Freezing D Airyproducts; Freezing V Egetables - Maytag RFC1500AAW Owner's Manual

Freezing D airyProducts
CHEESE Whites
• Cut pieces I lb. or smaller. • DO NOT add salt or sugar.
• Pack in recommended container or wrap. Table of Equivalents
• Thaw completely before use. (Some hard cheeses may be more 3 Tbsp. whole egg = I egg
crumbly after freezing.) 2 Tbsp. white = i egg white
EGGS 1 Tbsp. yolk = I egg yolk
(Only freeze fresh eggs). MILK & CREAM
• Freeze in ice cube trays. Whole milk & cream
• When frozen, transfer to storage cartons or bags. • suitable for cooking uses only.
• Label, indicating salt or sugar content. Skim milk
• Thaw unopened package in refrigerator or pan of cold water. • suitable for table use.
• Once thawed, use quickly.
Whole egs Whipped cream
• Gently mix white and yolk together. • freeze in dollops on cookie sheet
• For each 2 c. of eggs, add 2 tsp. salt OR 1 Tbsp. sugar or corn • When frozen solid, quickly transfer to freezer package.
syrup. • Great "instant" dessert garnish
Yolks BUTTER & MARGARINE
• Break Yolks. • Overwrap original packaging with recommended freezer
• For each 2 c. of yolks, add 2 tsp. salt OR 1 Tbsp. sugar or corn wrap.
syrup.
Freezing P repared F oods
BREAD, ROLLS & QUICK BREADS Unbaked pies
• Overwrap store-bought products. • DO NOT cut steam vents in top crust before freezing.
• Cool home-baked goods thoroughly. • Cut steam vents prior to baking.
• Wrap following general directions. • Bake at usual temperature.
• Thaw at room temperature. • Increase baking time 10-15 minutes.
• Reheat in oven for fresh baked flavor COOKIES
CAKES Baked Cookies
Unfrosted • Cool thoroughly before packaging.
• Wrap following general directions. • Separate layers with waxed paper
• Thaw unopened at room temperature. Unbaked cookies
Frosted • Freeze on cookie sheet, then transfer to carton or bag.
• Freeze before wrapping. • Do not thaw before baking.
• Thaw unwrapped at room temperature. • Freeze refrigerator type dough in roll or block.
• DO NOT freeze frostings made with egg whites. • Thaw just enough to allow dough to be sliced for baking.
MAIN DISHES • Follow original recipe for cooking time and temperature.
• Use seasonings sparingly, then add during reheating. SANDWICHES
• Undercook slightly. • Spread each piece of bread with softened butter or margarine.
• Cool foods quickly and thoroughly before packaging. • DO NOT use mayonnaise in fillings.
• Add potatoes and hard-cooked eggs when reheating. (Neither • DO NOT use lettuce or other salad vegetables. (These may be
freeze well.) added at serving time.)
PIES • Wrap individually following general directions.
Cream, custard and meringue topped pies do not freeze well. • Thaw in refrigerator or at room temperature.
Baked pies
• cool thoroughly before packaging.
Freezing V egetables
All vegetables which will be used in cooked form are suitable for • Immerse vegetables in ice water for time equal to boiling.
freezing. Freeze vegetables as soon after harvesting as possible • Drain before packing.
for best results. Potatoes should be frozen only Al*l IaR cooking. STEAMING
Do not freeze salad vegetables. • Boil about 2" water in large pan.
BLANCHING • Place vegetables in basket or rack ABOVE water
• Boil 4 qts. water in large pan. • Cover and steam for recommended time. (Over 5,000 ft. above
• DO NOT use copper or iron pan. sea level, add I minute to recommended times.)
• Place i lb. prepared vegetables in wire basket, sieve, colander • Immerse vegetables in ice water for time equal to steaming.
or cheesecloth bag. • Drain before packing.
• Immerse vegetables in boiling water. COOKING FROZEN VEGETABLES
• When water returns to boil, cover and begin timing. (Over 5,000 • DO NOT thaw vegetables before cooking.
ft. above sea level, add I minute to recommended times.) • Cook in small amount of salted water until just tender. (Usually
• Remove vegetables from boiling water, about _/2the time required for fresh vegetables.)