GE CB7, CB10, CB15, CB22 Use and Care Manual

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——.

ApplianceRegistration
(he andCleaning

ConsumerServices
Defrosting

Energy-SavingTips
FreezingRecommendations

DairyProducts
Fruit

Meats,PoultryandFish
PackagingSuggestions

PreparedFoods
StorageTime

Vegetables

Installation

AdapterPlug
Clearances

ElectricalRequirements
ExtensionCord

Grounding

Location

2

12 ModelandSerialNumbers
15 Moving&VacationTips

11

2

5-1o

9 TemperatureAlarm

8 TemperatureControl
6 warran

10

9
6

7

3,4

4
4

3,4

4
3 l%hshwr Center@

4

Lock

PowerFailure
ProblemSolver

SafetyInstructions

v

.8/HM26.2W7Q

5
2

12
12

13,14

3

5
4

BackCover

Readthis bock

It is intendedto help you operate
and maintain your newfreezer
properly.

Keep it handyfor answersto your

questions.
If you don’t understandsomething

or need more help, write (include

your phone number):

CcmsumerAffairs

GE Appliances
Appliance Park
Louisville, KY 40225

Keep proof of original purchase

date (such as your salesslip or
cancelledcheck) with this book to
establishthe warranty period.

VV~~~~@w~

the modeland

serial numbers.

You’llfind them on a plate located
at the top left outside rear corner of
the freezer.

These numbers are also on the
Consumer Product Ownership
Registration Card that came with

your freezer. Before sending in this
card, please write these numbers
here:

~Locationof yourfreezeris
important.Don’tlocateit in a warm,
unventilatedlaundryareaorstorage
room.Avoidputtingit nextto your
range,a heatingventorwherethe
sunwillshinedirectlyon it.

* Tryto arrangeyour frozen foods
systematicallysoyou canfind
what you want in the freezer
quickly.

~Don’t open the freezer lid more
often than necessaryandclose it
as soon as possible,particularlyin
hot, humid weather.

~When usingyourfreezer, be
careful notto leavethe lid open.
Always check to makesure the
freezer lid is properlyclosed before
leavingthe houseor retiringfor the
night.

eIfyou turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regularsetting.

Toobtain serwice,seethe
ConsumerServicespagein the

backpage of this book.

We”reproud of our service and
want yoL!to be pleased. If for some

reasonyou are not happy with the
serviceyou receive,here are three
stepsto follow for further help.

FIRST,contactthe people who
servicedyour appliance. Explain
why you are not pleased, In most
cases,this will solve the problem.

NEXT,if you are still not pleased,
write all the details—includingyour

phone number—to:

Manager,ConsumerRelations
GE Appliances
Appliance Park
Louisville,Kentucky40225

FINALLY,if your problem is still not
resolved,write:

Major Appliance

Consumer Action Panel

20 NorthWacker Drive

Chicago, Illinois60606

Model Number

Serial Number

Use these 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.

Savetimeandmoney.Before

youcallforservice,checkthe

ProblemSolver

14. It lists causes of minor
operating problems that you can
correct vor.3rself.

.

on pages 13 and

2

— VW’?(N-IUsirlcl

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

appliance,always exer&3e

this

basicsafetyprecautions,
h’miudingthe foiiowing:

FJUfSethis onlyfor its

purpose asdescribedin

thisUseandCareBook.

~This freezermust IX?prOpW1y

W3talkdh accordancewiththe
InstallationInstructionsbeforeitis

used.Seegroundinginstructions

beiowandonpage4,

~Neverunplug

piling onthepowercord.

Aiwaysgrippiugfirmiyandpuii
straightoutfromtheoutiet.

eRepairorreplaceimmediatelyall

electricservicecordsthat have
becomefrayedorotherwise

damaged. Donotusea cordthat

showscracksorabrasiondamage
aiongitsiengthor ateitherthep[ug

orconnectorend.

~~fier

operation,do nottouchthe cold
surfaces,partkukly when

handsaredampor wet.Skin

mayadheretotheseextremeiy

coidsurfaces.

ycxwfreezerisin

yourfreezerby

* Don’t Wxwmfcmds

havethawed

which

Youmaysafeiyrefreezefrozen
foodsthathavethawediftheystili
containicecrystais‘oriftheyarestiii

coid-beiow40°F.(Sheiifishcannot
bekeptaboveIO°F.safeiybecause
ofbacteriagrowth.)

Thawedgroundmeats,pouit~ or

fishthathavearyoff-odororoff­colorshouidnotberefrozenand
shouidnotbeeaten.Thawedice
creamshouidbediscarded.ifthe
odororcoiorofanyfoodispooror
questionable,getridofit.Thefood

maybedangeroustoeat.
Evenpartiaithawingandrefreezing

reducetheeatingqualityoffoods,
particularlyfruits,vegetablesand
preparedfoods.Theeatingquaiityof
redmeatsisaffectediessthanthat

ofmanyotherfoods.Userefrozen

foodsassoonaspossibie-they
won’tkeepasiongasfoodsfrozen
oniyonce,andthesoonerthey’re
used,thebettertheireatingwiiibe.

*

If youroldfreezeris still

aroundthe housebut notin
use,be sureto removetheIid

ordoor,Thiswill reducethe

possibilityofdangerto chiidren.

Cautionshouidbeusedwhen
removingthedoorofafreezer,

Particularcautionshouidbeused
whenremovingthelidofachest
freezer,asmostchestfreezeriids
areunderspringtension.Contact
themanufacturer’srepresentativefor
a methodofsaferemovai.

Instructionsforremovingthelidof

yournewfreezerareiocatedon
thebackofthecabinet.

e Unplugyourfreezer:

A. Beforemakinganyrepairs.
Note:Westrongfyrecommend

thatanysenleingbeperformed
bya qualifiedindividual.

ELBeforecieaning.

C.Beforechanginglightbuib.
Note:Turningthetemperature

controltotheOFFpositiondoes
notremovepowertotheiight
circuitonmodels withintetiorlight.

~DOnot

orotherflammablevaporsand
liquidsinthevicinityofthisor

anyotherappliance.

stow orusegasoline

Requirements—lMpoRTANT...FNXNW

Fix pemma! safety,

this must be

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

(grounding) piug which mateswith

.:.g=~a standard three-prong (grounding)

~!::~~~~,aii ~Ljtiet(Fig 1) t. minimize the

+5:$’

possibility of electric shock hazard
from this appliance,

'--------------------------------- ——-—

I‘E’”””I(RF7

Y,

Fig, 1 ~

IY

Have wall outlet and circuit

checked by a cjuaiified electrician

tO make sure the Wtiet i.S properly

.A -..1

-----..

11.leu.

ljr(JLII

INSURE’PROPE
Gf30\JNDEXISTS
BEFOREUSE

3

R!l

read

Where a standard two-prong wall
outiet is encountered, it is your
personai responsibility and
obligation to have it replaced with
a properiy grounded three-prong
wail outiet,

Do NOT, ANY

CUT

OR THE
THE CCIHD.

(continued next page)

—. .-

(conlinwd) Read

useof ph’lg

Becauseof potential safety
hazardsunder certain conditions,

we strongly recommendagainst

LEWof an adapter pkg. &k)W@K?r,

if you still elect to use an adapter,
where local codes permit,a
TEMPORARY CONNECTIONmay
be made to a properly grounded

two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available

at most local hardwarestores.

The larger slot in the adapter must
be aligned with the larger slot in
the wall outlet to provide proper
polarity in the connection of the

power cord.
CAUTION: Attaching adapter

groundterminaltow>IIo~tletcover

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

outlet is grounded through house
wiring. You should have the circuit
checked by a qualified electrician
to make sure the outlet is properly

grounded.

When disconnecting the power

cc.wdfrom 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 adapter ground

terminal break, DO NOT USE the

a prqx?l’cJrcN.md

has been established.

used extawmm fxx’ds

Becauseof potential safety
hazardsunder certainconditions,

we strongly recommend against

the use IOfan extensioncord.

However,if you still elect to usean
extension cord, it isabsolutely
necessarythat it bea IJLlisted 3­wire groundingtype appliance

extensioncord havinga grounding
type plug and outletand that the
electrical rating of the cord be 15
amperes (minimum)and 120volts.

The freezer should always
be into its own

electricalOLMX-

(115volt, 60 Hertz single phase
AC). This is recommendedfor
bestperformanceandto prevent
overloadinghousewiringcircuits,

N

whichcouldcausea possiblefire
hazardfrom overheatingwires.

Freezer

Locatkm

Yourfreezer shouldbe conveniently
located for day-to-day use in a dry,

well-ventilated room.

For most efficient operation, it

should not be located where air

temperature around the freezer is

ever higher than 1IO°F.or colder

than 32°F.
Be sure to install your freezer on a

floor strong enough to support it

when it is fully loaded.
Also see Energy-Saving Tips

regarding location.

The freezer must be solidly
positioned on the floor if it is to
function at its best. Shims maybe

used to accomplish this wherever
the floor is too uneven. If the place
selected for the freezer is damp or
moist, place 2 x 4’s under its entire
length to assure adequate support.

1. Clean the insideof the freezer
with a mild solutionof bakingsoda
and water (seepage 12).

2. If the lid was removed,make
sure all wiresare reconnected.

3. Connectcord to poweroutlet.

4. Set alarm (ifyour freezerhas
one) to OFF.

5. Turn temperature control to
No.4. This is the normal setting for
safe long-termfreezing. For colder
temperatures, turn to higher
numbers.

6. Allow freezerto operate for at
least two hours before placing food
inside.

7. Set alarm to ON.

TemperatureControl

(on models so equipped)

Freezing temperature selection
is made by setting the control
from No. 1to No. 7 (coldest).

Normal safe freezing level is
obtained by setting the control at
No. 4.

Turning the temperature control
all the way to the left to or past “0”
until it clicks will switch off power
to the compressor.

(some models have a preset

The lid and hinge arrangement
makes it impossible to install the
freezer directly against a wall. The
space at the back is essential to
maintain proper air circulation

amund the freezer.

and no knob.)

.-”’r+,L

..f.~ ><

f- ,-.
i i

‘k...>]

]

—~

—-

-.=

!!7!mOdek so

Keepsfrequently-wantedfoods
within easy reach; canbe moved
asideto makefoods belowmore
readilyaccessible.(SomeGE food

freezershavetwoor three baskets.)

lock

(m models

so equipped)

Keeps your frozen food supply

secure.
Keep key out of reachof children

and way from thefood freeze~

(cmmodels so equipped)

An alarm sounds if the temperature

inthe freezer rises 10”F.or higher
than normalfor the selected
temperaturecontrolsetting.The

alarm,on the back of the freezer
nextto the control dial, iscontrolled

bya 3-positionswitch.

OFF prevents the alarm from

sounding when the freezer is warm
as it is during cooldown, when
defrosting, or during initial start-up,

TEST causes the alarm to sound

regardless of temperature. Test the
alarm system regularly—at [east
once a month.

ON is the setting for normal freezer

use. Be sure to return the switch to
ON when the freezer has cooled
down after defrosting.

The alarm may sound if the

temperature control dial is turned
to a much colder setting, as from
“2” to “5.” It may also sound if a
large amount of unfrozen food is

added at one time, causing the

freezer temperature to rise.

(cmmodels

so equipped)

Turnson whenthe lid is opened;
turns off when the lid is closed,

Defrost water drain

Up-frontdrain with hose adapter
speeds emptying of defrost water.

!0 for

1. Freeze the best. Freezeoniy
top-quality foods. Freezing retains
quality and flavor; it cannot
improve quality.

2. Keep work area clean.

3. Work quickly. The quicker fruits
and vegetables are frozen after
picking, the better the frozen

product will be. You’llsavetime,

too, with less culling and sorting.

4. Choose correct packaging
materials. Frozenfoods will dry
out if not properly wrapped or

packaged. Both rigid containers
and flexible bags or wrappers
can be used. Make sure they are
especially designed for freezing.

5. Fo!low reliable instructions for
freezing different types of food.

6. Freeze foods in practical

meal-sized packages.

7. Fill container properly. When

placing liquid or semi-liquid foods

in containers, leave about 1/2”at
top (1-1/2’’for glass containers) to
allow for expansion during freezing.

Freezecorrect quantities.

8.

There is an established maximum

of food your freezer is designed 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 have a largequantityof food
to freeze, storepart of it in your
refrigerator’sfreshfoodcompartment
untilthe first quantity is frozen,

9. Freezefoods quickly.

Continually rotatefrozenfoods to
thefrontofthefreezersothe longest­frozenfoods are usedfirst.

~0.Sore frozenfoodsimmediately,

Commerciallyfrozen food can be
storedanyplaceinthefreezer.These

foodsshouldnot be allowedtothaw
before being placed in the freezer.

You’llfind these materials helpful in
preparingfoods for the freezer:

@Large kettle with close-fitting lid

for blanchingvegetables and fruits
@

Fine sieve or small colander to

put vegetables in for blanching
~Assortment of knivesfor cutting

up meat, fruits and vegetables
@Roiisof absorbentpapertowels or

soft cloth towels for draining foods
~ proper freezer packaging

materials for various types of food
(see page 10)

s Small loading funnel for fruit and
vegetable containers,to keep
sealing edge clean

e Giass marking pencil for labeling
packages

=+Roll of freezer tape

For quick-freezing large amounts

of food, turn control to No. 7 two

hours before loading.
Return the temperature control to

No, 4 after freezing is completed.
Never

freezemore than thr~~

pm.mdsof food per cubic foot of

freezer capacity at one time.

—

—.

~.

F&WA”

-.

—n­—

—

—r
—- -

—-

Em4?z.

5

FRESHIMEATS O“F.

.—-.—— .—

(Mcmmi)

Roasts(Beef,Venison) . . . . . . . ~.. .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

Varietylvleats(Beef) . ............3-4

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

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

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

PROCESSEDMEATS

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

Frankfurters . . . . . . . . . . . . . . . . ...VZ4

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

COOKEDMEATS

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

pdlonthq

CCKMEDPCWLTRY

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

Pieces(notcoverecl) ... .OO.......1

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

FriedChicken . . . . . . . . . . ........4

ml+

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

LeanFish. . . . . . . . . . . . . . . . . . . ..

FattyFish. . . ... . . . . . . . . . . ... ..Uptoz

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

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

PRODLEE

MostFruits&Vegetables.... ... ...s-lz

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

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

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

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

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

BAKERYGOODS

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

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

Breads,Yeast(unbaked) ... ... ....VZ

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

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

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

Pastry(unbaked). . ..............2-3

Pies,Fruit(baked). .. .. .. ... .-. ..UPtol

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

W=.

..upto4

Upto6

Upto6

(Mo:tp)

CIAIFWF%WNJCTS

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

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

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

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

HardorSerni-hardCheese.. ......6

Eggs(removefromshell)..........12

lceCream,Sherbet... .. .. ... ... ,l.fptol

Milk. . . . . . . . . . . . . . . . . . ........1

OTHERFOODS

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

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

Pizza. .. . . . . . . . . . . . . . . ........1

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

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

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

Newtechniquesareconstantiybein9
developed.ConsulttheCountYEXtension
ServiceoryourlocalUtifitYComPanYfor
thelatesth_tformationonfreeZin9andstoring

foods.

.

Uptol

and

Packagemeat, poultry, fish and

in moisture/vapor-prOOf

game

material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as

possible. Label and freeze at once.

NOTE:Packagesof fresh meats
and poultryascommonly purchased

in retail storesare not suitably
wrapped for freezing. Rewrapin
rnoisture/vapor-prOOfmaterial.

Removeas much bone and fat as
possiblefrom meatbeforepa&aging.
Do not salt meat. When individual

piecesofmeatarepackagedtogether,
place double thickness of freezer
wrap between them for easier

separation during thawing.

P.$3u!t~

Clean thoroughly before packaging.

Padsharp or protruding bones with
kided fr~ezer paper or aluminum
fail. Wrap giblets Separat’eiy.

&

wildG&me

The same methods suggested for

poultry
preparing and freezing

Fish
Clean fish thoroughly before pack-

aging. Cut-up pieces of “lean” fish
suchas haddockandcod shouldbe
rinsed in brine madewith 2/3 cup of
puretable salt pergallon ofwaterto
reduceleakageduringthawing. Keep
in solution not over 1 minute. Brine is
unnecessary for whole fish or fatty

fish such as salmon or mackerel.

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

Discard sheils. Do not wash clams
or oysters.Scallops may be rinsed in
fresh water.

and freeze irnrnediately. ~hrimps
are best if frozen

Remove and discard heads and
black vein. Wash and package in
freezer containers.

and meat maybe used for

wild game.

Pack in freezer carton

uncooked.

6

Crabs and!b3bstws

Chill fish and removeback shell.
Steam or boil in waterfor 15to 20
minutes. Cool thoroughly,then pick
ediblemeatfromshellsand package

in proper containers. Seal and

freeze immediately.

Frozen meat, fish or poultry should
be left inthe 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 refreezemeat that has
completely thawed; meat, whether
rawor cooked, can be frozen
successfully only once.

~:->

.-J

~..#&.&=-’---

for

Onlyvegetablesattheir peakof
maturityshould bechosenfor freezing,
Somevarietiesof vegetablesare better

adaptedfor freezingthan others,For
compieteinformation,contactyour

CountyExtensionService.

2. Sort, cieanandwashvegetables in
coidwatecKeep those of the samesize
aiitogether.Large pieces takeionger
bianching.

3. Workwith smaii amounts,about one
pound,that can bepackaged in ashort

time,

4. E3ianchaii vegetablesexcept

tomatoes,greenpeppers andherbs
beforepackaging.Proper bianching
stopsthe ripeningprocesssovegetables

areheidattheir peak of freshness,

Boiling-watermethod

(a) Seiect iarge utensii of4-or5-quart

capacityandfiii with one gaiion of
waterfor eachpoundofvegetables
to be bianchedatonetime. Usetwo

gaiionsfor eachpound of ieafy
vegetables.Bring water to boiiing.

(b) i3ianchone pound of vegetables
atatime. Piacevegetablesinawire

basketor coiander.immerse in boiiing

aterand cover.Counttime immediately
after boiiing begins (see guide at right).
Forhigh aititudes, add 1minuteto

bianching and chiiiing times.

(c) Chiii vegetablesquickiy the same
iength of time as for bianching by
piunging them into ice water,or under

coid running water.Removefrom water
and drain on toweis.

Steam method

Usepressurecookq vegetable

blanche~or otherlarge utensil.

[a) Fiii untensii with 2 inches of water.
Bring to boiiing point.

(b) Piacevegetablesin a wire basket
or rack above the boiiing water.Cover

and begin timing immediately (refer to
guide at right for steaming times), Keep
heaton HiGH whiie vegetables are

steaming. if using a pressure cooker,
the petcock shouid be ieft open.

(e) Chiii vegetables quickly the same
iength of time as for steaming by
piunging them into ice water,or under

coid running water,Remove from water
and drain on towels.

. ..- ..

VEGETABLE PREPARATION BLANCHING PArXAGING

A?WAF!AGUS

E3EANS Cutsnapbeansin 1or 3rein:
Green

BEANS Washand sortpodsin cold
Lima water.Scald, coolin ice

BROCCOLI Selecttender uniform 3min. 5 rein: Chill immediately.Drain.

BRUSSELS
SPROUTS main stem,sort according freezercontainers,leaving

CARROTS

CAULIFLOWER

~ORN on COB

CORN Scald cornon coband 5to 6 rein:
Whole Kernel

GREENS Beetgreens, collards, kale,

PEAS Shell and discard over-

POTATOES Peeland slice lengthwise
French Fried

POTATOES
White

POTATOES Wash.Cook until almost

sweet

SQUASH Select tender squash with 3 rein:

Washin cold water,
removetough partof stalk,
sortaccordingto sizeof
stalk.Cut spearsto fit
containers,orcutin2-inch
lengths,Scaldaccording
tosizeofstalk.

2-inchpieces,Leave freezercarton leaving
“French” beanswhole l/2-inch headspace.

orslice.

waterand squeezebeans
outofpods.

headsofdarkgreen color, Packagein cartonsin
Letstand l/2-hour in salted alternatedirections,
water(4teaspoonssalt in 1
gallonwater)to remove

insects.Washandremove
woodystems.Split
lengthwiseinto piecesso
budsare not morethan 1%
inchesacross.Scald.

Cleanandcut sproutsfrom 4mirr;

tosizeand scald. noheadspace.
Clean,washandpeel,Leave

small carrotswhole.Cut containers,leavingl/2-inch
othersinto slices orcubes. headspace.

Trimand wash. Breakinto
flowerets1inch wide and Packagecompactly,

IV2to 2 incheslong.

about
Soakinsalted water for Seal.
30 minutes. Drain.

Selectyoung corn with
thin, sweetmilk. Huskand 7rein: 9min. scald. Wrapseveralears
removesilk, Washears
carefully.Sort according
to size,

chill. Cut off whole kernels. headspace.

mustardgreens, spinach,
Swisschard, turnip greens.
Washand lift out of water
todrain. Removetough
stemsand imperfectleaves.
Cut in pieces, if desired.
Scald,

maturepeas. compactly, leaving l/2-inch

for frying. Fry in deep fat Packageinfreezerbagsor

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

Select smooth new 3 to 5min. Chill, drain, package in
potatoesdirectly from cartons, bags or boxes.

garden. Wash, peel or
scrape,and scald,

tender and cool. Peel; cut allowing l/2-inch head
in halves,slice or mash,

soft rind. Cut in l/2-inch and package, Leave
slices.

f30ilina Steam

Waki

Smallstalks Chill immediately.Drain.

2min.

Mediumstalks

3min.

1rein? 4 min.

Mediumto iarge

2to3 min. 4 to 5 min.

3 rein: 41/2min. Chill, drain and pack into

3 rein:* 41/2 min. Chill immediately. Drain.

Medium ears

9 rein: 10min.

11rein? - 12min.

Beetgreens, kale,chard, Chill in cold water and
mustardand turnip greens

2 min~ absorbent towels.Packin

3min.

11/~to 2 mjn;

2 rein?*

3 rein: Packwhole stalksparallel
4rnin:

41/~mjfl,

Small

5%!min. Chillanddrain.Packin

Small ears Chill twice as long asyou

Laraeears

6 min. Package.Leave l/2-inch

Collards
Spinach

2 min. Chili and drain. Package

with headsin alternate
directions,leavingno head

space.Seal.

Chill anddrain.Packin

Coolpromptly incold
water.Drain,Packin
cartons,bagsor boxes,
leaving l/2-inch head
space,Seal,

leavingno head space.
Seal.

leaving no headspace.

together in freezerpaper,
Place in polyethylene bag.
Seal.

drain thoroughly between
freezercartons or bags

and seal.

headspace,
Coolto roomtemperature,

cartons and seal. To serve,
thaw and cook in 375°F.fat
until brown. Or cook,
unthawed, in 5000F.oven.

Leavel/2-inch head
space.Seal.

Packin freezercontainers,

r#l/2mjn,

space.Seal.
Chill immediately, drain

l/2-inch head space. Seal.

●Preferredmethod ●*Use 4 teaspoonssalttoa gallon

7

1.Sortfruits for uniform ripeness,

qualityandsize.

2. Washfruits

anddrain thoroughly.

3. Workwithsma!}quantitiesand
freezequickly.

4. Packincartons,cutting orslicing
largerfruits. Add sugar or syrup,

5. To avoid discoloration of apples,

apricots,peachesand pears,(1)
ascorbic acid mixture to syrup(1tea­spoonto 1cupofsyrup)following

directions on label, or (2)dipslicesof
fruit for 1minute in solutionof3table­spoonslemonjuice to 1gallonwater,

rinse in cold water,drain, and pack in
sugar or syrup. Place crumpled piece
ofcello or waxedwrapontopoffruit
beforeclosing to keepfruit insyrup.

thoroughly in cold water

add

Alwaysallowheadspace.Allow

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

Sweeteningfruitshelpsretainflavor,
colorandtexture.

sweetening depends onfruit used. See
guideat rightfor recommendedmethod.

(a) Dry sugar pack. Suitable for fruits
that make their own juice whensugar
isadded. Add dry sugar (seeguide at
right) and stir gently until most of the
sugar has dissolved in the juice drawn

from the fruit, then pour intocontainers.
(b) Syrup pack. Suitable for fruits

which have comparatively little juice,
and those which darken readily.Add

syrup

tocoverfruit. Allowl/2-inch head

space

(11/2inch for glass containers).

(c) pack. Suitable for
special diets.

The methodof

for

Percentagetobeaddedper

ofqfrup pintofwater yieldinpints

30W0 (light)* 1

40% (light)’ 1Y2 1v2

(medium)

500/o

fj(JO/o (m~~ium)

650/o (heavy)

“Recommendedformosifruits

water or mix thoroughly with cold water
until dissolved.

Cupsofsugar

21/’

31/2

41/~ 21/4

Dissolve sugar in boiling

Chillbeforeusing.

11~

12/3

2

FFWIT

APW.J5S

APRICOTS Select firm,fully ripefruit of bright,

M3W?IES Propermaturity is important. Immature

CHERRIES

Sour until firm enoughto removepits. weightuntil sugarisdissolved. Pack.Seal.
CHERRIES Preparequickly in same wayas sour

sweet cherries.However,sweetcherries may be

CRANBERRIES Washinicedwater,stemandeliminate Cranberriesmaybepackedwhole,

MELONS Selectfirm, well ripened fruit. Cut in half Coverwith orange juice or 30% sugar

Cantaloupes and removeseeds(removewatermelon syrup.Sealandfreeze.

f+cmeydews seedsasyou cut balls). Scoop out melon

VWermehs ballsorcutin 3/4-inch cubes.These fruits

ORANGEand Select firm fruit, free of soft spots.Peel
GRAPEFRUIT with sharp knife just below white
SECXIONS

PEACHES Promptness in handling is important. Packimmediately into cold 400/0syrup

PEARS

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

PLUMSand Sort,washin iced water.Halve and pit, Packin carton and cover with 400/0syrup
PRUNES

Ftf+Ui3ARB Wash,trim and cut stalksinto l-inch Packwithout sugar or cover with 400/0

PREPARATION

Wash,peel andsliceapplesto aboul

l/2-inch thickness. If applesaretcrbe with400/0syrup. Add 1teaspoonascorbic
packedin sugar,preventdiscoloration by
(1)steamingfor
(2)dipping in solution of 3tablespoons
lemonjuiceto 1gallon waterfor 1minute,
rinsing incoldwater,and draining.
Solution maybe reused.

uniformcolor.Washand sort astosize.
Halveand removepits, Peeland slice, if

desired,Heatunpeeled fruit in boiling
water 1/2minute.

berriesshould notbe used.Washin cold whole in a40 to 500/0sugar syrup.(3)For
or icedwaterand drain thoroughly on
absorbentpapertowels.

Wash,sortandstem.Chill in refrigerator Mix 1part sugarto4 or 5 partsfruit by

frozenwhole, with orwithout pits.

poor berries.Drainwell.

maybefrozenalone or in combination.

membrane.Removeall membrane.Cut ascorbic acid per quart. Orangesdo not
sections from divider-membranes. Drain.

Soti, peel (skins maybe loosened by
scalding whole peach30secondsin
boiling water) and pit. Peel and slice
1quart ofpeachesata time.

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

or leavewhole. towhich 1teaspoon ascorbic acid has

pieces or in lengths to fit package, syrup.Allow head space. Seal.

1V2to2minutes, or

PACKAGING

Syruppeck Sliceinto container,cover

acidtoeach cupof syrup.

Sugwpack Sprinkle 1/2cup ofsugar

overeachquartof apples,Stir to coverall
surfaceswith sugar.Seal. Adding 1
teaspoonascorbicacid to sugarisan
extraprecaution.

Syruppack Packin container;coverwith

400/o syrup to which ascorbicacid has
beenadded(1teaspoonascorbicacid to

1cup syrup).

Sugarpaclc Mix 1teaspooncrystalline
ascorbicacidwith 1/2cup ofsugarand
sprinkle over1quart offruit. Stir.

(1)Maybe packeddry,or (2) packed
crushedor pureed berries,pack 4 parts

ofberriesto 1 partof sugar.Stir until

isdissolved. Seal.

sugar

Coverwith 40%0sugar syrupwhich
contains 1teaspoon ascorbic acid
percup.

without sugar,or in a 50%0sugar syrup.

Packsections in layers.Covergrapefruit

with 30!40syrup containing 1teaspoon

needsyrup.Stir in 1/2teaspoo~ascorbic
acid per quart.

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

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

beenadded (1teaspoon ascorbic acid to

1cup syrup). Seal.

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

been added percup.Seal.

P!ace unopened containers in
refrigerator. Serve while fruit is
still sdightlyicy.

and

verwraporiginalcartonin

rnoisturelvapor-praejf material or
enclose in moisture/vapor-proof

containers.

Freezecheesein%- to l-pound

pieces.Wrapin moisture/vapor­proofmaterial. Uncreamedcottage
aridCamembertcheesemaybe
keptin the freezerthough there

maybesomewaterseparation on
thawing, Cream and processed
cheesedo not freezewellas

freezingaffectstheirsmoothtexture.

Ordinaryhouseholdcreamfortable

usedoes notfreezewell, butwill be
suitablefor cooking. Pasteurized
heavy cream containing notless

than 40percent butterfat maybe

frozen. Heavycreamwhich has

beenwhippedfreezeswell,too.

Dropmoundsof whipped cream
cmbakingsheets.Freeze.Transfer
frozenmoundsquickly to a rigid

containerandseal,separating

layerswith paper.

lice

Commercialice creamscan be
storedinthe freezerin their original
carton, Home-madeice cream
shouldbe packedin moisture/vapor­proofcartons,

Fine-qualityicecream, with high
creamcontent,will normallyrequire

slightly lowertemperaturesthan

“airy” already-packagedbrands
with lowcream content. Itwill be
necessaiyto experimenttodetermine

the location in the freezerandthe
temperaturecontrol setting to keep
yourfavorite ice cream atthe right
servingtemperature,

Useonlyfresh eggsfor freezing.
Chili beforefreezing.Wholeeggs
maybefrozenor the whitesand
yolksfrozenseparatelyasfollows:

Eggs—Mix yolksand
whitesthoroughlywith afork. Do
notbeath aifl Add 1teaspoonsalt
to each2cups of eggs.

Egg VWdtes.=+eparateand freeze
in recipe-sizedamounts.

Egg Yolks—Separateandadd 1
teaspoonof salt or 1tablespoonof
corn syrupor sugar per cupful of
yolks.Blendwith fork.

Packeggs in freezercarton
allowing Vz-inchheadspace

(n/2-inchfor glass containers).

Thaweggsin unopenedcontainerin

refrigeratororat roomtemperature.

—

and FMs

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°Foven. Note: most com-

mercially baked products should
be rewra&medin moisture/vaDor­proof ma~erialbeforefreezing.

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°Foven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.

cake
Bakeand 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. AIiow about two

hours to thaw a large cake,

,= !cings made with egg white do not

f -;=-+~ree~e

~%:...~withpowdered sugar, butter, fudge

or whipped cream freeze

@-J&@~
#fIX%ecl before frieezing, cool ancl

package them cafefuliy in mOisture/

S~tiSf~CtO~il~, T~os~ ~a~~

we!i.

vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperature in wrappings. Refriger­ator cookie dough may be wrapped
and frozen in bars.Slice as needed,

without defrosting, and bake.

Pies

Most pies exceptcream, custard or
meringue-topped pies freeze well,

bakedor unbaked. Baked pies
storefor a longer time. Omit steam
ventsfrom piesto be frozenunbaked.

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

minutes.Thawfrozenbakedp~es,
wrapped,

temperature. Toserve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.

Bake,cool and wrap

serving,thaw,unwrapped,at

temperature or warm, unwrapped,
in 300°F oven.

$~@jg=j~ish~~

EMchfooasas chili, spaghetti

sauce,casseroles,etc.,are

preparedinthesamemanneras

for immediate serving with the
emxpticm of seasoning. During

for 1to 1% hours at room

atonce.For

room

storage,onion flavor becomes less

noticeable and celery flavor more

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

Cool main dishes after cooking;
packagein moisturelvapor-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 oven for

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 as they separate and
soak into the bread.

Meat, fish, some cheeses, poultry
and peanutbutter
fillings

forfreezing.Cookedeggs

are recommended

become tough whenfrozen.Other

fillingscanbemoistenedwith milk,
cream,picklerelish,chili sauce,
cafsup,fruitjuice,a little
mayonnaise

Lettuce or other salad greens and
raw vegetables do notfreezeWeIIand

should be addedjust beforesewing.

~fr~psandwichesh mokWre/vapo~-

proof material and fiwsze,

or salad dressing.

,

0 “ -

...,

Proper packaging is essential

for successful freezing. I%cause

solidlyfrozenfoods lose moisture

inthe dry0° to 5°E temperatureof
afreezer,they must beproperly
protectedbytopquality packaging
materialsthat aremoisture/vapor­pmof. Freezertape is

wrappings

Materials
Cartonswith

moisture/vapor- vegetables,

proofliners
Foilcontainers
Polyethylene

bags
Giassfreezer

jars

~lastic containers Sauces, fruits,

and boil-in bags vegetables,

Laminated

Heavy-dutyfoil

Cellophane

andfor labeling.

paper Meats

used to seal

LJses
Fruits,

some meats
Cookedfoods
Bakedfoods,

meats

Juices,fruits,
vegetables,

cooked foods

cookedfoods

Meats,baked
goods, leftovers

Bakedgoods,

sandwiches,

small meatcuts

1. Placefood in center of wrapping

paper.

llllli~ ‘-- I

llw------

2. Bring two parallel edges

together. Fold in lock seam, repeat

untilthe lastfold rests firmly on food.

—

-.

———.

Eh.mm’s’

Placefooddiagonallyononecorner

ofpaper.Roll

diagonally, folding

asyou

1-

Cartonsand ccmtainef’s-Fruits,

vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.

wrap

p@er and food together

inextramaterial

roll. Sealwith freezertape.

---- .

I

—

—-— -- -.

-- —

I

I

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

firmlywithheavystring.

10

.—..

Aluminum foi!—Place food on

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

t------ --+

I

-—-—

-

—-’-

-.

I

00wk3inf3~-i%esureto .---;::~

label all containers and packagesrk. , 1
with contents and date that it was
placed inthe freezer.

~:yl

not Useanyt?$em-1’icddevice

.“

Mwthg yourfreezer.

Depending on the climate you live

in, humidity and usage, your

freezermayneeddefrostingonly
onceortwice a year.if possible,
chooseatime to defrostwhenfood

supplyis lowest.

l%e l%as@s~ fto

Defrostingcanbe done quicklyand
easilybyscraping freezing
surfaceswith a plastic scraperor

woodenspatula when frost is more

1/4inch thick.

than

DONOTuse an ice pick or sharp

edgedinstrumentas it my

damage w scratchthe freezer.

For

and Frcm

if frostistoothick or too hardtobe
scraped,we suggestyoudo the
following:

1.Removepowercordplugfrom

outlet.

2. Removeall foodfromfreezer.
Foodmaybetemporarilystored in
largecorrugatedpaper boxes,
insulatedbags,towelsorwrapped
in newspaperstopresetvecoldness.

3. Yourfreezerhasadefrost
waterdrain at the front anda hose
adapterthat is packagedina bag

inthe bottom of freezer.Remove
draincapon front of freezer,insert
hoseconnectorand attach hose.

Afterattachinghose,remove
drainpluginsidecabinet,

Spongeremaining moisturefrom

the bottom of the freezer.

4. Youmay hastendefrosting by
leavingthe freezerlid open and

removinglarge,loosepiecesof
frost beforethey melt, or byadding
pansof hotwater.

Note:Watermaydrip from the back

flange of the lid coverduring
defrosting. This is normal. Ice

builds up in the lid insulation when
the lid isopen for adding or
removingfood and melts during
the defrosting operation.

!5. Afterfrost iscompletely

removed,rinsethe insideofthe
freezerwith asolutionof warm
waterand baking soda(aboutone
tablespoonof sodato eachquart of
water),Youmayusemild soapand
warmwater,butfollow with a
bakingsodasolution.Rinsewith
cleanwaterandwipe dry.DONC)T
useharshor gritty cleaners in the
interior,

Warning:When deming inthe
vicinityof electricalparts
(kumps,switches,controls,etc.)
wringexcessmoistureout of

spongeor clothsothat i?will be
bare;ydamp to preventwateror
liquidfromgetting intoany
electricalpartand cawing a
possibleshock hazard.

6. Replacethe drain plug inside

the cabinet and the cap on the
defrostdrain.

7.Foldoveranddrythe gasketon

the hinge side ofthe lid.
$. Pluginthe freezer at the electrical

outlet. Turnthe temperature control
to its regular position and return
foodto the freezer.

I?as=lLl-

msim7iK.

@Fa.1 -

_.

faamr.

o‘}’

I

the finish. The

finishcmtheoutside of the freezer

isa highquality,baked-onpaint
finish. With proper care, it will stay
new-lookingand rust-freeforyears.

Apply a coatof appliance polish
waxwhenthefreezeris newand
then at leasttwice ayear.

Appliance PolishWax&.Cleaner
(Cat.No.WFM7X216)is available

from GEAppliance PartsMarts.
Keepthe finish clean. Wipe with a

cleancloth lightly dampened with
appliance polish waxor mild liquid
dishwashingdetergent. Dry and

polishwith a clean, soft cloth. Do
not wipe the freezer with a soiled

dishwashingcloth or wet towel. Do
not use scouring pads, powdered
cleaners,bleach, or cleaners
containing bleach.

Caution—Takecare in moving the

freezerawayfrom the wall. All
typesof floor coverings can be
damaged, particularly cushioned
coveringsand those with

embossed surfaces.

hsicie

Clean your freezer at least once
a year.Beforecleaning the inside,
besure to removethe power cord
from the electrical outlet.

Disconnectthe powercord plug
fromthe wailoutlet. Removefoods,
defrostandcleanthe freezer.

E@surethe freezerstaysinan

uprightposhkm during actual
movingand inthe van.‘Thefreezer
mustbe secured in the van to
preventmovement.Protectthe

cwtsideofthefreezerwitha blanket.

go cm

Tomaintainfreezer in operation

duringvaca~hs, be sureyour
housepowwis not turnedoff.

Forsure protection of freezer
contents,you maywant to aska

neighbor to checkthe power
supply and freezer operation every
48 hours.

For extended vacations or
absences, you may prefer to move
yourfrozen foods to a storage
lockertemporarily. If your freezer is

to be left empty, disconnect power
cordplugfrom walloutlet.Toprevent
formation of odors, place open box
of baking soda in freezer and leave
freezer lid open.

Whenthefreezerisnot
operating,it

unheated house or room without
damage to cabinet or mechanism.

can be left in an

1. Keepthe freezer lid closed. Your
freezerwill keepfoodfrozenfor24
hoursif youkeepthe warmairout.

2. If the freezerisoutof operation
for 24 hoursor more,adddryice.
Leaveice in largepiecesandplace
it ontop ofthe food.Add more ice
asrequired.

Handlingofdry ice
can cause freezingof the t~ands—
glovesorother protection is
recommended.

3. If dry ice is not available,
movefoodto a frozen food locker
temporarily until power is restored.

Toch?anthe inside of the

freezer,
MOW instructionN5
onpagefit.

An open boxof baking soda in the
freezerwill absorb stale freezer
odors. Change the box every three
months.

——

-—

—.—

FF&?%zi%lDOESNor

FREEZERSTARTS

FREQUENTLY

TQo

FREEZER

T“OLONG

OPERATES

NOISYCWERAT!ON

$ Freezermy not bepluggedh at wall CN.MM.

@Hplug 4sSecure and the fremmrMill fails toOpwate,

kW NW www CMJW tO

* Packag@maybe holding lidopen.
* issetcmtcwhigh a number.
@L@was opened too frequently or too long.

@Uniformtwnperature’in cabinet is being mtaint~hwd,

@packagemaybe holdiri~ the lid open. ,
@Lid wasopenedtoa’frequently or to; long+

@Temperafu’;&ccmtroii$ set ontoo high a numb’&

@inadequate air circulation spacebehind cabinet. Nepdsproperclearanceat back—

seepage4.

* The ff~~r

Cabinetis not positioned solidly on floor. Use shims to correct for unevenfloor.

e

!<

~~y @ Wgjak, ca~~ing ~@j fy~~~e~ &j ~j~fa~e w~~~ ~~e carnp~e$$~~ is on,

determine if there isa tripp~d circuit bn+mkeror burned oul fuse.

,.

pkq 23Immp w tiI SIIWM q@kmf23

.,

.

CAWNETW13RATES

FREEZER

TEMPERATURE

T(X3WARM

ALARM SOUNDS

I

0Weaknessin roomfloor. Placing 2 x 4’sunder the length of the freezerwill help
supportit and mayreduce vibration.

~Cabinet is not positioned solidly on floor. Use shimsto correct for unevenfloor.

~Lid wasopenOdtoo frequently or too long.
IPackagemaybe holding the lid open.

Freezerhas not yet cooled downafter temperature control dial isturned to a colder

etting. Set TEMP switchatOFF temporarily untii new cold level is reached.

A ht of t,mfrcwenfood added at one time will raise freezertemperature, Set TENIP
K3NITCN3switch at OFF temporarily until temperature returns to normal for the
A?cted $xWing.

(continued next page)

——

FOODS

FFEEZER

TEMPERATURE

TOOCxXJ3

FCKNXDRYINGOUT

MoisTuRE

CCXM32TING

ONCWR3KE Cr
CABINET0!3 Lii3

LIDWON’T
HJLLY

CLOSE

3LOWSTAi?TiNG
r~~EA~E~ ~~f~~

“tJFlNEi3OFFFOR
4PEFlioDOFTilVIE

=113iowrIfuseor tripped circuit breaker.
@Not ph.Qg6din.
@Packagemaybe hoidingthe lid qmn.

~Temperatureccmtmi

~Packages

Extendedhot,humidweather.

@

arenotproperiywrappedor seaied.

issetontoohighanumber.

~Packagemaybehoidingtheiidopen.

* Buiit-inoverioadprotection.

-a”

XCES$iVEFROST

13JILD4JP

sLidwasopenedtoofrequentlyortooiong.
BPackagemaybehoidingtheiidopen.
sExtendedhot,humidweather.

(–h
i.,,

./

--L-, ..,

ssumme that ~~ you ever neecl hhmatkm or asskxm

om GE, we’ll

AGE ConsumerServiceprofessional

illprovideexpertrepairservice,
scheduledatatimethat’sconvenient
foryou.ManyGE ConsumerService

company-opemtedlocationsofferyou
servicetodayor tomorrow,or atyour

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

knowyourapplianceinsideandout—
somostrepairscanbe handledinjust
onevisit.

be there.All youhaveto do is caH—toM-ee!

Youcanhavethesecurefeelingthat
GEConsumerServicewillstillbe
thereafteryourwarrantyexpires.Pur-

chaseaGEcontractwhileyourwar­rantyisstillin effectandyou’llreceive
asubstantialdiscount.Witha multiple­yearcontract,you’reassuredof fhture
serviceattoday’sprices.

WhateveryourquestionaboutanyGE
majorappliance,

GE Answer Cente@

informationserviceisavailableto
help.Yourcall-and yourquestion—
willbeansweredpromptlyand
courteouslyAndyoucancallany
time.GEAnswerCente@serviceis
open24hoursaday7 daysa week.

TelecommunicationDevicefor theDeaf

Indivitkds CpIifk!d tow-vice their

appliances canhaveneeded

own
partsor accessoriessentdirectlyto

theirhome,freeof shippingcharge!
The GEpartssystemprovidesaccess
toover4’7,000parts...andallGE

GenuineRenewalPartsarefilly
~t,al~ailted-~SA, Masteflard~d

Discovercardsareaccepted.

Usermaintenanceinstructions
containedin thisbookletcoverproce­duresintendedto be performed by
anyuser.Other servicinggenedy

AR&i be?-efeHed@‘qLM.Mfed.%x=

tiECt3p~I-SQINl~l.$~~~~~~~1~~s$be
C+@S+:<~~~;,&&@

.“?Siilcehplwpsl” Sel-vicing

E??syCa?lsau~lsafeqXXa&wL

Srcnm Ah

——. -——

M— - .!..,
. . . —. ..- 0.

,“, ..- ml.. -.

-m-...

. . .. .. .

Upon request,GEwillprovideBraille

controlsfor avarietyof GEappliances,

andabrochureto assistin planninga
barrier-fi-eekitchenfor personswith
limitedmobility,Toobtaintheseitems,
freeof charge,call800.626.2000.

Consumerswithimpairedhearing
or speechwho haveaccesstoaTDD
or a conventionalteletypewritermay
call800-TDD-GEAC(800-833”4322)
to requestinformationor service.

!

I

1!

/

I

Save proofoforiginalpurchasedatesuchasyoursalesslipor cancelledcheckto establishwarrantyperiod.

!S

FULL.

Fororie yearfrom date of original

purchase,we will provide,free of
charge,parts and sewice labor in
your hometo repairor replace
ar?ypart of the tkeezerthat fails
becauseof a manufacturing

defect.
FULL FIVE-YEAR WARRANTY

Forfive years from date or original
purchase,we will provide,free of
charge, parts and servicelabor in

your hometo repair or replace any

part of the sealed refrigerating

system (the compressor,

condenser,evaporator and all
connectingtubing) that fails
becauseof a manufacturing
defect.

!s

@Service trips to your hometo
teach you how to use the product.

Readyour Use and Care material.

If you then have any questions

about operating the product please
contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:

GE Answer Center”

800.626.2000

consumer information service
~Improper installation.

-—

FOODSPOIL.AGE”..

Wewill payforfoodspoilage

(notto exceedthecumulative
limitspecifiedbelow)that occurs

becauseof a manufacturingdefect
eitherin:a)
withinoneyearfromdateororiginal
purchase,orb)

sea/ed

fiveyearsfromthe dateoforiginal

purchase.

Freezer Capacity

14.9 cu. ft. and smaller

15.0 cu. ft. and larger

Within 30 days after food
spoilage occurs,you must provide
satisfactory proof of the spoilage
to a Factory ServiceCenter, an

authorized CustomerCare@
service or the dealer from whom
the freezer was purchased.

If you have an installation problem,
contact your dealer or installer. You
are responsible for providing
adequate electrical, plumbing and
other connecting facilities.

oFood 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.

anyparlofthefreezer

anypatiof the

refrigeratingsystemwithin

Cumuiathre

Limit

$100.00

$150.00

TtIis warrantv is extendedto
the original &rchaser and any
succeedingownerfor products

purchasedfor ordinaryhome use
in the 48 mainlandstates, Alaska,
HawaiiandWashington,D.C.In
Alaskathe warrantyis the same

exceptthat it is LIMITEDbecause
you mustpayto shipthe productto
the serviceshop or for the sewice

technician’stravelcoststo your

home.

All warranty service will be

providedby our FactoryService
Centersor by our authorized

Customer Care” servicersduring

normalworking hours.
Look in the White or Yellow Pages

of your telephone directoryfor
GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE. GENERAL ELECTRIC­HOTPOINTFACTORYSERVICEor
GENERALELECTRICCUSTOMER

CARE@SERVICE”

eReplacementof housefuses or

resetting of circuit breakers.

eFailure 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.

WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.

7

AvEz

~

Part

Pub

S.91

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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Affairs, GE Appliances, Louisville, KY 40225

NO. 162Df1522PO02

No. 49-6653

GG