GE CAF16DK Use And Care Manual page 9

Buth3iI
a nd
Margarine
Overwraporiginal carton in moisture/
vapor-proofmaterialor enclose in
moisture/vapor-proofcontainers.
cheese
Freezecheese in % to l-pound
pieces.Wrap in moisture/vapormproof
material.Uncreamedcottage and
Camembertcheesemay be kept in
the freezerthough there maybesome
water separationon thawing, Cream
and processedcheesedo not freeze
well asfreezing affects their smooth
texture.
Cream
Ordinary householdcreamfor table
use does not freeze well, but will be
suitablefor cooking.Pasteurized heavy
creamcontaining not lessthan 40 per
cent butterfat may be frozen. Heavy
creamwhichhasbeenwhitmedfreezes
well, too. Drop moundsof whipped
Bread and RoHs
creamon bakingsheets,Freeze.Trans-
fer frozen moundsquickly to a rigid
containerand seal,separatinglayers
with paper.
lkle cream
Commercialice creamscan be stored
in the freezer in their original carton,
Home-made ice cream should be
packedin moisture/vapor-proofcar-
tons, For best results,place ice cream
in the interior of the freezer rather
than on the door shelves.
Fine-quality ice cream,with highcream
content, will normallyrequire slightly
Iowertemperatures t han"airy"already-
packagedbrandswith low creamcon-
tent. Experimentto determine the
location in the freezer (the rear is
slightly colder than the front) and the
temperaturecontrol setting to keep
your favorite ice creamat the right
servingtemperature.
Bake,cool, wrap and freeze,Toserve:
thaw in wrappingsat room tempera-
ture. Or,heator toastfrozen, If desired,
wrap in foil and warm for 15minutes in
250°
to
300*F
oven. Note: mostcom-
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 bakedasusual.
cake
Bakeand cool. If frosted, freeze before
wrapping to avoid sticking. To serve:
unwrap frosted cakes; thaw at room
temperature. Thaw unfrosted cakes in
wrappingsat room temperature, Allow
about two hours to thaw a large cake.
Icings made with egg white do not
freeze satisfactorily, Those made with
owdered sugar, butter, fudge or
hipped cream freeze well,
(--JQ~~@~
If baked before freezing, cool and
package them carefully in moisture/
vapor-proofmaterial.They will thaw in
about15minutesat roomtemperature
in wrappings. Refrigerator cookie
dough may be wrappedand frozen in
bars.Slice asneeded,withoutdefrost-
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.
Toserve unbaked pies: Cut steam
vents in top crust and place frozen pie
in oven at usualtemperature. Increase
baking time 10 to 15 minutes. Thaw
frozen baked pies, wrapped, for 1 to
1Y2 hours at room temperature. TO
serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40
minutes,
Qi4iCk l%~ac!~ a~c!
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
samemannet asfor immediate serving
with the exceptionof seasoning.During
9
Eggs
Useonly fresh eggsfor freezing,Chill
beforefreezing,Wholeeggs maybe
frozenor the whites and yolks frozen
separatelyasfcdiows:
Whole Eggs-iViix yoiksand
whites
thoroughlywith a fork, Do not beat in
W. Add 1teaspoonsaitto each2 cups
of eggs,
EggWhMw-Separate and freeze in
recipe-sizedamounts,
EggYolks-Separate and add 1 tea-
spoonof sait or 1tablespoonof corn
syrupor sugarper cupfui of yoiks.
Biend with fork,
Packeggs in freezer carton aiiowing
~Q-inch h eadspace(l'YP-inch f or 9iass
containers).Thaweggs in unopened
container in refrigerator or at room
temperature.
storage,onion fiavor becomesiess
noticeable and ceiery fiavor more
pronounced.Spices aiso iose their
strength during iong periods of stor-
age.Omit potatoesfrom stewsand
soupsas they become mushy,
Cooi main dishes after cooking; pack-
age in moisture/vapor-proof materiai
andfreeze. Toservethese foods,thaw
graduaiiy over iow heat adding a iittie
iiquid if necessaryto prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1 hour or untii
heated thoroughly.
SandwichTips
Aii varieties of breadscan be frozen.
Spread softened butter on each siice,
then spread fiiiing. It is not advisabie
to use saiad dressingsfor spreading
astheyseparateandsoakintothe bread.
Meat, fish, some cheeses,pouitry and
peanutbutterarerecommendedfiiiings
for freezing. Cooked eggs become
tough when frozen. Other fiiiings can
be moistened with miik, cream, pickie
reiish, chiii sauce, catsup, fruit juice,
a iittie mayonnaiseor salad dressing.
Lettuce or other saiadgreens and raw
vegetables do not freeze weii and
shouid be added just before serving.
Wrapsandwiches in moisture/vapor-
proof materiai and freeze.
Part No. 468313P05