice creamscanbestored
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
Iowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
locationin the freezer(the rearis
slightlycolderthanthe front) andthe
temperaturecontrolsetting to keep
yourfavorite ice creamat the right
servingtemperature.
Bake,cool,wrapandfreeze,Toserve:
thaw in wrappingsat roomtempera-
ture.Or,heatortoastfrozen,Ifdesired,
wrapinfoil andwarmfor 15minutesin
250° to 300*F oven.Note: mostcom-
merciallybakedproductsshould be
rewrappedin moisture/vapor-proof
materialbefore freezing,
Biscuits
Maybe frozen bakedor unbaked.To
servebakedbiscuits:defrost in wrap-
pingsat room temperature for one
hour,Reheatfor 5minutes in 425°F
oven.or place frozen biscuits in 375°F
ovenfor 15 minutes.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.
Icings madewith egg white do not
freeze satisfactorily, Thosemadewith
owdered sugar,butter, fudge or
hipped cream freeze well,
(--JQ~~@~
If baked before freezing, cool and
packagethem carefully in moisture/
vapor-proofmaterial.Theywill thawin
about15minutesatroomtemperature
inwrappings.Refrigeratorcookie
doughmaybe wrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing,and bake.
Pies
Mostpiesexcept cream,custardor
meringue-toppedpiesfreezewell,
bakedor unbaked.Bakedpies store
for alonger time. Omitsteamvents
from piesto be frozen unbaked.
Toserve unbakedpies:Cut steam
vents intop crustandplacefrozen pie
inovenatusualtemperature.Increase
bakingtime 10to 15minutes.Thaw
frozenbakedpies, wrapped,for 1to
1Y2hoursat roomtemperature.TO
servewarm,unwrapwithout thawing
andheat in 300°F oven for 30 to 40
minutes,
Qi4iCk l%~ac!~ a~c! Muffins
Bake,cool and wrapat once. For
serving,thaw,unwrapped,at room
temperature or warm,unwrapped,in
300°Foven.
Main Dishes
Such foods aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannet asfor immediateserving
withtheexceptionofseasoning.During
9
Eggs
Useonly fresheggsfor freezing,Chill
beforefreezing,Wholeeggsmaybe
frozenor thewhitesandyolksfrozen
separatelyasfcdiows:
WholeEggs-iViixyoiksandwhites
thoroughlywithafork, Donot beatin
W. Add1teaspoonsaitto each2cups
ofeggs,
EggWhMw-Separate andfreezein
recipe-sizedamounts,
EggYolks-Separate andadd1tea-
spoonof saitor 1tablespoonof corn
syrupor sugarpercupfuiof yoiks.
Biendwith fork,
Packeggsinfreezercartonaiiowing
~Q-inchheadspace(l’YP-inchfor 9iass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
storage,onionfiavor becomesiess
noticeableandceieryfiavor more
pronounced.Spicesaisoiosetheir
strengthduring iong periodsof stor-
age.Omit potatoesfrom stewsand
soupsasthey becomemushy,
Cooimaindishesafter cooking; pack-
agein moisture/vapor-proofmateriai
andfreeze.Toservethesefoods,thaw
graduaiiyover iowheataddingaiittie
iiquid if necessaryto preventfoods
from stickingto the pan.Or heat in a
300°F ovenfor about1houror untii
heatedthoroughly.
SandwichTips
Aii varietiesof breadscanbefrozen.
Spreadsoftened butter on eachsiice,
then spreadfiiiing. It is not advisabie
to usesaiaddressingsfor spreading
astheyseparateandsoakintothebread.
Meat,fish, somecheeses,pouitry and
peanutbutterarerecommendedfiiiings
for freezing. Cookedeggs become
tough when frozen.Other fiiiings can
be moistenedwith miik, cream,pickie
reiish,chiii sauce,catsup,fruit juice,
aiittie mayonnaiseor saladdressing.
Lettuce or other saiadgreensandraw
vegetablesdo not freeze weii and
shouid be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof materiai andfreeze.
Part No.468313P05

Properpackagingisessentialfor
successfulfreezing,Becausesolidly
frozenfoodslosemoistureinthe dry
0° to 5°F temperatureofafreezer,
they mustbeproperlyprotectedby
top qua!itypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand
for labeling.
Freezerpackacjng
materials
Materials Uses
Cartonswith Fruits,
moisture/vapor- vegetables,
proofliners somemeats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
baas meats
Glassfreezerjars Juices,fruits,
vegetables,
cookedfoods
Plasticcontainers Sauces,fruits,
andboil-in bags vegetables,
cookedfoods
Laminatedpaper Meats
Heavy-dutyfoil Meats,baked
aoods.leftovers
Cellophane Bakedgoods,
sandwiches,
small meatcuts
Packaginginstructicms
DrugstoreWrap
1. Placefood incenterof wrapping
paper,
2. Bring two paralleledgestogether.
Fold in lockseam,repeatuntil the
lastfold restsfirmly on food.
Butchers’
Wrap
Placefooddiagonallyononecorner
of paper.Rollpaperandfoodtogether
diagonally,folding it?extra material
asyouroll. Sealwith freezertape.
I
Cartons
and containers- Fruits,
vegetablesandcookedfoods may
be packagedinfreezercartons,
containersandjars.
Aluminum foil– Placefood on heavy-
duty foil and moldfoil to shapeof the
food. Onlyone thicknessis required.
Noheatsealingortaping isnecessary.
—-
1---
3. Fold ends,excluding asmuch air
aspossible.Sealwith tape ortie firmly
with heavystring. 1-.-
-. L.-m
Labeling containers– Be sure to
label allcontainers andpackageswith
contents and date that it wasplaced
in the freezer.
10
--- ———. ——.