toget
stfmm
., -.
useandcareof
manual defrosting
uprightmodels
U1O CAly “
Uls M21
CA16
Rulesfor
Successful
How
longcanyou
storefoods?
freezing
p3
p4
Howtopac@e foods
foryourfreezer
Defrostinginstructions p~
,..
p8
*49-63/p2‘
—-----
Questions?
\
uset
.
le Problemsolverpll
.
-.=
Page
Energy-SavingT~ps.. . . . . .Inside
Front cover
ImportantCautions . . . . . . . . ...1
Howto ConnectElectricity. . ..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
FreezingPreparedFoods . . . ...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 helpyouoperate
and maintain yournew freezer
properly,
Keepit handyforanswers to your
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(suchasyour 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 inside the door,or
onthe backofthe cabinet.
These numbersarealsoonthe
Consumer ProductOwnership
RegistrationCardthat came with
yourfreezer.Beforesending in this
card, pleasewrite these numbers
here:
Model Number
Serial Number
Usethese numbers in any
correspondenceor service calls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,
immediately contact the dealer (or
builder) that sold you the freezer.
Savetime and money.
Beforeyou call for service, check
the Problem Solver on pages 11
and 12.It Iists.minor causes of
operating prob!ems that youcan
correct yourself. Itcould saveyou
an unnecessary service call.
e
Energy-SavingTips
* Location of your freezer is
important. Don‘t iocate it in a warm,
unventilated Iaundryarea orstorage
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.
Rm@all itistructiotisbeforq usingthisappliance.
,,,’
~~HNING-Wheti Usingthis ‘. ? Mn;t refreezefrozenfoodswhich
appliance,alwaysex6r~isebasic,
safety preb~btions,indlu~ing’the ~
following: .’, ~ ,, ~ . , -
@Usethisappli?pce~nlyfourits .
intendedpurposeasd~$~ribed-in
this Useand Cafe Book,., ~~;
0Thisfieezer;mustpq~r~p~rly
install%dinati.qoicfahc~tith the” “
Installationihstr@titionsbefo~eitis ‘‘
used:See grbunding’instructions ~ ~~~
beJowand on page2. [ ‘
~ Never unplugyourfreezer by
pullingon the ~wer cord.Always
grip plug firmly and pull straight
out from th~ receptacle.
* Repairor replaceimmediately
all electricservicecordsthathave
become frayed or otherwisedam-
aged.Donot useacord that shows
cracksorabrasion damagealong its
length or at either the plug or con-
nector end.
Afteryourfreezerisinoperation,
donottouchthecoldsurfaces,parti-
cularlywhenhandsaredamporwet.
Skin mayadhereto these extremely
cold surfaces.
@M not operateyourfreezerinthe
presenceofexplosivefumes.
,., ..‘.,+.
.,.
.’! , ,. ~,,
havethawed,completely. ‘
,Youma~safelyrefree2e frozen
,,
.< .:,
foods that $ave thawed if they still
,contain jck crystals or if they are
~still cold-below 40°F.,(Shellfish
‘bannot be kept above 10°F safely
-~because of bacteria growth..) ,
‘, ?hawedground meats,poultry,
‘.‘orfish that haveany off-odor or
off-color s,~ouldnot be refrozen
and should not be eaten, Thawed ~
ice cream snould be discarded. If ‘
the odor or color of any food is
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 meats isaffected lessthanthat
of manyother foods. Use refrozen
foods assoonaspossible–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 housebutnotin use,besure
to removethe lid or door.This will
reduce the possibility of danger to
children.
,-
Cautionshould be used whefi
removing the door of a freezer,
ParticularctiutironshouJdbe used ~
when removing the lid of a chest
freezer,asmostchest freeze~lids ,
are under spring tension. Cbntact
the manufacturer’s ~representative
for a method 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
——
~m–
~..
~1 ~
-
-
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)
,T.=r=___
‘~f~il receptacle (Fig. 1)to minimize
.+~.~
~
% e possibility of electric shock
hazard from this appllance.
PREFERRED
METHOD
INSUREPROPER
GROUNDEXISTS
Fig. 1
Have the wall receptacle and
circuit checked by a qualified
electrician to make sure the
receptacle is properly grounded.
/
T
BEFOREUSE
1
Where a standard two-prong wall
receptacle isencountered, 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
stances,
THE THIRD [GROUND] PRONG
FROM THE POWERCORD.
CUTOR REMOVE
(continued next page)
circum-
Pan No.46831OPO4
use ofadapterplug
Becauseof potential safetyhazards
undercertain conditions,westrongly
recommendagainstuseof anadapter
plug.However,ifyoustill elect to use
anadapter,where localcodespermit,
aTEMPORARYCONNECTIONmay
bemadetoaproperly grounded
two-prong wall receptacle by useof
aULlistedadapter(Fig.2)available
at most local hardwarestores.
TEMPORARYMETHOD
(ADAPTERPLUGSNOT
PERMITTEDINCANADA)
PR
Fig. 2 ~]
TheIargerslot intheadaptermustbe
alignedwith the largerslot inthewall
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 aqualified electrician to makesure the
receptacle is properly grounded.
Whendisconnectingthe power
cordfromtheadapter,alwayshold
the adapter with one hand. If this
is not done, the adapter ground
terminal isvery likely to break
with repeated use.
Shouldthe adapterground
terminalbreak,DO NOT USE the
applianceuntil a properground
hasagainbeen established.
-
BEFOREUSE
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 havinga grounding
type plug and outlet and that the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts.
Suchextensioncordsareobtainable
throughyourlocalsetviceorganization.
Thefreezershould always
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz,single phaseAC.
Some modelsarealsorated100volt,
50 Hertz.Checkthe model andserial
N
number plate.)
Thisisrecommended for bestperformanceandto 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 (seepage 10).
2. Connect cord to power outlet.
3. Turn temperature 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
@
Freezing temperature selection is
made by setting control from No. 1
to No. 7 (coldest].
Normal safefreezing level is ob- ‘=-~-!~
tained bysetting the control at No,4~
OFF position permits turning freezer
off without unplugging it.
@’
)
@ ,*:,
.4
.,
,,
‘92“
N
..=.
(
Freezer Features
10Rules
forsuccessful
wkshe!f doorstorage
Letsyou store frozenfood packages–
asconveniently as putting books on
a shelf—where they are easy to see,
identify and remove. Shelves are
roomy enough for storing home-frozen and flavor: it cannot im~rove aualitv.
items or Ieft-overs, and are designed to
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
Turns on automatically when door is
opened, turns off when door isclosed.
equipped)
Key-ejectinglock
(on modelssoequipped)
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 reach of children andaway
*
rornfreezer.
Refrigeratedcabinetshelves
Cooling coils welded to these shelves
hasten freezing when food is placed
in direct contact with shelves.
Food Freezing
1. Freeze the best. Freeze only top-
quality foods. Freezing retains quality
2. Keep workarea clean.
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 foodsin practical meai-
sized packages.
7. Fillcontainerproperly.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.
Freezefoods quickly.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 iscompleted.
Never freeze morethanthree pounds
of food per cubic foot of freezer
capacity at one time.
3
PartNo, 46831OPO4
suggested storageTimes
(Months)
FRESHMEATS
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
00 ~
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
Giblets . . . . . . . . . . . . . . . . . . . . . . ..3
Game Birds ., .,, . . . . . . . . . . . . . ..8-12
(Months)
COOKED POULTBY
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
Cookies . . . . . . . . . . . . . . . . . . . . . ..4
Pastry (unbaked) . . . . . . . . . . . . . . . .2
Pies (baked) .. . . . . . . . . . . . . . . . . . .Uptol
Pies (unbaked) ... . . . . . . . . . . . . . . .2
00 ~
(Months)
DAIRY PRODUCTS
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 developed. Consultthe County Extension
Service oryourlocal UtilityCompanyfor
the latest information on freezing and
storing foods.
00 ~
e
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/vapor-
proof 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
folc~edfreezer paper or aluminum foil,
Wrap giblets separately.
boneswith
WildGame
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before packag-
ing. 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 leak-
age during thawing. Keep in solution
not over 1minute. Brine is unnecessary
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 inthe 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 has completely
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. Usetwo
gallons for each pound of leafy vegetables. B~ing water 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 1 minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time asfor blanching by plunging 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
ASPARAGUS
BEANS
Green
BEANS
Lima water. Scald, cool in ice
BROCCOLI
BRUSSELS
SPROUTS
CAR ROTS Clean, wash and peel.
CAULIFLOWER
CORN on COB Select young corn with
CORN Scald corn on cob and
Whole Kernel chill. Cut off whole kernels.
GREENS Beet greens, collards,
PEAS Shell and discard over-
POTATOES Peel and slice lengthwise Cool to room temperature,
French Fried for frying. Fry in deep fat
POTATOES
Irish toes directly from garden. min. cartons, bags or boxes.
POTATOES Wash. Cook until almost Pack in freezer containers,
sweet
SQUASH Select tender squash with 3 rein* 4Y2 min. Chill immediately, drain
PREPARATION
Wash in cold water,
remove tough part of stalk,
sort according to size of
stalk. Cut spears to fit containers, or cut in 2-inch
lengths. Scald according
to size of stalk.
Cut snap beans in 1 or
2-inch pieces. Leave freezer carton leaving
“French” beans whole or
slice.
Wash and sort pods in cold
water and sqeeze beans
out of pods.
Select tender uniform
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teaspoonfuls salt
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.
Clean and cut sprouts
from main stem, sort ac- freezer containers, leavcording to size and scald.
Leave small carrots whole.
Cut others into slices
or cubes.
Trim and wash. Break into
flowerets 1 inch wide and
about 1YZto 2 inches long.
Soak in salted water for
30 minutes. Drain.
thin, sweet milk. Husk and
remove silk. Wash ears
carefully. Sort according
to size. Large ears bag. Seal.
kale, mustard greens,
spinach, Swiss chard,
turnip greens. Wash and
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
mature peas.
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,
Select smooth new pota- 3t05 Chill, drain, package in
Wash, peel or scrape, and
scald. Seal.
tender and cool. Peel; cut
in halves, slice or mash.
soft rind. Ctlt in M-inch
slices.
BLANCHING PACKAGING
f30111ng
Water
2 min. 3 miri? Pack whole stalks parallel
Medium stalks directions, leaving no
3 min. 4 rein?
3 min~
1 min~
Medium to large cartons, bags or boxes,
2t03
min.
3 min. 5 rein? Chill immediately. Drain.
4 rein? 5Y2 min. Chill and drain. Pack in
3 min~ 4Yzmin. Chill, drain and pack into
3 rein?”
7 min.”
9 rein? 10 min. Place in polyethylene
11 rein?
5t06 6 min. Package. Leave Yz-inch
rein? head space.
Beet greens, kale,
chard, mustard and drain thoroughly beturnip greens tween absorbent towels.
2 rein?
2 min Y* 2 min.
*Preferred method **Use 4 teaspoons sa/t to a ga//on
Steam
Small stalks
4Yzmin. Chill and drain. Pack in
Small
4 min. water. Drain. Pack in
4t05 leaving Yz-inch head
min. space. Seal.
472 min. Chill immediately. Drain.
Small ears Chill twice as long as you
9 min.
Medium ears
12 min.
Chill immediately. Drain.
with heads in alternate
head space. Seal.
Yz-inch head space.
Cool promptly in cold
leaving no head space.
ing no head space.
containers, leaving Y’-inch
head space.
Package compactly, leaving no head space. Seal.
scald. Wrap several ears
together in freezer paper.
Chill in cold water and
Pack in freezer cartons or
Chill and drain. Package
compactly, leaving %?-inch
head space.
Package in freezer bags or
unthawed, in 500° F oven.
Leave Yz-inch head space,
allowing Y?-inch head
space. Seal.
and package. Leave
7Z-klchheadspace.Seal.
5
Part No.468310P04
Freezing Fruits
Preparationforfreezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Washfruits thoroughly incold 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. To avoid discoloration of apples,
apricots, peaches and pears, (1)add
ascorbic acid mixture to syrup (1tea-
spoon to 1cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1minute in solution of 3 tablespoons lemon juice to 1gallon 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
Alwaysallowhead space.Allow Vz-inch
head space in pint containers (1inch
for glass), l-inch head space in quart
containers (2 inches for glass).
Sweetening fruits helpsretain flavor,
color and texture. The method of
sweetening depends on fruit used.
See chart at right for recommended
method.
(a)Dry sugar pack. 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
Percefltage
of
syrujJ
30%(light)* Ifi
40%(light)*
50%(medium)
60%(medium)
65%(heavy) 4%
‘Recomnlef]detiforr?]ostfruits
MetiIod:Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
CUpsofsugar
tobeadded
Pintof
per Approximate
water vieltijnuints
Ii 1~
2!4
3% 2
l%
21A
FRUIT’
APPLES
APRICOTS
BERRIES
CHERRIES
Sour
CHERRIES
Sweet
CRANBERRIES
MELONS
Cantaloupes
Honeydews
Watermelons
ORANGE and
GRAPEFRUIT with sharp knife just below white
SECTIONS membrane. Remove all membrane.
PEACHES
PEARS
PINEAPPLE Peel. core, slice or cube
PLUMS and
PRUNES
RHUBARB Wash. trim and cut stalks into l-inch
Wash, peel and slice apples to about
Yz-inch thickness. If apples are to be
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.
by (1) steaming for lYz to 2 minutes, or
(2) dipping in solution of 3 tablespoons
lemon juice to 1 gallon water for 1
minute, rinsing in cold water, and
draining. Solution may be reused.
Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color. Wash and sort as to size.
Halve and remove pits. Peel and slice,
if desired, Heat unpeeled fruit in boiling
water Vzminute.
Proper maturity is important. Immature
berries should not be used. Wash in
cold or iced water and drain thoroughly
on absorbent paper towels.
Wash, sort and stem. Chill in refrigerator
until firm enough to remove pits.
Prepare quickly in same way as sour
cherries. However, sweet cherries may tains 1 teaspoon ascorbic acid per cup.
be frozen whole, with or without pits.
Wash in iced water, stem and eliminate
poor berries. Drain well.
Select firm, well ripened fruit. Cut in
half and remove seeds (remove water-
melon seeds as you cut balls). Scoop
out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
Select firm fruit, free of soft spots. Peel
Cut sections from divider-membranes,
Drain.
Promptness in handling is important.
Sort, peel (skins may be loosened by
scalding whole peach 30 seconds in in container; cover with more syrup.
boiling water) and pit. Peel and slice 1
quart of peaches at a time.
Select pears which are fully treeripened. Wash. peel and core. Cut in
halves or quarters. Heat in boiling 407.
syrup for 1 to 2 minutes. Cool in syrup.
then drain
Sort, wash in iced water. Halve and pit,
or leave whole
pieces or in lengths to fit package.
PREPARATION
PACKAGING
Syrup pack: Slice into container,
cover with 40~. syrup. Add 1 teaspoon
Sugar pack: Sprinkle YZcup of sugar
over each quart of apples. Stir to cover
all surfaces with sugar. Seal. Adding
1 teaspoon ascorbic acid to sugar is an
extra precaution.
with 4070 syrup to which ascorbic acid
has been added (1 teaspoon ascorbic
acid to 1 cup syrup).
Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with % cup of sugar and
sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed
whole in a 40to 50~~sugarsyrup. (3) For
crushed or pureed berries, pack 4 parts
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
Mix 1 part sugar to 4 or 5 parts fruit
by weight until sugar is dissolved,
Pack. Seal.
Cover with 40?. sugar syrup which con-
Cranberries may be packed whole,
without sugar, or in a 5070 sugar syrup.
Cover with orange juice or 3070 sugar
syrup. Seal and freeze.
Pack sections in layers. Cover grapefruit with 307. syrup containing 1
teaspood ascorbic acid per quart.
Oranges do not need syrup. Stir in
Vzteaspoon ascorbic acid per quart,
Pack immediately into cold 407. syrup
with 1 teaspoon ascorbic acid per cup
Seal.
Pack immediately in freezer carton,
Add 40% syrup to which ascorbic acid
has been added (1 teaspoon ascorbic
acid to 1 cup syrup). Seal
Pack slices with two circles of cello-
phane paper between each slice, Pack
without sugar or cover with 3070 syrup.
Or, pineapple juice could be used
Pack in carton and cover with 407.
syrup to which 1 teaspoon ascorbic
acid has been added per cup, Seal,
Pack without sugar or cover with 4070
syrup. Allow Ilead space. Seal.
a
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
cent butterfat may be frozen. Heavy
cream which has been whipped freezes
well, too. Drop mounds of whipped
40 per
FreezingPrepared
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 cartons. For best results, place ice cream
in the interior of the freezer rather
than on the door shelves.
Fine-quality ice cream,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.
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 1teaspoon 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.
read and Rolls
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 wrappings 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 asusual.
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/
vapor-proof material. They will thaw in
about 15minutes atroom 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. To serve 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 andsoak into the bread.
Meat, fish, some cheeses, poultry and
peanut butter are recommended fillings
for freezing.
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/vapor-
proof material and freeze.
Cookedeggs become
-
(
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
moisture/vapor- vegetables,
proof liners some meats
Foil containers
Polyethylene
bags
Glass freezer jars Juices, fruits,
Plastic containers Sauces, fruits,
and boil-in bags
Laminated paper Meats
Heavy-duty foil
Cellophane
Fruits,
Cooked foods
Baked foods,
meats
vegetables,
cooked foods
vegetables,
cooked foods
Meats, baked
goods, leftovers
Baked goods,
sandwiches,
small meat cuts
1. Place food in center of wrapping
paper.
Butchers’Wrap
Place food diagonally on one corner
of paper. Roll paper and food 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.
o
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.
__——_- ..____
~--- ---- ---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.
~
Labeling cor~tainers–Be sure to ‘%$3
label all containers and packages with
contents and date that it was placed
in the freezer,
L
8
Defrosting instructions
mostclimates, defrosting will be
e
necessaryonly about twice ayear.
Tohaveyour freezer operate most
efficiently, do not permitmorethan
1/2 inchoffrosttoaccumulateon
th~eshelves.
Toremovethis light coating of frost
from the shelves,simplyscrapewith
a plasticor wood spatulaorscraper.
Scrapethe top and bottom surfaces
of the shelves and the refrigerated
surface at the top of the cabinet.
Neverusean ice pickor metal
scraper.Any such instrument can
damagethe freezer.
Do notuseany electricaldevice
indefrostingyourfreezer.
Forcompletedefrosting:
1. Turntemperature control to OFF,
2. Removeall food and place it in
corrugated boxes, insulated bags,
picnic coolers, etc. Usetowels
and newspapers for insulationas
needed.
3. With door open, usepansof hot
water to speed looseningof frost.
Remove large pieces before they
melt.
4. A drain hose (on models so
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 excess water from bottom
of freezer as it COIIects to prevent
overflowing.
Toremovethebasegrille(onmodels
soequipped),graspthe grilleat both
endsandpull outward.
5. After defrosting, clean inside of
freezer (see page10).
6. Returntemperature control to
regular position and return food
to freezer.
Be sureto replacedrainplug
7.
(Onmodels so equipped) and return
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-onpaint finish.
With proper care, it will stay newiooking andrust-freefor years.Apply
acoatof appliance polish waxwhen
the freezer is new and then at least
twice a year.
Appliance PolishWax & Cleaner
(Cat.No. WR97X216)isavailable
fromGEAppliance PartsMarts.
Keepthe finishclean.Wipe with a
clean cloth lightly dampened with
appliance polish wax or mild liquid
dishwashing detergent. Dryand
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 con-
taining bleach.
whenyou goon
vacation
Tomajntainfreezerinoperation
duringvacations,&esureyowrhouse
flowerisnotturnedoH.Forsure
protection of freezer contents, you
maywant to aska neighbortocheck
the power supply and freezer operation every 48 hours.
Forextendedvacationsorabsences,
youmayprefer to moveyour frozen
foodsto astorage Iockertemporarily.
[f freezer isto be left empty, turn
temperature control to OFF anddisconnect power cord plug from wall
receptacle, Toprevent formation of
odors, place open boxof baking
soda in freezer and leave freezer
door open.
Whenfreezer isnotoperating,it
can be left in an unheated house or
room without damageto cabinet or
mechanism.
Incase ofextended
powerfailure:
1. Keep freezer door closed, Your
freezer wiii keep food frozen for
24 hoursprovided warm air isnot
admitted.
2. If freezer isout of operation for
24 hours or more,adddry ice, Leave
ice in large pieces andplace it on
top of food on eachshelf so cold air
will flow down over all the food. Add
more ice as required.
WARNING:Handling of dry icecan
causefreezing ofthe hands—gloves
or other protection isrecommended.
3. If dry ice is not available, move
food to a frozen food locker temporarily—untii power is restored.
m
Caution–Care should betaken 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 a year,it is recommended
thatthe freezer be unplugged before
cleaning. If this 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 atablespoon of
baking soda to a quart of water.
Rinse thoroughly with water and
wipe dry. ~ not use cleansing
powders or other abrasive cleaners.
When you ~OV~
Disconnect power cord piug from
waii receptacle. Remove foods,
defrost and ciean freezer.
Securealllooseitemssuchasgriiie
andsheives bytaping them secureiy
in piace to prevent damage,
Be sure freezer stays in upright
position on/y during actuai moving
and in van. Freezer mustbe secured
invantoprevent movement. Protect
outside of freezer with bianket.
10
PROBLEM
FREEZER DOES NOT
OPERATE
POSSIBLE CAUSE AND REMEDY
* It interior light (on models so equipped) is not on, freezer may not 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 sameoutlet to determine if there is a tripped circuit breakqr
or burned out fuse.
FREEZER STARTS
TOO FREQUENTLY
FREEZER OPERATES
TOO LONG
NOISY OPERATION
CABINET VIBRATES
FREEZER
TEMPERATURE
TOO WARM
@Packageholding door open.
@Temperature~ontrolseton too~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.
11
(continued next page)
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)
POSSIBLE CAUSEAND REMEDY
@Blown f~s~or ~rjppedcj~cuj~breaker,
@Not plugged in.
* Temperaturecontrol in OFF position.
@Packageholding door open,
~ Temperaturecontrol set on too high anumber.
@Packagesnot properly wrapped or sealed,
e ~tended hot, humjd w~athe~
~ Blown fuse or circuit breaker
~ Not plugged in.
@Bulb burned out.
)OORWON’TFULLY
:LOSEBYITSELF
LOWSTARTING
IMEAFTERBEING
JRNEDOFFFOR
PERIODOFTIME
(CESSIVEFROST
JILD-UP
@Legsneedadjusting.
@Packageholdingdooropen.
@Built-inoverloadprotection.
@Dooropenedtoo frequentlyor too long.
@Packageholdingdooropen.
@Extendedhot,humidweather.
TheGEAnswer Cenier@ ‘
800.626.2000
consumer
informationservice
12
IfYw NeedSemite
obtainservice,seeyourwarranty
onthe back pageof this book.
We’reproudofourservice and
wantyouto be pleased. If forsome
reasonyouarenot happywith the
serviceyoureceive,here arethree
stepsto followfor further help.
FIRST contactthe people who
servicedyourappliance, Explain
whyyouarenotpleased. In most
cases,this will solvethe problem.
NEXT if you arestill not pleased,
writeall the details—including your
phone number—to:
Manager,Consumer Relations
General Electric
Appliance Park
Louisville, Kentucky40225
FINALLY if your problem is still not
resolved,write:
MajorAppliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
PartNo.46831OPO4
WHATisCOVERED
~.y.
w,=
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 the sealed 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)anypart 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.
FreezerCapacity
14.9cu. ft. and smaller
15.0cu.ft. and larger
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 havean 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.
Cumulative
Limit
$100.00
$150.00
original purcfiaserand any succeeding 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,GENERAL ELECTRIC-
HOTPO!NTFACTORYSERVICEor
GENERAL ELECTRICCUSTOMER
CARE@SERVICE.
o Replacement of house fuses
or resetting of circuit breakers.
@Failure of the product if it is
used for other than its intended
purpose or used commercially.
@Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTORIS NOT RESPONSIBLE FORCONSEQUENTIAL
DAMAGES.
~~p~.
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