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Thawing and Cooking Conventional Oven

Preheat to 400°F or the recommended temperature of your recipe. When it is thawed, you may insert a meat thermometer into the center of the food. Bake to about 140-150°F or until heated throughout. Most frozen combination dishes will take 1/3 to 1/2 more time to cook than their fresh counterparts.


Foods to be cooked or reheated in a microwave, may require thawing on defrost cycle to avoid uneven heating and overcooked portions. Remove wrapping and replace food in microwave or ovenproof baking dish. Cover with waxed paper or glass lid. A defrost period of 10-15 minutes per pound (4 servings) is a general guideline for many foods. Check microwave manufacturer's guidelines for instructions on reheating frozen combination foods. In some cases it may be necessary to rotate foods during heating. Use a temperature probe if possible. If necessary, shield edges of square containers with small pieces of aluminum foil to prevent burning of some areas before food is thoroughly warmed.

Freezing and Storage

The freezer temperature should be 0°F or below. Unfavorable changes in eating quality take place more rapidly when foods are stored at temperatures above 0°F. Slow growth of microorganisms may occur at temperatures above 10°F causing foods to lose color, flavor, characteristic texture, and nutritive value.

Recommended Books on Freezing

Freezer Cookbook (Third ED) (1967). Hazel Meyer's

Ball Blue Book (Vol. 1) (1995). Ball/Alltrista Corporation. Muncie, Indiana.

Kerr Home Canning and Freezing Guide (1996). Published by Kerr Glass Manufacturing Corporation, P.O. Box 76961, Los Angeles, California 90067.

So Easy to Preserve. (Third Ed.) (1993). Cooperative Extension Service. University of Georgia, College of Agriculture, Athens, Georgia.


Your Freezer Stopped! Nancy Layman and Sharon L. Mader, County Extension Agents, Home Economics, Cooperative Extension Service, The Ohio State University.

So Easy to Preserve. (Third Ed.) (1993). Cooperative Extension Service. University of Georgia, College of Agriculture, Athens, Georgia.

Ruth Anne Foote, Extension Agent, Home Economics, Mercer County
Pat Shenberger, Ashland County
Ella Mae Bard, Ohio State University Extension
University of Missouri-Columbia
Issued in furtherance of Cooperative Extension Work Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. Ronald J. Turner, Director.

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