The Hotpoint food freezer and combination refrigerator-freezer

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SPBCIAL COLLECTION
WALTER CLINTON S &: R ARE BOOKS
THE UNIVERSITY Of N jACKSON LIBRARY
ORTH CAROLINA AT GREENSBORO
, 1-tOV>I.t E'COM""LcS 'Pa>~<.plolets
Gift of Paul and Janice Hessling
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This book has been designed to help you enjoy the features of your new Hotpoint
Food Freezer and Combination Refrigerator-Freezer to the fullest.
It suggests how meal planning and preparation can be simplified by using the
conveniences your new appliances offer you. For instance, frozen foods can be held
in the Food Freezer at safe temperatures for long periods of time. Leftovers can be
frozen and used days later. In the Combination Refrigerator-Freezer, many foods
can be left uncovered in the Fresh Food Compartment without drying out. Butter
can be kept at the right consistency for spreading or creaming in the handy Butter
Bin. Small, frequently used articles can be kept at your fingertips in the Super-Stor
Door Shelves.
The Hotpoint Food Freezer and Combination Refrigerator-Freezer are the prod­ucts
of the thorough engineering and superior workmanship that have established
Hotpoint's outstanding position in the electric appliance field. Your new appliances
give you convenience and ease in meal preparation never before possible. You can
serve your family better meals, more economically, with less effort on your part.
The material in this booklet has been prepared by Hotpoint Institute, the Home
Economics Division of Hotpoint Company. Every suggestion, recommendation and
recipe is the result of thorough testing in the Hotpoint Kitchens. We hope it will
help you get full satisfaction and enjoyment from your Hotpoint Food Freezer and
Combination Refrigerator-Freezer.
*
Cordially yours,
HOTPOINT HOME ECONOMICS INSTITUTE
5600 West Taylor Street
Chicago 44, Illinois
•
Your new Hotpoint Food Freezer not only offers you savings
in time, energy and money, but actually offers you a
whole new way of living. Whether you are planning your family
supper, a very special party, or a school lunch box, your
Food Freezer makes menu planning and preparation convenient, varied
and glamorous. With a little managing on your part, you can
make your Food Freezer work for you, with no more hectic last-minute
food preparation. Freeze foods when you have leisure time. Cook or
bake more than you actually need. It takes . very little extra time
to prepare twice as much of an item, and you have that
extra amount to freeze and use in another meal.
Wise use of your Freezer means that there is a frequent
turnover of food; that is, items are added and removed often.
Thus you enjoy food at its very best and you use Freezer
space economically. If the food in the Freezer is completely replaced
once a year, storage will cost little more than half as much, and
twice the amount of food will have been stored. Increasing the
turnover still further will, of course, continue to reduce storage costs.
In addition, you may take advantage of special food prices
and of foods that are low in cost at particular seasons. Leftovers,
too, need no longer be a problem. Package and freeze them
and you'll find that they make the basis for a quick,
easy meal at a later date.
12 rules for successful
preparation and freezing of foods
1. Freeze the best. Freeze only foods of high quality. You can take from
your Freezer only what you put into it, so make sure the food warrants
its space in the Freezer. Choose fruits and vegetables that are fully ripe,
and meats that are at their peak of quality before they are frozen.
2. Choose best variety. Some varieties of fru~ts and vegetables are
more successfully frozen than others. Lists of varieties produced in
your locality that are best suited for freezing are available from your
State College or University Experiment Station. You will want this
information particularly if you raise products for freez~ng.
3. Prepare food immediately. Vegetables and fruits you wish-to freeze
should be :firm and fully ripe. Prepare and freeze them as soon as,pos·
sible after they are gathered. They begin to lose freshness and quality
from the moment they are harvested.
4. Choose correct packaging materials. Frozen foods will dry out if
not properly wrapped or packaged. Always use moisture-vapor-proof
wrapping materials and containers that have been specially designed
for use in Freezers. Plain paper wrappings are not suitable.
5. Follow reliable instructions. Scald most vegetables and some fruits
before freezing to preserve their original color, flavor and quality.
After scalding, cool foods thoroughly before packaging. Use generous
amounts of ice water or cold running water. Allow about the same
length of time for cooling foods as for scalding before placing them
in packages or cartons.
6. Use meal-sized packages. Wrap meat in meal-sized packages. If
two or more cuts are wrapped together, such as chops, ground meat
patties, etc., place two layers of wrapping material between the cuts to
make them easier to separate later.
7. Fill container properly. When placing liquid or semi-liquid food
in containers, leave about Y2 inch at the top of containers to allow for
expansion during freezing.
8. Freeze correct quantities. There is an established maximum of food
your Freezer is designed to freeze at one time-approximately 5
4
pounds per cubic foot Freezer capacity. If you have a large quantity of
food you wish to freeze, store part of it in the Fresh Food Compart­ment
of your Refrigerator until the first quantity is frozen.
9. Freeze quickly. For freezing, place packages flat against the walls or
1 floor of the Food Freezer. After packages are frozen solid they may be
rearranged and stacxed.
10. Temperature setting. In normal position, the control dial will main­tain
sufficiently low temperatures in the Food Freezer to freeze average
quantities of food. When freezing large quantit" of food, refer to
freezing instructions given for the model Food !er you own.
11. Refreezing foods that have thawet freezing frozen foods that
have thawed is never a good idea, and s· 1nly be attempted in case
of an emergency. If the food has not Cv ~ly thawed, it should be
refrozen as quickly as possible. Usually .uod~ that are refrozen have
lower quality and less flavor~vegetables r •ughen and fruits may
became soft and mushy. Shellfish cannot -pt above 10°F safely
because of bacteria growth. Once foods t- •pletely thawed, use
them as quickly as possible for they will no ,, a~ long as fresh food.
12. Store immediately. Commercially frozen food ' n be stored any
place in the Food Freezer. These foods should not l 1llowed to thaw
before being placed in the Freezer.
Here are a few of the materials you will find helpful for preparing foods
for the Freezer:
A large kettle with close-fitting lid for scalding vegetab~ and fruits.
A fine sieve or small colander to put vegetables in for scalding.
Assortment of knives-for cutting up meat, fruits and vegetables.
Rolls of absorbent paper towels or soft cloth rowels for draining foods.
Proper freezer packaging materials for various types of food (see page
28).
Small loading funnel for fruit and vegetable containers, to keep sealing
edge clean.
Glass marking pencil for labeling packages.
Preparation for freezing
1. Only young, tender vegetables at their peak of maturity should be chosen for freez­ing.
Don't freeze those that are ovetripe, bruised or show signs of decay.*
2. Sort, clean and wash vegetables in cold water. Prepare as you would for table use,
keeping those of the same size all together. Large pieces take longer scalding.
3. Work with small amounts that can be packaged in a short time- generally, one
pound of vegetables is convenient.
4. Scald all vegetables before packaging. Proper scalding stops the ripening process
so that vegetables are held at their peak of freshness. It also brightens the color, pre­serves
vitamins and softens vegetables so they pack more easily. Without scalding,
vegetables fade in color and develop off flavors in just a few months. See methods
below.
5. Chill vegetables quickly to stop the cooking and to decrease chances for spoilage.
Boiling water method
a. Select large"'utensil of 4- or 5-quart capacity.
b. Fill with one gallon of water for each pound of
vegetables to be scalded at one time. Use two gal­lons
for each pound of leafy vegetables. Bring
water to boiling.
c. Scald one pound of vegetables at a time. Place
vegetables in wire basket, colander, or cheese­cloth
bag. Immerse in boiling water and cover.
Count scalding time immediately. Refer to page
6 for scalding time.
d. Chill vegetables thoroughly and quickly by
plunging them into ice water, or under cold run­ning
water (50 to 60.F). Test for coolness by bit­ing
a piece of food -when it feels cool to the
tongue, it is thoroughly chilled.
e. Remove from water and drain on towels.
Steam method
Use a pressure cooker, vegetable blancher, or the Thrift Cooker in the Hotpoint Range.
a. Fill utensil with 1 or 2 inches of water. Bring water to boiling.
b. Place vegetables in a wire basket or rack above the boiling water. Cover and begin
timing immediately. Refer to table, page 6, for steaming times. Keep heat on HIGH
while steaming.
c. If using a pressure cooker, the petcock should be left open.
d. Chill the vegetables immediately after scalding by plunging them in cold running
water (50.F) or ice water. Remove vegetables from water prompdy after they are
thoroughly chilled.
e. Drain thoroughly on toweling or absorbent paper. Package vegetables in moisture­vapor-
proof containers. Leave one-half inch head space in package. (See page 28
for packaging instructions and suggested materials.)
f. Place package against as many freezing surfaces as possible in Freezer.
*Some varieties of vegetables are better adapted to freezing thtm others. P01' complete infor­mation,
write your State Department of Agricultuf'e, Extension Service.
5
VEGETABLE
ASPARAGUS
BEANS:
Green Snap
or Stringless
BEANS:
Lima
BEETS
BROCCOLI
BRUSSELS
SPROUTS
CARROTS
CAULIFLOWER
PREPARATION
SCALDING
Boiling PACKAGING
Water Steam
Wash in cold water, remove tough part
stalk, sort according to size of stalk.
spears to fit containers, or cut in 2-inch
lengths. Scald according to size of stalk.
Small stalks Chill immediately. Drain. Pack whole
stalks parallel with heads in alternate
directions, leaving no head space.
Seal.
2 min. 3 min.*
Medium stalks
3 min.
Sort and wash in cold water. lift out of wa· 3 min.*
ter and snip ends. Cut snap beans in 1 or
2-inch pieces. leave "French" beans wh.ole
or slice lengthwise in strips.
4 min.
4Y2 min . Chill immediately in ice water. Drain.
Small
Pack in Freezer boxes, cartons, or
polyethylene bags, leaving Y2-inch
head space. Seal.
Wash and sort pods in cold water. Scald, cool
in ice water and squeeze beans out of pods. 2 min.* 4 min.
Wash again in running water. Drain.
Pack in cartons, bags or boxes, leav­Medium
to large ing Y2-inch head space. Seal.
3 to 4 4 to 5
min. min.
Select young tender beets of deep red color,
medium size about 2 inches in diameter.
Sort out small beets to pack whole. Cook
until tender, then rub off peels, slice or dice.
Select tender uniform heads of dark green 3 min.
color. let stand Y2 hour in salted water (4
teaspoonfuls salt in 1 gallon water) to re-move
insects. Wash and remove woody stems.
Split lengthwise into pieces so buds are not
more than 1 Y2 inches across. Scald.
Choose firm, bright green medium-sized 4 min.*
sprouts. Clean, removing wilted or discolored
leaves. Cut sprouts from main stem, sort ac-cording
to size and scald.
Select tender, small carrots, Remove tops, 3 min.*
wash and peel. Leave small carrots whole.
Cut others into '4-inch slices, cubes or length-wise
strips. Scald.
Select compact, tender, white heads. Trim 3 min.*
and wash . Break into flowerets l-inch wide
and approximately 1 Y2 to 2 inches long.
Soak in salted water until ready to scald .
Chill immediately. Drain. Pack small
beets whole. Slice or dice large beets.
Pack in containers, leaving Y2-inch
head space. Seal.
5 min.* Chill immediately. Drain. Package in
cartons with heads in alternate direc­tions,
leaving no head space. Seal.
5Y2 min. Chill immediately. Drain. Package
compactly in freezer containers, leav­ing
no head space. Seal.
4Y2 min. Cool quickly, drain and pack into con­tainers,
leaving Y2-inch head space.
Seal.
4Y2 min. Chill immediately. Drain . Package
compactly, leaving no head space.
Seal.
CORN ON COB Select young corn with thin, sweet milk. Husk
and remove silk. Wash ears carefully. Sort
according to size.
Small ears
7 min.* 9 min.
Medium ears
9 min. 10 min.
large ears
11 min. 12 min.
Wrap several ears together in freezer
paper. Place in stockinette or in poly­ethylene
bag. Seal.
CORN,
WHOLE KERNEL
CORN,
CREAMED-STYLE
*Preferred method.
6
Scald corn on cob. Cool quickly in cold wa­ter.
Stand corn on end (nail in cutting board
will hold it firmly). Cut off whole kernels
with sharp knife.
(For ears with thicker milk.) Scald corn on
cob. Cool quickly and cut kernels from cob
-not too deeply. Scrape remaining corn from
cob with back of knife.
4min.* 4 min.
4 niin.*
Package quickly in cartons after cut­ting
from cob. leave %-inch head
space. Seal.
Package in moisture-vapor-proof con­tainers,
leaving Y2-inch head space.
Seal.
SCALDING
VEGETABLE PREPARATION Boiling PACKAGING
Water Steam
EGGPLANT Select firm ripe eggplant 6 to 9 inches in 4 min. • 5 min.
diameter. Wash, peel and slice in lf.J-inch
Drain well. Separate slices with
freezer paper. Package compactly
and seal.
GREENS:
Beet greens,
collards, kale,
mustard greens,
spinach,
swiss chard,
turnip greens
KOHLRABI
MUSHROOMS
OKRA
PEAS
PEAS,
BLACK-EYED
PEPPERS AND
PIMIENTO
POTATOES,
FRENCH-FRIED
POTATOES,
SWEET
SQUASH,
SUMMER
SQUASH,
WINTER
*Preferred method.
slices. Scald. Cool in citric acid solution (4112
teaspoonfuls powdered citric acid ta 1 quart
warm water). Remove from solution and chill
in cold water.
Select young, tender leaves. Wash thor­oughly
and lift out of water to drain. Re­move
tough stems and imperfect leaves. Cut
in pieces, if desired. Scald.
Select young and tender plants. Cut aff tops.
Wash; peel or dice in lf.J-inch cubes. Leave
small kohlrabi whole. Scald.
Choose tender, fresh mushrooms with white
tight caps. Cut off base of stems. Sort as to
size. Slice large mushrooms but leave button­size
(under l -inch diameter) whole. Before
scalding dip 5 minutes in citric acid solution
(3 teaspoons pure citric acid to 1 quart
water). Scald.
Choose young tender pads. Carefully cut off
stem, allowing juice ta leak out.
Beet greens, kale
chard, mustard and
turnip greens
2 min.*
Collards
3 min.
Spinach
1Y2 to
2 min.
min.
Cubes
1112 min.*
Whole
3112 min.
5 min.
3to4
min.*
Chill in cold water and drain thor­oughly
between absorbent towels.
Pack in freezer cartons or bags and
seal.
Chill immediately. Drain. Package
compactly in containers or freezer
wrapping. Seal.
Chill in cold water. Drain and pack­age,
leaving Y2-inch head space. Seal.
Package in containers alternating
stems and ends. Leave %-inch head
space. Seal. --- Young tender peas which are sweet and not 1 min.*
starchy are best. Shell, discard over-mature
1112 min. Chill immediately. Drain . Package
peas.
Select tender, well-filled pads. Shell, discard- 2 min.*
ing hard peas. Scald.
Wash. Cut out stem end, remove seeds. Slice, 2 min.
dice or leave whole for stuffing. Peppers
may be frozen without heating, if desired.
Do not scald pimiento.
Choose regular-shaped, ripe potatoes. Peel
and slice lengthwise for frying. Soak at least
30 minutes in solted ice water. Drain thor­oughly.
Fry in deep fat heated to 375°F for
3 minutes. Drain well but da not solt.
Wash. Cook until almost tender and cool to
room temperature. Peel; cut in halves, sl ices
or mash. Cold candying syrup may be added,
if desired.
Select tender squash with soft rind. Cut in 3 min. •
%-inch slices.
Se lect ripe hard-shelled variety. Peel, cut in
l -i nch cubes, cook until soft. Mash, if de­sired.
compactly, leaving Y2 -inch head space.
Seal.
3 min. Chill immediately. Drain. Package
compactly, leaving %-inch head space.
Seal.
4 min. Chill, drain and pack into containers.
Leave %-inch head space, if cooked;
no head space if uncooked.
Cool ta room temperature. Package
in freezer bags or cartons, separating
layen with freezer paper. Seal.
Pack in freezer containers, allowing
%-inch head space. Seal.
4112 min. Chill immediately, drain and pack­age.
Leave lh-inth head saace: seal.
Chill quickly by floating pan in ice
water. Package without seasoning,
leaving %-inch head space. Seal.
7
8
frozen vegetable cookery
Frozen vegetables are partially cooked when prepared for freezing and it is
only necessary to finish cooking them before serving. Most vegetables are
cooked from the frozen state or partially thawed; an exception is corn on
the cob which should be completely thawed before cooking. There will
be some variation in length of time required for cooking frozen vegetables
because of variety, maturity, size, length of scalding time before freezing
and whether the vegetable is frozen or partially thawed before cooking.
Follow instructions printed on package or follow the GUIDE FOR COOK-ING
FROZEN VEGETABLES below. The COOKING TIME chart below will
serve as a guide for timing the cooking process of home-frozen vegetables.
Guide for cooking frozen vegetables
1. Select proper-sized, covered utensil. Add Y4 to Yz cup water,
seasonings and vegetable. (If vegetable is frozen in a solid
block, rap unopened package sharply against counter top to
loosen pieces. Or permit vegetable to thaw enough so that
pieces can be separated with a fork.) Cover and switch to HIGH.
2. When steaming vigorously (about 5 minutes) switch to LOW
and start counting cooking time.
3. To thaw frozen vegetables partially before cooking and thus
speed up initial steaming time, allow unopened package to
stand at room temperature for approximately 30 minutes.
Note: Some authorities recommend bringing water to a boil before
adding frozen block of vegetables and then start counting the time
after second boiling. This method is equally satisfactory. However, it
requires an extra step and more water.
t
Guide to cooking time !for approximately 1 pint)
Minutes to cook Minutes to cook
Vegetable after steaming Vegetable after steaming
Asparagus 7 Ia 10 Green Beans, French Style 8 Ia 10
Broccoli 5 Ia 8 Kale 15 Ia 20
Brussels Sprouts 5 Ia 8 Kohlrabi 7 to 10
Carrots 5 to 10 Lima Beans 12 to 16
Cauliflower 5 to 8 Mushrooms (Saute) 10to 15
Corn, cut 3 to 5 Peas 5 ta 7
Corn on the cob Spinach 4 to 5
(thaw before cooking) 4 to 6 Swiss Chard 7 to 10
Green Beans, cut 8 to 12 Turnip Greens 15 to 20
freezing fruits
PREPARATION
1. Select only top quality fruits- fully ripe and sound. Tree or plant ripened fruit has
better flavor and texture, although fruits such as peaches and pears may be ripened
at room temperature, if necessary.
2. Sort fruits according to size and plan to package those of similar size together.
3. Wash all fruits thoroughly in cold water, working with small quantities at a time.
Lift out of water and drain well.
PACKING
Sweetening fruits helps retain flavor, color and texture. The method of sweetening de­pends
on the fruit used.
a. Dry Sugar Pack. Suitable for fruits that make their own juice
when sugar is added. Fruit may be sliced or kept whole. Add dry
sugar in the correct proportions to the fruit (see chart on page 10),
stir gently until most of the sugar has dissolved in the juice drawn
from the fruit, then pour into containers.
b. Syrup Pack. Suitable for fruits which have comparatively little
juice, and those which darken readily. Pack sliced or whole fruit
in freezing containers and cover it with simple sugar syrup. Fruit
may be sliced directly into container partially filled with syrup to
prevent exposure to air. Cover with additional syrup if necessary.
c. Unsweetened Pack. Suitable for special diets. Pack fruits without
adding sweetening agent, or cover with water containing ascorbic
acid. Crushed or sliced fruit may be packed in irs own juice.
Guide for making syrup
of sugar Approx. Cups of water to Approx.
Percentage added per yield in add to 4 cups of yield in
of syrup of water pints white corn syrup pints
40% (light) 2Y2 1Y2 5 4Y2
50% (medium) 2Y2 12!.3 3 3Y2
60% (medium) 3% 2 1% 2%
65% (heavy) 4Y2 2'/.s Y2 2\4
Method: Dissolve sugar in boiling water or mix thoroughly with cold
water until dissolved. Chill before using.
Some fruits darken and change flavor when exposed to air. To avoid
this, add ascorbic acid (Vitamin C) to syrup. Dissolve 1 teaspoon pow­dered
ascorbic acid or twenty 100 milligram tablets in 1 quart syrup.
If tablets are used, crush and dissolve before adding. Or use one of the
ascorbic-citric acid mixtures available on the market. Check the directions
on the package for the amount to be added to the syrup. If ascorbic acid
is added to dry-packed fruits, sprinkle dissolved ascorbic acid over fruit
just before adding sugar.
Packaging
Package fruits in moisture-vapor-proof containers. Allow V2 to
l-inch head space for expansion of fruit when frozen. Crumple a
piece of water-resistant paper and place on top of fruit to keep it
immersed in liquid until frozen. Seal and freeze immediately. (For
packaging instructions and materials see page 28.)
10
FRUIT
APPLES
APRICOTS
BERRIES:
BLACKBERRIES
DEWBERRIES
LOGANBERRIES
BOYSENBERRIES
BLUEBERRIES
ELDERBERRIES
HUCKLEBERRIES
CHERRIES, Sour
CHERRIES, Sweet
COCONUT
CRANBERRIES
CURRANTS
DATES
PREPARATION
Wash, peel and slice apples to about lh-inch
thickness. If apples are to be packed in sugar,
prevent discoloration by submerging slices
for 15 minutes in a solution of 2 tablespoons
salt dissolved In 1 gallon water. Drain. Solu­tion
may be reused.
Select firm, fully ripe fruit of bright, uniform
color. Wash ond sort os to size. Holve and re­move
pits. Peel and slice, if desired. Heat un­peeled
fruit in boiling water Y2 minute.
Proper maturity is important. Immature ber­ries
should not be used. Wash in cold or iced
water and drain thoroughly on absorbent
paper towels.
Select la rge, tende r-skinned berries. Pick
over, wash in iced water and drain. If de­sired,
preheat in steam 1 minute to tenderize
skin.
Wash cherries in iced water. Remove from
water, sort and stem. Freeze only uniformly
red, mature cherries. Place cherries on tray
and chill in refrigerator until fir'!!-enough fa
· remove pib. Use fork for removing pits; avoid
squeezing the pit out.
·Prepa re quickly in same way as sour cherries.
However, sweet cherri es may be frozen whole,
with or without pits. Pits give an almond-like
fla vor.
Weigh one part dry sugar to 8 parts shred­ded
coconut, adding sufficient coconut-milk
to moisten.
Wash in iced wate r, stem a nd e liminate poor
berries. Dra in we ll.
Wash in iced water, stem and drain well.
Select tender fruit. Wash and slit to remove
pits. leave whole or press through sieve for
puree.
PACKAGING
Syrup pack. Slice into container, cover with
40% syrup. Add 1f.z teaspoon ascorbic acid to
each quart of syrup. Leave l-inch head space.
Sugar pack. Sprinkle 1f.z cup sugar over each
quart of apples. Leave lh-inch head space.
Seal.
Syrup pack. Pack in container; cover with
40% syrup to which ascorbic acid has been
added (1.4 teaspoon ascorbic acid to 1 Y2 cups
syrup).
Sugar pack. Stir Y2 cup of sugar over each
quart of fruit. Treat with ascorbic acid be­fore
adding sugar.
(1) Pack whole in a 40 to 50% sugar syrup.
(2) For crushed or pureed berries, pack 3
parts of berries to 1 part of sugar. Make sure
sugar is dissolved. Allow %-inch head space
for pinb and 1'!12 inches for quarts. Seal
Blueberries may be packed in cold -40%
syrup or with sugar in a 5 to 1 ratio, or
whole packed without sugar or syrup. leave
head soace, seal.
Sour cherries are best packed with dry sugar.
Mix gently 1 part sugar to -4 parts fruit by
weight, until sugar is dissolved. Package, al­low
'!12-inch head space. Seal.
Cover with -40% sugar syrup which contains
a scorbic a cid. Package, allowing head space.
Seal.
Allow head space when packing. Seal.
Cranberries may be packed whole, without
suga r, or in a 50% sugar syrup. They can
a lso be pureed and packed in a n equal
amo,unt of sugar- 2 cups to 2 quarts berries.
lea ve head space and seal.
Cover with cold 50% syrup or pack dry, using
% cup sugar to 1 quart curranb. leave head
space and seal.
Pa ck in to conta iners, lea ving %-inch head
space. Seal.
FRUIT
FIGS
MELONS:
CANTALOUPES
HONEYDEWS
WATERMELONS
ORANGE AND
GRAPEFRUIT
SECTIONS
PEACHES
PEARS
PINEAPPLE
PLUMS AND
PRUNES
RASPBERRIES
RHUBARB
STRAWBERRIES
PREPARATION
Use tree-ripened fruit. Sort, wash and stem.
Slice or leave whole. Peel if desired.
Stem, wash in iced water, drain.
Select firm, well ripened fruit. Cut in half
and remove seeds (remove watermelon seeds
as you cut balls). Scoop out melon balls or
cut in :IA-incli cubes. These fruits may be fro­zen
alone or in combination.
Select firm fruit, free of soft spots. Peel with
sharp knife just"below white membrane. Re­move
all membrane. Cut sections from di·
vider-membranes. Drain.
Promptness in handling is important. Sort,
peel (skins may be loosened by scalding
whole peach 30 seconds in boiling water)
and pit. Peel and slice 1 quart af peaches at
a time.
Select pears which are fully tree-ripened.
Wash, peel and core. Cut in halves or quar·
ters. Heat in boiling 40% syrup for 1 to 2
Select fully ripened pineapple. The leaf-like
center spines will pull out easily when pine­apple
is ripe. For easy peeling, cut unpeeled
pineapple into %-inch slices, peel slices. Re·
move all of care and eyes with small round
cuHer. Fruit may also be cut into wedges,
crushed or diced.
Sort, wash in iced water. Halve and pit, or
leave whole.
These berries are fragile and care should
be used in handling them. Wash and sort
in iced water. Drain thoroughly.
Wash, trim and cut stalks into l -inch pieces
or in lengths to fit package.
Choose berries uniformly ripe at stage best
for eating. Process as soon as possible after
picking. Wash in iced water, drain, sort and
remove the hulls.
PACKAGING
Unsweetened pack. Fruit may be covered
with water, if desired. Leave head space and
seal.
Syrup pack. Cover with ..CO% syrup contain­ing
ascorbic acid. leave head space, seal.
Pack whole without sugar or cover with 50%
syrup. Leave head space and seal.
Cover with orange juice ar ..CO% sugar syrup.
Leave head space, seal and freeze.
Pack sections in layers. Cover with 40% syrup
containing ascorbic acid. Seal.
Pack immediately into cold 40% syrup in
container; cover with more syrup to which
ascorbic acid has been added (% teaspoon
ascorbic acid to 1112 cups syrup). Seal.
Pack immediately in freezer carton. Add 40%
syrup to which ascorbic acid has been added
(% teaspoon ascorbic acid to 1 1!2 cups syrup).
Seal.
Pack round slices of pineapple in round
freezer cartons. Pack slices with two circles
of cellophane paper between each slice.
Seal and freeze. Pineapple requires no su­gar
or syrup. Leave head space at top of
carton; seal.
Pack in freezer carton. Cover promptly with
40% syrup to which ascorbic acid has been
added . Seal.
Add dry sugar ta berries-4 parts of berries
to 1 part of sugar. Gently place in cartons,
allowing head space; or cover with 40%
syrup leaving head space. Seal.
Pack without sugar or cover with 40% syrup.
Allow head space; seal.
Sugar pack. Mix gently 4 parts berries to 1
part dry sugar by weight. Put in containers,
leaving head space. Seal.
Syrup pack. Pack berries in freezer carton,
cover with cold 50% syrup leaving head
space. Seal.
11
12
frozen fruit treats
Fruit juices
Fruit juices may be used in a variety of ways, such as at the first course at meal­time,
or in cocktails, punches and mixed fruit drinks.
Press ripe, naturally juicy fruit through a juicer, fine strainer or cheesecloth to
extract juice. If the fruit has little natural juice, cut in small pieces and simmer
from five to ten minutes until soft. Once juice is extracted, cool quickly- pour
into water-tight containers (see page 28), allowing sufficient head space for e15-
pansion, and freeze immediately. (Ascorbic acid should be added to the juices
made from fruits that discolor. Add in same proportions as to original fruit. See
pages 10 and 11.)
Purees
Purees are used in many delightful ways to add variety to your menus. They may
be used in recipes or for baby food. Purees are excellent for freezing- an ideal
way to preserve slightly over-mature fruits.
Make frozen fruit purees by pressing steamed or slightly cooked fruit through
a sieve. Chill quickly and pack in recommended materials (see page 28), allowing
1;2 to %-inch head space. If sweetening is desired, add 1;2 to ~ cup of graim­lated
sugar for each cup of puree.
Serving frozen fruits
Frozen fruits properly prepared and packaged are used in the same manner as
corresponding fresh fruits. Frozen fruit is most popular when eaten while still
slightly icy.
Thaw all fruits in original containers· before use. Do not remove fruit from
containers until ready to use, since color and flavor will change on exposure to air.
Ways to thaw fruits
In the Refrigerator
At Room Temperature
In front of Fan
In cold running water
(Make sure package is water-tight)
5 to 7 hours
3 to 4 hours
1 hour
30 to 40 minutes
Follow your favorite fruit recipes, using frozen fruits in the same manner as fresh
-fruits. Make allowances for additional sweetening in the frozen product.
PREPARATION
Always seled fresh,
high quality meat for freezing
to be assured of good results
1. Remove as much bone and fat as possible before packaging. Bone takes up
space and excess fat will spoil more quickly.
2. Cut meat into meal-size portions. Place together the number of chops, ribs,
steaks, etc. needed for one meal. Place two layers of moisture-vapor-proof
paper between portions so they will separate easily.
3. Less tender cuts should be made into ground meats, stew meats, ere., instead of
roasts and steaks.
PACKAGING
Good packaging means good results.
1. Use moisture-vapor-proof material when wrapping all meat (see page 29).
2. Use drugstore or butchers' wrap. Pull wrapping material right against me'at to
force out air.
3. Stockinette or butchers' paper is often used to protect the inner wrap from
punctures and hold it tight against the meat.
4. Label all packages. Seal and freeze at once.
Special hints
During freezing, salt speeds the development of rancidity in far meats. Spices and
other seasonings actually retard this development. Therefore, when making sau­sage
for freezing, add all seasonings except salt. Salt may be added during or just
before cooking. Keep pork cold while preparing and packaging it. It is important
that cured meats, such as ham and bacon, are wrapped in moisture-vapor-proof
material to prevent drying out and mixing of smoke odors with those from other
packages in the Freezer.
thawing
Meat should be left in the original package and may be thawed in the Refrigerator or
at room temperature. Allow approximately 5 hours per pound to thaw meat in the
Refrigerator and 2 hours per pound when thawing at room temperature. Thawing may
be speeded up by placing meat in front of an electric fan.
COOKING
Roasts. Tender cuts of meat, at least five inches thick, are best for roasting. They may
be roasted when frozen, but will require additional cooking time. For normal cooking
time, thaw these cuts first. A meat thermometer is a great convenience in determining
doneness of roasts. If a roast goes into the oven frozen, thermometer may be inserted
when meat is partially cooked. If a thermometer is not available, the table on page 15
will prove helpful.
Broiled Steaks and Chops. Tender cuts of lamb and beef, at least one inch thick, are
excellent when broiled. The procedure is much the same whether these cuts are broiled
while frozen or are first thawed, except frozen meat should be placed farther from the
heat or cooked at a lower temperature than meat that is thawed. If steaks are broiled
while still solidly frozen, the time is about doubled. Meats that can be broiled are also
satisfactorily pan broiled.
Braised Meat. Less tender cuts of meat can be made more tender by braising or cooking
with moisture. If meat is to be browned before cooking, it is desirable to thaw it first ­otherwise
it browns very slowly. Also, it is easier to thaw meats, at least partially, that "
are to be coated with crumbs or flour, for the dry mixture will not adhere to frozen meat.
If solidly frozen meat is to be braised, cook it until tender, then brown just before
serving time.
Ground Meat. Ground meat may be thawed and cooked at the same time in a covered
skillet. Melt shortening on HIGH heat, add meat and switch to LOW. Turn as it cooks
and browns, breaking apart, if desired. Keep cover on skillet between times. Frozen
chicken pieces may also be cooked in this way.
freezing game
PREPARATION
1. Game birds, such as quail and pheasant, are prepared in the same way as chicken.
2. Rabbits and other small game. Cool in Refrigerator as soon after killing as possible.
Skin, dress and wash thoroughly. Package in heavy paraffin cartons or wrap in heavy
moisture-.vapor-proof paper. Freeze immediately.
3. Large game, such as venison, moose, etc., are prepared for freezing in the same
manner as beef and veal.
Before freezing wild game and fish, consult Federal and State game laws to determine
whether game legally may be held in storage and, if so, during what periods of the
year it may be stored.
guide for cooking frozen meats
METHOD OF DEGREE OF
FINAL MEAT COOKING TIME
CUT THERMOMETER* COOKING THAWED COOKED DONENESS
READING BEFORE COOKING FROZEN STATE
Standing Roast at Rare 140°F 18 min. per lb. 43 min. per lb.
Rib Roast 300 to Medium 160°F 22 min. per lb. 47 min. per lb.
of Beef 325°F Well-done 170°F 30 min. per lb. 55 min. per lb.
Rolled Rib Roast at Rare 140°F 28 min. per lb. 53 min. per lb.
Roast of Beef 300 to Medium 160°F 32 min. per lb. 56 min. per lb.
325 °F Well-done 170°F 40 min. per lb. 65 min. per lb.
Pork loin Roast Roast at
Center Cut 350°F Well-done 185°F 30 to 35 min. per lb.
Rib or loin End 350°F Well-done 185°F 50 to 55 min. per lb.
leg of Roast at
lamb 300 to
325°F Well-done 175°F 30 to 35 min. per lb. 40 to 45 min. per
Rump Roast
of Beef Braise Well-done 30 min. per lb. 50 min. per lb.
Porterhouse Steak
1 inch thick
1 Y2 inches thick
2 inches thick
Beef Patties
1 inch thick
lamb Chops
31.. inch thick
1 Y2 inches thick
Pork Chops
31.. inch thick
Sausage Patties
%inch thick
1 inch thick
Broil Rare to 8 to 10 min. per lb.
medium 10 to 15 min. P"r lb.
20 to 30 min. per lb.
Pan-broil 8 min . total 16 min. total
Pan-broil 10 min. total 15 min. total
20 min. total 25 min. total
Braise 45 min. total 55 min. total
Pan-broil 10 min. total 15 min. total
15 min. total 23 min. total
*When a meat thermometer is used on a roast that goes into the oven solidly frozen, wait until the
meat is partially thawed before inserting it.
(Adapted from live Stock and Meat Board "Food and Nutrition News," Vol. X, No. 4)
15
16
freezing fish
PREPARATION
1. Scale, dress, remove head and wash. Small fish may be frozen without further prepa­ration
except to trim off tails and fins.
2. Cut large fish into steaks or fillets ready for cooking. Place layers of freezer paper
between fillets when packaging.
3. Cut-up pieces of "lean" fish such as haddock and cod hould be rinsed in brine made
with one cup of pure table salt per gallon of water, to reduce leakage during thaw­ing.
Keep in solution not over 1 minute. Brine is unnecessary for whole fish or fatty
fish such as salmon or mackerel.
4. Wrap in moisture-vapor-proof material and fre :z-e i!Jlmediately.
Glazing
An ice glaze gives additional protection to fish. To glaze, place unwrapped fish in Freezer
and freeze. When frozen, take fish out and dip in near-freezing water. Place fish again
in Freezer to harden the glaze. This process is repeated until a good glaze is formed;
then store. Renew glaze about every 3 months.
Thawing and cooking
Thaw fish completely in container, then cook the same as fresh fish. Fish should be
slow-thawed in the Refrigerator to avoid excessive leakage. For best results, cook fish
while slightly chilled. Fish steaks and fillets may be fried or broiled without thawing.
Shellfish
Oysters, Clams, Shrimps and Scallops. Wash shells in running water and shuck, work­ing
quickly. Wash meat in brine solution made of 1 tablespoon salt to 2 quarts cold
water. Drain, pack in freezer carton and freeze immediately. Shrimp are best if they are
frozen uncooked. Remove and discard heads and black vein. Wash and package in
freezer containers.
Crabs and Lobsters. Chill fish and remove back shell. Steam or boil in water for 15 to
20 minutes. Cool thoroughly, then pick edible meat from shells and package in proper
containers. Seal and freeze immediately.
,.
freezing poultry
PREPARATION
1. Clean poultry thoroughly and wash well in cold water.
2. Leave birds whole for roasting. Cut fryers into pieces. Eurvery young chickens in
half for broiling.
3. Package in moisture-vapor-proof wrapping. Insert two sheets of cellophane, plio·
film or polyethylene between halves of broilers or between layers of cut-up poultry
for easy separation. Freeze immediately.
4. Wrap giblets in a moistu.re-vapor-proof covering. Freeze separat,ely.
5. F•= Mkey• •nd •=dng <hkk= w#hnut >luffing. ro P'~";.
Packaging ryf-
Chicken parts Broiler halves Whole chicken
cooking frozen poultry
Poultry may be roasted when frozen, but will require additional cooking time. To use
normal cooking time, poultry should be completely thawed. To thaw poultry, either
place in Fresh Food Compartment of Refrigerator or, if it is in moisture-vapor-proof
wrapping, thaw under cold running water. Poultry may be thawed at room tempera­ture
if it is to be used immediately. Chicken pieces may be cooked as directed under
"Ground Meat," page 14. Roast, broil or pan-fry young and tender birds. Stuff birds
just before roasting.
Leftover poultry can be used in many ways so the family isn't eating a big holiday
turkey for days. Cut cooked meat from the bones. Package. This meat can be used later
for luscious casseroles or salads. If your family likes sandwiches, use leftover poultry
as the filling. Prepare and freeze whole sandwiches for future lunches or late snacks.
(See page 25.)
18
Freezing cooked foods saves time- and many cooked foods may be frolen and stored
for future use. It's good planning to cook extra quantities of some foods for serving
at a later time. Many bakery products such as bread, rolls, cakes and pies may be kept
fresh by freezing for use weeks later. Other foods such as baked beans, stews and soup
stocks can be frozen with excellent results. It's less trouble and more economical, too,
to cook in large quantities.
PREPARATION-main dish foods
Vegetables
The foods are prepared in the same manner as for immediate serving with the exception
of seasoning. During storage onion flavor becomes less noticeable and celery flavor
more pronounced. Spices also lose their strength during long periods of frozen storage.
When Chili Con Carne, Spaghetti and Meat Balls, Chop Suey, Chicken Ala King
and similar main-dish foods which require long slow cooking are on the menu, prepare
double quantities- and freeze part of the food for future convenience.
Frozen cooked vegetables such as baked beans, candied sweet potatoes, or French
fried potatoes are short-order specialties when there is a supply in the Freezer.
Packaging
After cooking, cool the food to room temperature. Package in meal-size quantities in
recommended materials (see page 28). After the food has been properly packaged,
it can be chilled in the Fresh Food Compartment of the Refrigerator, then placed in
the Food Freezer for immediate freezing.
With a Hotpoint Food Freezer, you will not need to "eat to save." Freeze leftover
meat loaf, roasts, turkey or chicken, baked ham and other pre-cooked meats to enjoy
later. Try packaging these pre-cooked meats with heavy aluminum foil- reheat in the
foil- it saves juices, flavor and use of utensils.
Leftover cooked vegetables may be frozen in fairly large quantities. Chill thoroughly
in Refrigerator, pack in freezer carton and freeze immediately.
Serving
To serve these foods, thaw gradually over LOW heat adding a little moisture if necessary
to prevent foods from sticking to the pan. Or heat slowly in a 300oF oven for 45 minutes
to one hour.
t:::::::::===:=::::::freezing pastry
Preparation
Pies and tarts may be frozen successfully and
stored up to 4 months in your Hotpoint Food
Freezer -either baked or unbaked. It may be
convenient to store them both ways, depend­ing
upon your meal plans.
Line pie plate with pastry (the lower crust may be frozen in pie plate before filling is
added to prevent the crust from becoming soggy). Put in filling and cover with top
crust. Do not cut vent holes in top crust before freezing.
Fruit pies, vegetable pies made from sweet potatoes, pumpkin or squash, mince
pies and chiffon pies can be frozen. Cream and custard pies do not freeze well, either
before or after baking. ·
Fruit pies may be made from fresh, canned, or frozen fruit. If frozen fruit is used, make
allowance for sugar already in the product. Loosely packed frozen fruits require no thaw­ing
before they are placed in pie shell. If the frozen fruit has been packed in syrup,
drain part of syrup to prevent a surplus. If you freeze your own fruits, they may be
packaged especially for pie fillings by mixing required amount of flour with the sugar
used to sweeten them. You will need two pint-sized packages of fruit for the average
pie. Mix rwo tablespoons of flour with the sugar required for each package.
PASTRY
Freeze pie shells either baked or unbaked. Pastry may be frozen in bulk or rolled in
ready-to-use circles. Freeze pie shells before wrapping, then stack together with crum­pled
waxed paper berween. Wrap and freeze. Separate pastry circles with rwo layers of
waxed paper, place on baking sheet or cardboard for support, slip in moisture-vapor­proof
bag and seal.
Packaging
Wrap prepared pie in moisture-vapor-proof wrapping and freeze. Pies which do not
have a top crust are handled more easily if frozen unwrapped, then wrapped when the
filling is firm, and returned to the Freezer. There are also special pie containers. on the
market which will protect the pies in the Freezer.
Baking
To bake frozen pies, cut vent holes in the pie just before putting in oven. Frozen pies
are better when baked without thawing as lower crust is less likely to become soggy.
Two-crust pies baked without thawing should be baked in hot oven (4oo•F) for at least
one hour or until golden brown. Bake one-crust pies in a 3 75 •F oven for 45 to 50 min­utes.
If pie is thawed before baking, bake in same manner as fresh pie.
BAKED PIES
Prepare and bake in usual manner. Cool pie thoroughly before wrapping for freezing.
Wrap in moisture-vapor-proof covering. Seal and freeze.
Thawing
A baked pie which has been frozen should be thawed and warmed in a 275•F to 300•F
oven for 30 to 40 minutes for perfect serving.
If a baked pie is thawed at room temperature and not warmed, the pie is similar in
texture and flavor to one that has been srored in a Refrigerator.
19
freezing cakes and frostings
For best results, freeze cakes after baking
BUTTER CAKES
Any butter cake, which your family likes when freshly baked, will be delicious when
· frozen. The entire cake or any leftover part of it may be wrapped and frozen for later use.
It is best to freeze a cake after it has been baked. Cake batter may be frozen, but it is
much slower to thaw the batter and then bake the cake than to take a baked cake from
the Freezer. Also, a cake made from frozen batter may not be as high as a fresh cake.
ANGEL FOOD AND SPONGE CAKES
For freezing, use any good recipe for Angel Food or Sponge Cake and bake according
to directions.
Cool the cake thoroughly, wrap in moisture-vapor-proof wrapping, seal and place
in sturdy outer package, as a cardboard cake box. Cakes stored in the pie and cake rack
do not need an outer package.
FRUIT CAKES
Because baked fruit cakes improve upon standing, they are particularly suited for freez­ing.
The flavor of the fruit becomes blended and mellow during storage. The cake
remains moist because of the presence of fruit and fat.
Baked fruit cakes may be kept for a year or longer in the Freezer. This will greatly
relieve last-minute rush on holiday meals.
Bake the fruit cake according to your favorite recipe. Cool thoroughly, package, seal
and freeze quickly.
FROSTINGS AND FILLINGS
Not all frostings freeze successfully. Confectioners' sugar or butter frostings are more
suitable than other types for freezing, particularly when they contain a good deal of fat.
Whipped cream and cream cheese frostings freeze satisfactorily also.
Frostings of the candy types are satisfactory for use as fillings only. Do not use as
frostings unless the storage period is very short. Seven-minute or boiled frostings are
not satisfactory for freezing as they will crumble too easily after thawing.
HOW TO PACKAGE FROSTED CAKES
To prevent frosting from sticking to wrapping:
1. Frost the cake, place unwrapped in the Freezer until the frosting becomes hard.
Package with moisture-vapor-proof wrapping, seal and return to the Freezer.
2. Place the frosted cake in a sturdy box large enough so as not to touch the frosting;
cover the box with moisture-vapor-proof wrapping and seal.
Thawing cakes
Thaw unfrosted baked cakes in the original wrappings at room temperature. (A large
cake will thaw in about 2 hours.) When thawing a frosted cake, loosen the wrapping,
but do not remove.
freezing cookies
Cookie Dough. Depending upon the type of cookie, the dough may be packaged in
various types of packaging materials. Slice or form dough in a roll and wrap in moisture­vapor-
proof wrapping. Or place in a freezer carton.
Refrigerator cookie dough which has been frozen may be sliced and baked after
thawing slightly in the Refrigerator.
Thaw drop cookie dough at room temperature until it is soft enough to be dropped
on the baking sheet. Bake as fresh cookies.
Baked Cookies-Frozen. Follow your favorite recipe for cookies. Bake and cool thor­oughly.
Package them in top opening boxes, freezer cartons or coffee cans lined with
freezer paper. Use waxed paper or cellophane between each two layers of cookies.
Crumple waxed paper at the top of the carton to avoid excess air space.
Baked refrigerator cookies and most drop cookies are thin, and thaw rapidly. They
can be unwrapped and served as soon as they are removed from the Freezer.
ice cream and other desserts
Ice cream and other desserts can be successfully frozen and stored in your Food Freezer.
They make delightful surprises and are a quick fill-in for unexpected guests.
You will find many wonderful ways to serve ice cream when you have it on hand in
the Freezer. Serve ice cream in sundaes, parfaits, ice cream sandwiches, ice cream with
fresh and frozen fruits, cakes and pastries ala mode and filling for cream puffs.
COMMERCIAL ICE CREAM
Cartons of commercial ice cream may be kept in the Hotpoint Food Freezer- always
on hand to simplify. meal planning and entertaining.
Commercial ice cream also may be purchased in quantity amounts at quite a savings
over small packages. They can be repackaged for the Food Freezer in smaller portions,
if desired. Do not allow ice cream to thaw before repackaging.
Variety may be added to commercial ice cream when repackaging by alternating
layers of ice cream with crushed fresh or frozen fruits, or sauces. They may be packed
in decorative molds, also.
HOMEMADE ICE CREAM
Ice cream and other frozen desserts may be made in the crank freezer or refrigerator
trays and packaged for storage in round or square freezer cartons.
Use your favorite ice cream recipe or mix. When the ice cream freezer turns stiffiy,
pla'e ice cream in freezer cartons. If making it in the Refrigerator, remove trays when
ice cream is partially frozen and pour into freezer cartons. Complete freezing by plac­ing
cartons immediately in your Food Freezer.
VANILLA ICE CREAM
Mix milk, sugar, egg yolks and gelatin. Cook on LOW
heat to custard consistency and cool. Add vanilla. Whip
egg whites and mix with custard. Place mixture in freez­ing
tray and freeze until semi-solid. Remove tray from
Refrigerator or ice cream freezer, beat in whipped cream.
Pack frozen mixture in freezer cartons, allowing li2-inch
head space. Freeze immediately. Yield: 1 pint.
ICE CREAM VARIATIONS
1 \4 cups milk
1f.z cup sugar
2 eggs, separated
1 teaspoon gelotin
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Mint- Substitute Y2 teaspoon mint extract for vanilla in basic ice cream recipe and add
a few drops of green food coloring to lightly tint the mixture. ·
Maple Nut-Add 2 teaspoons maple flavoring to ice cream recipe. Fold in Y-1 cup
chopped nut meats when frozen mixture is beaten.
Fruit- Fold Y2 cup crushed drained fruit into basic ice cream recipe when it is beaten.
LEMON MILK SHERBET
Combine sugar, lemon juice, rind and extract. Add milk;
stir until sugar is dissolved. Place in ice cube tray and
freeze until firm: Remove from freezing tray and beat
mixture until creamy. Package in freezer carton and
freeze. Yield: Approximately 1 pint.
1 \4 cups sugar '/
Jt3 cup lemon juice i
Grated rind of 1 lemon'
\4 teaspoon lemon ext act
1 pint milk /
I. I
22
It's a special treat to have piping hot rolls or bread at almost an instant's notice. Now,
you can do that by freezing and storing breads in your Hotpoint Food Freezer-so handy
for quick preparation. For best results breads should be frozen after baking, with the
exception of biscuits and muffins. Unbaked doughs should be stored in the Freezer
less than one month.
QUICK BREADS
Biscuits. Biscuits may be frozen before or after they are baked. Cool baked biscuits, and
package in freezer wrappings.
Pack unbaked baking powder biscuits in either a round container or in a pie plate.
Two layers of cellophane should be placed between layers. Thin biscuits freeze with bet­ter
results than thick ones.
Biscuits may be baked on a baking sheet while still solidly frozen, or they may
be partially thawed. They may be used as a topping for leftovers or in making chicken
or meat pies.
Muffins. Muffins may be frozen baked or unbaked. Cool baked muffins and wrap
promptly.
To freeze unbaked muffins, pour batter into container in which they will be baked
or in liners designed for baking. Package and freeze immediately. Thaw muffins at
room temperature and bake promptly.
Loaf Breads. Freeze quick breads, that are made into loaves, after baking. Thaw in the
original wrapping in a warm oven (300 oF) for about 30 minutes.
Doughnuts. These should be frozen after frying. Be sure the doughnuts are cool before
packaging. Before serving, thaw in wrapping at room temperature, or reheat in 300°F
oven for about 30 minutes.
Waffles and Pancakes. Griddle, cool and freeze. Pack in moisture-vapor-proof mate­rial.
Before serving, thaw in wrapping at room temperature or reheat in 300°F oven
for about 15 minutes.
YEAST BREADS
Baked rolls and bread are excellent for freezing. Freezing is the best way of preserving
bread. It prevents it from becoming stale and will facilitate shopping for the home­maker.
Cool freshly baked bread or rolls, package and freeze immediately. When ready
for use, thaw frozen baked bread in the original wrapping at room temperature or in
a warm oven (300°F).
Commercial bread can be stored for two weeks without repackaging.
FREEZING BREAD DOUGHS
Frozen doughs are more difficult to handle than frozen baked goods and may lose some
of their lightness during storage. It is better to bake the dough before freezing. If dough
is frozen do not store more than one month.
<E:ering e~--- _ ==:c::::=-
•
It is economical to freeze fresh eggs during the season of abundance and use them
during periods of scarcity and higher prices. Only fresh, clean eggs should be frozen.
Eggs cannot be frozen in the shell.
Freeze eggs in small packages containing the required amounts for specific items,
such as, 1 cup egg whites for Angel Food Cake, 3 whole eggs for custard, 2 egg yolks
for mayonnaise, etc.
Thawed eggs should be used immediately and never refrozen.
Freezing whole eggs
Wash eggs before breaking. Stir with a fork just enough to break the yolks and blend
with the whites. Do not beat because beating whips in air. Add 1 tablespoon of sugar
or corn syrup or 1 teaspoon salt for each cup of whole eggs. Pack in freezer carton or
glass jar, allowing 1;2 to %-inch head space.
Frozen whole eggs can be used in any baked product recipe which calls for whole
eggs, or may be used for scrambled eggs.
Frozen eggs must be thawed before they are used in baking. Thaw unopened package
in the Refrigerator or at room temperature or under cold running water. Before using,
mix the contents thoroughly.
Freezing egg whites
Freeze egg whites just as they are without the addition of sugar or syrup. Package in
freezer cartons leaving head space.
Frozen egg whites, when thawed, may be used in the same ways as one would use
unfrozen egg whites.
Frozen egg whites, thawed to room temperature, make just as good, if not better
meringues, frostings and Angel Food Cakes as do unfrozen egg whites.
Freezing egg yolks
Separate the yolks from whites and for each cup of yolks, stir in (do not beat) 1 table­spoon
of sugar or corn syrup, 01' 1;2 teaspoon salt. Pack in freezer carton allowing head
space. Place in Freezer. .
23
freezing dairy products
Most dairy products can be successfully frozen and stored in your Hotpoint
Food Freezer. You can make those weekend drives into the country worth­while,
too, by buying a large supply of eggs an country-fresh butter.
Bring a large supply home to freeze and store for f ture use.
BUTTER
High quality butter and lard may be stored up to six months. Unsalted
butter keeps better than salted butter. When freezing country butter, be
sure that it is pasteurized. (If not pasteurized, it will keep approximately
one month.)
When packing, seal original commercial carton in special freezing paper
or rewrap butter in moisture-vapor-proof material (see page 29). Thaw
butter gradually in the Refrigerator or at room temperature.
CREAM
Ordinary household cream does not freeze well. Heavy cream, containing
not less than 40 per cent butterfat can be frozen for a short time. Heavy
cream which has been whipped freezes well, too. Drop the whipped cream
from a teaspoon on waxed paper lined cardboard or baking sheet. Freeze.
Transfer frozen mounds quickly to a polyethylene bag. Seal and store in
Freezer. Frozen whipped cream will thaw in 20 minutes.
CHEESE
Cottage and Camembert cheeses may be kept in th<; Freezer, if closely
packaged in moisture-vapor-proof containers, though there may be sonie
water separation on thawing. Camembert cheese should be frozen only at
the peak of ripeness. But freezing spoils the smooth texture of cream cheese
and processed cheeses. Freezing and thawing make these cheeses crumbly
and cause fat to separate.
MILK
Pasteurized, homogenized milk may be frozen and stored 4 to 6 months.
Package in liquid-tight, moisture-vapor-proof containers. Allow head
space for expansion during freezing.
lunch box ideas
Now you can end "lunch box monotony" for your children or hard-work­ing
husband - and save yourself time and energy. Here's how, with your
Hotpoint Food Freezer, you can make two weeks' supply or more of sand­wiches
and other basic lunch box foods at your convenience. Package and
seal individual servings in recommended cartons (see page 28). For acces­sibility
and conservation of Freezer space, pack a week's supply of each
individually packaged item in a paper box and label.
·sandwich tips
For lunch box sandwiches many different breads, such as enriched white,
whole wheat, rye, Boston brown bread or nut bread can be frozen. Spread
softened butter or margarine on each slice of bread, then spread filling.
Meat, fish, cheese, poultry, peanut butter and cooked egg yolks are the
recommended fillings for freezing. Cooked egg whites become tough when
frozen. The other fillings can be moistened with milk, cream, pickle relish,
chili sauce, catsup, fruit juice, a little mayonnaise or salad dressing. It is not
advisable to use salad dressings for spreading, as they separate and soak
into the bread.
Lettuce or other salad greens and raw vegetables do not freeze well. Add
these to the lunch box fresh and crisp from the Refrigerator.
Lunch box foods will thaw within two or three hours after removing
them from the Freezer.
wrapping tips
Big hearty sandwiches, cake, cookies, pie or individual cartons of fruit
can be packaged several weeks ahead of time. There are many handy pack­aging
supplies on the market that are suitable for these "tote-able" lunch
box foods.
Plastic bags, aluminum foil or laminated paper are good. In addition,
there are plastic containers available with tight fitting lids, which are espe­cially
designed for lunch box use: Individual sandwich boxes, pie boxes
designed to hold a wedge of pie or cake, and small utility dishes for freez­ing
individual portions of fruit. These convenient containers eliminate
the steps involved in wrapping each item for the lunch box, and, of course,
they can be re-used. When storing these in the Freezer, tape the lids down
with freezer tape.
Small jars, such as the kind cheese spreads or jelly come in can be used,
too. Any tiny medicine bottles with screw tops are good for salt, salad dress­ing
or other condiments to be added to the lunch after it is removed from
the Freezer. These jars may leak, so provide double protection by placing
a piece of waxed paper over the top before screwing on the cover.
freezing salads
All salads do not freeze satisfactorily. Vegetable salads are not suitable for the Freezer
as freezing destroys the crispness. The most satisfactory frozen salad is the type with a
solid base, such as cream or cottage cheese, whipped cream, or mayonnaise. Gelatin
may be combined with cream and mayonnaise instead of cheese.
A supply of frozen fruit salads in the Freezer is convenient to have and adds taste­appeal
to family meals. These may be packaged in tub-shaped freezer cartons or indi­vidual-
size cartons. They require little, if any, thawing. Serve the frozen salad on salad
greens; add your own favorite dressing.
Meat and poultry for salads may be cooked and frozen when plentiful, then thawed
and mixed with salad greens at serving time.
Fruit combinations for fruit salads may be combined and frozen in tubular cartons
or freezer jars. They may be served semi-thawed or thawed, as desired.
Entire meals may be frozen ahead of time and cooked from
the frozen state to save time on busy days. Here is a menu and
recipes, an example of how to plan this type of meal. If any
of these foods are frozen and stored in glass baking dishes,
they may be transferred directly from Freezer to oven without
danger of breakage.
Ham Cones
Boney-Pecan Sweet Potatoes
Peas and Corn Frozen Fruit Salad
Corn Sticks Cranberry Crunch
Directions for cooking
1. Unwrap or untape all casserole dishes. 2. Place Ham Cones and casserole containing
mixed Peas and Corn on lower shelf, position A. Leave Corn Sticks in freezer foil, and
place on this she!£ 3. Place casseroles containing Honey-Pecan Sweet Potatoes and
Cranberry Crunch on top shelf, position C, reversible shelf up. 4. Bake in a 3 7 5 •F oven
45 minutes.
HAM CONES
Mix first 6 ingredients together thoroughly. Shape
into 6 cone-shaped patties. Roll cones in cornflakes
and freeze. To prepare for serving, place the 6 frozen
Ham Cones on the pineapple slices in a shallow bak­ing
dish. Yield: 6 Ham Cones.
1 pound cooked ham, ground
1 tablespoon onion, grated
1 tablespoon parsley, chopped
1 tablespoon prepared mustard
2 tablespoons pineapple syrup
1 egg, slightly beaten
J-2 cup crushed cornflakes
6 pineapple slices
HONEY-PECAN SWEET POTATOES
Arrange potatoes in a greased 1 Y2 quart casserole.
Add remaining ingredients. Wrap in moisture­vapor-
proof material or tape on cover and freeze.
Yield: 6 servings.
PEAS AND CORN
Place vegetables in 2-quart casserole. Cut butter into
small squares and scatter over top. Cover and seal.
Yield: 6 servings.
FROZEN FRUIT SALAD
Add cherry and lemon juice to fruits and sugar.
Whip cream until stiff. Mix in mayonnaise and fold
into fruit mixture. Spoon into individual cartons
and freeze. Yield: 6 servings.
CORN STICKS
~"} Sift flour, salt, baking powder, soda and sugar to­/!
gether into mixing bowl. Add sifted corn meal.
Combine egg, buttermilk and shortening and add
~to dry ingredients. Mix well. Pour batter into well­~
greased corn stick pan. Bake 25 minutes in 4oo•p
oven. Wrap in aluminum foil for freezing. Yield:
12 Corn Sticks.
CRANBERRY CRUNCH
Mix oatmeal, flour and brown sugar together. Cut
in butter until mixture is crumbly. Pack Y2 of mix­ture
in bottom of 1 Y2-quart greased baking dish.
Cover with cranberry sauce. Top with remaining
crumb mixture. Wrap in moisture-vapor-proof ma­terial
and freeze. Bake unthawed for oven meal.
After baking cut in squares and serve warm with
vanilla ice cream or whipped cream. Yield : 6 to 8
servings.
Note : Fresh cranberry sauce may be used instead of
canned cranberry sauce.
3 to 4 medium-sized
sweet potatoes, cooked,
peeled and sliced
Yz cup light corn syrup
14 cup honey
Salt, pepper
14 cup buHer or margarine
1-3 cup pecan halves
1 (12-oz.) pkg. frozen peas
1 ( 12-oz.) pkg. frozen earn
Yz teaspoon salt
Yz teaspoon monosodium
glutamate
2 tablespoons buHer ar
margarine
1-3 cup water
2 tablespoons maraschino
cherry juice
1 tablespoon lemon juice
Yz cup diced, canned apricots
Yz cup diced pineapple
Yz cup halved, seeded grapes
Yz cup chopped maraschino
cherries
14 cup sugar
Yz cup heavy cream
14 cup mayonnaise
1 cup uncooked quick-cooking
oatmeal
Yz cup all-purpose flour
1 cup brown sugar,
firmly packed
Yz cup buHer or margarine
1 (1-pound) can whole
cranberry sauce
27
containers for packaging
Proper packaging is essential for successful freezing. Choose only top quality NC.IC."'!!!'_ ... "l
aging materials-designed to fit the specific food you are preparing. Packaging •u'~"'"'-··
retain the moisture in the food and keep the air out; thus, good packaging material
moisture-vapor-proof Properly-sized containers will permit faster freezing, easier
packaging and conserve space in your Freezer.
Paper cartons are easy to fill and empty. There are three types: l. Tube or cylindrical
shaped. 2. Waxed cup with paper disc-type lid. 3. Rectangular with plastic lid. These
containers are excellent for fruits, vegetables, cooked foods and dairy products.
Glass freezer jars have excellent moisture-vapor-proof qualities. The mouth is extra
wide, and the sides are tapered to facilitate removal of the frozen contents. A screw-on
cap of rust-proof metal provides an air-tight, leak-proof seal. Food must be partially
thawed before it is removed. Ordinary glass jars are not recommended for freezing foods.
Metal cans can be used if the homemaker has equipment for canning in tin. The plain
sanitary can may be used, but for red or acid vegetables, fruits, fish and meat, use a
lacquered can or R-ename! can. Clean coffee cans, cake or cookie tins with aluminum
foil liners, can be used also.
Rectangular boxes. Press out as much air as possible and seal cellophane and pliofilm
liners with a heating instrument. Polyethylene liners may be sealed with a heating
instrument, freezer tape or two to three inches at the top of the bag may be twisted
and folded over to form a gooseneck twist which is held by a rubber band.
Bags can be used for dry-packing vegetables and fruits. Larger bags, made of pliofilm,
cellophane, polyethylene or laminated paper, are excellent for large, bulky items, such
as chickens and turkeys. These bags must be sealed with a heat sealing device, freezer
tape, or a gooseneck twist held in place with a rubber band.
Aluminum boxes made of heavy aluminum or aluminum foil are available in pint and
quart sizes. They are particularly convenient for cooked and baked foods, which may be
frozen and reheated in the containers.
Rectangular plastic containers are excellent for freezing fruits and cooked foods.
Wrapping papers are suitable for meat, fish, poultry, cake, pie and dry, solid foods. The
following rypes are recommended for general use:
Polyethylene (plastic) bags and sheet wrapping are useful and are re-usable. Bags are
best fastened by twisting the top, folding the end over and fastening with a rubber band.
The sheet wrapping may be sealed with freezer tape.
Cellophane. Use a drugstore wrap (see page 30) and heat seal. In storing cello­phane
it is important to remember that high humidiry and high temperature are harm­ful
to this material. An outer covering of stockinette is recommended to protect cello­phane
coverings from puncturing and tearing in the Freezer.
Pliofilm should be used like cellophane-seal with warm (not hot) iron.
NOTE: When cellophane and pliofilm are used, an outer covering should be used to
protect the wrapping. Stockinette is the best material for this. Pull tightly over the
package; fasten at ends with string or a knot in the stockinette itsel£ (Ordinary wrap­ping
paper may be used in place of the stockinette.)
Laminated wrappings. There are several laminated wrapping papers available which
combine paper and another material, such as cellophane, aluminum foil or plastic
coating. When using these wrappings keep the paper on the outside to provide the
best protection for the package in the Freezer. Use a pharmacists' wrap for these mate­rials
(see page 30).
Aluminum foil has excellent moisture-vapor-proof qualities. Use only heavyweight
freezer foil-seal by simply pressing tightly around the product. Precooked food that
has been wrapped in aluminum foil can be heated in the foil when preparing for serving.
Waxed locker papers are inexpensive but are not as moisture-vapor-proof as above
papers. (If paper is waxed on one side only, use two thicknesses and place waxed sides
next to food.)
Freezer tape does not loosen during zero storage. Use it to seal edges of moisture­vapor-
proof wrapping and attach labels. Ordinary cellophane tapes will not hold a
seal at the temperafure maintained in the Food Freezer.
General instructions for using wrappings
1. Use a generous amount of paper.
2. Pharmacists' wrap. Place food in center of paper. Bring two opposite edges together
over food. Fold edges over several times in a lock-seam until the last fold rests firmly
on food. Then fold in open ends, as in any package, excluding as much air as possible.
Seal with freezer tape.
3. Butchers' wrap. Place food diagonally on one corner of paper. Roll paper and food
together diagonally, folding in extra material as you roll. Seal with freezer tape.
4. Laminated, parchment and other treated papers must be sealed. They can be sealed
with freezer tape or string. Cellophane and pliofilm should be heat sealed, then cov­ered
with stockinette.
5. Label all packages clearly.
Note: Regular butcher paper, ordinary waxed paper, gift-wrapping cellophane and
paper grocery bags are not suitable for wrapping.
StockineHe. Use as outer covering
when packaging with cellophane
or pliofilm. Pull tighdy over pack­age;
fasten with string or tie knot.
Paper cartons. Filling: Use fun­nel
of the type illustrated for easy
filling. Sealing: Use spatula, plac­ing
in the fold. Seal with hot iron.
*
Aluminum foil. Place food on foil
and mold foil to shape of the food.
Only one thickness is required. No
heat sealing or taping is necessary.
Pharmacists' wrap. (1) Place food
to be wrapped in center of the
wrapping paper. (2) Bring two par­allel
edges together. Fold in lock
seam, repeat this fold until the last
fold rests firmly on the food. (3)
Fold ends, excluding as much air
as possible. Seal with tape or tie
firmly with heavy string.
Labeling container. Be sure to
label all containers and packages.
List contents and date that it was
placed in the Freezer for storage.
·* I
- ti}\
31
maximum storage periods
Food
Beef
Steaks, roasts
Frankfurters
Ground beef
Kidney, tongue
Pork
Fresh pork
Bacon, unsliced
Bacon, sliced
Ham
Pork, ground and unsalted
Sausage, seasoned and smoked
Sausage, unseasoned
Variety meats (liver, heart,
kidney, tongue)
Lamb
Most Game
Veal
Lean fish (bass, cod, perch,
pike, sunfish, etc.)
Fatty fish (catfish, herring,
mackerel, etc.)
Salmon
Shellfish
Shrimp
Fresh, unpeeled
Cooked, unpeeled
Cooked, peeled
Geese
Poultry
Cut up, broilers
Whole
Creamed
Giblets
Turkeys, unstuffed
Creamed
Months
of Storage
B to 12
2 to 3
4to6
3 to 4
4 ta6
3 to4
1
3 to4
3 to 4
2 to 3
4to6
B to 12
8 to 12
6 to 8
8 to 12
3 to 4
4 to 6
6 to 8
3 to 4
1
6to8
2 to 3
recommended at 0°F
Months
~ of Storage
Apples 16
Months Apricots* 16
Food of Storage Berries:+: 16
Creamery butter 4to6 Blueberries 12
Heavy cream (40%) 3 to 4 Cherries, sour 16
Milk 4to6 Cherries, sweet 12
lard, rendered 4 ta 6 Coconut 8 to 12
Cottage cheese (uncreamed) 4 to 6 Cranberries 16
Cheese 4 to 5 Currants 12
Eggs 8 to 12 Dates 8 to 12
Ice cream 1 Figs 8 to 12
Gooseberries 8 to 12 ... Grapes 8 to 12
Juices 8 to 12
Melons 8 to 12
Asparagus 6 to 8 Mixed fruits 6 to 8
Beans, green or wax 8 to 12 Oranges, grapefruit 8 to 12
Beans, Lima 12 Peaches* 16
Broccoli 12 Pears 6 to 8
Brussels Sprouts 12 Pineapple 16
Carrots 12 Plums 8 to 12
Cauliflower 12 Prunes 8 to 12
Corn on cob 8 to 12 Raspberries* 16
Corn, whole kernel 16 Rhubarb 16
Corn, creamed 8 to 12 Strawberries* 16
Eggplant 8 to 12 Tomatoes, slewed 6 to 8
Greens 12
Kohlrabi 8 lo 12 Mixed vegetables 8 lo 12 ~
Mushrooms 6 to 8
Okra 12 Yeast bread 8 to 12
Peas, black-eyed 12 Rolls 6 to 8
Peas, green 12 Unbaked 1 or less
Peppers 8 to 12 Cakes
Potatoes, French fried 2 to 3 Baked 3 to 4
Pumpkin, mashed 16 Baked, frosted 2 to 3
Squash, summer 8 to 12 Unbaked 1 or less
Squash, winter 12 Cupcakes 2 to 3
Sweet potatoes 12 Pies
Tomatoes, stewed 6 to 8 Baked 2 to 3
Turnips 12 Unbaked 3 to 4
Chiffon 1 or less
Quick breads, baked 2 to 3
leftover cooked foods 1 or less
Sandwiches
* Storage times are for sugar or syrup pocked fru it, Prepared foods 2 to 3 with ascorbic acid added as needed. Dry pocks do
not store as long. Stews and soups 2 to 3
33
combination
-
Your new Hotpoint Combination Refrigerator-Freezer-with its True Food Freezer,
roomy Fresh Food Compartment and handy Super-Stor Door Shelves-offers Refrig­erator
convenience, quality and efficiency at its very best. Learn the important facts
about the features found on your Combination Refrigerator-Freezer (features will vary
with different models) by following these simple instructions for use and care.
Before you add the food . . . Remove all shipping paper and cardboard, and give the
Refrigerator a good cleaning. Wash the Food Freezer, ice cube trays, shelves, walls,
Super-Stor Door Shelves, vegetable and meat pans and the exterior with a baking soda
solution (1 tablespoon of soda in 1 quart of warm water). Rinse and wipe dry.
Location .. . Your new Refrigerator-Freezer brings greater ease to the every-day tasks
of meal preparation and food storage, because of the many features built into this new
appliance. For most convenient use of your new Refrigerator, place it where it can give
you the most efficient service. It is desirable to have a base cabinet next to the latch
handle, for loading and working space. Allow four inches on one side or above the
Refrigerator for ventilation.
Your Refrigerator should never be operated in an unheated location in cold weather
to insure satisfactory performance.
Check to see if your Refrigerator is level, too. If not, it is adjustable. Open Refriger­ator
door. Remove the base panel by grasping each end and lifting up. Then level the
Refrigerator by turning the leveling legs located at each front corner of the cabinet.
Replace panel. Possibly the rear of the cabinet may need to be leveled. This may be
done by placing a small wedge of wood at the necessary position for correct leveling.
HOW YOUR FOODS ARE REFRIGERATED
In order for you to understand your new Hotpoint Combination Refrigerator-Freezer
and get the best possible service from it, here are a few basic facts for you to know.
When foods are refrigerated .• you are removing heat from them- not adding cold.
Heat always passes from a warm object to a cold one, thus lowering the temperature.
This is refrigeration. In modern mechanical refrigeration the heat is absorbed by a
refrigerator-freezer
liquid refrigerant circulating through the hermetically sealed refrigeration system.
In your Hotpoint Combination Refrigerator-Freezer a non-toxic, non-inflammable,
odorless liquid, called Freon, is used as the refrigerant. This liquid expands to a vapor,
or boils, when it absorbs the heat contained in the Refrigerator and the stored food. In
this way the Refrigerator and food are cooled. The vapor is circulated, compressed, and
condensed back to a liquid, and is used over and over again.
WHY YOUR REFRIGERATOR IS A TRUE
COMBINATION REFRIGERATOR-FREEZER
Your Hotpoint Combination Refrigerator-Freezer is exactly what its name implies­a
true freezer and refrigerator combined in one handsome cabinet. It has two compart­ments-
each is entirely insulated from the other, has its own insulated door, and
cooling system.
Some models have two insulated outer doors and some models h ve a s'ngle outer
door with a heavily insulated inner door across the Food Freezer. THe-inner door has
a gasket and a positive closing latch to insure proper sealing.
The Food Freezer is designed for freezing fresh foods and storing frozen foods, an
operates at near-zero temperatures, depending on the Temperature Control setting.
The Fresh Food Compartment can be controlled to maintain a food t mperature of
approximately 40°F. (A somewhat lower temperature may be reached y turning the
Temperature Control to a colder setting.) The Coldcoil, located at the to rear of the
Fresh Food Compartment, provides proper temperature and humidity conditions in
the cabinet, regardless of the outside temperature. This controlled humidity nelps foods
retain their natural moisture and freshness for a reasonable period of time.
The maintenance of proper temperature and humidity in the Fresh Food Compart­ment,
and of low, even temperatures in the Freezer, is only possible with refrigerators
having two sets of cooling coils. For maximum efficiency, simplicity and complete re­liability,
Hotpoint combines these cooling systems in a single, hermetically sealed
refrigeration unit.
To cool the Combination Refrigerator-Freezer, the refrigerant passes through the
Coldcoil in the Fresh Food Compartment and then goes through a pre-set control to
the coils around the Freezer.
This new combination Refrigerator-Freezer is regulated by one Temperature Con­trol.
The setting of this control dial determines the temperature in both the Fresh Food
Compartment and the Food Freezer. For example, when the Temperature Control is
adjusted so that the temperature in the Freezer is lowered, the temperature in the Fresh
Food Compartment will be reduced, also. However, the temperature in the Fresh Food
Compartment will never go as low as freezing.
Frost-Away, automatic defrosting of the Fresh Food Compartment, is one of the
important conveniences of this Refrigerator. The Coldcoil, located in the top rear of
the Fresh Food Compartment, automatically defrosts during each refrigerating cycle.
The fine film of frost which forms on the Coldcoil melts, and drains into the trough
at the back of the cabinet. It then passes through a drain tube in the back wall of the
Refrigerator, and into a pan below where it is evaporated.
the fresh food compartment
Temperature Control ... The single dial, which controls the
temperature of both the Fresh Food and Freezer Compart­ments,
is located on the upper right wall of the Fresh Food
Compartment. This clearly marked dial has nine settings with
"1" the warmest position and "9" the coldest and an "oFF"
position to offer you the flexibility you desire. Since tempera­ture
and humidity conditions and personal preference vary
greatly, we recommend that you set the Cold Control Dial
at the number "5" position and then adjust the dial to a
warmer (toward position "1") or colder setting (toward po­sition
"9") to determine the normal setting that is best suited
to your needs.
Aluminum Shelves ... The shelves in your new Hotpoint
Refrigerator are made of durable rust-proof aluminum. There
are three types of shelves: roller mounted, which roll on nylon
rollers; sliding shelves, which slide on side guides; and fixed
shelves. The type of shelf varies with the model.
The shelves may be removed for cleaning. To take out
the roller shelves, pull to stop position, lift up and pull out.
To remove sliding shelf, release shelf stop tabs, located on each
side of the shelf, by placing finger under front edge of tab.
The stop tabs will then lock themselves on the shelf frame and
the shelf can be easily pulled out. Return sliding shelf to
Refrigerator by placing on shelf guides and pushing it to the
rear of the cabinet. To lock into position, push tabs back
into their slots. To remove fixed shelves, lift up and pull out.
Meat Mart at the upper right side of the cabinet, is made of
sturdy polystyrene. To remove meat pan for cleaning, lift ·up
and out. This Meat Mart is designed for short time meat stor­age.
If meat is to be stored for more than two or three days,
package and store in the Freezer section of your Refrigerator.
For length of meat storage in the Fresh Food Compartment,
refer to following chart.
RECOMMENDED MEAT STORAGE TIME
IN FRESH FOOD COMPARTMENT
KIND OF MEAT
Roasts
Beef, Pork, lamb, Veal
Steaks, Chops
Ground Beef, Pork
Variety Meats
liver, Brains, Kidneys
Cured Meats, Bacon, etc.
luncheon Meats,. Frankfurters
Chicken
Fish (wrap tightly in waxed paper)
DAYS
3 to 4
1 to 2
1
5 to 7
2 to 5
1
Divided Shelf ... The lower shelf is divided into two half­width
shelves to provide more flexibility of storage space in
the Fresh Food Compartment. The two halves can be com­bined
into a full-width shelf, if desired; or one half may be
stored underneath the other to make room for extra large
items. To provide this extra space, lift up the right-hand half
of shelf and slide it under the other on the special slides pro­vided.
In this position, the lower half may be pulled part way
out and used as a sorting shel£
Glass Shelf ... Made of heavy glass, the bottom shelf also
acts as a cover for the vegetable pans. Occasionally this shelf
needs to be removed and carefully washed in sudsy water.
To remove this glass shelf for cleaning, first remove the
two halves of the divided shelf which are directly above it.
Next pull out both vegetable pans. Lift glass shelf up to re­lease
the two tabs that hold it in a fixed position, and pull out.
Vegetable Pans ... Special high humidity makes the two
vegetable pans an ideal place to store most fruits and vege­tables
so that they retain their garden-fresh flavor and mois­ture
for days. All fruits, except berries and bananas, and most
vegetables may be stored in these compartments. Each pan
slides in and out on special metal guide rails under the glass
shel£ To remove the vegetable pans, grasp handle and pull
all the way out.
Super-Stor Door Shelves . .. Extra storage space for often-used
items is provided by the convenient Super-Stor Door Shelves.
Here, within finger-tip reach, is the proper place for small
*
jars, cans, bottles and food cartons. Also located on the door
is the Dairy Stor, with rwo cheese keepers, the Butter Bin for
storing butter at just the right spreading consistency, and the
egg rack which is conveniently located at the top of the Dairy
Stor. The lower Door Shelf, of sturdy stainless steel wire, is
specially designed for storing frequently used fruits and vege­tables
such as oranges, apples or tomatoes.
Tall Bottle Zone .. . The roomy top shelf of your new Refrig­erator-
Freezer provides space for tall bottles and extra large
items. Most gallon and half-gallon containers, or tall soft
drink bottles may be stored here.
Foil Dispenser . . . A convenient dispenser for aluminum foil
or other wrappings is provided. Located below the Butter Bin,
as part of the Dairy Stor, this dispenser will hold a regular
12-inch kitchen-sized roll of paper or foil, so that the cover­ing
for foods is right at hand.
Butter Bin ... Conveniently located on the inside of the door,
the Butter Bin has its own control to keep butter or margarine
at the proper consistency for spreading. The temperature can
be lowered or raised according to your preference by turning
the dial to "Colder" or "Warmer." The dial may be turned
either to left or right for easy adjustment. Try setting the dial
in a vertical position at first, then adjust toward WARMER
or COLDER as needed. Because the temperature in the Butter
Bin is higher than the temperature in the Fresh Food Com­partment,
butter should be stored here only three or four days.
Cheese Keepers-Located to the right and left of the Butter
Bin are two Cheese Keepers designed for convenient storage
of cheese. Wrap cheese (or leave in its original wrappings)
and place either in bottom or on small shelf in Cheese Keeper.
The small shelf may be removed for cleaning by lifting up
and out.
The temperature maintained in the Fresh Food Compartment is uniform and
steady throughout the whole cabinet so food will keep well no matter what
its location. However, you will find that systematic storage- having the best
place for each article-will help keep your Refrigerator cabinet neat and give
you the maximum amount of space to work with. You may find the following
suggestions helpful when loading the Refrigerator.
Ice Cream. Store ice cream in the Food Freezer, and use it within one month.
Bottles. Always have food containers clean when placed in the Refrigerator.
Wipe milk, cream and beverage bottles with a damp cloth, then place them
in the Tall Bottle Zone or in the Super-Stor Door Shelves.
Eggs. These may be plaC'ed in the Egg Holder on the Door
Shelf, or in a container on one of the cabinet shelves.
Cooked Foods and Leftovers. These should be placed in suit­able
containers on any convenient shelf in the Fresh Food
Compartment. Use leftovers within two or three days, or if
desired, wrap and store them in the Food Freezer.
Butter and Cheese. Keep butter and cheese in covered con­tainers
provided in Door Shelves.
Meat. Wipe meat with a clean damp cloth. If it is to be used
within a few days, it can be placed in the Meat Mart or on a
shelf in the Fresh Food Compartment. If desired, it may be
loosely wrapped in waxed paper first. Meats to be held for a
longer period can be wrapped in moisture-vapor-proof cover­ing
and stored in the Food Freezer. Follow this procedure with
ground meat or variety meats, such as liver, which are to be
kept longer than 24 hours.
Poultry. Clean poultry for cooking, drain well and place in-the Meat Mart, or on a con­venient
shel£ If you wish to keep poultry more than one day, wrap in moisture-vapor­proof
covering and freeze.
Fish. If fish is to be used within one day, wrap it in waxed paper to prevent odor trans­fer.
If it is to be kept for a longer period, wrap it in moisture-vapor-proof covering and
store in the Food Freezer.
Vegetables. Green, leafy vegetables are kept crisp and moist when stored in the vege­table
pans. Remove the parts of vegetables that won't be used. Trim and wash vegetables
thoroughly and drain well before placing them in the pans. Keep excess moisture out
of the bottom of the vegetable pans.
39
Fruits. Citrus fruits and fruits such as apples, peaches and pears may be stored in the
vegetable pans. Berries are not washed before storing; instead, pick them over, spread
out on a shallow dish and place it on a shelf Small fruits may be stored in the wire rack
on the door.
Bulky Foods. Large items such as watermelon or turkey can be stored conveniently in
your Super-Stor Refrigerator. Just remove one half of the divided shelf and slide it
under the guides of the other half In models without a divided shelf, bulky foods can
be stored on the top shelf
Small Jars, Cartons and Bottles. These may be stored in the easily accessible Super-Stor
Door Shelves located on the inside of the door of the Fresh Food Compartment. Here
is an ideal place for yeast, luncheon meat, small packages and jars of cheese.
Some foods keep be_st at room temperature. Bread will stale more rapidly in the
Refrigerator than in the bread box, according to recent research. To prevent this, it can
be stored in the Food Freezer where it will keep fresh for a year.
Bananas, of course, will become unpalatable if stored in the Refrigerator.
Many canned and bottled goods also store well at room temperature so they need not
take valuable space in your Refrigerator.
This special compartment, which offers zero storage, sets your new Refrig­erator
apart as completely modern.
The separate insulated door for the Food Freezer is essential to efficient
operation. Frost will accumulate less readily and the Refrigerator will run
more economically.
The Temperature Control for the Food Freezer is the same control used
to regulate temperatures in the Fresh Food Compartment. To freeze foods,
normal Cold Control setting need not be changed.
'0· ..
~
• * -.p.•
. . *~ *
Frozen Foods . .. This Food Freezer makes it possible for you
to keep a generous supply of frozen food available for your
family meals. Or, if you own a large Food Freezer, you may
find that it is convenient for you to keep a working supply of
frozen foods in your Refrigerator Food Freezer.
Commercially frozen foods should not be allowed to begin
thawing, but should be placed in the Food Freezer wh,en still
solidly frozen. Then they will retain their original freshness
and flavor.
For most efficient freezing, place foods to be frozen against
as many freezing surfaces as possible-the top, bottom, or
side walls of the Freezer liner. For complete freezing infor­mation,
refer to the freezing section of this book.
Shelves in Freezer Door . .. In one double door Refrigerator­Freezer,
two shelves will be found on the Freezer door. The
lower shelf is ideal for storing small cans and packages of
frozen foods. Ice cream placed here will have a good con­sistency
for serving. The upper Freezer door shelf is espe­cially
designed to hold frozen juice or fruit cans. Placed hori­zontally
in this rack, the cans can be easily removed.
Ice Cubes ... The trays should be filled three-quarters full
·and, for quick freezing, placed on the bottom of the Freezer.
Extensions on tray dividers make it easy to stack ice cube
trays on top of each other.
Step-Up Shelf (found on certain models) makes ice cube tray
storage convenient. To remove shelf for cleaning or for storing
large packages, lift shelf up at the back and pull out.
Ice Cube Trays . .. Thanks to Hotpoint's quick, easy action
ice cube trays with a built-in operating lever to free the cubes,
there's no need to melt ice cubes under running water when
you're trying to remove them. Just place the tray on a flat
surface and lift the lever slowly. When completely raised,
remove cubes and grid. Remove as many cubes as you wish­then
return unused cubes (without the grid) to the Freezer.
If you are going to need an unusually large supply of ice
cubes, freeze a supply ahead of time and store them in a con­tainer
in the Food Freezer. The ice cubes won't stick together
if you remove them from the trays quickly without using
water and put them in the container before they begin to melt.
To Clean Ice Trays . .. Use warm or hot tap water only. Do not
use boiling water, soaps, detergents or scouring aids.
* . . •
Making Frozen Salads and Desserts ... The ice cube trays can also be sed fo freezing
many different types of salads and desserts. The d sens will have a smooth texture
because they freeze rapidly at the low temperature in the Food Freezer.
As ou use your Refrigerator-Freezer, the Food Freezer will
collect frost. It collects both on the inside, where you can see It, and
the outside of the lining of the Freezer, where it is hidden by insula­tion.
The inside frost may be either scraped or melted off, but the
outside frost is removed only by melting (complete manual defrosting).
In most climates with moderate usage, complete manual defrosting
should not be required more than once a year-in addition to periodic
scraping when frost formation interferes with the use of the Freezer.
If the Refrigerator-Freezer is given heavy use under conditions of high
temperature and high humidity, it is possible that complete defrosting
might be necessary more often.
Scraping ... Because of the low temperature, the first frost which collects on the inside
will be light and fluffy. This may be scraped off with a plastic scraper (similar to a car
windshield scraper), a pancake turner, or even the edge of a baking sheet. Place a pan
or baking sheet on the bottom of the Food Freezer to catch the frost when scraping the
top. This scraping will postpone the need for complete defrosting.
Caution: Avoid using a knife or sharp pointed instrument that might
damage the walls of the Freezer.
complete manual defrosting
The Freezer of your Hotpoint Refrigerator-Freezer requires periodic
manual defrosting. This method is preferred to automatic defrosting
since the temperature rise resulting from automatic defrosting may affect
frozen foods adversely. The Freezer of the Hotpoint Refrigerator­Freezer
is separate from the Fresh Food Compartment, is not affected
by use of the Fresh Food Compartment and thus collects frost much
more slowly than in a conventionally designed Refrigerator. For com·
plete manual defrosting:
Remove all frozen food, ice trays and the Step-Up Shelf (lift back of
shelf up and pull out). Packages of frozen food may be wrapped
together in newspaper to keep cold.
Turn the unit off by moving the Temperature Control dial to the
"OFF" position.
Place large pans of hot water in the Food Freezer. As they cool,
replace with more hot water. Defrosting will be faster if you leave
the Freezer door open.
Wipe up defrost moisture.
The coils which cool the Food Freezer retain frost and ice the longest.
This drains away through a tube which leads into the trough in the
Fresh Food Compartment. Wait for all water to drain through the
tube before turning on the Refrigerator.
As soon as draining stops and all the visible frost is removed, clean
Freezer Compartment with baking soda solution. Dry out the sur­face
of the Freezer.
Turn the unit on by setting the control dial at the desired position.
Return the frozen food, ice trays and Step-Up Shelf to the Food
Freezer.
Portable Defrosting Mechanism ... There are a number of these on the market. These
mechanisms are worked by a clock which shuts off the Refrigerator for several hours each
night. Such a device is not recommended on these models. It will partially defrost the
Food Freezer, may harm frozen foods stored there and will gradually form a hard layer
of ice on the floor of the Freezer.
CLEANING AND CARE OF THE REFRIGERATOR-FREEZER
The Exterior ... To remove finger prints or light surface soil, mild suds and warm water
may be used whenever necessary. Follow with a clear water rinse, then dry the surface.
To clean and preserve the exterior finish of your Refrigerator, we recommend using
Hotpoint Polish (available from your Hotpoint Dealer) every few months .
•
•
The Fresh Food Compartment . .. This should be thoroughly cleaned regularly. It is a
good plan to do this when there is a small amount of food stored in the Refrigerator,
just before the major shopping trip of the week. Remove all food and shelves and wash
the walls of the cabinet with a solution of 1 tablespoon baking soda in 1 quart warm
water. Wash shelves and replace. Occasionally, clean under side of shelves with a stiff
brush. When spillages occur, wipe them up promptly. Mild suds and water may be used,
but should be followed by a baking soda solution rinse.
The Door Gasket .. . Wash the gasket-or rubber sealing strip-around the inside of
doors in both compartments with mild suds. Rinse with clear warm water and wipe dry.
Refrigerating Mechanism ... The Hotpoint ThriftmasterQD sealed unit has been per­manently
lubricated at the factory. You will never have to oil it. If, however, it should
need attention or service, call your Hotpoint Dealer. Giving him the model number
will speed up the service. This number is found on the cross bar directly behind the
base panel. To remove the base panel, open Refrigerator door, lift panel up and out.
Condenser ... It will not be necessary to clean the condenser (located on the rear of
the cabinet). However, good refrigeration depends on ventilation through the con­denser,
so be sure that paper bags, etc., do not fall behind the Refrigerator or obstruct
the space above the condenser.
If Eledric Current Fails ... Keep the Fresh Food Compartment door closed as much
as possible. Do not open Food Freezer. If the shut-off lasts for several hours, dry ice
may be obtained from a locker or ice plant and placed in the Freezer to protect the
~::=-
VACATIONS
For a long vacation, you may wish to shut off the Refrigerator-Freezer altogether.
Turn the Temperature Control to the OFF position and remove all food from both com­partments.
Follow Manual Defrost procedure (page 43 ). Then clean and dry the in­terior
thoroughly, and leave the doors ajar to allow room air to circulate in the cabinet.
DISCARDED REFRIGERATORS .. ~ .
The trag~i~ invo~ving childre_n accidentally locked in old ice boxes and Refrigerators
can be elarmnated tf the door ts removed from the unused box. This is done by un­screwing
the hinges.
..
refrigerator recipes
REFRIGERATOR COOKIES
Sift flour, baking powder and salt together. Cream
shortening and butter together; add brown and
granulated sugars; cream until fluffy. Add egg and
vanilla; beat thoroughly. Add nuts and dry ingre­dients.
Mix well. Divide mixture into 2 equal parts;
place on waxed paper and shape into rolls about 1 Y2
inches in diameter. Wrap in waxed paper .. Chill
several hours. Cut into slices Ys -inch thick. Place
on ungreased baking sheet. Bake in 425•F oven for
5 to 7 minutes. Cool on cake rack. Store when cold.
Yield: About 5 dozen cookies.
Note: If desired, one of the rolls of cookie dough
may be wrapped for freezing, placed in the Freezer
Compartment and frozen for future use.
REFRIGERATOR ROLLS
Stir boiling water, sugar, salt and shortening to­gether
and cool until lukewarm. Soften yeast in
lukewarm water and stir into mixture. Add beaten
eggs. Stir in 4 cups of flour and beat until smooth.
Stir in remaining flour to make fairly stiff dough.
Place in greased bowl, grease top of dough, cover
with waxed paper and place in Refrigerator. This
dough will keep 6 to 7 days.
To bake rolls: Shape desired number, place on
greased pans and let rise until double in bulk ( 1 to
1 Y2 hours). Bake 15 to 20 minutes in 425•F oven.
Yield : 4 dozen rolls.
CHILLED CHEESE PIE
Mix cornstarch, sugar and salt, add milk slowly and
stir constantly on LOW until mixture thickens. Add
vanilla, lemon juice and rind. Soften cheese with
a fork, gradually add hot mixture; stir until smooth.
Fold in beaten egg whites, pour into shell and chill
until firm. Yield: 6 servings.
Note: Two tablespoons of graham cracker crumbs
from crust may be sprinkled over top of pie.
2 cups sifted all-purpose
flour
1 teaspoon baking powder
J-2 teaspoon salt
Yl cup shortening
Yl cup buHer
1-2 cup brown sugar,
firmly packed
1-2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-2 cup chopped nuts
2 cups boiling water
liz cup sugar
1 tablespoon solt
2 tablespoons shortening
2 cakes dry or compressed
yeast
1~ cup warm water
2 eggs, beaten
7 to 8 cups sifted
all-purpose flour
4 tablespoons cornstarch
Yl cup sugar
Va teaspoon salt
2 cups scalded milk
1 teaspoon vanilla
V.. cup lemon juice
1 teaspoon grated
lemon rind
4 ounces cream cheese
2 egg whites
1 9-inch graham cracker
pie shell
45
introducing the
-
The newest member of the Hotpoint Refrigerator line, the EHU113, offers a new con­ception
in Refrigerator design and convenience. The large true Food Freezer is placed
at the bottom, while the frequently used Fresh Food Compartment is the upper section.
In this way every refrigerated item is within easy reach.
This new Refrigerator combines many of the familiar Hot point Refrigerator features
-as Frost-Away Automatic Defrosting-with the addition of other features. The follow­ing
will give instructions on the use and care of the EHU113. For information on "How
Your Foods are Refrigerated" and "Why Your Refrigerator is a True Combination
Refrigerator-Freezer" refer to pages 34 and 35.
FRESH FOOD COMPARTMENT
Temperature Control . .. The Temperature Control Dial is located on the upper left
wall of the Fresh Food Compartment. For settings refer to page 36.
Aluminum Shelves .. . Refer to page 36.
Meat Container and Half Shelf .. . Above the top shelf in the Fresh Food Compart­ment
'is the meat container and the half shelf. To remove the half shelf for cleaning or
extra tall bottle storage, disconnect the two supporting brackets on the left side where
they join the shelf. Lift shelf out and swing supporting bracket up against the top of
the Refrigerator.
The meat container, which is found on the half shelf, is designed for short term meat
storage. If meat is to be stored for more than two or three days, package and store in the
Freezer section of the Refrigerator. For length of meat storage in the Fresh Food Com­partment
refer to chart on page 3 7.
Divided Shelf .. . Refer to page 3 7.
Glass Shelf . .. Refer to page 3 7.
Vegetable Pans . .. Refer to page 37. ~
Super-Stor Door Shelves . .. Refer to page 37.
Tall Bottle Zone .. . Refer to page 38.
c
•
Foil Dispenser ... Refer to page 38.
Butter Bin ... Refer to page 38.
Cheese Keepers . .. Refer to page 38.
Food Placement in the Fresh Food Compartment . .. Refer to pages 39 and 40.
FOOD FREEZER
This special compartment, which offers zero storage, sets your new Refrigerator apart
as completely modern. The 3.5 cubic foot Food Freezer offers generous frozen food
storage, a full 123 pounds.
The separate insulated door for the Food Freezer is essential to efficient operation.
Frost will accumulate less readily and the Refrigerator will run more economically.
The Temperature Control for the Food Freezer is the same control used to regulate
temperatures in the Fresh Food Compartment. To freeze foods, normal Temperature
Control setting need not be changed.
Frozen Foods . .. For best freezing, place foods to be frozen in basket as close to refrig­erated
sides or bottom of liner as possible. For other information refer to page 41.
Freezer Shelf ... The full-width refrigerated freezing shelf at the top of the Fre zer
section offers the perfect place to store the four ice cube trays with extra storage spac
for frozen food packages.
Ice Cube Trays ... Refer to page 41.
Freezer Basket ... To make frozen foods easily accessible, the large Freezer basket rolls
out smoothly on nylon slides to the stop position. To remove basket entirely lift up
and pull out.
Freezer Door Shelves
Juice Rack ... The upper section of the Freezer door is designed to hold frozen
fruit or juice cans. Place cans horizontally in rack.
Frozen Food Rack . .. The lower section of the Freezer door is the ideal place to
store frequently used frozen foods. To add or remove packages, lift rack up, then
pull out and tilt downward to stop position.
Rollers ... To make cleaning and moving the EHU113 Refrigerator an easy task, rollers
have been provided. These rollers are normally in the locked position when the Refrig­erator
is in place. They are controlled by a lever, located in the center of the Refrigera­tor
beneath the base panel. To move the Refrigerator, release roller locks by moving the
lever to the left with the hand or foot. When cleaning is finished or Refrigerator has been
moved to desired location, lock rollers by moving lever to the right as far as it will go.
Defrosting the Food Freezer . .. Refer to page 42. '
Cleaning and Care ~f the 'Refriger~tor-Freezer . .. Refer to pages 43 and 44.
Vacations . .. Refer to page 44.
Discarded Refrigerators .. . Refer to page 44.
/
47
HOTPOINT REFRIGERATOR, COMBINATION REFRIGERATOR-FREEZER, OR FOOD FREEZER w ti\ 00 00 ti\ [M iii
We warrant to the purchaser of each new Hotpoint refrigerator, combination refrigerator-freezer, or food freezer that any part
thereof which proves to be defective in material or workmanship within one year from the date of delivery to the original
purchaser for use will be repaired or replaced free of charge.
FOUR YEAR REPLACEMENT CONTRACT (Additional to the One Year Warranty}
We agree with the purchaser of each new Hotpoint refrigerator, combination refrigerator-freezer, or food freezer that should the
refrigerating system or mechanism thereof become inoperative within four years next following the expiration of one year from
date of delivery to the original purchaser for use as a result of defects in material or workmanship, we will replace the same,
or at our option, replace the appliance with another of similar design and capacity. This obligation does not extend to the cab­inet,
porcelain or other finishes, control, relay, fan or any other part except the refrigerating system or mechanism whereby the
refrigerator, combination refrigerator-freezer, or food freezer is made to operate (for which charges may be made).
Any defect in said appliance should be brought to the attention of the dealer from whom it was purchased, who will be au­thorized
to furnish or arrange for repairs or replacements within the terms of this warranty.
This warranty is expressly in lieu of all other warranties, express or implied, and we neither assume nor authorize any
person to assume for. us any other obligation or liability in connection with said appliance. This warranty and replacement con­tract
does not apply, and no warranty either express or implied shall be applicable (a) outside the bound­aries
of the continental United States and Hawaii, (b) · to damage resulting from accident, alteration,
misuse, or abuse, (c) if appliance is used for other than noncommercial household purposes, or (d) if
the serial number affixed to the appliance by the manufacturer shall be removed, obliterated or defaced.
HOTPOINT CO.
(A Division of General Electric Company}
5600 W. Taylor Street Chicago 44, Illinois
index
THE HOTPOINT FOOD FREEZER PAGE PAGE
Freezer Management. 2 Maximum Storage Periods Chart . 32
12 Rules for Successful Preparation Freezer Recipes . . 21, 26, 27
and Freezing of Foods 3
Vegetables . 5 THE HOTPOINT
Frozen Vegetable Cookery 8 COMBINATION
Fruits 9 REFRIGERATOR-FREEZER
Frozen Fruit Treats 12 How Your Foods Are Refrigerated . 34
"' Meats 13 Why Your Refrigerator is a
1'\ ~ Game 14 True Combination :r
Guide for Cooking Frozen Meats 15 Refrigerator-Freezer 35
Fish . 16 The Fresh Food Compartment . 36
Cl
-'- Poultry 17 Food Placement in the Fresh Food
q' Cooked Foods 18 Compartment 39
Pastry Food Freezer 40 19
Cakes and Frostings 20 Defrosting the Food Freezer 42
Ice Cream and Other Desserts 21 Cleaning and Care of the
Refrigerator-Freezer 43
Breads 22
Vacations 44
Eggs . 23
Discarded Refrigerators . 44
Dairy Products 24
Refrigerator Recipes . 45
Lunch Box Ideas 25
The Hotpoint "Eye-Hi" Combination
Salads 26 Refrigerator-Freezer . 46
Freezer Meals 26 Hotpoint Refrigerator, Combination
~
Containers for Packaging 28 Refrigerator-Freezer, or
0 Freezer Wrappings 29 Food Freezer Warranty . 48
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