GE CA8D Use and Care Manual

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.—

ApplianceRegistration CareandCleaning

Defrosting Door SwingOption

Energy-SavingTips FreezingRecommendations 5-10

DairyProducts Fruit

Meats,PoultryandFish PackagingSuggestions

PreparedFoods StorageTimes

Vegetables

Installation

AdapterPlug Clearances 4

ElectricalRequirements 3,4 ExtensionCord

Grounding Location

3,4

2 LevelingLegs

12 ModelandSerialNumbers

8 6

10 Warranty

9 6

4 How to Reversethe

4 3

Moving&VacationTips PowerFailure

ProblemSolver RepairService 15

SafetyInstructions TemperatureAlarm 4

TemperatureControl

BackCover

Door Swing

GEAwwer CemeP 80L?62&20817

4 2

12 12

13,14

upright Model CA&m

@/.//f?_ yjfiy

Readthis book carefully.

It is intendedto helpyouoperate andmaintainyour newfreezer properly.

Keepit handyfor answers to your

questions.

Ifyoudon’t understandsomething or needmorehelp,write (include yourphonenumber):

ConsumerAffairs

GEAppliances Appliance Park Louisville,KY 40225

Vwte down rncxkd andserialnumbers.

You’llfind them on alabel onthe backof the freezer.

Thesenumberswe alsoonthe ConsumerProductOwnership RegistrationCardthat camewith yourfreezer.Beforesendinginthis

card,pleasewritethese numbers here:

Model Number

Serial Number

Usethese numbersin any correspondenceor service calls concerningyourfreezer. .

Hyoureceivedadamagedfreezer,

immediatelycontactthe dealer (or

builder)that soldyouthe freezer.

Savetime and money. Beforeyoucall forservice,check

the Problem Solveron pages 13 and 14.It lists causes of minor operating problemsthat you can correctyourself.

@Locationof yourfreezeris important. Don’tlocateit in awarm, ~

unventilatedlaundryareaor storage room.Avoidputting it nextto your range,a heatingventorwherethe sun will shine directlyon it.

@Tryto arrange yourfrozenfoods

systematicallysoyoucanfind what youwant inthe freezerquickly,

@Don’topen the freezer often than necessaryandclose it assoon aspossible,particularly in hot, humid weather.

@Defrostthe freezerwhenever

frost becomes I/El-inchthick. @When using yourfreezer, be

careful not to leavethe door open. Alwayscheck to makesurethe freezerdoor is properlyclosed before leaving the houseor retiring

for the night.

oIf youturn the temperature control to the coldest position or if you turn the FastFreeze switch on {orquick-freezing, don’t forget to return them to their regularsettings.

doormore

L4Si~Qthis

appliance,a6way~exercisebasic safetyprecautions, includingthe

following:

* Usethis applianceonlyfpr its intendedpurpose asdikribed in

this Useand CMe Book.

@Ixm’t rdreeiw?lfm!%w’1foods

w havethmfwd Youmaysafelyrefreezefrozen

foodsthat have thawed if theystill

containicecrystalsor’if they are still cold—below40°F,(Shellfish cannot be keptaboveKM? safely becauseof baderia growth.)

* This freezermustbeproperly

in accordancewiththe

hwtallatkm Instructionsbeforeit isused. Seegroundinginstructions

belowand on page 4.

~Neverunplugyourfreezerby pullingon the pcwwrcord.Always grip plug firmly andpull straightout

fromthe out{et.

~Repairor replace imrmediatefy

all electric service cordsthat havebecome frayedorotherwise

DCJnot useacord that

showscracksor abrasion damage along its length or at either the plug

or connector end.

Thawedground meMs,poultry, ‘ or fish that haveany off-c@xor off-colorshouldnot be refrozen and should not be eaten. Thawed icecreamshould bediscarded. If

the odor or colorof any food is pbor orquestionable,get ridof it. The food maybe dangeroustoeat.

Evenpartialthawingandrefreezing

reducethe eating quality of foods, particularly fruits, vegetables,and preparedfoods.The eating quality of red meats is affected less than

that of manyother foods.Use refrozenfoods as soonas possible —theywon’t keepaslong as foods frozenonly once,andthe sooner

Note: Westronglyrecommend that anyservicingbe performed bya qualified individual.

B. Beforecleaning.’

they’re used,the bettertheir eating

do nottouch the cold surfaces,

artimdady when handsare damp or wet. Skin mayadhere to thes6 extremely cold surfaces.

~Do not operate yourfreezerin

Me presence of fumes,

quality will be.

~HyourCM freezer is still around

the house but notin use,be sure

to removethe lid or door. This will

reducethe possibility ofdanger to ch!ldren.

s+5+x!%=—

-—. lF4wK—

The power cord of this appliance

equipped with a three-prong

(grounding) plug which mates with

standard three-prong (grounding}

~-;~+

A2+3W-%J

=j~~:~~~Possibility Ofelectric shock hazard

wall outlet (Fig. 1)to minimize the

from this appliance.

..&.T<%

,.-=.-,-;--:1!+

l&JRE PROPER GROUNDEXISTS

Fig. ?

BEFOREUSE

Havethe wall outlet and circuit checked by a qualified electrician to make sure the outlet is properly

Where astandard two-prong wall outlet isencountered, it is the personal responsibility and obligation of the customer to have it replacedwith a properlygrounded three-prong wall outlet.

(conthuednextpage)

(continued)

‘ofadapter

Becauseof potentialsafety

hazardsundercertainconditions, westronglyrecommendagainst useof an adapter plug. However, if you still elect to use an adapter, wherelocalcodes permit, a

TEM%3RARYCONNECTIONmay be madeto a properly grounded two-prongwall outlet byuseofa UL listed adapter (Fig.2)available

at most local hardwarestores.

TEMPORARYMETHOD

(ADAPTERPLUGSNOT

pERM,TTE,,NcAf’JAW-

FIRMCONNECTIO1

Fig. 2

The larger slot in the adapter must

be aligned with the largerslot in the walloutletto provideproperpolarity in the connection of the powercord.

CAUTION:Attachingadapterground

terminal to wall outlet coverscrew does not ground the appliance unless coverscrew 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

cord from the adapter, always

hold the adapter with one hand.

Ifthis is not done, the adapter ground terminal is very likely to break with repeated use.

Should the adapter ground

terminal break, DO NOT USEthe

until a proper ground

has been established.

BEFOREUSE

extension

Becauseofpotentialsafety hazardsundercertainconditions, we strongly recommend against

the useof anextensioncord.

However,if you still electto usean

extensioncord, it isabsolutely

necessarythat it be a UL listed

3-wiregroundingtypeappliance extensioncord havinga grounding type plug and outlet andthat the electrical ratingofthe cordbe 15 amperes(minimum)and 120volts,

The freezershouldalways

be ~hgged into

ik mm

individualelectricaloutM--

(115volt, 60 Hertz,single phase AC.)This is recommendedfor best performanceandto prevent

overloading housewiring circuits, which could causea possible fire hazardfrom overheatingwires.

Location

Yourfreezershouldbe conveniently locatedfor day-to-dayusein a dry, well-ventilated room.

Formost efficient operation, it

should not be locatedwhere air temperature around the freezeris ever higher than 1lO°F.or colder than 32°F.

Besure to install your freezer on a

floor strong enough to support it when it isfully loaded.

Also see Energy-SavingTips regarding location.

Clearances

Allow 2 inches on top, 2 inches at back and l/2-inch at sides for proper air circulation.

SWth’sg

1. Cleanthe insideofthe freezer with amild solution of bakingsoda andwater(seepage 12). “

2. Connectthe powercordto the walloutlet.Thegreenandredlights willglow,andthetemperatureinside the freezerwill beginto cooldown.

Green

Power-On Unsafe

Light

Red

Temperature

Light

Yellow

Fast Freeze Switch

3. Setthe FastFreezeswitch. If the yellow light glows,the switch is alreadyset for continuous freezing operation. Ifthe yellow light isout, the switch is set for automatic thermostatically-controlled freezingoperation. Initially setthe switchfor continuousfreezing.

4. When safefreezingtemperature is reached,the redlight wiil go out. Allowthe freezerto operatefor afew hoursafterthe red light goes out beforeplacing food inside:

Note:Neverfreeze morethan 24

poundsof food at a time.

5. About 24 hoursafter loading the last ofthe foods to befrozen, setthe FastFreezeswitch for

automaticthermostatically-controlled

operation.Theyellowlightwillgoout.

6. Insert a coin inthe slot in the TemperatureControl Dial and turn the dial to the midpoint between

“rein” and “max~’Thisisthe normal setting for safe, long-term freezing.

‘Timperatule

Legs at the front corners of the freezer should be set so the freezer is firmly positioned on the floor,and the front israised just enough so the door closeseasilywhen opened about halfway.

Freezing temperature selection is made by setting the control from “rein” (warmest)to “max” (coldest).

1.Freezethe best. Freezeonly

top-qualityfoods.Freezingretains

ualityandflavor;it cannotimprove

2. Keepworkareaclean.

3. Workquickly.The quickerfruits

and vegetablesarefrozenafter picking, the betterthe frozen productwill be. You’llsave time,

too,with lessculling andsorting.

4. Choosecorrect packaging

materials. Frozenfoodswill dry

out if not properlywrappedor packaged. Both rigid containers and flexible bagsor wrappers

can be used. Makesurethey are especially designed for freezing.

5. Follow reliableinstructionsfor freezing different types of food.

6. Freezefoods in practicalmeal-

sized packages.

7.Fill container properly.When

placing liquid or semi-liquid foods in containers, leaveabout 1/2”at

- top (1-1/2”for glass containers)to allowfor expansionduring freezing.

Freezecorrect quantities.

here is an established maximum of food yourfreezer isdesigned 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.

If you havea large quantity of food to freeze,store part of it in your refrigerator’sfreshfoodcompartment until the first quantity is frozen.

You’llfind these materialshelpful inpreparingfoodsforthe freezer:

. Largekettlewith close-fitting lid

for blanching vegetablesand fruits @Fine sieveor small colanderto

put vegetablesinfor blanching @Assortmentof knivesfor cutting

up meat,fruits andvegetables eRollsof absorbentpaper towelsor

soft cloth towelsfor draining foods IDProperfreezerpackaging

materialsforvarioustypesof food

(seepage 10) @Small loading funnel for fruit and

vegetablecontainers,to keep

sealing edge clean

● Glass marking pencil for labeling

packages @Roll of freezertape

Freezingis fastandefficient throughoutthefreezer,butquickest

onthe top shelf—especiallywith the temperaturecontrolat or near the “max” setting.

Ifyouplanto quick-freezelarge amountsoffood, pressthe yellow FastFreezeswitchseveralhours beforefoodwill be readyto be placedinthe freezer.Besureto returnthe switchto itsregular positionafter freezing is completed.

Neverfreezemorethan24 poundsoffoodat one time.

9. Store frozenfoodsimmediately.

Commercially frozen food can be storedanyplace inthe freezer.These foods should not be allowedto thaw

before being placed in the freezer.

10.LJse“oldest” foods first. Continually rotate frozen foods to the front of the freezer so the longestfrozen foods are used first.

FRESHMEATS

#?_R=

—f.--,.

--az::.<--

Floasts(Beef,Venisofi) . . . ., , ... , .6-12

Roasts(Lamb). , , , ..,,...,.,,,, ,6-9

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

Steaks(Beef). . . . . . . . . . ..,...,.,642

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

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

Ground&StewMeats , .,,.......,3-4

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

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

Sausage(Pork) . . . . .....,.......1-2

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

Bacon . . . . . . . . . . . . . . . . ........1

Frankfurters . . . . . . . . . . . . . . . . ...VZ-l

fiam(whole,halforsiices). ., ......1-2

COOKEDME/=3TS

CookedMeats&MainDishes .. ....2-3

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

WIESHPOULTF?Y Chicken&Turkey(whole)

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

Turkey(pieces) . . . . . . . . . ........6

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

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

GameBirds . . . . . . . . . . . . . . . .....8-12

(MoWJM)

. . .......12

COOKEDPOULTFIY

Pieces(coveredwithbroth) .. ......6

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

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

FriedChicken . ...............,.4

FISH

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

LeanFish . . . . . . . . . . . . . . . . ..,,

FattyFish . . . . . . . . . . . . . . . . .., ,,Upto2

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

Shrimp(cooked) . .....,.....,,,,2-3

PRODUCE

MostFruits&Vegetables. . ........842

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

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

Onions . ......................3-6

CitrusFruits . . . . . . . . . . . . . . . . ...3-4

Potatoes(french-fried), . ..........2-3

IMKERYGOOQS

Breads,Quick(baked). . . . ........2

Breads,Yeast(baked) . ...........4-8

Breads,Yeast(unbaked)

Cakes(frosted) . ................1-2

Cakes(unfrosted) . ..............3-4

Cookies . . . . . . . . ...............3-4

pastty(unbaked). ., .............2-3

Pies,%t(baked) .. .. .. ... ... ...Uptol

Pies, Fruit(unbaked). . ...........2-4

... ... ....V2

(Monps)

!.!.upto4

,Upto6

..Upto6

D4MRYW?OIWCTS

Butter(salted) . . . . ., ., . . ........3

Butter(unsalted). . . ..........,.,5-6

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

SoftCheese . ..................2-4

HardorSemi-hardCheese .. ......6

Eggs(removefromshell), , .,, .,,,.12 lceCream,Sherbet, ,, .,, .,, ,,, ,,Uptol

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

OTHERFOO13S

Candies . . . . . . . . . . . . . . . .......12

Left-overs(cooked) .. .. .. ... ... ..Uptol

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

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

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

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

Newtechniquesareconstantlybeing developed.ConsulttheCountyExtension ServiceoryourlocalUtiiityCompanyfor thelatestinformationonfreezing andstoring

foods.

(W&i) -

.Uptol

Packagemea~poultry, fishand

game in moisture/vapor-proof material such asaluminum foil, cellophane, freezerfoilor plastic

bags. Exclude asmuchairas possible. Labelandfreezeatonce.

NC)TE:Packagesoffresh meats and poultryascommonlypurchased in retail stores arenot suitably

wrapped forfreezing. Rewrapin moisture/vapor-proof material.

Remove asmuchboneandfat as

possiblefrommeat beforepackaging. Donotsaltmeat. When individual piecesofmeatarepackagedtogethe~

place double thicknessoffreezer wrapbetweenthem foreasier separation during thawing.

Clean thoroughlybeforepackaging. Padsharporprotruding bones with

folded freezerpaperoraluminum

foil. VVrapgiblets separately.

Thesame methodssuggested for poultry andmeatmaybeused

preparingandfreezingwildgame.

Fish

Clean fish thoroughlybeforepackaging. Cut-up piecesof’’lean” fish

such as haddockandcodshouid be

rinsed in brine madewith 2/3cupof puretabiesalt pergalionofwater to reduceleakageduringthawing, Keep in solutionnot over 1minute.Brineis unnecessaryforwholefish orfatty

fish such assalmon ormackerel.

tX3mIS,

Wash shells in running water (soak clams) and shuck, working quickly. Discard shells. Do not wash clams

or oysters.Scallops maybe 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.

for

Chill fish and removeback shell.

Steam or boil inwater for 15to 20 minutes. Coolthoroughly, then pick

ediblemeatfromshellsandpackage

in proper containers. Seal and

freeze immediately.

Frozenmeat, fish or poultry should

be left inthe original package and thawed in the refrigeratoror cooked frozen. Allow approximately5 hours

per pound tothaw meat in the

refrigerator.When cooking frozen

meat, increase the cooking time by approximately 1/3to 1/2if cooking conventionally—much less if cooking with microwaves. If

necessary to thaw meat quickly, thaw at roomtemperature—allowing only 2 hours per pound.

f.)on’trefreez emeatthathas completely thawed; meat, whether ..+

rawor cooked, can befrozen successfully only once.

.—.-.

...

:.==>-;.+..=

=r=-,----

—. .

.-=-,

- for

I. Onlyveqetablesa~theirDeakof

rnaturfiys~ouldbe chosen ‘forfreezing.

Somevarietiesofvegetablesarebetter adaptedforfreezingthan others.For completeinformation,contactyour CountyExtensionService.

2. Sort, cleanandwashvegetables in coldwater.Keepthose of the samesize ail togethe~Largepiecestakelonger

blanching.

3. Workwith small amounts, about one pound,that can be packagedinashort

time.

4. Blanchall vegetablesexcept tomatoes,greenpeppers and herbs

beforepackaging. Properblanching stopsthe ripeningprocesssovegetables areheldattheir peak of freshness.

Boiling-watermethod

Selectlarge utensil of4-or 5-quart

(a)

capacity andfill with onegallonof

waterfor eachpound of vegetables to be blanched atone time. Usetwo gallonsfor each pound of leafy

vegetables.Bring water to boiling.

(b)Blanch one pound of vegetables

atatime. Placevegetablesina wire

basketor colander.Immerse in boiling waterandcover Counttime immediately after boiling begins (seeguide at right). Forhigh altitudes, add 1 minute to

lanching andchilling times,

plunging them into ice water,or under cold running water.Removefrom water and drair~ontowels.

Steammethod

Usepressurecooke~vegetable

blarwhe~orotherlargeutensil.

Fill untensil with 2 inches of water.

(a)

Bring to boiling point.

(b)Place vegetables in awire basket

or rack

abovethe boiling water,Cover

and begin timing immediately (referto guide at right for steaming times). Keep

heat on HIGH while vegetablesare steaming. If using a pressure cooker, the petcock should be left open.

plunging them into ice water,or under cold running water.Removefrom water and drain on towels,

‘; Packagevegetables in moisture/vapor-

proof containers. Leave l/2-inch head

—----

space in package (l?4-inch for glass

@#ij~~ntainer~), WY

Freezequickly.

VEGETABLE

ASPARAGUS Washin coldwater,

BEANS Green 2-inchpieces.Leave

BEANS Washand sortpods in cold Lima water,Scald,cool in ice

BROCCOLI

BRUSSELS SPROUTS mainstem, sortaccording

CARROTS

CAULIFLOWER

CORNon COB

CORN Scald corn on cob and Whole Kernel

GREENS

PEAS

POTATOES French Fried

POTATOES White

POTATOES sweet

SQUASH

PREPARATION

removetoughpartof stalk, 2 min. sortaccordingtosizeof stalk.Cutspearstofit containers,or cutin 2-inch lengths.Scaldaccording

tosizeof stalk. Cutsnapbeansin 1or

“French” beanswhole l/2-inch headspace, orslice,

waterandsqueezebeans outof pods.

Selecttenderuniform headsofdarkgreen color,

Letstandl/2-hour in salted water(4teaspoonssaltin 1 gallonwater)to remove insects.Washand remove woodystems.Split lengthwiseintopieces so budsarenot morethan inchesacross.Scald.

Cleanand cut sproutsfrom 4rein: tosize andscald.

Clean,washandpeel,Leave smali carrotswhole.Cut othersinto slicesor cubes.

Trimand wash. Breakinto fiowerets1inch wide and

W2to 2 inches long. leaving no headspace.

about Soakin saltedwater for

30 minutes.Drain. Selectyoung cornwith Small ears

thin, sweetmilk, Huskand

removesilk.Wash ears carefully.Sortaccording tosize.

chill. Cut off whole kernels.

Beetgreens, collards, kale, Beetgreens, kale,chard, mustardgreens,spinach, mustardand turnip greens Swisschard, turnip greens. 2 rein:

Washand lift out of water to drain. Removetough stemsandimperfectleaves. Cut in pieces, if desired. Scald.

Shell and discard over- 2 min.”* mature peas.

Peeland slice lengthwise for frying, Fry in deep fat

heated to360°F.for 4 minutes until tender but not browned, Drain well.

Select smooth new potatoesdirectly from

garden. Wash, peel or scrape,and scald.

Wash.Cook until almost tender and cool, Peel; cut in halves, slice or mash.

Select tender squash with 3 min.’ soft rind, Cut in l/2-inch slices.

BLANCHING

WMlng Steam

Water

Smallstalks Chill immediately,Drain.

3min:

41/~min.

Small Coolpromptlyin cold

4min.

4to 5 min.

lV2

Mediumstalk..

3 min. 4 rein:

3rein:

1rein:

Mediumto large

2to 3 min.

3 min. 5 rein:

5V2min.

3 rein:

3 rein:”

7min.’ 9 min.

9 rein? 10min.

11mi;? -

5 to 6rein: 6 min.

3 min.

11/2to 2 min.”

3 to 5 min. Chill, drain, package in

41/2min.

Medium ears

Largeears

12min.

Collards Spinach

2 min. Chill and drain, Package

41/2min.

●Preferredmethod

PACKAGING

Packwhole stalksparallel with headsin alternate directions,leavingno head space.Seal.

Chill anddrain. Packin freezercarton leaving

water.Drain. Packin cartons,bagsorboxes, leavingl/2-inch head space,Seal.

Chill immediately.Drain. Packagein cartonsin alternatedirections, leavingno headspace. Seal.

Chill and drain. Packin freezercontainers,leaving nohead space.

Chill, drain and pack into containers,leavingl/2-inch headspace.

Chili immediately. Drain. Packagecompactly,

Seal.

Chill twice as long as you scald.Wrap severalears together in freezerpaper. Placein polyethylenebag, Seal.

Package.Leave l/2-inch headspace.

Chill in cold waterand drain thoroughly between

absorbent towels.Pack in freezercartons or bags and seal,

compactly, leaving l/2-inch head soace.

Coolto room temperature, Packagein freezer bags or cartons and seal. Toserve, thaw and cook in 375°F.fat until brown,Or cook, unthawed, in 5000F,oven.

cartons, bags or boxes. Leave l/2-inch head space. Seal,

Packin freezer containers, allowing l/2-inch head space. Seal,

Chill immediately, drain and package. Leave

l/2-inch head space. Seal.

●’Use 4 teaspoons salt to a gallon

1. Sort fruits for uniform ripeness,

quality andsize.

2. Wash fruits thoroughly incoldwater anddrain thoroughly.

3. Work with small quantities and freezequickly.

4. Packin cartons,cutting orslicing largerfruits. Add sugar or syrup.

5. Toavoid discoloration of apples, apricots,peachesand pears,(1)add ascorbic acid mixture to syrup(1teaspoonto 1cupofsyrup) following

directions on label, or (2)dip slicesof fruit for 1minute insolution of3 table:

spoonslemonjuice to 1gallonwater,

rinse in cold water,drain, and pack in sugar or syrup.Placecrumpled piece ofcello or waxedwrap on top offruit beforeclosing to keepfruit in syrup.

Alwaysallowheadspace.Allow

l/2-inch head space in pint containers (1inch for glass), l-inch head space in quart containers (2 inches for glass).

Sweeteningfruitshelpsretainflavor, colorandtexture.

sweeteningdependson fruit used.See guideat rightfor recommendedmethod.

The method of

(a)Drysugarpack.Suitable for fruits

that maketheir ownjuice when sugar is added. Add dry sugar (see guide at

right) and stir gently until mostof the sugar has dissolved in the juice drawn from the fruit, then pour intocontainers.

(b)Syruppack.Suitable for fruits

which have comparatively little juice, and those which darken readily.Add syrup to cover fruit. Allow l/2-inch head space

(11/2inch for glass containers).

(c)

Unsweetenedpack.Suitable for

special diets.

I%rcentage tobeaddedper Approximate

ofsyrup

300/o(light)* 1 11/4

40%0 (light)* 11/2 IY2 500/o (medium)

600/0 (medium)

65%0(heavy)

●Recomnw7decfforfnest hits

wateror mix thoroughly with cold water until dissolved. Chill before using.

Cupsofsugar

pintofwater

21/2 31/z

4.1/*

yieldinpints

Dissolvesugar in boiling

12/3

2Y4

FRUIT

APPLES

APRICOTS Select firm, fully ripefruit of bright,

BERRIES Propermaturity isimportant. Immature (1)May bepackeddry, or(2)packed

CHERRIES

Sour

CHERRIES Preparequickly in same wayassour Cover with 40%0sugar syrupwhich Sweet cherries.However,sweetcherries maybe contains 1teaspoon ascorbic acid

CRANBERRIES Wash in iced water,stem and eliminate Cranberries maybe packed whole,

MELONS Select firm, well ripened fruit. Cut in half Coverwith orange juice or30%0sugar

Cantaloupes

Honeydews Watermelons balls or cut in 314-inchcubes.Thesefruits

ORANGE GRAPEFRUIT with sharp knifejust below white with 30%0syrup containing 1 teaspoon SECTIONS membrane. Removeall membrane. Cut

PEACHES Promptness in handling isimportant.

PEARS

PINEAPPLE Peel,core, sliceor cube. Packslices with two circles of cellophane

PLUMS PRUNES or leavewhole. to which 1 teaspoon ascorbic acid has

RHUBARB Wash, trim and cut stalksinto l-inch

and Selectfirmfruit,freeofsoftspots.Peel

and

W4EPARATION Wash,peeland slice applesto about

112-inchthickness. Ifapples areto be packedinsugar,preventdiscoloration by (1)steamingfor (2)dipping in solution of3 tablespoons lemonjuice to 1gallon water for 1 minute, rinsing in coldwater,anddraining. Solution maybe reused.

uniform color.Washand sortas tosize.

Halveand removepits,Peeland slice, if beenadded (1teaspoon ascorbic acid to desired. Heatunpeeled fruit in boiling 1cupsyrup). water 1/2minute.

berriesshould not be used.Wash incold

or iced wateranddrain thoroughly on absorbent papertowels.

Wash,sortand stem. Chill in refrigerator Mix 1 part sugar to 4 or 5 parts fruit by until firm enouqh to removepits.

frozenwhole,with or without pits. per cup.

poor berries. Drainwell.

and removeseeds(removewatermelon seedsas youcut balls). Scoop out melon

maybe frozenalone or in combination.

sections from divider-membranes. Drain.

Sort, peel (skinsmaybe loosened by with 1teaspoon ascorbic acid per cup in scalding whole peach 30seconds in boiling water)and pit. Peeland slice 1quart of peachesat a time.

Select pearswhich are fully tree-ripened. Wash, peel and core.Cut in halves or quarters. Heat in boiling 40f!!osyrup for 1to 2 minutes. Cool in svrum then drain.

wash in iced water.Halve and pit,

Sort,

pieces or inlengths to fit package.

lV2to2 minutes,or

PACKAGING Syruppack: Slice intocontainer,cover

with 40Vosyrup.Add 1teaspoonascorbic acid to eachcup ofsyrup.

Sugarpaclc Sprinkle 1/2cupof sugar overeach quart ofapples. Stir to cover all surfaceswith sugar.Seal. Adding 1 teaspoon ascorbicacid to sugar isan extraprecaution.

Syruppack: Packin container; coverwith 400/osyrup towhich ascorbic acid has

Sugarpack Mix 1teaspoon crystalline ascorbic acid with 112cup ofsugar and sprinkle over 1quart of fruit. Stir.

whole in a 40 to 500/0sugar syrup.(3) For crushed or pureed berries, pack4 parts of berries to 1part of sugar.Stir until sugar is dissolved. Seal.

weight until sugaris dissolved.Pack. Seal.

without sugar,or in a 500/0sugar syrup.

syrup.Seal and freeze.

Packsections in layers.Covergrapefruit ascorbic acid per quart. Orangesdo not

need syrup. Stir in 1/2teaspoon ascorbic acid per quart.

Packimmediately into cold 40%0syrup container; coverwith more syrup. Seal.

Packimmediately in freezer carton. Add 400/osyrup to which ascorbic acid has

been added (1teaspoon ascorbic acid to 1cup syrup). Seal.

paper between each slice. Packwithout sugar or coverwith 300/0syrup.Or, pineapple juice could be used.

Packin carton and coverwith 400/0syrup been added per cup. Seal.

Packwithout sugar or cover with 400/0

syrup. Allow head space. Seal.

Place unopened containers in refrigerator. Serve while fruit is

still slightly icy.

●

Overwraporiginalcartonin

moisture/vapor-proofmaterialor

close in rnoisturehmpor-proof

ntainers.

‘cheese

Freezecheesein lf2-tol-pound pieces.Wrapin moistureivaporproofmaterial. Uncreamedcottage

andCamembertcheesemaybe keptin the freezerthoughthere

maybe some waterseparationon thawing. Creamand processed cheesedo not freezewell as freezingaffectstheirsmoothtexture.

Cream

Ordinaryhouseholdcreamfortable usedoesnotfreezewell, but will be suitable for cooking. Pasteurized heavycreamcontaining notless

than 40 percent butterfat maybe frozen. Heavycreamwhich has

Bread and Fkm

Bake,cool, wrapand freeze.To serve:thaw in wrappings at room temperature. Or,heat o~toast

zen. Ifdesired, wrap in foil and

arm for 15minutes in 250° to 300°F oven. /Vote:most commercially baked products should be rewrapped in moisture/vapor-

proof material before freezing. Biscuits

May be frozenbaked or unbaked.

Toserve baked biscuits: defrost in wrappings at room temperature for one hour, Reheatfor 5 minutes in

425°F oven. Or place frozen biscuits in 375QFoven for

minutes. Unbaked biscuits should be thawed, then baked as usual.

Bake and cool. If frosted, freeze before wrapping to avoid sticking.

Toserve: 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

.=+~.j+freeze satisfactorily. Those made

%S? with P~wd~r~dsu9ar~b~tt~f’1fu41e

or whipped cream freeze well.

#jggg$.

qg#Jj@o~@~

if baked before freezing, cool and

package them carefully in moiskmv’

beenwhippedfreezeswell,too.

Dropmoundsof whippedcream on bakingsheets.Freeze.Transfer frozenmoundsquicklyto a rigid containerandseal, separating layerswith paper.

ice cream

Commercialicecreamscan be . storedinthe freezerin their original carton. Home-madeicecream shouldbepacked in moisture/vaporproofcartons.

Fine-qualityicecream,with high

creamcontent,will normallyrequire slightly lowertemperaturesthan

“airy” already-packagedbrands with lowcream content. It will be necessarytoexperimenttodetermine the location in the freezerandthe

temperaturecontrol setting to keep yourfavorite ice creamatthe right serving temperature.

vapor-proofmaterial.Theywill thaw in about 15 minutes at room temperaturein wrappings. Refrigeratorcookie dough maybe wrapped and frozenin bars.Slice as needed,

without defrosting, and bake.

Pies

Most pies exceptcream, custard or meringue-topped piesfreezewell,

baked or unbaked. Bakedpies store for a longer time. Omit steam ventsfrom piesto be frozenunbaked.

Toserve unbaked pies: Cut steam vents in top crust and place frozen pie in oven at usual temperature. Increase baking time 10to 15

minutes. Thaw frozen bakedp~es, wrapped, for 1to 1V2hours at room temperature. Toservewarm, unwrap without thawing and heat in 300°F oven for 30 to 40 minutes.

and

Bake, cool and wrap at once. For

serving, thaw, unwrapped, at room

temperature or warm, unwrapped,

in 300°F oven.

Such foods as chili, spaghetti sauce, casseroles, etc., are prepared in the same manner as for immediate serving with the exception of seasoning. During

Useonlyfresheggsfor freezing. Chill beforefreezing.Wholeeggs maybefrozenorthe whites and yolksfrozenseparatelyasfollows:

Whole Eggs—Mixyolksand whitesthoroughlywith afork. Do notbeatin air Add 1teaspoon salt to each2 cups of eggs.

Egg Whi?es—Separateand freeze in recipe-sizedamounts.

Egg Yolks—Separateand add 1

teaspoonof saltor 1tablespoonof corn syrupor sugarper cupful of yolks.Blend with fork.

Packeggs in freezercarton ~€

allowing %-inch headspace (11/&inchfor glasscontainers).

Thaweggsin unopenedcontainerin

refrigeratoror at mom temperature.

storage,onion flavor becomes less noticeable and celeryflavor more

pronounced. Spicesalso losetheir strength during long periods of storage.Omit potatoesfrom stews and soups as they become mushy.

Cool main dishes after cooking; package in moisture/vapor-proof material and freeze.Toservethese

foods, thaw gradually over low heat

adding a little liquid if necessary to preventfoods from sticking to the pan. Or heat in a 300°F oven for

about 1hour or until heated thoroughly.

All varieties of bread’can be frozen. Spread softened butter on each slice, then spread filling. It is not advisable to usesalad dressings for spreading asthey separate and soak into the bread.

Meat, fish, some cheeses, poultry and peanutbutterarerecommended

fillings for freezing. Cooked eggs

become tough when frozen. Other fillings can be moistened with milk, cream, pickle relish, chili sauce, catsup, fruit juice, a little

mayonnaise or salad dressing.

Lettuce or other salad greens and rawvegetablesdonotfreezewelland should be addedjust before serving.

Wrapsandwichesin moisturelvaporproof material and freeze.

Properpackagingisessential

‘“==”’’s

f——+-?..:.

forsuccessfulfreezing.Because solidlyfrozenfoodslosemoisture

in the dry 0° to ~o~ tefm~eratur~ of

afreeze~theymustbeproperly

protectedbytopqualitypackaging

materialsthat are rnoisture/vaporproof.Freezertape is usedto seal

wrappingsandfor iabeiing.

Drugstorewrap

Butchers’wrap

Piacefooddiagonailyononecorner ofpaperRoiipaperandfoodtogether diagonally,foidingin extra materi asyou roii. Seaiwithfreezertape.

Cartonswith moisture/vapor- vegetables, proofiiners

Foilcontainers

Poiyethyiene baas meats

Giassfreezer

jars Piasticcontainers Sauces, fruits,

and boii-in bags vegetables, Laminatedpaper Meats

Heavy-dutyfoii

Ceiiophane

Fruits,

somemeats Cookedfoods Bakedfoods,

Juices,fruits, vegetables,

cookedfoods

Meats,baked

goods,ieftovers

Bakedgoods, sandwiches, smaii meat cuts

1. Piacefood incenterofwrapping

paper.

III‘ I

2. Bring two paraiiei edges together.Foid in iock seam, repeat untiithe iastfoid restsfirmiy onfood.

Cartons andcontainers-Fruitsj vegetablesandcookedfoods may

bepackagedinfreezercartons,

containersandjars.

Aluminum foil—Piacefoodon heavy-dutyfoii and moid foil to

shapeof the food. Oniy one thickness is required. No heat seaiing or taping is necessary,

— .-. . -

—.—

-- .-

-. —

——

----.-.—

———

—

3. Foidends, exciuding as much air as possibie. Seai with tape or tie

firrniy with heavy string.

——

.——.....—-.—.

----—

———.

—— . . . . . .

l------” Y

containers-l% sure to .+-:-

iabei aii containers and packages with contents and date that it was placed in the freezer,

—-

- --

.<;;*3

:!----

..-..-

-.:-;-:.-::

.-:J>--—-.

.-.:------::’-

3AE%ADefrostonce a yearorwherwver

———

fr~~tbeCOR’WS1/$”~~i~~d

everusea sharpor pointed

strwnent to removefrostasit

maydamagethe freezer.

DOnot useanyelectricaldevice indefrostingyourfreezer.

About 24 hoursbeforedefrosting,

setthe FastFreeze switch for

continuousfreezeroperation in orderto cool foods downwell. The yellow light will glow.

TlM2

Defrostingcan bedone quickly and easilybyscrapingfreezingsurfaces with aplastic scraper or wooden spatula when frost ismorethan 1/8 inch thick.

f remvall

Iffrost istoothick or too hardto bescraped,we suggestyoudothe following:

1. Removepowercord plug from

outlet.

2. Removeall food from freezer. Foodmaybetemporarilystored

in large corrugated paperboxes, insulatedbags,towelsor wrapped in newspapersto preserve

coldness.

4. Youmayhastendefrostingby leavingthe freezerdooropen and

removinglarge,loosepiecesof frostbeforethey melt, or byadding pansof hotwater.

5. After frostis completely removed,rinsethe insideof the freezerwith a solutionof warm waterand bakingsoda(aboutone tablespoonof sodato eachquart of water).Youmayuse mild soap and warmwater,but followwith a bakingsodasolution. Rinsewith cleanwaterandwipe dry.DONOT useharshor gritty cleanersin the interior.

Warning:Whencleaningin

the vicinity of electricalparts

(lamps,switches,controls,etc.) wring excessmoistureout of spongeor ciothsothat it wiii be barelydampto preventwateror

liquidfromgettingintoany electricalpartandcausinga possibleshockhazard.

—

—a Iusmr. .

Eisilb-

“

_–

—

mm?K———

m!rY.

3. Insertthe drain tube supplied with the freezer intothe groove at the bottom front of the freezer as shownabove,andplacea container underthe tube to catch the water.

6. Removethe drain tube and save it for usenexttime you defrost.

7, Plug in the freezerat the electrical outlet. After operating

temperature has been reached,

return food to the freezer.

Unplugandemptythefreezer.

...

Wash the inside with warmwater andbakingsodasolution—-about twotablespoonsof bakingsodato

aquart ofwater.Thenrinseand

dry.

Don’tusecleanserssuchas soaps, detergents,scouringpowderor spraycieanersinsidethefreezer—

they maycauseodors,

Washicetrays,drip trayand shelveswith miicidetergent solution and dry them with a soft Ciottl.

Wipethe outside ofthe freezerwith

asoft cloth dampened with soapy wateror Appliance PolishWax& Cleaner(Cat.No. WR97X0216),

avaiiabiefrom GEAppiiance Parts Marts.

Useoniy mild, soapywaterto clean

the door gasket. Neveruseacids, chemicai thinner,

gasoline, benzene or the iike for cieaning any part ofthe freezer. Boiling water and benzene may deform or damage plastic parts.

Donot washany piastic partsfrom

your freezer in your automatic

dishwasher.

The condenser is iocatedon the back of the freezer.Tomaintain the freezer at peak performance, clean the condenser at ieastonce a year, using a vacuum cieanerwith its

dusting attachment.

Tomtyaw freezer in

operationduringvacations,be

sureyourhousepowerh not

turnedM. Forextendedvacationsor

absences,youmaywishto move yourfrozenfoodstoa storage iockertemporarily,Unpiug the freezerfrom the wailoutlet and cieanthe interior.Topreventodors, leaveanopenboxofbakingsoda insideandleavethe dooropen.

Whenthe freezer isnot operating,

it canbe left inan unheatedhouse or roomwithout darnagetothe cabinetor the mechanism.

you move. s ‘

Disconnectthe powercord from the walioutlet, removefood and defrostthe freezer.Then ciean and drythe interior.

Secureall loose itemssuch as shelvesbytaping them in place. Besure the freezer stays upright

during moving. Protectthe outside of the freezer with a blanket.

1. Keepthefreezerlidclosed.You

freezerwi!ikeepfoodfrozenfor 24

hoursif youkeepthe warm air out.

2. if the freezeris out of operation for 24 hoursor more,adddry ice,

Leaveicein iargepiecesand place it on top ofthe food, Add moreice asrequired.

WARNING:Handling ofdry ice can causefreezingof the hancis— glovesor other protection is recommended.

3. If dry ice isnot availabie, movefood to a frozen food locker temporarily until poweris restored.

—

‘iqffjr

,-”.. ..-—=

— .

,,,

FREEZEROPERATES

POSSIBLE CAUSEAND

~Inadequateair circulation space arou~dca~ine~,I’@e,ds‘pro’perclearance————‘

see page4: , ~ , - - ,‘ .~T••TU••., ~ ~~••••.~.’ -‘,” ,

VIBRATIQNOR NOISYOPERATlON

FREEZER TEMPERATURE

T(3OWARM

RED LIGHT GLOWS

* FastFreezeswitch is atwrong’setting. Switch itto aut~tiatic operation:

~The floor may be weak, causing the freezer to vibrate when the cixn~ressor is on. ~Cabinet is not positioned solidly on floor.Use !eveling legs to correct for unevenfiooc

~Doorwasopened too frequently or too long, ~Packagemay be holding the door open. @Temperaturecontrol is at a not cold enough setting.

@Freezer has not yet cooled down after temperature control dial is turned to a colder

sstting, @A lot of unfrozen food added at onetime will raisefreezer temperature. Light will go

outwhen temperature returns to normal for the selected setting.

(continuednextpage)

(continued)

CXUSE

—

Foc%s

,..

. .

F ~,~

TWW?ERATIJR~ ‘ ~~JŠ\<•‚•å•

TO(3CC?LD - ~

FOODSDFMNG OUT ~Packagesare not properlywrappedorsealed.

MOISTURE‘> * Extendedhot,humidweather.

X)LLEZTING 3N OUTSIDE (IF YU31NETOR IXN3R

XXN3 WON’T

FULLYCM3SE

SLOWSTARTING ~Built-in overload protection. TIME AFTER BEING TURNED OFF FOR A PEN(X) OF TIME

?13kNvnfuseor tripped circuit breaker,

@Notp{ugged in.

* Packagemaybe t@ding the dooropen.

TemperatureControlis attoo cold asetting.

‘w

@FastFreezeswitchison—-seepage4. ~

@Packagemaybe holdingthe door open.

{

EXCESSIVEFROST !3UILD-UP

@Doorwas opened too frequently or too long. @Packagemay be holding the door open. @Extended hot, humid weather.

Mycmneed help.. AX@WI free:

GE Center@

Se$’wice

Unplugthe freezer.

● Removethe top hingecover

hinge and set thefi aside.

and

3. Openthe door siightlyand lift it off.

4. Removethe bottom hingeand interchangeit with the plug buttons

onthe oppositeside.

5. Transferthe doorstoponthe bottomof the doorto the opposite

. side.

6, Lowerthe bottom socketof the

doorontothebottomhingepin(be surethewasherisinplaceonthe pin)andclosethedoor.

Z Fit the top hinge pin intothe

socketat the top of the door, tighten the screwsand replace

the hinge cover.

Toobtainservice,seeyourwarranty

onthe backpageof this book. We’reproud of our serviceand

wantyouto bepleased.If for some

reasonyou arenothappywith the serviceyou receive,herearethree stepsto followfor further help.

FIRST contactthe peoplewho

servicedyourappliance.Explain whyyouare notpleased. In most

cases,this will solve the problem.

NEXT,if youarestill not pleased, writeall the details—includingyour phonenumber—to:

Manager,ConsumerRelations GEAppliances Appliance Park Louisville,Kentucky40225

FINALLY,ifyour problem is still not resolved,write:

MajorAppliance

ConsumerAction Panel 20 North WackerDrive Chicago, Illinois 60606

nmE7&-

-.—

Saveproofof original purchasedatesuch asyoursalesslip or cancelledchecktoestablishwarrantyperiod,

—

FLU ONE-YEARWARRANTY

Foroneyearfromdateoforiginal purchase,wewillprovide,freeof charge,partsandservicelaborin

youf hometo repairorreplaceany

part dthe freezerthatfails

becauseofa manufacturingdefect.

FULLFIVE-YEARWARRANTY Forfiveyearsfromdateoforiginal

purchase,we willprovide,freeof charge,partsandservicelaborin

your hometo repairor replaceany

“partoftheseakd refrigerating

system(thecompresso~condense~

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

eService trips to your home to

teach you how to usethe product.

Readyour Useand Care material. If you then have any

questions about operating the

product, please contact your dealer or our Consumer Affairs office atthe address below,or call, toil free:

GE Answer Center@

800.626.2000 consumer information service

LIMITEDWARRANTY, FOODSPOILAGE...

Wewill payfor foodspoilage(not to exceedthe cumulative limit specified below)that occurs becauseofa manufacturingdefect either in:a)anypartofthefreezer

withinoneyearfromdateof originalpurchase,orb) tw?ypartof

thesealedrefrigwating system

within five yearsfrom the date of original purchase.

(XmMative

FreezerCapacity

14.9cu.ft.andsmaller $100.00

15.0cu.ft. andlarger $150.00

Within 30 daysafterfood spoilageoccurs,youmustprovide satisfactoryproofofthespoilage

to a Facto~yservice Center,a~ authorizedCustomerCare” servicerorthe dealerfromwhom

the freezerwas purchased.

@Improper installation.

If you havean installation problem, contact your dealer or installer.You are responsible for providing adequate electrical, plumbing and

other connecting facilities.

g Foodspoilage caused by:

a) Powerinterruption from the utility.

b)Blownfuse, open circuit breaker or other power disconnection on the owner’s premises.

c) Freezernot operating because of abnormally lowelectric power voltage or inadequate house wiring.

Limit

Thiswarrantyis extendedto the original purchaserand any succeedingownerfor products

purchasedforordinaryhomeuse inthe 48 mainlandstates,Alaska,

HawaiiandWashington,DC. in Alaskathe warrantyisthe same exceptthat it is LIMITEDbecause youmust payto ship the productto the serviceshopor forthe service technician’stravelcosts to your home,

Allwarrantyservicewill be providedbyour FactoryService Centersor byour authorized CustomerCare@servicersduring normalworking hours.

LookintheWhiteorYellowPages ofyourtelephonedirectoryfor GENERALELEHRIC COMPANY, GENERALELECTRICFACTORY

SERVICE,GENERALELECTRIC-

FICTPOINTFA~ORY SERVICEor GENERALELECTRICCUSTOMER CARE@SERVICE.

~ Replacementof housefuses or resettingof circuit breakers.

~ Failureof the productif it is used for other than its intended purpose or usedcommercially.

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

WARRANTORISN(3T RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

lv-

Some states do not allow the exclusion or hmitation 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 mayalso have other rights which varyfrom state to state.

Toknow what your legal rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General.

I I

1-90 CG

General Electric Company

Hfurther help is needed concerning this warranty, write:

Maim, GE Appliances, Imuisvil!e, KY 40225

GE CA8D Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual