GE CA10 Use And Care Manual page 9

Products
B a M a
O o c
in moisture/
v a p o r - p r o o f m a t e r i a l
or enclose in
moisture/vapor-proofcontainers.
Cheese
Freezecheese in % to l-pound
pieces.
W r a p
in moisture/vapor-proof
material.Uncrearnedcottage and
Camembertcheese may be kept in
the freezerthough there maybesome
water separationon thawing. Cream
and processedcheese do not freeze
well as freezing affects their smooth
texture.
C
Ordinary householdcream for table
use does not freeze well, but will be
suitablefor cooking.Pasteurized heavy
creamcontaining not lessthan 40 per
cent butterfat may be frozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Drop mounds of whipped
creamon bakingsheets,
F T
fer frozen moundsquickly to a rigid
container and seal,separatinglayers
with paper.
Ice
Cream
Commercialice creamscan be stored
in the freezer in their original carton.
Home-made ice cream should be
packed in moisture/vapor-proofcar-
tons.
F b r p i c
t i t f r
t t
door shelves.
Fine-qualityicecream,withhighcream
content, will normally require slightly
lowertemperatures than"airy"already-
packagedbrandswith low creamcon-
tent. Experiment to determine the
location in the freezer (the rear is
slightly colder than the front) and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
I
I
< .
IFoocb
B a R
B c w a f s
t
in wrappings at room tempera-
ture. Or,heator toast frozen. If desire~,
wrapin foil and warm for 15minutes in
250° to 300°F oven, Note: most com-
mercially baked products should be
rewrapped in moisture/vapor-proof
material before freezing,
Biscuits
Maybe frozen baked or unbaked. To
$ervebaked 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. Unbakedbiscuits
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
f s a
Those made with
powdered sugar, butter, fudge or
whipped cream freeze well.
If baked before freezing, cool and
package them carefully in moisture/
vapor-proof material.They will thaw in
about 15minutesat roomtemperature
in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars.Slice asneeded,withoutdefrost-
ing, and bake.
P
Most pies except cream, custard or
meringue-topped pies freeze wel!,
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 usualtemperature, Increase
baking time 10to 15 minutes. Thaw
frozen
b p
wrapped, for 1 to
1VP hours at room temperature.
serve warm, unwrap without thawing
and heat in 300° F oven for 30 to 40
minutes.
Quick E3reads and Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300°F oven.
Dk#'Nx
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same manner asfor immediate serving
with the exception of seasoning.During
9
Eggs
Useonly fresh eggs for freezing,Chill
before freezing.Wholeeggs maybe
frozen or the whites andyolks frozen
separatelyasfollows:
W E
Mix yolks and whites
thoroughly with a fork. Do not beat
a
Add 1teaspoonsaltto each2 cups
of eggs.
Egg Whites-Separate and freeze in
recipe-sizedamounts.
EggYolks-Separate and add 1tea-
spoonof salt or 1tablespoonof corn
syrup or sugarper cupful of yolks.
Blend with fork,
Packeggs in freezer carton allowing
~z-inchheadspace(1%-inchfor 91ass
containers).Thaweggs in unopened
container in refrigerator or at room
temperature.
storage,onion flavor becomesless
noticeable and celery flavor more
pronounced.Spices also lose their
strength during long periods of stor-
age. Omit potatoes from stews and
soupsas they become mushy.
Cool main dishes after cooking; pack-
age in moisture/vapor-proof material
and freeze. Toserve thesefoods,thaw
gradually over low heat adding a little
liquid if necessaryto prevent foods
from sticking to the pan,Or heat in a
300*F oven for about 1 hour or until
heated thoroughly.
S '
All varieties of breadscan be frozen.
Spread softened butter on each slice,
then spread filling. It is not advisable
to use salad dressingsfor spreading
astheyseparateandsoakintothe bread.
Meat, fish, some cheeses,poultry and
peanutbutterare recommendedfillings
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 mayonnaiseor salad dressing.
Lettuce or other saladgreens and raw
vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisture/vapor-
proof material and freeze.
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