GE CAF16 Use and Care Manual

—

Useand Careof
No-Frost
uprightmodel
CAF16

Rulesforsuccessful
freezing

Howlongcanyou
storefoods?

Howtopackagefoods
foryourfreezer

J@

p4

p$

use

the SO1..erpll

Page

Energy-SavingTips. . . . . . .Inside

Front Cover

knportantCaMions . . . . . . .. ...1

HowtoConnect Electricity. .. .1,2

installation Requirements .. ....2

QperatingYourFreezer .. ......2

FreezerFeatures . . . . . ........3

Food-Freezing

Suggestions. . . . . . . . . ........3

Suggested Storage Times. .. ...4

FreezingMeat, Fish,

Poultry&Game . . . . . . ........4

FreezingVegetables . . ........5

FreezingFruits. . . . . . . ........6

FreezingDairy Products .. .....7

FreezingPrepared Foods .. ....7

FreezerPackaging. . . . ........8

Defrosting . . . . . . . . . . ........9

User Maintenance

Instructions . . . . . .

. . . . . . . . .

10

InCaseofExtended

PowerFailure. . . . . .

The Problem Solver.
If YouNeed Service .

Warranty. . . . . . . . . . .Back Cover

.. .. ... ..10

.. ... .

. . . . . . . . .

11,12

13

mad this bock Cw%?fld!y.

It isintendedto helpyou operate
and maintainyour
properly.

Keepit handyfor answersto 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 (suchasyour sales slip or
cancelled check)with this bookto
establishthe warranty period.

newfreezer

writedown the lllOdd

and serial riwnbers.

You’llfind them on a plate atthe
bottom,just insidethe door.

These numbers arealso onthe
Consumer ProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending in this
card, pleasewrite these numbers
here:

ModelNumber

SerialNumber

Usethese numbers in any
correspondenceor service calls
concerning yourfreezer.

Ifyoureceiveda damagedfreezer,.

immediately contactthe dealer (or
builder)that soldyouthe freezer.

Savetime and money.

Before you call forservice, check

the Problem Solveron pages 11
and 12.It listsminor causes of
operating problems that you can
correct yourself. It could saveyou
an unnecessaryservice call.

important, Do~’t locate it

inawarm,

unventilatedfaundryareaorstarage

room.

Avoid putting it nextto your

range, a heating vent

will shine directly on it.
~ Try to arrange

or wheresun

your frozenfoods
systematicallysoyoucanfind what
YOUwantin the freezerquickly.

e Don’topenthe freezer docwmore
often than

necessary andclose it

assoonas possible,particularlyin
hot,humidweather.

s Whenusing

your freezer, be

carefulnotto-leavethedooropen.
Alwayscheckto makesurethe
freezerdoor isproperlyclosed
beforeleavingthe houseor retiring

for the night.
* if youturn the temperature

controlto thecoldestpositionfor
quick freezing, don’tforget to turn
it backto the regu~arsetting.

ead M instrtJctbrMbeforeusingthis appliance.

~~••äD••èD••ìD

,, ,

IAA~lNjlN~=When usin~’itik ,%’

~pp{iqce,

safety precautions,‘inclu’d’ing‘t@
foi~~wing: . “.’,’. ; ,:,;,’,; ‘“,-;;:’

~ L!s6thisappliam%‘only’fori$~ii. ‘:,

intencfedpurpos&as.@sc~i~&jin i~~•.sti~lcold-b~low ?~”~.(Shqll*is& ,’ ‘

this Useand CarG,Book. .’ ‘ ~~ ,’:’
* Thisfreez6;~ust pepro~erly ‘-;. ~‘~ ~~ÿÿÿÿ

installedinaccordancewiththe

InstallationInstructions,beforeitis
used.See grounding instructions

below and on page2. .

* Never unphqjyourfr~zer by

pullingon the powercord.

grip plug firmly qnd pull straight

out from the receptacle.
* Repairor replaceimmediately

allelectricservicecordsthat have
become frayed or otherwise dam-

aged.Donot useacord that shows

aiwaysexe~cise-pqs~c~’ . ., ,,, ,, ,$

,,

,.

.-

cracksorabrasiondamagealongits

length or at either the plug or con-

ector end.

Afteryourfreezerisinoperation,

donottouchthecoldsurfaces,parti­cularlywhenhandsaredamporwet.

Skin mayadhere to theseextremely
cold surfaces.

@Donotoperateyourfreezer in the

presenceofexplosivefumes.

, ,,

! .

,!

Always.

,, * Don’trefr&z~i6zq~foo& which~€~

q~We~h@WXcO~~Ief~Iy, , , r

,:<-~~ou’rn~jsafelyiefrbtizdfrozen ,

fcx)dsthat havethawedif they still

. f ,,

conjain ice cr@talsor ifit~”eyare: :’:
cann@be-kept above’.lQQFsafely .“

, becauspof,baqteriapro~p,) - ~,.. ~.,: , , “, .]’,,,, .,:j}::j~j,:j,=;

~~•Thawe’dgtound meats,POUIJW; ~~•~ ~ bfipIugytitirkkzek; , , , ;,, :,;. I -—r

or fish that have qfiy off-odor or 1,
off-color should not be refrozen “ ~- ‘
and should not be @en. Thawed ‘
icecream should be discarded.If “ ~

the odor or color of anyfoodi,s ‘

poororquestionable,,get ridof it.

Thefood maybe dangerousto eat.
Even partialthawing and refreezing

reduce the eating quality of foods, ­particularly fruits, vegetables, and
preparedfoods,Theeating quality of

red meatsisaffected lessthan that
of many other foods. Use refrozen
foods assoon as possible–they

won’t keep as long asfoods frozen
only once, and the sooner they’re
used,the better their eating will be.

0 Ifyouroldfreezer isstillaround

the housebutnotin use,be sure
to removethe lidor door.Thiswill

reduce the possibility of danger to
children.

, ,,

,“

.,

Cautichshould be US+ when

L mwr.

‘ .+-

rqmoving,,thedoorqfafreezer. ~. .. ~(~

‘ Particularcaution should be used , ­~},,when,retn~~iflgthelid of a chb~f, ~ ~. ~
freezer,,asmostctiest.$reezer~d$ https://manualmachine.com/,,.:,~­: are unders~ri,ng’f@n,s{~n’;,Contdct:.j~~;t,y,‘~­~the ,mapufac~urer%,,represm~atjv~, ‘,.. -

.fw arn@ho~of,safe rg~oval;’;;.f ,j\:,, ;-”; = -,

A. Before ’maki~ga6y.~epairs.,,, “-~.,

l)fot~: Westrong~yf$cornrni+d; ;. ~~~•

,’thatanyservicing be performed ‘“ --”-

bya qualified individ~al. ~

Before cl@aning, ‘ ‘ : ‘-~‘Ä•“,: “ .=

B.

C. Before replacing a burried-out ‘: =
light bulb (on models with lamp); ,‘, ,.==
the freezer should

in order to avoid contact with a “ =J=–
Iive wire filament, (A burned-out ~-’
light bulb may break when being =
replaced.)

Note: Turningcontrol to OFF -

position does not remove power
to the Iightcircuit.

,,

!’

be unplugged . SI

‘‘, -

w=

IEal --

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w==

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m“ –

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IB&eLl

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tfmav—
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mws——

.. ... _

-.

How

toconnect

For personalsafety,

thisappliance mustbe

groLmiecL

The power cord of this appliance
is equipped with a three-prong

(grounding) plug which mates with

-~~ standard

%S524

+~fa~gatlreceptacle (Fig. 1)to minimize

t

‘the possibility of electric shock

hazard from this appliance.

three-prong(grounding)

PREFERRED
METHOD

Q

9

%

Q

f)

%“

n

INSUREPROPER
GROUNDEXISTS

Fig. 1

Have the wall receptacle and
circuit checked by a qualified

electrician to make sure the
receptacle is properly grounded,

BEFOREUSE

1

Read

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 Nor, UNDER ANY

STANCES,curCm

THE

FROM THE POWERCORD.

(continuednext page)

PartNo.468313P04

(continued)

-WNW3RTANT..=FVease ReadCarefully

We ofadapterplug

Becauseof potential ‘safetyhazards

undercertain conditions, westrongly
recommendagainst’useofanadapter
plug, However,ifyoustill elect to use

anadapter,where localcodespermit,
aTEMPORARYCONNECTION may
bemadetoa properly grounded

two-prong wall receptacle by useof
a UL listed adapter (Fig. 2)available
at most local hardware stores.

TEMPORARYMETHOD “

(ADAPTER PLUGS NOT
PERMITTED IN CANADA)

The Iargerslot inthe ada~ter must be
aligned-with the larger slot inthe wall
receptacle to provide proper polarity
in the connection of the powercord.

CAUTION:Attaching adapter

ground terminal to wall receptacle
cover screw does not ground the
appliance unless cover screw is
metal, and not insulated, and wall

receptacle is grounded through

house wiring. Customer should
havethe circuit checked by aqual­ified electrician to make sure the
receptacle is properly grounded.

Whendisconnectingthe power
cordfromthe 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 USE the
appliance untila proper ground
hasagain been established.

-

Wed extensioncords

Becauseof potentialsafetyhazards
undercertainconditions,westrongly

recommendagainstthe useof an
extensioncord. However,if youstill
elect to usean extensioncord, it is
absolutelynecessarythat it be a LJL
listed3-wiregroundingtypeappliance

extensioncord havingagrounding
type plugand outletand that the
electrical ratingof the cord be
amperes(minimum)and 120volts.
Suchextensioncordsareobtainable

throughyourlocalserviceorganization.

freezer slmdcfaiways

The

15

be pluggedintoitsown
individualelectricaloutlet—

(115volt, 60 Hertz, single phaseAC.
Some modelsarealsorated IOOvolt,
50 Hertz.Checkthe modelandserial
number p!ate.)

This isrecommended for best perfor­mance and to prevent overloading
house wiring circuits, which could
cause a possible fire hazardfrom

overheating wires.

Freezer Installation

Location

For most efficient operation, your
freezer should not be located where
air temperature around the freezer
isever higher than 1lO° F,or colder

than 32°17
Upright freezers take approxi-

mate y half the floor space required
for chest type freezers and there­fore can more 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

afloor strong enough to support it
when it is fuily loaded.

Also see Energy-Saving Tips

regarding location.

Allow 4

atsidesand back

circulation.

incheson top and3 inches

for proper air

AdjustableLegs

Turn left to raise-

Legsat the front corners of the
freezer should beset sothe freezer
isfirmly positioned on the floor,and
the front is raised just enough so
the door closeseasilywhen opened
about halfway.

Freezer

1. Cleanthe inside of the freezer

with a mild solution of baking soda
and water (see page 9).

2. Connectcordto power outlet.

3. Turntemperature control to
No. 4. This is the 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.

Twnperatwe Control

o

Freezing temperature selection is
made by setting control from No. 1

to No, 6

Normalsafefreezinglevelisob- $&i

tainedbysettingthecontrol atNo.4. -

OFFpositionpermitsturningfreezer

offwithout unpluggingit.

PIUS “COLDEST.”

—

o

2

Oow’tdf Cklorstorage

Letsyoustorefrozenfoodpackages–

asconvenientlyasputtingbookson
ashelf—where-theyare e-asyto see,
identifyandremove.Shelvesare
roomyenoughforstoringhome-frozen
itemsor Ieft-overs,andaredesiunedto

accommodateregularorodd-st%ped
packages.

Juice-candoorshelf

Speciallysizedforstorageofstandard
frozenjuice cansandothersimilarly­shapedcontainers.

Intericw light

Turnsonautomaticallywhendoor is
opened,turnsoff whendoorisclosed.

Key-ejectinglock

Keepsyourfrozenfoodsupplysecure,
discouragesunauthorized“exploring.”
Thespring-loadedlockisdesignedso
thatthe keyisautomatically
keywill not remainin lockin either

theopenor closedposition.Keepthe

key out of reach of children and away
from freeze~

ejected–

10Rules

for’

Freeze the best. Freezeonlytop-

1.

qualityfoods.Freezingretainsquality

andflavor; it cannotimprovequality.

2. Keep work area clean.

3. Workquickly.

vegetablesarefrozenafter picking,

the better the frozenproductwill be,
You’llsavetime, too, becauseless
culling andsortingwill be necessary.

Choosecorrectpackagingmaterials.

4.
Frozenfoodswill dry out if not prop­erly wrappedor packaged.Both rigid

containersandflexible bagsor wrap­perscan be used.Makesurethey are
especiallydesignedfor freezing,

5. Follow
freezingdifferent typesof food.

Freeze foods in practicalmeal-

6.

sized packages.

7. Fillcontainerproperly.

liquidorsemi-liquidfoodincontainers,

leaveaboutx“ attop (1%”for glass
containers)toallowfor expansiondur­ing freezing,

Freeze correct quantities.There is

8.
anestablishedmaximumof food your

freezer isdesignedto freezeat one
time—approximately3 poundsper
cubic foot of freezer capacity.-ln

normalposition,your freezer’scon­trol dial will maintainsufficiently low
temperaturesin the freezerto freeze
recommendedquantitiesof food.

If you havea largequantityof food

you wishto freeze, store partof it in
the fresh food compartmentof your
refrigerator until the first quantity
isfrozen.

Freeze foods quickly.Continually

9.

rotate frozenfoods to the front of the
freezer sothe longest-frozenfoods
are usedfirst.

10. Store frozen foods immediately.

Commerciallyfrozen food can be
stored anyplace in thefreezer.These
foods shouldnot be allowedto thaw
before being placed in the freezer.

Thequickerfruits and

reliable instructionsfor

Whenplacing

You’llfind thesematerialshelpful in
preparingfoodsfor thefreezer:

@Large kettle with close-fitting lid
for blanchingvegetablesandfruits

* Finesieveor smallcolanderto put
vegetablesin for blanching

@Assortmentof knivesfor cutting up
meat,fruits andvegetables.

● RoIIsof absorbentpapertowelsor

softcloth towelsfor drainingfoods
e properfreezerpackagingmaterials

for varioustypesof food(seepage8).
IDSmallloadingfunnelfor fruit and

vegetablecontainers,to keepsealing
edgeclean.

eGlassmarkingpencilfor labeling
packages.

. Rollof freezertape

Freezingisfastandefficient through­out the freezer,butquickeston the
top shelf–especially with thetemper­aturecontrol at a numberhigher than
4 (thecoldest setting is “COLDEST”).

If you planto quick-freezelarge

amountsof food,turn the temper­ature control to “COLDEST”several
hoursbefore food will be readyto
be placed inthe freezer.

Never freeze more than three
poundsof food per cubic foot of
freezer capacity at one time.

—

—r
—- ~

3

PartNo.468313P04

FRESH MEATS

(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&StewMeats. ....,......3-4

Variety Meats (Beef). , ........,..3-4

Variety Meats (Pork). . ...........2-3

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

Opossum, Rabbi~ Squirrel .,......6-8

PROCESSED MEATS

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

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

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

COOKED MEATS

Cooked Meats& Meat Dishes. ....2-3

Gravy& Meat Broth.

FRESH POULTRY
Chicken &Turkey (whole).

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

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

Duck &Goose(whole]. . . ........6

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

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

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

. .......12

00 ~

(Months)

COOKED POULTRY
Pieces (covered with broth). ..,,,.6

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

Cooked Poultry Dishes,.. ., ..,,,.4-6

Fried Chicken. .., ,,, , . . ..,.....4

FISH

Shellfish, ,....,. ,. .., ,,, ,,, Upto4pto4

Lean Fish.....,.,.. . .,....,,.,.6-8

Fatty Fish.. ..,...,. ., .,,..,...,,2-3

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

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

PF?ODUCE
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

Qo~

DAIFIYPRODUCTS

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

Cottage Cheese.. ,., ., . . .......,1

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

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

Eggs. . . . .. . . .. .. . . . . ., ., ...,..12

lceCream, Sherbet. .. .. ... ... .,:Uptol

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 being de­veloped. ConsulttheCounty Extension
Service oryour local UtilityCompanyfor
the latest information on freezing and
storing foods.

Fish, &

and

Packagemea~poultry, fish and game

in moisture/vapor-proof materialsuch
asaluminumfoil, cellophane, freezer
foilorplasticbags. Excluders muchair
aspossible.Labeland freezeatonce,

NOTE:Packagesof fresh meatsand

poultry ascommonly purchasedin
retail storesare not suitablywrapped
forfreezing,Rewrapinmoisture/vapor­proof material,

Removeasmuch boneandfatas
possiblefrom meat before packaging.
Donotsalt meat,When individual

piecesofmeatarepackaged togethe~

placedoublethicknessoffreezerwrap
between them for easierseparation
during thawing,

Cleanthoroughly before packaging.
Padsharporprotruding bones with

folded freezer paperoraluminum foil,

Wrapgiblets separately.

WildGame

Thesamemethodssuggestedfor

poultry and meatmaybe usedfor

preparing and freezingwild game.

FM

Cleanfish thoroughly before packag-

ing. Cut-uppiecesof’’lean” fishsuch
ashaddockandcodshould berinsedin
brine made with 2/3cup ofpure table

salt pergallonofwaterto reduceleak­ageduringthawing. Keep insolation
notoverl minute. Brine isunnecessary
forwhole fish orfattyfish suchas

salmonor mackerel.

Oysters,Clams,Shtimps,
ScaHOps

Washshells in running water (soak
clams)and shuck,working quickly.

Discardshells. Do notwash clamsor
oysters. Scallops maybe rinsedin
fresh water. Packin freezer carton
and freeze immediately. Shrimps are
best iffrozen uncooked. Remove and

discard headsand blackvein. Wash
and package in freezer containers,

CrabsandLoMers

Chill fish and removebackshell.
Steamor boil inwaterfor15to 20
minutes.Coolthoroughly, then pick
edible meat from sheilsand package
in propercontainers.Seal andfreeze
immediately.

Thawing

Frozenmeat,fish or poultry should be
left inthe originalpackageandthawed
inthe 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 thawmeatquickly,thaw
at room temperature—allowing only

2 hours per pound.

Don’trefreezemeatthathascompletely
thawed; meat,whether raworcooked,
can befrozen successfully only onc

4

reparationforfreezing

— 1. Onlyvegetablesattheir peakof

maturityshouldbechosenfor freez-

ing.Somevarietiesof vegetables
arebetteradaptedfor freezingthan
others.Forcompleteinformation,
contactyourCountyExtension

Service,

2. Sort,clean,andwash vegetables

in cold water.Keepthoseof the same
sizeall together,Largepiecestake
longerblanching.

3. Workwith smallamounts,about
onepound,that can be packagedin
ashorttime.

4. Blanchall vegetablesexcept
tomatoes,green peppersandherbs

beforepackaging.Properblanching
stopsthe ripeningprocesssovege­tablesare held attheir peakof
freshness.

Boiling-water method
(a)

Selectlargeutensilof4-or 5-quart

capacityandfill with one gallonof
waterfor eachpoundof vegetables
to be blanchedat onetime. Usetwo
gallonsfor eachpoundof leafyvege-

tables.Bring waterto boiling.
(b)Blanchone poundof vegetables

ata time. Placevegetablesina wire

asketorcolander.Immerseinboiling
waterandcover. Counttime imme­diatelyafter boiling begins(seechartat
right). Forhigh altitudes,add1minute

to blanchingandchilling times.
[c) Chiil vegetablesquicklythe same

lengthof timeasforblanchingbyplung­ing them into ice water.or undercold
running water,Removefrom water

anddrain ontowels.

Steam method

Use pressure cookerj vegetable

blanchefi or other large utensil.

(a)

Fill utensil with 2 inchesof water.

Bring to boiling point,

(b) Placevegetablesin awire basket

or rackabovethe boiling water.Cover

andbegin timing immediately(referto
chartatright forsteamingtimes).Keep
heaton HIGH while vegetablesare

steaming. If usinga pressurecooker,
the petcock should be left open.

(c) Chill vegetablesquickly the same
lengthof timeasfor steamingbyplung­ing them into ice water,or undercold

running water, Removefrom water

anddrain on towels.

ackagevegetablesinmoisture/vapor-

.—

proof containers. Leave k-inch head
spacein package(1%-inchfor glass

containers). Freeze quickly,

VEGETABLE

ASPARAGUS Wash in cold water,

BEANS Cut snap beans in 1 or

Green

BEANS

Lima

BROCCOLI

BRUSSELS
SPROUTS

CARROTS

CAULIFLOWER

CORN on COB

CORN
Whole Kernel

GREENS Beet greens, collards,

PEAS

POTATOES Peel and slice lengthwise
French Fried

POTATOES
Irish

POTATOES

sweet

SQUASH

.

PREPARATION BLANCHING

remove tough part of stalk,
sort according to aize of
stalk. Cut spears to fit con- Medium stalks

tainers, or cut in 2-inch

lengths, Scald according

to size of stalk.

2-inch pieces. Leave
“French” beans whole or
slice.

Wash and sort pods in cold
water. Scald, cool in ice 1 rein? 4 min.
water and sqeeze beans

out of pods.

Select tender uniform 3 min. 5 min~
heads of dark green color.

Let stand %-hour in salted
water (4 teaspoonfuls salt leaving no head space.
in 1 gallon water) to re­move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 17“ inches

across. Scald.

Clean and cut sprouts 4 rein?
from main stem, sort ac­cording to size and scaid. ing no head space.

Clean, waah and peel.

Leave small carrots whole.
Cut others into slices
or cubes,

Trim and wash. Break into 3 rein?*
flowerets 1 inch wide and
about 11Ato 2 inches lon~.
Soak. in salted water for
30 minutes. Drain.

Select young corn with Small ears Chill twice as long as
thin, sweet milk, Husk and
remove silk. Wash ears Medium ears
carefully. Sort according
to size. Large ears

Scald corn on cob and 5 to 6

chill. Cut off whole kernels.

kale, mustard greens,
spinach, Swiss chard, turnip greens
turnip greens. Wash and
lift out of water to drain.

Remove tough stems and
imperfect leaves. Cut in
pieces, if desired. Scald.

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

for frying. Fry in deep fat
heated to 360°F for 4
minutes until tender, but
not browned. Drain well.

Select smooth new pota- 3 to 5
toes directly 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
soft rind. Cut in Yz-inch
slices.

EN&i::

Small atalks

2 min. 3 rein?

3 min.

3 rein?

Small

Medium to large

2 to 3

min. min.

3 rein?

7 rein: 9 min.
9 min~

11 miny

rein*

Beet greens, kale,

chard, mustard and

2 minn

Collards

3 min.

Spinach

1% to 2 rein?

min.

3 min$

4% min.

●Preferred method

Steam

4 min~

4!4 min. Chill and drain, Pack in

4 to 5

5% min.

4Yz min. Chill, drain and pack into

4% min.

10 min.
12 min.

6 min.

2 min.

PACKAGING

Chill immediately. Drain.

Pack whole stalks parallel
with heads in alternate
directions, leaving no
head space, Seal,

freezer carton leaving
%-inch head space.

Cool promptly in cold
water. Drain. Pack in
cartons, bags or boxes,
leaving %-inch head
space. Seal.

Chill immediately. Drain.
Package in cartons in
alternate directions,

Seal.

Chill and drain. Pack in
freezer containers, leav-

containers, leaving %-inch
head space.

Chill immediately. Drain.
Package compactly, leav­ing no head space, Seal,

scald. Wrap sevel al ears
together in freez r paper.

Place in polyeth Iene

bag. Seal.

Package. Leave Yz-inch

head space.

Chill in cold water and
drain thoroughly be­tween absorbent towels,
Pack in freezer cartons or
bags and seal.

Chill and drain. Package
compactly, leaving !&inch
head space,

Cool to room temperature.
Package in freezer bags or
cartons and seal, To serve,
thaw and cook in 3750F
fat until brown. Or cook,
unthawed, in 5000F oven.

Chill, drain, package in
cartons, bags or boxes,
Leave %-inch head space.
Seal.

Pack in freezer containers,
allowing Yz-inch head
space. Seal.

Chili immediately, drain
and package. Leave
lb-inch head space. Seal.

you

t

**Use 4 teaspoons salt to a gallon

Fruits

Preparationforfreezing

1 SOrffruitsfor uniformripeness,

qualityandsize.

2. Washfruitsthoroughlyincoldwater
anddrainthoroughly.

3.Workwith smallquantitiesand
freezequickly,

4. Packincartons,cuttingor slicing
largerfruits.Add sugaror syrup.

5. Toavoiddiscolorationof apples,

apricots,peachesandpears,(1)add

ascorbicacid mixture to syrup(1tea­spoonto 1cupof syrup)following
directionson label, or (2)dip slicesof
fruit for 1minuteinsolutionof 3 table-

spoons lemonjuice to 1gallonwater,

rinse in coldwater,drain,andpackin

sugar or syrup.Placecrumpledpiece
of cello orwaxedwrapon top of fruit
beforeclosingto keepfruit in syrup.

Packing

Alwaysallowheadspace.Allow%-inch

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

Sweetening fruits helpsretain flavor,

color and texture.

The methodof
sweeteningdependson fruit used.
Seechart atright for recommended
method.

(a) Dry sugar pack. Suitablefor fruits

that maketheir ownjuice when sugar

isadded.Add dry sugar(seechart at
right) andstir gently until mostof the
sugarhasdissolvedinthejuice drawn

fromthefruit,thenpourintocontainers.

@]eSYrUPpack.Suitablefor fruits

which havecomparativelylittle juice,
andthose which darkenreadily.Add
syrupto coverfruit. Allow k-inch head

space(Ifi inch for glasscontainers).

(c) Unsweetened pack. Suitable for

spec~aldiets.

Guidefor makingsyrup

Cupsofsugar

Porcefltafp

ofsyruo

toboadded

Mntofwater yioidh pints

30%(iight)*
40%(iight)*

50%(medium)
60%(m~dium)
65%lheaw)

*Recommetidedformostfruits

Method:

wateror mixthoroughlywith cold water
until dissolved. Chill before using.

Dissolvesugar in boiiing

per Approximate

1

Ifi Ifi

z%
3%

45

l%

1+$

2

2%

FRUIT

APPLES

APRICOTS

BERRIES

CHERRIES

Sour

CHERRIES Prepare quickly in same way as sour

Sweet

CRANBERRIES

MELONS Select firm, well ripened fruit. Cut in

Cantaloupes
Honeydews

Watermelons

ORANGE and Select firm fruit, free of soft spots. Peel
GRAPEFRUIT
SECTIONS

PEACHES

PEARS Select pears which are fully tree-

PINEAPPLE

PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40%
PRUNES or leave whole.

RHUBARB

Wash, peel and slice apples to about
Winch thickness. If apples are to be
packed in sugar, prevent discoloration
by (1Jsteaming for 1% to 2 minutes, or

(2) dlppmg in solution of 3tablespoons
lemon juice to 1 gallon water for 1
minute, rinsing in cold water, and 1 teaspoon ascorbic acid to sugar is an
draining. Solution may be reused.

Select firm, fully ripe fruit of bright,
uniform color, Wash and sort as to size. with 409’. syrup to which ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling
water Y2minute.

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.

cherries. However, sweet cherries may
be frozen whole, with or without pits.

Wash in iced water, stem and eliminate Cranberries may be packed whole,
poor berries. Drain weil. without sugar, or in a 50’36sugar syrup.

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.

with sharp knife just below white
membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes.

Drain.

Promptness in handling is important.
Sort, peel (skins may be loosened by
scalding whole peach 30 seconds in
boiling water) and pit. Peel and slice 1 Seal.
quart of peaches at a time.

ripened. Wash, peel and core. Cut in Add 40~. syrup to which ascorbic acid

halves or quarters. Heat in boiling 407. has been added (1 teaspoon ascorbic
syrup for 1 to 2 minutes. Cool in syrup,
then drain.

Peel, core, slice or cube. Pack slices with two circles of cello-

Wash, trim and cut stalks into l-inch Pack without sugar or cover with 407.
pieces or in lengths to fit package. syrup. Allow head space. Seal.

PREPARATION

SYWJpack: 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

extra precaution.

Syrup pack: Pack in cqntainer; cover

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~~sugar syrup. (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-

tains 1 teaspoon ascorbic acid per cup.

Cover with orange juice or 307. sugar
syrup. Seal and freeze.

Pack sections in layers. Cover grape-

fruit with 30% syrup containing 1
Oranges Uo not need syrup. Stir in

% teaspoon ascorbic acid per quart.

Pack immediately into cold 407. syrup
with 1 teaspoon ascorbic acid per cup
in container; cover with more syrup.

Pack immediately in freezer carton.

acid to 1 cup syrup). Seal

phane paper between each slice. Pack
without sugar or cover with 3070 syrup,
Or, pineapple juice could be used.

syrup to which 1 teaspoon ascorbic
acid has been added per cup. Seal,

PACKAGlf4G

Pi aceunopenedcontainers inrefriger-

ator.Serve while fruit isstill slightly icy.

DairyIProducts

ButterandMargarine

Overwraporiginalcartonin moisture/
vapor-proofmaterialor enclosein
moisture/vapor-proofcontainers,

cheese

Freezecheesein % to l-pound
pieces.Wrapin moisture/vapor-proof

material.Uncreamedcottageand
Camembertcheesemaybekept in
thefreezerthoughthere maybesome
waterseparationonthawing.Cream
andprocessedcheesedo notfreeze

well as freezing affectstheir smooth
texture.

cream

Ordinaryhouseholdcreamfor table

usedoesnot freezewell, but will be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40per

cent butterfat maybe frozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Dropmoundsof whipped

creamonbakingsheets.Freeze.Trans­fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.

iceCream

Commercialicecreamscanbestored

inthe freezerin theiroriginalcarton.
Home-madeice creamshould be

packedin moisture/vapor-proofcar-

tons. Forbestresults,placeicecream

inthe interior ofthe freezerrather

thanonthe doorshelves.

Fine-qualityicecream,withhighcream
content,will normallyrequireslightly
lowertemperaturesthan“airy”already­packagedbrandswith lowcreamcon-

tent. Experimentto determinethe
locationin the freezer[the rearis
slightly colder thanthe front)andthe

temperaturecontrolsetting to keep
yourfavorite icecreamatthe right
servingtemperature.

Eggs

Useonlyfresheggsfor freezing.Chill
beforefreezing.Wholeeggsmaybe
frozenorthe whitesandyolksfrozen
separatelyasfollows:

Whole Eggs-Mix yolksandwhites

thoroughlywithafork. Donot beatin

air. Add1teaspoonsalttoeach2CUPS

of eggs.

EggWhites--Separateandfreezein

recipe-sizedamounts.

EggYolks-Separate andadd1tea-

spoonof saltor 1tablespoonof corn
syrupor sugarpercupfulof yolks.
Blendwith fork.

Packeggsin freezercartonallowing
~2-inchheadspace(17z-inchfOr91ass

containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.

IE@adandRolls

Bake,cool, wrapandfreeze.Toserve:
thaw in wrappingsat roomtempera­ture.Or,heatortoastfrozen.If desired,
wrapin foil andwarmfor 15minutesin
250° to 300°F oven. Note.’mostcom-

mercially bakedproducts should be
rewrappedin moisture/vapor-proof
material before freezing.

i3ism.4its

Maybe frozen bakedor unbaked.To
serve baked biscuits: defrost in wrap­pingsat roomtemperature for one
hour. Reheatfor 5 minutes in 425°F

oven.Or placefrozen biscuits in375*F
ovenfor 15minutes. Unbakedbiscuits

shouldbethawed,then bakedas usual.

cake

Bakeandcool. If frosted, freezebefore
wrapping to avoid sticking. Toserve:
unwrapfrosted cakes;thaw at room
temperature. Thawunfrosted cakesin

wrappingsatroomtemperature. Allow
about two hours to thaw alarge cake.

Icings madewith egg white do not
freeze satisfactorily. Those madewith
powdered sugar,butter, fudge or

whipped cream freeze well.

If baked before freezing, cool and
packagethem carefully in moisture/

vapor-proofmaterial.Theywill thaw in
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybewrappedandfrozen in
bars.Sliceasneeded,withoutdefrost­ing,and bake.

Pies

Mostpiesexcept cream,custardor
meringue-toppedpiesfreezewell,
bakedor unbaked.Baked pies store
for a longer time. Omit steamvents

from piesto be frozen unbaked.
Toserve unbakedpies:Cut steam

vents intop crustandplacefrozenpie
inovenat usualtemperature.Increase
bakingtime 10to 15minutes.Thaw

baked pies, wrapped,for 1to

frozen

f% hoursat room temperature.‘O.

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

QUiC~ ~r~ac!~ a~cl

Bake,cool andwrapat once. For
serving,thaw,unwrapped,at room
temperature or warm,unwrapped,in
300*F oven.

IVMfins

Dishes

Such foods aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withthe exceptionof seasoning.During

storage,onion flavor becomesless
noticeableandcelery flavor more
pronounced.Spicesalso losetheir
strengthduring long periodsof stor­age.Omit potatoesfromstewsand
soups asthey becomemushy.

Coolmaindishesafter cooking; pack­agein moisture/vapor-proofmaterial
andfreeze.Toservethesefoods,thaw
graduallyover low heat adding a little
liquid if necessaryto preventfoods
from sticking to the pan.Or heat in a
300°F oven for about1houror until
heatedthoroughly.

SandwichTips

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

Lettuce or other saladgreensand raw
vegetablesdo not freeze well and
should beaddedjust before serving.

Wrapsandwichesin moisture/vapor-

proof material andfreeze.

7

PartNo.468313P04

Properpackagingisessentialfor
successfulfreezing.Becausesolidly
frozenfoodslosemoisturein the dry
0° to 5°F temperatureof afreezer,

they mustbe properlyprotected by
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tapeis usedto sealwrappingsand

for labeling.

Freezerpackaging

materials

Materials Uses

Cartonswith Fruits,
moisture/vapor-

proofliners
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,

baas meats

Glassfreezerjars

Piasticcontainers Sauces,fruits,

andboil-in bags vegetables,
Laminatedpaper Meats

Heavy-dutyfoil Meats,baked

Cellophane Bakedgoods,

vegetables,
somemeats

Juices, fruits,

vegetables,

cookedfoods

cooked foods

goods,leftovers

sandwiches,
small meatcuts

F%dG3gingiiristructions

DrugstoreWrap

1. Place food in center of wrapping
paper.

Ilw---——— ‘--

w

Butchers’Wrap

Placefooddiaaonallvon onecorner

of paper.Roll~aperandfoodtogether –

diagonally, folding inextra material

as you roll. Sealwith freezertape.

1

Cartonsandcontainers- Fruits,

vegetablesandcookedfoods may
bepackagedin freezercartons,
containersandjars.

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

——

I

3. Fold ends, excluding asmuch air
aspossible. Seal with tapeortie firmly
with heavy string.

L------ ---- ‘-- I

Aluminum foil– Placefood on heavy-

duty foil and moldfoil to shapeof the

food.Only onethicknessisrequired.

Noheatsealingortaping isnecessary

label all containers andpackageswith
contents and date that it was placed

in the freezer.

8

leaning ycwr

freezer

Outside

Protectthepaintfinish.Thefinish

on the outside of the freezer is a

high quality, baked-on paint finish.
With proper care, it will stay new­Iookingandrust-free foryears.Apply

acoat of appliance polishwaxwhen
the freezer is new and then at least

twice a year.

Appliance PolishWax& Cleaner

(Cat. No. WR97X216)isavailable
from GE and I-iotpoint Appliance
Parts Marts.

Keepthefinishclean.Wipewith a

clean cloth lightly dampened with

appliance polish wax or mild liquid
dishwashing detergent.
polish with aclean, softcloth. Donot
wipe the freezer with a soiled
dishwashing cloth or wet towel. Do

notusescouring pads, powdered

cleaners, bleach, or cleaners con-

taining bleach.
Caution–Care should betaken in

moving the freezer away from the

wall. All types of floor coverings

can be damaged,particularly
cushioned

with embossed surfaces.

coverings and those

Dryand

DefrostWater Pan

Panlocated behind basegrille
should be cleaned at least once a
year, When reinstalling pan, firmly
push panALLT!+E WAYIN until
it stops,

Toremovebasegrille:

Graspgrille at both endsand pull

outward,

T

Pull

r
f
f

Toreplace basegrille:

Align pins in grille with holes in
cabinet and gently push grille
forward until it snaps into place,

straight
out

Inside

Cleanthe inside of your freezer at

leastoncea year.It isrecommended
thatthe freezer be unplugged before
cleaning. Ifthis isnotpractical,wring
excessmoisture out of spongeor
cloth when cleaning in the vicinity
of switches, lights or controls.

Usewarm water and baking soda
solution—about atablespoon of
baking sodato a quart of water.
Rinsethoroughly with water and

wipe dry. Do not usecleansing

powdersor other abrasivecleaners.

-.r

——. _

BwM&l-

~-

(ccmtinuednextpage)

Part No.468313P04

No

—.-——... —...-

————.....————.————

YOUnever haveto defrost your new

No-Frostfreeze~ Ithasbeenpre-set
at the factoW to defrost itself auto
matically.

Packagelabels alwaysremain

clearly legible, and packageswill

remaineasyto separateandremove.

Duringdefrosting, asli@t noise

maybe noticed if the door isopened
while the freezer is in the automatic
defrosting cycle.

ycwll go on

vacxmMll

Tomaintainfreezerinoperation
duringvacations,besweyot.mhouse

power isnot turnedofl. Forsure

protection of freezer contents, you

maywantto askaneighborto check
the power supply and freezer oper­ation every 48 hours.

Forextendedvacationsorabsences,

youmaypreferto moveyour frozen

foodstoastorage Iockertemporarily.

If freezer isto be left empty,turn

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

odors, place open box of baking
soda in freezer and leave freezer
door open.

Whenfreezer isnotoperating,it
can be left in an unheated house or
room without damageto cabinet or
mechanism.

Whenyoumove

Disconnect power cord plug from
wall receptacle. Remove foods,
defrost and clean freezer.

Secureal!looseitemssuch asgrille
andshelvesbytaping them securely
in placeto prevent damage,

Be sure freezer stays in upright

posWonon/y during actual moving
andinvan.Freezermustbe secured

invanto prevent movement. Protect

outside of freezer with blanket.

h cased extended

powerfame:

1. Keep freezer door closed. Your
freezer will keep
24 hours provided warm air is not
admitted.

2. If freezer isout of operation for
24 hours or more, add dry ice. Leave
ice in large pieces. Add more ice as
required:

WARNING: ~andling of dry ice can

causefreezing of the hands—gloves

or other protection isrecommended.

foodfrozen for

3. If dry ice is not available, move
food to afrozen food locker tempor­arily—until power is restored.

10

PFICN3LHVI

..., <

~HFI=7FR IjCIE#NOT ,;

OPERATE , . ,

,’ ,

POSSIBLE CAUSEAND REMEDY

, , .!.,,

.Tempe~a~~rec~ntr~lisinOFFp~siti~n,~

‘,’

Qif interiorIigfitis noton,

. If~IUgissecure’,andthefreezerstillfaik to operate,

appliance into the sameoutlet to determine

orburnedoutfuse,

,~,..-., ,

‘,,).~.

,,“<,,..:

,,,

freez#rnay not be pluggedin,atwdl receptacle;

,’

ifthereisatrippedcircuit breaker

,~,., ,

., ,,

,,

..’

PIUg a limP,O~a srn’all t ‘,

., ,,,

,,

,,

,,

‘,’

. ,,

$

—

—.

‘,

—. .

FREEZERSTARTS

TOO FREQUENTLY

(,

FREEZER OPERATES

TOOLONG

.

Packageholding door open.

~Temperature control set on too high a number.’

e Door opened too frequently or too long.

~ package

~Oldingdooropen.
e DoorOpen@toofrequentlyor too long,
oTemperatureContt-olsetm hmhighanumbe~
~ Inadequate@rcirculationspacearoundcabinet—seepage2.

NOISY

OPERATlON

@Weaknessin room floor.
@Legs

needadjusting.

41RFLOWNOISE ~Properaircirculation.

;ABINETVIBRATES

@Weaknessinroomfloor.
* Legsneedadjusting.

,’

,.

,-

‘OODSDEFROSTING

@Blownfuseor trippedcircuit breake~

@Notpluggedin.
~Temperaturecontrol inOFFposition.
~ Packageholdingdooropen.

11

(continuednext page)

PartNo.468313P04

-9 .- —.

PROBLEM

FRE~ER ~

TEMPERATURE

TOO

WARM ‘

FREEZER

TEMPERATIJRE
TOOCOLD

FOODSDRYING OUT

MOISTURE
COLLECTING
ONOUTSIDE
3F CABINET

MATERON FLOOR
JNDER FREEZER

POSSIBLE CAUSE AND F3EMEDY

@Door

0 pacidq~ holding dooroPen.

o Temperaturecontrbl set on too high a nu’mber,

@Packagesnot properly wrapped or sealed.

. Extendedhot,humidweather.

e Defrost water pan full, missing or improperly installed.

openedtoofr6@ently or too long,

.-

,,

,,

,,

4

.>!

‘)

~TERIORLIGHT
)OESNOTLIGHT

DOORWON’TFULLY
CLOSEBYITSELF

SLOW STARTING

I

TIMEAFTERBEING
TURNEDOFFFOR
A PERIODOFTIME

I

L

EXCESSIVEFROST
BUILD-UP

1

e Blown fuse or circuit breake~

~ Not plugged in.
@Bulb burned out=

@Legsneedadjusting.
* Packageholdingdoor open.

~Built-inoverloadprotection.

IDooropenedtoofrequentlyor too long,

Packageholding

Extendedhot,humidweather,

I

I

Hycw need rmm! Ihdp...cdl, toll free:

-me

GE Center@

(

dooropen.

WN’’wkx?

12

obtainservice,see yourwarranty

EmsaLl

.——

onthe back pageof this book.
We’reproud of our service and

wantyouto be ple”ased.Iffor some

reasonyouarenot happywith the
serviceyou receive,herearethree
stepsto follow for further hfdp.

FIRSTcontactthe people who

servicedyour appliance. Explain
whyyouare notpleased. In most

cases,this will solve the problem.

NEXT if youarestill not pleased,
writeail the details—including your
phonenumber—to:

Manager,Consumer Relations

GeneralElectric
Appliance Park
Louisville,Kentucky40225

FINALLY if your problem isstill not

resolved,write:

MajorAppliance

ConsumerAction Panel
20 North Wacker Drive
Chicago, Illinois 60606

-

-

—1

-“

WI-IN” E COVERED

—.—

II%

.- .————

FULL ONE=YEARWARRANTY

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
part of the freezerthat fails be­cause of a manufacturing defect.

FULL FIVE=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 replace any

part of the sealedrefrigerating

system(the compressor, conden-

ser, evaporator and all connecting
tubing) that fails because of a
manufacturing defect.

Wll

.-

oService 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

ConsumerAffairs officeat the
addressbelow,or

The GE Answer CenterTM

800.626.2000
consumer information service

s ‘%- ‘—

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

.

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

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

NOT

Is

call, toll free:

LIMITED WARRAN~,

FOODSPOILAGE...
We will pay for food spoilage (not
to exceed the cumulative limit
specified below) that occurs
because of a manufacturing defect

any

either in: a)any part of the freezer

within one year from date of
original purchase,or b) any part

of the sealed refrigerating system

within five years from the date of
original purchase,

FreezerCapacity

14.9

cu.ft.andsmaller

15.0cu.ft.andlarger

Within 30 days aftel
occurs, you must provide satisfac­tory proof of the spoilage to a
Factory Service Center, an author-

ized Customer Care” servicer or
the dealer from whom the freezer
was purchased.

~ Improper installation.
If you have an installation problem,

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

o 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.

food spoilage

Cumulative

Limit

$100.00

$150.00

This warranty is extended to the

original purchaserand any succeed­ing owner for products purchased
for ordinary home use in the 48

mainland states, Fiawaii 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 ELECTRICCOMPANY,
GENERAL ELECTRICFACTORY
SERVICE,GENERAL ELECTRIC-

HOTPOINTFACTORYSERVICEor

GENERAL ELECTRICCUSTOMER
CARE@SERVICE.

o Replacement of house fuses

or resetting of circuit breakers.

e 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 FOR CONSEQUENTIAL
DAMAGES.

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Manager–-Consumer Affairs, General Electric Company, Appliance Park, LouisviHe, KY 40225

Hfurther help is needed concerning this warranty, contact:

Warrantor: General Electric Company

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