GE FH5 Use And Care Manual

Also see for FH15: Owner's manual Use & care guide

FOOD FREEZING SUGGESTIONS(continued)Freezing Meat, Fish, Poultry & Gamel Preparation and Packaging. Package meat, poultry,fish and game in moisture/vapor-proof material suchas aluminum foil, cellophane, freezer foil or plasticbags. Exclude as much air as possible. Label andfreeze at once.NOTE: Packages of fresh meats and poultry ascommonly purchased in retail stores are not suitablywrapped for freezing. Rewrap in moisture/vapor-proof material.llllMeat. Remove as much bone and fat as possiblefrom meat before packaging. Do not salt meat.When individual pieces of meat are packagedtogether, place double thickness of freezer wrapbetween them for easier separation during thawing.Poultry. Clean thoroughly before packaging. Padsharp or protruding bones with folded freezer paperor aluminum foil. Wrap giblets separately.Wild Game. The same methods suggested forpoultry and meat may be used for preparing andfreezing wild game.Fish. Clean fish thoroughly before packaging. Cut-up pieces of “lean” fish such as haddock and codshould be rinsed in brine made with 2/3 cup of puretable salt per gallon of water to reduce leakageduring thawin-g. Keep in solution not over 1 ~linute.Brine-is unnec~ssary-for whole fish or fatty fish suchas salmon or mackerel.Freezing Vegetables1.2.6Only vegetables at their peak of maturity should bechosen for freezing. Some varieties of vegetablesare better adapted for freezing than others. Forcomplete information, contact your CountyExtension Service.Sort, clean and wash vegetables in cold water. Keepthose of the same size all together. Large piecestake longer blanching.l Oysters, Clams, Shrimps, Scallops. Wash shells inllrunning water (soak clams) and shuck, workingquickly. Discard shells. Do not wash clams oroysters. Scallops may be rinsed in fresh water. Packin freezer carton and freeze immediately. Shrimpsare best if frozen uncooked. Remove and discardheads and black vein. Wash and package in freezercontainers.Crabs and Lobsters. Chill fish and remove backshell. Steam or boil in water for 15 to 20 minutes.Cool thoroughly, then pick edible meat from shellsand package in proper containers. Seal and freezeimmediately.Thawing. Frozen meat, fish or poultry should be leftin the original package and thawed in the refrigeratoror cooked frozen. Allow approximately 5 hours perpound to thaw meat in the refrigerator. Whencooking frozen meat, increase the cooking time byapproximately 1/3 to 1/2 if cooking in a regularoven- much less if cooking with microwaves. Ifnecessary to thaw meat quickly, thaw at roomtemperature- allowing only 2 hours per pound.Don’t refreeze meat that has completely thawed: meat,whether raw or cooked, can be frozen successfullyonly once.3. Work with small amounts, about one pound. thatcan be packaged in a short time.4. Blanch all vegetables except tomatoes, greenpeppers and herbs before packaging. Properblanching stops the ripening process so vegetablesare held at their peak of freshness.