Food Freezing Suggestions - GE FP9 Use And Care Manual

Freezing Eggs
Use only fresh eggs for freezing. Chill before
freezing. Whole eggs may be frozen or the whites and
yolks frozen separtely 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.
Freezing Prepared Foods
Bread and Rolls. Bake, cool, wrap and freeze. To
serve: thaw in wrappings at room temperature. Or,
heat or toast frozen. If desired, wrap in foil and warm
for 15 minutes in 250° to 300"F oven. Note: most
commercially 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 wrappings 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.
Cookies. If baked before freezing, cool and package
them carefully in moisture/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 defrosting, 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 1 X hours at room
temperature. To serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40 minutes.
12

FOOD FREEZING SUGGESTIONS

(continued)
Egg Yolks—Separate and add 1 teaspoon of salt or 1
tablespoon of corn syrup or sugar per cupful of yolks.
Blend with fork.
Pack eggs in freezer carton allowing l/2-inch head
space ( 1 '/~-inch for glass containers). Thaw eggs in
unopened container in refi-igerator or at room temperature.
Quick Breads and Muffins. 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 manner as
for immediate serving with the exception of
seasoning. During storage, onion flavor becomes
less noticeable and celery flavor more pronounced.
Spices also lose their strength during long periods of
storage. Omit potatoes from stews and soups as they
become mushy.
Cool main dishes after cooking; package 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.
. Sandwich Tips. All varieties of bread can be frozen.
Spread softened butter on each slice, then spread
spreading as they 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.