· See [page 4] for use of Cold-Control when freezing foods or storing frozen foods, desserts or salads.
Freeze foods for longer storage— Foods that are to be kept for more than a few days—especially meats and leftovers—keep better frozen. Many other types of foods may also be frozen successfully. These include fruits and vegetables, poultry, cooked foods, even cakes, pies and other baked goods!
Correct wrapping for freezing— Foods to be frozen should be wrapped or packaged in waxed paper if to be stored for few days. For longer periods use materials made especially for home freezing. Wrap carefully, as illustrated above, being sure to exclude all air.
Using frozen foods— Frozen meats may be cooked from the frozen state or thawed before cooking. If cooked from the frozen state allow extra cooking time. Cook meats at low temperature. Use a meat thermometer with roasts and other large cuts for best results. Frozen vegetables should be cooked from the frozen state. Some pre-cooked frozen foods should be thawed before warming. Fruits are often served while still partially frozen. For cooking commercial frozen foods follow instructions on package.
Keeping commercially frozen foods
Commercial frozen foods may be kept for several weeks by placing them in the Super-Freezer in direct contact with the top or bottom freezer shelf. Follow instructions on the package for thawing or cooking. Frozen foods once thawed should not be refrozen.
Commercial ice creams keep best when removed from packages and placed in one of the Quickube Trays in the Super-Freezer.
How to use your QUICKUBE ice trays
To remove trays— Pull the tray handle downward. This will release the most stubborn tray.