u andcareof
manual
upright
CMo
CM3
defrosting
models
CMy
CA21
CA16
Rulesfor
successfulfreezing
p5
Howlongcanyou
storefoods?
Howtopackagefoods
p6
foryourfreezer plo
.—.
..—
Usethe Solver
DiHxtLinetoGeneralElectric
TheGE
.-,”—...
Answer
-Q.cz..ti$
pls
Energy-SavingTips ; . . . . . . . . . .2
ImportantCautions . . . .’. .. ....3
HowtoConnect Electricity, ... .3,4
Installation Requirements .. ....4
operating YourFreezer .. ......4
FreezerFeatures . . . . . .......,5
Food-Freezing
Suggestions. . . . . . . . . ........5
Suggested StorageTimes .. ....6
FreezingMeat, Fish,
Poultry& Game . . . . . . ........6
FreezingVegetables . . ........7
FreezingFruits. . . . . . . ........8
FreezingDairy Products .. .....9
FreezingPrepared Foods .. ....9
FreezerPackaging . . . . .......10
Defrosting. . . . . . . . . . . .......11
UserMaintenance
Instructions ... , ... , ., .. ....12
In Caseof Extended
PowerFailure . .............,12
The Problem Solver . . . . . ..13, 14
If YouNeed Service . . . . . . .. ..15
Warranty , . . . . . . . . . .Back Cover
Readthis bookcarefully.
It isintendedto helpyou operate
andmaintain yournewfreezer
properly.
Keepit handyforanswersto your
questions.
Ifyoudon’t understandsomething
or needmore help,write (include
yourphone number):
ConsumerAffairs
GeneralElectric Company
Appliance Park
Louisville,KY 40225
Keepproof of original purchase
date(suchas your sales slip or
cancelled check)with this bookto
establishthe warranty period.
Wwm!Ck)wnthe Iimodd
andserial numbers.
You’llfind them ona plateeither at
the bottom,just insidethe door,or
onthe backof the cabinet.
Thesenumbersarealsoon the
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer,Beforesending inthis
card, pleasewrite these numbers
here:
ModelNumber
SerialNumber
Usethese numbers in any
correspondenceor service calls
concerningyour freezer.
Ifyoureceivedadamagedfreezer,
immediatelycontact the dealer (or
builder)that soldyouthe freezer.
Savetime and money.
BeforeYoucall forservice, check
the ProblemSolver on pages 13 and 14.It lists minor causesof
operating problemsthat you can
correctyourself. It could saveyou
an unnecessaryservice call.
@Location of your freezer is
important. Don’t locate it in a warm,
unventilated laundry areaor storage
room, Avoid putting it next to your
range, a heating vent or where the
sun will shine directly on it.
* Tryto arrange your frozen foods
s)f~tematica~[yso you can find what
you want in the freezer quickly.
* Don’t open the freezer door mare
often than necessary and close it
as soon as possible, in
hot, humid weather.
* When using yourfreezer,be
careful not to leavethe door open.
Always check to makesure the
freezerdoor is properly closed
before ieaving the house or retiring
for the night.
@Ifyou turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
2
usingthis
appliance,alwaysexercisebasic
safetyprecautions, includingthe
following:
@Usethis appliance onlyforits
intendedpurposeasdescribedin
this Useand Care Book.
@Thisfreezermust be properly
installedin accordancewiththe
InstallationInstructionsbeforeit
isused. Seegrounding instructions
belowand on page4.
* Never unplug yourfreezerby
pullingon the powercord.Always
grip plug firmly and pull straightout
fromthe outlet.
~Repairor replaceimmediately
all electric service cordsthat
havebecome frayedor otherwise
damaged. Do not usea cordthat
showscracksor abrasion damaae
ong its length or at either the plug
connector end.
@Afteryourfreezeris in operation,
d. nottouch the cold surfaces,
particularly when handsare
damp or wet. Skin may adhereto
these extremely cold surfaces.
~Do not operate your freezerin
the presence of explosive fumes.
* Don’trefreezefrozenfoods
whichhavethawedcompletely.
Youmaysafely refreezefrozen
foodsthat havethawed if theystill
containice crystalsor if theyare
still cold—below40°F.(Shellfish
cannotbe keptaboveIO°F.safely
becauseof bacteriagrowth.)
Thawedground meats,poultry,
orfish that haveanyoff-odoror
off-colorshould notbe refrozen
andshould notbe eaten.Thawed
icecream should bediscarded. If
the odoror colorof anyfood is poor
or questionable,get rid of it. The
food maybe dangerousto eat.
Evenpartial thawingand refreezing
reducethe eating quality offoods,
particularly fruits, vegetables,and
preparedfoods. The eating quality
of red meats isaffected lessthan
that of many other foods. Use
refrozenfoods assoon as possible
—theywon’t keepas long asfoods
frozenonly once,andthe sooner
they’re used,the better their eating
will be.
o H yourold freezer isstill around
the house but not in use, besure
to removethe lid or door. This will
reducethe possibility of danger to
children.
Cautionshould beusedwhen
removingthe doorof afreezer.
Particularcaution shouldbe used
when removingthe lid of achest
freezer,as mostchestfreezerlids
areunderspring tension. Contact
the manufacturer’srepresentative
for a methodof saferemoval.
Instructionsfor removingthe lid of
yournewchestfreezerarelocated
onthe backof the cabinet,
eUnplugyourfreezer:
A. Beforemakingany repairs,
Note: Westmnglyrecommerm’
thatany
bya qualifiecfindividual.
B. Beforecleaning.
C.Before replacinga burned-out
light bulb, the freezershould
be unplugged in orderto avoid
contactwith a livewire filament.
(A burned-out light bulb may
breakwhen being replaced.)
Note: Turningtemperaturecontrol
to C)FFpositiondoesnot remove
power to thelight circuit.
servicing beperformed
HOW03
Forpersonal
this appliance mmt be
The power cord of this appliance
is equipped with a three-prong
grounding) plug which mates with
standard three-prong (grounding)
IIoutlet (Fig. 1) to minimize the
~= possibility ofekxtric shock hazard
~xW; from this appliance,
safety,
PREFERRED
METHOD
Fig, 1
Havethe wall outlet and circuit
checked by a qualified electrician
to makesure the outlet is properly
grounded,
3
GROUNDEXISTS
BEFOREUSE
‘>
~ $
pQ
%
\\
h
‘!
F
INSUREPROPER
Where a standard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith a properlygrounded
three-prong wall outlet.
m)
i“’ml”,
CWT
OR THE
THE
(cmtinuednextpage)
PartNo.46831OPO5
—
LJsed adapter plug
Becauseof potentialsafety
hazardsunder certain conditions,
westrongly recommendagainst
useof an adapter plug. However,
ifyoustill elect to usean adapter,
wherelocal codespermit, a
TEMPORARYCONNECTIONmay
bemadeto a properlygrounded
two-prongwall outlet byuseof a
ULlistedadapter (Fig.2) available
at mostlocal hardwarestores.
TEMPORARYMETHOD
(ADAPTERPLUGSNOT
PERRIHWIINCANAIIA) =
The larger slot in the adapter must
bealigned with the largerslot in the
walloutletto provideproperpolarity
in the connection of the power cord.
CAUTION:Attachingadapterground
terminal to wall outlet cover screw
does notground the appliance
unlesscover screw is metal, and
not insulated, and wall outlet is
groundedthroughhousewiring.You
should havethe circuit checked by
a qualified electrician to make sure
the outlet is properly grounded.
When disconnecting the power
cordfrom the adapter, always
hold the adapter with one hand.
If this is not done, the adapter
ground terminal is very likely to
break with repeated use.
Should the adapter ground
terminal break, DO NOT LEE the
appliance until a proper ground
hasbeen established.
useofextension Ccmts
Becauseof potentialsafety
hazardsundercertainconditions,
westrongiyrecommendagainst
the useof anextensioncord.
However,if youstill elect to usean
extensioncord, it is absolutely
necessarythat it be a ULlisted
3-wiregroundingtype appliance
extensioncord havinga grounding
type plug and outletand that the
electrical ratingof the cord be 15
amperes(minimum)and 120volts.
Such extensioncordsare
obtainablethrough your local
serviceorganization.
freezershouldalways
Tlw
be plugged intoits own
individualelectricaloutlet—
(115volt,60 Hertz,single phaseAC.
Some models arealso rated100
volt, 50 Hertz. Checkthe model
and serial number plate.)This is
recommendedforbestperformance
and to preventoverloading house
wiring circuits, which could cause
a possible fire hazardfrom
overheating wires.
Location
Yourfreezershouldbe conveniently
located for day-to-dayusein a dry,
well-ventilated room.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than I1O*F.orcolder
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 back for proper air
circulation.
AdjustableLegs
Turn left to raise -right to lower
Legsatthe frontcornersof the
freezershouldbeset so the freezer
isfirmly positionedon the floor,and
thefrontis raked just enough so
thedoorcloses easilywhenopened
about halfway.
Starting
Cleanthe inside of the freezer
1.
with a mild solution of baking soda
and water(seepage 12).
2. Connect cord to power outlet.
3. Turntemperature control to
No.4, This is the normal setting for
safe,iong-term freezing. For colder
temperatures,turnto highernumbers.
4. Aliowfreezerto operatefor at least
two hoursbeforeplacingfood inside.
Freezing temperature selection is
made bysetting the control from
No. 1 to 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.
~
—
—
T&nperatumMonitor
Puumoti
ON TEMP.MONllOR
Em
AIARM
Theamber POWERONlight,
whenglowing,indicatesthat
electricalpowerisbeing supplied
tothe freezer.
The redTEMI?MONITORlight,
whenglowing, indicatesthat the
temperatureinside the freezeris
about20*F.orwarmer.
The ON-OFFALARM, whenON,
buzzes simultaneously withthe
glowingofthe red light to provide
additional warningof high freezer
temperatures.
Caution:Adding morethan 3
poundsof warmfood per cubic foot
of freezercapacity can trigger the
alarm system.
henyou getyour newfreezer,
heC) N-OFFALARM will be in the
oFFpositionsoitwill notbuzzduring
initial start-up.When the freezer
hasrun long enough andthe red
TEMf?MONITORlightstopsglowing,
turn on the ON-OFFALARM—
push keyor eraser end of a pencil
intothe hole markedON and
switchthe rockerswitch.
The signal lights and buzzer
operateon household electrical
power,and will not perform if power
tothe freezer is cut off.
lock
(onmodelssoequipped)
The keyfor the spring-loaded lock
isautomatically ejected—keywill
not remain in lock in either the
open or closed position. Keep the
key out of reach of children and
awayfrom the freezec
Letsyoustorefrozenfood packages
. like booksfor easyselection. -
k.
l#Ek4
—
5*JLme-4x3!3 door shelf
~DJŠSpecially sized for storage of
.-.--
frozenjuice cans. Some models
havetwo juice-can shelves.
Ilnterk)rlight
Turnscmwhenthe door ISopenea;
turns offwhen the door isclosed.
9. Freezefoodsquickly.
Continuallyrotatefrozenfoodsto
thefrontof thefreezersothe longestfrozenfoodsareusedfirst.
Fkfrigeratd cabhmtshelves 10.Storefrozenfoodsimmediately.
Coolingcoilsweldedto shelves
hastenfreezingwhenfoodisplaced
indirect contactwith shelves.
1.Freezethe best. Freezeonly
top-qualityfoods. Freezingretains
qualityandflavor; it cannotimprove
quality.
2. Keepwork area clean.
3. Workquickly. The quicker fruits
andvegetables arefrozenafter
picking, the better the frozen
productwill be.You’llsavetime,
too,with less culling and sorting.
4. Choosecorrect packaging
materials. Frozenfoods will dry
out if not properly wrapped or
packaged. Both rigid containers
and flexible bagsor wrappers
can be used. Makesure they are
especially designed for freezing.
5. Followreliable instructions for
freezing different types of food.
6. Freezefoods in practical meal-
sized packages.
7. Fillcontainer properly. When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2” at
top (1-1/2”for glass containers) to
allowfor expansion during freezing.
8. Freeze correct quantities.
There is an established maximum
of food your freezer is designed to
freezeat 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.
If you have a large quantity of food
to freeze, store part of it in your
refrigerator’sfreshfoodcompartment
until the first quantity is frozen.
Commerciallyfrozenfood canbe
storedanyplaceinthefreezer.These
foodsshouldnotbeallowedtothaw
beforebeing placedinthe freezer.
You’llfind these materialshelpful
in preparingfoodsfor the freezer:
@Largekettlewith close-fitting lid
for blanching vegetablesandfruits
~Finesieveor small colander to
‘ put vegetablesinfor blanching
@Assortment of knivesfor cutting
up meat,fruits andvegetables
~Rollsof absorbentpapertowelsor
soft clothtowels fordraining foods
~Properfreezerpackaging
materialsfor varioustypes of food
(seepage 10)
~Small loading funnel for fruit and
vegetablecontainers,to keep
sealing edge clean
UIGlass marking pencil for labeling
packages
~Rollof freezer tape
TOquick-freezesmall amounts of
food, place it in direct contact with
any refrigerated shelf.
Toquick-freeze large amounts of
food, turn control to No. Z Return it
to No. 4 after freezing is completed.
Neverfreeze morethan three
pounds of food per cubic foot of
freezercapacity at onetime.
5
PartNo.46831OPO5
FRESH MEATS
-,.+r=
,y+~-
(Months)
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
Variety Meats (Beef). . . . . . ., .. ...3-4
Variety Meats (Pork). . ...........2-3
Sausage(Pork). ., . . . . . . . . ......1-2
Opossum,Rabbit, Squirrel. .......6-8
PROCESSED MEATS
Bacon. . . . . . . . . . . . . . . . . . . . . . ...1
Frankfurters. . . . . . . . . . . . . . . . . . . . 1/2
Ham (whole, halforslices). . ......1-2
COOKED MEATS
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
0“ E
(Months)
COOKED POULTRY
Pieces (covered withbroth). ......6
Pieces(notcovered), , . .,......,.1
CookedPoultryC)ishes.. ...,.....4-6
Fried Chicken.. , .,, , . . . ........4
FISH
Shellfish, ......, .. .,, .. .., ... ..Upto4
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. . . . . . . . . . . . . . . . . . . .
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
Pastry(unbaked). . . . . . . . .......,2
Pies(baked). ..., .. .. .. ... ... ...Uptol
Pies(unbaked). . . . . . . . . . ........2
00 ~
Upto6
(Months)
12AtRYPRODUCTS
Butter. . . . . . . . . . .,..........,.,5-6
Cottage Cheese. ., . . . . . . ..,,....1
SoftCheese. .. . . . . ., ., . ...,....4
Harder Semi-hardCheese. . .....6-12
Eggs. . . . . . . . . . . .,......,,.,..,12
lceCream, Sherbet, .,, ,. .,. ., Uptoltol
Milk. . . . . . . . . . . . . . . . . . . ....,,..1
OTHER FOODS
Candies, . . . . . . . ., . . . . . . .......12
Left-overs(cooked). .. .. ... .., .,.Uptol
Pizza. ..,<...., . . . . . . . . ..,.....1
Prepared Dishes. ., ............,2-3
Sandwiches. . . . .., .. .. ... ... ...Uptol
Soups, Stews, Casseroles, . ......2-3
Newtechniques areconstantly beingdeveloped, Consultthe County Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.
oo~ —
and
PackagemeaLpoultry, fish andgame
in moisture/vapor-proof materialsuch
asaluminum foil, cellophane,freezer
foilorplasticbags. Excluders muchair
aspossible. Labeland freezeatonce.
NOTE:Packagesoffresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
for freezing,Rewrapinmoisture/vaporproof material
Ivkx3t
Removeasmuch bone and fatas
possible from meatbefore packaging.
Donot salt meat, When irtdividual
piecesofmeatarepackaged togethe~
placedouble thicknessoffreezerwrap
between them for easier separation
during thawing.
Cl@anthoroughly before packaging.
Padsharp or protruding bones with
folded freezer paperoraluminum foil.
Wrapgiblets separately.
&
VVilciGarne
Thesamemethodssuggestedfor
poultry and meatmaybe usedfor
preparingandfreezing wild game.
Fish
Cleanfish thoroughly before packag-
ing. Cut-uppiecesof’’lean” fish such
ashaddockandcodshould berinsedin
brine madewith 2/3cup ofpure table
saltpergallon ofwaterto reduceleak-
ageduringthawing. Keepin solution
notoverl minute.Brine isunnecessary
for whole fish orfattyfish suchas
salmonormackerel.
Oysfers, Ciams, Shtimps,
scallops
Washshells in running water (soak
ciams)and shuck, working quickly.
Discardsheils. Do notwash clamsor
oysters,Scallops maybe rinsedin
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and
discard headsand black vein, Wash
and package in freezer containers.
Gabs and! Lobsters
Chill fish and remove backshell,
Steamor boil in water for 15to 20
minutes.Coolthoroughly, then pick
edible meatfrom shells andpackage
in proper containers.Seal and freeze
immediately.
Frozenmeat,fish or poultry should be
left inthe original packageandthawed
in the refrigerator or cooked frozen.
Allow approximately 5 hours per
poundto thaw meatinthe refrigerator.
Whencooking frozen meat, increase
the cooking time by approximately
1/3 to 1/2
if cooking conventionally–
muchlessif cookingwith microwaves.
If necessaryto thaw meatquickly,thaw
at room temperature—allowing only
2 hours per pound.
Don’trefreezemeatthat hascompletel:~~&
thawed; meat,whether raworcooked,
can be frozen successfully only once. ~%$~
@+
-~&&~
o
c
-=..
.—-
---.-
6
AlJ5sa
W15=
Preparation for freezing
1. Clnlyvegetablesattheir peakof
maturityshouldbe chosenfor freezing.Somevarietiesof vegetables
arebetteradaptedfor freezingthan
others.Forcompleteinformation,
contactyour CountyExtension
Service,
2. Sort, cleanandwashvegetables
in coldwater.Keepthoseof the same
sizeall together.Largepiecestake
longerblanching.
3. Workwith smallamounts,about
onepound,that canbe packagedin
ashorttime.
4. Blanchallvegetablesexcept
tomatoes,green peppersandherbs
beforepackaging.Properblanching
stopsthe ripening processsovegetablesareheldat their peakof
freshness.
Boiling-water method
(a)Selectlarge utensilof 4-or5-quart
capacityandfill with one gallonof
waterfor eachpoundof vegetables
to be blanchedat one time. Usetwo
allonsfor eachpoundof leafyvege-
ables.Bring waterto boiling.
(b)Blanchone poundof vegetables
ata time. Placevegetablesin a wire
basketorcolander.Immerseinboiling
waterandcover.Counttime immediatelyafterboilingbegins (seechartat
right). Forhigh altitudes,add1minute
to blanchingandchilling times.
(c) Chill vegetablesquickly the same
lengthof timeasforblanchingbypiung-
ing them into ice water.or under cold
running water,Removefrom water
anddrain on towels.
Steam method
Use pressure cookec vegetable
blancher, or other large utensil.
(a) Fill
utensilwith 2 inchesof water,
Bring to boiling point.
(b) placeVegetablesin awire basket
or rack
above the boiling water.Cover
andbegintiming immediately(referto
chartatrightfor steamingtimes).Keep
heaton HIGH while vegetablesare
steaming. If usinga pressurecooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
lengthof timeasforsteamingbyplunging them into ice water,or under cold
running water. Removefrom water
nd drain on towels,
.—.
..
Packagevegetablesin moisture/vapor-
pt”oofcontainers. Leave%-inchhead
spacein package(1!&inch for glass
containers). Freeze quickly.
VEGETABLE
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
BEANS
Green 2-inch pieces. Leave
BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima
BROCCOLI
BRUSSELS
SPROUTS
CARROTS 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. rein? head space.
GREENS Beet greens, collards,
PEAS Shell and discard over- 2 min$’ 2 min. Chill and drain. Package
POTATOES
French Fried
I
POTATOES
White
‘OTATOES Wash. Cook until almost Pack in freezer containers,
Sweet
<
;C?UASH
.
PREPARATION BLANCHING PACKAGING
remove tough part of stalk, 2 mini 3 min$ Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- fvfedium stalks directions, leaving no
tainers, or cut in 2-inch
lengths. Scald according
to size of stalk.
Cut snap beans in 1 or
“’French” beans whole or
slice.
water. Scald, cool in ice 1 rein?
water and sqeeze beans
out of pods.
Select tender uniform
heads of dark green color.
Let stand %-hour in salted alternate directions,
water (4 teas~oonfuls salt
in 1 gallon water) to remove 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.
Trimand wash. Break into
flowerets 1 inch wide and
about 1% to 2 inches long.
Soakin salted water for
30 minutes. Drain.
thin, sweet milk. i-tusk and 7 min$ 9 min. scald. Wrap several ears
remove silk. Wash ears
carefully. Sort according
to size.
kale, 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.
mature peas.
Peel and slice lengthwise
for frying. Fry in deep fat Package in freezer bags or
heated to 360°F for 4
minutes until tender, but thaw and cook in 375°F
not browned, Drain well. fat until brown. Or cook,
Select smooth new pota- 3 to 5
toes directly from garden.
Wash, peel or scrape, and
scald.
tender and cool. Peel: cut
in halves, slice or mash.
Select tender squash with
soft rind. Cut in h-inch and package. Leave
slices.
Boiling
Water
3 min. 4 rein? head space. Seal.
3 rein? 4?4min.
Medium to large cartons, bags or boxes,
2 to 3 4 to 5 leaving %-inch head
min. min. space. Seal.
3 min.
4 rein? 5Y2min.
3 rein? 4?4 min.
3 rein?” 4V2min. Chill immediately. Drain.
9 rein? 10 min. Place in polyethylene
11 min~ 12 min.
5 to 6 6 min.
Beet greens, kale, Chill in cold water and
chard, mustard and drain thoroughly beturnip greens tween absorbent towels,
2 min.”
3 min.
min. cartons, bags or boxes.
3 rein? 4% min.
“Preferred method **Use 4 teaspoons sa/t to a ga//on
Steam
Chill and drain, Pack in
freezer carton leaving
%-inch head space.
4 min. water. Drain. Pack in
5 rein?
Small ears
Medium ears together in freezer paper.
Large ears bag. Seal.
Collards
Spinach
1Y;to 2 rein!’
Chill immediately. Drain.
Package in cartons in
leaving no head space.
Seal.
Chill and drain. Pack in
ing no head space.
Chill, drain and pack into
containers, leaving %-inch
head space.
Package compactly, leav-
ing no head space. Seal.
Chill twice as tong as you
Package Leave !&inch
Pack in freezer cartons or
bags and seal.
compactly, leaving !&inch
head space.
Cool to room temperature.
cartons and seal. To serve,
unthawed, in 500° F oven.
Chill, drain, package in
Leave Y2-inch head space.
Seal.
allowing Yz-inch head
space. Seal.
Chill immediately, drain
Y?-inch head space. Seat,
7
PartNo.46831OPO5
Preparation for freezing
1=Sort fruits for uniformripeness,
qualityandsize.
2. Washfruitsthoroughlyincoldwater
anddrainthoroughly,
3.Workwith smallquantitiesand
freezequickly,
4. Packin cartons,cutting or slicing
largerfruits, Add sugaror syrup.
5. Toavoiddiscolorationof apples,
apricots,peachesandpears,(1)add
ascorbicacid mixture to syrup(1tea-
spoonto 1cup of syrup)following
directionson label,or (2)dip slicesof
fruit for 1minutein solutionof
3 table-
spoonslemonjuice to 1gallonwater,
rinsein cold water,drain,and packin
sugaror syrup.Placecrumpledpiece
of cello or waxedwrapon top of fruit
beforeclosirigto keep fruit in syrup.
Packing
Alwaysallowheadspace.Allow%-inch
headspacein pint 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.
Dry sugarpack. Suitabie for fruits
(a)
that maketheir ownjuice when sugar
isadded.Add dry sugar(seechart at
right) andstir gently until mostof the
sugarhasdissolvedin thejuice drawn
fromthe fruit,thenpourintocontainers.
(b).Syruppack.Suitable for fruits
which havecomparatively little juice,
andthosewhich darken readily.Add
syrupto coverfruit, Allow %-inchhead
space(1%inch for glasscontainers).
(~)Unsweetened
pack. Suitable for
specialdiets.
Guide far syrup
Percentage tobt?addedper Approximate
ofsvrtiu uhtofwater vieldinflinls
Cupsofsugar
FRWT
APPLES
APRICOTS
BERRIES
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
CHERRIES Prepare quickly in same way as sour Cover “with
Sweet
CRANBERRIES Wash in iced water, stem and eliminate Cranberries may be packed whole,
MELONS
Cantaloupes
Honeydews
Watermelons
ORANGE and
GRAPEFRUIT
SECTIONS membrane. Remove all membrane. teaspoon ascorbic acid per Quart.
PEACHES Promptness in handling is important. Pack immediately into cold
PEARS
PINEAPPLE
PLUMS and
PRUNES
RHUBARB
Wash, peed and slice apples to about
Ya-inch thickness. If apples are to be
packed in sugar, prevent discoloration
by (1) steaming for IYz 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,
uniform color. Wash and sort as to size,
Halve and remove pits. Peel and slice,
if desired. Heat unpeeled fruit in boiiing
water IY2minute. Sugar pack: Mix 1 teaspoon crystalline
Proper maturity is important. Immature
berries should not be used. Wash in whole in a 40 to 50 Y’sugar syrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack4 parts
on absorbent paper towels.
cherries. However, sweet cherries may
be frozen whole, with or without pits.
poor berries. Drain well.
Select firm, well ripened fruit. Cut in
half and remove seeds (remove watermelon seeds as you cut balls). Scoop
out melon balls or cut in 3~-inch
These fruits may be frozen alone or in
combination.
Select firm fruit. free of soft spots. Peel
with sharp knife just below white fruit with 307. syrup containing 1
Cut sections from divider-membranes. Oranges do not need syrup. Stir in
Drain.
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 Seai.
quart of peaches at a time.
Select pears which are fully tree- Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in
halves or quarters, Heat in boiling 4070
syrup for 1 to 2 minutes. Cool in syrup,
then drain.
Peel. core. slice or cube. Pack slices with two circles of cello-
Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40’70
or leave whole.
Wash, trim and cut stalks into l-inch Pack without sugar or cover with 40%
pieces or in lengths to fit package.
PREPARATION
cubes.
Syrup pack: Slice into container,
cover with 40% syrup. Add 1 teaspoon
ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle % cup 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.
Syrup pack: Pack in container; cover
with
has been added (1 teaspoon ascorbic
acid to 1 cup syrup).
ascorbic acid with YZcup of sugar and
sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
Pack. Seal.
tains 1 teaspoon ascorbic acid per cup.
without sugar, or in a 5070 sugar syrup,
Cover with orange juice or 30% sugar
syrup. Seal and freeze.
Pack sections in layers. Cover grape-
% teasPoon ascorbic acid per quart.
Add 40% syrup to which ascorbic acid
has been added (1 teaspoon ascorbic
acid to 1 cup syrup). Seal
phane paper between each slice. Pack
without sugar or cover with
Or, pineapple juice could be used.
syrup to which 1 teaspoon ascorbic
acid has been added per cup. Seal.
syrup. Allow head space, Seal,
PACKAGING
40Y0 syrup to which ascorbic acid
dissolved.
407. sugar syrup which con-
4CY$Z0syrup
30Y0 syrup.
~
+Recommemledfor mos[ frui[s
Method: Dissolve sugar in boiling
wateror mix
thorol,j~hly With cold Water
until dissolved. Chili before using.
%3’”’virlghm?r-1h.liis
Plficeunopenecjcontainers in refrigerator,Serve whiIefruit isstiIIs{ightIy icy.
8
~
-3a9$-
Butterand Margarine
Overwraporiginalcartonin moisture/
vapor-proofmaterialor enclosein
moisture/vapor-proofcontainers,
cheese
Freeze cheesein %-to l-pound
pieces,Wrapin moisture/vapar-proof
material.Uncreamedcottageand
Camembertcheesemaybe kept in
thefreezerthoughthere maybesome
waterseparationon thawing.Cream
andprocessedcheesedo notfreeze
well asfreezing affectstheir smooth
texture.
Cream
Ordinaryhouseholdcreamfor table
usedoesnot freeze well, but will be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40 per
cent butterfat maybefrozen. Heavy
creamwhichhasbeenwhippedfreezes
well,too. Dropmounds of whipped
creamonbakingsheets.Freeze.Transfer frozenmoundsquicklyto a rigid
containerandseal,separatinglayers
with paper.
Ic~
Cream
Commercialicecreamscanbestored
inthe freezerin their originalcarton.
Home-madeice cream should be
packed in moisture/vapor-proofcartons.Forbestresults,placeicecream
inthe interior of the freezerrather
thanon the doorshelves.
Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
lowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcontent. Experimentto determinethe
locationin the freezer (the rearis
slightly colder thanthe front) andthe
temperaturecontrol settingto keep
yourfavorite ice creamat the right
servingtemperature.
Eggs
Useonly fresheggsfor freezing.Chill
beforefreezing,Wholeeggsmaybe
frozenorthe whitesandycdksfrozen
separatelyasfollows:
WholeEggs-Mix yolksandwhites
thoroughlywith afork, Do
air,
Add1teaspoonsaltto each2cups
not beat in
of eggs.
EggWhites-Separate andfreeze in
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrup or sugarper cupful of yolks.
Blendwith fork.
Packeggsin freezercartonallowing
~2-inchheadspace(1%-inchfor glass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
Bread and Rolls
Bake,cool, wrapandfreeze.Toserve:
thawin wrappingsat roomtemperature.Or,heatortoastfrozen.Ifdesire$f,
wrapinfoil andwarmfor 15minutesin
250° to 300°Foven, /Vote.’mostcommercially bakedproducts should be
rewrappedin moisture/vapor-proof
material before freezing.
EJiscuik
Maybe frozen bakedor unbaked.To
servebaked biscuits: defrost in wrappings at room temperature for one
houri Reheatfor 5 minutes in 4259F
oven.Or placefrozen biscuits in 375°F
ovenfor 15minutes. Unbakedbiscuits
shouldbethawed,then bakedasusual.
cake
Bakeandcool. If frosted,freeze before
wrapping to avoid sticking, Toserve:
unwrapfrosted cakes;thaw at room
temperature. Thawunfrosted cakesin
wrappingsatroomtemperature. Allow
about two hoursto thaw a large cake.
cings made with egg white do not
reezesatisfactorily. Those fmadewith
~~=
?%====
ms~
powdered sugar,butter, fudge or
~ whipped cream freeze well.
~QQ~j!#J~
If baked before freezing, cool and
packagethem carefully in moisture/
vapor-proofmaterial.Theywill thawin
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybe wrappedandfrozen in
bars.Sliceasneeded,withoutdefrosting,and bake.
Pies
Most piesexcept cream,custardor
meringue-toppedpiesfreeze well,
bakedor unbaked. Bakedpiesstore
for a longer time. Omit steamvents
from piesto befrozen unbaked.
Toserveunbakedpies: Cut steam
vents in top crustand placefrozen pie
inovenatusual temperature. Increase
bakingtime 10to 15 minutes.Thaw
frozen bakedp~es,wrapped,for 1to
IY2hoursat roomtemperature. TO
serve warm,unwrapwithout thawing
and heat in 300° Foven for 30 to 40
minutes,
Quick EM2ads and Muffins
Bake,cool and wrapat once. For
serving, thaw,unwrapped,at room
temperature or warm, unwrapped,in
300°F oven.
Dishes
Such foods as chili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediate serving
withthe exceptionof seasoning.During
storage,onionflavor becomesless
noticeableandcelery flavor more
pronounced.Spicesalsolosetheir
strengthduring longperiodsof storage.Omit potatoesfrom stewsand
soups asthey becomemushy.
Coolmaindishesafter cooking; packagein moisture/vapor-proofmaterial
andfreeze.Toservethesefoods,thaw
graduallyover low heataddinga little
liquid if necessaryto prevent foods
from sticking to the pan.Or heat in a
300°F ovenfor about 1hour or until
heatedthoroughly.
Sanclwich Tips
All varieties of breadscanbe frozen.
Spreadsoftened butter on eachslice,
then spreadfilling. It is not advisable
to usesaladdressingsfor 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 saladgreensand raw
vegetablesdo not freeze well and
should be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material andfreeze.
9
PartNo.
468310P05
Properpackagingisessentialfor
successfulfreezing,Becausesolidly
frozenfoodslosemoisturein the dry
0° to 5°F temperatureof afreezer,
they mustbe properlyprotectedby
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand
for labeling.
Freezer packaging
materials
Materials
Cartonswith Fruits,
moisture/vaporproof liners
Foilcontainers
Polyethylene Bakedfoods,
bags meats
Glassfreezerjars Juices,fruits,
Plasticcontainers Sauces,fruits,
andboil-in bags vegetables,
Laminatedpaper Meats
Heavy-dutyfoil Meats,baked
Cellophane
Uses
vegetables,
somemeats
Cookedfoods
vegetables,
cookedfoods
cookedfoods
goods,leftovers
Bakedgoods,
sandwiches,
small meatcuts
Packaging instructions
DrugstoreWrap
t’ I
1. Placefood incenter of wrapping
paper.
Butchers’
Pjacefood diagonallycmonecorner ~
of paper.Rollpaperandfoodtogether
diagonally,folding in extramaterial
as you roll. Sealwith freezertape,
Cartonsandcontainers-Fruits,
vegetablesand cookedfoods may
bepackagedin freezercartons,
containersandjars.
Wrap
ullY__————
2. Bring two parallel edgestogether.
Fold in lock seam,repeat until the
lastfold restsfirmly on food.
3. Fold ends,excluding asmuch air
aspossible.Seal with tape ortie firml~
with heavy string.
[
Aluminum foil– Placefood on heavy-
duty foil and moldfoil to shapeof the
food. Onlyone thicknessisrequired.
No heatsealingortaping isnecessary.
Labeling containers– Be sure to
label all containers and packageswith
contents and date that it wasplaced
in the freezer.
—-—-—..
-.—
-1
10
~
Inmost climates, defrosting will be
necessary only about twice a year.
Tohaveyour freezer operate most
efficiently, do not permitmorethan
1/2 inchof frosttoaccumulateon
theshelves.
Toremove this light coating of frost
fromtheshelves,simplyscrapewith
aplasticorwoodspatulaorscraper.
Scrapethetopandbottom surfaces
of the shelvesand the refrigerated
surface at the top of the cabinet.
Neverusean ice pickor metal
scraper.Any such instrument can
damagethe freezer.
Do notuseanyelectricaldevice
indefrostingyourfreezer,
l%’ CcmphxeCMr’osting:
1.Turntemperature control to OFF.
2. Removeall food and place it in
corrugated boxes,insulated bags,
picnic coolers, etc. Usetowels
and newspapersfor insulationas
needed,
3. With door open, use pansof hot
water to speed looseningof frost.
Removelarge piecesbefore they
melt.
4. A drain hose (on modelsso
equipped) behind the basegrille
carries the defrost water out from
the freezer. Removethe basegrille;
then remove the drain plug and let
the defrost water drain into a pan.
Sponge excesswater from bottom
of freezer as it collects to prevent
overflowing.
Toremovethebasegril!e(onmodels
soequipped),graspthegrille atboth
endsand pulloutward.
5. After defrosting, clean inside of
freezer (seepage 10).
6. Returntemperature control to
regular position and return food
to freezer.
7. Besureto replacedrainplug
(onmodelssoequipped) 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.
—.
PartNo.46831OPO5
thM?zer
gocm
IIIcase‘of
~
outside
FWMed
on the outside of the freezer is a
high quality, baked-on paint finish.
With proper care, it will stay newiooking andrust-freefor years,Apply
acoat of appliance polishwaxwhen
the freezer is new and then at least
twice a year.
Appliance PolishWax& Cleaner
(Cat.No.WR97X216)isavailable
from GEAppliance PartsMarts.
Keepthefinishclean.Wipewitha
cleanclothlightlydampenedwith
appliancepolish wax or mild liquid
dishwashing detergent. Dryand
polish with aclean,soft cloth. Donot
wipe the freezer with asoiled
dishwashing cloth or wet towel. Do
notusescouring pads, powdered
cleaners, bleach, or cleaners containing bleach.
Caution–Care shouldbetakenin
movingthe freezer awayfrom the
wall.All types of floor coverings
can be damaged, particularly
cushioned coverings and those
with embossed surfaces.
thepaintfinish.The finish
Inside
Cleanthe inside of your freezer at
least oncea year.It isrecommended
that the freezer be unplugged before
cleaning. Ifthis isnot practical, wring
excess moisture out of sponge or
cloth when cleaning in the vicinity
of switches, lights or controls.
Usewarm water and baking soda
solution—about a tablespoon of
baking soda to a quart of water.
Rinse thoroughly with water and
wipe dry. Do not use cleansing
powders or other abrasive cleaners.
Tomaintainfreezerinoperation
duringvacations,besureyourhouse
pmwisnot turne?doff.For sure
protection of freezer contents, you
maywant to askaneighborto check
the power supply and freezer operation every 48 hours.
Forextendedvacationsorabsences,
you mayprefer 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 open box of baking
soda in freezer and leave freezer
door open.
Whenfreezer is notoperating,it
can be left in an unheated house or
room without damage to cabinet or
mechanism,
youmove
Disconnect power cord plug from
wall receptacle. Remove foods,
defrost and clean freezer.
Securealllooseitemssuch asgrille
andshelves bytaping them securely
in place to prevent damage.
Be sure freezer stays in upright
position on/y during actual moving
and invan. Freezer mustbe secured
invanto prevent movement, Protect
outside of freezer with blanket.
1. Keepfreezer door closed,Your
freezer will keep food frozen for
24 hours provided warmair is not
admitted.
2. If freezer isout of operation for
24 hoursor more,adddry ice, Leave
ice in large piecesand placeit on
top of food oneach shelf socold air
will flow down over all the food. Add
more ice asrequired.
WARNING:Handling of dry ice can
cause freezing ofthe hands—gloves
orother protection isrecommended.
3. If dry ice is not available, move
food to afrozen food locker temporarily--until power is restored.
--
12
-%2==—.
——
=
—-a?%
..–”——
–- -. —
“-
~
—-
=
-s
=
PROBLEM
FREEZERDOESNOT
C) PERATE
FREEZERSTARTS
TOOFREQUENTLY
FREEZEROPERATES
TOOLONG
NOISYOPERATION
POSSIBLECAUSEANDREMEDY
@TemperatureccmtrolisinOFF position.
~If interior light(on modelsso equipped)is not on,freezermaynot be pluggedin at
wall receptacle.
eIf plug is secureand the freezerstill fails to operate,plug alamp or a small appliance
intothe sameoutlet to determineif there is atripped circuit breakeror burnedout fuse.
~Package holding door open.
oTemperaturecontrolseton toohigh a number.
. Doorwasopenedtoo frequentlyor too long.
@Packageholding door open.
QDooropenedtoo frequently or too long.
@Temperaturecontrol seton too high a number.
gInadequate air circulation spacearound cabinet.
@The floor may be weak,causing the freezerto vibrate when the compressoris on.
>ABINETVIBRATES
‘REEZER
TEMPERATURE
TOOWARM
~Legs needadjusting.
@Weaknessin roomfloor.
eLegs need adjusting.
~Dooropened too frequently ortoo long.
~Packageholding door open.
(continuednextpage)
I
13
PartNo.46831OPO5
.’
The (continued)
PROBLEM
POSSIBLE CAUSE AND REMEDY
—
-=?=”
FOODS DEFROSTING
FREEZER
TEMPERATURE
TOO COLD
FOODS DRYING OUT
I
MOISTURE
COLLECTING
ON OUTSIDE
OF CABINET
I
I
INTERIOR LIGHT
DOES NOT LIGHT
(ON MODELS
SO EQUIPPED)
@JBlown fuse or tripped circuit breaker.
@Not plugged in.
o Temperature control in OFF position,
e Packageholding door open.
~ Temperaturecontrol set on too high a number.
@Packages not properly wrapped or sealed.
~ Extended hot, humid weather.
* Blown fuse or circuit breaker,
@Not plugged in.
~ Bulb burned out.
DOOR WON’T FULLY
CLOSE BY ITSELF
SLOW STARTING
TIME AFTER BEING
TURNED OFF FOR
A PERIOD OF TIME
EXCESSIVE FROST
BUILD-UP
e Legs need adjusting,
@Packageholding door open.
@Built-in overload protection,
~ Door opened too frequently or too long.
@Package holding
@Extended hot, humid weather.
Hyou need more 13dp... call, toll free:
The GEAnswer Center(i
consumer
information service
dooropen.
14
~ Toobtainservice,seeyourwarranty
onthebackpage of this book.
We’reproud of ourservice and
wantyouto be pleased. Iffor some
reasonyou are not happywith the
serviceyoureceive,herearethree
stepsto followfor further help.
FIRST contactthe people who
servicedyour appliance. Explain
whyyouare not pleased. Inmost
cases,this will solvethe problem.
NEXT if youare still not pleased,
writeail the details—including your
phonenumber—to:
Manager,Consumer Relations
GeneralElectric
Appliance Park
Louisville,Kentucky40225
FINALLY,ifyour problem is still not
resolved,write:
MajorAppliance
ConsumerAction Panel
20 North WackerDrive
Chicago, Illinois 60606
A3ah ‘-
-––—
—.
—-
Bissw.
WsEkL”
~–
E?/IIs&-
WrimT.
—1
--—
——
15 PartNo,468310P05
s
FULLohE=YEARWARRANTY
For one year from date of original
purchase,we will provide, free of
charge, parts and
yout home to repair or replace any
part of the freezerthat fails because of a manufacturing defect.
FULL F!VE=YEARWARRANTY
For five years from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replaceany
part of the sealed refrigerating
system (the compressor, conden-
ser, evaporator and all connecting
tubing) that fails because of a
manufacturing defect.
servicelaborin
LIMITEDWARRANW,
FOODSPOILAGE...
We will pay for food spoilage (not
to exceed the cumulative limit
specified below)that occurs
becauseof 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 Limit
14.9
cu.ft.and smaller $100.00
15.0cu.ft.andlarger $150.00
Within 30 days after food spoilage
occurs, you must provide satisfactory proof of the spoilage to a
Factory Service Center, an author-
izedCustomer Care@servicer or
the dealer from whom the freezer
was purchased.
cumulative
KS
~Service trips to your home to
teach you how to use the product.
Readyourthe 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 GEAnswer Center”
800.626.2000
consumer information service
~ Improper installation.
If you have an installation problem,
contact your dealer or installer.
Youare 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.
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.
,— .
-L
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