HOW TO USE A FREEZER

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To successfully freeze foods, there are some simple rules you need to follow. The two most important bits of advice are to make sure you wrap the foods very well, and that you keep careful track of what is in your freezer. Freezer burn is dehydration of the food caused by improper packing, and wastes food. And if you don’t label the foods in your freezer and have a frequently updated chart of what’s in there, your freezer will be impenetrable in a very short time – which also wastes food.

The chart below will help with special instructions and the length of time foods can be safely frozen.

 

FOOD STORAGE TIME SPECIAL TIPS
BREADS, MUFFINS Up to 1 month
 Cool completely before freezing. Do not frost. To thaw, loosen wrap and let sit at room temp 2-3 hours. To heat, wrap in foil, reheat 350 degrees 15-20 minutes. Heat frozen waffles without thawing first.
SANDWICHES Up to 2 weeks
 Don’t make sandwiches with jelly, mayonnaise, cooked egg whites or raw veggies (especially lettuce). Choose peanut butter, cream cheese, meats, shredded cheeses, grilled and cooked veggies. Spread bread with a very thin layer of butter before layering.
FROSTED CAKES Up to 3 months
 Buttercream frosting freezes well. Custards and egg white frostings do not. Cool completely. Place unwrapped cake in freezer to harden frosting before wrapping. Thaw loosely covered overnight in fridge.
UNFROSTED CAKES Up to 6 months
 Cool completely before freezing. Place cakes, especially angel and chiffon, in cake container to avoid crushing. Thaw, wrapped, at room temperature 2-3 hours.
CUSTARD PIES, CREAM PIES, MERINGUES Do not freeze well
 Not recommended
UNBAKED FRUIT PIES Up to 3 months
 Before filling, brush bottom crust with egg white to prevent sogginess. Add extra tablespoon of flour to filling. Don’t cut vent holes in pastry. Cover with inverted pie plate until firm. To bake, unwrap, cut vent holes, bake at 425 degrees 15 minutes. Reduce heat to 375 degrees, bake according to recipe until center bubbles and crust is brown.
BAKED FRUIT PIES, NUT PIES Up to 4 months
 Cool completely before freezing. Cover with inverted pie plate until firm. Wrap well. To heat, unwrap, bake at 325 degrees for 30-45 minutes until warm.
COOKIE DOUGH Up to 3 months
 Wrap well. Let thaw in refrigerator overnight before baking unless the recipe states the frozen dough can be baked. Shape into cookies before freezing for fastest baking.
BAKED UNFROSTED COOKIES Up to 1 year
 Cool completely, wrap well in layers in freezer container and freeze. Thaw, wrapped, at room temperature. For crisp cookies, thaw unwrapped at room temperature.
BAKED FROSTED COOKIES Up to 2 months
 Freeze uncovered on cookie sheets until cookies and frosting are firm. Then stack in layers in freezer container, wrap well and freee. Thaw, wrapped, at room temperature.
BUTTER Up to 9 months
 Freeze in original packaging, placed into heavy duty freezer bags. Thaw in refrigerator or in microwave.
MILK, CREAM Difficult to freeze unless whipped
 Milk, cream and light cream will separate
Whipped heavy cream will freeze well. Place dollops on cookie sheet, freeze until firm, then place in bags and freeze. Let thaw in refrigerator.
UNCOOKED EGGS, EGG SUBSTITUTES Up to 6 months
 If freezing yolks separately, add 1 tsp. sugar or salt per egg yolk, depending on end use. Make sure to mark what you added!
COOKED EGGS, MAYONNAISE Do not freeze well
 Not recommended
VEGETABLES Up to 6 months
 Blanch before freezing. Remove as much air as possible from package before freezing. Vegetables with lots of water like salad greens and tomatoes do not freeze well. Do not freeze deep fried vegetables.
FRUITS Up to 6 months
 Up to 1 year
Freeze loose small fruits in single layer on cookie sheet until firm; then package in airtight freezer bag or container and freeze. Thaw in refrigerator.
SAUCES Up to 3 months
 Most sauces will separate after being frozen. If mixed with other ingredients, freezing quality will increase. Sauces with cornstarch and cheese lose quality fastest. Leave some head space for expansion when freezing in plastic containers.
CASSEROLES Up to 3 months
 Cornstarch sauces can be frozen when mixed with other ingredients in a casserole. Slightly undercook casseroles, as they will finish cooking during reheating.
SOUPS Up to 6 months
 Cool completely, skim off fat. Place in rigid plastic containers, leaving 1/2″ head space for expansion.
MEATS Fresh: 1 year
Cured: 1 month
 Do NOT refreeze thawed meats. If you thaw frozen meat, cook it in some form, then it can be refrozen. Cured meats should be frozen for just one month. Do NOT freeze stuffed chicken or turkey. Make sure to reform ground beef into thin patties before freezing for quick thawing.
FISH Up to 3 months
 Wrap tightly in heavy duty freezer wrap or plastic bags. Thaw overnight in refrigerator before cooking.
COOKED PASTAS Up to 2 months
 Cooked pastas lose quality when frozen. Undercook and freeze in a sauce for best results. Thaw overnight in refrigerator before reheating.

 

Tips:

  • Your freezer temperature should be below 0 degrees Fahrenheit. Use a thermometer to check the temperature.
  • Use microwave safe plastic wrap if you plan to thaw or cook the frozen food in the microwave.
  • Freeze in smaller portions so the food cools faster and thaws faster for best quality.
  • Freeze in thin portions.
  • You can freeze ingredients for a casserole in individual packets (chicken, vegetables, cheese), then place the smaller packets into one large bag. Label well, including thawing and baking instructions, then freeze.
  • Line casserole dishes with heavy duty foil before assembling. Fill casserole, freeze, then remove foil wrapped food and seal in ziplock heavy duty freezer bag. Place in original container to thaw and bake.
  • Remember that freezing will not improve foods, it will just keep them at their original freshness and quality. Freeze only top quality foods.

Call Absolute Appliance Repair NOW if you have any problems with your Freezer!

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(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica

 

HYBRID APPLIANCES

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In these modern times, wouldn’t you figure that everything that needs to be invented already has been invented? There are now more than 7 million patents. And that should be plenty, right? Perhaps.

But as the world changes, so does the need for innovation. For instance, we’re running out of fresh water, so many new inventions come on the market in an effort to save water. We’re also running out of clean air, food, space and time, so new inventions aim to save those as well.

And that’s why so many hybrid appliances are either on the market or on the drawing board. Hybrid appliances are devices that have several purposes, like a combo toaster and egg cooker, or a clothes hamper that also washes and dries the clothes in it. Some are just for fun, like a refrigerator equipped with a keg.

 

 

SAFETY TIPS FOR YOUR APPLIANCES

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The kitchen in my previous home resembled a time capsule of 1950’s appliance splendor.  The yellow enamel wall oven with its round glass window was state of the art in 1953, but had become a vintage curiosity by the time I lived there.  The matching yellow cook top still worked fine, but looked rather dated, although it did go well with the yellow boomerang pattern laminate countertops.   While they may not be technological wonders by today’s standards, mid-twentieth century appliances had simple controls and were built to last for decades.

Kitchen appliances today are not just functional machines, they’re high tech works of art.  The stainless steel, colored glass and bronze finishes seen in contemporary showrooms make the appliances of decades past seem rather dowdy. Modern appliances can be concealed to near invisibility or be the stand out stars in the kitchen.  Even small appliances now have plenty of style.  They often resemble sculptures sitting on kitchen countertops.   It’s easy to forget about safety when confronted with all the dazzling appliance surfaces.

Whether your appliances are gleaming new marvels of technology or have seen better days, there are some basic safety tips to keep in mind for using and maintaining the appliances in your kitchen.

  1. Read the instruction manuals.  Modern appliances are complicated and using them safely often requires more than just flipping an on-off switch.  The manufacturer’s recommendations for safe use can be found in appliance manuals, but many people never take the time to read them.
  2. When you buy a new appliance, fill out the registration card.  Manufacturers then have a way to contact you in the event of a product recall.
  3. All appliances should have a UL seal of approval, indicating they have been tested and are safe to use.
  4. Do not use extension cords with appliances.  Check the cords on small appliances periodically to be sure they’re not frayed, burned or otherwise unfit for use.
  5. Vintage appliances, both large and small, are a hot design trend.  Vintage appliances should be professionally inspected and rewired if you plan to use them for more than display purposes.  Better yet, buy new appliances that look vintage.
  6. If you have electrical appliances with removable cords, connect the cord to the appliance first, then plug it into the wall outlet.  Unplug the cord from the wall outlet first, too, and then disconnect it from the appliance.

Call Absolute Appliance Repair NOW if you have any problems with your Appliances!

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KITCHEN TIPS

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10 Simple Kitchen Tips You Wish Someone Told You Earlier

1.Use tongs to cooking pretty much everything

Spatulas are awesome for anything that needs to be flipped or scraped, like eggs and pancakes. For everything else, tongs are the way to go. They’re much more nimble and less awkward to use, and you’ll find far fewer things jumping from your pan onto the floor. If you have non-stick cookware, be sure to use tongs with nylon tips.

2. Store everything in tupperware

As much as I’d like to be the kind of person who trims their herbs, puts them in an vase then wraps them in a damp paper towel so they last a week, I’m way too lazy for that. The good news though is that tupperware keeps almost everything fresh for much longer than your crisper, including berries, salad greens and produce that has already been cut. Because it is reusable, it is also more ecofriendly.

3. If you own a knife, don’t use a garlic press

Peeling and pressing garlic is a huge waste of time. To use a clove of garlic, set it on a cutting board and smash it with the flat side of a big knife . The papery skin will come right off, and you can mince it real quick right there in about 10 seconds. Done.

4. Keep a separate cutting board for things you don’t want flavored with garlic and onion

Assuming you follow any recipe ever, you’ll probably be using your cutting board for cutting onions or garlic. If so, I recommend getting a separate board you keep aside for cutting fruit, cheeses and other things that you’d prefer didn’t absorb the odors of previous meals.

5. Herbs that are supposed to be green should be purchased fresh, not dry

With the possible exception of dried oregano (great in Mexican, Greek and Italian foods), herbs are always better fresh. They’re also cheap and available almost anywhere. In particular, always buy fresh parsley, basil, cilantro, thyme, tarragon or chives if you can help it (a few should be in your fridge at all times). The dried versions are OK if not too old, but they’re very delicate and the jar will probably go bad before you use it twice.

6. Don’t bother with pre-filled spice racks

If you want spices to serve their purpose (making food taste better), you shouldn’t own a pre-filled spice rack. Spices go off quickly, and when their color starts to dull they’ve lost a lot of their flavor. There are several dried spices that are invaluable in my kitchen (cinnamon, cloves, curry powder, cumin, coriander, chili pepper, etc.), but you should purchase them as you need them, and in small quantities unless you use them frequently.

7. Overcooking is probably your biggest kitchen mistake

Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. In other words, overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.

8. If it tastes OK but not great, it probably needs salt—and maybe some vinegar or olive oil

If you think you’ve added enough salt but something is still off, try a small splash of vinegar or lemon (any acid) to brighten the flavor. If the food is dry or sticky, try adding a touch of olive oil. These three things can fix almost any lackluster meal.

9. Don’t buy regular big onions, use shallots or leeks

For most everyday cooking, milder onions will enhance your dish and give it more nuance. Big, strong onions certainly have their place in cooking (soups, roasts, etc.), but most kitchen experiments will be improved by more subtle onion flavor.

10. Fruit (other than berries) shouldn’t be stored in the fridge

Refrigerators dull the taste of most produce, so if you bought something that doesn’t need to go in there leave it out. Most fruits including apples, oranges, pears and bananas don’t belong in the refrigerator unless you’re not planning on eating them soon. I don’t refrigerate tomatoes, avocados or peppers either. Very hot climates are an exception, however.

 

 

 

APPLIANCES TIPS

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Healthy Appliance Tip #1: For best dryer performance and to prevent possible fire, inspect outside vent weekly for lint obstruction and good air flow.

Healthy Appliance Tip #2: For best dishwasher performance, run water at the kitchen sink until hot just before starting your dishwasher.  It’s also best to use soft water for improved washability as well as increasing the life of your appliance.
Healthy Appliance Tip #3: Using a small nylon mesh laundry bag for small articles, such as childrens socks, etc can prevent such items from entering your wash pump and causing damage.  Always carefully check pockets and remove all items before washing such as keys, hair pins, safety pins, coins etc.
Healthy Appliance Tip #4: Using too much fabric softener can cause a build up over time that can actually affect your dryer’s performance. If using liquid fabric softener in the washer, use a very small amount, diluted. If your choice is a dryer sheet,  appliance manufacturers now recommend cutting the dryer sheet in half. Not only will your dryer be happier, you’ll save money, too.

Call Absolute Appliance Repair NOW if you have any problems with your Appliances!

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(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica

 

MAKE KITCHEN APPLIANCES LAST LONGER

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Refrigerator

  • Clean the condenser coil with a vacuum cleaner or brush several times a year, unless otherwise directed by the manufacturer (some new models have coils that don’t need to be cleaned). The refrigerator will operate more efficiently, cutting your electric bill.
  • Regularly clean beneath the appliance — accumulated dirt and dust can interfere with air circulation.
  • Wipe down inside shelves, drawers, and racks weekly. Throw out all outdated food to prevent odors. Keep an open box of baking soda on a shelf to absorb smells. Remember that food will not be maintained at a proper temperature if the refrigerator is crammed to the gills or the door is constantly being opened.

Freezer, non-self-defrosting (chest and upright)

  • Defrost when frost buildup is around a quarter inch thick. (If frost continues to build, the motor has to run more often, burning more energy.)
  • Clean and deodorize the inside regularly with a mixture of four tablespoons baking soda and one quart warm water. Wash, rinse, and wipe dry. If there’s a stain, sprinkle baking soda on a damp sponge and scrub. Do not use abrasive cleaners.
  • Do not keep in a garage or on a porch — the cooling system will not operate properly.

Oven, non-self-cleaning

  • Clean regularly with a commercial oven cleaner. This is important because baked-on grease can catch fire and may cause the thermostat to malfunction. Turn on a vent or open a window to get rid of cleaning fumes. Never spray cleaning compounds near heating elements, electronic connections, or a hot, unprotected oven light (it may shatter).

Oven, self-cleaning

  • Self-clean the oven before it becomes heavily soiled. (Heavy soil requires longer cleaning cycles and produces more smoke.) Before self-cleaning, clean the oven window and areas around the door seal (but not the gasket) with a damp nonabrasive plastic scrubbing pad.

Glass ceramic electric cooktop

  • Wipe with a clean damp sponge after each use to prevent food residue from building up. To keep the surface looking new, scrub with a blue nonscratch pad once a week even if you don’t see any spills. Follow with an application of cooktop cleaning cream.

Gas cooktop

  • Clean all the grates, drip pans, and burner caps with warm soapy water and a nonabrasive plastic scrubbing pad.

Dishwasher

  • Check the filter regularly and clean, if necessary, following the method recommended in the owner’s manual. The filter is usually located underneath the lower spray arm.
  • Make sure the water is hot enough to clean the dishes properly; the water heater should be set to at least 120°F.

Food-waste disposer

  • Run lots of cold water whenever you use it to thoroughly flush away food waste and to prevent backup or clogging of the plumbing.
  • Grind citrus-fruit rinds to freshen and deodorize. Then run lots of cold water.
  • Occasionally scrub the rubber splash guard with a long brush and hot soapy water.
  • Never pour grease directly into the disposer; it could solidify and block the plumbing.

Microwave

  • Clean after each use. Leftover food spills can affect an oven’s cooking time. Wipe with a clean soapy sponge, rinse, and dry. Remember to wipe the door seal and frame.
  • Remove odors with a solution of several teaspoons of baking soda and one cup of water, placed in a one-quart microwave-safe measuring cup. Turn microwave on High for five minutes. Caution: Let stand until cool before removing the cup.
  • Clean the control panel with a damp sponge. Never spray any cleaning solution directly on the panel — it could seep underneath and cause a malfunction.

Have a Kitchen Appliance Problem?
Call Absolute Appliance Repair!

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HOW TO CHOOSE YOUR MAJOR KITCHEN APPLIANCES

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Appliances are part of our daily modern lives. Appliances, alone, do not make a kitchen. But, they just might be the most important aspect of your space. After all, the kitchen’s primary function is for preparing and cooking meals.

How high-end do you want to go? Chefs and bakers who plan to use the restaurant-quality features on professional models can justify hefty price tags that can consume their kitchen budget.

Cooktops. Gas, electric or induction? The choice is personal, though you don’t often hear of people who go from gas to electric. When choosing a cooktop for performance, consider efficiency: how much heat do you lose from burner to pan? With gas, you lose about 40 percent, says Nancy Divita, showroom manager at Trevarrow Inc. On the other hand, with induction heat—a flat cookstop like electric that performs like fast-heating gas stoves—you lose the least amount of heat. Induction isn’t mainstream, but it’s making a return in the American market now, Divita says. “Induction is certainly a time-saver because you can bring a pan of water to boiling faster than you can on a high-performing BTU (gas) range top,” Divita says.

When shopping for gas cooktops, ask about BTU, which stands for british thermal units, a measurement of energy content. Serious ranges are 9,200 BTU and up. Ask about variable control, meaning how long can you maintain “simmer” without the flame going out. Look for burner grates made of cast iron or a metal that conducts heat for better heat transfer from the burner to the pan.

Ovens. A high-performing convection oven, which circulates heat with a fan to cook food faster and more evenly, will help you get dinner on the table faster than a traditional oven. Bakers, on the other hand, will want the traditional bake/roast/broil. In a perfect kitchen world, you can have both with a stacked or side-by-side oven station.

Call Absolute Appliance Repair NOW if you have any problems with your appliances!

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Quick Fix For Your Appliance

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Refrigerator

If your refrigerator conks out on a hot day and you have a cat or a dog, immediately check the coils for pet hair. Service pros find this problem on half of their refrigerator calls. The coils are the black tube-and-wire grid that cools the fluid in the compressor. A buildup of hair will cause the compressor to overheat and trigger the overload switch. On many fridges, you get to the coils by opening the grille at the bottom of the refrigerator. Then push a coil cleaning brush (sold at home centers) into the coils, pull it back and vacuum it clean.

If the coils are located on the back, pull out your fridge (it’s often on rollers) and brush them off. Bonus: The clean coils will cool more efficiently and save you money on your utility bill! Once the overload switch is tripped, you may have to wait a few hours for it to cool. It will reset itself and turn the refrigerator back on.

Gas Stove

If your stove burner won’t come on, the likely culprit is the spaghetti sauce that boiled over a few days ago. Use a toothbrush to clean off food spills from the igniter. On an electronic ignition stove, it’s a little ceramic nub located either on the stovetop or under the ceramic seal strike plate. Also make sure that the round ceramic seal strike plate is properly seated on the burner.

Electric Range

If your electric stove burner won’t heat, turn the burner off and pull it out from its socket. Then plug it in again and wiggle it around. If it feels loose, remove the burner again and gently bend the burner prongs slightly outward for a tighter connection. Easy does it. You could end up pushing the whole socket out of its bracket.

Standing Gas Pilot Range

To access the ignition system in an older-style standard gas range, pop the lid. It’s usually hinged on the back side. If the pilot flame is out, poke a needle into the pilot hole to clean out soot (be careful not to ream it wider). Brush off any debris and clean the tube that leads from the pilot to the burner. Then relight the pilot.

Oven Controls

Blame it on the technology. It so happens that if you set the “time cook” function, the oven, much like a programmed VCR, won’t turn on until the appointed time. You may have done this inadvertently, but if your digital display reads “hold,” “delay” or “time cook,” then the timer is engaged. You’ll have to clear it first by pushing the “off” button. On ovens with dials, be sure the knob is turned to “manual.”

Washer

When a washing machine cabinet rocks, it makes a horrible racket during the spin cycle. The solution is to simply readjust the legs. Screw the front legs up or down until the cabinet is level. When both legs are solid on the floor, tighten each leg’s locking nut. In most washers, to adjust the rear legs, gently tilt the machine forward and gently lower it down. The movement will self-adjust the rear legs.

Dryer

Our expert repairman responds to many “dryer-not- heating calls” only to find that the machine is set to “fluff air”—a non-heat setting. Avoid the embarrassment. Check the settings first. Another common cause of poor drying is a clogged lint filter. The filter may look clean, but it may actually be covered by a nearly invisible film caused by dryer sheets. This film reduces airflow and forces the thermostat to shut off the heat before your clothes are dry. Test your filter by pouring water into it. If the filter holds water, it’s past time to clean it. Pull out the filter and scrub it in hot water with a little laundry detergent and a stiff kitchen brush.

Also check the outside dryer vent for any lint that may have built up there. The louver door–style vent covers are notorious for lint buildup, which traps heat and turns the heat off in the dryer. Pull the cover completely off to get to these clogs.

 

Refrigerator not cooling?

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Check the temperature dial and cooling coils

It could be as simple as turning the dial to a cooler setting. Check the controls. Our pro plumber says it’s not uncommon to find that the refrigerator controls are set wrong. Someone may have bumped the dial while putting away the milk or an inquisitive toddler may have twisted the knob. Cooling coils completely caked with pet hair and dust are also incredibly common. Remove the front grille and vacuum the coils.

Call Absolute Appliance Repair NOW if you have any problems with your refrigerator!

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(415) 831-1259 San Francisco
(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica

 

 

REPAIRING A REFRIGERATOR

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A refrigerator is one of the few appliances in your home that runs continuously, day or night, keeping your food cold. If you consider how hard a refrigerator has to work, it is actually quite amazing that they break down so infrequently. On the rare occasion your refrigerator does stop working, you may face a high repair bill and the expense of replacing all your lost food. Have no fear! This article is here to tell you everything you need to know about repairing your refrigerator and freezer yourself. You might be surprised to learn that repairs are actually quite easy, requiring only a little knowledge about the appliance and a little patience. Let’s get started with some basic information.

Refrigerators and freezers consist of two basic components: a condenser coil and an evaporator coil. A liquid coolant is circulated through these coils by a compressor and a motor. The refrigerant liquid is cooled in the condenser; it then flows to the evaporator. At the evaporator, the air in the unit is cooled by contact with the liquid-filled coil. The condenser of a refrigerator or freezer is the coil on the outsiof the unit; the evaporator is the coil on the inside. The coolant is circulated through the system by a compressor.

Most refrigerators and freezers are frost-free. In this type of unit, a heater is automatically turned on by a timer in order to melt the frost inside the unit. Frost is melted by the heater at several different spots in the unit, starting with the coldest and most frosted areas. When the frost is completely melted, the thermostat automatically switches to a cooling cycle in order to maintain the standard freezing temperature. Because this process is automatic, frost does not build up inside the box.

The unit’s compressor system, which forces the coolant through the coil system, is driven by a capacitor-type motor. Other basic parts of the cooling/defrosting system include switches, thermostats, heaters, condensers, and

fans. A do-it-yourselfer can test and replace many of these refrigerator components. However, there are exceptions, as explained later, that are best left to a professional repair person.

Caution: Before doing any work on a refrigerator or freezer, make sure it’s unplugged. After unplugging the unit, check to see if the motor/compressor has a capacitor; this component is located in a housing on the top of the motor. Capacitors store electricity, even when the power to the unit is turned off. Before you do any work on a capacitor-type refrigerator or freezer, you must discharge the capacitor, or you could receive a severe shock.

 

Call Absolute Appliance Repair NOW if you have any problems with your refrigerator!

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(415) 831-1259 San Francisco
(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica