GE CA13, CA19, CA21, CA10DK, CA12DL Use And Care Manual

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Contents

ApplianceRegistration

CareandCleaning

Useand(he of

Defrosting

Energy-S~vingTips

FreezingSuggestions

5-9

StorageTimes

Installation

3,4

AdapterPlug

Clearances

ElectricalRequirements 3.4

ExtensionCord

Grounding

3,4

Location

ModelandSerialNumbers

Packaging

PowerFailure

ProblemSoIver

13,14

RepairService

SafetyInstructions

TemperatureControl

TemperatureMonitor Vacation&MovingTips

defrosting

uprightmodels

C&w)

CM3 CM(5

CA19 CA21

Warranty

BackCover

Your DirectLine to General Ekctric

Readthisbookcarefully.

It is intendedto help youoperate and maintain yournewfreezer properly.

Keepit handyforanswerstoyour questions. “

Ifyoudon’t understandsomething or need more help,write(include yourphone number):

ConsumerAffairs

GEAppliances Appliance Park Louisville,KY40225

Keepproofoforiginal purchase

date (suchasyoursalesslipor cancelled check)with this bookto

establish the warrantyperiod.

writedown the Irm3ckd

aridserial numbers.

You’llfind them onaplateeither at the bottom,just insidethe door,or on the backofthecabinet.

Thesenumbersarealsoonthe ConsumerProductOwnership RegistrationCardthat camewith

yourfreezer.Beforesending in this card, pleasewritethesenumbers here:

ModelNumber

Serial Number

Usethese numbersin any correspondenceorservicecalls concerning your freezer.

Ifyoureceiveda damagedfwezer,

immediately contactthe dealer (or builder)that sold youthe freezer.

Savetime and money. Beforeyou call for service, check

the Problem Solveron pages 13 and 14.It lists causesof minor operating problems that you can correct vourself.

Energy-savingtips

aLocationof yourfreezer is important. Don’tlocateit inawarm, unventilatedlaundryareaorstorage room.Avoidputting it nexttoyour range,aheatingvent or wherethe sunwill shine directlycmit.

o Tryto arrangeyourfrozenfoods

systematicallysoyoucan find what

youwant in the freezer quickly.

o Don’t open the freezer door more

oftenthan necessaryand close it assoonas possible,particularly in hot, humid weather.

o When using yourfreezer,be

careful notto leavethe dooropen. Alwayscheckto makesurethe freezerdoor is properlyclosed beforeleavingthe houseor retiring for the night.

o If youturn the temperature

control tothe coldest Positionfor quick freezing, don’t forget to turn it back to the regular setting.

@Repairor replacehnmediatel~ all electric service cordsthat havebecomefrayedor otherwise

damaged. Donotusea cordthat

showscracksorabrasiondamage alongitslengthorateithertheplug orconnectorend.

* Mter yourfreezerisinopemtion,

do not touch the cold surfaces, particularly when handsare

damp or wet. Skin mav adhereto

reduce

the eatingquallt

paflicularlyfruits,vegetamesjar prepar&dfoods‘- “ ‘ “ ofredmeatsis

thatofmanyotf refrozenfoodsassoonas possible .

—theywon’tkeepas longasfoods

frozenonlyonce,andthesooner. they’reused,thebettertheireating willbe.

!~ ~

@Hyouroldfreezerisstillaround

(Abtirned-outlightbulbrnay’:’- . breakwhenbeingreplticed.) ‘‘. ‘.=--=

Note: Turnikgtetipgmtureco~tro/ ~. to OFFposjtion doesnotmnove =’-

powerto the!ightcirwk’ .

“’!!BK

theseextremelycoldsfirfaces.

the house but not in use, be sure to removethe lid or door.This will

c00 not operate your free~erin

reducethepossibilityofdangerto

the presenceofexplosivefumes.

children.

—.

——— ——— -~

—.

---

R~qUi~~~e~tS–[MPORTANT...Pkme ReadCarefully

toconnect

Forpersonalsafety,

thk appliance

mustbe

The power cord of this appliance

is equipped with a three-prong (grounding) plug which mates with astandard three-prong (grounding)

PREFERREII r

METHOD

!I \;\

‘Y]

INSURE PROPER

GROUNDEXISTS

BEFOREUSE

Fig, 1 ‘

walloutlet (Fig. 1) to minimize the

Havethe wall outlet and circuit

possibility of electric shock hazard

from this appliance.

checked by a qualified electrician to make sure the outlet is properly grounded.

Where a standard two-prong

m—

wall outlet is encountered, it is

~x. --

d: r

thepersonal responsibility and

===--

~..–-

obligation of the customer to have == it replacedwith a properlygrounded

~:—.

BX==?f.

three-prong wall outlet.

w &Sl—

ti- ‘ ==

NOT, ANY

~—-

CUT’

ti.–

~--”

&+s&

F@EI

~=.=

THE

#$s!

e~~“–

&23-

%4i3

(contirwednextpage)

Wed adapterplug

Becauseof potentialsafety hazardsunder certain conditions, westronglyrecommendagainst useof anadapterplug, However, if youstill elect to useanadapter,

wherelocalcodespermit,a TIEfvIPORARYCONNECTIONmay

bemadetoa properlygrounded two-prongwall outlet by useofa ULlistedadapter(Fig. 2)available at most local hardwarestores.

TEMPORARYMETHOD

PERMITTECIINCANADA)-

(ADAPTERPLUGSNOT

ALIGNLARGE

PRONGSISLOTS ~

- ““~~opER

●

# GROUNDAND

~ FIRMCONNECTION

Fig. 2

BEFOREUSE

The larger slot inthe adapter must

bealignedwith the largerslotin the walloutlettoprovideproperpolarity in the connection of the power cord.

CAUTION:Attachingadapterground

terminal to wall outlet coverscrew does not ground the appliance unlesscoverscrew is metal, and not insulated, and wall outlet is

groundedthroughhousewiring.You should havethe circuit checked by aqualified electrician to makesure the outlet is properly grounded.

When disconnecting the power cordfromthe adapter, always

hold the adapter with one hand. Hthis is not done, the adapter ground terminal isvery likely to break with repeated use.

Should the adapter ground terminal break, IX) NOT USEthe appliance until a proper ground has been established.

used extensionmm

Becauseof potentialsafety

hazardsundercertainconditions,

we’stmmglyrecommendagainst

the useofanextensioncord.

However,if youstill electto usean

extensioncord, it isabsolutely

“necessarythat it bea UL listed

3-wiregroundingtypeappliance extensioncord havingagrounding

type piug and outlet and that the

electrical ratingofthe cord be 15 amperes(minimum)and 120volts. Suchextensioncordsare obtainablethroughyourlocal serviceorganization.

The freezershxddlalways be pluggedintoits own indhfictualelectricaloutlet—

(115volt,60 Hertz,singlephaseAC. Some models are alsorated 100 volt, 50 Hertz. Checkthe model and serial number plate.)This is

recommendedforbestperformance andto preventoverloadinghouse wiring circuits, which could cause a possible fire hazardfrom overheatingwires.

FreezerWkMaticm

Location

Yourfreezershould be conveniently located for day-to-dayuse in a dry,

well-ventilated room.

Formostefficient operation, it should not be located where air temperature around the freezer is ever higher than 1lO°F.or colder than 32*F.

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 hack for proper air circulation.

AdjustableLegs

Turn left to raise—

Legsat the frontcornersof the freezershould besetsothefreezer isfirmlypositionedon the floor,and thefrontis raisedjust enoughso thedoorcloses easily when opened abouthalfway.

Starting

1. Cleanthe insideofthe freezer with a mild solution of baking soda andwater(seepage 12).

2. Connect cordto poweroutlet.

3. Turntemperature controlto

No.4.This is the normal setting for safe,long-termfreezing. Forcolder temperatures,turntohighernumbers.

4. Allowfreezerto operateforatleast two hoursbeforeplacingfoodinside.

TemperatureControl

Freezingtemperature selection is made bysetting the control from No. 1to No. 7 (coldest).

Normal, safe freezing level is obtained by setting the control at

No.4. OFF position permits turning the

freezer off without unplugging it.

Interiorlight

—

—.

TemperatureMonitor

(onmodelsso equipped)

—-

—..

—

—-.

—

9. Freezefoodsquickly.

Continuallyrotatefrozenfoodsto thefrontofthefreezersothelongestfrozenfoodsareusedfirst.

Tiurnsonwhenthe door isopened; turnsoff whenthe door isc(osed.

PW/ERON

TEMI?MOWOR

6(3)

ALARM

Refrigeratedcabinetshelves

Coolingcoilsweldedto shelves

10.Storefnxzenfoodsimmediately.

Commerciallyfrozenfood can be storedanyplaceinthefreezerThese foodsshouldnotbeallowedtothaw beforebeing placedinthe freezer,

=’—

-–

—

hastenfreezingwhenfood isplaced

in directcontactwithshelves.

TheamberPOWERON light,

whenglowing, indicatesthat electricalpoweris beingsupplied

tothe freezer.

The redTEMI?MONiTORlight,

whenglowing, indicatesthatthe temperatureinside the freezeris

—1 —

—

—–

—

-1

—. —- -

F?uksforamx?sful

Food

IFreezing

IIHelpfulMaterials

about20°F.orwarmer.

You’llfindthesematerialshelpful

in preparing foodsfor the freezer:

The ON-OFFALARM,whenON,

buzzessimultaneously with the glowingofthe red light to provide additional warning of high freezer

temperatures.

[

Caution:Adding morethan3 -

1.Freezethe best. Freezeonly top-quality foods. Freezingretains qualityandflavor;itcannotimprove quality.

● Largekettlewith close-fitting lid

for blanching vegetablesandfruits

mrK-

EfsK-

-–

~Finesieveor small colander to

put vegetablesinforblanching

2. Keepworkareaclean.

3. Workquickly.The quicker fruits

andvegetablesarefrozenafter picking, the better the frozen productwill be.You’llsavetime, too,with less culling and sorting.

(

poundsofwarm-foodper c~foot offreezercapacity can trigger the alarm system.

Whenyouget your newfreezer,

the ON-OFFALARM will be in the OFFpositionsoitwillnotbuzzduring

initial start-up.When the freezer hasrun long enough and the red TEMI?MONITORlightstopsgiowing,

turn on the ON-OFFALARM—

ush keyoreraser end of a pencil

,~into the hole marked ON and

switch the rocker switch.

The signal lights and buzzer operate on household electrical power,and will not perform if power

to the freezer is cut off.

Key-ejecting kmk

(onmodels so equipped)

The keyfor the spring-loaded lock is automatically ejected—keywill not remain in lock in either the

open or closed position. Keep the lreyout ofreach ofchihiren and

awayfmm the freezer.

door

Letsyou storefrozen

foodpackages

likebooksforeasyselection.

-- door V“

Specially sized forstorageof

frozenjuicecans.Somemodels

havetwo juice-can shelves.

@Assortmentof knivesforcutting

up meat, fruits andvegetables oRollsof absorbentpapertowelsor

soft cloth towels for draining foods

4. Choosecorrectpackaging materials. Frozenfoods will dry

out if not properly wrapped or

packaged. Both rigid containers and flexible bagsorwrappers can be used. Makesuretheyare

especially designed for freezing.

@Properfreezerpackaging materialsforvarioustypesoffood

(seepage 10)

@Small loading funnel for fruit and vegetablecontainers,to keep sealing edge clean

eGlassmarking pencil for labeling packages

5. Followreliableinstructionsfor freezing different types of food.

R4!s’-

~Rollof freezertape

6. Freezefoodsinpractical meal-

sized packages.

7.Fill container properly.When placing liquid orsemi-liquid foods in containers, leave about 1/2” at top (1-1/2”for glass containers)to allowfor expansionduring freezing.

Toquick-freezesmall amounts of food, place it in direct contact with

any refrigerated shelf.

8. Freeze corwct quantities.

There is an established maximum of food your freezer is designed to freeze at one 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.

Toquick-freezelarge amounts of food, turn control to No.7.Return it

to No. 4 after freezing is completed.

Neverfreezemorethan three pounds of food per cubic foot of

freezer capacity at onetime.

if you have a large quantity of food

to freeze, store part ~f it in your refrigerator’sfreshfoodcompartment until the first quantity is frozen.

StorageTimes

(Months)

FRESH MEATS

00 ~

Roasts (Beef,Lamb,Venison)... ..6-12

Roasts(Pork&Veal). . . . . ........4-8

Steaks(Beef]..... . . . . . . . . . .....6-12

Chops(Lamb).. . . ..............6-9

Chops(Pork),,.. . .........,....3-4

Ground&Stew Meats............3-4

VarietyMeats(Beef). .. ..........3-4

VarietyMeats(Pork).. ...........2-3

Sausage(Pork).. .

. .............1-2

Opossum,Rabbit,Squirrel. .......6-8

PRC)CESSEDMEATS

Bacon.....,.....,.. ......,....1

Frankfurters,,.. ., ..............1/2

Ham(whole,halforslices). .. .,...1-2

COOKED MEATS

CookedMeats&MeatDishes.....2-3

Gravy& MeatBroth. . ...........2-3

FRESH POULTRY

Chicken&Turkey(whole).. .. .....12

Chicken(pieces).. . . . . . . ........9

Twkey(pk?ce.s)... . . .,, . ........6

Duck&Goose(whole). . . . .. .....6

Giblets. . . . . . . . . . . . . . . . ........3

Game Birds. . . . . . . . . . . . . . . .....8-12

(Months)

COOKED POULTRY

oo~

Pieces(coveredwith broth).......6

Pieces(notcovered). ... ., .......1

CookedPoultryDishes...........4-6

FriedChicken.. . . . . . . . . ........4

FISH

Shellfish... . . . . .. . . . . . ........

.upto4

LeanFish......................6-8

FattyFish.. . . . . . . ..............2-3

Shrimp(raw,unpeeled)... .. .....12

Shrimp(cooked). . . . . . . . ........3

PRODUCE

MostFruits&Vegetables.... .....8-12

Asparagus. . . . . . ...............6-8

Mushrooms.. . . . . . . . . . ... .. . . ..

Upto6

onions. . . . . . . . . ...............3-6

CitrusFruits... . . ......-........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

Cookies. . . . . . . . . . . . . ..........4

past~(uribaked)....... .........? -

Pies(baked).... . .. .. .. ... ... ...UPtol

Pies(unbaked).. . ... . . . . ........2

(Months)

DAIRY PRODUCTS

oo~

Butter. .... . . . . . . ..............5-6

CottageCheese...... . . . ........1

SoftCheese.... . . . . ............4

Harder Semi-hardCheese...,...6-12

Eggs.. ............ . . . . .......12

lceCream,Sherbet.,.. .. ... ... ..UPtO1

Milk. .... . . . . . . . . ......... ....,1

OTHER FOODS

Candies. . . . . . . . . . . . ......,....12

Left-overs(cooked)......... ... ..UPtol

Pizza.. . . . .. . . . . . .,............1

PreparedDishes.. ..............2-3

Sandwiches.. . . . . . ......... ..

..uptol

Soups,Stews,Casseroles.. ......2-3

NewtechniquesareconstantiYbeingde-

veloped.ConsulttheCountYExtension

Serviceoryourlocal UtititYcomPanYfor

the latestinformationonfreezingand

storingfoods.

Fish, /!ik

Preparationand packaging

Package meat, poultry, fishandgame

in moisture/vapor-proof material

such as aluminum foil, cellophane, freezer foil or plastic bags. Exclude asmuch air

aspossible.Label and freeze at once. NOTE: Packagesof fresh meatsand

poultry as commonly purchasedin retail stores are not suitably wrapped

forfreezing.Rewrap

in moisture/vapor-

proof material.

Removeasmuch bone and fat as possible from meatbefore packaging.

Donot salt meat.When individual piecesof meatarepackagedtogether, placedouble thicknessof freezerwrap between them for easier separation

during thawing.

(lean thoroughly before packaging. Padsharp or protruding bones

with

folded freezer paper or aluminum foil,

Wrap

giblets separately.

WildGame

The samemethodssuggestedfor poultry and meat maybeusedfor preparingandfreezingwild game.

Fish

Cleanfishthoroughly before packag-

ing. Cut-uppiecesof “lean” fish such ashaddockandcodshouldberinsedin brine madewith 2/3

CUPof pure table salt per gallon of water to reduce leakage during thawing.

Keepin solution notover1minute. Brine isunnecessary for whole fish or fatty fish such as salmonor mackerel.

Oysters,Clams,Shrimps, Scabps

Wash shells in running water (soak clams)andshuck,working quickly. Discardshells. Do not washc!amsor oysters. .Scallopsmay be rinsed in

fresh water. Pack in freezer carton and freeze immediately. Shrimps are best if frozen uncooked. Removeand discard headsand blackvein. Wash and package in freezer containers.

CrabsandLobsters

Chill fish andremovebackshell. Steamor boil in waterfor 15to 20 minutes.Coolthoroughly,then pick edible meatfrom shellsandpackage in proper containers.Sealandfreeze immediately.

Thawing

Frozenmeat,fish or poultry shou!dbe left intheoriginalpackageandthawed in the refrigerator or cooked frozen. Allow approximately5 hours per poundto thawmeatintherefrigerator. Whencooking frozen meat, increase the cooking time by approximately

1/3 to 1/2 if cooking conventionaIly– muchlessif cookingwith microwaves. If necessaryto thawmeatquickly,thaw

at room temperature—allowin$jonly

2 hours per pound. Don’trefreezemeatthathascompletely

thawed;meat,whether raworcooked,

can be frozen successfully only once.

vegettibki%

Preparationforfreezing

1.Onlyvegetablesat their ~eak of

matur~W

s~ouldbechosenfor freezing.Somevarietiesof vegetables arebetteradaptedfor freezingthan

others.Forcompleteinformation, contactyourCountyExtension Service.

2. Sort, cleanandwashvegetables incoldwater.Keepthoseof thesame

sizeall together.Largepiecestake

longerblanching.

3. Work with smallamounts,about onepound,that canbepackaged

a short time.

4. Blanch all vegetables except

tomatoes, green peppersandherbs

before packaging.Properblanching stopsthe ripening

processsovegetablesare held at their peakof freshness.

Boiling-water method (a) Se!ect

largeutensilof4-or 5-quart

capacdyandfill with onegallonof water

for each pound of vegetables

to be blanchedat one time.

Usetwo

gallonsfor eachpoundof leafyvege-

tables,Bring waterto boiling.

(b) Blanchone pound of vegetables

atatime. Placevegetablesin a

wire

basket or colander. Immerse

inboiling

waterandcove:. Counttime imme-

diatelyafter boiling begins (see chart at right).

Forhighaltitudes,add1minute

to blanchingandchilling times. (c)Chill vegetablesquicklythe same

lengthof timeas

for blanching by plunging them into ice water. or under cold running water. Remove from water

and drain on towels.

Steam method

Usepressurecooke~ vegetable

blaneherjorother large utensil.

(a) Fill utensil with 2 inchesof water.

Bring to boiling point,

(b) Placevegetablesin a wire basket

or rack

abovethe boiling water.Cover andbegin timing immediately(referto chartat right for steamingtimes).Keep heaton HIGH while vegetablesare

steaming. If using a pressurecooker,

the petcock should be left open. (c) Chill vegetables quickly the same

lengthof time asfor steamingbyplunging them into ice water, or under cold running water, Removefrom water

anddrain on towels.

Packagevegetablesin moisture/vapor-

proof containers. Leave k-inch head

spacein package(1)&inchfor glass

containers), Freezequickly.

VEGETABLE

PREPARATION

BLANCHING PACKAGING

Boilina Steam

Watei

ASPARAGUS

Wash in cold water,

Small stalks

Chill immediately. Drain.

remove tough part of stalk,

2 min. 3 rein?

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 min~ head space. Seal, lengths. Scald according to size of stalk.

BEANS

Cut snap beans in 1 or

3 rein? 4% min. Chill and drain. Pack in

Green

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. Scaid, cooi in ice 1 rein?

4 min.

water. Drain. Pack in water and sqeeze beans Medium to iarge cartons, bags or boxes, out of pods.

2 to 3 4 to 5 ieaving %-inch head

min.

min. space. Seai.

BROCCOLi

Select tender uniform

3 min. 5 min$ Chili immediately. Drain. heads of dark green coior. Package in cartons in Let stand %-hour in saited aiternate directions, water (4 teaspoonfuls sait

leaving no head space.

in 1 gaiion water) to re-

Seai. move insects. Wash and remove woody stems.

Spiit lengthwise into pieces so buds are not more than 1% inches across. Scald.

BRUSSELS

Clean and cut sprouts

4 rein? 5% min. Chill and drain. Pack in

SPROUTS

from main stem, sort ac- freezer containers, ieav-

cording to size and scaid.

ing no head space.

CARROTS

Ciean, wash and peel.

3 rein? 4Yz min.

Chiii, drain and pack into

Leave smail carrots whoie. containers, leaving Y&inch Cut others into siices

head space.

or cubes.

CAULIFLOWER Trim and wash. Break into 3 rein?’* 4kZmin. Chiii immediately. Drain.

fiowerets 1 inch wide and

Package compactiy, leavabout 11A to 2 icches long. Soak in sa!ted water for

ing no head space. Seal. 30 minutes. Drain.

CORN on COB Seiect young corn with Smaii ears

Chiil twice as long as you thin, sweet miik. Husk and

7 min~

9 min.

scaid. Wrap severai ears remove silk. Wash ears Medium ears together in freezer paper.

carefuiiy. Sort according

9 minF 10 min.

Place in polyethylene

to size. Large ears

bag. Seal.

11 minF 12 min.

CORN Scaid corn on cob and 5 to 6 6 min. Package. Leave %-inch

Whoie Kernei

chili. Cut off whoie kernels.

rein? head space.

GREENS Beet greens, coliards,

kaie, mustard greens, spinach, Swiss chard, turnip greens. Wash and lift out of water to drain. Remove tough stems and imperfect leaves. Cut in pieces, if desired. Scald.

Beet greens, kaie, Chiii in coid water and

chard, mustard and

drain thoroughly be-

turnip greens tween absorbent toweis.

2 rein? Pack in freezer cartons or

Coilards bags and seal.

3 min.

Spinach

1IAto 2 rein?

PEAS

Sheli and discard over-

2 rein?*

2 min.

Chiil and drain. Package

mature peas.

compactly, leaving %-inch head space.

POTATOES Peel and slice lengthwise

Cooi to room temperature.

French Fried for frying. Fry in deep fat

Package infreezer bags or

heated to 360° F for 4

cartons and seal, To serve,

minutes until tender, but

thaw and cook in 3750F

not browned. Drain weli. fat until brown. Or cook,

unthawed, in 500° F oven.

POTATOES

Select smooth new pota-

3 to 5

Chiii, drain, package in

White

toes directly from garden.

min. cartons, bags or boxes. Wash, peei or scrape, and Leave %-inch head space. scald. Seal.

POTATOES

Wash. Cook untii aimost

Pack in freezer containers,

sweet tender and cool. Peel; cut

allowing %inch head

in halves, siice or mash.

space. Seai.

SQUASH Select tender squash with 3 mirr~ 4Yzmin.

Chill immediately, drain

soft rind. Cut in %-inch

and package. Leave

slices.

k-inch head space. Seal.

*Preferred method **Use 4 teaspoons sait to a gallon

1. Sort fruitsfor uniform ripeness,

qualityandsize.

2. Washfruits thoroughlyincoldwater anddrainthoroughly.

3.Workwith smallquantitiesand

freezequickly.

4. Packin cartons,cutting or slicing largerfruits. Add sugaror syrup.

5. Toavoiddiscolorationof apples,

apricots,peachesandpears,(1)add ascorbicacid mixtureto syrup(1teaspoonto 1CUPof syrup)following directionson label,or(2)dip slicesof fruit for 1minuteinsolutionof

3 table-

spoons lemonjuice to 1gallonwater, rinseincold water,drain,andpackin

sugar or syrup. Place crumpledpiece of cello or waxedwrapontopof fruit beforeclosingto keepfruit insyrup.

Packing

Always allow head space. Allow %-inch

headspaceinpint containers(1inch for glass),l-inch headspacein quart containers(2 inchesfor glass).

Sweetening fruits helps retain flavor,

color and texture.

The methodof sweeteningdependson fruit used. Seechart at right for recommended method.

(a)Drysugarpack.Suitable

for fruits

that make their

ownjuice whensugar

isadded.

Add dry sugar (see chart at right) and stir gently until most of the sugar

hasdissolvedinthejuicedrawn

fromthe fruit,thenpourintocontainers.

(b) Syrup pack. Suitable for fruits

which havecomparativelylittle juice, andthosewhichdarkenreadily.Add syrupto coverfruit.MOW%-inchhead space(1%inch for glasscontainers).

specialdiets.

(Wide for makingsyrup

CUPSofsugar

P6rctmta00

toM addedper Approximate

syrup pintofwater yieidinpints

30%(light)*

40%(iight)*““

Ifi

50%(medium)

2)+

60%(medium) 3~

65%(heavy)

4% 2%

*Rt?cammendedformostfruits

Method: Dissoive sugar in boiiing

wateror mixthoroughlywith coidwater until dissolved. Chill before using.

FRUIT

PREPARATION

PACKAGING

APPLES Wash, peel and slice apples to about

Syrup pack: Slice into container,

‘A-inch thickness, If apples are to be

cover with 40% syrup. Add 1 teaspoon

packed in sugar, prevent discoloration

ascorbic acid to each

CUPof syrup.

by (1) steaming for 172 to 2 minutes, or

Sugar pack: Sprinkle ?4cup of sugar

(2) dipping in solution of 3 tablespoona

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 isan

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 40Y0 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

CUPsyrup).

water

Y2 minute.

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 50Yisugar syrup. (3) For

cold or iced water and drain thoroughly

crushed or pureed berries, pack4 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

Mix 1 part sugar to 4 or 5 parts fruit

Sour 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 con-

cherries. 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 50Y0 sugar syrup.

MELONS Select firm, well ripened fruit. Cut in Cantaloupes

Cover with orange juice or 3070 sugar

half and remove seeds

(removewater-

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 GRAPEFRUIT

Pack sections in layers. Cover grape-

with sharp knife just below white

fruit with 307’ syrup containing 1

SECTIONS

membrane. Remove all membrane.

teaspoon ascorbic acid per quart.

Cut sections from divider-membranes.

Oranges do not need syrup. Stir in

Drain. k teaspoon ascorbic acid per quart.

PEACHES

Promptness in handling is important.

Pack immediately into cold 40% 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, then drain.

acid to 1 CUP syrup). Seal

PINEAPPLE

Peel, core, slice or cube.

Pack slices with two circles of cellophane paper between each slice. Pack without sugar or cover with

3CY70 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 40%

pieces or in lengths to fit package. syrup. Allow head space. Seal.

Placeunopened containersinrefriger-

ator.Servewhiie fruit isstill SIightly icy.

Dairy

ButterandMargarine

P’mchmts

Overwrap original carton inmoisture/

vapor-proof material or enclosein

moisture/vapor-proofcontainers.

Cheese

Freezecheesein ?4-tol-pound pieces.Wrapin moisture/vapor-proof

material.Uncreamedcottageand Camembertcheesemaybe kept in thefreezerthoughtheremaybesome

waterseparationon thawing.Cream andprocessedcheesedo notfreeze well asfreezingaffectstheir smooth

texture.

Cream

Ordinaryhouseholdcreamfor table

usedoesnotfreezewell, but will be suitableforcooking.Pasteurizedheavy creamcontainingnot lessthan40per

cent butterfat maybefrozen.Heavy creamwhichhasbeenwhippedfreezes well,too. Dropmoundsof whipped

creamonbakingsheets.Freeze.Transfer frozenmoundsquicklyto a rigid containerandseal,separatinglayers with paper,

IceCream

Commercialice creamscanbestored inthe freezerintheir originalcarton. Home-madeice creamshould be packed in moisture/vapor-proofcar-

tons.Forbestresults,placeicecream

inthe interiorof the freezer rather

thanonthedoorshelves. Fine-qualityicecream,withhighcream

content,will normallyrequireslightly Iowertemperaturesthan“airy”already-

packagedbrandswith lowcreamcontent. Experimentto determinethe locationinthe freezer(therearis slightly colderthanthefront)andthe

temperaturecontrol setting to keep your favorite ice creamatthe right servingtemperature.

PreparedFoods

Bread andBolls

Bake,cool,wrapandfreeze,Toserve: thawin wrappingsat roomtemperature.Or,heatortoastfrozen.Ifdesired,

wrapin foil andwarm for 15minutesin 250° to 300°Foven. Note: mostcom-

mercially bakedproductsshou;d be rewrappedin moisture/vapor-proof materialbeforefreezing.

Biscuits

Maybefrozen bakedor unbaked.To servebakedbiscuits:defrost in wrappingsat room temperature for one

hour.Reheatfor 5 minutes in 425°F Ov@n.Orplacefrozen biscuitsin 375°F

ovenfOr15minutes. Unbaked

biscuits

shouldbethawed,thenbakedasusual.

Cake

Bakeandcool. Iffrosted,freezebefore

wrappingto avoid sticking, Toserve: unwrapfrosted cakes;thawat room temperature.Thawunfrosted cakesin

wrappingsat roomtemperature.Allow about two hoursto thaw a large cake,

Icings madewith egg white do not freezesatisfactorily.Thosemadewith powderedsugar,butter, fudge or

whipped cream freeze well.

If baked before freezing, cool and

packagethem carefully in moisture/

vapor-proofmaterial.Theywill thawin about15minutesatroomtemperature in wrappings.Refrigeratorcookie dough maybe wrappedandfrozenin bars.Sliceasneeded,withoutdefrosting,andbake.

Pies

Mostpiesexceptcream,custardor meringue-toppedpies freezewell, bakedor unbaked.Bakedpiesstore for a longer time. Omit steamvents

from piesto be frozen unbaked,

Toserve unbakedpies:Cutsteam vents in top crust andplacefrozenpie

inovenatusualtemperature.Increase bakingtime 10to 15minutes.Thaw frozenbakedpies, wrapped,for 1to 1yzhoursat room temperature. TO

servewarm,unwrapwithout thawing and heat in 300°F oven for 30 to 40 minutes.

QuickBreadsand Muffins

Bake,cool and wrap at once. For

serving,thaw,unwrapped,at room temperature or warm,unwrapped, 300°Foven.

Disks

Such foodsaschili, spaghetti sauce,

casseroles,etc., are prepared in the samemanneras for immediateserving withtheexceptionof seasoning.During

Eggs

Useonlyfresheggsfor freezing.Chill ~ beforefreezing.Wholeeggsmaybe frozenor the whitesandyolksfrozen

-. ~

separatelyasfollows:

WholeEggs–Mix yolksandwhites =:. thoroughlywith a fork.Donot beatin air.Add1teaspoonsaltto each2cups of eggs.

Egg Whites–Separate andfreezein

recipe-sizedamounts. EggYolks-Separate andadd1tea-

spoonof saltor 1tablespoonof corn syrup or sugarper cupful of yolks. Blendwith fork.

Packeggsinfreezercartonallowing ~z-inchheadspace(t%-inchfor 91ass

containers).Thaweggsin unopened containerin refrigeratoror at room temperature.

storage,onion flavor becomesless noticeableand celeryflavor more pronounced.Spicesalso losetheir strengthduring longperiodsof storage.Omit potatoesfrom stewsand soupsasthey becomemushy.

Coolmaindishesafter cooking; packagein moisture/vapor-proof material andfreeze.Toservethesefoods,thaw graduallyover low heataddingalittle liquid if necessaryto prevent foods from sticking to the pan.Or heat in a 300°F oven for about1houror until heatedthoroughly.

SandwichTips

All varieties of breads can be frozen. Spreadsoftened butter on eachslice, then spreadfilling. It isnot advisable to usesalad dressingsfor spreading astheyseparateandsoakintothebread.

Meat,fish,somecheeses,poultry and peanutbutterarerecommendedfillings for freezing. Cookedeggsbecome tough when frozen. Other fillings can be moistenedwith milk,cream,pickle relish, chili sauce,catsup,fruit juice, a little mayonnaiseor saladdressing.

Lettuce or other saladgreens and raw vegetablesdo not freeze well and should be addedjust before serving.

Wrapsandwichesin moisture/vaporproof material and freeze.

MmE.

p$E&-

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——— !M3W.

-IsEr.

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~— —.

-1

ER=i?&:-c

F%da3gh’mg

Properpackagingisessentialfor

successfulfreezing.Becausesolidly frozenfoodslosemoistureinthe dry 0° to

5°F temperatureof a freezer,

they mustbe properlyprotectedby

top qualitypackagingmaterialsthat

aremoisture/vapor-proof.Freezer tapeisusedto sealwrappingsand for labeling.

Freezerpackaging

materials

Materials uses

Cartonswith

Fruits,

moisture/vapor-

vegetables,

rxoof liners somemeats Foilcontainers Cookedfoods

Polyethylene

Bakedfoods,

bags

meats

Glassfreezerjars Juices,fruits,

vegetables, cookedfoods

Plasticcontainers Sauces,fruits,

andboil-in bags

vegetables, cookedfoods

Laminatedpaper Meats

Packaginginstructions

Drugstore Wrap

1. Placefood in center of wrapping paper.

Heavy-duty

foil

Meats, baked

goods, leftovers

Cellophane

Baked goods,

sandwiches,

small meat cuts

2. Bring two parallel edgestogether. Fold in lock seam,repeat until the lastfold restsfirmly on food.

Butchers’ Wrap

Placefooddiagonallyononecorner

—

of~a~er.Roll~aoerandfoodtogether diagonally,fo~di~gin extra mat&ial asyou roll. Sealwithfreezertape.

Cartons and containers– Fruits,

vegetablesandcookedfoodsmay

bepackagedinfreezercartons,

containersandjars.

~--- ----

‘-- I

Aluminum foil-Place foodon heavy-

duty foil andmold foil to shapeof the food.Onlyonethicknessisrequired.

Noheatsealingortapingisnecessary.

3. Fold ends,excluding as much air aspossible Sealwith tape ortie firmly with heavystring.

-—-

-1

Labeling containers– Be sure to

label all containersandpackageswith contents and date that it was placed

in the freezer.

Ihstwcticms

In mostclimates,defrostingwillbe necessaryonly about twice ayear.

Tohaveyourfreezer operatemost

efficiently,donot

permit more than

1/2 inchof frosttoaccumulateon

theshelves.

Toremovethis light coating of frost

from the shelves,simplyscrapewith aplasticorwoodspatulaorscraper. Scrapethe top and bottom surfaces of the shelves and the refrigerated

surface at the top of the cabinet.

Never usean ice pickor metal

scraper.Any such instrument can

damagethe freezer. Do notwe anyelectricaldevice

indefrostingyourfreezer.

Forcompietedefrosting:

Turntemperature control to OFF.

2. Removeall food and place it in

corrugated boxes, insulated bags,

picnic coolers, etc. Usetowels and newspapersfor insulation as needed.

3. With door open,usepansof hot

waterto speed loosening of frost.

Remove large pieces before they melt.

4. A drain hose(onmodelsso

equipped) behind the basegrille carries the defrost water out from the freezer. Removethe basegrille; then removethedrainplugandlet

thedefrostwaterdrainintoapan. Spongeexcesswaterfrom bottom

of freezer as it collects to prevent

overflowing.

Toremovethebasegrille(onmodels soequipped),graspthegrille at both endsandpulloutward,

-–

-Q

~..

—1 —

—1

—1 —–

-–

—’

-., —

~. —.

---

-- —

5. After defrosting, cleaninside of freezer(seepage 12).

6. Returntemperaturecontrolto regular position and returnfood tofreezer.

7. Besureto replacedrainplug (onmodelssoequipped)and return drain tube to its position.

8. Replace base grille by aligning pins in grille with holes in cabinet and gently pushing grille forward until it snaps into place.

Esss —

Efaac”

EsEiEr.

Ck%mingyou”

freezer

Outside FWtect

thepaintfinish.The finish

on the outside of the freezer is a high quality, baked-on paint finish.

With proper care, it will stay new-

Iookingandrust-freefor years.Apply

acoatof appliance polishwaxwhen

thefreezer is newandthenat least twiceayear.

AppliancePolishWax&Cleaner (Cat.No.WR97X216)is available

fromGE ApplianceParts Marts.

Keepthefinishclean.Wipewith a cleanclothlightlydampenedwith appliancepolishwaxor mildliquid dishwashingdetergent.Dry and polishwithaclean,softcloth.Donot

wipe the freezer witha 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 typesof floor coverings

canbedamaged,particularly cushionedcoverings and those

with embossed surfaces.

Inside

Clean the inside of your freezer at

least once a year. It is recommended that the freezer be unplugged before

cleaning. If this is not 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. Do not use

cleansing

powdersor otherabrasivecleaners.

WhenYOUgocm

vacation

Tomaintainfreezerinoperation duringvacations,besureyourhouse

powerk notturnedoff.Forsure

protection of freezer contents, you maywant to aska neighbor to check the power supply and freezer operation every 48 hours.

Forextendedvacationsorabsences,

youmayprefer to moveyour frozen foodstoastorage Iockertemporarily.

If freezer isto be left empty,turn

temperature control to OFF anddisconnect power cord plug from wail receptacle. Toprevent formation of

odors, place openboxof baking

sodain freezer andleavefreezer dooropen.

Whenfreezer isnotoperating,it

can be left in an unheated house or

room without damageto cabinet or

mechanism.

Whenyoumove

Disconnect powercord plug from wall receptacle.Removefoods,

defrost and clean freezer. Secureall loose itemssuchasgrille

and shelves bytaping them securely in place to preventdamage.

Besure freezer stays in upright

position during actual moving and in

van. Freezermust be secured in van to preventmovement.Protectoutside

of freezer with blanket.

Incaseof extended

powerfailure:

1. Keepfreezer door closed.Your

freezer will keepfood frozen for

24 hoursprovidedwarmair isnot admitted.

2. If freezer isout of operation for 24 hoursormore,adddryice. Leave

ice in large pieces and place it on top of food on each shelf socold air will flow down over ail the food. Add

more ice as required. WARNING: Handling of dry ice can

causefreezing ofthe hands—gloves

orother protection isrecommended.

3. If dry ice is not available, move

food to afrozen food locker tempor-

arily-until power is restored.

CAUSE

—

FREEZE%?DOES No-r

@Temperaturecontrol is in OFF position.

OPERATE

@If interior light (onmodelsso equipped) is not on, freezermaynotbepluggedin at ~ .

wall receptacle. ~if plug issecureandthe freezerstillfails to operate,plug a

lamp or a smali appliance,,

intothesamecmtiettodetermine if there is atripped circuit breakeror burnedoutfuse.

FREEZERSTARTS

@Packageholdingdooropen.

TOOFREQUENTLY

~Temperaturecontrol set on too high a number. @Doorwasopenedtoo frequently or too long.

FREEZEROPERATES

@Packageholding dooropen.

TOOLONG

~Dooropened too frequently or too long. @Temperaturecontrol set on too high a number.

~Inadequateaircirculation space around cabinet.

dOISYOPERATION

@The floor may be weak, causing the freezer to vibrate when the compressor is on. @Cabinet is not positioned solidly on floor.Adjust legs or useshimsto correct for

unevenfloor.

:Af31NETWBRATES @Weakness in room floor. Placing 2 x 4’s under the length ofthe freezerwill heip

Support it and may reduce vibration.

aCabinet is not positioned solidly on floor. Adjust legs or use shims to correct for uneven floor.

F?EEZEFI

@Door opened too frequently or too long. !3vlPERATURE X3 WARNI

ePackageholding door open.

(conthuednextpage)

.——

—B ~..

-—

wmka———

(continued)

Fores DEFROSTING

FREEZER

TEMPERATURE

TOO COLD

FOODS DRYINGOUT

MOISTURE COLLECTING ON

OUTSIDE

OFCABINET

INTERIOR LIGHT

30ES NOT LIGHT

MODELS

30 EQUIPPED)

XXX? WON’T FULLY ;LOSE BY ITSELF

iLOWSTARTING

IME AFTER BEING URNED OFF F(3R

PERICIDOF TIME

XCESSh% FROST IJILD-UP

CALHE AND

* BiOWtIfuse or tripped circuit breaker.

* Not

ph.qgedin.

@Temperat~~e~~ntr~~inOFFp~sition,

~ Packagesnot properly wrapped or sealed. . ‘ ‘

@Extended hot, humid weather.

e Blown fuse or Circuit breaker.

~ Notpluggedin.

Bulbburnedout.

Legs need adjusting.

@Packageholdingdooropen,

@Built-inoverloadprotection.

Door openedtoofrequentlyor too long.

@Packageholdingdooropen. @Extendedhot,humidweather.

Toobtainservice,seeyourwarranty

onthe back pageofthis book,

We’reproud of our serviceand wantyoutobepleased.Ifforsome reasonyou arenot happywith the serviceyoureceive,herearethree stepsto followforfurther help.

FIF?S~contactthepeoplewho

servicedyour appliance. Explain whyyouarenotpleased.Inmost cases,this will solvethe problem.

NEXT if youarestill not pleased,

writeall the details—includingyour

phone number—to:

Manager,Consumer Relations GEAppliances Appliance Park Louisville,Kentucky40225

~..

—1 —

FINALLY if your problem isstill not

resolved,write:

MajorAppliance

ConsumerAction Panel 20 North WackerDrive Chicago, Illinois 60606

EwssK”*. :–-

Yom GENERALELECTRICFREEZER

Saveproofoforiginalpurchasedatesuchasyoursalessliporcancelledchecktoestablishwarrantyperiod.

(

Thiswarrantyisextendedto

the original purchaserandany succeedingownerforproducts purchasedfor ordinaryhomeuse

inthe48mainlandstates,Alaska,

HawaiiandWashington,D.C.In Alaskathe warrantyisthe same exceptthat it is LIMITEDbecause youmustpayto ship the productto the serviceshoporforthe service technician’stravelcosts to your home.

All warrantyservicewill be providedbyour Factory Service Centersor byourauthorized CustomerCare” servicersduring normalworkinghours.

Lookinthe White orYellow Pages ofyourtelephonedirectoryfor GENERALELECTRICCOMPANY GENERALELE~RIC FACTORY

WHATIS(X)lH?ED

LIIWTEDWARRANTY,

FOODSPOILAGE...

Wewill payforfoodspoilage(not to exceed the cumulative limit specified below)that occurs becauseof a manufacturingdefect either in:a)anypartofthe freezer within oneyearfromdateof original purchase,orb) anyparl of

thesealedrefrigeratingsystem

within five yearsfromthedateof original purchase.

Cumulative

FreezerCapacity

Limit

14.9

cu. ft. andsmaller

$100.00

15.0cu.ft. and larger

$150.00

Within 30daysafterfood spoilageoccurs,you mustprovide satisfactoryproofofthespoilage

FULLONE-YEARWARRANTY

Forone yearfrom dateoforiginal purchase,wewill provide,freeof

charge,partsandservicelaborin

yourhometo repairor replaceany

part of fhe freezerthatfails

becauseofa manufacturingdefect.

FULLFIVE-YEARWARRANTY

Forfive yearsfrom dateof original purchase,wewill provide,free of charge,partsandservicelabor in

yourhometo repairorreplaceany

partofthesealedrefrigerating system(thecompressor,condenser,

evaporatorand all connecting tubing) that fails becauseof a manufacturing defect.

to a Factory Service Center,an

authorized CustomerCare” servicerorthe dealerfromwhom the freezerwaspurchased.

SERVICE,GENERALELECTRICHOTPOINTFACiORYSERVICEor GENERALELECXRICCUSTOMER CARE@SERVICE.

1sIwYr’

oService trips toyour home to teach youhowto usethe product.

I?eadyourUseandCare

material.

If you thenhaveany questionsaboutoperatingthe product,pleasecontactyour

deaJerorour Consumer Affairs office atthe address below,or call, toll free:

The

GEAnswer Center@

800.626.2000

consumer information service

~ Improper installation.

Ifyou havean installation problem,

contact your dealer or installer.You are responsible for providing adequate electrical, plumbing and other connecting facilities.

* Foodspoilage caused by:

a) Powerinterruption from the

utility.

b)Blownfuse,opencircuitbreaker or other power disconnection on

the owner’s premises. c) Freezernotoperating because

of abnormally lowelectric power voltageor inadequate housewiring,

~ Replacement of housefusesor resettingof circuit breakers.

e Failureof the product if it is used for other than its intended purpose or used commercially.

e Damageto product caused byaccident, fire, floods or acts of God.

WARRANTORISNOT

RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor:GeneralElectricCompany

Iffurtherhe@isneededconcerningthiswarranty,write:

Manager—ConsumerAffairs,GeneralElectricCompany,AppliancePark,imuisviile,K)?40225

Cxm CAN)

CX13 CA21 (2416

Part No. %831OPO6

Pub. No. 49”6545

GE CA13, CA19, CA21, CA10DK, CA12DL Use And Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual