Freezing Dairy Products; Freezing Prepared Foods - GE CA10 Use And Care Manual

Freezing Dairy
Products
utter
and Margarine
Overwrap original carton in moisture/
vapor-proof material or enclose in
moisture/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 be some
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
suitable for cooking. Pasteurized heavy
cream containing not less than
40
per
cent butterfat may be frozen. Heavy
cream which has been whipped freezes
well, too. Drop mounds of whipped
Freezing
Prepared
read and Rolls
cream on baking sheets. Freeze. Trans-
fer frozen mounds quickly to a rigid
container and seal, separating layers
with paper.
lc~
Cream
Commercial ice creams can be stored
in the freezer in their original carton.
Home-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.
Bake, cool, wrap and freeze. To serve:
thaw in wrappings at room tempera-
ture, Or, heat or toast frozen. If desired,
wrap in foil and warm for15 minutes in
250° to 300° F oven. Note; most com-
mercially baked products should 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
oven. Or place frozen biscuits in 375° F
oven for 15 minutes. 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 unfrosted cakes in
wrappings at 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.
q~$ook,e~
f"
if baked before freezing, cool and
pilckage them careflilly
in rrloisture/
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 a fork, Do not beat in
air. Add 1 teaspoon salt to each 2 cups
of eggs.
Egg Whites– Separate and freeze in
recipe-sized amounts,
Egg Yolks–Separate and add 1 tea-
spoon of salt or 1 tablespoon of corn
syrup or sugar per cupful of yolks,
Blend with fork.
Pack eggs in freezer carton allowing
Yp-inchhead space (1yp-inch for glass
containers). Thaw eggs in unopened
container in refrigerator or at room
temperature.
vapor-proof material. They will thaw in
about 15 minutes 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 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 usual temperature. Increase
baking time 10 to 15 minutes, Thaw
frozen baked pies, wrapped, for 1 to
lyp hours at room temperature. To
serve warm, unwrap without thawing
and heat in 300° F oven for 30 to 40
minutes.
Quick Breadsand MuHins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300° F oven,
Main Dishes
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same manneras for immediate serving
with the exception of seasoqing. During
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. To serve these foods, thaw
gradually over low heat adding a little
liquid if necessary to prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1 hour or until
heated thoroughly.
SandwichTips
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 and soak 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,
a little 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.
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Part No. 468310P04