GE FH25 User manual

Useand Care Guide
Food Freezer
❑
❉
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Safety instructions .........................3
w
Operating Instructions, Tips
Energy-Saving Tips . . . . . .
............................2
Food Freezing Suggestions..................5-12
lntetior Light ......~ . . . . . ............................4
l<ey-Ejecting Lock . . . . . . .............................4
Packaging . . . . . . . . . . . . . . . . .......................13
Temperature Control .....................................4
Temperature Monitor . ................................4
Shding Basket . . . . . . . . . . . . ..........................4
Storage Times . . . . . . . . ...............................6
IiiD
..-.
-+:: Careand Cleaning
Cleaning, Outside and inside ....................l5
Defrosting
......~ . . . . . . . ..........................14
Power Failure . . . . . . . . . . . ..........................15
❑
●
Problem Solver . . . . . . .
.
..........18
More questions
?...call
GEAnswerCenter@ 8011626.217011
❑
Preparation
Clearance...__~_~...~.~ ...........................16
Location...~t~..~...~.... ..........................16
Vacationand Moving
Precautions...........l6
Eiiill
Installation
Installation .HHtiM .H.M.... ...........................17
Adapter Plug . . . . . . . . . . . . . ....................17
Electrical Requirements.... ......................17
Extension Cords . . . . . . .
.........................17
Grounding . . . . . . . . . . . . . . ......................17
El
‘0
Consumer Services . .
.
..........19
Model and Serial Numbers .............2
Repair Service . . . . . . . . . .
.
...........................2
Warranty . . . . . . . . . . . . . . . . ........Back Cover
ChestModel
FH25
GE Appliances

HELP US HELP YOU...
Read this book carefully. Write down the model and serial numbers.
It is intended to help you operate and maintain your You’ll find them on a plate located at the top outside
new freezer properly. rear corner of the freezer.
Keep it handy for answers to your questions. These numbers are also on the Consumer Product
If you don’t understand something or need more help, Ownership Registration Card that came with your
freezer. Before sending in this card, please write these
write (include your phone number):
Consumer Affairs
numbers here:
GE Appliances
Appliance Park Model Number
Louisville, KY 40225
Keep proof of original purchase date (such as your Serial Number
sales slip or cancelled check) with this book to Use these numbers in any correspondence or service
establish the warranty period.
calls concerning your freezer.
If you received a damaged freezer, immediately
contact the dealer (or builder) that sold you the
freezer.
Save time and money. Before you call for service,
check the Problem Solver. It lists causes of minor
operating problems that you can correct yourself.
●
●
●
ENERGY-SAVING TIPS
Location of your freezer is important. Don’t locate it ● When using your freezer, be careful not to leave the
in a warm, unventilated laundry area or storage lid open. Always check to make sure the freezer lid
room. Avoid putting it next to your range, a heating is properly closed before leaving the house or
vent or where the sun will shine directly on it.
retiring for the night.
Try to arrange your frozen foods systematically so . If you turn the temperature control to the coldest
you can find what you want in the freezer quickly. position for quick freezing, don’t forget to turn it
Don’t open the freezer lid more often than necessary
back to the regular setting.
and close it as soon as possible, particularly in hot,
humid weather.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back page of this book.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
2
—. —

A
WARNING—When using this appliance,
always exercise basic safety precautions,
including the following:
. Use this appliance only for its intended purpose
as described in this Use and Care Book.
0
● This freezer must be properly installed
‘aJJi
in accordance with the Installation
-.. ‘
Instructions before it is used. See
grounding instructions in this book.
● Never unplug your freezer by pulling on the
power cord.
Always grip plug firmly and pull
straight out from the outlet.
. Repair or replace immediately all electric service
cords that have become frayed or otherwise
damaged. Do not use a cord that shows cracks or
abrasion damage along its length or at either the
plug or connector end.
● After your freezer is in operation, do not touch
the cold surfaces, particularly when hands are
damp or wet.
Skin may adhere to these extremely
cold surfaces.
● Don’t refreeze frozen foods which have thawed
completely.
● You may safely refreeze frozen foods that have
thawed if they still contain ice crystals
or if they
are still cold—below 40°F. (Shellfish cannot be
kept above
10°F. safely because of bacteria
growth.)
● Thawed ground meats, poultry or fish that
have any off-odor or off-color should not be
refrozen and should not be eaten.
Thawed ice
cream should be discarded. If the odor or color of
any food is poor or questionable, get rid of it. The
food may be dangerous to eat.
● Even partial thawing and refreezing reduce the
eating quality of foods,
particularly fruits,
vegetables and prepared foods. The eating quality
of red meats is affected less than that of many
other foods, Use refrozen foods as soon as
possible—they won’t keep as long as foods frozen
only once, and the sooner they’re used, the better
their eating will be.
. If your old freezer is still around the house
but not in use, be sure to remove the lid or
door.
This will reduce the possibility of danger
to children.
● Caution should be used when removing the
door of a freezer.
Particular caution should be
used when removing the lid of a chest freezer, as
most chest freezer lids are under spring tension.
Contact the manufacturer’s representative for a
method of safe removal.
Q Unplug your freezer, before making any
repairs, cleaning or changing the light bulb.
NOTE:
We strongly recommend that any servicing
be performed by a qualified individual.
Turning the temperature control to the OFF
position does not remove power to the light circuit
on models with interior light.
s Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.
SAVE THESE
INSTRUCTIONS
3
. .

OPERATING YOUR FREEZER
Starting Temperature Control
1. Clean the inside of the freezer with a mild solution Freezing temperature selection is made by setting the
of baking soda and water (refer to Care and control from No.
1 to No. 7 (coldest).
Cleaning section).
2. Connect cord to power outlet.
/ ~ , ,,, : ,%,,- ~ , ‘} .,..- . ‘ “ ‘ ‘ -
3. Set alarm to OFF.
:i
\
)
4. The temperature control has been factory pre-set to
a position which should provide satisfactory food
storage temperatures. The control knob is
adjustable to provide a range of temperatures for
your personal satisfaction.
5 Allow freezer to operate for at least two hours
before placing food inside.
6. Set alarm to ON.
Temperature Monitor
The temperature An ON/OFF switch allows the temperature alarm to
& t
alarm switch is ON OFF be deactivated when not wanted. The freezer is
located in the back shipped with the temperature alarm in the OFF
of the lid on the left HIGH-TEMP
ALARM SWITCH position. After the freezer has run long enough to
side. The alarm will , lower the temperature, you may activate the alarm.
sound if the freezer
temperature rises
above
20”F.
‘ “i ; ’””al armsystem.
‘ CAUTION: Adding more than 3 pounds of warm
food per cubic foot of freezer capacity can trigger the
The alarm operates
on household
electricity. If the
power fails, the
alarm will not
perform.
W/ :::
To activate the alarm, flip the switch to the ON
To deactivate the alarm, flip the switch to the OFF
Interior Light Sliding Basket
Turns on when the door is opened; turns off when the Keeps frequently-wanted foods within easy reach;
door is closed.
can be moved aside to make foods below more
readily accessible.
Key-Ejecting Lock Defrost Water Drain
Keeps your frozen food supply secure. The spring- Up-front drain with hose adapter speeds emptying of
loaded lock is designed so that the key is automatically defrost water.
ejected–key will not remain in lock in either the open
or locked position.
Keep key out of reach of children and away from the
food freeze~
4

FOOD FREEZING SUGGESTIONS
w!
/
Rules for Successful Food Freezing
1. Freeze the best. Freeze only top-quality foods.
8.
Freezing retains quality and flavor; it cannot
improve quality.
2. Keep work area clean.
3. Work quickly. The quicker fruits and vegetables
are frozen after picking, the better the
fro~en
product will be. You’ll save time, too, with less
. .
4.
5.
6.
7.
Freeze correct quantities. There is an established
maximum of food your freezer is designed to freeze
at one time—approximately 3 pounds per cubic
foot of freezer capacity. In normal position, your
freezer’s control dial will maintain sufficiently low
temperatures in the freezer to freeze recommended
quantities of food.
you have a large quantity of food to freeze, store
culling and sorting.
H
Choose correct packaging materials. Frozen part of it in your-refrigerator’s fresh food
foods will dry out if not properly wrapped or compartment until the first quantity is frozen.
packaged. Both rigid containers and flexible bags 9. Freeze foods quickly. Continually rotate frozen
or wrappers can be used. Make sure
they are foods to the front of the freezer so the
longest-
especi~~ly designed for freezing.
.
frozen foods are used first.
Follow reliable instructions for freezing different 10. Store frozen foods immediately. Commercially
types of food.
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
Freeze foods in practical meal-sized packages.
being placed in the freezer.
Fill container properly. When placing liquid or
—
semi-liquid foods in containers, leave about 1/2” at
top ( 1 X“ for glass containers) to allow for
expansion during freezing.
Helpful Materials
You’ll find these materials helpful in preparing foods
for the freezer:
● Large kettle with close-fitting lid for blanching
vegetables and fruits
● Fine sieve or small colander to put vegetables in
for blanching
c Assortment of knives for cutting up meat, fruits
and vegetables
. Rolls of absorbent paper towels or soft cloth towels
for draining foods
● Proper freezer packaging materials for various types
of food
. Small loading funnel for fruit and vegetable
containers, to keep sealing edge clean
● Glass marking pencil for labeling packages
● Roll of freezer tape
Quick-Freezing
For quick-freezing large amounts of food, turn control to No. 7 two hours
before loading.
Never freeze more than three pounds of food per cubic foot of freezer
capacity at one time.
(continued next page)
5

FOOD FREEZING SUGGESTIONS
(continued)
Suggested Storage Times
Eating quality
drops aft(?r
time shown
lYIONTHS IN
FREEZER
AT OOF.
(-18° C.)
FISH
Shellfish ...............""""""""'""""""""'""""""""" .,,,,6 t.*
.....up to 4
Lean Flsh,,,,,,,,,,,,,,,,.,,,,,.,.,,......,..,..................''''' ,,,2 t. ~
Fafly Fish,,,,,,,,,,,,,,,,,,,,,,,,.,,..,.,.....,............. ,2
Shrimp (Raw, Unpeeled) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . ,...................3
Eating quality
drops after
time shown
MONTHSIN
FREEZER
AT OOF.
(-18° C.)
PRODUCE
Most Fruits & Vegetables . . . . . . . . . ....................::::::::::::~t~ol~
Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ,,,,,,,,,,UP t. ~
Mu,shroonIS . . . . . . . . . . . . . . . . . . . . . . . . . . . .................,,,,,,,,,,,,3 t. 6
On Ions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...,.3 to 4
Citrus Fruits .,,,,,,,:,,,,,,,.,...,.,..,...............’” *t. ~
Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BAKERY GOODS
Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . ........4; ~
Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . .. I/2
Cake: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.,.,,...up to 1
Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
. . . . . . . . . . . . . . .
4
pastry (unbaked) ““”’””’’””””””””””” ““up~o 1
pies (Baked) . . . . . . . ‘“”’’”””””””””’’’””””’””””” 2
Pies (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
DAIRY PRODUCTS
Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
....5 to 6
Cottage Cheese . . . . . . . . . . .
.....................~
Sofi Cheese ,,,,,,,,,,,,,,,,,,,,,,.,..,..,................ .“’’”’6to ,2
Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . .....,,,,
1
2
Eggs .,..,......................"""""""""""'""'""""""u t.,
fi;l~ream, Sherbet ..........””””””””””””” p,
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
.. .. .. .. ..
OTHER FOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
,.,,.12
;:ft;Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . ....................UP ~0 1
.. .. .. .. .. .. ..
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . .
Prepared Dishes . . . . . . . . . . . . . .....................:::::::~~~031
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . .
Soups, Stews, Casseroles.. . . . . . . . . . . . . . . . . . . . .2 to 3
New techniques are constantly being developed. Consult the County
Extension Service or your local Utility Company for the latest
information on freezing and storing foods.
6

Freezing Meat, Fish, Poultry & Game
● Preparation and Packaging. Package meat, poultry,
fish and game in moisture/vapor-proof material such
as aluminum foil, cellophane, freezer foil or plastic
bags. Exclude as much air as possible. Label and
freeze
at once.
NOTE: Packages of fresh meats and poultry as
commonly purchased in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-
proof material.
● Meat. Remove as much bone and fat as possible
from meat before packaging. Do not salt meat.
When individual pieces of meat are packaged
together, place double thickness of freezer wrap
between them for easier separation during thawing.
● Poultry. Clean thoroughly before packaging, Pad
sharp or protruding bones with folded freezer paper
or aluminum foil. Wrap giblets separately.
. Wild Game. The same methods suggested for
poultry and meat may be used for preparing and
freezing wild game.
. Fish. Clean fish thoroughly before packaging. Cut-
up pieces of “lean” fish such as haddock and cod
should be rinsed in brine made with 2/3 cup of pure
table salt per gallon of water to reduce leakage
during thawing. Keep in solution not over 1 minute.
Brine is unnecessary for whole fish or fatty fish such
as salmon or mackerel.
Freezing Vegetables
1.
2.
Only vegetables at their peak of maturity should be 3.
chosen for freezing. Some varieties of vegetables
are better adapted for freezing than others. For
4.
complete information, contact your County
Extension Service.
Sort, clean and wash vegetables in cold water. Keep
those of the same size all together. Large pieces
take longer blanching.
●
●
●
Oysters, Clams, Shrimps, Scallops. Wash shells in
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 uncooked. Remove and discard
heads and black vein. Wash and package in freezer
containers.
Crabs and Lobsters. Chill fish and remove back
shell. Steam or boil in water for 15 to 20 minutes.
Cool thoroughly, then pick edible meat from
shells
and package in proper containers. Seal and freeze
immediately.
Thawing. Frozen meat, fish or poultry should be left
in the oti-ginal package and thawed in the refrigerator
or cooked frozen. AHOW approximately 5 hours per
pound to thaw meat in the refrigerator. When
cooking frozen meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking conventionally—
much less if cooking with microwaves. If necessary
to thaw meat quickly, thaw at room
temperature-
allowing only 2 hours per pound.
Don’t refreeze meat that has completely thawed; meat,
whether raw or cooked, can be frozen successfully
only once.
Work with small amounts, about one pound, that
can be packaged in a short time.
Blanch all vegetables except tomatoes, green
peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
are held at their peak of freshness.
(continued fle.rt pa<qe)
7
o“
o
a
—

FOOD FREEZING SUGGESTIONS
(continued)
Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cooke< vegetable blanche~ or other large
utensil.
1. Fill utensil with 2 inches of water. Bring to the
boiling point.
2. Place vegetables in a wire basket or rack above the
boiling water. Cover and begin timing immediately
(refer to guide at right for steaming times). Keep
heat on HIGH while vegetables are steaming. If using
a pressure cooker, the petcock should be left open.
3. Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
under cold running water. Remove from water and
drain on towels.
1. Select large utensil of 4- or 5-quart capacity and fill
with one gallon of water for each pound of
vegetables to be blanched at one time. Use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
2. Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse in
boiling water and cover. Count time immediately
after boiling begins (see guide at right). For high
altitudes, add
1 minute to blanching and chilling
times.
3. Chill vegetables quickly the same length of time as
for blanching by plunging them into ice water, or
under cold running water. Remove from water and
drain on towels.
Packing
Package vegetables in moisture/vapor-proof containers. Leave l/2-inch
head space in package. (1
X-inch for glass containers). Freeze quickly.

Guide to 1reezing Vegetables
PREPARATION
BLANCHING
B;;;;; Steam
Wash in cold water, remove tough part of stalk, sort according Small stalks
to size of stalk, Cut spears to fit containers, or cut in 2-inch 2 min. 3 min. *
lengths. Scald according to size of stalk.
Medium stalks
3 min. 4 min.’
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans 3 min.’ 4 1/2 min.
whole or slice.
PACKAGING
VEGETABLE
ASPARAGUS
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head
sr)ace. Seal,
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes, leaving l/2-inch
head space. Seal.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
BEANS
Green
BEANS
Lima
Wash and sort pods in cold water. Scald, cool in ice water and
squeeze beans out of pods, Small
1 min. * 4 min
Medium to large
2 to 3 min
4 to 5 min.
BROCCOLI
3 min. 5 min.’
Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects, Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
BRUSSELS
SPROUTS
Clean and cut sprouts from main stem, sort according to size 4 rein’ 5 1/2 min.
and scald. Chill and drain. Pack in
freezer containers, leaving
no head space,
Chill, drain and pack into
containers, leaving l/2-inch
CARROTS
Clean, wash and peel, Leave small carrots whole. Cut others
into slices or cubes.
3 min.’
4 1/2 min.
head space.
Chill immediately. Dram.
Packaae
Trim and wash. Break into flowerets 1 inch wide and about 3 min.** 4 1/2 min.
1 1/2 to 2 inches long. Soak in salted water for 30 minutes.
Drain,
Select young corn with thin, sweet milk, Husk and remove silk. Small ears
Wash ears carefully. Sort according to size. 7 min.’
Medium ear: ‘in”
9 min. * 10 min.
Large ears
11 min.’ 12 min.
CAULIFLOWER
compactly, leaving no head -
sDace. Seal.
CORN on COB
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal,
Package, Leave l/2-inch
CORN
Whole Kernel
GREENS
I
Scald corn on cob and chill, Cut off whole kernels. 5 to 6 min. * 6 min.
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,
chard, mustard and
turnip greens
2 min.’ Collards
3 min. Soinach
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
1
l/2to 2 min.;
2 min.’* 2 min. Chill and drain. Package
compactly, leaving l/2-inch
head
st)ace.
PEAS
Shell and discard over-mature peas.
POTATOES
French Fried Peel and slice lengthwise for frying. Fry in deep fat heated to 3600F, for 4 minutes until tender but not browned. Drain well. Cool to room temperature.
Package in freezer bags or
cartons and seal, To serve,
thaw and cook in 375°F. fat
until brown. Or cook,
unthawed, in 500°F. oven.
Chill, drain, package in cartons,
bags or boxes. Leave l/2-inch
head
sDace. Seal.
POTATOES
White Select smooth new potatoes directly from garden. Wash, peel 3 to 5 min
or scrape, and scald.
Wash, Cook until almost tender and cool, Peel; cut
in halves, slice or mash,
POTATOES
Sweet pack in freezer containers,
allowing l/2-inch head
space, Seal,
Chill immediately, drain and
SQUASH
Select tender sauash with soft rind. Cut in l/2-inch slices.
I
3 min. * 4 1/2 min.
I I
I
package. Leave l/2-inch
head space. Seal.
*Preferred method ‘‘Use 4 teaspoons salt to a gallon
(continued next page)
9

FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits
1. Sort fruits for uniform ripeness, quality and size.
2. Wash fruits thoroughly in cold water and drain
thoroughly.
3. Work with small quantities and freeze quickly.
4. Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
5. To avoid discoloration of apples, apricots, peaches
and pears, (
1 ) add ascorbic acid mixture to syrup ( 1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for
1 minute in
solution of
3 tablespoons lemon juice to 1 gallon
water, rinse in cold water, drain, and pack in sugar
or syrup. Place crumpled piece of cello or waxed
wrap on top of fruit before closing to keep fruit in
syrup.
Packing Frozen Fruits
Always allow head space. Allow l/2-inch head space
in pint containers ( 1 inch for glass), 1 -inch head space
in quart containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and
texture. The method of sweetening depends on fruit
used.
See guide at right for recommended method.
(a) Dry sugar pack. Suitable for
fruits that make their
own juice when sugar is added. Add dry sugar (see
~ulde at right) and stir gently Urlti 1 most of the sugar
has dissolved in the juice drawn from the fruit, then
pour into containers.
(b) Syrup pack. Suitable for fruits which hake
comparatively little juice, and those which darken
readily. Add syrup to cover fruit. Allow 1/2-inch head
space ( 1 X-inch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Percentage
of syrup
3(YZC (light)*
40% (light)$’
50% (medium)
60% (medium)
65% (heavy)
Cups of suger
to be added per
pint of water
Serving Frozen Fruits:
Place unopened containers in refrigerator. Ser\e while
Approximate fruit is still slightly icy.
yield in pints
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.