GE CAF19 Use and Care Manual

——

——.——

—

ApplianceRegistration
CareandCleaning

ConsumerServices 15 ProblemSolver

Energy-SavingTips
FreezingSuggestions 5-9

StorageTimes

Installation 3,4 Vacation&MovingTips

AdapterPlug 4
Clearances 4

ElectricalRequirements 3,4

ExtensionCord
Grounding

Location 4

ModelandSerialNumbers

No-Frost Upright Models CAF16L

2

11 PowerFailure

2

6

4

3,4

2

CAF19L

Packaging

SafetyInstructions
TemperatureControl

TemperatureMonitor

Warranty BackCover

l%~w~ef CiI@e~

&wM2iE2/Mfl

10
12

13,14

3
4

5

12

L-/

J-”

Readthis bmlk Cwe’fullym

It isintended to helpyouoperate
and maintainyour newfreezer
properly

Keepit handyforanswersto your

questions.

[fyoudon’t understandsomething
or needmore help,write (include
yourphone number):

ConsumerAffairs

GEAppliances
Appliance Park
Louisville,KY 40225

Keepproof of original purchase

date(suchas yoursales slip or
cancelled check)with this bookto
establishthe warrantyperiod.

Write dawn TM model

seriatl numhm.

am!

You’llfind them on a plateat the
bottom,just insidethe door.

These numbers arealso on the
Consumer ProductOwnership

Registration Cardthat came with
your freezer.Before sending in this
card, please write these numbers
here:

@Locationof yourfreezeris

important.Don’t locateit in a warm,
unventilatedlaundryareaor s$orage
room.Avoidputting it nexttoyour
range,a heatingventorwherethe

sunwill shine directlyon it.
* Tryto arrangeyourfrozenfoods

systematicallysoyoucan find what

youwant inthe freezer quickly.

eDon’topenthe freezerdoor more
oftenthan necessaryand close it
assoonas possible,particularly in
hot, humid weather.

eWhen using yourfreezer,be

careful notto leavethe dooropen.
Alwayscheck to makesurethe
freezerdoor is properlyclosed
beforeleavingthe houseor retiring

for the night.
@Ifyouturn the temperature

controlto the coldestposition for
quick freezing, don’tforget to turn it
backto the regularsetting.

Toobtain service,seethe
ConsumerServicespage in the ‘=
backofthis book.

We’reproudof ourservice and
wantyouto bepleased. If for some
reasonyou arenot happywith the
serviceyou receive,here arethree
stepsto follow for further help.

FIRSTcontact the people who
servicedyour appliance.Explain
whyyouare not pleased. in most
cases,this will solvethe problem.

NEXT if you arestill not pleased,
write all the details—including your
phonenumber—to:

Manager,Consumer Reiations
GEAppliances
Appiiance Park
Louisviiie,Kentucky40225

FINALLY,ifyour probiem is still not
resoived,write:

MajorAppiiance Consumer

Action Panei
20 North WackerDrive
Chicago, liiinois 60606

—

ModelNumber

SerialNumber

Usethese numbers in any

correspondence or service calls

concerning your freezer.

If you received a damaged freezer,
immediately contact the dealer (or
builder) that sold you the freezer.

Savetime arm!mmey.
Beforeyou call for service, check

the Problem Solver on pages 13

and 14.It lists causes of minor
operating problems that youcan
correct yourself.

2

Youmaysafely refreezefrozen

—

—.

..—-

---

foodsthat hatiethawed ifthey still
containice crystalsor ifthey are

still cold—belowMY%{Shellfish
cannotbe kept aboveflO°F.safely
txwause

Thawedground meats,poultry,
or fish that haveanyoff-odoror
off-colordwm.ddnot be refrozen
and should not beeaten.Thawed

ice creamshould bediscarded. If
the odor or color of anyfood is poor
or questionable,get rid of it.The
food maybe dangerousto eat.

I%enpartial thawingand refreezing
reducethe eating quality of foods,

particularly fruits, vegetables,and

preparedfoods. Theeating quality
of red meats is affectedlessthan
that of manyother foods. Use
refrozenfoods as soon as possible

—they won’t keepaslong asfoods
frozenonly once,andthe sooner
they’re used, the better their eating
will be.

~H

the Iw3usebut no$inme, besure
to removethe hi orckmr.This will

reducethe possibility of danger to
children.

c9fKh3cter!agrowth,)

ym.NI ok! fretxzerisSW around

A. Before makingany repairs.
P&We:weW“Q??@)mN%v’n@nd

thatanyfxmdcing 13epeffomed

bya qmilifiedindividua!.
B. Eleforeckming:

C%Beforereplacinga burned-out
Hghtbulb,the freezershould
be unpltigged in orderto avoid
contactwith alive wirefilament.

.(Aburned-out light bulb may ~

breakwhen being ieplaced,)

Note: 7iqningtemperaturecontrol
to UWposition doesnoiremwe

powerto the lighfcirctiit.

app!ianm.

Requirernents–iMPo~TANT...

Where a standard two-prong
wail outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith a properlygrounded

three-prong wail outlet.

(continued rhxi,pqe,)

——

LR3eOf

Becauseof potential safety

hazardsundercertain conditions,
westrongly recommendagainst
useof an adapterplug. However,
if youstil~elect !0 use anadapter,

wherelocal codes permit, a
TlElVlP0f3Af3YCCUVNEX3TIONmay
be madeto a properly grounded

two-prongwalioutlet by useof a

LJLlistedadapter (Fig.2)available

atmost local hardwarestores,

TEMPORARYMETHOD

(ADAPTER PLUGSNOT

f’,,.l,,,,l,,fl,,,,, %

I

Fig. 2 “ ‘

I

The larger slot in the adapter must
bealigned with the largerslot in the

walloutlet toprovideproperpolarity

the connection of the power cord.

in

CAUTlON:Attachingadapterground
terminal towall outlet coverscrew
does not ground the appliance
unless cover 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
cord from 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.

the ground

break, !30 NO-1-USE the
appliance until a proper
has been

BEFOREUSE

Lk3ed exlrck

Becauseof potentialsafety
hazards under certainconditions,
we against

the use of an extension cord.

However,if you still electto usean

extensioncord, it isabsolutely
necessarythat it bea IJLlisted

3-wiregrounding typeappliance
extensioncord havinga grounding
type plug and outletand that the
electrical ratingof the cord be 15
amperes(minimum) and 120volts.

T-hehen!’ dwways

be W(3

I

(115volt,60 Hertz,
Some models arealsorated 100
volt, 50 Hertz. Checkthe

and serial number plate.)

recommendedforbestperformance
andto preventoverloading house

wiring circuits, which could cause

I

a possiblefire hazard from
overheatingwires.

ebmlwal olm?t-

its

single phase AC.

iLcKx3ticm

Yourfreezershould beconveniently
locatedfor day-to-dayuse in a

well-ventilated room.

Formost efficient operation, it
should not be locatedwhere air
temperature around the freezer is
ever higher than 1lO°F.or colder

than 32°F,

Be sureto 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 tog and 3 inches
at sides and back for proper air
circulation.

model

This is

dry,

Legs

9

Turnlefttoraise—

Legsat the frontcornersof the
freezershould beset sothe freezer
isfirmly positionedon the floor,and
thefrontis raised just enough so

thedoorcloseseasilywhenopened

abouthalfway.

.

stating

1. Clean the insideof the freezer
with a mild solution of baking sod
and water(seepage 11). -

2. Connect cordto powerout!et.

3. Turntemperature control to
No.4.This isthe normal setting for
safe,long-termfreezing. Forcolder
temperatures,turn to higher
numbers.

4. Allowfreezerto operate for at
leasttwo hoursbefore placing food
inside.

Ccmtrcd

o

Freezingtemperature selection is

made by setting the control from
No. 1to COLDEST.

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

No, i$.

OFF position permits turning the ‘;’
freezer off with~ut unplugging it.

,=—,.-

.--—.=.-:.-7

.,-:. ~-

-.......

n

w

p-i

/

~

“ ~.

..

)

‘-’-- (m?

T’EMF?

ALARM

The temperaturealarm islocated
onthe front of the freezer.The
alarmwill sound ifthe freezer
temperature risesabove20° F.

The alarm operateson household
electricity. If the powerfails, the

alarm will not perform.

An ON/OFF switch allowsthe
temperaturealarmto bedeactivated
when not wanted. The freezeris
shippedwith the temperaturealarm

in the OFF position. After the
freezer has run long enough to
lowerthe temperature, you may

ctivatethe alarm.

aution: Adding morethan 3

pounds of warm-foodper cubic foot

of freezer capacity can trigger the
alarm system.

Toactivate the alarm, pusha key
or eraser end of a pencil into the
hole marked ON and movethe

rockerswitch to the ON position.

TOdeat%vate the alarm, movethe
switch

tO the OFF position.

lock

(cmmodelssoequipped)

The keyfor the spring-loaded lock
is automatically ejected—key will

not remain in lock in either the
open or closed position. Keep the
key out Oflv?achof Chi!dtl?n and

awzy the fn??ezw

door

Letsyoustore frozenfood packages

like books for easy selection.

@#liQ2e+=n dglo[” ~heif

(1

~~~~pecia~[y~jzed for storage of

.4?.->..
:“i:;j

k.-.-”

frozen juice cans. Some models
have two juice-can shelves.

~g~f@+Qf”!&Jilt

I’VIONITOR

!. Freezethe best. Freezeonly

top-qualityfoods. Freezingretains

qualityandflavor;it cannotimprove

quality.

2. Keep work areaclean.

3. Work Ths quicker fruits

andvegetablesarefrozenafter
picking, the betterthe frozen
productwill be.You’llsavetime,

too,with lessculling and sorting.

4. Choose correct packaging

materials. Frozenfoods will dry

out if not properlywrapped or

packaged. Both rigid containers
and flexible bagsorwrappers
can be used. fVlakesurethey are
especially designedfor freezing.

5. Follow reliableinstructionsfor
freezing different typesof food.

Freeze foods in practical rmeal-

6.

sixxf packages.

7.Fit!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.

8. Freezecorrect quantities.

There is an established maximum
of food your freezer isdesigned to

freezeatone 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.

9. Freeze foods quickly.
Continually rotate frozen foods to
the front of the freezerso the longest­frozen foods are used first.

10.Store foods
Commercially frozen food can be
storedanyplace inthefreezer.These
foods should not be allowed to thaw
before being placed in the freezer.

You’llfind these materialshelpful
inpreparingfoodsfor the freezer:

@Largekettlewithclose-fitting lid

forblanching vegetablesandfruits

Q

Firm sieve or smallcolanderto

putvegetablesinfor blanching

@Assortmentof knivesfor cutting
upmeat, fruits and

WCJ@3bk3S

@t7011sofabsorbent papertowelsor

softcloth towelsfordraining foods

@Properfreezerpackaging
materialsforvarioustypes offood
(seepage 10)

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

@Glass marking pencil for labeling

packages

~Rollof freezertape

Freezingisfast andefficient
throughoutthe freezer,but quickest
onthe top shelf—especially with
the temperature control at a

number higher than 4 (the coldest

setting is “COLDEST”).

Ifyou plan to quick-freezelarge

amountsoffood,turnthetemperature

control to “COLDEST” several

hoursbefore food will be ready to

be placed in the freezer.

Never freeze morethan three

pounds of food per cubicfoot of

freezercapacity at onetime.

Tbrnscmwhen the door is openeci;
turns off when ihe door is closed.

5

C

i

FFWSH

MEATS

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

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

Steaks(Beef).. .. . .. . . . .. . . ....,6-12

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

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

Grouncf&StewMeats. ...........3-4

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

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

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

Opossum,Ftabbit,Squirrel. .......6-8

PFKWESSE13MEATS

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

Frankfurters. . . . . . . . . . . . . . . ....VZ

I-fam(whole,halforsiices),, .......1-2

CC)OKEDMEATS

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

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

FRESHPOULTRY

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

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

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

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

Giblets . . . . . . . . . . . . . . . ..,.....3

GameBirds. . . . .. .. .. ... ... ... .8-i2

(t%lontha)

O“F.

cooiamPmKnw

Pieces(cmveredwithbroth)., ..,..,6

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

CookedPouitryDishes. .,....,...4-6

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

FISH

Shellfish. . . . . . . . . . . . . . . . ,., ..,upto4

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

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

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

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

PRODUCE

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

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

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

Onions. . . .. . . . . . . . . . . . . . . . . .

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

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

I13AKER’YGOODS

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

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

Breads,Yeast(unbaked)

Cakes. . . . . . . . . . . . . . . . . . . .. . ..uptol

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

Pastrv(unbaked).. . . . . . . ........2

Pies,F;uit(baked).. .. .. ... ... ...Uptol

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

... ... .,..Y2

(Months)

O“F,

..Upto6

.3-6

IWWWPRODUHS

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

CottageCheese . . . . , . . . . . , . , . . .1

SoftCheese.. . . . . .. . . . .....,..4

HardorSemi-hardCheese, . ., .,..6-12

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

lceCream,Sherbet... .,, ... UptolUptol

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

[Nkmihs}

O“l? –

OTHEF4FCJODS

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

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

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

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

Sandwiches.. .. . . . . . . . . . . . . . . .Uptol

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

Newtechniquesareconstantlybeing
developed.ConsulttheCountyExtension
ServiceoryourlocalUtilityCompanyfor
thelatestinformationonfreezingandstoring
foods.

—.

Packagemeat, poultry, fish and
game in moisture/vapor-proof

material wch asaluminum foil,
cellophane, freezerfoil or plastic
bags. Exclude asmuch air as

possible. Label and freeze at once.

NOTE:Packagesof fresh meats
and poultryascommonlypurchased
in retail stores are not suitably

wrapped for freezing. Rewrapin

moisture/vapor-proof material.

Meat

f?emoveas much bone and fat as
possiblefrom meatbeforepackaging.
Donot salt meat. When individual
piecesofmeatarepackagedtogether,

place double thickness of freezer
wrap between them for easier
separation during thawing.

Pimmy

Clean thoroughly before packaging.
Padsharp or protruding bones with
folded freezer paper or aluminum

foil. Wrap giblets separately.

Game

The same methods suggested for
poultry and meat may be used for

preparing and freezing wild game.
Fish

Clean fish thoroughly beforepack­aging. Cut-up pieces of “lean” fish
suchas haddockand cod should be
rinsed in brine madewith 2/3 cup of
puretable salt pergallon of waterto
reduceleakageduringthawing,Keep

in solutionnot over1 minute.Brine is
unnecessary for whole fish or fatty

fish such as salmon or mackerel.

clams,

Wash-shellsin running water (soak

clams) and shuck, working quickly.

Discard shells. Do not wash clams
or oysters.Scallops may be rinsed in
fresh water. Pack in freezer carton

and freeze immediately. Shrimps
are best if

~~m~v~ ~~~ diSC~rd ~~adS and

~lack

freezer containers.

frozen t.jnco~ked,

vein. VW@and package in

6

—

crabs and ILclbsters

Chill fish and removeback shell.
Steam or boil in water for 15to 20
minutes. Cool thoroughly, then pick
ediblemeatfromshellsand package
in proper containers, Seal and
freeze immediately.

Frozenmeat, fish or poultry should

be left in the original package and
thawed in the refrigeratoror cooked
frozen,Allow approximately5 hours
per pound to thaw 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.
Don’t refreeze meat that has

completely thawed; meat, whether ~~~
rawor cooked, can be frozen
successfully only once.

[::;)

(-

s.-

‘?

?. Onlyvegetablesat their peakof
maturityshould bechosen for freezing,
Somevarieties ofvegetablesarebetter
adaptedfoi freezingthan others.For

completeinformation, contactyour
CourttyExtensionService.

2. Sort, clean and washvegetablesin
coldwater.Keepthose ofthesamesize
all together.Large piecestakelonger
blanching.

3. Workwith small amounts,aboutone
pound,that can be packagedin ashort

time.

4. Blanchall vegetablesexcept
tomatoes,green peppersand herbs
beforepackaging. Properblanching

stopsthe ripeningprocesssovegetables
are held at their peak of freshness.

Boiling-watermethod

(a) Select large utensil of 4-or 5-quart

capacityand fill with onegallonof

waterfor each pound of vegetables
to be bianched atonetime. Usetwo
gallonsfor each poundof leafy

Vegetables. Bring watert. boiling.

Blanch one pound of vegetables
ata time. Place vegetables in a wire
basketor colande[lmmerse in boiling

waterand cover Count time immediately
after boiling begins (seeguide at right).
Forhigh altitudes, add 1 minute to

blanching and chilling times.
(c) Chill vegetables quickly the same

lengthof time asfor blanching by
plunging them into ice water,or under
cold running water.Removefrom water
and drain on towels.

Steamnmthocf
(jSepressure

blanche~or other largeutensil,
(a) Fill untensil with 2 inches of water.

Bring to boiling point.

(b) Place vegetables in awire basket
or rack abovethe boiling water.Cover
and begin timing immediately (refer to
guide at right for steaming times). Keep
heaton HIGH while vegetables are

steaming. If using a pressure cooker,

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

length of
plunging them into ice water,or under
cold rurlning water.Flemovefrom water

.~=ancldrain on towels.

.<-..—

.-=.-..

~++.--k

C.=j

. ..,..

%s~3,3ci{inq

~~~

~~+F

-=’ “~; nroofcontainers. Leave l/2-inch head

pa(j<age~~~~$a~les in mois~ure/vapor-

space in package (1IA-inch forglass
containers). Freeze quickly.

cooke( vegetable

~ime as for steamingby

.

VEGETABLE PREPARATION

ASPARAGUS

DEANS
Green

BEANS
Lima

BROCCOLI Selecttender uniform

EtRUSSELS Cieanandcut sproutsfrom
SPROUTS

CAULiFLOWEFi

CORNon COB

CORN Scaldcornon cob and
Whoie Kernei

GREENS

PEAS Shell and discardover-

POTATOES
French Fried

POTATOES
White

POTATOES Wash, Cook untii aimost

SWR3t tenderand cooi. Peei; cut

Stxhasf-i Select tender squash with

Washin coid water,
removetoughpartof stalk,
sortaccordingto sizeof
stalk.Cutspearsto fit
containers,or cut in2-inch
lengths,Scaldaccording
tosizeofstaik.

Cutsnap beansin 1or
2-inchpieces.Leave
“French” beanswhole
orslice.

Washandsort podsin cold
water.Scald, cooiin ice
waterandsqueezebeans
outofpods.

headsofdarkgreencoior.
Letstand l/2-hour in saited

water(4teaspoonssait in 1
gallonwater)to remove
insects.Washand remove
woodystems,Split
lengthwiseintopiecesso
budsarenot morethan
inchesacross.Scald.

mainstem,sort”according
tosizeand scald.

Clean,washandpeal.Leave
smaii carrotswhoie.Cut
othersintoslices or cubes.

Trimand wash. Break into
fiowerets1inch wide and

11/2to 2 inchss long.

about
Soakin salted waterfor
30 minutes. Drain.

Seiectyoung corn with
thin, sweet milk. Huskand

removesiik. Washears
carefully.Sort according
tosize.

chili. Cutoff whoie kerneis.
Beetgreens, collards, kale,

mustardgreens, spinach,
Swisschard, turnip greens.

Washand lift out ofwater
to drain. Removetough
stemsand imperfectleaves.
Cut in pieces,if desired.
Scald.

maturepeas.

Peeiand slice lengthwise
for frying. Fryin deep fat

heated to 360°F.for
4 minutes untii tender but
not browned. Drainweii.

Seiect smooth new
potatoesdirectly from
garden. Wash, peel or
scraoe.and scald.

in halves.slice or mash.

soft rind. Cut in l/2-inch
slices.

BLANCI’WG

Boiling steam

wt!tef

Srnailstalks

2min.

Medium stalks

3min.

3rein?

1rein:

Medium to large

2to3 min.

3 min.

11/2

4rein:

3 mm:

3 rein?”

7 rein? 9min.

9 mirr?

11rein: - 12min.

5to 6 rein:

Beet greens, kaie,chard,
mustardand turnip greens drain thoroughly between

2 min~

3min.

lV2 to 2 rein:

2 rein:” 2min. Chiil and drain. Package

3 to 5 min.

3 rein:

3 rein:

4 rein?

41/~rein,

Smali Cool promptlyin coid

4 min. water.Drain.Packin

4to 5 min.

5 rein:

51/2 min.

.. . . -. ... . . . . .

41/2 mm.

41/2min.

Small ears

Medium ears

IOmin. -

Largeears

6min. Package.Leave l/2-inch

Coiiards
Spinach

41/zmin.

PACKAGING

Chili immediately,Drairr.
Packwhole stalksparallei
with headsin alternate
directions,leavingno head
space.Seai.

Chill anddrain, PackIn
freezercarton ieaving

l/2-inch headspace,

cartons,bagsor boxes,

leaving l/2-inch head
s~ace,Seal.

Chill immediately.Drain.
Packageincartonsin
alternatedirections,
leaving no head space.
Seal.

Chiii anddrain. Packin
freezercontainers, ieaving

no headspace.

t.mln,crramana pac~mto

containers,ieaving l/2-inch
head space.

Chiii immediately. Drain.
Packagecompactiy,
leaving no head space.
Seai.

Chiil twice as long as you
scaid. Wrap severalears
together infreezerpaper.

Piace in polyethylene bag.

Seal.

head space,
Chiii in cold water and

absorbent towels. Packin
freezercartons or bags
and seai.

compactiy, leaving l/2-inch

head space.
Cool to roomtemperature.

Packagein freezer bags or
cartons and seal. Toserve,
thaw and cook in 37!5°F.fat
untii brown. Clrcook,
unthawed, in 500°F.oven.

Chill, drain, package in
cartons, bags or boxes,
Leave l/2-inch head
sDace.Seal.

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

Chill immediately, drain
and package. Leave

l/2-inch head soace. Seal.

“Preferredmethod ‘*Use4teaspoonssalttoa gallon

7

for

1. Sort fruits for uniform ripeness,
qualityandsize,

2. Wash fruits thoroughly incoldwater
anddrain thcwoughiy.

3. Workwith smallquantitiesand
freezequickly,

4. Packin cartons,cutting or slicing

largerfruits. Addsugar or syrup,

5. Toavoiddiscolorationofapples,

apricots,peaches
ascorbicacid mixture to syrup(1tea­spoon to 1cup of syrup) following

directionson label, or (2)dip slices of

fruit for 1 minute in solution of3table­spoonslemonjuice to 1gallon water,
rinsein cold water,drain, andpackin

sugaror syrup. Placecrumpledpiece
of cello or waxedwrap ontop offruit
beforeclosing to keepfruit in syrup.

Alwaysallow headspace.Allow

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

Sweeteningfruits helps retainflavor,
colorand texture.The methodof

sweeteningdepends on fruit used. See
guide at right for recommendedmethod.

(a) Dry sugar pack. Suitable for fruits
that maketneir ownjuice whensugar
isadded. Add dry sugar (seeguideat
right)and stir gently until most ofthe

sugar has dissolved in the juice drawn
fromthe fruit, then pour into containers.

(b) Syrup pack. Suitab~efor fruits

which havecomparatively little juice,
andthose which darken readily.Add
syrupto cover fruit. Allow l/2-inch head
space(IV!!inch for glass containers).

(c) Unsweetened pack. Suitable for
special diets.

Percentagetobeaddedper Approximate

ofsyrup

(light)’ 1

300/0

400/o (light)” 1
50Wo (medium) 2v2
60Vo (medium)
65(?0 (heavy)

‘Recommencfed/or most fruits

Method: Dissolve sugar in boiling
wateror n-tix thoroughlywith coldwater
untildissolved. Chill before using.

and pears,(1)add

Cupsofsugar

pintofwater

1/2 1%’

3’/2 2
41/2

yieldinpints

‘f1A

173

2V’4

FW.Jl-r PFtEPARATION

APPLES

APRICOTS

BERRIES Proper maturity isimportant. Immature

CHERRIES Wash, sortandstem.Chill in refrigerator

Sour

CHERRIES Preparequickly in samewayas sour

Sweet

CRANBERRIES Wash in icedwater,stem and eliminate

MELONS

Cantaloupes

Honeydews
Watermelons

ORANGEand
GRAPEFRUIT with sharp knifejust below white

SECTIONS

PEACHES

PEARS

PINEAPPLE

PLUMSand
PRUNES

RHUBARB Wash, trim and cut stalks into l-inch

Wash,peel andsliceapplestoabout
l/2-inch thickness. Ifapplesareto be
packedin sugar,preventdiscoloration by
(1)steamingfor 1
(2)dipping insolution of 3 tablespoons
lemonjuice to 1gallon waterfor 1 minute,
rinsing in coldwater,anddraining.

Solution maybereused.
Selectfirm, fully ripefruit of bright,

uniformcolor.Washandsort asto size.

Halveand removepits. Peeland slice, if beenadded (1teaspoonascorbic acid to
desired, Heatunpeeledfruit in boiling
water 1/2minute.

berries should not be used. Wash in cold
or iced waterand drain thoroughly on

ab~orbentpaper towels.

until firm enough to removepits.

cherries. However,sweetcherries may be

frozenwhole,with orwithout ~its.

poor berries. Drain well.
Select firm, well ripened fruit. Cut in half

and

removeseeds(removewatermelon

seeds asyoucut balls). Scoop out melon

balls or cut in 3/4-inch cubes. These fruits

maybefrozenalone or in combination.
Select firm fruit, freeof soft spots. Peel Packsections in layers.Cover grapefruit

membrane. Removeall membrane. Cut
sections from divider-memhranes. Drain.

Promptness in handling is important. Packimmediately intocold 40%0syrup

Sort, peel (skinsmaybe loosened by
scalding whole peach 30 seconds in
boiling water) and pit. Peel and slice
1quart of peaches at a time.

Select pearswhich are fully tree-ripened.
Wash,peel and core. Cut in halves or

quarters. Heatin boiling 400/0syrup for

1to 2 minutes. COOIinsyrup, then drain.

Peel,core,slice or cube.

Sort,washinicedwater.Halveandpit,

or leave whole.

pieces or in lengths to fit package.

‘/2 to 2minutes, or

PACKAGING

Syruppack:Sliceintocontainer,cover

with 400/0syrup.Add 1teaspoon ascorbic
acid toeachcup ofsyrup.

Sugar pack: Sprinkle 1/2cup of sugar
overeach quart of apples. Stir to coverall
surfaceswith sugar.Seal, Adding 1
teaspoonascorbicacid tosugarisan
extrarxecaution.

Syrup pac/c Packin container;coverwith

400/o syrup to which ascorbicacid has

1cup syrup).

Sugarpack: Mix

ascorbicacid with 1/2cupof sugar and
sprinkle over 1 quart of fruit, Stir,

(1)Maybe packed dry,or (2)packed
whole in a40 to50’%0sugar syrup.(3) For
crushedorpureed berries, pack4 parts
of berries to 1part of sugar.Stir until
sugar isdissolved. Seal.

Mix 1part sugar to 4or 5 parts fruit by
weightuntil sugarisdissolved. Pack. Seal.

Coverwith 40%0sugarsyrupwhich
contains 1teaspoon ascorbic acid
DerCUD.

Cranberries maybe packedwhole,

without suaar.or ina500/0suaar svrur).
Coverwith orangejuice or 300/0sugar

syrup.Seal and freeze.

with 30%0syrupcontaining 1teaspoon
ascorbic acid perquart. Orangesdo not
needsyrup.Stir in 1/2teaspoon ascorbic
acid per auart.

with 1teaspoon ascorbic acid per cup in
container; coverwith moresyrup.Seal.

Packimmediately in freezer carton. Add

400/o syrup to which ascorbic acid has

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

Packslices with two circles of cellophane

paper between each slice. Packwithout
sugar or coverwith 30fJ/osyrup. Or,
pineapple iuice could be used.

Packincartonandcoverwith

towhich 1teaspoon ascorbic acid has
been added per cup,Seal.

Packwithout sugar orcoverwith 400/0
syrup.Allow head space.Seal.

1teaspooncrystalline

40%0syrup

.

,Pla~eunopened containers in
refrigerator. Serve while fruit is

still s!ighfly icy.

=-.

———

—

-’--’---,land

--

--- Overwraporiginal carton in

moisture/vapor-proof material or
enclose in rnoisture/vaporaproof
containers.

Freeze cheese in

pieces. Wrap in rnoisture/vq30r­proof material. Uncreamed cottage
and Camembert cheese may be

inthe freezerthough there

kept

1/2-to l-pound

maybesome waterseparationon
thawing. Creamand processed
cheesedo notfreezewell as

freezingaffectstheir smoothtexture.

Cream

Ordinaryhouseholdcreamfor table

usedoes not freezewell, but will be
suitablefor cooking. Pasteurized
heavycream containing not less

than 40 percent butterfat maybe

Bake,cool, wrap and freeze.To
serve: thaw in wrappings at room
temperature. Or,heat or toast
frozen. If desired, wrap in foil and
warm for 15minutes in 250° to

300°F oven. Note: most com­mercially baked products should
be rewrapped in moisture/vapor-

proof material before freezing.
Biscuits

May be frozen baked or unbaked.
Toserve baked biscuits: defrost in
wrappings at room temperature for

one hour.Reheat for 5 minutes in
425°F oven. Or place frozen
biscuits in 375°F oven for
minutes. Unbaked biscuits should

be thawed, then bakedas usual.
cake

Bakeand cool. If frosted, freeze

before wrapping to avoid sticking.

To serve: unwrap frosted cakes;

thaw at room temperature. Thaw
unfrosted cakes in wrappings at

&g?om

~~->urs to thaw a large cake.
w:

Wrnperatut’e. Allow about two

IC!IIgS nwde with egg white do not

~==, freezesatisfactorily. Those made

-:<~~ with powdered sugar, butter, fudge

oi whipped cream freeze well.

““-*

~~~~@~
if bakecjbefore freezing, cool and

~X3Ckag@then~

carefully in rnoiskjrd

15

frozen.Heavy creamwhich has
beenwhippedfreezeswell, too.

Drop mounds of whipped cream
on baking sheets. Freeze. Ti”ansfer
frozen mounds quickly to a rigid
container and seal, separating
layers with paper.

Ice cream

commercial ice creams can be
stored in the freezer

intheir original
carton. Home-madeicecream
shouldbe packedin moisture/vapor­proofcartons.Forbestresults,place
icecreaminthe interiorofthefreezer
ratherthan on the doorshelves.

Fine-qualityice cream,with high

creamcontent,will normallyrequire
slightly lowertemperaturesthan

“airy” already-packagedbrandswith

lowcreamcontent. Experimentto
determinethe locationinthe freezer
(the rearis slightly colder than the
front)and the temperature control

vapor-proofmaterial.Theywill
thaw in about 15minutes at room
temperaturein wrappings.Refriger­atorcookie dough maybe wrapped
and frozenin bars.Slice as needed,
without defrosting, and bake.

I?3es

Most pies exceptcream, custard or
meringue-topped piesfreeze well,
bakedor unbaked. Baked pies

store for a longer time. Omit steam
ventsfrom piesto befrozenunbaked.

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 frozenbakedpies,
wrapped, for 1to lV2 hours at room
temperature. Toserve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.

Bake,cool and wrap at once. For

serving, thaw, unwrapped, at room

temperature or warm, unwrapped,

in 300°F oven.
?&3in Dishes

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

9

settingtokeepyourfavoriteicecream
atthe right servingtemperature.

Eggs

Use only fresh eggsforfreezing.
Chill beforefreezing.Wholeeggs
maybefrozenor the whites and
yolks frozen separatelyasfollows:

?lWde Eggs—-fvlixyolksand
whitesthoroughlywith afork. Do
notbeath ai~Add 1teaspoonsalt
toeach 2cups of eggs.

Egg WWhites-Separateandfreeze
in recipe-sizedamounts.

Egg Yolks—Separateand add 1
teaspoonof saltor 1tablespoonof
cornsyrup orsugar per cupfulof
yolks.Blendwith fork.

Packeggs infreezercarton

allowing %-inch headspace
(n/2-inchfor glasscontainers).

Thaweggsin unopenedcontainerin

refrigeratoror at roomtemperature.

noticeable and celeryflavor more
pronounced. Spices also losetheir
strength during long periodsof
storage.Omit potatoesfrom stews
and soups asthey become mushy.

Cool main dishes after cooking;

packagein moisture/vapor-proof
material and freeze.Toservethese

foods,thaw gradually over low heat

adding a little liquid if necessaryto
preventfoods from sticking to the
pan. Or heat in a 300°F ovenfor
about 1 hour or until heated
thoroughly.

Tips

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

Meat, fish, some cheeses, poultry
andpeanutbutterare recommended

fillings for freezing. Cookedeggs

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

raw vegetablesdo notfreezewell and
should be addedjust beforeserving.

Wrapsandwichesin moisture/vapor­proof material and freeze.

&&4~ .

—————

—.-— .-

—

———

-.._—.— —

iawd —

-—-.—-

iEsF-

r&Ew

-=

iizwa——

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Ew3r. x
iEKs’a-”

pf#-’==---

—

Properpackaging isessential
for successfulfreezing. Because
solidly frozenfoods losemoisture
inthe dry 0° to 5*F.temperatureof

freezer, tll~y rnu~t be prop~ily

a

protected 13ytop ~uality packaging
rnat~rials

proof.

wra~~ings and for labeling.

Maw’m$

Cartonswith
lmoisture/vapor- vegetables,

proof liners
Foilcontainers
Polyethylene

baqs

Glassfreezer

jars
Plasticcontainers Sauces,fruits,

and boil-in bags vegetables,

Laminated paper Meats

Heavy-dutyfoil

Cellophane

that are rnoisture/vapor-

Freezer tape is used to seal

uses

Fruits,

some meats
Cookedfoods
Bakedfoods,

meats

Juices, fruits,
vegetables,
cookedfoods

cookedfoods

Meats,baked
goods, Ieftcvers

Bakedgoods,
sandwiches,
small meat cuts

y-=---- - -_ - -

1. Placefood in centerof wrapping

paper,

-———

—

1![

2. Bring two parallel edges
together. Foldin lock seam, repeat
untilthe lastfold restsfirmly onfood.

———----.-—..————

EkM-M%’

PlacefooddiagonaHyon onecorner
ofpaper.Rollpaperandfoodtogether
diagonally,folding inextra material
asyouroll,

I

I

Cartons and containers-Fruits,
vegetablesandcookedfoods may

bepackagedin freezercartons,

containersandjars.

wrap

Seal with freezertape.

-.——..——-

—— —--- !

I

I

I ‘-

—

— —--=.-—~————- -

Aluminum foil—Place food on

heavy-dutyfoil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.

—..—

— -—. - —

—

—.

I

–!

1

——

1-”--“-

3. Fold ends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.

I

label all

with

contents and date that it was

placed in the freezer.

ctmtainem++e sure to

contain~r~ and pac[<ag~s j

~-:.

i’

q

--.>”

)

—=

ire

Prdect the paintfinish. The

finish m the outsideof the freezer

isa highquality, baked-onpaint

With proper care,itwill stay

finish.
new-lookingand rust-freefor years.

Applya coatof appliance polish
waxwhenthe freezeris newand
thenat leasttwice a year.

AppliancePolishWax& Cleaner
(Cat.No.VWW7X216)is available

fromGE Appliance PartsMarts.

Keepthe finish clean. Wipewith a
cleancloth lightlydampened with

appliancepolish waxor mild liquid
dishwashingdetergent. Dryand
polishwith a clean, soft cloth. IDo
not wipe the freezerwith asoiled

dishwashingcloth orwet towel.DO

not use scouring pads, powdered
cleaners,bleach, orcleaners
containing bleach.

Caution—Takecare in moving

freezerawayfrom the wall.

types of floor coverings can be

damaged, particularly cushioned

~

coveringsand those with

==== embossedsurfaces.

Cleanthe inside ofyourfreezerat
leastonce ayear.We recommend
that the freezerbeunplugged
beforecleaning, Ifthis is not

practical,wring excessmoisture
out of spongeor clothwhen
cleaning inthe vicinity of switches,
lightsor controls.

Usewarmwater and bakingsoda

solution—about atablespoonof
bakingsoda to aquart ofwater.
Flinsethoroughly with waterand
wipedry.Do not usecleaning
powdersor otherabrasivecleaners,

Youneverhave to defrost your

newNo-Frost$reezer.It hasbeen
pre-setat the factoryto defrost
itselfautomatically.

Packagelabels alwaysremain
clearly legible,and packageswill
remaineasyto separateand
remove,

Duringdefrosting, aslight noise
maybe noticed if the door is
openedwhile the freezeris in
the automatic defrosting cycle.

(com’inuednextpage)

go

%3 fiwm?rinCqmw’ation

be sureytwr

pwwv isnot turned

Forsureprotectionoffreezer

contents,youmaywanttoask a
neighborto checkthe power
supplyand freezeroperationevery

48 hours.

Forextended vacations or
absences,you maypreferto move
yourfrozenfoodsto a storage
lockertemporarily.if freezeris to

beleft empty,turn temperature
controlto OFF anddisconnect
powercord plug from wall outlet,
Topreventformationof odors,place

openboxof baking soda in freezer
and leavefreezerdoor open.

When freezer is not operating, it
can be left in an unheated houseor
roomwithout damageto cabinet or

mechanism.

off.

(continued)

Disconnect powercordplug from

walloutlet. Removefoods,defrost
andcleanfreezer.

Sxwe ail kxme

grilleandshelvesbytapingthem
securelyinplaceto prevent
damage.

Besurefreezerstaysinupright

positionduring actualmoving and

invan. Freezermustbe securedin

vanto preventmovement,Protect
outsideoffreezerwith blanket.

items suchas

?. Keepfreezerdoor closed. ‘four
freezerwill keepfood frozenfor
hoursprovidedwarm air isnot
admitted.

2SIf freezeris out ofoperation

24 hoursor more,add dry ice.

for
Leaveice in largepieces. Add
moreice as required.

Handlingof dry ice
cancause freezingof the hands—
glovesor other protection is
recommended.

3. Ifdry ice is notavailable,
movefood to afrozen food locker
temporarily—until poweris
restored.

24

—

.

“12

FREEZERDOES RKYi-

1

-- .. . .,. . ,, , . . ,.=-

(’-Jpf=~##J-~

FREEZERSTPJTR3

TOOFREQUENTLY

FREEZEROPERATES

1

TOOLONG

NOISYOPERATION

AIR FLOWNOISE

CABINET VIEH?ATES

.
@Packageholding dooropen,
9Temperaturecontrolset ontoo high a number. ‘

~Dooropened too frequentlyor too long.

* Packageholding door open.

@Dooropened toofrequently or too iong.
~Temperaturecontrol seton too high a number.
~Inadequateair circulation spacearound cabinet—seepage4.

~Thefloor may be weak,causing the freezerto vibrate when the compressoris on.

..-..-

@ICabinet is not positioned solidly on floor.Adjust iegsor useshims to co~reotfor
unevenfloor.

~Proper air circulaticm.

~Weaknessin roomfloor.

,.

wra --

,,
..

Etwm -

msi?#a--

-:

-

W%Y-m.

m- –

!

FOODS

DEFROSTING

* Cabinet is not positioned solidly on floor. Adjust legs or use shims to correct for

unevenfloor.

* Blownfuse or tripped circuit breaker.

plugged in.

~ ilot

~Temperaturecontrol in OFF position.
~Packageholding door open.

(continuednextpage,)

-j3

“

.——.-

111

FFIEEZEFI

~

I

FREEZER

TEMPEi%4TUlqE

TOC?CQLD .

F(XXWDFMN’Gour

wxYf-uRE

COLLECTING
ON CNJTSIDE

OF CABINET

IN7EFW3RLIGHT
DOES NOTLIGHT

DOORWON’T FULLY
CLOSE13YITSELF

‘

* Dooropened

* Packageholding door open,

~Legsneed adjusting,
I Packageholding door open.

toofrequently Orttja long.

—.

-was@’

~.

SLOWSTARTING
~lMEAFTER 13EING
‘URNED CM+FOFl
\ PERIOD OF TIME

‘XE3SWE FROST

UILD4JP

Built-in overload protection.

Dooropened too frequently or too iong.
Package holding door open.
Extended I@, humid weather.

AGE ConsumerServiceprofessional

. .-—.. .. . .

..-. .—-.——7--—----—-— --------------

~~fl]provideexpertrepairservice,
scheduledata time that’s convenient

for you. Many GE Consumer Service
company-operated locations offer you
service today or tomon-ow,or at your

convenience (7:00a.m. to ‘7:00p.m.
weekdays,9:00 a.m. to 2:00 p.m. Satur­days).Our factory-trained technicians

know your appliance inside and out—
so most repairs can be handled injust

one visit.

Youcan have the secure feeling that
GE Consumer Service will still be
there after your warranty expires. Pur.
chase a GE contract while your war-

ranty is still in effect and you’llreceive
a substantkd discount. With a multiple­year contract, you’re assured of fiture
service at today’sprices.

Whatever yourquestionaboutanyGE

majorappliance,GEAnswerCente@

informationserviceisavailableto
help.Yourcall-and yourquestion—
wiUbeansweredpromptlyand
courteously.And youcancallany
time.GEAnswerCente@serviceis
open 24hoursaday7 daysaweek.

TelecommunicationDevicefor theDeaf

q-p-TT

I I Z’lb”

hiivich.mls qudifkd to servicetheir

ownappliancescanhave needed
parts or accessories sent directly to

their home, free of shipping charge!
The GE parts symem pro~~idesaccess
to over 47,000 part s...and all GE
Genuine Renewal Parts are fully

~$,an-anted.VISA,h&mt-Ciard and
l?iscowx (arch arc acccpteci,

user Inaintexlance

corW~ed in this Imoldet coverpmce­dm-esintended.to be pm+mned by

my Ilser. CMm .WVi&lg genm’’ally
+YLM be I-efemed ‘toqLmMledsm.-”e.

vke personnel, Caution must be
&:~~&%@ &nQeimpmpm servicing’

]~~:~~~~’~’fi~i~~l~l~pi=:.~q~~i~t;on.

,W

instructions

s

9.— mm . . . . . ,“, ...- .0.. -.

. . . —. ..90

M ---.!. ~.,, , ,

Upon request, GE wiHprovide Braille
controls for a variety of GE appliances,
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility, To obtain these items,
free of charge, call 800.626.2000.

Consumers with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may

Cd] 800-TDD-GRAC(800-833-4322)

to requestinfomlation or service.

?

Save proofoforiginal purchasedatesuch as your salesslip or carmdled checkto establishwarrantyperiod.

Is

FULL
Foroneyear fromdateof original

purchase,we will provide,freeof

charge,parts andservicelabor in

yOurhotmeto repair or replace ~~y
~ati Of ~~~~feez~r that

becauseof a manufacturingdefect.
FLU FIVE-YEAR

Forfiveyearsfrom dateof original
purchase,we will provide,free of
charge,parts and servicelabor in

yourhometo repairor replaceany

part of the

system

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

sealedrefrigerating

(thecornpresso~condenser,

fails

GE

.

FOODSPOULAGE...

Wewill pay forfood spoilage(not
to exceedthe cumulativelimit
specifiedbelow)that occurs
becauseof a manufacturingdefect
either in: a)anypart of the freezer

within oneyear fromdate of
original purchase,orb) anypart of

theseakdrefrigeratjng system

within fiveyears fromthe dateof

original purchase.

FreezerCapacity

14.9cu.ft. and smaller

15.0cu. ft. and larger

Within 30 days afterfood

spoilageoccurs,youmust provide
satisfactoryproof ofthe spoilaae
to a FactoryService

authorized ~ustomer Car@

serviceror the dealer from whom

the freezer was purchased.

Cumulative

Limit

$100.00

$150.00

Cen~er,a~

——

“~hiswarrantyisextendedto
the original purchaserandany
succeedingownerfor products
purchasedfor ordinary homeuse
inthe 48 mainland states,Alaska,

Hawaiiand Washington,D.C.h
Alaskathe warrantyis the same
exceptthat it is LIMITED because
youmust payto ship the productto
the serviceshopor for the service

technician’stravelcosts
to yourhome.

Ail warrantyservicewill be
providedbyour FactoryService
Centersor byour authorized
CustomerCare@servicersduring
normalworking hours,

Lookin the White or YellowPages
of yourtelephone directory for
GENERALELECTRICCOMPANY
GENERALELECTRICFACTORY
SERVICE,GENERALELECXRIC­HO?_POINTFAClORYSERVICE

GENERALELECTRICCUSTOMER

CARE@SERViCE.

or

1

I

I

m+.

~ improper installation.

@service trips to yourhome to

teach you howto usethe product.
Read yourUse and(Me

material. if you then have any

questions about operating the
product, please contact your
deaier or our Consumer Affairs
office at the address beiow,or caii,

toii free:

GEAnswer Center@

800.626.2000

consumer information service

Some statesdonotallowtheexclusionor limitationofincidentalorconsequentialdamages,sotheabovelimitationor exclusion

maynotapply

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

To

to you, This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

If help is Heeded this write:

if you have an installation probiem,
contactyour deaier or instaiier.You
are responsible for providing

adequate eiectricai, piumbing and
other connecting facilities.

@Foodspoiiage caused by:
a) Powerinterruption from the

utiiity.

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

c) Freezernot operating because

of abnormaiiy ioweiec~ic power
voitageor inadequate

Genemi Electric company

Affairs, GE KY

housewiring.

~ Replacement of housefuses or

resetting of circuit breakers.

~ Faiiureof the product if it is used
for other than its intended purpose
or used commercially.

~ Damage to product caused
byaccident, fire,fioods or acts
of God.

WARRANTORiS NOT
i?ESPONSi13LEFOR
CONSEQUENTiAL DAMAGES.

-=—

~p

~+:.:

.

=~>

.-....——.