.
toget
stfmm
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useandcareof
manual defrosting
uprightmodels
U1O CAly “
Uls M21
CA16
Rulesfor
Successful
freezing
p3
How
longcanyou
storefoods?
p4
Howtopac@efoods
foryourfreezer
p8
Defrostinginstructions p~
,..
\
*49-63/p2‘
—-----
Questions?
uset
le Problemsolverpll
.
-.=
Page
Energy-SavingT~ps.. . . . . .Inside
Front cover
ImportantCautions . . . . . . . . ...1
Howto Connect Electricity. . ..1.2
InstallationRequirements . . . ...2
OperatingYourFreezer ., , . . . , ,2
FreezerFeatures . . . . . . . . . . ...3
Food-Freezing
Suggestions. . . . . . . . . . . . . . ...3
SuggestedStorageTimes . . . ...4
FreezingMeat, Fish,
Poultry&Game . . . . . . . . . . . ...4
FreezingVegetables ., . . . . . ...5
FreezingFruits ., . . . . . . . . . . ...6
FreezingDairy Products . . . . ...7
FreezingPrepared Foods . . . ...7
FreezerPackaging. . . . . . . . . ...8
Defrosting . . . . . . . . . . . . . . . ...9
User Maintenance
instructions . . . . . . . . . . . . . . ..f O
In Caseof Extended
PowerFailure . . . . . . . . . . . . . ..l O
The Problem Solver, ., , ., .11, 12
lfYou Need Service . ..13 . . . ..l3
Warranty. . . . . . . . . ., Back Cover
It is intendedto helpyou operate
and maintain yournew freezer
properly,
Keepit handy for answerstoyour
questions.
Ifyoudon’t understandsomething
or need more help,write (include
yourphone number):
ConsumerAffairs
General Electric Company
Appliance Park
Louisville,KY 40225
Keepproof of original purchase
date(suchas your sales slip or
cancelled check) with this bookto
establishthe warranty period,
writedownthe model
andserialnumbem.
You’llfind them on a plate either at
the bottom,just insidethe door,or
onthe backof the cabinet.
These numbersarealso on the
Consumer ProductOwnership
RegistrationCard that camewith
yourfreezer.Beforesending in this
card, pleasewritethese numbers
here:
Model Number
Serial Number
Usethese numbersin any
correspondenceor service calls
concerning yourfreezer.
Ifyoureceiveda damagedfreezer,
immediately contact the dealer (or
builder) that soldyouthe freezer.
Savetime and money.
Beforeyou callfor service, check
the Problem Solveron pages 11
e
and 12.It Iists.minor causes of
operating prob!emsthat you can
correct yourself. It could saveyou
an unnecessaryservice call.
Energy-SavingTips
* Location of your freezer is
important. Don‘tiocate it in awarm,
unventilated Iaundryarea or storage
room. Avoid putting it next to your
rang~, a heating vent or where sun
will shine directly on it.
~When using your freezer, be
careful not to leave the door open.
Always check to make sure the
freezer door is properly closed
before leaving the house or retiring
for the night.
* ]f yOI,Jturn the temperatut-e
control tothe coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
Afteryourfreezerisinoperation,
donottouchthecoldsurfaces,parti-
cularlywhenhandsaredamporwet.
Skin mayadhere to these extremely
cold surfaces.
@M not operateyourfreezer inthe
presenceofexplosivefumes.
poor or questionable, get rid of it.
The food “maybedangerous to eat.
Even partial thawing and refreezing
reduce the eating quality of foods,
particularly fruits, vegetables, and
preparedfoods.Theeating quality of
red meatsisaffected lessthan that
of many other foods. Use refrozen
foods assoon as possible–they
won‘t keep as long asfoods frozen
only once, and the sooner they?e
used,the better their eating will be.
~ If youroldfreezerisstillarourid
the housebut not inuse, be sure
to removethe lid or door.This will
reduce the possibility of danger to
children.
Rm@all itistructiotisbeforq usingthisappliance.
——
~m–
-
.,.
~..
~1 ~
,,,’
.’! , ,. ~,,
~~HNING-Wheti Usingthis ‘. ? Mn;t refreezefrozenfoodswhich
appliance,alwaysex6r~ise basic,
havethawed,completely. ‘
safety preb~btions,indlu~ing’the ~
,Youma~safelyrefree2e frozen
following: .’, ~ ,, ~ . , -
foods that $avethawed if they still
,,
.< .:,
@Usethisappli?pce~nlyfourits .
,contain jck crystalsor if they are
intendedpurposeasd~$~ribed-in
~still cold-below 40°F.,(Shellfish
this Useand Cafe Book, ., ~~;
‘bannot be kept above 10°F safely
,., ..‘.,+.
-~because of bacteria growth..) ,
0Thisfieezer;mustpq~r~p~rly
,-
‘, ?hawedground meats,poultry,
install%dinati.qoicfahc~tith the” “
Installationihstr@titionsbefo~eitis ‘‘
‘.‘orfish that haveany off-odor or
off-color s,~ouldnot be refrozen
used:See grbunding’instructions ~ ~~~
beJowand on page2. [ ‘
and should not be eaten,Thawed ~
ice cream snould be discarded. If ‘
~ Never unplugyourfreezerby
the odor or color of any food is
pullingon the ~wer cord.Always
grip plug firmly and pull straight
out from th~ receptacle.
* Repairor replaceimmediately
all electricservicecordsthathave
become frayed or otherwisedam-
aged.Do not useacord that shows
cracksor abrasion damagealong its
length or at either the plug or con-
nector end.
Cautionshould be used whefi
removing the door ofa freezer,
ParticularctiutironshouJdbe used ~
when removing the lid of a chest
freezer,asmostchest freeze~lids ,
are under spring tension. Cbntact
the manufacturer’s~representative
for amethod of saferemoval.
,,.
A. Before making any repairs.
Note: Westrongly recommetid that any servicing be performed
by a qualified ind~vidtial. “
B. Before cleaning. ~
C. Before replacing a burqed-out
light bulb (on models tith lamp),
the freezer should be unplugged
in order to avoid contact with a
live wire filament. (A burned-out
light bulb may break when being
replaced.)
Note: Turningcontroi to OFF
position does not remove power
to the light circuit.
SAVETHESE
iNSTRUCTIONS
-
-
InstallationRequirements IMPORTANT,..PIeaSeReadC~~efUiiY
How toconnect
electricity
For personalsafety,
thisappliance mustbe
properly grounded.
The power cord of this appliance
is equipped with a three-prong
(grounding) plug which mates with
a standard three-prong (grounding)
‘~f~il receptacle (Fig. 1)to minimize
~
,T.=r=___
.+~.~
% e possibility of electric shock
hazard from this appllance.
PREFERRED
METHOD
INSUREPROPER
T
GROUNDEXISTS
BEFOREUSE
Fig. 1
/
Have the wall receptacle and
circuit checked by a qualified
electrician to make sure the
receptacle is properly grounded.
Where a standard two-prong wall
receptacle is encountered, it isthe
personal responsibility and obligation of the customer to have it
replaced with a properly grounded
three-prong wall receptacle.
Do NOT, UNDER ANY
circum-
stances,
CUTOR REMOVE
THE THIRD [GROUND] PRONG
FROM THE POWER CORD.
(continued next page)
1
Pan No.46831OPO4
use ofadapterplug
Becauseof potential safetyhazards
undercertainconditions,westrongly
recommendagainstuseof anadapter
plug.However,ifyoustill electto use
an adapter,where localcodespermit,
aTEMPORARYCONNECTIONmay
bemadetoaproperly grounded
two-prong wall receptacle byuseof
aULlisted adapter(Fig. 2)available
at most local hardwarestores.
TEMPORARYMETHOD
(ADAPTERPLUGSNOT
PERMITTEDINCANADA)
-
PR
N
Fig. 2 ~]
BEFOREUSE
TheIargerslot in the adapter mustbe
alignedwith the largerslot inthe wall
receptacle to provide proper polarity
in the connection of the powercord.
CAUTION: Attaching adapter
ground terminal to wall receptacle
cover screw does not ground the
appliance unless cover screw is
metal, and not insulated, and wall
receptacle is grounded through
house wiring. Customer should
havethe circuit chec,kedby a qualified electrician to make sure the
receptacle is properly grounded.
Whendisconnectingthepower
cordfromtheadapter,always hold
the adapter with one hand. If this
is not done, the adapter ground
terminal is very likely to break
with repeated use.
Shouldthe adapterground
terminalbreak,DO NOT USE the
applianceuntila properground
hasagainbeen established.
Becauseof potential safety hazards
undercertainconditions,we strongly
recommend against the use of an
extension cord. However,if you still
elect to use an extension cord, it is
absolutely necessarythat it bea UL
listed3-wiregroundingtypeappliance
extensioncord havingagrounding
type plug andoutlet andthat the
electrical ratingofthe cord be 15
amperes(minimum) and 120volts.
Suchextensioncordsareobtainable
throughyour local setviceorganization.
Thefreezershould always
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz, single phaseAC.
Some modelsarealsorated100volt,
50 Hertz.Checkthe modelandserial
number plate.)
Thisisrecommendedfor bestperformanceand to prevent overloading
house wiring circuits, which could
causea possible fire hazardfrom
overheating wires.
Freezer Installation
For most efficient operation, your
freezer should not be located where
air temperature around the freezer
isever higher than llO° F.or colder
than 32° F.
Upright freezers take approximately half the floor space required
for chest type freezers and there-
fore can mote readily be placed in
your kitchen. A location next to the
refrigerator often is ideal, with the
refrigerator on the side nearer the
sink and range.
Be sure to install your freezer on
a floor strong enough to support it
when it is fully loaded.
Also see Energy-Saving Tips
regarding location.
Allow 4 inches on top and 3 inches
at sides and back for proper air
circulation.
carefully
Turn left to raise–
right to lower
Legsat the front corners of the
freezer should beset sothe freezer
isfirmly positioned onthe floor,and
the front is raised just enough so
the door closeseasilywhen opened
about halfway.
operatingYour
Freezer
Statiing
1.Clean the inside of the freezer
with a mild solution of baking soda
and water (see page 10).
2. Connect cord to power outlet.
3. Turntemperature control to
No. 4.This isthe normal setting
for safe long-term freezing. For
colder temperatures, turn to
higher numbers.
4. Allow freezer to operate for at
least two hours before placing food
inside.
o
@’
@
<.
Ss
)
@ ,*:,
.4
.,
,,
4
‘92“
N
Freezing temperature selection is
made by setting control from No. 1
to No. 7 (coldest].
(
..=.
Normal safe freezing level is ob- ‘=-~-!~
tained bysetting the control at No, 4~
OFF position permits turning freezer
off without unplugging it.
Freezer Features
10Rules
forsuccessful
wkshe!f doorstorage
Food Freezing
Letsyou store frozenfood packages–
asconveniently as putting books on
a shelf—where they are easy to see,
1. Freeze the best. Freeze only top-
identify and remove. Shelves are
quality foods. Freezing retains quality
roomy enough for storing home-frozen and flavor: it cannot im~rove aualitv.
items or Ieft-overs, and are designed to
2. Keep workarea clean.
accommodate regular or odd-s~aped
packages.
Juice-can door shelf
Specially sized for storage of standard
frozen juice cans and other similarlyshaped containers. Some models have
two juice-can shelves.
Interior light
(onmodelsso
equipped)
Turns on automatically when door is
opened, turns off when door isclosed.
Key-ejectinglock
(on modelsso equipped)
Keeps your frozen food supply secure,
discourages unauthorized “exploring.”
The spring-loaded lock is designed so
that the key is automatically ejected–
key will not remain in lock in either
the open or closed position. Keep the
*
y
out of reachof children andaway
rornfreezer.
Refrigeratedcabinetshelves
Cooling coils welded to these shelves
hasten freezing when food is placed
in direct contact with shelves.
3. Workquickly.The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will be.
You’ll save time, too, because less
culling and sorting will be necessary.
4. Choosecorrectpackagingmaterials.
Frozen foods will dry out if not prop-
erly wrapped or packaged. Both rigid
containers and flexible bags or wrappers can be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructionsfor
freezing different types of food.
6. Freeze foods in practicalmeai-
sized packages.
7. Fill container properly.When placing
liquid orsemi-liquid food in containers,
leave about %“at top (1%“for glass
containers) to allow for expansion during freezing.
8. Freeze correct quantities.There is
an established maximum of food your
freezer is designed to freeze at o~le
time—approximately 3 pounds per
cubic foot of freezer capacity. In
normal position, your freezer’s control dial will maintain sufficiently low
temperatures in the freezer to freeze
recommended quantities of food.
If you have a large quantity of food
you wish to freeze, store part of it in
the fresh food compartment of your
refrigerator until the first quantity
is frozen.
9.
Freezefoodsquickly. Continually
rotate frozen foods to the front of the
freezer so the longest-frozen foods
are used first.
10.Store frozen foods immediately.
Commercially frozen food can be
stored any place in the freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
You’ll find these materials helpful in
preparing foods for the freezer:
~ Large kettle with close-fitting lid
for blanching vegetables and fruits
~ Fine sieve or small colander to put
vegetables in for blanching
@Assortment of knives for cutting up
meat, fruits and vegetables.
~ Rolls of absorbent paper towels or
soft cloth towels for draining foods
o Proper freezer packaging materials
for various types of food (see page 8).
@Small loading funnel for fruit and
vegetable containers, to keep sealing
edge clean.
~ Glass marking pencil for labeling
packages.
e Roll of freezer tape
Quick= freezing
For quick-freezing small amountsof
food, simply place it in direct contact
with any refrigerated shelf.
For quick-freezing large amountsof
food, turn control to No. 7, and return
it to No. 4 after freezing is completed.
Never freeze more thanthree pounds
of food per cubicfoot of freezer
capacity at one time.
3
PartNo,46831OPO4
suggested storageTimes
(Months)
FRESHMEATS
00 ~
Roasts (Beef, Lamb, Venison). . ...6-12
Roasts (Pork &Veal) . . . . . . . . . . ...4-8
Steaks (Beef ).. . . . . . . . . .. . . . . . ..6-l2
Chops (Lamb) ...,,....,,,6.9,..6-9
Chops (Pork) . . . . . . . . . . . . .. . . ...3-4
Ground &Stew Meats .,,.........3-4
Variety Meats (Beef),. .. . .. . . . ...3-4
Variety Meats (Pork). . , , , . . . . . ...2-3
Sausage (Pork) . . . . . . . . . . . . . . . .. l-2
Opossum, Rabbit, Squirrel. . . . . ...6-8
P~C)CESSEDMEATS
Bacon .. . . . . . . . . . . . . . . . . . . . . . ..l
Frankfurters . . . . . . . . . . . . . . . . . . . .1/2
Ham (whole, half or slices) . . . ,. ...1-2
COOKEDMEATS
Cooked Meats & Meat Dishes. . ...2-3
Gravy &Meat Broth . . . . . . . . . . ...2-3
FRESH POULTRY
Chicken & Turkey (whole). .. . . . ...12
Chicken (pieces) . . . . . . . . .. . . . . ..9
Turkey (pieces) . ., . . . . . . . . . . . ...6
Duck &Goose (whole) . . . . . . . . ...6
(Months)
COOKED POULTBY
00 ~
Pieces (covered with broth), ., . ...6
Pieces (notcovered), . . . . . . . . . . ..l
Cooked Poultry Dishes. ,., ., . . ...4-6
Fried Chicken, , ., . .,, . .,, ..,...4
FISH
Shellfish ... ... ,,, ,,, ,,, ,,, Upto4Upto4
Lean Fish. . . . . . . . . . .. . . . . . . . ...6-8
Fatty Fish, . . . . . . . . . . . . . . . . . . . ..2-3
Shrimp (raw, unpeeled), ., . . . . ...12
Shrimp (cooked). . ., . . . . .. . . . . . ,3
PRODUCE
Most Fruits&Vegetables . . . . . . ...8-12
Asparagus. ., . . . . . . . . . . . . . . ..,.6-8
Mushrooms . . . . . . . . . . . . . . . . ,,. .Upto6
Onions . . . . . . . . . . . . . . . . . . . . . . . .3-6
Citrus Fruits, ..,, .,, . . . . . . . . . . ..3-4
Potatoes (french-fried) . . . . . . . . ...2-3
BAKERY GOODS
Breads, Quick(baked) . . . . . . . . ...2
Breads, Yeast(baked). . .. . . . . . ...4-8
Breads, Yeast(unbaked). . . . . . . ...1/2
Cakes. .. .. . . . . . . . . . . . . . . . . . . . .Uptol
Giblets . . . . . . . . . . . . . . . . . . . . . . ..3
Cookies . . . . . . . . . . . . . . . . . . . . . ..4
Game Birds ., .,, . . . . . . . . . .. . . ..8-12
Pastry (unbaked) .. . . . . .. . . . . . . . .2
Pies (baked) . . . . . . . .. . . . . . . . . . . .Uptol
Pies (unbaked) . . . . . . . . . . . . . . . . . .2
(Months)
e
DAIRY PRODUCTS
00 ~
Butter,. . . . . . . . . . . . . . . . . . . . . . ..5-6
Cottage Cheese,,.,,....,,.,,, ,,1
Soft Cheese..,,,,,,,,...,,,,., .4
HardorSetni-hard Cheese. ,. , .,,6-12
Eggs, , .,,.,,.,..,..,,,,.,,,, .,12
lce Cream, Sherbet, ... ..,.,,.,, .Upto
Milk, .. . . . . . . . . . . . . . . . . . . . . . . . ,1
OTHER FOODS
Candies. .,...,.,,......,,,.. ,,12
Left-overs(cooked). . . . . . . . . . .. Uptoto
Pizza.. . . . . . . . .. . . . . . . . . . . . . . ..1
Prepared Dishes. , .,, ..,.,.,. . ..2-3
Sandwiches. . .,, ,, . . . . . . . . . . ,,,Uptol
Soups, Stews, Casseroles . . . . . ...2-3
Newtechniques are constantly being de-
veloped. Consultthe County Extension
Service oryourlocal UtilityCompanyfor
the latest information on freezing and
storing foods.
FreezingMeat, Fish,~OU[try&Game
Preparation and
packaging
Package meat, poultry, fish and game
inmoisture/vapor-proof material such
as aluminum foil, cellophane, freezer
foilorplastic bags, Excludeasmuch air
as possible. Label and freeze atonce.
NOTE: Packages of fresh meats and
poultryascommonly purchasedin
retail stores are not suitably wrapped
for freezing. Rewrap inmoisture/vaporproof material,
Meat
Remove asmuch bone and fatas
possible from meat before packaging.
Donotsaltmeat, When individual
piecesofmeatare packagedtogether,
place doublethickness offreezerwrap
between them for easier separation
during thawing.
Clean thoroughly before packaging.
Pad .sflarp [Jr protruding
boneswith
folc~edfreezer paper or aluminum foil,
Wrap giblets separately.
WildGame
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packaging. Cut-up pieces of “lean” fish such
ashaddock and cod should be rinsed in
brine made with 2/3 cup of pure table
salt per gallon of water to reduce leakage during thawing. Keep in solution
not over 1minute. Brine isunnecessary
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. Donotwash clams or
oysters, Scallops may be 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.
CrabsandLobsters
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 con.ventionally–
much less if cooking with microwaves.
[f necessary to thaw meat quickly, thaw
at room temperature—allowing only
2 hours per pound.
Don’t refreeze meat that hascompletely
thawed; meat, whether raw or cooked-=
<--
can be frozen successfully only onc <~’$~~
.
.-
Freezing vegetables
reparation forfreezing
1. Only vegetables at their peak of
maturity should be chosen for freezing. Some varieties of vegetables
are better adapted for freezing than
others. For complete information,
contact your County Extension
Service.
2. Sort, clean and wash vegetables
in cold water. Keep those of the same
size all together, Large pieces take
longer blanching.
3. Work with small amounts, about
one pound, that can be packaged in
a short time.
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging. Proper blanching
stops the ripening process so vegetables are held at their peak of
freshness.
Boiling-water method
(a) Select large utensil of4- or5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Use two
gallons for each pound of leafy vege-
tables. B~ingwater to boiling.
(b) Blanch one pound of vegetables
t a time. Place vegetables in a wire
asket or colander. Immerse in boiling
water and cover. Count time immediatelyafter boiling begins (see chartat
right). For high altitudes, add 1minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time asfor blanching byplung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steammethod
Usepressure cookefi vegetable
blancher, or other large utensil.
(a),Fill utensil with 2 inches of water.
Bring to boiling point,
(b) Place vegetables in a wire basket
or rack above the boiling water. Cover
and begin timing immediately (referto
chart at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by plung-
ing them into ice water, or under cold
running water. Remove from water
and drain on towels.
Packing
~~~ackage vegetables in moisture/vapor-
proof containers. Leave }i-inch head
space in package (1}j-inch for glass
containers), Freeze quickly.
VEGETABLE
PREPARATION
BLANCHING PACKAGING
f30111ng
Steam
Water
ASPARAGUS
Wash in cold water,
Small stalks
Chill immediately. Drain.
remove tough part of stalk,
2 min. 3 miri? Pack whole stalks parallel
sort according to size of
with heads in alternate
stalk. Cut spears to fit con-
Medium stalks directions, leaving no
tainers, or cut in 2-inch
3 min. 4 rein?
head space. Seal.
lengths. Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
3 min~
Green
4Yzmin. Chill and drain. Pack in
2-inch pieces. Leave freezer carton leaving
“French” beans whole or
Yz-inch head space.
slice.
BEANS
Wash and sort pods in cold
Small
Cool promptly in cold
Lima water. Scald, cool in ice
1 min~
4 min. water. Drain. Pack in
water and sqeeze beans
Medium to large cartons, bags or boxes,
out of pods.
2t03
4t05 leaving Yz-inch head
min.
min. space. Seal.
BROCCOLI
Select tender uniform
3 min. 5 rein? Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teaspoonfuls salt
leaving no head space.
in 1 gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1Yzinches
across. Scald.
BRUSSELS
Clean and cut sprouts
4 rein? 5Y2min. Chill and drain. Pack in
SPROUTS
from main stem, sort ac- freezer containers, leavcording to size and scald.
ing no head space.
CAR ROTS Clean, wash and peel.
3 min~ 4Yz min. Chill, drain and pack into
Leave small carrots whole.
containers, leaving Y’-inch
Cut others into slices
head space.
or cubes.
CAULIFLOWER
Trim and wash. Break into
3 rein?”
472 min. Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly, leav-
about 1YZto 2 inches long.
Soak in salted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young corn with
Small ears Chill twice as long as you
thin, sweet milk. Husk and
7 min.”
9 min.
scald. Wrap several ears
remove silk. Wash ears
Medium ears
together in freezer paper.
carefully. Sort according
9 rein? 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein?
12 min.
CORN Scald corn on cob and
5t06 6 min. Package. Leave Yz-inch
Whole Kernel chill. Cut off whole kernels.
rein? head space.
GREENS Beet greens, collards,
Beet greens, kale,
Chill in cold water and
kale, mustard greens,
chard, mustard and drain thoroughly be-
spinach, Swiss chard,
turnip greens tween absorbent towels.
turnip greens. Wash and
2 rein?
Pack in freezer cartons or
lift out of water to drain. Collards bags and seal.
Remove tough stems and 3 min.
imperfect leaves. Cut in Spinach
pieces, if desired. Scald. l%to2minY
PEAS Shell and discard over-
2 min Y* 2 min.
Chill and drain. Package
mature peas.
compactly, leaving %?-inch
head space.
POTATOES Peel and slice lengthwise Cool to room temperature,
French Fried for frying. Fry in deep fat
Package in freezer bags or
heated to 3600F for 4 cartons and seal. To serve,
minutes until tender, but thaw and cook in 375° F
not browned. Drain well. fat until brown. Or cook,
unthawed, in 500° F oven.
POTATOES
Select smooth new pota- 3t05 Chill, drain, package in
Irish toes directly from garden. min. cartons, bags or boxes.
Wash, peel or scrape, and
Leave Yz-inch head space,
scald. Seal.
POTATOES Wash. Cook until almost Pack in freezer containers,
sweet
tender and cool. Peel; cut
allowing Y?-inch head
in halves, slice or mash.
space. Seal.
SQUASH Select tender squash with 3 rein* 4Y2 min. Chill immediately, drain
soft rind. Ctlt in M-inch
and package. Leave
slices.
7Z-klchheadspace.Seal.
*Preferred method **Use 4 teaspoons sa/t to a ga//on
5
Part No.468310P04
Freezing Fruits
Preparationforfreezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Washfruits thoroughly in cold water
and drain thoroughly,
3. Work with small quantities and
freeze quickly,
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.
5. Toavoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1 teaspoon to 1cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1minute in solution of 3 tablespoons lemon juice to 1 gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Alwaysallowheadspace.Allow Vz-inch
head space in pint containers (1 inch
for glass), l-inch head space in quart
containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture. The method of
sweetening depends on fruit used.
See chart at right for recommended
method.
(a)Dry sugarpack. Suitable for fruits
that make their own juice when sugar
is added. Add dry sugar (see chart at
right) and stir gently until most of the
sugar has dissolved in the juice drawn
from the fruit, then pour into containers.
(b)
Syruppack.Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow h-inch head
space (Iyp inch for glass containers),
(c) Unsweetened pack. Suitable for
special diets.
Guide for makingsyrup
CUpsofsugar
Percefltage
tobeadded
per Approximate
of
syrujJ
Pintof
water vieltijnuints
30%(light)* Ifi
40%(light)*
Ii 1~
50%(medium)
2!4
l%
60%(medium)
3% 2
65%(heavy) 4%
21A
FRUIT’
PREPARATION
PACKAGING
a
APPLES
Wash, peel and slice apples to about
Syrup pack: Slice into container,
Yz-inch thickness. If apples are to be
cover with 40~. syrup. Add 1 teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.
by (1) steaming for lYz to 2 minutes, or
Sugar pack: Sprinkle YZcup of sugar
(2) dipping in solution of 3 tablespoons
over each quart of apples. Stir to cover
lemon juice to 1 gallon water for 1
all surfaces with sugar. Seal. Adding
minute, rinsing in cold water, and
1 teaspoon ascorbic acid to sugar is an
draining. Solution may be reused.
extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color. Wash and sort as to size.
with 4070 syrup to which ascorbic acid
Halve and remove pits. Peel and slice,
has been added (1 teaspoon ascorbic
if desired, Heat unpeeled fruit in boiling
acid to 1 cup syrup).
water Vzminute.
Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with % cup of sugar and
sprinkle over 1 quart of fruit. Stir.
BERRIES
Proper maturity is important. Immature
(1) May be packed dry, or (2) packed
berries should not be used. Wash in
whole in a 40to 50~~sugarsyrup. (3) For
cold or iced water and drain thoroughly
crushed or pureed berries, pack 4 parts
on absorbent paper towels.
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES
Wash, sort and stem. Chill in refrigerator
Sour
Mix 1 part sugar to 4 or 5 parts fruit
until firm enough to remove pits.
by weight until sugar is dissolved,
Pack. Seal.
CHERRIES
Prepare quickly in same way as sour
Sweet
Cover with 40?. sugar syrup which concherries. However, sweet cherries may tains 1 teaspoon ascorbic acid per cup.
be frozen whole, with or without pits.
CRANBERRIES
Wash in iced water, stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well.
without sugar, or in a 5070 sugar syrup.
MELONS
Select firm, well ripened fruit. Cut in
Cover with orange juice or 3070 sugar
Cantaloupes
half and remove seeds (remove water-
Honeydews
syrup. Seal and freeze.
melon seeds as you cut balls). Scoop
Watermelons
out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and
Select firm fruit, free of soft spots. Peel
Pack sections in layers. Cover grape-
GRAPEFRUIT with sharp knife just below white
fruit with 307. syrup containing 1
SECTIONS membrane. Remove all membrane.
teaspood ascorbic acid per quart.
Cut sections from divider-membranes,
Oranges do not need syrup. Stir in
Drain.
Vzteaspoon ascorbic acid per quart,
PEACHES
Promptness in handling is important.
Pack immediately into cold 407. syrup
Sort, peel (skins may be loosened by
with 1 teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in in container; cover with more syrup.
boiling water) and pit. Peel and slice 1
Seal.
quart of peaches at a time.
PEARS
Select pears which are fully tree-
Pack immediately in freezer carton,
ripened. Wash. peel and core. Cut in
Add 40% syrup to which ascorbic acid
halves or quarters. Heat in boiling 407.
has been added (1 teaspoon ascorbic
syrup for 1 to 2 minutes. Cool in syrup.
acid to 1 cup syrup). Seal
then drain
PINEAPPLE Peel. core, slice or cube
Pack slices with two circles of cellophane paper between each slice, Pack
without sugar or cover with 3070 syrup.
Or, pineapple juice could be used
PLUMS and
Sort, wash in iced water. Halve and pit,
Pack in carton and cover with 407.
PRUNES
or leave whole
syrup to which 1 teaspoon ascorbic
acid has been added per cup, Seal,
RHUBARB Wash. trim and cut stalks into l-inch
Pack without sugar or cover with 4070
pieces or in lengths to fit package.
syrup. Allow Ilead space. Seal.
‘Recomnlef]detiforr?]ostfruits
MetiIod:Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
Place unopened containers in refriger-
ator. Serve while fruit isstill slightly icy.
6
Freezing Dairy Products
utterand Margarine
Overwrap original carton in moisture/
vapor-proof material or enclose in
moisture/vapor-proof containers.
cheese
Freeze cheese in %-to l-pound
pieces. Wrap in moisture/vapor-proof
material, Uncreamed cottage and
Camembert cheese may be kept in
the freezer though there may besome
water separation on thawing. Cream
and processed cheese do not freeze
well as freezing affects their smooth
texture.
Cream
Ordinary household cream for table
use does not freeze well, but will be
suitable for cooking. Pasteurized heavy
cream containing not less than
40 per
cent butterfat may be frozen. Heavy
cream which hasbeen whipped freezes
well, too. Drop mounds of whipped
FreezingPrepared
read and Rolls
cream on baking sheets. Freeze.Trans-
fer frozen mounds quickly to a rigid
container and seal, separating layers
with paper.
lc~
Cream
Commercial ice creams can be stored
in the freezer in their original carton.
Home-made ice cream should be
packed in moisture/vapor-proof car-
tons. For best results, place ice cream
in the interior of the freezer rather
than on the door shelves.
Fine-quality icecream,with high cream
content, will normally require slightly
lower temperatures than “airy” alreadypackaged brands with low cream con-
tent. Experiment to determine the
location in the freezer (the rear is
slightly colder than the front) and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
Bake, cool, wrap and freeze. Toserve:
thaw in wrappings at room temperature, Or, heat or toast frozen. If desired,
wrap in foil and warm for15 minutes in
250° to 300° F oven. Note; most com-
mercially baked products should be
rewrapped in moisture/vapor-proof
material before freezing.
Biscuits
May be frozen baked or unbaked. To
serve baked biscuits: defrost in wrap-
pings at room temperature for one
hour, Reheat for 5 minutes in 425°F
oven. Or place frozen biscuits in 375° F
oven for 15 minutes. Unbaked biscuits
should be thawed, then baked as usual.
cake
Bake and cool. If frosted, freeze before
wrapping to avoid sticking. To serve:
unwrap frosted cakes; thaw at room
temperature. Thaw unfrosted cakes in
wrappings at room temperature. Allow
about two hours to thaw a large cake.
Icings made with egg white do not
freeze satisfactorily. Those made with
powdered sugar, butter, fudge or
~==_whippedcream freeze well.
q~$ook,e~
f“
if baked before freezing, cool and
pilckage them careflilly
in rrloisture/
Eggs
Use only fresh eggs for freezing. Chill
before freezing. Whole eggs may be
frozen or the whites and yolks frozen
separately as follows:
Whole Eggs– Mix yolks and whites
thoroughly with a fork, Do not beat in
air. Add 1teaspoon salt to each 2 cups
of eggs.
Egg Whites– Separate and freeze in
recipe-sized amounts,
Egg Yolks–Separate and add 1tea-
spoon of salt or 1tablespoon of corn
syrup or sugar per cupful of yolks,
Blend with fork.
Pack eggs in freezer carton allowing
Yp-inchhead space (1yp-inchfor glass
containers). Thaw eggs in unopened
container in refrigerator or at room
temperature.
vapor-proof material. They will thaw in
about 15minutes at room temperature
in wrappings. .Refrigerator cookie
dough may be wrapped and frozen in
bars.Slice asneeded, without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies store
for a longer time, Omit steam vents
from pies to be frozen unbaked.
To serve unbaked pies: Cut steam
vents in top crust and place frozen pie
in oven at usual temperature. Increase
baking time 10 to 15 minutes, Thaw
frozen baked pies, wrapped, for 1to
lyp hours at room temperature. To
serve warm, unwrap without thawing
and heat in 300° F oven for 30 to 40
minutes.
QuickBreadsandMuHins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300° F oven,
Main Dishes
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same manneras for immediate serving
with the exception of seasoqing. During
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of storage. Omit potatoes from stews and
soups as they become mushy.
Cool main dishes after cooking; package in moisture/vapor-proof material
and freeze. Toserve these foods, thaw
gradually over low heat adding a little
liquid if necessary to prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1 hour or until
heated thoroughly.
SandwichTips
All varieties of breads can be frozen.
Spread softened butter on each slice,
then spread filling. It is not advisable
to use salad dressings for spreading
as they separate andsoakinto the bread.
Meat, fish, some cheeses, poultry and
peanut butter are recommended fillings
for freezing.
Cookedeggs become
tough when frozen. Other fillings can
be moistened with milk, cream, pickle
relish, chili sauce, catsup, fruit juice,
a little mayonnaise or salad dressing.
Lettuce or other salad greens and raw
vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisture/vaporproof material and freeze.
-
(
Part No. 468310P04
Freezer Packaging
Proper packaging is essential for
successful freezing. Because solidly
frozen foods lose moisture in the dry
0° to 5°F temperature of a freezer,
they must be properly protected by
top quality packaging materials that
are moisture/vapor-proof. Freezer
tape is used to seal wrappings and
for labeling.
Freezerpackaging
materials
Materials Uses
Cartons with
Fruits,
moisture/vapor- vegetables,
proof liners some meats
Foil containers
Cooked foods
Polyethylene
Baked foods,
bags
meats
Glass freezer jars Juices, fruits,
vegetables,
cooked foods
Plastic containers Sauces, fruits,
and boil-in bags
vegetables,
cooked foods
Laminated paper Meats
Heavy-duty foil
Meats, baked
goods, leftovers
Cellophane
Baked goods,
sandwiches,
small meat cuts
1. Place food in center of wrapping
paper.
2. Bring two parallel edges together.
Fold in lock seam, repeat until the
last fold rests firmly on food.
__——_- ..____
____———---------
3. Fold ends, excluding as much air
as possible. Seal with tape or tie firmly
with heavy string.
Butchers’Wrap
Place food diagonally on one corner
o
of paper. Roll paper andfood together
diagonally, folding in extra material
as you roli. Seal with freezer tape.
Cartonsand containers– Fruits,
vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.
~--- ---- ---1
Aluminum foil– Place food on heavyduty foil and mold foil to shape of the
food. Only one thickness is required.
No heat sealing or taping is necessary.
~
L
Labeling cor~tainers–Be sure to ‘%$3
label all containers and packages with
contents and date that it was placed
in the freezer,
8
Defrosting instructions
e
mostclimates, defrosting will be
necessaryonly abouttwice a year.
Tohaveyour freezer operate most
efficiently, do not permitmorethan
1/2 inchoffrostto accumulateon
th~eshelves.
Toremovethis light coating of frost
from the shelves,simplyscrapewith
a plasticor wood spatula orscraper.
Scrapethe top and bottomsurfaces
of the shelvesand the refrigerated
surface at the top of the cabinet.
Neveruseanicepickormetal
scraper.Any such instrument can
damagethe freezer.
Do notuse any electricaldevice
indefrostingyourfreezer.
Forcompletedefrosting:
1. Turntemperature control to OFF,
2. Removeall food andplace it in
corrugated boxes,insulated bags,
picnic coolers,etc. Usetowels
and newspapers for insulation as
needed.
3. With door open, usepansof hot
water to speed looseningof frost.
Remove large piecesbefore they
melt.
4. A drain hose (on modelsso
equipped) behind the basegrille
carries the defrost water out from
the freezer. Removethe basegrille;
then remove the drain plug and let
the defrost water drain into a pan.
Sponge excesswater from bottom
of freezer as it COIIectsto prevent
overflowing.
Toremovethebasegrille(onmodels
soequipped),graspthegrilleat both
endsandpull outward.
5. After defrosting, clean inside of
freezer (see page10).
6. Return temperature control to
regular position and return food
to freezer.
7.
Be sureto replacedrainplug
(Onmodels so equipped) andreturn
drain tube to its position.
8. Replace basegrille by aligning
pins in grille with holes in cabinet
and gently pushing grille forward
until it snaps into place.
Pafi No.468310P04
UserMaintenanceInstructions
cleaningyour
freezer
outside
Protectthemint finish.The finish
on the outside of the freezer is a
high quality, baked-on paint finish.
With proper care, it will stay newiooking andrust-freefor years.Apply
acoat ofappliance polishwaxwhen
the freezer is new and then at least
twice a year.
Appliance PolishWax& Cleaner
(Cat.No.WR97X216)isavailable
fromGEAppliance PartsMarts.
Keepthe finishclean.Wipewith a
clean cloth lightly dampened with
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polish with aclean, soft cloth. Donot
wipe the freezer with a soiled
dishwashing cloth or wet towel. Do
notusescouring pads,powdered
cleaners, bleach, or cleaners containing bleach.
Caution–Care should be taken in
moving the freezer away from the
wall. All types of floor coverings
can be damaged, particularly
cushioned coverings and those
with embossed surfaces.
Inside
Cleanthe inside of your freezer at
leastonce ayear,it is recommended
thatthe freezer be unplugged before
cleaning. Ifthis isnot practical, wring
excess moisture out of sponge or
cloth when cleaning in the vicinity
of switches, lights or controls.
Usewarm water and baking soda
solution—about a tablespoon of
baking soda to a quart of water.
Rinse thoroughly with water and
wipe dry. ~ not use cleansing
powders or other abrasive cleaners.
whenyou goon
vacation
Tomajntainfreezerinoperation
duringvacations,&esureyowrhouse
flowerisnotturnedoH.Forsure
protection of freezer contents, you
maywantto aska neighborto check
the power supply and freezer operation every 48 hours.
Forextendedvacationsorabsences,
youmayprefer to moveyour frozen
foodsto astorageIockertemporarily.
[f freezer isto beleft empty,turn
temperature control to OFFanddisconnect power cord plug from wall
receptacle, Toprevent formation of
odors, place open box of baking
soda in freezer and leave freezer
door open.
Whenfreezer isnotoperating,it
can be left in an unheated house or
room without damage to cabinet or
mechanism.
Incase ofextended
m
powerfailure:
1. Keepfreezer door closed,Your
freezer wiii keep food frozen for
24 hoursprovided warmair isnot
admitted.
2. If freezer isout of operation for
24 hours or more,adddry ice, Leave
ice inlarge pieces and place it on
top of food on eachshelf so cold air
will flow down overall the food. Add
more ice asrequired.
WARNING:Handling of dry ice can
causefreezing of the hands—gloves
or other protection isrecommended.
3. If dry ice is not available, move
food to afrozen food locker temporarily—untii power is restored.
When you ~OV~
Disconnect power cord piug from
waii receptacle. Remove foods,
defrost and ciean freezer.
Secureall looseitemssuch asgriiie
andsheives bytaping them secureiy
in piaceto prevent damage,
Be sure freezer stays in upright
position on/y during actuai moving
and in van. Freezer mustbesecured
invan to prevent movement. Protect
outside of freezer with bianket.
10
PROBLEM
FREEZER DOES NOT
OPERATE
FREEZER STARTS
TOO FREQUENTLY
FREEZER OPERATES
TOO LONG
NOISY OPERATION
CABINET VIBRATES
FREEZER
TEMPERATURE
TOO WARM
POSSIBLE CAUSEAND REMEDY
* It interior light (on models so equipped) is not on, freezer maynot be
plugged in at wall receptacle.
@If plug is secure and the freezer still fails to operate, plug a lamp or a small
appliance into the same outlet to determine if there isa tripped circuit breakqr
or burned out fuse.
@Packageholding door open.
@Temperature~ontrolsetontoo ~igha numb~ro
@Door opened too frequently or too long.
@Packageholding door open.
@Door opened too frequently or too long.
e Temperature control set on too high a nurnbe~
e Inadequate air circulation space around cabinet.
@Weaknessin room floo~
~ Legs need adjusting.
@Weaknessin room floor.
@Legs need adjusting.
@Door opened too frequently or too long.
@Package holding door open.
(continued next page)
11
Part No.468310P04
TheProblemSolver [continued)
PROBLEM
FOODS DEFROSTING
FRE~ER
TEMPERATURE
TOO COLD
FOODSDRYINGOUT
MOISTURE
COLLECTING
DN OUTSIDE
OFCABINET
NTERIOR LIGHT
}OESNOTLIGHT
ONMODELS
;0 EQUIPPED)
)OORWON’TFULLY
:LOSEBYITSELF
LOWSTARTING
IMEAFTERBEING
JRNEDOFFFOR
PERIODOFTIME
(CESSIVEFROST
JILD-UP
POSSIBLE CAUSEAND REMEDY
@Blown f~s~or ~rjppedcj~cuj~breaker,
@Not plugged in.
* Temperaturecontrol in OFFposition.
@Packageholding door open,
~ Temperaturecontrol set on too high a number.
@Packagesnot properly wrapped or sealed,
e ~tended hot, humjd w~athe~
~ Blown fuse or circuit breaker
~ Not plugged in.
@Bulb burned out.
@Legsneedadjusting.
@Packageholdingdooropen.
@Built-inoverloadprotection.
@Dooropenedtoofrequentlyor toolong.
@Packageholdingdooropen.
@Extendedhot,humidweather.
TheGEAnswer Cenier@ ‘
800.626.2000
consumer
informationservice
12
IfYw NeedSemite
obtainservice,seeyourwarranty
onthe back page of this book.
We’reproudof ourservice and
wantyouto bepleased. If for some
reasonyouare not happywiththe
serviceyou receive,here arethree
stepsto follow for further help.
FIRST contactthe peoplewho
servicedyour appliance, Explain
whyyou are notpleased. Inmost
cases,this willsolvethe problem.
NEXT if youare still not pleased,
writeall the details—including your
phone number—to:
Manager,Consumer Relations
General Electric
Appliance Park
Louisville, Kentucky40225
FINALLY if yourproblem is still not
resolved,write:
MajorAppliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
PartNo.46831OPO4
WHATisCOVERED
FULL ONE=YWRWARMNW
For one year from date of original
purchase, we will provide,free of
charge, parts and service labor in
yout home to repair or replace any
Part of the fr@ezerthat fails because of a manufacturing defect.
FULL FIVE=Y~R WARRANW
For five years from date of original
purchase,we will provide,freeof
charge, parts and service labor in
your home to repair or replace any
part of thesealed refrigerating
system(the compressor, conden-
ser, evaporator and all connecting
tubing) that fails because of a
manufacturing defect.
WHATIs NOTCOVERED
@Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
The GE Answer CenterTM
800.626.2000
consumer information service
LIMITED WARRANn,
FOODSPQ!LAGE...
We will pay for food spoilage (not
to exceed the cumulative limit
specified below) that occurs
because of a manufacturing defect
either in: a)any part of the freezer
within one year from date of
original purchase, or b)any part
of the sealed refrigerating system
within five years from the date of
original purchase.
Cumulative
FreezerCapacity
Limit
14.9cu. ft. and smaller
$100.00
15.0cu.ft. and larger
$150.00
Within 30 days after food spoilage
occurs, you must provide satisfac-
tory proof of the spoilage to a
Factory Service Center, an author-
ized Customer Care” servicer or
the dealer from whom the freezer
was purchased.
e Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, plumbing and
other connecting facilities.
~ Food spoilage caused by:
a) Power interruption from the
utility.
b) Blown fuse, open,circuit breaker
or other power disconnection on
the owner’s premises.
c) Freezer not operating because
of abnormally low electric power
voltage or inadequate house
wiring.
original purcfiaserand anysucceeding owner for products purchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.C, In Alaska the
warranty is the same except that it
is LIMITEDbecause you must pay
to ship the product to the service
shop or for the service technician’s
travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer Care@)
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELECTRIGCOMPANY,
GENERAL ELECTRICFACTORY
SERVICE,GENERALELECTRICHOTPO!NTFACTORYSERVICEor
GENERAL ELECTRICCUSTOMER
CARE@SERVICE.
~~p~.
—
liti
o Replacement of house fuses
~!xu
or resetting of circuit breakers.
qlsz~=
,,:=—.
w’
@Failure of the product if it is
~–~
Ilxs
used for other than its intended
p.?
—---
purpose or used commercially.
w.;
I1:===
&u,
G-–z
@Damage to product caused
IIxa
=
by accident, fire, floods or acts
*:.
Ilrxx
of God.
11=”
Ilc=
il ~=
WARRANTORIS NOT RESPON-
1
~.y.
w,=
SIBLE FOR CONSEQUENTIAL
11:=X
DAMAGES.
-----
11-=-
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