GE CB7 User Manual

suggestedStomge Times
(Months)
FRESHMEATS
OT.
Roasts(Beef, Venison) . . . . . . . . ...6-12
Roasts(Lamb) . . . . . . . . . . . . . . . ...6-9
Roasts (Pok&Veal) . . . . . . . . . . ...4-8
~teaks(Beef) . . . . . . . . . . . . . . . . . ..6-l2
Chops(Lamb) . . . . . . . . . . . . . . . ...6-9
Chops(Pork) . . . . . . . . . . . . . . . . ...3-4
Ground&StewMeats . . . . . . . . . ...3-4
VarietyMeats(Beef) . . . . . . . . . . ...3-4
VarietyMeats(l%rk) . . . . . . . . . . ...2-3
Sausage(Pork) . . . . . . . . . . . . . . . ..l-2
Opossum,Rabbit, Squirrel . . . . . . . .6-6
PROCESSEDMEATS
Bacon . . . . . . . . . . . . . . . . . . . . . .
..1
Frankfurters . . . . . . . . . . . . . . . . . ..1A-1
Ham(whole,halfor slices) . . . . . . . ..l-2
COOKEDMEAIS
CookedMeats&MainDishes . . . ...2-3
Gravy&MeatBroth . . . . . . . . . . . ...2-3
FRESHPOULTRY
Chicken&Turkey(whole) . . . . . . ...12
Chicken(pieces) . . . . . . . . . . . . . ...9
Turkey(pieces) . . . . . . . . . . . . . . ...6
Duck&Goose(whole). . . . . . . . . ...6
Gibiets . . . . . . . . . . . . . . . . . . . . ...3
GameBirds . . . . . . . . . . . . . . . . . ...6-12
(Months)
COOKEDPOULTRY
0%.
Pieces(coveredwith broth) . . . . . ...6
Pieces(notcovered) . . . . . . . . . . ...1
CookedPoultryDishes . . . . . . . . ...4-6
FriedChicken . . . . . . . . . . . . . . . . ..4
FISH
Shellfish . . . . . . . . . . . . . . . . . . . .
. .upto4
Lean Fish . . . . . . . . . . . . . . . . . . . .
.Upto6
FattyFish . . . . . . . . . . . . . . . . . . . ..Upto2
Shrimp(raw,unpeeled) . . . . . . . . ...12
Shrimp(cooked) . . . . . . . . . . . . . ...2-3
PRODUCE
MostFruits&Vegetables . . . . . . . ...8-12
Asparagus . . . . . . . . . . . . . . . . . . ..6-8
Mushrooms . . . . . . . . . . . . . . . . . .
. .Upto6
Onions . . . . . . . . . . . . . . . . . . . . . . .3-6
CitrusFruits . . . . . . . . . . . . . . . . . . .3-4
Potatoes(french-fried) . . . . . . . . . ...2-3
BAKERYGOODS
Breads,Quick(baked) . . . . . . . . . ...2
Breads,Yeast(baked) . . . . . . . . . ...4-8
Breads,Yeast(unbaked) . . . . . . . ...%
Cakes(frosted) . . . . . . . . . . . . . . . ..l-2
Cakes(unfrosted) . . . . . . . . . . . . ...3-4
Cookies . . . . . . . . . . . . . . . . . . . . . . .3-4
Pastry(unbaked) . . . . . . . . . . . . . ...2-3
Pies,Fruit(baked) . . . . . . . . . . . . . ..Upto 1
Pies, Fruit(unbaked). . . . . . . . . . ...2-4
(Months)
DAIRYPRODUHS O°F.
Butter(salted) . . . . . . . . . . . . . . . ...3
Butter(unsalted) . . . . . . . . . . . . . ...5-6
CottageCheese . . . . . . . . . . . . . . . .1
SoftCheese . . . . . . . . . . . . . . . . . . .2-4
HardorSemi-hardCheese . . ... . ...6
Eggs(removefromshell) . . . . . . . ...12
lceCream,Sherbet. . . . . . . . . . . . ..Uptol
Milk . . . . . . . . . . . . . . . . . . . . . . . . . . 1
OTHERFOODS
Candies . . . . . . . . . . . . . . . . . . . . . .12
Left-overs(cooked) . . . . . . . . . . . . ..Uptol
Pizza . . . . . . . . . . . . . . . . . . . . . . . . .1
PreparedDishes . . . . . . . . . . . . . . ..1-2
Sandwiches . . . . . . . . . . . . . . . . . .
.Uptol
Soups, Stews,Casseroles . . . . . . ...2-3
Newtechniquesare constantlybeing
developed.Consult theCountyExtension
Serviceoryourlocal UtilityCompanyfor
thelatestinformation onfreezingandstoring
foods.
Freezing Meat, F*, Poultry &Game
Preparation and
Package meat, poultry, fish and
game in moisture/vapor-proof
material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
N~E: Packages of fresh meats
and poultry as-commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisturelvapor-proof material.
Meat
Remove as much bone and fat as
possible fmm meat before packaging.
Do not salt meat. When individual
pieces ofmeat are packaged togethe~
place double thickness of freezer
wrap between them for easier
separation during thawing.
Poultry
Clean thoroughly before packaging.
Pad sharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately.
..
Wild Game
The same methods suggested for
poultry and meat may be
used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “lean” fish
such as haddock and cod should be
rinsed in brine made with 213cup 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.
Oysters,Clams, Shrimps,
Scallops
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters. Scallops maybe rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
-. —.
_-— -.
a
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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.
Thawing
Frozen meat, fish or poultry should
be left in the original package and
thawed in the refrigerator or cooked
frozen. Allow approximately 5 hours
per pound to thaw meat in the
refrigerator. When cooking frozen
meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at room temperature-allowing
only 2 hours per pound.
Don’t refreeze meat that has
@
$1
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
,.
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GE CB7 Specifications

General

Brand	GE
Model	CB7
Category	Freezer
Language	English