GE CA10 Use And Care Manual page 9

Dairy
ButterandMargarine
P'mchmts
Overwrap original carton
in moisture/
vapor-proof material or
enclosein
moisture/vapor-proofcontainers.
Cheese
Freezecheesein ?4- to l-pound
pieces.Wrapin moisture/vapor-proof
material.Uncreamedcottage and
Camembertcheese may be kept in
the freezerthough there maybesome
water separationon thawing. Cream
and processedcheesedo not freeze
well as freezing affects their smooth
texture.
Cream
Ordinary householdcreamfor table
use does not freeze well, but will be
suitablefor cooking.Pasteurized heavy
cream containing not lessthan 40 per
cent butterfat may be frozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Drop moundsof whipped
creamon bakingsheets.Freeze.Trans-
fer frozen moundsquickly to a rigid
containerand seal,separatinglayers
with paper,
Ice Cream
Commercialice creamscanbe stored
in the freezer in their original carton.
Home-made ice cream should be
packedin moisture/vapor-proofcar-
tons. For best results,placeice cream
in the interior of the freezer rather
than on the door shelves.
Fine-quality ice cream,withhighcream
content, will normally require slightly
Iowertemperatures t han"airy"already-
packagedbrandswith low creamcon-
tent. Experimentto 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.
Prepared F oods
Bread
and Bolls
Bake, cool, wrap andfreeze,Toserve:
thaw in wrappingsat room tempera-
ture. Or,heator toastfrozen. If desired,
wrap in foil and warm for 15minutes in
250° to 300° F oven. Note: most com-
mercially baked products shou;d be
rewrapped in moisture/vapor-proof
material before freezing.
Biscuits
May be frozen baked or unbaked.To
serve baked biscuits: defrost in wrap-
pings at room temperature for one
hour. Reheat for 5 minutes in 425°F
Ov@n. Or place frozen biscuits in 375° F
oven fOr15minutes. Unbaked
biscuits
should be thawed, then bakedas usual.
Cake
Bakeandcool. If frosted, freeze before
wrapping to avoid sticking, To serve:
unwrap frosted cakes; thaw at room
temperature. Thaw unfrosted cakes in
wrappingsat room temperature. Allow
about two hours to thaw a large cake,
Icings made with egg white do not
freeze satisfactorily. Those made with
powdered sugar, butter, fudge or
whipped cream freeze well.
Cookies
If baked before freezing, cool and
package them carefully in moisture/
vapor-proofmaterial.They will thaw in
about15minutesat roomtemperature
in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars.Sliceas needed,withoutdefrost-
ing, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies store
for a longer 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 usualtemperature. Increase
baking time 10 to 15 minutes. Thaw
frozen baked pies, wrapped, for 1 to
1yzhours at room temperature. TO
serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40
minutes.
Quick Breadsand Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped,at room
temperature or warm, unwrapped,
300° F oven.
Disks
in
Such foods as chili, spaghetti sauce,
casseroles,etc., are prepared in the
same mannerasfor immediate serving
with the exceptionof seasoning.During
9
Eggs
Useonly fresh eggsfor freezing.
Chill ~
before freezing. Wholeeggs may be
frozen or the whites and yolks frozen
-.
~
separatelyas follows:
- -
~
WholeEggs–Mix yolks and whites =:.
thoroughlywith a fork. Do not beat in
air.Add 1teaspoonsaltto each 2 cups
of eggs.
Egg
Whites–Separate and freeze in
recipe-sizedamounts.
EggYolks-Separate and add 1 tea-
spoonof salt or 1tablespoonof corn
syrupor sugar per cupful of yolks.
Blend with fork.
Packeggs in freezer carton allowing
~z-inchheadspace(t%-inch for 91ass
containers).Thaweggs in unopened
container in refrigerator or at room
temperature.
storage,onion flavor becomesless
noticeable and celery flavor more
pronounced.Spices also lose their
strength during long periods of stor-
age. Omit potatoes from stews and
soupsas they become mushy.
Cool main dishes after cooking; pack-
age in moisture/vapor-proof material
and freeze. Toserve these foods,thaw
gradually over low heat adding a little
liquid if necessaryto prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1 hour or until
heated thoroughly.
Sandwich Tips
All varieties of breadscan be frozen.
Spread softened butter on each slice,
then spread filling. It is not advisable
to use salad dressingsfor spreading
astheyseparateandsoakintothe bread.
Meat, fish, some cheeses,poultry and
peanutbutterare recommendedfillings
for freezing. Cooked eggs become
tough when frozen. Other fillings can
be moistened with milk, cream, pickle
relish, chili sauce, catsup, fruit juice,
a little mayonnaiseor salad dressing.
Lettuce or other saladgreens and raw
vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisture/vapor-
proof material and freeze.
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