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General Tips on storage
• Remove bulky store bags and wrap·
pings and refrigerate food as soon as
possible.. ·
• No need to pre-cool warm foods; place
in suitable containers and store in
Refrigerator Section.
H
To store in Meat Tender
• Store pre-packaged fresh meats and
cold cuts in original film wrapping.
• Remove outer store wrapping of meat
cut to order.
• Separate meats with inner leaf store
wrapping, waxed paper or aluminum
foil. Cover with waxed paper.
• Wrap fish and smoked meats in
moisture-vapor-proof material to pre·
vent transfer of odors.
To store fresh meats on
Refrigerator Shelves
• Remove outer store-wrappings, place
on plate. Cover cut surface loosely
with waxed paper.
• Store pre-packaged meats (except
hamburger) in original film wrapping.
Length of storage
The kind and cut of meat and most im·
portant, its original condition, all affect
storage time.
• Large roasts keep longer than thin
steaks. Grinding and tenderizing
shorten life.
• Plan to use the highly perishable
items first, such as fish, liver, sau·
sage, poultry and hamburger.
• Smoked meats, franks, cold cuts may
be stored for longer periods.
• If planning to keep fresh meats for a
longer period, wrap in freezer paper,
and store in Freezer.
NOTE: The special conditions pro~ided
in the Frigidaire Flowing Cold Meat
Tender makes possible the storage of
good quality meat for periods up to 7
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days, except for ground meats which will
keep up tb four or five days. However,
all meat should be stored in original
transparent wrapping or covered with
waxed paper.
Do not use Meat Tender for storing
fruits and vegetables.
• Leftovers may be stored for several
days in Refrigerator Section. For
longer storage, freeze immediately.
• Always cover leftover dishes.
s
• Remove transparent wrapping.
• Trim and discard undesirable portions
of vegetables. Wash in cold water,
drain and place in 1-lydrator.
• As salad greens are used, re-moisten
remaining portions and drain before
returning to Hydrator.
• Wash fresh fruit and tomatoes, wipe
dry before storing.
• If more space is needed for storing
vegetables, place fruit on shelves and
in Refrigerator Section.
• Berries may be stored in the Refrig·
erator Section in plastic wire baskets.
If in wooden containers, spread on a
plate for better air circulation . Wash
and stem when ready to use.
MILK-Wipe container and refrigerate
at once. Store on top shelf in Refrigera·
tor Section or on extra-deep door shelf. ·
EGGS-To preserve protective film and
retain flavor, do not wash until ready
to use. Store with large end up in Egg
Servers, or in special egg shelf on door.
BUTTER-Store in compartment on door
or on shelf in Refrigerator Section.
CHEESE-Wrap natural or process
cheese tightly with foil , saran or cello·
phane to retain flavor. Press wrapping
closely to eliminate air pockets. Store
in Utility Compartment on door or on
any shelf in Refrigerator Section.
FOOD
FREEZING
TIPS
Besides storing commercially frozen
foods, you can also freeze foods at
home. Just keep these tips in mind:
• Always select foods of good quality.
• Speed al l food to the Freezer Section.
Cool cooked foods quickly.
• In Frost-Proof Freezer Sections,
packages may be placed anywhere in
the Freezer; in other Freezer Sections,
place packages to be frozen in direct
contact with sides and bottom of
Freezer; and leave in place overnight.
• In all Freezer Sections, try not to
place unfrozen food directly on top
of frozen food.
• After freezing, packages may be arranged
more compactly for convenience
in use.
• For best results, store fish, fowl , ice
cream and foods with high sugar content
inside the Freezer- not on the
door.
DON'T STORE FROZEN FOODS
TOO LONG!
REFRIGERATOR-FREEZER
Many frozen foods, properly packaged,
will keep six months or longer in the
Freezer Section. For maximum use,
keep current supplies coming in and
out, always trying to use first-stored
frozen food first. While storage times
vary according to type of food and the
over-all use of the Freezer Section, here
are some suggested storage times-
Up to 1 year: Beef, lamb, most fruits
and vegetables.
4 to 6 months: Poultry, veal, pork and
lean fish .
6 to 12 weeks: Most cooked food such
as chili, soup, chicken a Ia king, plus
ground beef, "fatty" fish such as
mackerel or salmon , smoked ham and
commercial frozen foods.
4 to 6 weeks: Left-overs, fresh sausage
(seasoned) and ice cream.
CONVENTIONAL
REFRIGERATOR
Many frozen foods, properly packaged,
will keep up to 3 months in the Freezer
Chest. For maximum use, keep current
supplies coming in and out, always trying
to use first-stored frozen food first.
Place packages of ice cream and fruit
with sugar directly on bottom of Freezer
Chest for best holding.
Sensitive foods such as pork, ground
meat, ice cream, and "fatty" fish have
relatively short storage life.
DON'T REFREEZE FOODS!
Once it has thawed completely, food should not be refrozen. In an emergency,
foods may be refrozen- if food is still firm and ice crystals remain. However,
these foods may lose quality and flavor. Use them as soon as possible for
they will not keep as long as if fresh frozen. Always remember, relabel
packages indicating that they have been refrozen.
Walller Ointon Ja<bon Ubrary
THE UNIVERSITY 01' NoRn! CAJ!OUNA AT GREENSIIOIIO
SptcWI Collmions & Rlrr• Boob DWision
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Freezing fresh meat and poultry
HOW TO WRAP
• Proper packaging is a "MUST!" Use
moisture-vapor-proof films such as
saran, cellophane, aluminum foil,
heavily waxed or laminated freezer
paper.
• Ordinary household waxed or kraft
papers are not recommended.
• Allow enough paper so that edges
can be folded over several times.
• Place food in center of paper. Bring
two horizontal ends together as
shown, and fold over and over until
tight against surface of meat.
• Fold in so that ends are tightly sealed
as shown, then tie with string or seal
with tape. If using cellophane, ends
may be sealed with warm iron.
• When using other types of containers,
such as waxed cartons, freezer jars
or plastic dishes, follow manufacturer's
instructions.
SPECIAL TIPS ON MEAT
• Always have meat cut in sizes to suit
your family requirements.
• Trim sharp edges and bones from
steaks, chops and roasts so they will
not puncture the wrapping paper.
SPECIAL TIPS ON POULTRY
Always clean thoroughly.
FRYERS: Cut or disjoint into desired
pieces. Wrap securely.
BROILERS: Cut in half, separate with
double thickness of wrapping material,
then wrap and seal.
ROASTERS: Wrap giblets separately and
place on outside of cleaned chicken,
then wrap and seal well .
FREEZING ,COOKED
FOR STEWS, MEAT PIES, ETC.
• Cool and remove meat from bones,
discarding undesirable portions. Cut
into 1 to llh inch pieces.
• Pack at once in freezer containers.
• Add gravy or broth to cover- if
desired.
• Remove most fat, slice meat, arrange
in layers separated by double thickness
of cellophane and wrap tightly,
or place in freezer container and cover
with gravy or broth .
• Poultry may be frozen after first serving,
by wrapping " as is"; or remove
meat and pack in freezer containers.
Cover with broth or gravy if desired.
Pack dressing separately.
How to freeze fruit
• Sort for uniform ripeness and quality.
• Wash in cold or iced water, drain in colander or on tray lined with paper toweling.
• Pack in cartons, cutting or slicing larger fruits. Add sugar or sirup.
• Press air from package before sealing according to manufacturer's directions,
then speed to the Freezer.
• To avoid discoloration of fruits such as peaches, add liz teaspoon of ascorbic
acid to 1 quart of chilled sirup just before using.
REMEMBER, prepare only a limited quantity at one time to speed freezing.
TO PACK DRY: Add no sugar or sirup.
TO PACK WITH SUGAR: Alternate fruit and sugar. Usually % cup to a pint or
pound package.
TO PACK WITH SIRUP: Add sirup to cover fruit, allowing space for expansion
during freezing. Choose sirup according to sweetness desired.
SUGAR SIRUPS
30%- 2 cups sugar, 4 cups water 40% - 3 cups sugar, 4 cups water
Combine sugar and water. ~tir until dissolved. Chill thoroughly before
adding to fruit. Sirup can be made a day or so in advance and stored in
the Refrigerator Section for convenient use.
TO SERVE: Place unopened cartons in Refrigerator Section for thawing, serve
while a few ice crystals remain .
How to prepare fruit
FRUIT
Berries
Cherries,
sweet, sour
Citrus Fruits
Citrus Juice
Cranberries
Peaches
Pineapple
Rhubarb
PREPARATION
Stem, wash, drain. Leave small
berries whole and slice or cut
larger ones in half.
Wash, chill, pit.
Chill, wash, peel and
section fruit.
Chill fruit, extract juice, strain
if desired.
Sort, wash and drain.
Work quickly. Wash, peel and
slice directly into freezer con·
tainer holding If,~ to liz cup
chilled sirup with ascorbic acid.
Wash, pare, remove eyes. Cut
in Ij2 -inch slices, wedges or
cubes.
Wash, trim, cut as desired or
freeze· cooked rhubarb sauce.
HOW TO PACK
With sugar or sirup or dry
for use in cooking.
Sour: with dry sugar.
Sweet: sirup with ascorbic
acid.
With or without sugar.
Without sugar.
Dry.
Sirup or sugar with
ascorbic acid.
With or without sugar
or sirup.
Raw: without sugar
or sirup.
Cooked: sweeten as
desired.
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How to freeze vegetables
• Do not freeze salad vegetables-lettuce, cabbage, celery, tomatoes, cucumbers,
onions and radishes-which are served crisp and raw.
• Vegetables to be frozen should be at the peak of maturity, and of highest quality.
• Wash thoroughly, removing all unsuitable portions.
• Blanching by using steam or boiling water is essential to retard the natural growing
process and to retain flavor.
• Have water boiling when vegetable is added for either type of blanching and
start timing at once.
• Blanch only 1 lb. at a time, then cool thoroughly, drain, and pack in glass freezer
jars, plastic containers, or cartons with liners (press air from package before
closing) , seal and speed to the Freezer.
Handy blanching guide for vegetables
MATURITY BLANCHING
VEGETABLE DESIRED HOW PREPARED
BOILING WATER STEAM
Asparagus Tender tips Cut to 6-inch lengths Small 3 mins. 3 1;2 mins.
best Large 4 mins. 4 1;2 mins.
Beans, Lima Young, tender Shell Small 2 mins.
Medium 3 mins.
Large 4 mins.
Beans, Snap Tender, crisp Snip ends, cut into %- 3 mins.
in. lengths or French
style
Cor~ on Cob Before starchi - Husk, remove silk, wash
ness develops 11;2 -1% inch diameter 7 mins. 8 mins.
2-inch diameter 9 mins. 10 mins.
Larger diameter 11 mins. 12 mins.
Corn, Cut Before starchi - Husk, remove silk and 4 mins. 5 mins.
ness develops wash, blanch on cob,
cool, and cut
Peas Young, tender Shell, wash 11;2 mins.
sweet, not
starchy
Spinach , Young, tender Wash thoroughly, cut 2 mins.
Kale, Turnip and discard thick stems,
Greens, Beet blanch 1;2 lb. at a time
Greens
Tomato Juice Firm , ripe Wash, core, cut Cover and heat to simmer-into
sections. ing. Rub through food press.
Crush so juice Cool quickly. Season with 1;2
covers bottom of pan. teaspoon salt to 1 pint juice.
How to freeze homemade desserts
Prepare mixture and pour into ice tray, or a shallow baking pan. Place in Freezer
Section in area used for ice cube trays. Freeze until just firm throughout. Remove
mixture to a chilled bowl. Break with a wooden spoon. Beat with an electric mixer
or rotary beater until mix becomes light and creamy. Return mixture at once to tray
or pan and replace in Freezer to finish freezing. When frozen, cover surface of
dessert with waxed paper or saran to prevent loss of flavor.
NOTE: In Refrigerator-Freezers-no adjustment of the Cold-Control is required when
freezing frozen desserts. In Conventional Refrigerators-turn Cold-Control to # 3
(coldest) setting during freezing. Return to # 2 to hold dessert until served .
How to freeze b·aked goods, leftovers, prepared
foods, and sandwiches
BREAD, ROLLS, COFFEE CAKES
Bake, cool on racks. Wrap securely in
freezer paper.
CAKES
Butter, chocolate, spice, fruit and angel
cakes can be baked before freezing.
Icing before freezing is optional.
• Place iced cake on flat plate or card·
board, wrap closely with freezer paper
to exclude air, then freeze.
• To serve, let thaw at room tempera·
ture without removing wrapper to prevent
moisture collecting on cake.
COOKIES
BAKED: Cool thoroughly, stack in
freezer cartons, seal and free ze. To
serve, let thaw in cartons at room tern·
perature.
UNBAKED: Shape dough into rolls, wrap
well and freeze. To bake, slice without
thawing and bake.
PIES
We suggest freezing pies before baking
because of slightly higher quality retention.
Also, it takes about as long to
thaw a frozen baked pie as to bake one.
• Use metal, glass, foil or metal-rimmed
paper pie plates.
· • Wrap closely in approved freezer
wrapping to exclude air.
COOL QUICKLY and place in glass
freezing jars or cartons, or package in
freezer wrapping.
it's convenient to have food like the
following prepared, frozen and stored
(short-time storage); soup, stew, spag·
hetti sauce, baked beans, cranberry rel ish,
macaroni and cheese, fried chicken.
• Do not overcook these foods.
• Cool immediately the portions to be
frozen by setting pan in ice water.
• Package in freezer containers and
freeze immediately.
• Chill all fillings.
• Salad dressing is preferable to mayonnaise
which may separate.
• Butter both slices of bread to prevent
filling from soaking into bread during
thawing.
• Fillings such as cooked meat, poultry,
cheese, canned fish, nut pastes, peanut
butter freeze well.
• Wrap sandwiches in freezer paper,
pressing out air and seal.
Candies: Package boxes of chocolates,
fudge, caramels in freezer wrapping. Let
thaw in package to room temperature.
Fresh nuts: Pack into freezer containers
to exclude air. Thaw in wrapping.
Cornmeal and other whole grains: Pack
in tightly sealed freezer containers.
Chopped Parsley and Green Peppers:
Pack small amounts. Seal tightly to exclude
air. Use in cooking.
7
SEND FOR THIS BIG 52-PAGE
BOOK ON FOOD FREEZING
Available only from Frigidaire
• Colorful, well illustrated, includes recipes,
tables, makes food freezing fun.
• Gives detailed information on preparation ,
freezing, and serving every type of food.
• Has a special section on Plan -Overs.
Send 25 cents to Frigidaire, P.O. Box 203,
300 Taylor Street, Dayton , Ohio.
A good man to know if you ever
need service . . . your Frigidaire
Dealer or Frigidaire Authorized
Service Station! He specializes in
fast, efficient, courteous service.
Write his name here for ready ref.
erence: And for lasting satisfac·
tion, ask that genuine Frigidaire
Precision-Built Service Parts be
used!
DEALER'S NAME
ADDRESS
TELEPHONE NO.
PRODUCT OF GENERAL MOTORS
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