Maytag RFC1500AAW Owner's Manual page 5

Packaging p ointers
Use only moisture/vapor proof materials - prevent loss of freezing, package in recommended containers.
moisture (freezer burn), flavor and nutrients. Pack in meal-size quantities - save time and avoid leftovers.
Exclude air when freezing solid foods - squeeze or suck as Line cassemle dishes with foil - line dish, fill and freeze. When
much air as possible from packages, then seal tightly. This keeps frozen, lift foil and contents from dish, wrap and store.
moisture inside the food where it belongs. Use ice cube trays- conveniently freezes small amounts of broth,
Allow headroom when freezing liquids and semi-liquids- V2" soup or baby food. When frozen, store cubes in plastic bags.
in pint containers, 1" in quarts, to prevent leaking and bulging Label all packages - note contents, number of servings, expiry
as contents expand during freezing, date and preparation instructions.
Freeze before packing - many vegetables, berries, burgers and
chops can be frozen single thickness on a cookie sheet. After
Packaging WrapsandContainers
Drugstore Wrap this method of wrapping provides the best protection when using any of the following materials.
Place food in center of sheet. Match opposite edges and fold down V2 ". Fold ends together, expelling as much air as possible. Repeat
until last fold rests snugly on food. Seal with freezer tape.
Aluminum foil - heavy weight foil is best. It is strong and molds Plastic wraps and bags - good moisture/vapor protection. Over-
easily to exclude air. DO NOT use when wrapping salty foods wrap to prevent tearing.
such as ham and bacon, or acidic foods such as spaghetti sauce. Tin cans - cans with plastic lids make excellent freezer containers
Laminated parchment - also called lockerpaper. Easy to write on; and are re-usable.
seal with freezer tape. Aluminum foil containers - these go directly from freezer to
Laminated polyethylene paper - Can be re-used if wiped with oven and are re-usable. Allow headroom for expansion. Handle
damp cloth. Place polyethylene side toward food. with care to avoid cracking.
Plastic containers Easily stacked and re-usable. Allow Waxed Cartons with plastic bag inserts - Cartons protect plastic
headroom for expansion, and stack easily. Expel air from bags before sealing. Both bags and
cartons are re-usable.
Freezing M eat,PoultryandSeafood
General Directions Freeze only fresh, chilled and properly For lean fish such as cod, haddock, halibut, perch and pike:
aged meat. Store-wrapped meats should be repackaged in • Dip in brine solution for 30 seconds. ( _Acup salt per quart cold
recommended moisture/vapor-proof material. No more than 3 water.)
Ibs. per cu. ft. of freezer capacity should be added at one time. • Drain well before packaging.
Larger quantities should be pre-frozen by butcher or locallocker For fatty fish such as bonito, flounder, mackerel, salmon, trout
plant, and tuna:
MEAT • Dip in ascorbic acid solution for 30 seconds (2 tsp. crystalline
• Trim off excess fat and bones, ascorbic acid per quart cold water.)
• Place 2 sheets of waxed paper between steaks, chops and ham- • Drain well before packaging.
burgers. CRAB & LOBSTER
• Pad sharp bones with crumpled waxed paper to prevent punc- • Cook as for use, omitting salt.
turing outer wrapping. • When cool, remove meat from shells.
• DO NOT salt or season before freezing. • Package tightly, expelling as much air as possible.
POULTRY CLAMS, OYSTERS & SCALLOPS
• Clean and dry before freezing. • Remove and discard shells.
• Freeze whole or cut up. • Rinse scallops in cold water
• Pad sharp bones with crumpled waxed paper to prevent punc- • DO NOT wash clams or oysters.
turing outer wrapping. • Package and freeze.
• Freeze giblets separately. SHRIMP
• DO NOT stuff whole birds before freezing. • Freeze fresh uncooked shrimp only.
• DO NOT salt or season before freezing. • Clean thoroughly, removing head and back veins.
FISH • Package and freeze.
• Freeze fish the day they are caught. -- OR --
• Clean fish thoroughly. • Freeze loose on cookie sheet and then package.
• Cut up or leave whole.