The Hotpoint food freezer and-- combination refrigerator-freezer

              DEAR HOMEMAKER:
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This book has been planned to help you enjoy the features of your new
Hotpoint Food Freezer and Combination Refrigerator-Freezer to the fullest.
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 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.
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 are proud to welcome you to the millions of Hotpoint appliance users.
We know you will find new pleasure in your Refrigerator and Freezer
as you learn to use its many features.
SrECIAL COLLECTIONS & RARE BOOKS
WAI HJI. C\ JNTON jAt"KSON LltJKARY
Ttit- UNtVLK!>In llt NORTH CAKOI.INA AT GIU·~N!tKOKO
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Cordially yours,
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HOTPOINT HOME ECONOMICS INSTITUTE
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THE HOTPOINT COMBINATION
REFRIGERATOR-FREEZER
PAGE
Why Your Refrigeracor is a True
Combination Refrigerator-Freezer .
The Fresh Food Compartment.
The Food Freezer .
Defrosting the Food Freezer .. . ... . . .
Cleaning and Care of the
Refrigerator-Freezer .
Vacations ..
3
4
8
9
11
12
PAGE
Discarded Refrigerators ..
EP18 Refrigerator-Freezer . .. . .. .. . .
Refrigerator Recipes ...
THE HOTPOINT FREEZER
Freezer Management .
Features of Your Hotpoint
Upright Freezer .....
Features of Your Hotpoint
Chest-Type Freezer ...... . .
Freezer Facts . . . ..
Ten Rules for Successful Preparation
and Freezing of Foods .. ..... . ..... .
Refreezing Foods that have Thawed .
Vegetables . . . . . ...... .
Frozen Vegetable Cookery.
Fruits.
Frozen Fruit Treats .
Mears.
Game.
Reference Chart for Roasting
Unfrozen Mears ....
Fish ..
Poultry ..
Reference Chart for Roasting
Unfrozen Poultry .
Cooked Foods . . .
Pasrry . ..
Cakes and Frostings ...
Cookies .
Ice Cream and Other Desserts .. .
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12
14
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18
21
22
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25
26
30
31
35
36
37
38
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40
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43
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Breads .
Eggs ..
. . . . . . . . 4H
Dairy Products .
Lunch Box Ideas ..
Salads . . .. . . .
Freezer Meals ..
Containers for Packaging .
Freezer Wrappings ..
50
. . . . . . . . . 51
52
53
54
5H
59
Maximum Storage Periods . . 62
Refrigerator and Freezer " Know-How" 64
Warranty . . . .. .. . . . 65
'tv
2
introducing
the +
combination
refrigerator-freezer
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. If you
have a Hotpoint EP18 model Refrigerator-Freezer, refer to pages 12 and
13 for special information on that model.
BEFORE YOU ADD THE FOOD .. . Remove all shipping paper and card­board,
and give the Refrigerator a good cleaning. To remove any adhesive
that might be left from the packing tape, use warm, sudsy water or alcohol.
Rinse and wipe dry. Wash the Food Freezer, ice cube trays, shelves, walls,
Super-Stor Door Shelves, vegetable 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.
To insure satisfactory performance your Refrigerator should never be
operated in an unheated location in cold weather.
ROLLERS ... Rollers are provided on several models to make the Refrig­erator
easy to move for cleaning and decorating. 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. Then pull Refrigerator straight
out. 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.
Check to see if your Refrigerator rests firmly on all four
corners. If not, it is adjustable. Open Refrigerator door. Re­move
the base panel by grasping each end and lifting up.
Then adjust by turning the leveling legs or rollers located
at each front corner of the cabinet. Replace panel.
WHY YOUR REFRIGERATOR IS A TRUE
COMBINATION REFRIGERATOR-FREEZER
Your Hotpoint Combination Refrigerator-Freezer is exactly
what its name implies-a true freezer and refrigerator com­bined
in one handsome cabinet. It has two compartments­each
is entirely insulated from the other, and has its own in­sulated
door and cooling system.
The Food Freezer is designed for freezing fresh foods and
storing frozen foods, and operates at near-zero temperatures,
depending on the Temperature Control setting. For defrosting
the Food Freezer, refer to pages 9 and 10.
The Fresh Food Compartment can be controlled to main­tain
a food temperature of approximately 40°F. (A somewhat
lower temperature may be reached by turning the Tempera­ture
Control to a colder setting.) The Coldcoil, located at the
top rear of the Fresh Food Compartment, provides proper
temperature and humidity conditions in the cabinet, regard­less
of the outside temperature.
This 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
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.
3
4
the fresh food compartment
SAFETY DOOR LATCH . . . All Hotpoint Refrigerators feature a safety
door latch that can be opened from either the outside or inside.
TEMPERATURE CONTROL . .. The single dial, which controls the tern-,
perature of both the Fresh Food and Freezer Compartments, is located on
the upper left 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.
Then after using the Refrigerator, adjust the dial to a warmer (toward
position "1 ") or colder setting (toward position "9") to determine the
setting that is best suited to your needs.
INTERIOR LIGHT . . . Located on the upper left wall of the Refrigerator,
the interior light is enclosed in a nylon or glass shield (depending upon
model) . This shield may be removed tO replace the lamp by pulling the
shield forward and out. If the lamp should burn out, a replacement may
be purchased from your Hotpoint Dealer. Snap shield back into position
when_lamp has been replaced.
SHELVES .. . The shelves in your new Hotpoint Refrigerator are made of
sturdy rust-proof aluminum or corrosion resistant steel. There are two
types of shelves: sliding, adjustable shelves which pull out on nylon
guides; and fixed shelves. The type of shelf varies with the model.
The shelves are removable. To remove the sliding shelves, lift up and
out. Return sliding shelf to Refrigerator by placing prongs on rear of
shelf into desired support and by setting the shelf on the notched supports
at the front of the cabinet so the shelf is level. To remove fixed shelves,
lift up and pull out.
HALF SHELF ... located above the top shelf. To remove the half shelf
for cleaning, disconnect the supporting bracket on the left side where it
joins the liner top. Lift shelf out.
MEAT, FISH AND POULTRY STORAGE .. . A convenient glass meat
dish has been provided in several Refrigerator models. This meat dish
should be placed on one of the lower shelves and not on the top, half shel£
Meat, fish and poultry may be stored for short periods in the Fresh Food
Compartment. For longer storage, wrap in moisture-vapor-proof material
and store in the Freezer Compartment. The large Freezer in
your Hotpoint Combination Refrigerator-Freezer allows you
ro buy weeks in advance and store these items conveniently
for future use.
The quality of the meat, the length of time it has been in
the market, method of preparation and handling effect the
length of storage time in the Fresh Food Compartment of
your Refrigerator. You will find the following recommenda­tions
helpful as a general guide.
Variety meats, as liver and kidney, ground meats, chicken
and fish should be wrapped and stored in the Fresh Food
Compartment for one day. Roasts, steaks and chops may be
stOred for 3 to 4 days. Luncheon meats, frankfurters and link
sausage may be kept for the same length of time. Cured meats,
bacon and ham may be stored for a week.
To be assured of maximum quality and flavor, any of the
above items which are to be kept for a longer period of time
should be stored in the freezer.
SPLIT SHELF .. . The top shelf in several Refrigerator models
is split in the center to give added flexibility in food stOrage.
To remove the left half of the shelf, lift up in center and our.
To replace the shelf, insert prongs on left side of shelf into
openings on the cabinet liner and press shelf firmly into place.
The right section of the split shelf may also be removed, if
desired, by disconnecting the supporting bracket in the center
where it joins the cabinet liner and lifting up and out.
DIVIDED SHELF .. . The lower shelf in some models is di­vided
into two half-width shelves to provide more flexibiliry
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 she!£
GLASS SHELF .. . Made of heavy glass, the bottom shelf also
acts as a cover for the vegetable pan (or pans). Occasionally,
this shelf needs to be removed and carefully washed in warm,
not hot, sudsy water.
To remove this glass shelf for cleaning, first pull out both
vegetable pans. Lift glass shelf up and out.
5
•
VEGET AB.LE STORAGE ... 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. Most vegetables and all fruits, except berries
and bananas, may be stored here. Each pan slides in and out
on special guide rails under the glass she!£
Before storing vegetables, remove the parts that won't be
used. Keep excess moisture out of the bottom of vegetable pan.
BIG BIN DOOR SHELF ... For added convenience, several
Refrigerator models feature a large compartment as the lower
portion of the door. The Big Bin Door Shelf provides a full­width
polystyrene vegetable crisper plus additional space for
bottle storage or for irregularly shaped packages. You'll find
the Big Bin is the perfect place to store large items within
fingertip reach.
The showcase vegetable crisper will hold up to two-thirds
of a bushel of fresh fruits and vegetables and you'll find its
generous size makes stOrage of those long items, as rhubarb
and celery, an easy matter.
A special full-width half-depth shelf has been provided in
the cabinet tb give you extra storage above the vegetable
crisper. As this half shelf extends out over the vegetable
crisper when the door is closed, large, bulky items should be
placed in the back section of the Big Bin Door Shelf rather
than in the place provided for the vegetable crisper. Also, the
clear plastic cover on the vegetable crisper should be closed
securely before the outer door is closed. Since the Big Bin
Door Shelf occupies the entire loV:'er portion of the cabinet
when the door is closed, the floor of the cabinet should be kept
free of food items.
The Big Bin offers year 'round food stOrage flexibility. Dur­ing
the winter months, bottles might be stored on the top
shelf and "in season" fruits as oranges and grapefruit stored
in the Big Bin. During the summer months, a large water­melon
might be stored on the top shelf, while milk and sum­mer
beverages, right in their serving pitchers, could be stored
in the Big Bin.
SUPER-STOR DOOR SHELVES . . . Extra storage space for
often-used items is provided by the convenient Super-Stor
Door Shelves. Here, within fingertip reach, is the proper place
for small jars, cans, bottles and food cartons. Also located on
the door in some models is the Dairy Stor, with a cheese
keeper, the Butter Bin and the egg rack which is conveniently
located at the cop of the Dairy Stor. The egg rack is easily
removed for cleaning.
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. Wipe milk, cream and bev­erage
bottles with cloth before storing.
BUTTER BIN is located on the inside of the door as part of
the Dairy Stor. There are two types, depending on your model.
Spread Controlled Butter Bin ... For convenient storage
of butter at spreading consistency, a temperature control dial
has been provided. The dial may be turned to vary spreading
consistency. Try setting the dial in a vertical position at first,
then adjust toward "WARMER" or "coLDER" to suit your wish.
Because the temperature in the Butter Bin is higher than in
the Fresh Food Compartment, butter should be stored here
only three or four days.
Unheated Butter Bin ... Located on the door, this compart­ment
provides a convenient place to store butter at refriger­ator
temperature. The compartment is covered so butter will
not absorb food odors.
CHEESE KEEPER ... Located to the left of the Butter Bin on
some models, this feature is designed for convenient storage.
Wrap cheese (or leave in its original wrappings) and place in
cheese keeper. This compartment may also be used for other
door shelf items.
AUTOMATIC DEFROSTING ... All Combination model
Refrigerator-Freezers feature automatic defrosting of the
Fresh Food Compartment. All models dispose of the defrost
water automatically.
some foods keep
hP.~t. at room tern erature
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. The bread can be easily toasted from the frozen state.
Bananas, of course, will become unpalatable if stored in
the Refrigerator.
Many canned and bottled foods also store well at room
temperature so they need not take valuable space in your
Refrigerator.
7
8
t n~ f ()d freezpr
This special compartment, which offers zero storage, sets your
Hotpoint Refrigerator apart as completely modern. In most
models, the Freezer is found at the top of the Refrigerator
cabinet. In the Eye-Hi Combination Refrigerator-Freezer, the
large True Food Freezer is placed at the bottom.
The Temperature Control for the Food Freezer is the same
:.::::::~oom:ro1 used to regulate temperatures in the Fresh Food Com­P'""""-""
· To freeze foods, normal Cold Control setting need
not be changed.
FROZEN FOODS ... This Food Freezer makes it possible for
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 when still
solidly frozen. Then they will retain their original freshness.
For most efficient freezing, place foods to be frozen as close
to as many freezing surfaces as possible - the top, bottom or
side walls of the Freezer liner. For best freezing results, no
more than 5 pounds per cubic foot Freezer volume should be
frozen at one time. For complete freezing information, refer
to the freezing sectio~ of this book.
SHELVES IN FREEZER DOOR ... In some models, two shelves
will be found on the Freezer door. The lower shelf is ideal for
storing small cans and small 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.
In the Eye-Hi Refrigerator-Freezer, a Frozen Food Rack is
found just below the juice rack. To add or remove foods, lift
rack up, then tilt to stop position.
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.
In the Eye-Hi Refrigerator-Freezer, the trays should be
placed on the freezing shelf at the top of the Freezer. Addi­tional
trays may be purchased from your Hotpoint Dealer.
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·~ no need to melt ice cubes under running water when
you're trying to remove them. Just place the tray on a flat sur-face
and lift the lever slowly. When completely raised, remove
cubes and grid. Remove as many cubes as you wish - then
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
with baking soda, if desired. Do not use boiling water, soaps,
detergents or scouring aids.
Making Frozen Salads and Desserts .. . The ice cube trays
can also be used for freezing many different types of salads
and desserts. The desserts will have a smooth texture because
they freeze rapidly at the low temperature in the Food Freezer.
P. r ~t tha f
As you use your Refrigerator-Freezer, the Food Freezer will
gradually collect frost. It collects both on tb.e inside, where
you can see it, and on 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
c~nditions of high temperature and high humidity, it is pos-stble
that complete defrosting might be necessary more often.
9
10
'.. .
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. The Freezer does not defrost automatically because the
temperature rise resulting from automatic defrosting affects frozen foods
adversely. The Freezer of the Hotpoint Refrigerator-Freezer 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 complete manual defrosting:
1. 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 to·
gether in newspaper to keep cold.
2. Turn the unit off by moving the Temperature Control dial to the "oFF"
position.
3. Place large pans of warm water in the Food Freezer. As they cool, re·
place with more warm water. Defrosting will be faster if you leave the
Freezer door open.
4. Wipe up defrost moisture.
5. 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 wate1' to drain through the tube
before turning on the Refrigerator.
6. 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.
7. Turn the unit on by setting the control dial at the desired position.
8. 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 recom·
mended 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
refrigerato -freezer
THE EXTERIOR ... The beautiful Calgloss finish on the exterior of the
Refrigerator is exclusive on all Hotpoint appliances. This baked-on finish
has the advantage of color retention as well as resistance to marring,
scratching and chipping. When cleaning the exterior, wash with mild suds
and water, rinse with clear water and wipe dry. Then polish with Horpoint
Polish (available from your Horpoint Dealer). Do not UJe scouring powder
or harsh abrasive cleansers in cleaning. This is particularly important in
the care of the brushed aluminum door trim found on some models.
Several model Horpoint Customline Refrigerators have a handsome
brushed sarin chrome finish. To clean this finish, follow above procedure.
If you prefer, mineral oil may be used in place of Hotpoint Polish. Apply
a small amount of mineral oil on a damp clorh and rub over surface. As
the models with the brushed sarin chrome finish are built-in, the upper
and lower marching vents should be cleaned occasionally with a vacuum
cleaner attachment.
Note: The rubber suction cups on some towel racks, etc., are made of a
rubber which has a high sulphur content. Sulphur will stain the finish of
the Refrigerator. Also, if such objects are fastened to the Refrigerator with
glue, a permanent mar will result.
THE FRESH FOOD COMPARTMENT ... This should be thoroughly
cleaned regularly. 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 and should be followed by a baking soda
solution rinse.
THE DOOR GASKET ... Wash the gasket-or sealing strip-around the
inside of doors in borh compartments with mild suds. Rinse with clear
warm water and wipe dry.
REFRIGERATING MECHANISM . . . The Horpoint Thriftmaster® sealed
unit has been permanently lubricated ar the factory. You will never have
to oil ir. For atrention or service, call your Hotpoint Dealer. Give him the
model number which is found directly behind the base panel. To remove
the base panel, open Refrigerator door, lift panel up and our.
CONDENSER ... located on the rear of the cabinet. Good refrigeration
depends on ventilation through the condenser, so be sure that nothing
falls behind the Refrigerator or obstructs the space above the condenser.
IF ELECTRIC 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 frozen food.
0
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lh I IIIIIHI
v
11
VACATIONS ... For a short absence, allow the Refrigerator to operate
at normal Temperature Control setting. This lets you store food for use
when you return.
For a long vacation, you may not wish to have the Refrigerator-Freezer
co,ntinue to operate. Disconnect the electric cord from the wall outlet and
remove all food from both compartments. Follow Manual Defrost pro­cedure
(page 10). Clean interior thoroughly and leave doors ajar to allow
room air to circulate in the cabinet.
DISCARDED REFRIGERATORS ... The tragedies involving children acci­dentally
locked in old ice boxes and Refrigerators can be eliminated if the
door is removed from the unused box. This is done by unscrewing the
hinges and discarding the door.
EP 18 refrigerator-freezer
The newest member of the Hotpoint Refrigerator line is the EP18 Com­bination
Refrigerator-Freezer. This model combines 7.3 cubic feet of
Freezer storage below with 11.1 cubic feet of fresh food storage up top.
This upside down arrangement puts those frequently used fresh food items
within easy reach and the less frequently used Freezer below.
Your new Hotpoint EP18 Refrigerator is designed to provide the maxi­mum
in convenience, flexibility and capacity.
DOORS ... The two outer doors provide easy access to either compart­ment.
The upper door is designed with a safety latch so that it may be
opened easily from either the outside or inside. The lower or Freezer door
has a similar latch and is opened by pressing the convenient foot pedal
at the front of the cabinet.
*
TEMPERATURE ·CONTROLS ... The EP18 Refrigerator-Freezer is pro­vided
with two Temperature Controls for proper temperature adjustment
in either compartment. The Temperature Control in the fresh food com­partment
is located in front of the interior light and is numbered from
1 to 9, with 9 being the coldest setting. Since temperature and humidity
conditions and personal preferences vary greatly, we recommend that the
Fresh Food Compartment Temperature Control be set at the 5 position
and adjusted to a warmer or colder setting as needed.
Since the Fresh Food Compartment Temperature Control works inde­pendently,
this control may be turned to the "oFF" position while the
Freezer will continue to operate. You may wish to use this feature if you
plan to be away on vacation and would like frozen foods available when
you return.
The Temperature Control in the Freezer Compartment is located be­hind
the base panel. To remove base panel, open Freezer door and lift
panel up and out. The Freezer Temperature Control is marked from
"Normal" to "Colder". We recommend that the Temperature Control be
set at "Normal" and then adjusted to a colder setting, if desired.
BIG BIN DOOR SHELF . .. This Refrigerator features the popular Big Bin
Door Shelf For specific information on this feature, refer to page 6.
In this particular model, however, an 8-inch space has been provided at
the rear of the cabinet for added storage space. You will notice that there
is a slight indentation at the bottom of the cabinet liner. When foods are
stored in this area, care should be taken that they do not extend in front of
this indentation in order that sufficient space is allowed for the Big Bin
Door Shelf when the door is closed.
FREEZER . . . Frozen foods may be stored in either the baskets or the handy
door racks. To add or remove foods from the door rack, lift rack up and
forward. One door rack has been especially designed to hold frozen juice
or fruit cans. Cans are dropped in at the top and removed from the bottom.
In the EP18 Refrigerator-Freezer, the ice cube trays should be placed
on the freezing shelf at the top of the Freezer.
To freeze foods, place them in the bottom of the lower basket.
DEFROSTING .. . All Hotpoint Combination Refrigerators feature auto­matic
defrosting of the Fresh Food Compartment. However, the Freezer
Compartment will require occasional manual defrosting. Follow the direc­tions
for the scraping method of defrosting described on page 10.
CONDENSER . . . The condenser is located between the inside and outside
walls of the Refrigerator. Its natural heat may make the exterior feel warm
to the touch. This condition is normal.
REFRIGERATOR MECHANISM ... Because this Refrigerator contains
two cooling systems with two motor-compressors, the noise level may be
somewhat higher than smaller single motor-compressor Refrigerators.
For use mzd care information on other features, refer to page 4.
13
14
refrigerator reci es
2 cups sifted all-purpose
flour
1 teaspoon baking powder
~ teaspoon salt
'V3 cup shortening
'V3 cup butter
~cup brown sugar,
firmly packed
Y2 cup granulated sugar
1 egg
1 teaspoon vanilla
~ cup chopped nuts
2 cups boiling water
~cup sugar
1 tablespoon salt
2 tablespoons shortening
2 cakes dry or compressed
yeast
V.S cup warm water
2 eggs, beaten
7 to 8 cups sifted
all-purpose flour
2 tablespoons unflavored
gelatin
I~ cups cold water
2 squares unsweetened
chocolate, melted
I cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1 cup heavy cream
I Angel Food Cake, cut in
l-inch cubes
1 cup chopped black walnuts
(or other nuts)
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
pares; 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 1Y2 hours). Bake 15 to
20 minutes in 425 °F oven. Yield : 4 dozen rolls.
BLACK WALNUT DELIGHT
Soften gelatin in Y2 cup of the cold water. Combine melted
chocolate, evaporated milk, sugar and remaining water in
saucepan. Switch to HIGH until boiling; switch to LOW and
cook until smooth. Add softened gelatin, stirring until dis­solved.
Add vanilla. Chill in Refrigerator until mixture be­gins
to gel. Whip cream; fold into chocolate gelatin mixture.
Fold in cake and nuts. Pour mixture into Angel Food Cake
pan. Chill in Refrigerator until firm. Yield: About 12 servings.
ALASKAN ANGEL FOOD
Preheat oven to 450° F. Cut Angel Food Cake horizontally to
make three layers. Beat egg white to foamy stage and gradually
add sugar. Continue beating until egg whites form stiff peaks.
Cut each pint of ice cream lengthwise into five layers and
place chocolate ice cream between bottom two cake layers
and strawberry ice cream between top two layers. Place cake
on baking sheet and frost with meringue. Bake 5 to 6 min­utes.
Serve immediately. Yield: 8 servings.
FRUITED BREAKFAST BUNS
Heat Y2 cup water to boiling on HIGH; stir in orange juice,
sugar and salt and cool to lukewarm. Dissolve yeast in mix­ture;
add 1 Y2 cups flour and beat until smooth. Mix in butr.er,
egg white and remaining flour. Knead dough 10 minutes and
let rise until double in bulk ( 1 Y2 hours). Knead again, work­ing
in fruit and almonds. Form into balls about 1Y2 inches
in diameter. Place in greased 8-inch square pan; cover with
waxed paper and store in refrigerator overnight. Just before
baking, snip cross in center of each bun and brush with melted
butter. Bake in 400 °F oven 25 minutes. Fill in cross with
frosting of confectioners' sugar and water. Yield: 16 buns.
STRAWBERRY-MARSHMALLOW ROLL
Beat egg yolks until thick and add sugar slowly, beating con­stantly.
Add cold water and vanilla; beat well. Sift flour, salt
and baking powder together. Add to liquid mixture; beat
1 minute on low speed. Add melted butter. Fold in stiffiy
beaten egg whites thoroughly. Grease shallow baking pan
(10Y2 x 15Y2-inches); line bottom with waxed paper and
grease. Pour in cake batter and bake in 375oF oven 15 to 18
minutes. While cake is baking, whip cream; fold into cut
marshmallows and sliced strawberries; chill. Remove cake
from oven and turn out on cloth which has been wrung out of
hot water and sprinkled with granulated sugar. Working
quickly, remove paper, spread with strawberry-marshmallow
mixture and roll. Wrap in original cloth until cool. Yield: 1 roll.
1 large Angel Food Cake
6 egg whites
¥J cup sugar
1 pint strawberry ice cream
1 pint chocolate ice cream
Y2 cup water
Y2 cup orange juice
2 tablespoons sugar
1 teaspoon salt
1 cake yeast
3 cups sifted flour
14 cup melted butter or
margarine
1 egg white, stiffly beaten
Y2 cup mixed candied fruits
1,4 cup chopped blanched
almonds
Confectioners' sugar
Water
3 eggs, separated
% cup granulated sugar
1,4 cup cold water
1 teaspoon vanilla
1 cup sifted cake flour
1,4 teaspoon salt
1 teaspoon baking powder
14 cup ·melted butter or
margarine
1 Y2 cups sliced strawberries
16 marshmallows, quartered
1 cup heavy cream
15
23,4 cups sifted all-purpose flour
Y.. teaspoon soda
Y.. teaspoon salt
1 cup shortening
Y2 cup brown sugar, firmly
packed
Y2 cup granula,ted sugar
1 egg, beaten
1 Yz tablespoons grated
orange rind
2 tablespoons orange juice
Y2 hp chopped pecans
1 package lime-flavored
gelatin
1 (No.2) can crushed pineapple
1 cup sour cream (11z pint)
1 cup chopped nuts
2 packages lemon gelatin
4 cups hot tomato juice
V2 teaspoon salt
1 tablespoon Worcestershire
sauce
Y.. cup vinegar
1 teaspoon grated onion
1 cup small macaroni rings,
cooked
Yz cup finely chopped celery
Vl cup chopped stuffed
green olives
Vl cup pickle relish
1 (4Vl-ounce) can whole,
cleaned shrimp
Yz garlic clove, finely chopped
Yz cup salad oil
1 cup tomato wedges
2 quarts salad greens,
torn into pieces
Y2 cup crumbled blue cheese
1 teaspoon salt
Ys teaspoon pepper
1 Yz teaspoons Worcestershire
sauce
1 can anchovy fillets, cut in
Y..-inch pieces
1 egg (raw)
Vl cup lemon juice, unstrained
1 cup toast cubes
16
ORANGE PECAN REFRIGERATOR COOKIES
Sift flour, soda and salt together. Cream shortening, add sugars
gradually; cream together. Add beaten egg, orange rind and
orange juice. Add sifted dry ingredients and chopped nuts.
Shape into rolls 2 inches in diameter; wrap in waxed paper.
Chill in refrigerator several hours or overnight. Slice thin;
bake on ungreased baking sheet in a 4oo•F oven 10 minutes
or until lightly browned. Yield: 6 dozen cookies.
LIME-PINE RING
Follow directions on package of gelatin using juice from the
pineapple plus enough boiling water to dissolve gelatin. Cool
until partially set. Beat in sour cream. Fold in nuts and
crushed pineapple. Chill in Refrigerator until set. Serve on
lettuce or greens. Yield: 6 servings.
SHRIMP TOMATO ASPIC
Dissolve lemon gelatin in hot tomato juice; add salt and cool
slightly. Add Worcestershire sauce, vinegar and grated onion;
chill. When mixture is partially set, add remaining ingre­dients
and pour into oiled ring mold. Place in refrigerator
until firmly set. When ready to serve, unmold on crisp salad
greens. Yield: 8 servings.
CAESAR SALAD
Combine chopped garlic and salad oil; let stand 1 hour. Place
chilled tomato wedges and greens in large salad bowl; sprinkle
with cheese, salt, pepper, Worcestershire sauce and anchovy
fillets. Break raw egg over vegetables; add lemon juice. Strain
garlic from oil; add oil to vegetables and toss lightly together
until egg is blended. Sprinkle toast cubes over top and serve
immediately. Yield: 6 to 8 servings.
Note: A combination of lettuce, romaine, water cress, endive
and spinach leaves makes a delicious salad.
BEAU-CATCHER PIE
Combine chocolate pudding mix, cinnamon and instant coffee.
Gradually add half of milk. Heat to boiling on HIGH; switch
to LOW and cook 1 minute, stirring constantly. Cool. Add re­maining
milk to butterscotch pudding mix. Heat to boiling
on HIGH; switch to LOW and cook 1 minute, stirring con­stantly.
Cool slightly; fold in half of shaved chocolate. Ar­range
chocolate pudding in bottom of baked pie shell. Place
the 9-inch circle of baked pastry over chocolate layer. Cover
circle of pastry with butterscotch pudding. Chill. Just before
serving, spread whipping cream over top; sprinkle with re­maining
shaved chocolate. Yield: 6 to 8 servings.
SOUR CREAM DRESSING
Combine all ingredients; mix thoroughly. Serve on salad
greens, vegetable salad or cole slaw. Yield: 1Y2 cups dressing.
CLAM APPETIZER DIP
Rub a small mixing bowl with the garlic clove which has been
cut in half Place all remaining ingredients in the bowl; blend
well. Store in refrigerator to mellow flavors and remove from
refrigerator to soften before serving. Serve as a dip for crack­ers,
potato chips or raw cauliflower buds.
Note: If a thinner dip is desired, more clam broth may be
added.
GRAPES ALA CREME
Wash and stem grapes. Drain well and combine with sour
cream. Divide into individual dessert dishes. Chill several
hours. To serve, top with a fine sprinkling of brown sugar.
Yield : 4 to 6 servings.
STEAK DIANE
Cut meat in portions approximately 4 inches by 8 inches.
Peel and slice clove of garlic. Combine with remaining in­gredients.
Let stand about 30 minutes. Add steaks and mari­nate
1 hour in the refrigerator. Preheat Golden Griddle to
MEDIUM HIGH and grease well. Fry steaks 3 minutes on ear:h
side. Yield: 4 servings.
1 package chacalate pudding
mix
Y2 teaspoon cinnamon
1 teaspoon instant coffee
4 cups milk
1 package butterscotch
pudding mix
Y2 square !Y2 ounce)
unsweetened chocolate,
shnved
1 (9-inch) baked pie shell
1 (9-inch) circle baked pastry
Y2 pint heavy cream, whipped
1 Y2 cups sour cream
11.1 teaspoon salt
Y2 teaspoon curry powder
11.1 teaspoon sugar
1 teaspoon prepared mustard
Y2 teaspoon Worcestershire
sauce
1 teaspoon lemon juice
11.1 teaspoon garlic salt
1 garlic clove
2 (3-ounce) packages
cream cheese
1 teaspoon lemon juice
1 teaspoon Worcestershire
sauce
Y2 teaspoon salt
Dash pepper
1 (7-ounce) can minced
clams, drained
I teaspoon clam broth
1 pound seedless grapes
I (8-ounce) carton commercial
sour cream
Brown sugar
2 pounds boneless top
sirloin or club steaks,
Yl-inch thick
11.1 cup salad oil
1 clove garlic
I teaspoon dry mustard
Y2 teaspoon salt
11.1 cup chopped parsley
2 tablespoons lemon juice
1 teaspoon Worcestershire
sauce
Va teaspoon black pepper
17
18
introducing ...
your
*
food freezer
FREEZER MANAGEMENT
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 parry, 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 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.
features of your Ilotpoint unri{!ht freezer
Placement of your Hotpoint Upright Food Freezer in the kitchen where
food is prepared is the ideal arrangement for saving time and steps. The
small area of floor space which an Upright Freezer occupies in contrast
to the large amount of food it stores allows convenient placement. Of
course, if kitchen space is limited, the Freezer may be placed in a dry,
sheltered place in the basement, utility room or garage.
- Note: Food Freezer does not have to be kept in a heated room since tem­peratures
below freezing will not affect the operating mechanism.
BEFORE YOU ADD THE FOOD- Remove all shipping paper and card­board
· and clean Freezer with a baking soda solution ( 1 tablespoon of soda
in 1 quart of warm water). Rinse and wipe dry. Allow Freezer to operate
two to three hours before adding food.
AUTOMATIC TEMPERATURE CONTROL-Located behind the base
panel. Open the Freezer door and remove base panel by lifting up and
out. On the 12 cubic foot model the dial settings range from 1 to 7 with
7 being the coldest position. To maintain an approximate zero degree
temperature in this model, set the Temperature Control Dial to the num­ber
3 position. Other model Upright Freezers have a Temperature Control
marked "Normal" tO "Coldest". To maintain an approximate zero. degree
temperature, the dial should be set on the position marked "Normal". Dial
may be adjusted tO a colder setting, if desired.
SHELVES
FM 12- Freezing coils line the first and fourth aluminum freezing shelves.
For quick freezing, place packages of food to be frozen on the top shelf
This shelf, as well as the top and side walls are lined with freezing coils
making this the quick freezing area. Of course, foods may also be scored
on the freezing shelves after they are frozen. Or move packages to another
part of the Freezer to make room for other food to be frozen.
The second and third wire shelves are adjustable to provide for large
or irregularly shaped packages. To change shelf position, pull shelf straight
out. Select desired position and push shelf into slots provided on the
Freezer liner, being sure shelf locks firmly in place.
FM 16 and 18- Freezing coils line the first and third aluminum freezing
shelves. For quick freezing, place packages of food to be frozen on the top
shelf (the quick freezing area) as this shelf as well as the top and back of
the liner is also lined with free~ing coils. Foods may be stored on the freez­ing
shelf after they are frozen or moved to another part of the Freezer
tO make room for other foods to be frozen.
19
20
The second shelf is adjustable to six positions to make storage area more
flexible. To remove this shelf or change its position, lift up and out. To
replace shelf, slip into shelf guides at desired position making sure the
shelf stops are behind the guides and the shelf rests firmly in place.
The lower shelf is divided. The back section is a solid aluminum shelf,
lined with freezing coils, and the front section a removable wire she!£ To
remove wire section, lift up to release shelf stops and pull out.
DOOR RACKS- One of the racks has been specially designed to hold
frozen juice cans. Drop cans in at the top and remove from the bottom.
The other door racks are ideal for storing frequently-used items. To add
or remove foods, lift rack up, then tilt to stop position.
STORAGE BASKET- The large storage basket, located at the bottom of
the Freezer compartment, glides out easily for adding and removing foods.
This basket may be removed entirely for cleaning or defrosting by pulling
straight out.
INTERIOR LIGHT
FM 12- The interior light is located behind the Hotpoint nameplate at
the center top of the cabinet liner. If the lamp should burn out, a replace­ment
may be purchased from your Hotpoint Dealer.
FM 18 -The interior light is located on the inside of the Freezer door.
If the lamp should burn out a replacement may be purchased from your
Hotpoint Dealer. To remove the shield over the light, remove the screw
on the left side and pull shield forward. To replace, snap shield back in
place and replace screw.
DEFROSTING-Frost should be removed when its accumulation becomes
excessive. Remove frozen food packages to the Refrigerator, pack together
in large cartons or wrap in paper. Remove storage basket. Then disconnect
electric cord from wall outlet and place a large pan of warm water on each
of the freezing shelves. An empty pan placed on the bottom of the Freezer
compartment will catch much of the defrost water and the remainder
should be wiped out with a cloth or spohge as the frost melts. If you prefer,
you may defrost the Freezer by scraping accumulated frost into a pan with
a spatula, plastic or wooden paddle. Leave door open to accelerate defrost­ing.
Defrost time will vary with the amount of frost that has been accu­mulated.
When the Freezer is free of frost, the interior may be cleaned
with baking soda solution (1 tablespoon soda in 1 quart warm water).
Wipe interior dry. Connect Freezer and replace packages of frozen food.
Never use a sharp or pointed instrument for scraping.
LOCK- The FM18 is equipped with a lock so food may be kept secure
regardless of where the Freezer is located. The lock is located on the edge
of the door near the handle.
features of
your itctp.aint
chest-type
freezer
Your new Hotpoint Chest-type Food Freezer may be located in any dry,
sheltered place as the kitchen, basement, utility room or garage. Note:
The Freezer does not have tO be kept in a heated room since temperatures
below freezing will not affect the operating mechanism.
AUTOMATIC TEMPERATURE CONTROL-This control is located on
the interior of the Freezer liner. The Temperature Control Dial is marked
from 1 to 6 with 6 being the coldest setting. The setting marked 1 is
designed to maintain an approximate zero degree temperature. The Dial
may be adjusted tO colder setting, if desired.
LID, HANDLE AND LOCK- The lid is counterbalanced so it will stay in
the open position and both hands are free for loading. The lid may be
opened from either the inside or outside. Handles are equipped with a
lock so food may be kept secure regardless of where the Freezer is located.
INTERIOR LIGHT- The interior light is located in the Freezer lid. If the
lamp should burn out, a replacement may be purchased from your
Hotpoim Dealer.
STORAGE BASKETS -All Hotpoint Chest-type Freezers have removable
stOrage baskets to provide easily accessible space and a convenient method
of separating foods. Wire extensions at each end of each basket form sup­portS
so they can be moved easily along the glide rail, and the diagonally
placed handles make it easy tO lift out fully loaded baskets. To reach the
lower section, lift our just one basket, then slide the others along the glide
rail tO bring any part of the lower section within easy reach.
In addition, one of the baskets in some models is especially designed
to hold pies and cakes so that they will be protected during storage. If
desired, the rack may also be used to store small fruit juice cans.
COMPARTMENT SEPARATORS- Convenient compartment separators
divide the lower section into handy areas. The wire separatOrs make each
area the same width as the basket above it to simplify arranging and keep­ing
a record of the food stored.
FREEZING COILS- These coils line all four walls of the Freezer. In freez­ing
food, place it against one of these walls.
21
22
DEFROSTING- Frost should be scraped from the walls of the Food
Freezer when accumulation interferes with the sliding of the baskets.
Remove frozen food packages tO RefrigeratOr, pack together in large car­tOn
or wrap in paper. Remove baskets. Disconnect electric cord from wall
outlet. Use a spatula, plastic or wooden paddle to remove frost. Scrape
the frost onto a baking sheet, pan or other utensil which will .fit tightly
against the liner wall. Never use a sharp or pointed instrument for scrap­ing
off frost.
' freezer facts
REFRIGERATION SYSTEM-The hermetically sealed Thriftmaster® Unit
is permanently oiled and sealed at the factOry; it will not need any atten­tion
from you.
LIGHT TOUCH DOOR LATCH-All Freezers feature a door closure which
may be opened from either the inside or outside easily.
THE CONDENSER (models FM16 and 18 and all chest-type Freezers) is
located between the inside and outside walls of the Freezer. Its natural
heat may make the exterior feel warm tO the tOuch. This condition is
normal.
The condenser on model FM12 is located on the rear of the cabinet.
Good Freezer performance depends on ventilation through the con­denser,
so be sure that paper bags, etc., do not fall behind the Freezer or
obstruct the space above the condenser.
ELECTRIC SERVICE INTERRUPTION- If the electric service is inter­rupted,
keep the lid or door of the Freezer closed. The greater the quantity
of frozen food it contains, the longer the Freezer will hold the food at a
safe temperature. Generally, the Freezer will keep the food safe for 48
hours after power is interrupted. However, should the interruption last
more than eight hours and you wish tO be certain that the food remains
solidly frozen, it should be transferred tO a locker plant, or packed with
dry ice in the Freezer cabinet. Dry ice usually may be purchased from an
ice or ice cream plant. To keep food solidly frozen, you will need approxi­mately
one and a half pounds of dry ice for each cubic foot capacity of the
Freezer. This will keep food frozen for 24 hours, after which more dry
ice must be added unless electric service has been restored.
Caution: Never add ice for this purpose. It may be warmer than the food
in your Freezer.
CLEANING- The beautiful Calgloss finish on the exterior of the Food
Freezer is exclusive on all Hotpoint appliances. This baked-on finish has
the advantage of color retention as well as resistance to marring, scratch­ing
and chipping. When cleaning the exterior, wash with a mild suds
and water, rinse with clear water and wipe dry. Then polish with Hotpoint
Polish (available from your Hotpoint Dealer).
10 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 fruits 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 freezing.
3. Prepare food immediately. Vegetables and fruits you wish to freeze
should be firm and fully ripe. Prepare and freeze them as soon as possible
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.
23
•
-::::-----
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 packaging them .
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 Yz 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 pounds
per cubic foot Freezer capacity. In normal position, the control dial will
maintain sufficiently low temperatures in the Food Freezer to freeze rec­ommended
quantities of food. 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 refrigerated
surfaces of freezing area (see pages 19 and 21). After packages are frozen
solid they may be rearranged and stacked.
10. Store immediately. Commercially frozen food can be stored any
place in the Food Freezer. These foods should not be allowed ro 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 dose-fitting lid for scalding vegetables and fruits.
A fine sieve or small colander ro 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 pages
58 and 59).
Small loading funnel for fruit and vegetable containers, ro keep sealing
edge clean.
Glass marking pencil for labeling packages.
refreezing foods that have thawed
Refreezing frozen foods that have thawed is never a good idea, and should
only be attempted in case of an emergency. If the food has not completely
thawed, it should be refrozen as quickly as possible. Usually foods that are
refrozen have lower quality and less flavor-vegetables may roughen and
fruits may become soft and mushy. Shellfish cannot be kept above 10°F
safely because of bacteria growth. Once foods have completely thawed,
use them as quickly as possible for they will not keep as long as fresh food.
26
freezing vegetables
PREPARATION FOR FREEZING
1. Only young, tender vegetables at their peak of maturity
should be chosen for freezing. Don't freeze those that are
overripe, 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 vi-
*Some varieties of vegetables are better adapted to freezing than
others. For complete in/ormation, write your State Department of
Agriculture Extension Service.
tamins 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 28 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.
-~ ~oo·
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 point. ..___
b. Place vegetables in a wire basket or rack above the boiling
water. Cover and begin timing immediately. Refer to table,
page 28, for steaming times. Keep heat on HIGH while
they are steaming.
c. If using a pressure cooker, the petcock should be left open.
d. Chill the vegetables immediately after scalding by~­in
them in cold running water (50°F) or ice water. Re­-
move vegetahleSfrom water promptly after they are thor­oughly
chilled.
e. Drain thoroughly on toweling or absorbent paper. Pack­age
vegeta les m moisture-vapor-proof containers. Leave
one-half inch head space in package. (See page 58 for
packaging instructions and suggested materials.)
f. Place package against as many freezing surfaces as possible
in Freezer.
27
VEGETABLE
ASPARAGUS
BEANS :
lima
BEETS
PREPARATION
Wash in cold water, remove tough part of
stalk, sort according to size of stalk. Cut
spears to fit conta iners, or cut in 2·inch
lengths. Scald according to size of stalk.
SCALDING
Boiling ,
Water ~team
Small stalks
2 min. 3 min .*
Medium stalks
3 min. 4 min.
())1 S.C. .e-... t \.
Sort and wash in cold water. Lift out of water 3 min.* ~n .
and snip ends. Cut snap beans in I or 2-inch
pieces. Leave "French11 beans whole or slice
lengthwise in strips. ,._. f£.c.&-
:..-
Wash and sort pods in cold water. Scald, cool
in ice water and squeeze beans out of pods.
Select young tender beets of deep red color,
medium size about 2 inches in d iameter. Sort
out small beets to pack whole. Cook until
tender, then rub off peels, slice or dice.
Small
2 min.* 4 min.
Medium to large
3to4 4to5
min. min.
PACKAGING
Chill immediately. Dra in. Pack whole
sta lks parallel with heads in alternate
directions, leaving no head space.
Seal.
Chill immediately in ice water. Drain.
Pa ck in Freezer boxes, cartons, or pol­yethylene
bags, leaving Y2-inch head.
space. Seal.
Wash again in runn ing water. Drain .
Pack in cartons, bags or boxes, leav­ing
Y2-inch head space. Seal.
Chill immediately. Drain . Pack small
beets whole. Slice or dice large beets.
Pack in containers, leaving Y2- inch
head space. Seal.
BROCCOLI Select tender uniform heads of dark green 3 min.
color. let stand Y2 hour in salted water (4
teaspoonfuls salt in I gallon water) to re-
5 min.* Chill immediately. Drain . Package in
cartons with heads in alternate direc­tions,
leaving no head space. Seal.
move insects. Wash and remove woody stems.
Split lengthwise into pie_ces so buds are not
more than I Y2 inches across. Scald.
BRUSSELS
SPROUTS
Choose firm, bright green medium -sized 4 min.* SY2 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 .'f 4Y2 min.
wash and peel. Leave small carrots whole. '----
Cut others into V.. -inch slices, cubes or length -
wise strips. Scald. f ~ P
CAULIFLOWER Select compact, tender, white heads. Trim
and wash. Break into flowe rets l -inch wide
and approximately I Y2 to 2 inches long .
Soak in salted water until ready to scald .
CORN ON COB Select young corn with th in, sweet milk. Husk
and remove silk. Wash ears carefully. Sort
according to size.
CORN,
WHOLE KERNEL
CORN,
CREAMED-STYLE
* Preferred method.
28
Scald corn on cob. Cool qu ickly 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 kn ife.
3 min.* 4 Y2 min.
Small ears
7 m i n .<~< 9 min.
Medium ears
9 min. 10 min.
Large ears
II min. 12 min.
4 min.* 4 min.
4 min.*
Chill immediately. Drain. Package
compactly in freezer containers, leav­ing
no head space. Seal.
Cool quickly, drain and pack into con­tainers,
leaving Y2-inch heod space.
Seal.
Chill immediately. Drain. Package
compactly, leaving na head space.
Seal.
Chill twice as long as you scald. Wrap
several ears together in freezer pa­per.
Place in stockinette or in poly­ethylene
bag. Seal.
Package quickly in cartons after cut­ting
from cob. leave Y2-inch head
space. Seal.
Package in moisture-vapor-proof con­tainers,
leaving Yl-inch head space.
Seal.
VEGETABLE
EGGPLANT
GREENS:
Beet g reens,
collards, kale,
mustard g reens,
spina ch,
Swiss chard,
turnip g reens
KOHLRABI
MUSHROOMS
OKRA
PEAS
PEAS,
BLACK-EYED
PEPPERS AND
PIMIENTO
POTATOES,
FRENCH-FRIED
POTATOES,
SWEET
SQUASH,
SUMMER
SQUASH,
WINTER
*Preferred method.
SCALDING
PREPARATION Boiling PACKAGING
Water Steam
Select firm ripe eggplant 6 to 9 inches in di- 4 min.*
amete r. Wash, peel and sl ice in YJ-inch slices.
5 min. Drain we ll. Separate slices with freezer
paper. Package compactly and seal.
Scald . Cool in citric acid solution (4Y2 tea-spoonfuls
powdered citric acid to 1 quart
warm water). Remove from solution and chill
in cold water.
Se lect you ng, te nder leaves. Wash .thorough ly
a nd lift o ut of water to drain . Remove Iough
stems a nd imperfect lea ves. Cut in pieces, if
desired. Sca ld.
Select you ng and tender plants. Cut off tops.
Wash; peel or dice in Y2- inch cubes. Leave
sma ll koh lra bi 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 teas poons pure citric acid to 1 quart wa­ter).
Sca ld.
Beet greens, ka le,
chard, mustard
and turnip greens
2 min .*
Collards
3 min.
Spinach
1% to
2 min.
Cubes
1 min. 1 Y2 min.*
Whale
3 min . 3Y2 min.
Slices and quarters
3 min. 3 Y2 min.*
Whole
4 min. 5 min.
Chill in co ld water an d dr a in
thoroughly between absorbe nt towels.
Pack in freeze r ca rtons or bags a nd
sea l.
Chill immediately. Drain. Package
compactly in containers or freezer
wrapping. Seal.
Chill in cold water. Drain and pack­age,
leaving Y2-inch head space. Seal.
Choose young ten der pods. Ca refully cut aff 3 to 4
stem, a llowing juice to lea k out. min .
3 to 4 Package in containers altern a ting
min. * stems and ends. leave Y2-inch head
space. Sea l.
Young te nder peas whic h a re sweet a nd not 1 min.* 1 Y2 min .
starchy are best. Shell, d iscard over-ma ture
peas.
Se lect tende r, well-fi lled pods. She ll, d iscard- 2 min.*
ing hard peas. Scald.
Wash. Cut out stem end, remove seeds. Slice, 2 min.
d ice 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 salted ice water. Drain thor­oughly.
Fry in deep fat heated to 375°F for
3 minutes. Drain well but do not salt.
Wash. Cook until almost tender and cool to
room temperature. Peel; cut in halves, slices
or mash . Cold candying syrup may be added,
if desired .
3 min.
4 min.
Select tender squash with soft rind. Cut in 3 min.* 4% min.
Y2-inch slices.
Select ripe hard-shelled variety. Peel, cut in
l-inch cubes, cook until soft. Mash, if desired.
Ch ill immediately. Dra in. Pac kage
compactly, lea ving Y2-inch head space.
Seal.
Chill immediately. Drain . Package
compactly, leaving Y2-inch head space.
Seal.
Chill, drain and pack into containe rs.
leave Y2-inch head space, if cooked;
no head space if uncooked.
Cool to room temperature. Package
in freezer bags or cartons, separating
layers with freezer paper. Seal.
Pack in freezer conta iners, allowing
Y2-inch head space. Seal.
Chill immediately, drain and package.
leave Y2-inch head space; seal.
Chill quickly by floating pan in ice
water. Package without seasoning,
leaving %-inch head space. Seal.
29
30
frozen vegetable cookery
"
GUIDE TO
COOKING TIME
(for approximately 1 pint)
Vegetable
Asparagus
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Corn, cut
Corn on the cob
(thaw before cooking)
Green Beans, cut
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. Corn on the cob should be completely
thawed before cooking. Leafy vegetables should be partially
thawed; if cooked from completely frozen state, the outer
edges will be cooked while the center is still icy. 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 COOKING
FROZEN VEGETABLES below. The COOKING TIME chart below
will serve as a guide for timing the cooking process of home­frozen
vegetables.
GUIDE FOR COOKING FROZEN VEGETABLES
1. Select proper-sized, covered utensil. Add Y4 to Y2 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 switch to LOW and start count­ing
cooking time.
3. To thaw vegetables partially before cooking and 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 satisfactory.
However, it requires an extra seep and more water.
Minutes to cook Minutes to cook
after steaming Vegeta!:ile ofter steaming
7 to 10 Green Beans, french Style 8 to 10
5 to 8 Kale 15 to 20
5 to 8 Kohlrabi 7 to 10
5 to 10 lima Beans 12 to 16
5 to 8 Mushrooms (Saute) 10 to 15
3 to 5 Peas 5 to 7
Spinach 4 to 5
4 to 6 Swiss Chard 7 to 10
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 33), 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 m 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 P'ack. 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 its own juice
Dry Sugar Pack
31
32
GUIDE FOR MAKING SYRUP
Cups of sugar Approx. Cups of water to Approx.
Percentage to be added per yield in add to 4 cups of yield in
of syrup pint of water pints white corn syrup pints
40% (light) 2Y> lY> 5 4Y>
50% (medium) 2Y> Ph 3 3Y>
60% (medium) 3% 2 lY> 2%
65% (heavy) 4Y> 2'14 y, 2'14
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 Y2
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 58.)
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 %-inch
thickness. If apples are to be packed in sugar,
prevent discoloration by submerging sl ices
for 15 minutes in a solution of 2 tablespoons
salt dissolved in 1 gallon water. Drain. Solu­tion
may be re used.
Select firm, fully ripe fruit of bright, uniform
color. Wash and sort as to size. Halve and re­move
pits. Peel and slice, if desired. Heat un­peeled
fruit in boiling water Y2 minute.
Proper maturity is important. Immature ber­ries
shou ld not be used. Wash in cold or iced
water and drain thoroughly on absorbent
paper towels.
Select large, tender-skinned berries. Pick
over, wash in iced water and drain. If de­sired,
preheat in steam 1 minute to tenderize
skin.
Wa sh cherries in iced water. Remove from
water, so rt and stem. Freeze only unifo rmly
red, mature cherri es. Place cherries on troy
a nd chill in refrig erator until fir m e nough to
remove p its. Use fork for removing pits; avoid
squeezing t he pit out.
Pre pare quickly in same way a s sour cherries.
However, sweet cherries may be f rozen whole,
with or withoot p its. Pits g ive an almond-like
fla vo r.
Weigh one part dry sugar to 8 parts shre d ­ded
coconut, adding sufficient coconut-milk
to moisten .
Wash in iced wate r, stem and el iminate poor
berries. Drain well.
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 Y2 teaspoon ascorbic acid to
each quart of syrup. Leave l-inch head space.
Sugar pack. Sprinkle Y2 cup sugar over each
quart of apples. Leave Y2-inch head space.
Seal.
Syrup pack. Pack in container; cover with
40% syrup to which ascorbic a cid has been
added ('/.s teaspoon asorbic 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 34-inch head space
for pints and 1 Y2 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 space, seal.
Sour cherries are best packed with dry sugar.
Mix gently 1 part sugar to 4 parts fruit by
weight, until •ugar is dissolved. Package, al­low
Y2-inch head space. Sea l.
Cover with 40% sugar syrup which co ntai ns
ascorbic acid. Package, allowing head space.
Seal.
Allow head space when pack ing. Sea l.
Cranberr ie s ma y be pa cked whole, without
sugar, or in a 50% sugar syrup. Th ey can
also be pureed and packed in an equal
amount of sugar- 2 cups to 2 quarts of be r­ries.
Leave head space and se al.
Cover with cold 50% syrup or pack dry, using
% cup sugar to 1 quart currants. Leave head
space and seal.
Pack into containe rs, leaving Y2-inch head
space. Seal.
33
FIGS
GOOSEBERRIES
MELONS:
CANTALOUPES
HONEYDEWS
WATERMELONS
ORANGE AND
GRAPEFRUIT
SECTIONS
PEACHES
PEARS
PINEAPPLE
PLUMS AND
PRUNES
RASPBERRIES
RHUBARB
STRAWBERRIES
34
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 %-inch 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 di­vider-
membranes. Drain .
Promptness in handling is important. Sort,
peel (skins may be loosened by scalding
whole peach 30 seconds in bailing water)
and pit. Peel and slice 1 quart of peaches at
a time.
Select pears which are fully tree-ripened.
Wash, peel and core. Cut in halves or quar­ters.
Heat in boiling 40% syrup for 1 ta 2
minutes.
Select fully ripened pineapple. The leaf-like
center spines will pull out easily when pine­apple
is ripe. For easy peeling, cut unpeeled
pineapple into 3/.o-inch slices, peel slices. Re­move
all of core and eyes with small round
cutter. 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 be rries 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 40% syrup contain­ing
ascorbic acid. Leave head space, seaL
Pack whole without sugar ar cover with 50%
syrup. Leave head space and seaL
Cover with orange juice or 40% 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 (\4 teaspoon
ascorbic acid to 1 Y2 cups syrup). SeaL
Pack immediately in freezer carton. Add 40%
syrup to which ascorbic acid has been added
(li.l teaspoon ascorbic acid to 1 Y2 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 to 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 ta 1
part dry sugar by weight. Put in containers,
leaving head saace. SeaL
Syrup pack: Pack berries in freezer carton,
cover with cold 50% syrup leaving head
space. SeaL
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 58), allowing sufficient head
space for expansion, 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 33
and 34.)
PUREES
Purees are used in many delightful ways to add variety to your
menus. They may be used in recipes, as sauces, 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 58), allowing Y2 to %-inch head
space. If sweetening is desired, add Y2 to ¥3 cup of granulated
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 to4 hours
lhour
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.
35
36
freezing meats
always select fresh,
high quality meat for freezing
to be assured of good results
PREPARATION
1. Remove as much bone and fat as possible before packaging. Bone takes
up space and excess fat will become rancid 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 moisture­vapor-
proof paper between portions so they will separate easily.
3. Less tender cuts should be made into ground meats, stew meats, etc.,
instead of roasts and steaks.
PACKAGING
Good packaging means good results.
1. Use moisture-vapor-proof material when wrapping all meat (see page
59).
2. Use drugstore or butchers' wrap. Pull wrapping material tight against
meat 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 fat meats.
Spices and other seasonings actually retard this developrr.ent. 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 need additional cooking time.
Frozen roasts require approximately one-third tO one-half again as long as
unfrozen ones. 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. For roasting meats, the table on page 38 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 freezer 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.
/
37
REFERENCE CHART FOR ROASTING UNFROZEN MEATS
MEAT APPROXIMATE
OVEN THERMOMETER ROASTING TIME
TEMPERATURE DONENESS TEMPERATURE IN HOURS
Standing Rib 325 °f Rare 140°f ]3,4
Medium 160°f 2
Well 170°f 2V2
6to 7 lbs. 325 °f Rare 140°f 2
• Medium 160° f 2% Well 170°f 3V3
8 to 9 lbs. 325°f Rare 140°f 2Y2
Medium 160 °f 3
Well 170°f 4%
Rolled Rib 4to 5 lbs. 325°f Rare 140"f 2
Medium 160° f 2V2
Well 170°f 3
6 to 7 lbs. 325 °f Rare 140°f 3
Medium 160°f 3 \.4
Well 170°f 4
Rolled Rump 4 to 5 lbs. 325°f Rare 140°f 2V..
(high quality) Medium 160°f 3
Well 170°f 3 \.4
Sirloin Tip 3 to 41bs. 325° f Rare 140°f 1 Y2
Medium 160°f 2
Well 170° f 2V..
HAM (whole) 10 to 121bs. 325 °f Well 160°f 3Y2
14tol61bs. 325°f Well 160°f 4\.4
(half) 6 to 8 lbs. 325 °f Well 160° f 2Y2
HAM (picnic shoulder) 6 to 8 lbs. 325 °f Well 170° f 3Y2
LAMB
leg (whole) 6 to 7 lbs. 325 °f Well 180°f 33,4
(half) 3 to 4 lbs. 325 °f Well 180°f 23,4
Rolled Shoulder 3 to 4 lbs. 325 °f Well 180°f 2Y2
PORK
leg (fresh ham) 6 to 8 lbs. 325 °f Well 185 °f 4
12 to 14 lbs. 325 °f Well 185° f 6
loin 4 to 5 lbs. 325°f Well 185 °f 3
Shoulder Butt 4 to 5 lbs. 325 °f Well 1•85 °f 3%
VEAL
leg 5 to 6 lbs. 325 °f Well 170°f 3
7 to 8 lbs. 325 °f Well 170°f 3%
loin 4 to 5 lbs. 325°f Well 170°f 3
Shoulder 5 to 6 lbs. 325°f Well 170°f 3Y2
Rolled Shoulder 3 to 4 lbs. 325°f Well 170°f 3
5 to 61bs. 325° f Well 170°f 3V2
frozen roasts require approximately one-third to one-half again as long as unfrozen ones
38
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, should
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 freeze imme­diately.
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 score. 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.
39
PACKAGING
freezing
PREPARATION
1. Clean poultry thoroughly and wash well in cold water.
2. Leave birds whole for roasting. Cut fryers into pieces. Cut
very young chickens in half for broiling.
3. Package in moisture- vapor- proof wrapping. Insert two
sheets of foil, cellophane, pliofilm or polyethylene be­tween
halves of broilers or between layers of cut-up
poultry for easy separation. Freeze immediately.
4. Wrap giblets and freeze separately.
5. Freeze turkeys and roasting chickens without stuffing, to
prevent bacteria growth.
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. Chicken pieces may be cooked
as directed under "Ground Meat," page 3 7. Roast, broil or
pan-fry young and tender birds. Stuff just before roasting.
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.
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 52.)
poultry
REFERENCE CHART
FOR ROASTING
UNFROZEN POULTRY
ITEM WEIGHT
CHICKEN (stuffed) 3V2 to 4V2 lbs.
4 to 5 lbs.
DUCK (stuffed) 3 to 4 lbs.
4 to 5 lbs.
GOOSE 8 to 10 lbs.
10 to 12 lbs.
TURKEY (whole) 6 to Sibs.
8 to 10 lbs.
10to 121bs.
12to141bs.
14 to 16 lbs.
16 to 18 lbs.
18 to 20 lbs.
20 to 24 lbs.
(halves and 3Y2 to 5 lbs.
quarte rs)
5 to 8 lbs.
8 to 121bs.
MEAT APPROXIMATE
OVEN THERMOMETER ROASTING TIME
TEMPERATURE TEMPERATURE IN HOURS
325°F 3 to 3%
325 °F 3V2
2V2 to 2'!4
2% to 3
3% to 4
4 to 4Y2
325°F 190°F 33A to 4%
325°F 190°F 4 to 4V2
325°f 190°F 4% to 5
325 °F 190°F 5 to 5'A
325°F 190°F 5 'A to 6
325 °F 190°f 6 to 6V2
325°F 190°F 6V2 to ? V2
325°F 190°F 7V2 to 9
325°F 190°F 3 to 3V2
325 °F 190°F 3% to 4
325 °F 190°F 4 to 5
41
42
freezing cooked foods
• Freezing cooked foods saves time-and many cooked foods may be frozen
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- 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 4
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.
Vegetables-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 (or plan for company by doing an extra large package) and
wrap in recommended materials (see page 58). 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 Hot point Food Freezer, you will not need to "eat to save." Freeze
leftover meat loaf, roasts, turkey or chicken, baked ham and other pre­cooked
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.
SERVING
To serve these foods, thaw gradually over LOW heat adding a little liquid
if necessary to prevent foods from sticking to the pan. Or heat slowly in
a 300°F oven for 45 minutes to one hour.
freezing pastry
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.
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 between. Wrap and freeze.
Sepante pastry circles with two layers of moisture-vapor-proof paper,
place on baking sheet or cardboard for support, slip into moisture-vapor­proof
bag and seal.
UNBAKED PIES
Preparation- 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 two tablespoons of flour with the sugar required
for each package.
43
..
44
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 ( 400 ° 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 stored in a Refrigerator.
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
freshly baked 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 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 they
are thawed.
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.
2. Place the frosted cake in a sturdy box large enough so as
not to touch the frosting; cover the box with moisture­vapor-
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.
•
46
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 you
would 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.
11
I
ice cream and other des
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 with fresh and frozen fruit s,
cakes and pastries ala mode and filling for cream puffs.
COMMERCIAL ICE CREAM
Cartons of commercial ice cream may be kept in the Hot point
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 stiffly, place 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 ca~tons immediately in your Food Freezer.
47
48
1'l4 cups milk
Y2 cup sugar
2 eggs, separated
1 teaspoon gelatin
1 teaspoon vanilla extract
1 cup heavy cream, whipped
11;4 cups sugar
h cup lemon juice
Grated rind of 1 lemon
1;4 teaspoon lemon extract
1 pint milk
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 Y2-inch head space. Freeze immediately.
Yield: 1 pint.
ICE CREAM VARIATIONS
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 ~ 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.
freezing breads
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°F) 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 mi nutes.
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 orip:inal
wrapping at room temperature or in a warm oven (300°F).
Commercial bread can be stored for two weeks without re­packaging.
FR EEZING 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 freezin g. If dough is frozen do
nor store more than one month.
I ·:;;yr·: ..
50
freezing eggs
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 Y2 ro y,j -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 unf~ozen egg whites.
Frozen egg whites, thawed to room temperature, make as good, if not
better meringues, frostings and Angel Food Cakes as 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, or Y2 teaspoon salt. Pack in
freezer carton allowing head space. Place in Freezer.
0
• ~ ~ ~ ~ y
I •• c:::::J:
~~~~~JD~~
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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 and country-fresh butter. Bring a large sur.ply .
home to freeze and store for future 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 58). Thaw butter gradually in the Refrigerator
or at room ~emperature .
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 the Freezer, if
closely packaged in moisture-vapor-proof containers, though
there may be some 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 protessed
cheeses. Freezing and thawing make these cheeses crumbly
and cause fat to separate.
m·lk
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.
0
51
52
lunch box ideas
Now you can end "lunch box monorony" 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 se1tl indi­vidual
servings in recommended cartOns (see page 59). For
accessibility and conservation of Freezer space, pack a week's
supply of each individually packaged item in a paper box.
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 rough 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 taste-appeal 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.
53
54
freezer Ineals
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.
MENU
HAM CONES
HONEY-PECAN SWEET POTATOES
PEAS AND CORN
FROZEN FRUIT SALAD
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
shel£ 3. Place casseroles containing Honey-Pecan Sweet Pota­toes
and Cranberry Crunch on top shelf, position C, reversible
shelf up. 4. Bake in a 375 °F oven 45 minutes.
HAM CONES
Mix first 6 ingredients together thoroughly. Shape mto o cone­shaped
parries. 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.
HONEY-PECAN SWEET POTATOES
Arrange potatoes in a greased 1 V2 quart casserole. Add re­maining
ingredients. Wrap in moisture-vapor-proof material
or rape on cover and freeze. Yield : 6 servings.
PEAS AND CORN
Place vegetables in 2-quarr casserole. Cut butter into small
squares and scatter over top. Cover and seal. Yield: 6 servings.
FROZEN FRUIT SALAD
Add cherry and lemon juice ro fruits and sugar. Whip cream
until srif£ 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 together into
mixing bowl. Add sifted corn meal. Combine egg, buttermilk
and shortening aod add to dry ingredients. Mix well. Pour
barter into well-greased corn stick pan. Bake 25 minutes in
400°F oven. Wrap in aluminum foil for freezing. Yield: 12
Corn Sticks.
CRANBERRY CRUNCH
Mix oatmeal, flour and brown sugar together. Cur 1n burrer
unril mixture is crumbly. Pack V2 of mixture in borrom of
1 V2 -quarr greased baking dish. Cover with cranberry sauce.
Top with remaining crumb mixture. Wrap in moisture-vapor­proof
material and freeze. Bake unthawed for oven meal.
After baking cur 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.
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
V2 cup crushed cornflakes
6 pineapple slices
3 to 4 medium-sized
sweet potatoes, cooked,
peeled and sliced
\12 cup light corn syrup
\l.i cup honey
Salt, pepper
\l.i cup butter or margarine
ll:! cup pecan halves
1 (12-oz.) pkg. frozen peas
1 (12-oz.) pkg. frozen corn
\12 teaspoon salt
\12 teaspoon monosodium
glutamate
2 tablespoons butter or
margarine
Yl cup water
2 tablespoons maraschino
cherry juice
1 tablespoon lemon juice
\12 cup diced, canned apricots
V2 cup diced pineapple
\12 cup halved, seeded grapes
V2 cup chopped maraschino
cherries
14 cup suga r
V2 cup heavy cream
\l.i cup mayonnaise
YJ cup flour
Y2 teaspoon salt
1 teaspoon baking powder
\12 teaspoon soda
1 tablespoon sugar
1 Yl cups corn meal
1 beaten egg
1 cup buttermilk
2 tablespoons melted
shortening or salad oil
1 cup uncooked quick-cooking
oatmeal
\12 cup all-purpose flour
1 cup brown sugar,
firmly packed
Y2 cup butter or margarine
1 (1-pound) can whole
cranberry sauce
55
2 pounds veal steak,
sliced thin
14 cup shortening
1 Yz cups boiling water
1 beef bouillon cube
STUFFING
2 ounces suet or salt pork
ground {or use bacon drippings)
2 eggs, beaten
1 Yz teaspoons salt
14 teaspoon pepper
14 teaspoon thyme
2 Yz tablespoons chopped onion
2 tablespoons lemon juice
4 slices bread, crumbled
56
MENU
VEAL BIRDS
PARTY POTATOES
GREEN BEANS WITH TOASTED
ALMONDS
ANGEL PIE
DIRECTIONS FOR COOKING
1. Unwrap or untape all items. 2. Heat meat drippings to boil­ing
(thicken for gravy by adding 2 tablespoons flour combined
with 1 cup cold water). 3. Place Veal Birds in 7xll-inch bak­ing
dish, pour hot gravy over meat and cover dish with
aluminum foil. 4. Place potatoes on baking sheet. 5. Bake
potatoes and Veal Birds in preheated 400 °F oven for 30 min­utes.
6. Cook 2 packages frozen beans as directed on package.
When serving, top with toasted almonds.
*VEAL BIRDS
Trim meat and cut into 12 rectangular pieces. Combine all
ingredients for stuffing. Spread stuffing on each piece of meat.
Roll and tie. Melt shortening in 10-inch skillet on SECOND.
Add meat and brown on all sides. Combine water and bouillon
cube; add to browned meat. Cover skillet; switch to LOW and
continue cooking for 1 hour. Allow meat to cool. Package
meat in moisture-vapor-proof material. Freeze. Package meat
drippings separately in freezer container. Yield: 6 servings.
*Beef round steak may be substituted for veal, if desired.
PARTY POTATOES
Add water to potatoes and bring to a boil on HIGH. Switch to
LOW; cook about 20 minutes or until tender. Drain and mash.
Add remaining ingredients and beat until fluffy.Heapwhipped
potatoes into aluminum foil shells. (To make shell, form a 10-
xl2-inch piece of aluminum foil into the shape of half a
baked potato skin.) Sprinkle with paprika, if desired. Cool and
package in moisture-vapor-proof material. Yield: 6 servings.
GREEN BEANS WITH TOASTED ALMONDS
Melt butter on SECOND. Add almonds and brown. Cool al­monds
and package in freezer carton. Freeze. Yield: \12 cup
roasted almonds.
ANGEL PIE
Separate eggs and beat whites until frothy. Add cream of tar­tar
and beat until they stand in glossy peaks. Gradually beat in
sugar. Add flavoring. Make a 9-inch circle on brown paper.
Place on baking sheet. Spread part of mixture smoothly on
circle. Pile remainder evenly on circle at the edge to form a
large meringue shell. Bake in preheated 300°F oven for 50
minutes. Set aside to cool. Gently pull brown paper from bot­tom
of meringue and return meringue to baking sheet.
For filling, beat egg yolks until thick and lemon colored.
Gradually beat in sugar, lemon juice, rind and water. Place
mixture in pan. Switch to THIRD and cook, stirring constantly,
until thick and smooth. Cool.
Place \12 of whipped cream in cooled meringue shell. Next
pour lemon filling over whipped cream. Top pie with remain­ing
whipped cream. Freeze pie until firm, then wrap tn
moisture-vapor-proof material. Yield: 1 9-inch pie.
Note: To thaw, remove wrapping immediately and place on
serving plate. It will be ready to serve by the time the meal
is heated and eaten (about one hour). Meringue is fragile and
should be handled carefully.
Y2 cup water
6 or 7 medium-sized
potatoes, quartered
Salt
Pepper
YJ cup sour cream
Milk to moisten
\4 cup butter or margarine
1 tablespoon grated onion
h cup slivered almonds
1 h tab:espoons butter
4 eggs
\4 teaspoon cream of tartar
1 cup sugar
\4 teaspoon almond extract
h cup sugar (for filling)
2 tablespoons lemon juice
2 teaspoons lemon rind
\4 cup water
1 cup heavy cream, whipped
57
58
containers for packaging
Proper packaging is essential for successful freezing. Choose only
top quality packaging materials-designed to fit the specific food you are
preparing. Packaging must retain the moisture in the food and keep the
air out; thus, good packaging material is moisture-vapor-proof Properly­sized
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: 1. 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.
Gla ss 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.
freezer wrappings
Wrapping papers are suitable for meat, fish, poultry, cake, pie
and dry, solid foods. The following types 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 60) and heat
seal. In storing cellophane it is important to remember that
59
..
Drugstore wrap. ( 1) Place food
to be wrapped in center of the
wrapping pape r. (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 a ir as
possible. Seal with tape or tie firmly
with heavy string.
high humidity and high temperature are harmful to this ma­terial.
An outer covering of stockinette is recommended to
protect cellophane coverings from puncturing and tearing in
che 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 itself (Ordinary
wrapping paper may be used in place of the stockinette.)
Saran. Press tightly around food .. Use drugstore wrap. Seal
with freezer tape.
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 drugstore wrap for these materials (see page 60).
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 moisture-vapor-proof wrapping and attach la­bels.
Ordinary cellophane tapes will not hold a seal at the tem­perature
maintained in the Food Freezer.
general instructions
for using wrappings
1. Use a generous amount of paper.
2. Drugstore wrap. Place food in center of paper. Bring two
opposite edges rogether 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 rogether 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 suit
able for wrapping.
Stockinette. Use as outer covering
when packaging with cellophane
or pliofilm . Pull tightly over package;
fasten with string or tie knot.
Paper cartons. Filling , Use funnel
of the type il lustrated for easy filling .
Sealing' Use spatula, placing in the
fold. Seal with hot iron.
Labeling container. Be sure to
label all containers and packages.
List contents and dote that it was
placed in the Freezer for storage.
and mold foil to shape of the food .
Only one thickness is required. No
heat sealing or taping is necessary .
61
62
aximum storag
MEAT
Months
Food of Storage
Beef
Steaks, roasts 8 to 12
Frankfurters 2 to 3
Ground beef 4 to 6
Kidney, tongue 3 to 4
Pork
Fresh pork 4 to 6
Bacon, unsliced 3 to 4
Bacon, sliced 1
Ham 3 to 4
Pork, ground and
unsalted 3 to 4
Sausage, seasoned
and smoked 2 to 3
Sausage,
unseasoned 4 to 6
Variety meats (liver,
heart, kidney, .tongue) 1
lamb 8 to 12
Most Game
Veal
FISH
lean fish (bass, cod,
perch, pike, sunfish,
etc.)
Fatty fish (catfish,
herring, mackerel,
etc.)
Salmon
Shellfish
Shrimp
Fresh, unpeeled
Cooked, unpeeled
Cooked, peeled
8 to 12
6 to 8
6 to 8
3 to 4
2 to 3
4 to 6
4 to 6
4 to 6
2 to 3
periods RECOMMENDED AT 0°F
FOWL VEGETABLES (cont.) FRUITS (cont.)
Months Months Months
Food of Storage Food of Storage Food af Storage
Ga me birds 8 to 12 Greens 12 Oranges, grapefruit 8 to 12
Geese 3 to 4 Kohlrabi 8 to 12 Peaches* 16
Poultry Mixed vegetables 8 to 12 Pears 6 to 8
Cut up, broilers 4 to 6 Mushrooms 6 to 8 Pineapple 16
Whole 6 to 8 Okra 12 Plums 8 to 12
Creamed 3 to 4 Peas, black-eyed 12 Prunes 8 to 12
Giblets 1 Peas, green 12 Raspberries* 16
Turkeys, unstuffed 6 to 8 Peppers 8 to 12 Rhubarb 16
Creamed 2 to 3 Potatoes, French fried 2 to 3 Strawberries* 16
Pumpkin, mashed 16
DAI RY PRODUCTS Squash, summer 8 to 12
Squash, winter 12 BAKED FOODS
Creamery butter 4 to 6 Sweet potatoes 12
Heavy cream (40%) 3 to 4 Turnips 12 Yeast bread 8 to 12
Milk 4 to 6 Rolls 6 to 8
lard, rendered 4 to 6 Unbaked 1 or less
Cottage cheese Cakes
(uncreamed) 4 to 6 FRUITS Baked 3 to 4
Cheese 4 to 5 Baked, frosted 2 to 3
Eggs 8 to 12 Apples 16 Unbaked 1 or less
Ice cream 1 Apricots* 16 Cupcakes 2 to 3
Ber6es* 16 Pies
VE GETABLES Blueberries 12 Baked 2 to 3
Cherries, sour 16 Unbaked 3 to 4
Asparag us 6 to 8 Cherries, sweet 12 Chiffon 1 or less
Beans, green or wax 8 to 12 Coconut 8 to 12 Quick breads, baked 2 to 3
Bea ns, lima 12 Cranberries 16 leftover coo ked foods 1 or less
Broccoli 12. Currants 12 Sandwiches 1
Brussels Sprouts 12 Dates 8 to 12 Prepared foods 2 to 3
Carrots 12 Figs 8 to 12 Stews and soups 2 to 3
Cauliflower 12 Gooseberries 8 to 12
Corn on cob 8 to 12 Grapes 8 to 12
Corn, whole kernel 16 Juices 8 to 12 *Storage times are fo r sugar or
Corn, creamed 8 to 12 Melons 8 to 12
syrup packed fruit, with ascorbic
Eggplant acid added as needed. Dry packs 8 to 12 Mixed fruits 6 to 8 do not store as long.
63
refrigerator and freezer
"know-how"
BEFORE CALLING FOR SERVICE ••.
If your Feezer or Refrigerator is not oper­ating
properly, we suggest that you check
for the foll_owing:
1. Is the electric plug firmly placed in the
outlet?
2. Is the wall outlet in good repair?
3. Is an extension cord being used? If so,
it should conform with local electrical
codes.
4. Is it sharing a wall outlet with other ap­pliances?
(For best operation it needs
an outlet of its own.)
5. Has the fuse blown?
6. Is the Temperature Control at the
proper setting?
7. Has anything fallen behind the Refrig­eratOr
or Upright Freezer that might
obstruct air circulation through the
condenser?
8. Has the door been left open for an un­usually
long time?
9. Is your RefrigeratOr or Freezer resting
firmly on the floor on all fom corners?
(Cause of undue noise from vibration.)
10. Is interior air circulation of the Refrig­eratOr
blocked by overcrowding on the
shelves?
If none of these are the cause of your trou­ble,
call your Hotpoint Service Representa-tive.
To help him give you the best service,
be sure to know the model number of your
RefrigeratOr or Freezer. This number is
located on t