GEAppliances CA10 Bedienungsanleitung

Registration 2ModelandSerialNumbers ‘2

CareandCleaning 12 Packaging 10

ConsumerServices 15 PowerFailure 12

Defrosting 11 ProblemSolver 13,14

Energy-SavingTips 2RepairService 2

FreezingSuggestions 5-9 StietyInstructions 3

StorageTimes 6TemperatureControl

Installation 4

3,4 TemperatureMonitor 5

AdapterPlug 4Vacation&MovingTips 12

Clearances 4warranvBack(lover

ElectricalRequirements 3,4

ExtensionCord ‘4 c

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/“

Grounding 3GEAmwerCenter@ /’

Location 48UM26.21Z7D /“w’ 4’$”

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ManualDefrost qJc) Em /“;,

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UprightkfOddS (-q- 1-355M A. ‘-”’r’ +’”: ‘

C4ALloC2il!l ‘cm /bD 04 ~,l,d’

CAM CA21 )’ 1,i.f?+”‘-’’”’’””’””

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It is intendedto help you operate

and maintainyour newfreezer

properly.

Keep it handyfor answersto your

questions.

If you don’t understandsomething

or need more help,write (include

your phone number):

ConsumerAffairs

GE Appliances

Appliance Park

Louisville, KY 40225

Keep proof of original purchase

date (suchas your salesslip or

cancelled check)with this bookto

establishthe warrantyperiod.

WWite downthe mode!and

serial inwnbers.

You’llfind them on a plate Ieitherat

the bottom, just insidethe door,or

on the back of the cabinet.

These numbers are also on the

Consumer Product Ownership

Registration Card that came with

your freezer. Before sendingin this

card, please write these numbers

here:

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your freezer.

Vyou received adamaged 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.

@Locationofyourfreezeris

important.Don’tlocateit inawarm,

unventilatedlaundryareaorstorage

room.Avoidputtingit nextto your

range,aheatingventor wherethe

sunwillshinedirectlyon it.

~Tryto arrangeyourfrozenfoods

systematicallysoyou canfind what

you want in the freezerquickly.

eDon’topenthe freezer Doormore

often than necessaryand close it

as soon as possible,particularlyin

hot, humidweather.

~When usingyourfreezer,be

careful not to leavethe Dooropen.

Always checkto makesure the

freezer Dooris properlyclosed

before leavingthe house or retiring

for the night.

~If you turn the temperature

control to the coldest positionfor

quick freezing, don’t forget to turn

it backto the regularsetting.

Toobtain service,see the

ConsumerServicespage inthe

backpageof this book.

We”reproudof our serviceand

want youto be pleased. If for some

reasonyouare not happywith the

serviceyou receive,herearethree

stepsto follow for further help.

FIRST,contactthe people who

servicedyourappliance, Explain

whyyou are not pleased, in most

cases,this will solve the problem,

NEXT,if you are still not pleased,

write all the details—includingyour

phone number—to:

Manager,Consumer Reiations

GE Appliances

Appiiance Park

Louisville,Kentucky40225

FiNALLY,if your probiem is stiii not

resoived,write:

Major Appiiance

ConsumerAction Panei

20 NorthWacker Drive

Chicago, iiiinois 60606

When using MS

appliance, always exercise basic

safety precautions, including the

following:

13.!/J~eth~~ Only‘fO1’

it$

pwpcxse as described in

this Use and Care Book.

*This freezerrnwtbe properly

haccordancewiththe

!kMructionsbeforeitis

used.Seegroundinginstructions

belowandonpage4.

s~w~~ your freezer by

pullingcmthepowercord.

Always grip plug firmly and pull

straight out from the outlet.

*Flepajr or replace all

electric

servicecordsthathave

becomefrayed or otherwise

Donot use acord that

shows cracks or abrasiondamage

along itslengthor at either the plug

or connector end.

6~fier your freezer is in

operation,do nottouchthe

coldsurfaces,particularly

whenhandsaredamporwet.

Skin may adhere to these

extremely cold surfaces.

ejrjf’J~y ~fJf~fs@~&af~$’J~~~fo~~$

whichhave thawedcompletely.

Youmay safely refreeze frozen

foodsthat havethawediftheystill

ccmtainicecrystalsoriftheyare still

cold—below40°F, (Shellfishcannot

be keptabove IOOEsafelybecause

ofbacteriagrowth.)

Thawed groundmeats, poultryor

fishthathave anyoff-odororoff-

colorshouldnotbe refrozenand

shouldnot be eaten. Thawed ice

cream shouldbe discarded.Ifthe

odoror colorofanyfoodispooror

questionable,get ridof it.The food

may be dangerousto eat.

Even partialthawingand refreezing

reducethe eatingqualityoffoods,

particularlyfruits,vegetablesand

preparedfoods.The eatingqualityof

red meats isaffectedlessthanthat

of manyotherfoods.Use refrozen

foodsas soonas possible-they

won’tkeep as longas foodsfrozen

onlyonce, and the soonerthey’re

used,the bettertheireatingwillbe.

~If youroldfreezerisstill

aroundthe housebutnot in

use,besureto removethelid

or door.This will reduce the

j=g-’Jy safety,

this be?

?“hepower cord of this appliance

is quipped with athree-prong

(ql”ounding)plug which mates with ,,

possibilityof danger to children.

fromthis appliance. ~K)Llnd~d,

Caution shouldbe used when

removingthe door of afreezer,

Particularcautionshouldbe used

when removingthe lidof achest

freezer,as mostclwstfreezer lids

are underspringtension.Contact

the manufacturer’srepresentativefor

!3method of safe removal.

Unplugyourfreezer:

A. Before making any repairs.

Am; weStrong/yK?com’??w?d

thatan.ysetvicingbepetiinned

byaqualifiedindividual.

!3. Before cleaning.

C. Beforechanginglightbulb.

IWe: Turningthetemperature

controltotheOFFpositiondoes

notremovepowertothelight

circuitonmodelswithinteriorlight.

oDonotstoreorusegasoline

orotherflammablevaporsand

liquidsinthevicinityofthisor

anyotherappliance.

read

Where astandard two-prong wall

outlet is encountered, it is your

personal responsibility and

obligation to have it replaced with

aproperly grounded three-prong

wall outlet.

DO NOT, Ah!’{

CUT

OR THE

THE CORD=

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(continued, Read

Lkse of

Becauseof potential safety

hazardsundercertain conditions,

we strongly recommendagainst

use of an adapter plug. However,

if you still elect to use an adapter,

where local codes permit, a

TEMPORARY CONNECT#ONmay

be madeto aproperly grounded

two-prongwall outlet by use of a

IJLlisted adapter (Fig. 2) avaiiabie

at most iocai hardwarestores.

TEMPORARYMETHOD

The iarger siot in the adapter mu!

be aligned with the iarger siot in

the waii outiet to provide proper

poiarity in the connection of the

power cord.

CLNJTIC?N:Attaching adapter

ground terminai to waii outiet cover

screw does not ground the

appiiance uniess cover screw is

metai, and not insuiated, and waii

outiet is grounded through house

wiring. Youshould have the circuit

checked by aqualified electrician

to make sure the outlet is properiy

grounded,

When cfisconnecting the power

cordfromMe adapter,aiways

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

bw%k, Do No-l- USE the

appliance until aproper

f~~~.&J~~

usedcxx’ds

Becauseof potentiaisafety

hazardsundercertainconditions,

we strcmg!yrecmirnem.iagahst

the use of anextensioncord.

However,if you stiii eiectto use an

extensioncord, it is absolutely

necessarythat it be a UL iisted3-

wire groundingtype appiiance

extension cord havingagrounding

type piug and outiet andthat the

electrical ratingof the cord be 15

amperes (minimum)and 120voits.

l-he freezer should always

13f3

pluggedintoitscwwn

hdividual electrkai c3utkX—

(115voit,60 HertzsingiephaseAC.

Some modeisareaiso rated100

voit, 50 Hertz.Checkthe modei

andseriai numberpiate.)Thisis

recommendedfor bestperformance

andto preventoverloadinghouse

wiringcircuits,whichcouidcause

apossibiefire hazardfrom

overheatingwires.

Freezer

Lcmathm

Yourfreezer shouid be conveniently

iocated for day-to-day use in adry,

weii-ventilated room.

For most efficient operation, it

shouid not be located where air

temperature around the freezer is

ever higher than 11O°F.or coider

than 32°F,

Be sure to instaii your freezer on a

floor strong enough to support it

when it is fully loaded.

Aiso see Energy-Saving Tips

regarding location.

The iid and hinge arrangement

makes it impossible to install the

freezer directly against awali. The

space at the back is essential to

maintain pf-operair circulation

around the freezer.

Legs

Turn left to raise—

Legsatthefrontcornersofthe

freezershouidbesetsothefreezer

isfirmiypositionedonthe fioor,and

thefrontis raked justenoughsothe

doorcloseseasilywhenopened

abouthaifway.

Starting

1. Cieanthe inside of the freezer

with amiid soiution of baking soda

and water (refer to Care and

Cieaning section).

2. Connect cord to power outiet,

3. Turn temperature controi to

No. 1.This is the normai setting for

safe iong-term freezing. For coider

temperatures, turn to higher

numbers.

4. Aliow freezer to operate for at

ieast two hours before placing food

inside.

cmh’cd

Freezing temperature selection

is made by setting the control

from No. 1to No. 7(coldest).

Normal safe freezing level is

obtained by setting the control at

No, 1.

OFF position permits turning WE

freezer off without unplugging it.

(on imodekiso

Thetemperaturealarm islocated

onthe frcmtof the freezer.The

alarmwill soundif the freezer

temperaturerisesabove20° F.

Thealarm operateson household

electricity.Ifthe powerfails,the

alarmwill not perform.

An ON/OFFswitch allowsthe

temperaturealarmto bedeactivated

whennot wanted. The freelzeris

shippedwith the temperaturealarm

inthe OFF position. After the

freezerhasrun long enoughto

lowerthe temperature, youmay

activatethe alarm.

Caution: Adding morethan 3

poundsof warm-foodper cubic foot

offreezercapacity can trigger the

alarm system.

Toactivate the alarm,push akey

oreraserend of apencil intothe

holemarkedON and movethe

rockerswitch tothe ON position.

Todeactivatethe alarm, movethe

s’witchto the OFFposition.

lock

(cm

modelssoequipped)

The keyfor the spring-loaaed lock

isautomatically ejected—key will

not remain in lock in either the

open or closed position. Keep the

keyout dmach dchkffen and

awayfmm ml?m?enx

Letsyouslore frozenfoodpackages

like booksfor easyselection.

deoi

Specially sized for storage of

frozenjuice cans. Some rmldeis

havetwo juice-can sheives.

Ii-$tefior light

‘~il:nsCX3

W/IerI th~ door isOpQIled;

~~!r~ls~fywh~n the d~~r is c/~~ed.

CIOo!ingcoilsweidedto shelves

hastenfreezingwhenfoodisplaced

in directcontactwith shelves.

1. Freeze81w2best.Freezeonly

top-qualityfoods. Freezingretains

qualityand flavor;it cannot improve

quality.

2. Keep work area clean.

3. Workquickly.Thequickerfruits

andvegetablesare frozenafter

picking, the better the frozen

productwill be.You’llsavetime,

too,with lessculling and sorting.

4. Choose correct packaging

materia!s Frozenfoods will dry

out if not properly wrapped or

packaged. E30thrigid containers

and flexible bags orwrappers

can be used. Makesure they are

especially designed for freezing.

5. Followreliable instructions for

freezing different types of food.

6. Freezefoods in practical rneal-

sized packages

7.Fill container properly.When

placing liquid or semi-liquid foods

in containers, leaveabout 1/2” at

top (1-1/2”for glass containers) to

allowfor expansion during freezing.

8. Freezecorrect quantities.

There is an established maximum

of food your freezer isdesigned to

freeze atone 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 freez~ recommended

quantities of food.

If you have alarge quantity of food

to freeze, store part of it in your

9“ iFBw32x3kinds

Continuallyrotatefrozenfaodsto

the frontofthefreezersothe longest-

frozenfoodsare usedfirst.

‘lo.

Commerciallyfrozenfood can be

storedanyplaceinthefreezer.These

foodsshouldnotbeallowedtothaw

beforebeing placed in the freezer.

You’llfind these materialshelpful

in preparingfoodsfor the freezer:

@Largekettlewith close-fitting lid

for blanching vegetablesand fruits

@Fine sieveor smallcolanderto

put vegetablesin for blanching

@Assortment of knivesfor cutting

up meat,fruits andvegetables

@Rollsof absorbentpapertowelsor

soft cloth towelsfor draining foods

*Properfreezer packaging

materials for varioustypes of food

(seepage 10)

sWall loading funnel for fruit and

vegetable containers,to keep

sealing edge clean

@Glass marking pencil for labeling

packages

@Roll of freezer tape

Toquick-freezeSWEMU of

food, place it indirect contact with

any refrigerated shelf.

To large of

food, turn control to No.7S Return it

toHafter freezina is comoleted.

{%?$4 “*

Nevfiwfreezemw”e than tkm%?

\dfcme!per Cmbicfootof

(Months)

FF?ESHMEATS 0“1?

Roasts (Beef, Lamb, Venison). .. ..6-12

Roasts (Pork &Veal). ............4-8

Steaks (Beef ).. .................6-12

Chops(Lamb). . . . . .,....,.....,6-g

Chops(Pork). ............,.....3-4

Ground &Stew Meats. ....,......3-4

Variety Meats (Beef). ...,........3-4

Variety Meats (Pork). ...,,.......2-3

Sausage(Pork). . .. .. .., ,.. ... ..1:2

Opossum, RabbiL Squirrel ...6....6-8

PROCESSEDMEATS

Bacon..,.,,... . . . . . . . . ........1

Frankfurters. ,.. . ...............1/2

Ham (who9e,halforslices). .......1-2

COOf(EDiMEATS

Cooked Meats& Meat Dishes. ....2-3

Gravy& Meat Broth.. ,..........2-3

FRESHPOIJLTRY

Chicken &Turkey (whole). ........12

Chicken(pieces). .. .., ... ... ....g

Turkey(piecesj. ................6

Duck &Goose(whole). . . ........6

Giblets. .....,... . . . . . . ........3

Game Birds ....................8-12

(Mcwhs)

ccmKEDPoLIL-rFiY (-)o~

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

PRODIJCE

Most Fruits&Vegetables, ,.......8-12

Asparagus. .................,.,6-8

Mushrooms. ...............,.. .Upto6

onions. ..................,....3-6

Citrus Fruits . . . . . . ..............3-4

Potatoes (french-fried). ..........2-3

BAKERYGOOQS

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

and

Packagemea~poultrY,fish andgame

inmoisture/vapor-Proofmaterialsuch

asaluminum foil, cellophane,freezer

foiforplas’ticbags, Excludeasmuchair

aspossible.Labeland freezeatonce.

NOTE:PackageSoffresh meatsand

poultry ascommonly purchasedin

retail storesare not suitably wrapped

forfreezing.Rewrapin moisture/vaPot--

proof material,

Removeasmuch bone andfatas

possiblefrom meat before packaging,

Donotsalt meat,When individual

piecesofrneatare packagedtogethe~

placedouble thicknessoffreezer wrap

betweenthem for easier separation

during thawing,

Clean thoroughIy before packaging.

Pad sharp or protruding bones with

folcied freezer papet- or aluminum foil,

\l/ra~ giblets separately.

DAIRYIwc)m.m-rs [Months]

(-JO ~.

Butter. , . . . . . . . . . . . ...........5-6

Cottage Cheese. . . . . . . ., .. ......1

Soft Cheese. ... , ., . . . . .......,4

Harclor Semi-hard Cheese. ......6-12

Eggs .........................,12

Ice Cream, Sherbet. .............Up to 1

Milk. . ... . . . . . . . . . . . . . . ........1

OTHER FOODS

Candies. ......................12

Left-overs (cooked), .............Upto 1

Pizza. .,................. ......1

Prepared Dishes. .............. .2-3

Sandwiches. ,..................Up to 1

Soups, Stews, Casseroles. .......2-3

New techniques are constantly being de-

veloped, Consult the County Extension

Service or your local Utility Company for

the latest information on freezing and

storing foods.

The same methods suggested for

poultry and meat may be used for

preparing and freezing wild game.

Fish

clean fish thoroughly before Packa9-

ing. Cut-up pieces of “lean” fish such

ashaddock and cod should be rinsed in

brine made with 2/3 cup of pure table

salt per gallon of water to reduce leak-

age during thawing. Keep in solution

not over 1minute. Brine isunnecessary

for whole fish or fatty fish such as

salmon or mackerel.

Oysters, (Mm,

Wash shells in running water (so~k

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

besi if frozen uncooked. Renlove 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.

Frozen meat, fish or poultry should be

left in the original package and thawed

in the refrigerator or cooked frozen.

Allow approximately 5hours 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 mict-owaves.

If necessary to thaw meat quickly, thaw

at room temperature-allowing only

2hours per pound.

Don’t refreeze meat that hascompletely

thawed; meat, whether raw or cooked,

can be frozen successfully only once.

... ~.- —.-

forfreezing VEGETA5LE ~REPARATION HLANCHING ~AC~AGING

~1. Only vegetables at their ~eak of

maturity sh-ouldbe chosen for fre-ez-

ing. Some varieties of vegetables

are better adapted for freezing than

others. For complete information,

contact your County Extension

Service.

2. Sort, clean and wash vegetables

in cold water. Keep those of the same

size alItogether. l_arge pieces take

longer blanching.

3. Work with small amounts, about

one pound, that can be packaged in

ashort time.

4. Blanch all vegetables except

tomatoes, green peppers and herbs

before packaging, Proper blanching

stops the ripening process so vege-

tables are held at their peak of

freshness.

Boiling-watermethod

(a)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 vege-

tables. Bring water to boiling.

(b) Blanch one pound of vegetables

at atime. Piace vegetables in awire

basket or colander. Immerse in boiling

water and cover. Count time imme-

diately after boiling begins (see chart at

right), For high altitudes, add 1minute

to blanching and chilling times.

length of time asfor blanching by plung-

ing them into ice water. or under cold

running water. Remove from water

and drain on towels.

Steammethod

Ysepressure cookq vegetable

blanchefi or other large ;tei)sil.

(a)Fiil utensil with 2inches of water.

Bring to boiling point.

(b) Place vegetables in awire basket

or rack above the boiling water. Cover

and begin timing immediately (refer to

chart at right for steaming times). Keep

heat on HIGH while vegetables are

steaming. If using apressure cooker,

(he petcock should be left open.

(c] Chill vegetables quickly the same

length of time as for steaming by plung-

ing them into ice water, or under cold

running water. Remove from water

and c!rain on towels.

PEKMMJ

Package vegetables in t~l(>ist~lre/\fapo/--

proof containers. Leave 1z-inch heaci

space in p~ck~g~ (1)$jnch for glass

containers]. Freeze quickly,

Boll[ng Steam

Water

ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.

remove tough part of stalk, 2min. 3rein? Pack whole stalks parallel

sort accord ing to size of with heads in alternate

stalk. Cut spears to fit con- Medium stalks

tainers,or cut in 2-inch directions, leaving no

3min. 4rein? head space. Seal.

lengths. Scald according

to size of stalk,

BEANS Cut snap beans in 1or

Green 3mint* 472 min.

2-inch pieces. Leave Chill and drain. Pack in

freezer carton leaving

‘aFrench” beans whole or %-inch head space.

slice.

BEANS Wash and sort pods in cold

Lima Small Cool promptly in cold

water. Scald, cool in ice 1rein? 4min. water. Drain. Pack in

water and sqeeze beans Medium to large cartona, bags or boxea,

out of pods. 2to 34to 5leaving %-inch head

min. min. space. Seal.

BROCCOLI Select tender uniform 3min. 5rein? Chill immediately, Drain.

heads of dark green color. Package in cartons in

Let stand Yz-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 1%inches

across. Scald.

BRUSSELS Clean and cut sprouts 4rein? 5Yzmin.

SPROUTS Chill and drain. Pack in

from main stem, sort ac- freezer containers, leav-

cording to size and scald. ing no head space.

CARROTS Clean, wash and peel. 3rein? 4% min. Chill, drain and pack into

Leave small carrots whole. containers, leaving %-inch

Cut others into slices head space.

or cubes.

CAULIFLOWER Trim and wash. Break into 3min~” 4fi min. Chill immediately. Drain.

flowerets 1inch wide and Package compactly, leav-

about 1YZto 2inches long. ing no head space. Seal.

Soak in salted water for

30 minutes, Drain.

CORN on COB Select young corn with Small ears Chill twice as long as you

thin, sweet milk. Husk and 7rein* 9min. scald. Wrap several ears

remove silk. Wash ears Medium ears together in freezer paper.

carefully. Sort according 9min~ 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 !h-inch

Whole Kernel chill. Cut off whole kernels. rein? head space.

GREENS Beet greens, collards, Beet greens, kale, Chill in cold water and

kale, mustard greens, chard, mustard and drain thoroughly be-

spinach, Swiss chard, turnip greens tween absorbent towels.

turn ip greens. Wash and 2min$ Pack in freezer cartons or

lift out of water to drain. Collards bags and seal.

Remove tough stems and 3min.

imperfect leaves. Cut in Spinach

pieces, if desired. Scald, 1YZto 2rein*

PEAS Shell and discard over- 2rein?* 2min. Chill and drain. Package

mature peas, compactly, leaving %-inch

head space.

‘OTATOE SPeel and slice lengthwise Cool to room temperature.

‘ranch Fried for frying. Fry in deep fat Package in freezer bags or

heated to 3600F 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 5000F oven.

‘OTATOES Select smooth new pota-

Vhite 3to 5

toes directly from garden. Chill, drain, package in

min. cartons, bags or boxes.

Wash, peel or scrape, and Leave Yz-inch head space.

scald Seal.

.—_,———

OTATOES Wash Cook until almost Pack in freezer containers,

;Woot tender ancj cool. peel; cut allowing kinch head

In halves, slice or mash space. Seal.

.——

,QUASFf Select tender squash with 3rein* 4Y2min. Chill immediately, drain

soft IIncl CLJ !in \j-incll and package. Leave

slices kinch head space. Seal,

‘Preferred method “*Use 4teaspoons salt to agallon

-1-

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for

1. Sort fruits for uniform ripeness,

quaiity and size.

2. Washfruits thoroughly incold water

and drain thoroughly.

3. Work with small quantities and

freeze quickly.

4. Packin cartons, cutting or slicing

larger fruits, Addsugaror syrup.

5. Toavoid discoloration of apples,

apricots, peaches and pears, (1)add

ascorbic acid mixture to syrup (1tea-

spoon to 1cup of syrup) following

directions on label, or (2) dip slices of

fruit for 1minute in solution of 3table-

spoons lemon juice to 1gallon water,

rinse in cold water, drain, and pack in

sugar or syrup. Place crumpled piece

of ceiio or waxed wrap on top of fruit

before closing to keep fruit in syrup.

Packing

Always allowheadspace.Allow%-inch

head space in pint containers (1 inch

for glass), l-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 chart at right for recommended

method.

(a) ~rY sugar wickSuitable for fruits

that make their own juice when sugar

is added. Add dry sugar (see chart at

right) and stir gently until most of the

sugar hasdissolved in the juice drawn

from the fruit, then pour into containers.

(b) ,~YrfJPpack.Suitable for fruits

which have comparatively little juice,

and those which darken readily. Add

syrup to cover fruit. Allow %-inch head

space (1kinch for glass containers),

special diets,

Guide for syrup

Cupsofsugar

Percentage tobeaddedpor Approximate

ofsyrup pintofwahx yioklInpints

30%(light)* Ig

40%(lkJht)* J/j Iti

5070(medium) 2f/4 jg

6094(medium) 3)$ 2

65%(heavy) a?lj 2%

‘Recommendedformostfruits

j&lethcxi: Dissolve sugar in boiling

water or mix thoroughly with cold water

until dissolved. Chill before using.

FRUIT Pt?EPAFtATIc)N PACKAGING

APPLES Wash, peel and slice apples to about Syrup pack: S1ice into container,

%-inch thickness. If apples are to be cover with 407. syrup. Add 1teaspoon

packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.

by (1) steaming for 1%to 2minutes, or Svgar pack; Sprinkle ‘/2cup ~f sugar

(2) dipping in solution of 3tablespoons over each quart of apples. Stir to cover

Iernon juice to 1gallon water for 1all surfaces with sugar. Seal. Adding

minute, rinsin9, in cold water, and 1teaspoon ascorbic acid to sugar is an

dratntng. Solutlon 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 407” syrup to which ascorbic acid

Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic

if desired. Heat unpeeled fruit in boiling acid to 1cup syrup).

water Y2minute. Sugar pack: Mix 1teaspoon crystalline

ascorbic acid with %cup of sugar and

sprinkle over 1quart of fruit. Stir.

BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed

berries should not be used. Wash in whole in a 40 to 50~0sugar syrup. (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

Sweet Cover with 40% sugar syrup which con-

cherries. However, sweet cherries may tains 1teaspoon ascorbic acid per CUP.

be frozen whole, with or without pits.

CRANBERRIES Washin iced water, stem and eliminate Cranberries may be packed whole,

poor berries. Drain well. without sugar, or in a 5070 sugar syrup.

MELONS Select firm, well ripened fruit. Cut in Cover with orange juice or 30% 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 30% 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, %teas Peon ascorbic acid per quart.

PEACHES Promptness in handling is important. Pack immediately into cold 4070 syrup

Sort, peel (skins may be loosened by with 1teaspoon ascorbic acid per cup

scalding whole peach 30 seconds in in container; cover with more syrup.

boiling water) and pit. Peel and slice 1Seal.

quart of peaches at atime.

PEARS Select pears which are fully tree- Pack immediately in freezer carton.

ripened. Wash, peel and core. Cut in Add 40’% syrup to which ascorbic acid

halves or quarters. Heat in boiling 407. has been added (1 teaspoon ascorbic

syrup for 1to 2minutes. Cool in syrup. acid to 1CUP syrup). Seal

then drain.

PINEAPPLE Peel, core. slice or cube Pack slices with two circles of cello-

phane paper between each slice. Pack

without sugar or cover with 3070 syrup.

or, PineaPPle juice could be used.

PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 407.

PRUNES or leave whole syrup to which 1teaspoon ascorbic

acid has been added per cup. Seal.

RHUBARB Wash, trim and cut stalks into l-inch Pack without sugar or cover with 40%

pieces or in lengths to fit package. syrup. Allow head space. Seal.

[email protected] f~~~~~

Place unopened containers in refriger-

ator. Serve whiIe fruit is stitIsiightlyicy.

Elmer and

Overwrap originai carton in moisture/

vapor-proof material or enclose in

moistL.rre/vapor-proof containers.

cheese

Freeze cheese in %-to l-pound

pieces. Wrap in moisture/vapor-proof

material. Uncreamed cottage and

Camembert cheese may be kept in

the freezer though there may besome

water separation on thawing. Cream

and processed cheese do not freeze

well as freezing affects their smooth

texture.

cream

Ordinary household cream for table

use does not freeze well, but will be

suitabJefor cooking. Pasteurized heavy

cream containing not less than 40 per

cent butterfat may be frozen. Heavy

cream which hasbeen whipped freezes

well, too. Drop mounds of whipped

cream on baking sheets. Freeze. Trarw-

fer frozen mounds quickly to arigid

container and seal, separating layers

with paper.

Ice cream

Commercial ice creams can be stored

in the freezer in their original carton.

I-lome-made ice cream should be

packed in moisture/vapor-proof car-

tons. For best results, place ice cream

in the interior of the freezer rather

than on the door shelves.

Fine-quality ice cream,with high cream

content, will normally require slightly

lower temperatures than“airy” already-

packaged brands with low cream con-

tent. Experiment to determine the

location in the freezer (the rear is

slightly colder than the front) and the

temperature control setting to keep

your favorite ice cream at the right

serving temperature.

mead aridR(3HS

Bake, cool, wrap and freeze. Toserve:

thaw in wrappings at room tempera-

ture. Or, heat or toast frozen. If desirer$,

wrap in foil and warm for 15minutes in

250° to 300° Foven, /Vote; most com-

mercially baked products should be

rewrapped in moisture/vapor-proof

material before freezing.

13km,ms

May be frozen baked or unbaked. To

serve baked biscuits: defrost in wrap-

pings at room temperature for one

hour, Reheat for 5minutes in 425°F

oven. Or place frozen biscuits in 375° F

oven for 15minutes. Unbaked biscuits

should be thawed, then baked as usual.

cake

Bake and cool. If frosted, freeze before

wrapping to avoid sticking. To serve:

unwrap frosted cakes; thaw at room

temperature. Thaw unfrosteci cakes in

Wappi rws at room temperature. AlIOW

about two hours to thaw alarge caka.

Icings made with egg white do not

freeze satisfactorily. Those made with

powdered sugar, butter, fudge or

whipped cream freeze well.

‘C2x3kies

If baked before freezing, cool and

package them carefully in moisture/

vapor-proof material. They will thaw in

about 15minutes at room temperature

in wrappings. Refrigerator cookie

dough may be wrapped and frozen in

bars.Slice as needed, without defrost-

ing, and bake,

Pies

Most pies except cream, custard or

meringue-topped pies freeze well,

baked or unbaked. Baked pies store

for alonger time, Omit steam vents

from pies to be frozen unbaked,

To serve unbaked pies: Cut steam

vents in top crust and place frozen pie

in oven at usual temperature. Increase

baking time 10 to 15 minutes. Thaw

frozen baked pies, wrapped, for 1to

1h hours at room temperature, To

serve warm, unwrap without thawing

and heat in 300° Foven for 30 to 40

minutes.

Bake, cool and wrap at once. For

serving, thaw, unwrapped, at room

temperature or warm, unwrapped, in

300° Foven,

Such foods as chili, spaghetti sauce,

casseroles, etc., are prepared in the

same manner asfor immediate servincj

\l/it/l the exceptionOfSeasoning.During

Eggs

Use only fresh eggs for freezing, Chill

before freezing. Whole eggs may be

frozen or the whites and yolks frozen

separately as follows:

Whole Eggs-Mix yolks and whites

thoroughly with afork. Do not beatin

aicAdd 1teaspoon salt to each 2cups

of eggs.

Egg Whites–Separateandfreeze in

recipe-sized amounts,

Egg Yolks–Separate and add 1tea-

spoon of salt or 1tablespoon of corn

syrup or sugar per cupful of yolks.

Blend with fork.

Packeggs in freezer carton allowing

~2-inchhead space (1%-inchfor !lIass

containers).Thaweggsin unopened

container in refrigerator or at room

temperature.

storage, onion flavor becomes less

noticeable and celery flavor more

pronounced. Spices also lose their

strength during long periods of stor-

age. Omit potatoes from stews and

soups as they become mushy.

Cool main dishes after cooking; pack-

age in moisture/vapor-proof material

and freeze. Toservethese foods, thaw

gradually over low heat adding alittle

liquid if necessary to prevent foods

from sticking to the pan. Or heat in a

300° Foven for about 1hour or until

heated thoroughly.

All varieties of breads can be frozen.

Spread softened butter on each slice,

then spread filling. It is not advisable

to use salad dressings for spreading

asthey separate andsoak into the bread.

Meat, fish, some cheeses, poultry and

peanut butter are recommended fillings

for freezing. Cooked eggs 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 raw

vegetables do not freeze well and

should be added just before serving.

Wrap sandwiches in moisture/vapor-

proof material and freeze.

Proper packaging is essential for

successful freezing. Because solidly

frozen foods /ose moisture in the dry

0° to 5°F temperature of afreezer,

they must be properly protected by

‘topquality packaging materials that

are moisture/vapor-proof. Freezer

tape is used to seal wrappings and

for labeling.

IFi’eezet’

l’mtel’klls

Materials uses

Cartons with Fruits,

moisture/vapor- vegetables,

proof liners some meats

Foil containers Cooked foods

Polyethylene Baked foods,

bags meats

Glass freezer jars Juices, fruits,

vegetables,

cooked foods

Plastic containers Sauces, fruits,

and boil-in bags vegetables,

cooked foods

Laminated paper Meats

Heavy-duty foil Meats, baked

goods, leftovers

Cellophane Baked goods,

sandwiches,

small meat cuts

DrugstoreWrap

Butchers’Wrap

Place food diagonally on one corner

of paper. Roll p-aperand food together

diagonally, folding in extra material

as you roll. Seal with freezer tape.

1. Place food in center of wrapping

paper. 1

1111/-‘--

.---

——.

2. Bring two parallel edges together.

Fold in lock seam, repeat until the

last fold rests firmly on food.

Cartonsand containers– Fruits,

vegetables and cooked foods may

be packaged in freezer cartons,

containers and jars.

-- —

—. — ——. . I

Aluminum foil– Place food on heavy-

duty foil and mold foil to shape of the

food. Onlyone thicknessis required.

Noheatsealingortaping isnecessary.

r-‘------ ‘---==- ‘-’”

.-.——

-————... ..———

:=————-—-———-———--“

-— ——. ——— It------ ––--– -~

3. Fold ends, excluding as much air

as pc;sible. Seal with tape or tie firml y

with heavy string.

l-- -—-

---

-— -.

—-4

Labeling containers- Be sure to tL>’

label all containers and packages with

contents and date that it was placed

in the freezer.

Dieses Handbuch passt für folgende Modelle

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