GE CAF19L User manual

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—
ApplianceRegistration 2Packaging 10
CareandCleaning 11 PowerFailure 12
ConsumerServices 15 ProblemSolver 13,14
Energy-SavingTips 2SafetyInstructions 3
FreezingSuggestions 5-9 TemperatureControl 4
StorageTimes 6TemperatureMonitor 5
Installation 3,4 Vacation&MovingTips 12
AdapterPlug 4Warranty BackCover
Clearances 4
ElectricalRequirements 3,4
ExtensionCord 4
Grounding 3,4
Location 4l%~w~ef CiI@e~
ModelandSerialNumbers 2&wM2iE2/Mfl
No-Frost Upright Models CAF16L
CAF19L
L-/
J-”
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Readthis bmlk Cwe’fullym
It isintendedto helpyouoperate
and maintainyournewfreezer
properly
Keepit handyfor answerstoyour
questions.
[fyoudon’t understandsomething
or needmorehelp,write (include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY 40225
Keepproofoforiginal purchase
date(suchasyour salesslipor
cancelled check)with this bookto
establishthe warranty period.
Write dawn TM model
am! seriatl numhm.
You’llfind them on a plateatthe
bottom,just inside the door.
These numbersarealsoonthe
Consumer ProductOwnership
Registration Cardthat camewith
your freezer.Before sending inthis
card, please write these numbers
here:
ModelNumber
SerialNumber
Usethese numbers in any
correspondence or service calls
concerning your freezer.
If you received adamaged freezer,
immediately contact the dealer(or
builder) that sold youthe freezer.
Savetime arm!mmey.
Beforeyou call for service, check
the Problem Solver on pages 13
and 14.It lists causes of minor
operating problems that youcan
correct yourself.
@Locationofyourfreezeris
important.Don’tlocateit in awarm,
unventilatedlaundryareaors$orage
room.Avoidputting it nextto your
range,aheatingventor wherethe
sunwill shine directlyon it.
*Tryto arrangeyourfrozenfoods
systematicallysoyoucanfind what
youwantinthe freezerquickly.
eDon’topenthe freezerdoor more
oftenthan necessaryandclose it
assoonas possible,particularly in
hot, humidweather.
eWhen using yourfreezer,be
careful notto leavethe dooropen.
Alwayscheckto makesurethe
freezerdoor is properlyclosed
beforeleavingthe houseor retiring
for the night.
@Ifyouturn the temperature
controltothe coldestposition for
quick freezing, don’tforget to turn it
backto the regularsetting.
Toobtain service,seethe
ConsumerServicespage inthe ‘=
backofthis book.
We’reproudofour service and
wantyouto be pleased. If for some
reasonyou arenot happywith the
serviceyou receive,here arethree
stepsto follow for further help.
FIRSTcontactthe peoplewho
servicedyour appliance.Explain
whyyou are notpleased. in most
cases,this will solvethe problem.
NEXT if you arestill not pleased,
write all the details—including your
phonenumber—to:
Manager,ConsumerReiations
GEAppliances
Appiiance Park
Louisviiie,Kentucky40225
FINALLY,if your probiem is still not
resoived,write:
MajorAppiiance Consumer
Action Panei
20 North WackerDrive
Chicago, liiinois 60606 —
2

app!ianm.
Youmaysafely refreezefrozen
foodsthat hatiethawediftheystill
containicecrystalsor iftheyare
still cold—belowMY%{Shellfish
cannotbe keptaboveflO°F.safely
txwause c9fKh3cter!agrowth,)
Thawedground meats,poultry,
or fish that haveanyoff-odoror
off-colordwm.ddnotbe refrozen
and should not beeaten.Thawed
ice creamshould bediscarded. If
the odoror colorof anyfood is poor
or questionable,get rid of it.The
food maybe dangerousto eat.
I%enpartialthawingand refreezing
reducethe eating quality of foods,
particularly fruits, vegetables,and
preparedfoods. Theeating quality
of redmeatsis affectedlessthan
that of manyother foods. Use
refrozenfoods as soonas possible
—they won’t keepaslong asfoods
frozenonly once,andthe sooner
they’re used, the better their eating
will be.
~Hym.NI ok! fretxzerisSW around
the Iw3usebut no$inme, besure
to removethe hi orckmr.This will
reducethe possibility of dangerto
children.
A. Beforemakingany repairs.
P&We:weW“Q??@)mN%v’n@nd
thatanyfxmdcing 13epeffomed
bya qmilifiedindividua!.
B. Eleforeckming:
C%Beforereplacing aburned-out
Hghtbulb,the freezershould
be unpltigged inorderto avoid
contactwith alive wire filament.
.(Aburned-out light bulb may ~
breakwhen being ieplaced,)
Note: 7iqningtemperaturecontrol
to UWposition doesnoiremwe
powerto thelighfcirctiit.
Requirernents–iMPo~TANT...
Where astandard two-prong
wail outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wail outlet.
(continued rhxi,pqe,)
——.
..—----

LR3eOf
Becauseof potential safety
hazardsundercertain conditions,
westrongly recommendagainst
useof an adapter plug. However,
if youstil~elect!0 use anadapter,
wherelocalcodes permit, a
TlElVlP0f3Af3YCCUVNEX3TIONmay
be madeto aproperly grounded
two-prongwalioutlet byuseofa
LJLlisted adapter (Fig.2)available
atmost local hardwarestores,
I
TEMPORARYMETHOD
f’,,.l,,,,l,,fl,,,,, %
(ADAPTER PLUGSNOT I
I
Fig. 2“‘BEFOREUSE I
The larger slot in the adapter must
bealigned with the largerslot inthe
walloutlet to provideproperpolarity
inthe connection of the powercord.
CAUTlON:Attachingadapterground
terminal to wall outlet coverscrew
does not ground the appliance
unless coverscrew is metal, and
not insulated, and wall outlet is
groundedthroughhousewiring.You
should havethe circuit checked by
aqualified electrician to makesure
the outlet isproperly grounded.
When disconnecting the power
cord from the adapter, always
hold the adapter with one hand.
If this is not done, the adapter
ground terminal is very likely to
break with repeated use.
the ground
break, !30 NO-1-USEthe
appliance until aproper
has been
Lk3edexlrck
Becauseof potentialsafety
hazardsundercertainconditions,
we against
the use of an extension cord.
However,if youstill electto usean
extensioncord, it isabsolutely
necessarythat it bea IJLlisted
3-wiregrounding typeappliance
extensioncord havingagrounding
type plug and outletandthat the
electrical ratingofthe cordbe 15
amperes(minimum)and 120volts.
T-hehen!’ dwways
be W(3 its
ebmlwal olm?t-
(115volt, 60 Hertz,single phase AC.
Some models arealsorated 100
volt, 50 Hertz. Checkthe model
and serial number plate.) This is
recommendedforbestperformance
andto preventoverloading house
wiring circuits, whichcould cause
apossiblefire hazardfrom
overheatingwires.
iLcKx3ticm
Yourfreezershould beconveniently
locatedfor day-to-dayusein adry,
well-ventilated room.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than 1lO°F.or colder
than 32°F,
Be sureto install yourfreezer on a
floor strong enough to support it
when it is fully loaded.
Also see Energy-SavingTips
regarding location.
Allow 4inches on tog and 3 inches
at sides and back for proper air
circulation.
——
Legs .
9
Turnlefttoraise—
Legsatthe frontcornersofthe
freezershouldbesetsothe freezer
isfirmly positionedonthefloor,and
thefrontisraisedjust enough so
thedoorcloseseasilywhenopened
abouthalfway.
stating
1. Cleanthe insideof the freezer
with amild solutionof baking sod
and water(seepage 11). -
2. Connect cordto powerout!et.
3. Turntemperaturecontrol to
No.4.This isthe normal setting for
safe,long-termfreezing. Forcolder
temperatures,turn to higher
numbers.
4. Allow freezerto operate for at
leasttwo hours beforeplacing food
inside.
Ccmtrcd
o
Freezingtemperature selection is
made bysetting the control from
No. 1to COLDEST. n,=—,.-
.--—.=.-:.-7
.,-:.~-
-.......
Normal, safe freezing level is w
obtained by setting the control at p-i
No, i$. /“~.
~)
..
OFF position permits turning the ‘;’
freezer off with~ut unplugging it.

‘-’-- (m?
T’EMF?I’VIONITOR
ALARM
The temperaturealarm islocated
onthe front of the freezer.The
alarmwill sound ifthe freezer
temperature risesabove20° F.
The alarm operateson household
electricity. Ifthe powerfails,the
alarm will not perform.
An ON/OFF switch allowsthe
temperaturealarmto bedeactivated
when notwanted. The freezeris
shippedwith the temperaturealarm
in the OFF position. After the
freezer has run long enoughto
lowerthe temperature, you may
ctivatethe alarm.
aution: Adding morethan 3
pounds of warm-foodper cubic foot
of freezer capacity can trigger the
alarm system.
Toactivate the alarm, push akey
or eraser end of apencil intothe
hole marked ON and movethe
rockerswitch to the ON position.
TOdeat%vate the alarm, movethe
switch tO the OFF position.
lock
(cmmodelssoequipped)
The keyfor the spring-loaded lock
is automatically ejected—key will
not remain in lock in either the
open or closed position. Keep the
key out Oflv?achof Chi!dtl?n and
awzy the fn??ezw
door
Letsyou storefrozenfood packages
like books for easy selection.
@#liQ2e+=n dglo[” ~heif
(1
~~~~pecia~[y~jzed for storage of
.4?.->..frozen juice cans. Some models
:“i:;j have two juice-can shelves.
k.-.-” ~g~f@+Qf”!&Jilt
Tbrnscmwhen the door is openeci;
turns off when ihe door is closed.
!. Freezethe best. Freezeonly
top-qualityfoods.Freezingretains
qualityand flavor;it cannotimprove
quality.
2. Keep work areaclean.
3. Work Ths quicker fruits
andvegetablesarefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,
too,with less culling and sorting.
4. Choose correct packaging
materials. Frozenfoods will dry
out if notproperlywrapped or
packaged. Both rigidcontainers
and flexible bagsorwrappers
can be used. fVlakesure they are
especially designedfor freezing.
5. Follow reliableinstructionsfor
freezing different typesof food.
6.Freeze foods in practicalrmeal-
sixxf packages.
7.Fit!container properly.When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2” at
top (1-1/2”for glasscontainers)to
allowfor expansionduring freezing.
8. Freezecorrect quantities.
There is an established maximum
of food your freezer isdesigned to
freezeatone time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently lowtemperatures in the
freezer to freeze recommended
quantities of food.
If you havealarge quantity of food
to-freeze,store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
9. Freezefoods quickly.
Continually rotate frozen foods to
the frontof the freezerso the longest-
frozen foods are usedfirst.
10.Store foods
Commercially frozen food can be
storedanyplaceinthe freezer.These
foods should not beallowed to thaw
before being placed in the freezer.
5
You’llfind thesematerialshelpful
inpreparingfoodsfor thefreezer:
@Largekettlewith close-fittinglid
forblanchingvegetablesandfruits
QFirm sieve or smallcolanderto
putvegetablesinfor blanching
@Assortmentof knivesforcutting
upmeat,fruits andWCJ@3bk3S
@t7011sof absorbentpapertowelsor
softcloth towelsfordrainingfoods
@Properfreezerpackaging
materialsforvarioustypesoffood
(seepage 10)
@Small loadingfunnel for fruit and
vegetablecontainers,to keep
sealingedge clean
@Glass markingpencil for labeling
packages
~Rollof freezertape
Freezingisfast andefficient
throughoutthe freezer,butquickest
onthe top shelf—especially with
the temperature control ata
number higher than 4(thecoldest
setting is “COLDEST”).
Ifyou plan to quick-freezelarge
amountsoffood,turnthetemperature
control to “COLDEST” several
hoursbeforefoodwill be readyto
be placed in the freezer.
Never freeze morethan three
pounds of food per cubicfoot of
freezercapacity at onetime.
iC

(t%lontha)
FFWSH
MEATS O“F.
Roasts(Beef,Lamb,Venison)......6-12
Ftoasts(Pork&Veal)., . ..........4-8
Steaks(Beef)..................,6-12
Chops(Lamb)..................6-9
Chops(Pork)...................3-4
Grouncf&StewMeats............3-4
VarietyMeats(Beef)..........,..3-4
VarietyMeats(Pork).............2-3
Sausage(Pork)... ......,,...,..1-2
Opossum,Ftabbit,Squirrel........6-8
PFKWESSE13MEATS
Bacon.,....... . . . . . . ., .......1
Frankfurters...................VZ
I-fam(whole,halforsiices),,.......1-2
CC)OKEDMEATS
CookedMeats&MainDishes.. ....2-3
Gravy&MeatBroth.......,.,....2-3
FRESHPOULTRY
Chicken&Turkey(whole)., .......12
Chicken(pieces)................9
Turkey(pieces). . . . . . ., . ...,....6
Duck&Goose(whole)............6
Giblets .................,.....3
GameBirds. . . . . . .. .. ... ... ... .8-i2
(Months)
cooiamPmKnw O“F,
Pieces(cmveredwithbroth)., ..,..,6
Pieces(notcovered),.., .....,..,1
CookedPouitryDishes..,....,...4-6
FriedChicken. .,, ,,, ,., ...,, ,,.4
FISH
Shellfish................,., ..,upto4
LeanFish................,...,6-8
FattyFish.....................2-3
Shrimp(raw,unpeeled),, ., .,,,.,.12
Shrimp(cooked),....,..,,.,,,,.3
PRODUCE
MostFruits&Vegetables.,........8-12
Asparagus..................,.6-8
Mushrooms....................Upto6
Onions.......................3-6
CitrusFruits ...................3-4
Potatoes(french-fried)............2-3
I13AKER’YGOODS
Breads,Quick(baked)............2
Breads,Yeast(baked)............4-8
Breads,Yeast(unbaked)
... ... .,..Y2
Cakes........................uptol
Cookies.......................4
Pastrv(unbaked)................2
Pies,F;uit(baked).. .. .. ... ... ...Uptol
Pies,Fruit(unbaked)....... ....,.2
—.
[Nkmihs}
IWWWPRODUHS O“l? –
Butter.................,,.....5-6
CottageCheese....,.....,.,...1
SoftCheese................,..4
HardorSemi-hardCheese, . ., .,..6-12
Eggs.........................12
lceCream,Sherbet... .,, ... UptolUptol
Milk. ., . .....,.,, ,,, ., ........1
OTHEF4FCJODS
Candies...................,..12
Left-overs(cooked).. .. .., .., ,,. .Uptol
Pizza..,,.,.,., ., . . ., . .,,.,..,1
PreparedDishes....,......,,.,,2-3
Sandwiches...................Uptol
Soups,Stews,Casseroles...,.,...2-3
Newtechniquesareconstantlybeing
developed.ConsulttheCountyExtension
ServiceoryourlocalUtilityCompanyfor
thelatestinformationonfreezingandstoring
foods.
Packagemeat, poultry,fish and
game in moisture/vapor-proof
material wch asaluminum foil,
cellophane, freezerfoil or plastic
bags. Exclude asmuch air as
possible. Label and freezeat once.
NOTE:Packagesof fresh meats
and poultryascommonlypurchased
in retail storesare not suitably
wrapped for freezing. Rewrapin
moisture/vapor-proof material.
Meat
f?emoveas much bone and fat as
possiblefrom meatbeforepackaging.
Donot salt meat. When individual
piecesofmeatarepackagedtogether,
place double thickness of freezer
wrap between them for easier
separation during thawing.
Pimmy
Clean thoroughly before packaging.
Padsharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately.
Game
The same methods suggested for
poultry and meat maybe usedfor
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “lean” fish
suchashaddockandcod shouldbe
rinsed in brine madewith 2/3 cup of
puretable salt pergallon of waterto
reduceleakageduringthawing,Keep
in solutionnot over1minute.Brineis
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
clams,
Wash-shellsin running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters.Scallops may be rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen t.jnco~ked,
~~m~v~ ~~~ diSC~rd ~~adS and
~lack vein. VW@and package in
freezer containers.
6
—
crabs and ILclbsters
Chill fish and removeback shell.
Steam or boil inwater for 15to 20
minutes. Coolthoroughly,then pick
ediblemeatfromshellsandpackage
in proper containers, Seal and
freeze immediately.
Frozenmeat, fish or poultry should
be left in the original package and
thawed inthe refrigeratoror cooked
frozen,Allow approximately5hours
per pound to thaw meat inthe
refrigerator.When cooking frozen
meat, increase the cooking time by
approximately 1/3to 1/2if cooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at roomtemperature—allowing~~
only 2hours per pound. [::;)
Don’t refreeze meat that has (- ‘?
completely thawed; meat, whether ~~~
rawor cooked, can be frozen s.-
successfully only once.

?. Onlyvegetablesattheir peakof
maturityshould bechosenfor freezing,
Somevarieties ofvegetablesarebetter
adaptedfoi freezingthan others.For
completeinformation,contactyour
CourttyExtensionService.
2. Sort,clean and washvegetablesin
coldwater.Keepthoseofthesamesize
all together.Largepiecestakelonger
blanching.
3. Workwith small amounts,aboutone
pound,that can bepackagedin ashort
time.
4. Blanchall vegetablesexcept
tomatoes,green peppersandherbs
beforepackaging. Proper blanching
stopsthe ripeningprocesssovegetables
are heldat their peakof freshness.
Boiling-watermethod
(a) Select large utensilof 4-or 5-quart
capacityand fill with one gallonof
waterfor each pound ofvegetables
to be bianched atone time. Usetwo
gallonsfor each pound of leafy
Vegetables. Bring watert. boiling.
Blanch one pound of vegetables
atatime. Placevegetablesinawire
basketor colande[lmmerse in boiling
waterandcover Counttime immediately
after boiling begins (seeguide at right).
Forhigh altitudes, add 1minute to
blanching and chilling times.
(c) Chill vegetablesquickly the same
lengthof time asfor blanching by
plunging them into ice water,or under
cold running water.Removefrom water
and drain on towels.
Steamnmthocf
(jSepressure
cooke( vegetable
blanche~or other large utensil,
(a) Fill untensil with 2inchesof water.
Bring to boiling point.
(b) Place vegetables in awire basket
or rackabovethe boiling water.Cover
and begin timing immediately (referto
guide at right for steaming times). Keep
heaton HIGH while vegetables are
steaming. If using apressure cooker,
the petcock should be left open.
(c) Chill vegetables quickty the same
length of ~ime as for steamingby
plunging them into ice water,or under
cold rurlning water.Flemovefrom water
.~=ancldrain on towels.
C.=j
.<-..—
.-=.-..
~++.--k
. ..,..
%s~3,3ci{inq .
~~~ pa(j<age~~~~$a~les in mois~ure/vapor-
-=’ “~; nroofcontainers. Leave l/2-inch head
~~+F space in package (1IA-inch for glass
containers). Freezequickly.
VEGETABLE PREPARATION BLANCI’WG PACKAGING
Boiling steam
wt!tef
ASPARAGUS Washin coid water, Srnailstalks Chili immediately,Drairr.
removetough partofstalk, 2min. 3rein: Packwhole stalksparallei
sortaccordingtosizeof Medium stalks with headsin alternate
stalk.Cutspearstofit 3min. 4rein? directions, leavingno head
containers,or cutin2-inch space.Seai.
lengths,Scaldaccording
tosizeofstaik.
DEANS Cutsnapbeansin 1or 3rein? 41/~rein, Chill anddrain, PackIn
Green 2-inchpieces.Leave freezercartonieaving
“French” beanswhole l/2-inch headspace,
orslice.
BEANS Washandsortpodsin cold Smali Cool promptlyin coid
Lima water.Scald,cooiin ice 1rein: 4min. water.Drain.Packin
waterandsqueezebeans Medium to large cartons,bagsor boxes,
outof pods. 2to 3min. 4to 5min. leaving l/2-inch head
s~ace,Seal.
BROCCOLI Selecttender uniform 3min. 5rein: Chill immediately.Drain.
headsofdark greencoior. Packageincartons in
Letstand l/2-hour in saited alternatedirections,
water(4teaspoonssait in 1leaving no headspace.
gallonwater)to remove Seal.
insects.Washand remove
woodystems,Split
lengthwiseintopiecesso
budsarenot morethan 11/2
inchesacross.Scald.
EtRUSSELS Cieanand cut sproutsfrom 4rein: 51/2 min. Chiii and drain. Packin
SPROUTS mainstem,sort”according freezercontainers, ieaving
tosizeand scald. no headspace.
... . -. ... . . . . .
Clean,washandpeal.Leave 3mm: 41/2 mm. t.mln,crramana pac~mto
smaii carrotswhoie.Cut containers,ieavingl/2-inch
othersintoslicesor cubes. head space.
CAULiFLOWEFi Trimandwash. Breakinto 3rein?” 41/2min. Chiii immediately.Drain.
fiowerets1inch wide and Packagecompactiy,
about 11/2to 2inchss long. leaving no head space.
Soakinsalted waterfor Seai.
30 minutes.Drain.
CORNon COB Seiectyoung cornwith Small ears Chiil twice as long as you
thin, sweetmilk. Huskand 7rein? 9min. scaid. Wrapseveralears
removesiik. Washears Medium ears together infreezer paper.
carefully.Sort according 9mirr? Piace in polyethylene bag.
IOmin. -
tosize. Large ears Seal.
11rein: -12min.
CORN Scaldcorn on cob and 5to 6rein: 6min. Package.Leavel/2-inch
Whoie Kernei chili. Cutoff whoie kerneis. head space,
GREENS Beetgreens,collards, kale, Beet greens, kaie,chard, Chiii in cold water and
mustardgreens, spinach, mustard and turnip greens drain thoroughly between
Swisschard, turnip greens. 2min~ absorbent towels. Packin
Washand lift out ofwater Coiiards freezercartons or bags
to drain. Removetough 3min. and seai.
stemsand imperfectleaves.
Cut in pieces,if desired. Spinach
Scald. lV2 to 2rein:
PEAS Shell and discardover- 2rein:” 2min. Chiil and drain. Package
maturepeas. compactiy, leaving l/2-inch
head space.
POTATOES Peeiand slice lengthwise Cool to room temperature.
French Fried for frying. Fryin deep fat Packagein freezer bags or
heated to360°F.for cartons and seal. Toserve,
4minutes untii tender but thaw and cook in 37!5°F.fat
not browned. Drainweii. untii brown. Clrcook,
unthawed, in 500°F.oven.
POTATOES Seiect smooth new 3to 5min. Chill, drain, package in
White potatoesdirectly from cartons, bags or boxes,
garden. Wash, peel or Leave l/2-inch head
scraoe.and scald. sDace.Seal.
POTATOES Wash, Cook untii aimost Packin freezer containers,
SWR3t tender and cooi. Peei; cut allowing l/2-inch head
in halves.slice or mash. smace.Seal,
Stxhasf-i Select tender squash with 3rein: 41/zmin. Chill immediately, drain
soft rind. Cut in l/2-inch and package. Leave
slices. l/2-inch head soace. Seal.
“Preferredmethod ‘*Use4teaspoonssalttoagallon
7

.
for FW.Jl-r PFtEPARATION PACKAGING
1. Sortfruits for uniform ripeness,
qualityandsize,
2. Washfruits thoroughly incoldwater
anddrainthcwoughiy.
3. Workwith small quantitiesand
freezequickly,
4. Packincartons,cutting orslicing
largerfruits. Addsugar or syrup,
5. Toavoiddiscolorationofapples,
apricots,peachesand pears,(1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1cup ofsyrup)following
directionson label, or (2)dipslicesof
fruit for 1minute in solutionof 3table-
spoonslemonjuice to 1gallonwater,
rinsein cold water,drain, andpack in
sugaror syrup. Placecrumpled piece
of celloor waxedwrap ontop offruit
beforeclosing to keepfruit in syrup.
APPLES Wash,peel andslice apples to about
l/2-inch thickness.Ifapplesareto be
packedinsugar,preventdiscoloration by
(1)steamingfor1‘/2 to2minutes,or
(2)dipping insolution of 3tablespoons
lemonjuice to 1gallon waterfor 1minute,
rinsing in coldwater,anddraining.
Solution maybereused.
Syruppack:Sliceinto container,cover
with 400/0syrup.Add 1teaspoonascorbic
acid toeachcup ofsyrup.
Sugar pack: Sprinkle 1/2cup of sugar
overeach quart ofapples. Stir tocoverall
surfaceswith sugar.Seal, Adding 1
teaspoonascorbicacid tosugar isan
extrarxecaution.
APRICOTS Selectfirm, fully ripe fruit of bright, Syrup pac/c Packin container; coverwith
uniformcolor.Washand sort asto size. 400/o syrup to which ascorbicacid has
Halveand removepits. Peelandslice, if been added (1teaspoonascorbic acid to
desired, Heatunpeeled fruit in boiling 1cup syrup).
water 1/2minute. Sugarpack: Mix 1teaspooncrystalline
ascorbicacid with 1/2cupof sugar and
sprinkle over1quart of fruit, Stir,
BERRIES Propermaturity is important. Immature (1)Maybe packeddry,or (2)packed
berries shouldnot be used. Washin cold whole in a40 to 50’%0sugar syrup.(3)For
or icedwateranddrain thoroughly on crushed or pureed berries, pack4parts
ab~orbentpapertowels. of berriesto 1partof sugar.Stir until
sugar isdissolved. Seal.
CHERRIES Wash,sortandstem. Chill in refrigerator Mix 1part sugar to 4or 5parts fruit by
Sour until firm enoughto removepits. weight until sugarisdissolved.Pack.Seal.
CHERRIES Preparequickly in samewayassour Coverwith 40%0sugarsyrupwhich
Sweet cherries. However,sweetcherries maybe contains 1teaspoon ascorbic acid
frozenwhole,with or without ~its. DerCUD.
Alwaysallow headspace.Allow
l/2-inch headspace in pint containers
(1inch for glass), l-inch headspace in
quartcontainers (2 inchesfor glass).
Sweeteningfruits helpsretainflavor,
colorandtexture.The methodof
sweeteningdepends on fruit used.See
guideat rightfor recommendedmethod.
(a) Drysugar pack. Suitable for fruits
that maketneir ownjuice whensugar
isadded. Add dry sugar (seeguide at
right)and stir gently until most ofthe
sugar hasdissolved in the juice drawn
fromthe fruit, then pour into containers.
(b) Syrup pack. Suitab~efor fruits
which havecomparatively little juice,
andthose which darken readily.Add
syrupto cover fruit. Allow l/2-inch head
space(IV!! inch for glass containers).
(c) Unsweetenedpack. Suitable for
special diets.
CRANBERRIES Wash in icedwater,stem and eliminate Cranberries maybepackedwhole,
poor berries.Drainwell. without suaar.or ina500/0suaar svrur).
MELONS Select firm, well ripened fruit. Cut in half Coverwith orange juice or 300/0sugar
Cantaloupes andremoveseeds(removewatermelon syrup.Seal and freeze.
Honeydews seeds asyoucutballs). Scoop out melon
Watermelons balls orcut in 3/4-inch cubes.These fruits
maybe frozenalone or in combination.
ORANGEand Select firm fruit, freeof soft spots.Peel Packsections in layers.Covergrapefruit
GRAPEFRUIT with sharp knifejust below white
SECTIONS with 30%0syrup containing 1teaspoon
membrane. Removeall membrane.Cut ascorbic acid perquart. Oranges do not
sections fromdivider-memhranes. Drain. need syrup. Stir in 1/2teaspoon ascorbic
acid per auart.
PEACHES Promptness in handling is important. Packimmediately intocold 40%0syrup
Sort, peel (skinsmaybe loosened by with 1teaspoon ascorbic acid per cup in
scalding whole peach 30seconds in container; cover with more syrup.Seal.
boiling water)and pit. Peeland slice
1quart of peachesat atime.
PEARS Select pearswhich arefully tree-ripened. Packimmediately infreezer carton. Add
Wash,peel and core. Cut in halves or 400/o syrup to which ascorbic acid has
quarters. Heatin boiling 400/0syrup for been added (1teaspoon ascorbic acid to
1to2minutes. COOIin syrup, then drain. 1cup syrup). Seal.
PINEAPPLE Peel,core, slice or cube. Packslices with twocircles of cellophane
paper between eachslice. Packwithout
sugar or coverwith 30fJ/osyrup.Or,
pineapple iuice could be used.
PLUMSand Sort,washinicedwater.Halveandpit, Packincartonandcoverwith40%0syrup
PRUNES or leavewhole. to which 1teaspoon ascorbic acid has
been added per cup,Seal.
RHUBARB Wash, trim andcut stalks into l-inch Packwithout sugar orcover with 400/0
pieces or in lengths to fit package. syrup.Allow head space.Seal.
Cupsofsugar
Percentagetobeaddedper Approximate
ofsyrup pintofwater yieldinpints
300/0
(light)’ 1‘f1A
400/o (light)” 11/2 1%’
50Wo (medium) 2v2 173
60Vo (medium) 3’/2 2
65(?0 (heavy) 41/2 2V’4
‘Recommencfed/or most fruits
Method: Dissolvesugar in boiling
wateror n-tix thoroughlywith coldwater
untildissolved. Chill before using.
,Pla~eunopened containers in
refrigerator. Serve while fruit is
still s!ighfly icy.

=-.———
—
-’--’---,land
--
--- Overwraporiginal carton in
moisture/vapor-proof material or
enclose in rnoisture/vaporaproof
containers.
Freeze cheese in 1/2-to l-pound
pieces. Wrap in rnoisture/vq30r-
proof material. Uncreamed cottage
and Camembert cheese may be
kept inthe freezerthough there
maybe somewaterseparationon
thawing. Creamand processed
cheesedo notfreezewell as
freezingaffectstheirsmoothtexture.
Cream
Ordinaryhouseholdcreamfortable
usedoes notfreezewell, but will be
suitablefor cooking. Pasteurized
heavycreamcontaining not less
than 40 percent butterfat maybe
frozen.Heavycreamwhich has
beenwhippedfreezeswell,too.
Drop mounds of whipped cream
on baking sheets. Freeze. Ti”ansfer
frozen mounds quickly to arigid
container and seal, separating
layers with paper.
Ice cream
commercial ice creams can be
stored in the freezer intheir original
carton. Home-madeicecream
shouldbepackedin moisture/vapor-
proofcartons.Forbestresults,place
icecreaminthe interiorofthefreezer
ratherthan on the doorshelves.
Fine-qualityicecream,with high
creamcontent,will normallyrequire
slightly lowertemperaturesthan
“airy” already-packagedbrandswith
lowcreamcontent. Experimentto
determinethe locationinthe freezer
(the rearis slightly colder than the
front)andthe temperaturecontrol
Bake,cool, wrap and freeze.To
serve: thaw in wrappings at room
temperature. Or,heat or toast
frozen. If desired, wrap in foil and
warm for 15minutes in 250° to
300°F oven. Note: most com-
mercially baked products should
be rewrapped in moisture/vapor-
proof material beforefreezing.
Biscuits
May be frozen baked or unbaked.
Toserve baked biscuits: defrost in
wrappings at room temperature for
one hour.Reheat for 5minutes in
425°F oven. Or place frozen
biscuits in 375°Foven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
cake
Bakeand cool. If frosted, freeze
before wrapping to avoid sticking.
To serve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
&g?omWrnperatut’e. Allow about two
~~->urs to thaw alarge cake.
w:IC!IIgS nwde with egg white do not
~==, freeze satisfactorily. Those made
-:<~~ with powdered sugar, butter, fudge
““-* oi whipped cream freeze well.
~~~~@~
if bakecjbefore freezing, cool and
~X3Ckag@then~carefully in rnoiskjrd
vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperatureinwrappings.Refriger-
atorcookiedough maybewrapped
and frozenin bars.Slice as needed,
without defrosting,and bake.
I?3es
Most pies exceptcream, custard or
meringue-topped piesfreezewell,
bakedor unbaked. Baked pies
store for alonger time. Omit steam
ventsfrom piesto befrozenunbaked.
Toserve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increase baking time 10to 15
minutes. Thaw frozenbakedpies,
wrapped, for 1to lV2 hoursat room
temperature. Toserve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
Bake,cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
?&3in Dishes
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exception of seasoning. During
storage, onion flavor becomes less
9
settingtokeepyourfavoriteicecream
atthe right servingtemperature.
Eggs
Useonlyfresheggsforfreezing.
Chill beforefreezing.Wholeeggs
maybefrozenorthe whitesand
yolksfrozenseparatelyasfollows:
?lWde Eggs—-fvlixyolksand
whitesthoroughlywith afork.Do
notbeath ai~Add 1teaspoonsalt
toeach2cupsofeggs.
Egg WWhites-Separateandfreeze
in recipe-sizedamounts.
Egg Yolks—Separateand add 1
teaspoonof saltor 1tablespoonof
cornsyrupor sugarper cupfulof
yolks.Blend with fork.
Packeggs infreezercarton
allowing %-inch headspace
(n/2-inchfor glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratororat roomtemperature.
noticeable and celeryflavor more
pronounced. Spices also losetheir
strength during long periodsof
storage.Omit potatoesfrom stews
and soups asthey become mushy.
Cool main dishes after cooking;
packagein moisture/vapor-proof
material and freeze.Toservethese
foods,thaw gradually over low heat
adding alittle liquid if necessaryto
preventfoods from sticking to the
pan. Or heat in a300°F ovenfor
about 1hour or until heated
thoroughly. Tips
All varieties of bread can befrozen.
Spread softened butter on each
slice, then spread filling. It is not
advisable to use salad dressings
for spreading asthey separate and
soak into the bread.
Meat, fish, some cheeses, poultry
andpeanutbutterarerecommended
fillings for freezing. Cookedeggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, alittle
mayonnaise or salad dressing.
Lettuce or other salad greens and
rawvegetablesdo notfreezewell and
should be addedjust beforeserving.
Wrapsandwichesin moisture/vapor-
proof material and freeze.
&&4~ .
—————
—.-— .-
——— —
-.._—.— —
iawd —
-—-.—-
iEsF-
r&Ew
-=
iizwa——
&g ---
Ew3r. x
iEKs’a-”
pf#-’==---

Properpackaging isessential
for successfulfreezing. Because
solidly frozenfoods losemoisture
inthe dry 0° to5*F.temperatureof
afreezer, tll~y rnu~t be prop~ily
protected 13ytop ~uality packaging
rnat~rials that are rnoisture/vapor-
proof. Freezer tape is used to seal
wra~~ings and for labeling.
Maw’m$ uses
Cartonswith Fruits,
lmoisture/vapor- vegetables,
proof liners some meats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
baqs meats
Glassfreezer Juices, fruits,
jars vegetables,
cookedfoods
Plasticcontainers Sauces,fruits,
and boil-in bags vegetables,
cookedfoods
Laminated paper Meats
Heavy-dutyfoil Meats, baked
goods, Ieftcvers
Cellophane Bakedgoods,
sandwiches,
small meat cuts
y-=---- --_ - -
———----.-—..————
I
1. Placefood in centerof wrapping
paper,
1![
-———
—I
2. Bring two parallel edges
together. Foldin lock seam, repeat
untilthe lastfold restsfirmly on food.
1-”--“- —— I
3. Foldends, excluding as much
air as possible. Seal with tape ortie
firmly with heavystring.
EkM-M%’ wrap
PlacefooddiagonaHyononecorner
ofpaper.Rollpaperandfoodtogether
diagonally,folding inextramaterial
asyouroll, Seal with freezertape.
I-.——..——-—..— —— —--- !
—
—
—.
Cartons and containers-Fruits,
vegetablesandcookedfoods may
bepackagedin freezercartons,
containersandjars.
II
I‘- —-—. -—–!
—
——--=.-—~————- - 1
Aluminum foil—Place food on
heavy-dutyfoil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
ctmtainem++e sure to )
~-:.
label all contain~r~ and pac[<ag~s j
i’
q
with contents and date that it was --.>”
placed in the freezer.