Features
Sliding basket
Keeps frequently-wanted foods
within easy reach; can be moved
aside to make foods below more
readily accessible.
Key-ejecting lock
Keeps your frozen food supply
secure. The spring-loaded lock is
designed so that the key is
automatically ejected—key will not
remain in lock in either the open or
locked position.
Keep key out of reach of children
and away from the food freezer.
Interior light
Turns on when the lid
opened;
turns off when the lid is closed.
Defrost water drain
Up-front drain with hose adapter
speeds emptying of defrost water.
10 Rules
for Successful
Food
1. Freeze the best. Freeze only
top-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
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 properly wrapped or
packaged. Both rigid containers
and flexible bags or wrappers
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 or semi-liquid foods
in containers, leave about 1/2” at
top (1-1/2” for glass 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
3 pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control 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. Use “oldest” foods first.
Continually rotate frozen foods to
the front of the freezer so the
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
up 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 10)
●
Small loading funnel for fruit and
vegetable containers, to keep
sealing edge clean
●
Glass marking pencil for labeling
packages
. Roll of freezer tape
For quick-freezing large amounts
of food, turn control to No. 7 two
hours before loading.
Return the temperature control to
No. 1 after freezing is completed.
Never freeze more than three
pounds of food per cubic foot of
freezer capacity at onetime.
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