GE CA10 Use And Care Manual page 6

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FRESH MEATS
o" E
Roasts
( L V .
R ( &V . . .
S
(Beef) . . . . . . . . . . . . . . .....6-12
Chops(Lamb). . ................6-9
Chops(Pork). . . . . . .............3-4
Ground &Stew Meats. . ..........3-4
Variety Meats (Beef). . ...........3-4
Variety Meats (Pork). . ...........2-3
Sausage(Pork). . . ..............1-2
Opossum,Rabbit Squirrel. . ......6-8
PROCESSED MEATS
Bacon. . . . . . . . . . . . . . . . . ........1
Frankfurters. . . . . . . . . . . . . . . . . . .,1/2
Ham (whole, haiforslices). . .,....1-2
COOKEDN7EATS
Cooked Meats& Meat Dishes. ....2-3
Gravy& Meat Broth. . ...........2-3
FRESH POULTRY
Chicken &Turkey (whole). ... .....12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces). . . . . . . . . ........6
Duck &Goose(whole). . . ........6
Giblets. . . . . . . . . . . . . . . . ........3
Game Birds. . . . . . . . . . . . . . . .....8-12
(
C P
Pieces (covered with broth). ......6
Pieces (notcovered). . . . . .. ......1
Cooked Poultry Dishes. .. ........4-6
Fried Chicken.. . . . . . . ., ........4
F
S . . . . . . . . . . . . . .
L F . . . . . . . .
F F . . . . . . . . .
S ( u . . .
S h . . . . . . . .
P
M F r . .
A . . . . . . . . .
Mushrooms.. . . . . . . . . . . . . . . . . .
Onions. . . . . . . . . . . . . . ..........3-6
C F . . . . . .
P ( f . .
B
Breads, Quick(baked). . .
.
Breads, Yeast(baked). . . . . .......4-8
Breads, Yeast(unbaked). .
. .
Cakes. . . . . . . . . . . . . . . . . . . . . . . .
Cookies. . . . . . . . . . . . . . . ........4
P a . . . . . . . .
P . . . . . . .
P ( . . . . . . . . . .
D P
(
B . . . . . . . . . . . .
C C . . . . . . .
S . . . . . . . . . .
H S . .
Eggs.. . . . . . . . . . . . . . . . . . ....,..12
l S . . . .
Milk. . . . . . . . . . . . .. .o. ... ... ...o1
O F
Candies. . . . . . . . . . . . . . . . ...,...12
L . . .
Pizza . . . . . . . . . . . . . . . . . . ........1
P D . .
Sandwiches . . . . . . . . . . . . . . . . . . .
S S C . .
N a b
v C t C E
S o l U C
t l i f a
s f
Fish, & Game
Preparationand
packaging
P m p f a g
m o i m
such
as aluminum foil, cellophane, freezer
foil or plastic bags.
E m a
p L a
freeze at once.
N P f m a
p c p
r s a n s w
for freezing.Rewrapin 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 meatare packagedtogether,
placedouble thickness of freezer wrap
between them for easier separation
during thavving.
Pm..dtry
Gleanthoroughly before packaging.
Padsharp or protruding bones with
folded freezer paper or aluminum foil.
Wrap giblets separately.
W G
The same methods suggestedfor
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packag-
ing. Cut-up pieces of "lean" fish such
ashaddockandcod 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 is unnecessary
for whole fish or fatty fish such as
salmon or mackerel.
Oysters,Clams,Shrimps,
Scallops
Washshells 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.
Crabsand Lobsters
Chill fish and remove back shell.
Steam or boil in water for
m C t t p
e m f s a p
in proper containers. Seal and freeze
immediately.
Thawing
Frozen meat,fish or poultry should be
left in the original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
pound to thaw meatin 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 necessaiyto thaw meatquickly,thaw
at room tempet-ature—al l owing only
2 hours per pound.
Don'trefreezemeatthat hascompletely
thawed; meat, whether raw or cooked,
can be frozen successfully only once.
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