Freezer Features
door storage
Lets you store
frozen food
as conveniently as putting books on
a shelf—where they are easy to see,
identify and
remove. Shelves are
roomy enough for storing home-frozen
items or
and are designed to
accommodate regular or odd-shaped
packages.
Juice-can door shelf
Specially sized
standard
frozen juice cans and other
shaped containers. Some models have
two juice-can shelves.
Interior light
(on models so equipped)
Turns on automatically when door is
opened, turns off when door is closed.
Key-ejecting lock
(on models so
equipped)
Keeps your frozen food supply secure,
discourages unauthorized
The spring-loaded lock is designed so
that the key is automatically
key will not remain in lock in either
the open or closed position. Keep
out of reach of children and away
freezer.
Refrigerated cabinet shelves
Cooling coils welded to these shelves
hasten freezing when food is placed
in direct contact with shelves.
10 Rules
for Successful
Food Freezing
1. Freeze the best. Freeze only
quality foods. Freezing retains quality
and flavor; it cannot improve quality.
2. Keep work area clean.
3. Work quickly. The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will be.
You’ll save time, too, because less
culling and sorting will be necessary.
4.
Choose
correct packaging materials.
Frozen
foods will dry out if not prop-
erly wrapped or packaged. Both rigid
containers and flexible bags or wrap-
pers can be used. Make sure they are
especially designed for freezing.
5.
Follow reliable instructions
for
freezing different types of food.
6.
Freeze foods
in practical
sized packages.
7. Fill container properly. When placing
liquid
food in containers,
leave about
at top (1
for glass
containers) to allow for expansion dur-
ing freezing.
8. Freeze correct quantities. There is
an established maximum of food your
freezer is designed to freeze at one
time–approximately 3 pounds per
cubic foot of freezer capacity. In
normal position, your freezer’s con-
trol dial will maintain sufficiently low
temperatures in the 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 foods quickly. Continually
rotate frozen foods to the front of the
freezer so the longest-frozen foods
are used first.
10. Store frozen foods immediately.
Commercially frozen food can be
stored any place in the freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
Helpful Materials
You’ll find these materials helpful in
preparing foods for the freezer:
. Large kettle with close-fitting lid
for blanching vegetables and fruits
●
Fine sieve or small colander to put
vegetables in for blanching
. Assortment of knives for cutting
meat, fruits and vegetables.
. Rolls of absorbent paper towels or
soft cloth towels for draining foods
●
Proper freezer packaging materials
for various types of food [see page 8).
. Small loading funnel for fruit and
vegetable containers, to keep sealing
edge
●
Glass marking pencil for labeling
packages.
●
Roll of freezer
Quick-freezing
For quick-freezing small amounts of
food, simply place it in direct contact
with any refrigerated shelf.
For quick-freezing large amounts of
food, turn control to
7, and return
it to
4 after freezing is completed.
Never freeze more than three pounds
of food per cubic foot of freezer
capacity at one time.
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