ApplianceRegistration
CareandCleaning
Defrosting
Energy-SavingTips 2
FreezingRecommendations 5-10 RepairService
DairyProducts 9
2
12
11 PowerFailure
ModelandSerialNumbers
Moving&VacationTips 12
ProblemSolver
SafetyInstructions 3
2
12
M, 14
15
Fruit
Meats,PoultryandFish
PackagingSuggestions
PreparedFoods
StorageTime
Vegetables 7
Installation 3,4
AdapterPlug
Clearances
ElectricalRequirements 3,4
ExtensionCord
Grounding
Location
Lock
chest Model‘anal p ~
8 TemperatureAlarm 5
6
10 Warranty
9
6
4
4
:
4
5
TemperatureControl
BackCover
4
us w m
.
Red this bookcamfdiy.
It is intendedto helpyouoperate
and maintainyournewfreezer
properly.
Keepit handyfor answersto your
questions.
Ifyou don’t understandsomething
or needmore help,write(include
yourphone number):
ConsumerAffairs
GEAppliances
Appliance Park
Louisville,KY 4022!5
Keepproofof original purchase
date(suchas yoursalesslip or
cancelled check)with this bookto
establishthe warrantyperiod.
writedwvnthe model
am! serial numbers.
You’llfind them on a platelocated
atthe top left outside rearcornerof
the freezer.
Thesenumbersare alsoon the
ConsumerProductOwnership
RegistrationCardthat camewith
yourfreezer.Beforesending in this
card, pleasewritethese numbers
here:
Model Number
Serial Number
Usethese numbersin any
correspondenceor service calls
concerning yourfreezer.
Ifyoureceivedadamagedfreezer,
immediatelycontactthe dealer (or
builder)that sold you the freezer.
Savetime and money.
Beforeyoucall forservice, check
the Problem Solveron pages 13
and 14.It lists causesof minor
operating problems that you can
correct yourself.
QLocationof yourfreezeris
important. Don’tlocateit in awarm,
unventilatedlaundryareaor storage
room.Avoidputting it nexttoyour
range,a heatingventor wherethe
sunwill shinedirectlyon it.
* Tryto arrangeyourfrozenfoods
systematicallyso youcan find what
youwant inthe freezerquickly.
oDon’topenthe freezerlid more
oftenthan necessaryand close it
assoonas possible,particularly in
hot, humid weather.
@When usingyour freezer,be
careful notto leavethe lid open.
Alwayscheck to makesurethe
freezerlid isproperly closed before
leavingthe houseor retiring for
the night.
oIf youturn the temperature
controlto the coldest position for
quick freezing, don’t forget to turn
it backto the regularsetting.
2
__ .
usingthis
appliance,alwaysexercisebasic
safetyprecautions,inclucflngthe
foilowing:
Usethis app!kme onlytir M
@
intended ptir~ose asdescribedin
this Useand Care 1300k,
@This freezermustbe properly
installedinaccordancewiththe
Ibstailati(milrastructionsbeforeit
iswwi. Seegroundinginstructions
belowand onpage 4.
~N~vcwunph.ugyourfreezerby
pullingon the
grip plug firrnl~and pu/1straightout
from the outlet.
@Repairor rep\aceimmediately
all electric serwicecordsthat
havebecome frayedor otherwise
damaged. Donot use a cordthat
showscracksor abrasion damage
along its length or ateither the plug
or connectorend.
* Afteryourfreezer is inoperation,
do nottouch the coldsurfaces,
particularly when handsare
damp or wet. Skin may adhereto
these extremely cold surfaces.
~I130not operate yourfreezerin
the presence of expbive fumes.
powercord.Always
,,
Youmaysafelyrefreezefrozen
foodsthat havethawedif theystill
containice crystalsor if they are
still cold—below40°E (Shellfish
cannotbe keptaboveIQ*F.safely
becauseof bacteriagrowth.)
Thawedgroundmeats,poultry,
orfish that haveanyoff-odoror
off-colorshould notbe refrozen
and should notbe eaten.Thawed
icecream should bediscarded. If
the odor or colorof anyfood is poor
orquestionable, get ridof it. The
foodmay bedangerousto eat.
Evenpartialthawingand refreezing
reducethe eating qualityof foods,
particularly fruits, vegetables,and
preparedfoods.The eatingquality
of red meatsis affected lessthan
that of manyother foods. Use
refrozenfoods assoon aspossible
—theywon’t keep aslong asfoods
frozenonly once, andthe sooner
they’re used, the better their eating
quality will be.
C+Hyour old freezerisstill around
%hehouse but not in use,be sure
to removethe lid or door.This will
reducethe possibility of danger to
children.
Cautionshould beus~dwhen
removingthe door63fafreezer.
‘ ‘“~
The power cord of this appliance
is equipped with a three-prong
(grounding) plug which mateswith
a standard three-prong (grounding)
wail outlet (Fig. 1)to minimize the
possibility of electric shock hazard
from this appliance,
w
Fig. 1 ‘
Y
I-lavethe wall outlet and circuit
checked by a qualified electrician
to make sure the outlet is properly
grounded.
lfkUREPROPER‘
GROUNDEXISTS
BEFOREUSE
3
Where a standardtwo-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replacedwith aproperlygrounded
three-prong wall outlet.
cmNo-r, ANY
Cxrr
Cm THE
THE’
ifxxw2
(contimedm?xtpage)
Use ofadapterplug
Becauseofpotential safety
hazardsunder certain conditions,
westrongly recommendagainst
useof an adapterplug. However,
ifyou still electto usean adapter,
wherelocal codes permit, a
THVIPCM3MY CONNIXTION may
be madeto a properly grounded
two-prongwall outlet byuseof a
ULlisted adapter (Fig. 2)availabie
at most local hardwarestores.
TEMPORARYMETHOD
Fig. 2 ““ ‘
The larger slot in the adapter must
bealigned with the largerslot inthe
walloutlet to provideproperpolarity
inthe connection of the power cord.
CALJTKXM:Attachingadapterground
terminal to wall outlet coverscrew
does not ground the appliance
unless cover screw is metal, and
not insulated, and wall outlet is
groundedthrough housewiring.You
should havethe circuit checked by
a qualified electrician to make sure
the outlet is properly grounded.
When disconnecting the power
cord from the adapter, always
hold the adapter with one hand.
Ifthis is not done, the adapter
ground terminal is very likely to
break with repeated use.
Should the adapter ground
break, iX3 NOT USE the
appliance until a proper ground
has been
BEFOREUSE
Use ofextensionmrds
Becauseof potentialsafety
hazardsundercertain conditions,
we strongly recommendagainst
the useof anextensioncord.
t-iowever,if youstill electto usean
extensioncord,it isabsolutely
necessarythat it bea ULlisted
3-wiregroundingtype appliance
extensioncordhavinga grounding
type plug and outletand that the
electrical rating ofthe cord be 15
amperes(minimum)and 120volts.
freezershouldalways
T’he
be pluggedMO itsown+
individualelectricalOut$et——
(115volt, 60 Hertzsingle phase
AC).This is recommendedfor best
performanceand to prevent
overloading housewiring circuits,
which could cause a possiblefire
hazardfrom overheatingwires.
Freezer
Location
Yourfreezershould beconveniently
located for day-to-dayuse in a dry,
well-ventilated room.
Formost efficient operation, it
should not be locatedwhere air
temperature aroundthe freezer is
ever higher than 1lO°F,or co!der
than 32°F.
Be sure to install yourfreezer on a
floor strong enough to support it
when it isfully loaded.
Also see Energy-SavingTips
regarding location,
The freezer must besolidly
positioned onthe 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, piace 2 x 4’s under its entire
length io assure adequate support.
Clearance
Allowa 3-inchclearanceonall
sidesfor properair circulation.
Stmh’lg
1.Cleanthe insideof the freezer
with a mild solution of bakingsoda
andwater(seepage 12).
2. Connectcordto poweroutlet.
3. Set alarmto OFF.
4. Turntemperaturecontrolto
No.1.This isthe normalsetting for
safe long-termfreezing. Forcolder
temperatures,turn to higher
numbers.
5. Allow freezertooperate for at
leasttwo hours beforeplacing food
inside.
6. Set alarm to ON.
TemperatureCbntm!
Freezingtemperature selection is
made bysetting the control from
No. 1to No.7 (coldest),
Normal safe freezing level is
obtained by setting the control
at No. 1.
4
FFiESl+MEATS
(Mcmgs)
Roasts(Beef,Venison) . . . . . . .....6-12
ffoasts(Larnb). . . . . . . . . . . . ......6-9
Floasts(Pork&Veal) . ............4-8
Steaks(Beef). . . . . . . . . . . . . . .....6-12
Chops(Lamb) . ...--............6-9
Chops(Pork) . . . . . . .............3-4
Ground&StewMeats . ...........3-4
VarietyMeats(Beef) . ............3-4
VarietyMeats(Pork) . ............2-3
Sausage(Pork) . . . . .............1-2
Opossum,Rabbit,Squirrel . ....,..6-8
PFNICESSEDIW5ATS
Bacon......,.. . . . . . . . ........1
Frankfurters . . . . . . . . . . . . . . . ... .V2-1
!-iam(whole,halforslices). . .......1-2
COOKEDMEATS
CookedMeats&MainDishes .. ....2-3
Gravy&MeatBroth. . ............2-3
I%ESHPOULTIIY
Chicken&Turkey(whole) . . .......12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces) . . . . . . . . . ........6
Duck&Goose(whole). . . . ........6
Giblets . . . . . . . . . . . . . . . ........3
GameBirds . . . . . . . . . . . . . . . .....8-12
(Monw)
,
GOOKEDPOLJLTRY
Pieces(coveredwithbroth) .. ......6
Pieces(notcovered) . . . . . ........1
CookedPoultryDishes
FriedChicken . . . . . . . . . . ........4
FISH
Shellfish. . . . .. . . . . . . . . . . .
LeanFish . . . . . . . . . . . . . .. . . . .
FattyFish. . . . . . . . . . . . . . .. . ... .Upto2
Shrimp(raw,unpeeled).. . .. ......12
Shrimp(cooked).. . .............2-3
PRODUCE
MostFruits&Vegetables. . .....,..842
Asparagus . ...................6-8
Mushrooms. . . . . . . . . . . . . . . . . .
Onions . ......................3-6
CitrusFruits . ..................3-4
Potatoes(french-fried). . ...,......2-3
BAKEf3YGOOl)S
Breads,Quick(baked). . . . ........2
Breads,Yeast(baked). . ..........4-8
Breads,Yeast(unbaked)
Cakes(frosted) . ................1-2
Cakes(unfrosted) . ..............3-4
Cookies. . . . . . . . . ..............3-4
Pastry(unbaked). . . .........,...2-3
Pies,Fruit(baked) . . . . . . . ... ... ..Uptol
Pies,Fruit(unbaked). . ...........2-4
. ..........4-6
... ... ....Y2
.
.!. .upto4
.,upto6
..Upto6
DAIRYPRODIJCTS
Butter(salted) . . . . . ..,....,...,.3
Butter(unsalted). . . ....,........5-6
CottageCheese . . . . . . . . ........1
SoftCheese . ..................2-4
HardorSemi-hardCheese .. ......6
Eggs(removefromshell). . . .......12
lceCream,Sherbet.
Milk . . . . . . . . . . . . . . . . . . ........1
OTHEFIFOO13S
Candies . . . . . . . . . . . . . . . .......12
Left-overs(cooked).
Pizza.. . . . . . . . . . . . . . . . ........1
PreparedDishes.. ......,....,..1-2
Sandwiches. . .. . . . . . .. . . . . . . .
Soups,Stews,Casseroles.........2-3
Newtechniques areconstantlybeing
developed. Consult theCountyExtension
Serviceor your local Utility Company for
the latestinformation onfreezing and storing
foods.
.. .., ,.. ... ..Uptol
.. .. ... ... ..,UptO1
(Men@
.
,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 poultryas commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-proof material.
Meat
Remove as much bone and fat as
possiblefrom meat beforepackaging.
Do not salt meat. When individual
piecesof meatarepackagedtogethe~
place double thickness of freezer
wrap between them for easier
separation during thawing.
Clean thoroughly before packaging.
Padsharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately
Wild Game
The same methods suggested for
poultry and meat may be usedfor
preparing and freezing wild game.
Fish
Clean fish thoroughly beforepackaging. Cut-up pieces of “!ean” fish
such ashaddockand cod shouldbe
rinsed in brine madewith 2/3 cup of
puretable salt per gallon of waterto
reduceleakageduringthawing.Keep
in solutionnot over1 minute.Brineis
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
clams,
WashsheHsin running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters.Scallops maybe rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezercontainers.
6
Crabsand Iid3sters
Chill fish and remove back shell.
Steam or boil inwater for
minutes. ~ool 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.
15to Xl
I
i
I
—
t. Onlvvegetables attheir peakof
maturfiysfiould bechosen~orfreezing.
Somevarietiesofvegetablesarebetter
adapted for freezingthanothers.For
completeinformation,contactyour
CountyExtensionService.
2. Sort, cleanand washvegetables in
coldwater.Keepthoseofthesamesize
alltogether.Largepiecestakelonger
blanching.
3. Workwith small amounts,about one
pound,that can bepackagedin a short
time.
4. Blanchall vegetablesexcept
tomatoes,greenpeppersandherbs
beforepackaging. Properblanching
stopsthe ripeningprocesssovegetables
areheld at their peakoffreshness.
Boiling-watermethod
(a)Selectlargeutensil
capacityand fill with one gallon of
waterfor each poundof vegetables
to be blanched atone time. Usetwo
gallonsfor each pound of leafy
vegetables.Bring waterto boiling.
(b) Blanchonepoundof vegetables
at a time. Placevegetablesin awire
basketor colander.Immersein boiling
waterandcover.Count time immediately
after boiling begins (seeguide at right).
Forhigh altitudes, add 1minuteto
blanching and chilling times.
(c) Chill vegetablesquickly the same
length oftime asfor blanching by
plunging them into icewater,or under
cold running water.Remove from water
and drain ontowels.
of4-or 5-quart
Steammethod
Usepressure cooke( vegetable
t?lanche~orotherlarge utensil.
(a)Fill untensil with 2 inches of water,
Bring to boiling point.
(b) Place vegetables in a wire basket
or rack abovethe boiling water.Cover
and begin timing immediately (refer to
guide at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by
plunging them into ice water,or under
cold running water. Removefrom water
and drain on towels.
Packagevegetables in moisture/vapor-
proof containers. Leavel/2-inch head
space in package (l V~-inchfor glass
containers). Freeze quickly.
VEGETABLE PREPARATION
ASPARAGUS Washin cold water, Smallstalks
BEANS Cutsnap beansin 1or
Green 2-inchpieces.Leave
BEANS Washandsortpods in cold Small
Lima
BROCCOLI Selecttender uniform
BRUSSELS Cleanand cut sproutsfrom 4 rein!
SPROUTS main stem,sori according
CARROTS
CAULIFLOWER
CORNon COB
CORN Scald
Whole Kernei chill. Cut off ‘wholekernels.
GREENS Beetgreens,collards, kale, Beet greens, kale,chard,
PEAS Shell anddiscard over- 2rein:” 2 min. Chili and drain. Package
POTATOES Peeland slice lengthwise Cool to room temperature.
French Fried for frying. Fryin deep fat
POTATOES Select smooth new 3 to 5 min. Chill, drain, package in
White
POTATOES
Sweet lender and cool, Peel; cut
SQUASH Select tender squash with
removetoughpartof stalk, 2min. 3 rein?
sortaccordingto sizeof
stalk.Cut spearstofit
containers,or cut in 2-inch
lengths.Scald according
tosizeof stalk.
“French” beanswhole
orslice,
water.Scald,cool in ice 1rein: 4 min.
waterand squeezebeans
outof pods.
headsof darkgreen color.
Letstand l/2-hour in saited
water(4teaspoonssalt in 1
gaiionwater)toremove
insects.Washand remove
woodystems.Spiit
lengthwise intopiecesso
budsare not morethan 11/2
inchesacross.Scald.
tosizeand scaid,
Clean,washandpeal.Leave
smaii carrotswhoie,Cut
othersintoslicesor cubes.
Trimand wash. Breakinto 3 rein:’
flowerets1 inch wide and
about 11/2to 2 inches long.
Soakinsaitedwaterfor
30 minutes. Drain.
Seiect youngcornwith Smali ears
thin, sweetmilk. Huskand 7 rein?
removesilk. Washears
carefully.Sort according
to size.
cornoncoband
mustardgreens,spinach,
Swisschard,turnip greens.
Wash and lift out of water
to drain. Removetough
stemsand imperfectleaves.
Cut in pieces, if desired.
Scald.
maturepeas,
heated to 360°F,for
4 minutes untii tender but thaw and cook in 375°F.fat
not browned. Drain well.
potatoes directly from
aarden. Wash. Deelor
scrape,and scald. space. Seai.
Wash. Cook until almost
in halves, slice or mash.
soft rind. Cut in l/2-inch
slices.
BLANCHING
Boiling Steam
Water
Mediumstalks
3 mine
3rein?
Mediumto large
2to 3 min. 4 to 5 min.
3 min. 5 rein:
3rein:
Medium ears
9 rein:
11min~ - 12min.
to6 rein?
5
mustardandturnip greens
2 rein:
3min.
IV2to 2 min.’
3 rein:
“Preferredmethod
4rein:
41/.rein,
51/2min.
41/2min.
41/~min.
9 min. scald. Wrapseveral ears
10min.
Lar~eears
6 min.
Collards
Spinach
41/2 min.
PACKAGING
Chill immediately.Drain.
Packwhole stalksparallel
with headsin alternate
directions,leaving no head
space.Seal.
Chill and drain. Packin
freezercartonleaving
l/2-inch head space,
Coolpromptiyin cold
water,Drain.Packin
cartons,bagsor boxes,
leaving l/2-inch head
sDace.Seal.
Chili immediately.Drain.
Packagein cartons in
aiternatedirections,
ieaving no headspace.
Seai.
Chill anddrain. Packin
freezercontainers,leaving
no headspace.
Chiil, drainand pack into
containem,leaving l/2-inch
headspace.
Chiii immediately.Drain.
Packagecompactly,
leaving no headspace.
Seai.
Chiil twice asiong asyou
together in freezer paper.
Place in polyethylene bag.
Seal.
Package.Leave l/2-inch
headspace.
Chili in cold water and
drain thoroughly between
absorbenttowels. Packin
freezercartons or bags
and seal.
compactly,ieaving l/2-inch
head sQace.
Packagein freezer bags or
cartons and seal. Toserve,
until brown. Or cook,
unthawed, in 500°F.oven.
cartons, bags or boxes.
Leave l/2-inch head
Packin freezer containers,
allowing l/2-inch head
space. Seai.
Chill immediately, drain
and package. Leave
l/2-inch head space. Seal.
‘*Use 4 teaspoonssalt to a gallon
7
1. Sort fruits for uniform ripeness,
quality andsize.
2. Wash fruits thoroughly in cold water
anddrain thoroughly,
3. Workwith small quantitiesand
freezequickly.
4. Packincartons,cuttingorslicing
largerfruits./4ddsugarorsyrup.
5.
Toavoiddiscolorationofapples,
apricots,peachesandpears,(1)add
ascorbicacidmixturetosyrup(1tea-
spoonto 1cupofsyrup)following
directionson label, or (2)dipslices of
fruit for 1minute in solution of 3 tablespoonslemonjuice to 1gallonwater,
rinse in cold water,drain, andpack in
sugar or syrup. Placecrumpled piece
ofcello or waxedwrapontopof fruit
beforeclosing to keepfruit in syrup.
AlwaysMow head space.Allow
l/2-inch headspace in pint containers
(1inch for glass), l-inch headspace in
quart containers(2 inches for glass).
Sweeteningfruits heipsretainflavor,
mior andtexture. The methodof
sweeteningdepends on fruit used. See
guideat rightfor recommendedmethod.
(a) Dry sugar pack. Suitabie for fruits
that maketheir ownjuice whensugar
isadded. Add dry sugar (seeguide at
right) and stir gently until mostof the
sugar has dissoived in thejuice drawn
from the fruit, then pour intocontainers.
(b) Syrup pack. Suitable for fruits
which havecomparatively little juice,
and those which darken readily.Add
syrup to cover fruit. Allow l/2-inch head
space (1%inch for glass containers).
(c) Unsweetenedpack. Suitable for
speciai diets.
‘for
PercentagetoheaddedperApproximate
ofsyrup olntofwater
30%0(light)’ 1
40%0(light)*
50% (medium) 21/2
60%0(medium) S% 2
6!Y!!0(heavy) 4f/’
*Recommendedformostfruits
Method: Dissolvesugar in boiling
wateror mix thoroughly with cold water
until dissolved. Chill beforeusing.
Cupsofsugar
1
J/z
yieldin pints
jy~
11/~
173
21/4
FRUIT
APPLES Wash,peel and slice apples to about
APRICOTS
BERRIES Propermaturity isimportant. Immature (1)Maybe packed dry,or (2)packed
CHERRIES Wash,sortand stem. Chill in refrigerator
Sour until firm enough to removepits. weightuntil sugar is dissolved.Pack.Seal,
CHERRIES Preparequickly in sameway assour Coverwith 40%0sugar syrup which
Sweet cherries,However,sweetcherries may be
CRANBERRIES
MELONS
Cantaloupes and removeseeds(removewatermelon
Honeydews
Watermelons
ORANGEand
GRAPEFRUIT with sharp knife just belowwhite
SECTIONS
PEACHES
PEARS
PINEAPPLE
PLUMSand
PRUNES orleave whole,
RHU6ARf3 Wash, trim and cut stalks into l-inch Packwithout sugar or cover with 40%
PREPARATION PACKAGING
l/2-inch thickness.If apples aretobe
packedInsugar,preventdiscoloration by acidtoeachcup of syrup.
(1)steamingfor V/2to2minutes,or
(2)dipping in solution of 3 tablespoons
lemonjuice to 1gallon waterfor 1 minute,
rinsing in cold water,and draining,
Solutionmaybe reused.
Selectfirm, fully ripe fruit of bright, Syruppaclr; Packin container; cover with
uniformcolor.Washand sort asto size.
Halveand removepits. Peeland slice,if beenadded [1teaspoon ascorbic acid to
desired.Heatunpeeled fruit in boiling
water1/2minute.
berriesshould notbe used. Washin cold
or icedwaterand drain thoroughly on crushed or pureed berries, pack4 parts
absorbentpaper towels, of berries to 1partof sugar.Stir until
frozenwhole,with or without pits,
Washin iced water,stemand eliminate Cranberries may be packedwhole,
poorberries. Drainwell.
Selectfirm, well ripened fruit. Cut in half Coverwith orangejuice or 30%0sugar
seedsasyoucut balls). Scoop out melon
balls or cut in 3/4-inch cubes.These fruits
maybe frozenalone or in combination,
Selectfirm fruit, free of soft spots. Peel
membrane.Removeall membrane. Cut ascorbic acid per quart. Oranges do not
sectionsfrom divider-membranes. Drain. needsyrup. Stir in 1/2teaspoon ascorbic
Promptnessin handling is important. Packimmediately into cold 400/0 syrup
Sort, peel (skins may be loosened by with 1 teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in container; coverwith more syrup,Seal.
boiling water) and pit. Peel and slice
1quart of peaches at a time.
Selectpearswhich are fuliy tree-ripened, Packimmediately in freezer carton. Add
Wash,peel and core.Cut in halves or
quarters.Heat in boiling 40V0syrup for been added (1teaspoon ascorbic acid to
1to 2 minutes. Cool in syrup, then drain. 1 cup syrup), Seal.
Peel,core,slice orcube,
Sort,wash in iced water, Halve and pit, Packin carton and cover with 40’%0syrup
pieces or in lengths to fit package.
SyruppcrclcSlice intocontainer,cover
with 40% syrup.Add 1teaspoonascorbic
Sugarpack: Sprinkle 1/2cupofsugar
overeach quart of apples. Stir to cover all
surfaceswith sugar.Seal. Adding 1
teaspoon ascorbicacid to sugar is an
extraprecaution,
400/osyrupto which ascorbic acid has
1cup syrup),
Sugarpack.’Mix 1teaspoon crystalline
ascorbic acid with 112cup of sugar and
sprinkle over 1quart of fruit. Stir.
whole ina40to50%0sugar syrup. (3) For
sugar is dissolved, Seal.
Mix 1 part sugar to 4 or 5 parts fruit by
contains 1teaspoon ascorbic acid
percup.
without sugar,orin a 50%0sugar syrup.
syrup.Seal and freeze.
Packsections in layers. Covergrapefruit
with 30V0syrupcontaining 1teaspoon
acid per quart.
400/o syrup to which ascorbic acid has
Packslices with two circles of cellophane
paper between each slice. Packwithout
sugar or coverwith 30%0syrup. Or,
pineapple juice could be used,
to which 1teaspoon ascorbic acid has
been added per cup. Seal.
syrup. Allow head space. Seal.
Place unopened containers in
refrigerator. Serve while fruit is
still slightly icy.
8
Butteraridiiww’garine
Overwraporiginal carton in
moisture/vapor-proofmaterialor
enclosein moisture/vapor-proof
containers.
C%eese
Freezecheese in 1/2-tol-pound
pieces.Wrapin moisture/vaporproofmaterial. Llncreamedcottage
andCamembert cheese maybe
keptin the freezerthough there
maybesome waterseparationon
thawing. Creamand processed
cheesedo notfreezewell as
freezingaffectstheirsmoothtexture.
Cream
Ordinaryhouseholdcreamfortable
usedoes notfreezeweil, but will be
suitable for cooking. Pasteurized
heavycreamcontaining not less
than 40 percent butterfat maybe
frozen. Heavycream which has
beenwhippedfreezeswell,too.
Dropmoundsofwhippedcream
on bakingsheets.Freeze.Transfer
frozen mounds quicklyto a rigid
containerand seal,separating
layerswith paper.
Ch’eanl
Ice
Commercialicecreamscan be
storedinthe freezerintheir original
carton. Home-madeicecream
shouldbepacked
proofcartons.
Fine-quality ice cream, with high
inmoisturelvapor-
creamcontent,will normallyrequire
slightlylowertemperatures than
“airy” already-packaged brands
with lowcream content. It will be
necessa~ toexperimentto determine
the location in the freezer and the
temperature control setting to
keep
yourfavorite icecreamat the right
servingtemperature.
Use only fresh eggsforfreezing.
Chill beforefreezing.Wholeeggs
maybefrozenorthe whitesand
yolks frozen separatelyasfollows:
Whole !Eggs-Mix yolksand
whitesthoroughlywith a fork. Do
r?otbeath?ail
to
each2cups ofeggs.
Add 1teaspoon salt
E@gWhites—Separate andfreeze
in recipe-sizedamounts.
Egg Yolks—Separateand add 1
teaspoonof salt or 1tablespoonof
cornsyrupor sugarper cupful of
yolks.Blendwith fork.
Packeggs infreezercarton
allowing%-inch headspace
(11/2.inchfor glasscontainers).
Thaweggsin unopenedcontainerin
refrigeratoror at roomtemperature.
-— –
-...
Ismw
—
—
—
—r
—- -
Breadand FbHs
Bake,cool, wrap and freeze. To
thaw in wrappings at room
serve:
temperature. Or, heat or toast
frozen. If desired, wrap in foil and
warm for 15minutes in 250° to
oven. /Vote: most com-
300°F
mercially baked products should
be rewrapped in moisture/vaporproof material before freezing.
Biscuits
May be frozen baked or unbaked.
Toserve baked biscuits: defrost
wrappings at
one hour.
room temperature for
Reheat for 5 minutes in
425*F oven. or piace frozen
biscuits in 375*Foven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
Toserve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw a large cake.
Icings made
with egg white do not
freeze satisfachxiiy. Those made
with powdered sugar, butter, fudge
or whipped cream freeze well.
&M3kies
H baked before freezing, cool and
package them carefully in rnoisRmV
in
vapor-proofmaterial.Theywill
thaw in about 15minutesat room
temperaturein wrappings.Refrigeratorcookie dough maybe wrapped
and frozenin bars.Slice as needed,
without defrosting, andbake.
Pies
Most pies except cream, custardor
meringue-topped piesfreezewell,
bakedor unbaked. Bakedpies
store for a longer time. Omit steam
ventsfrompiesto befrozenunbaked.
Toserve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increasebaking time 10to 15
minutes. Thaw frozenbakedpies,
wrapped, for 1to 1% hours at room
temperature. Toservewarm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
and
Bake,cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exeeption of seasoning. During
9
storage,onion flavor becomesless
noticeable and celeryflavor more
pronounced. Spicesalso losetheir
strength during long periods of
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 necessary to
preventfoods from sticking to the
pan. Or heat in a 300°Foven for
about 1 hour or until heated
thoroughly.
sarldwkxi-rips
Ail 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
andpeanut butterare recommended
fillings for freezing. Cooked eggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, a little
mayonnaise or salad dressing.
Lettuce or other salad greens and
rawvegetablesdo notfreezewell and
should be addedjust before serving.
Wrapsandwiches
proof maferial and freeze.
in moisture/vapor-
Properpackaging isessential
‘C3
~+
G.-—
.fliz.—-=
.;jt?.-ny
forsuccessful freezing. Because
solidly frozenfoods losemoisture
inthe dry 0° to 5%?temperatureof
afreezer,they must be properly
protectedbytop quality packaging
materials that are moisture/vapor-
proof. Freezertape is usedto seal
wrappingsand for labeling.
Cartonswith Fruits,
moisture/vapor- vegetables,
proof liners some meats
Foilcontainers Cookedfoods
Polyethylene Bakedfoods,
bags
Glassfreezer Juices, fruits,
jars vegetables,
Plasticcontainers Sauces,fruits,
boil-inbags vegetables,
and
Laminated paper Meats
Heavy-dutyfoil
Cellophane
meats
cookedfoods
cookedfoods
Meats,baked
goods, leftovers
Bakedgoods,
sandwiches,
small meat cuts
ilnsmdcms
Drugstore wrap
1. Placefood in center of wrapping
paper.
-—..
—-
..———
-.--
--
II[
2. Bring two parallel edges
together.Fold
until
the lastfold restsfirmly onfood.
in lockseam, repeat
B!JWWS3’wrap
Placefooddiagonallyononecorner –
ofpaper.Rollpaperandfoodtogether
diagonally,folding in extramaterial
asyouroll. Sealwith freezertape.
I
Cartons
vegetablesandcookedfoods may
be packagedinfreezercartons,
containersandjars.
— .- —-
andcontainers-Fruits,
—-— -—__
I
-. —
—.--—————————
—-.
——
Foldends, excluding as much
3.
air as
firmly
—.
possible. Seal with tape or tie
with heavy string.
—.
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
label all containers and packages ‘=;
with contents and date that it was
placed inthe freezer.
—— ——-—--
c43rntainers-Besure to
.-
——-—
--L
-——--.
—
-a=,- =-.e,
...-.-.---.
.:&.:...T,L,
...
Do notuse anyelectricaldevice
defrostingyourfreezer.
bI
Dependingonthe climate youlive
in, humidity and usage,
freezer
onceor twice a year.If possible,
chooseatime
supplyis lowest.
mayneeddefrostingonly
to defrost when food
your
The FastestWayto lIk3frost
Defrostingcan bedone quickly and
easilyby scrapingfreezing
surfaceswith a plastic scraperor
woodenspatula when frost is more
than 1/4inch thick.
IDONOTusean ice pickor sharp
edged instrument as it may
damageor scratchthe freezer.
Periodiccomplete
Rx’
Cleaningandl%st Rerncmd
Iffrost istoothick ortoo hardto be
scraped,wesuggestyoudo the
following:
Removepowercord plug from
1.
outlet.
2. Removeall food fromfreezer.
Foodmaybetemporarily storedin
[argecorrugated paper boxes,
insulatedbags,towelsor wrapped
in newspapersto preservecoldness.
3. Yourfreezerhas adefrost
waterdrain at the front and a hose
adapterthat is packagedin a bag
inthe bottom of freezer.Remove
drain cap onfront of freezer,insert
hoseconnector and attach hose.
Afterattaching hose, remove
drainplug inside cabinet.
Sponge remaining moisturefrom
the bottom of the freezer.
4. Youmay hastendefrosting by
leaving the freezer lid open and
removing large, loosepieces of
frost beforethey melt, or by adding
pans of hot water.
Note: Watermay drip from the back
flange of the lid coverduring
defrosting. This is normal. Ice
builds up in the lid insulation when
the lid is open for adding or
removing food and melts during
the defrosting operation.
!5. Afterfrost iscompletely
removed,rinsethe inside ofthe
freezerwith a solutionofwarm
waterandbakingsoda(aboutone
tablespoonof sodato eachquart of
water).Youmayusemild soapand
warmwater,butfollowwith a
bakingsodasolution. Rinsewith
cleanwaterand wipedry.DON(X
useharshor gritty cleanersin the
interior.
Warning:Whencleaning Inthe
vicinityof electricalparts
(lamps,switches,controls,etc.)
wringexcessmoistureoutof
spongeorcloth sothat it wNIbe
barelydamp to preven$wageror
liquidfromgetting intoany
electrical partandcausinga
possibleshockhazard
6. Replacethe drain plug inside
the cabinet andthe cap onthe
defrostdrain.
7.Foldoverand drythe gasketon
the hingeside of the lid.
8. Pluginthe freezeratthe electrical
outlet. Turnthe temperature control
to its regular position and return
foodto the freezer.
11
mlcaseof
faw’e:
—
outside
Protect the paint finish. The
finish cmthe outsideof the freezer
isa,high quality,baked-onpaint
finish. Withproper care,itwill stay
new-lookingand rust-freeforyears.
Apply a coatof appliance polish
waxwhenthe freezer isnewand
then at leasttwice a year.
Appliance PolishWax&Cleaner
(Cat. No.WR97X0216)is
from GEAppliance PartsMarts.
Keep the finish clean. Wipewith a
clean cloth lightly dampenedwith
appliance polish waxor mild liquid
dishwashingdetergent. Dryand
polish with a clean, soft cloth.
notwipe the freezerwith a soiled
dishwashingcloth or wettowel. Do
not use scouring pads, powdered
cleaners, bleach, or cleaners
containing bleach.
Caution—Takecare in moving the
freezer awayfrom the wall. Ail
types of floor coveringscan be
damaged, particularly cushioned
coverings and those with
embossed surfaces.
available
IDo
h’lside
Clean your freezer at leastonce
a year.Before cleaning the inside,
be sure to removethe power card
from the electrical outlet.
Tomaintainfreezerin operation
duringvacations,besureyour
housepowerh$not tu#VMMYoff.
Forsure protectionof freezer
contents,you maywantto ask a
neighborto check the power
supplyand freezeroperationevery
48 hours.
Forextendedvacatbns or
absences,you maypreferto move
yourfrozenfoods toa storage
lockertemporarily.if your freezeris
to be ieft empty,disconnect power
cordplugfmm walloutiet.Toprevent
formation of odors,place open box
of baking soda in freezerand leave
freezerlid open.
When the freezer isnot
operating, itcanbe left in an
unheatedhouse or roomwithout
damage to cabinet or mechanism.
youirncwe
Disconnectthe powercord plug
from the wail outiet. Removefoods,
defrost and ciean the freezer.
Be surethe freezer staysin an
upright position during actuai
moving and in the van. The freezer
must be secured inthe van to
prevent movement. Protect the
outsideofthe freezerwith a bianket.
1. Keepthe freezeriid ciosed.Your
freezerwi!i keepfoodfrozenfor 24
hoursif you keepthe warm airout.
20if the freezerisout of operation
for24 hoursor more,add dry ice.
Leaveice in iarge piecesand piace
iton top of the food. Add moreice
asrequired.
Handiingof dry ice
cancause freezingof the hands—
glovesor other protectionis
recommended.
3. if dry ice is notavailable,
movefood to a frozenfood iocker
temporarily until power is restored.
Toclean the inside of the freezer,
fobw Defrosting Instruction #%
on page 11.
An open boxof baking soda in the
freezerwillabsorbstalefreezer
odors. Change the box everythree
months.
FFEEzm DOESIwr
OPERATE
FREEZERSTARTS
TCX3FFIEQLENTI.Y
FREEZER
OFKRA~~$
700 LONG
*
Freezermaynot be plugged inat wall outlet,
@Hplug i%sawe andthe freezerstill falls to operate, plug a lamp w
intothe sameoutlet to determine ifthere is atripped circuit breakeror byrnpd aut,fu$~, ~
~Packagemaybe holding lid open.
Temperature control is@ ontoo high a number,
~
~Lidwasopened too frequently or too long.
eUniformtemperature in cabinet is being maintained.
@Package maybe holding the lid open. .
asmallapp!kipcf$“
>,
‘.
..
‘.,
‘$,
.. . . . .
. .. ,.
,.. ,
.’
.,
,, ‘“
. ,’
“‘“ .,-
, - .,
,’ , ,
,,,
~,,. ,
,. ‘- “
.. , ?,
,,
,. ,,
~Lidwasopened too frequently or too long.
~.
.. r
EEi!ErA
Emak.-%w
—.
——
—m —..
—
—
~
-—–
IE@#rii.
NOISYOPERATION
CABINET VIBRATES
FREEZER
Too WARM
4LAFWIS&WNDS
* Temperaturecontrol is set on too high a number.
..
~Inadequateair circulation spacebehind cabinet. Needs proper clea~anceat badk- ‘
we page4.
*The floor may be weak, causing the freezerto vibratewhen the compressor is on. ~~•
~Cabinet is not positioned solidly on floor. Useshims to correct for uneven floor.
~Weaknessin roomfloor. Placing 2 x 4’sunder the length of the freezer will help
:upportit and may reduce vibration.
I(kbinet is not positioned solidlyon floor. Use shims to correct for unevenfloor.
~Lid wasopened too frequently or too long.
~f%kage maybe holding the \iciopen,
@Freezerhas not yet cooled down after temperature control dial is turned to a colder
setting. Set TEWWALAFW?switch at OFF temporarily until newcold level is reaclv.+?d.
@A lot of unfrozen food added at one time wi[l raise freezer temperature, $&XTEMP
switcha!CM+ untiltemperaturereturnsto normalfortheselected
~~fting.
conthwedtwdpage)
(continued)
;-<,
Focxs lxwww’lNG
FREEZER ‘
‘TEMFW?ATURE
-’Km COLD
I’Tm3s DRYING
NKXSTW3E ~Extended hot, humid weather.
COLLECTING
ONUUTSIDE OF
CA13JNETORLID
LIDWON’T
WJL1.Y~LO~~
5L0W STARTiNG
i-lMEAFTER BEING
“tJFltW6)OFF FO~
\
PERIODOF TIME
our *Packagesare notproperly wrappedor sealed.
ISBlownfuse ortripped cdrcuitbreaker.
~ hht
plugged in.
* Packagemaybe holdingthe lid open.
~Temperaturecontrolis seton
@Packagemay be holding the
Built-inoverload protection.
@
toohigh a number.
Jidopen.
IXCESSWEFROST @Lid was opened too frequently or too long.
IL~lLD-UF
* Packagemaybe holding the lid open.
~Extended hot, humid weather.
H’ycw U’Reed help. ● .cdl, toll free:
GE
!serwke
-t-.
, -.,-..-.--= .-.. ..———.-.—.
Toobtainservice,see yourwarranty
onthe backpageofthis book.
We’re proudofour service and
want youto
bepleased.if forsome
reasonyouarenot happywith the
serviceyoureceive,herearethree
stepstofollow forfurther help.
FIRST contactthe peoplewho
servicedyour appliance.Explain
whyyouare not pleased.In most
cases,this will solvethe problem.
NEXT if youarestill not pleased,
write allthe details—includingyour
phone number—to:
Manager,Consumer Relations
GEAppliances
Appliance Park
Louisville,Kentucky40225
FINALLY,ifyour problem isstill not
resolved, write:
IvlajorAppliance
Consumer Action panel
20
NorthWackerDrive
Chicago, Illinois 60606
EmH&”
—-
—
E#uw——
Euro&B —.—
w
Saveproofof original purchasedate such as yoursalesslipor cancelledcheckto establishwarrantyperiod.
Is
FULL CN$EYEAR
Foroneyearfrom date of original
purchase,we will provide,free of
charge,parts andservice labor in
your hometo repairor replaceany
part of the freezer that fails
becauseofa manufacturingdefect.
FULL FWE-YEAR
Forfiveyearsfrom dateof original
purchase,we will provide,
charge,parts and service labor in
your
hometo repairor replaceany
pm?oftf?e seaiedrefifgerating
system(the compresso~condense~
evaporatorand all connecting
tubing) that fails because of a
manufacturing defect.
free of
Lmwrm
F(XXJ SPOILAGE.
m .
Wewill payfor foodspoilage (not
to exceedthe cumulative limit
specified below)that occurs
becauseof a manufacturingdefect
either in: a)anypati of thefreezer
within one year from date of
original purchase, orb) anypart
thesealedrefrigeratingsystem
within fiveyearsfrom the dateof
origina! purchase.
cumulative
FreezerCapacity
14.9cu. ft. and smaller
15.0cu.ft. and larger
Within 30 days after food
spoilage occurs, youmust provide
satisfactory proofof the spoilage
Limit
$100.00
$150.00
to a Facto~ Service Cen~er,an
authorized Customer Care@
servicer or the dealer from whom
the freezer was purchased.
This warranty isextended to
the original purchaser and any
succeeding
ownerfor products
purchasedfor ordinary homeuse
inthe 48 mainland states,Alaska,
Hawaiiand Washington,D.C.h
Alaskathe warrantyis the same
exceptthat it is LIMITEDbecause
you mustpayto ship the productto
of
the serviceshopor for the service
technician’stravelcosts
to your home.
All warrantyservicewill be
providedbyour FactoryService
Centersor byour authorized
CustomerCare@servicersduring
normalworking hours.
Lookin the White or YellowPages
ofyour telephone directoryfor
GENERALELECTRICCOMPANY
GENERALELE(Yf’RiCFACR3RY
SERVICE,GENERALELE(XRICHO/TWdT FAClORYSERVICEor
GENERALELECTRICCUSTOMER
CARE@SERVICE.
(
ISNOT
Service trips to your home to
@
teach you howto usethe product.
Read your Use and Care
material. If you then have any
questions about operating the
product, please contact your
dealer or our Consumer Affairs
office atthe address below,or call,
toll free:
GE Answer Center@
800.626.2000
consumer information service
~ improper installation.
If you have an installation problem,
contact
your dealer or installer.You
are responsible for providing
adequate electrical, plumbing and
other connecting facilities.
* Foodspoilage caused by:
a) Powerinterruption from the
utility.
b) Blownfuse,opencircuit breaker
or other power disconnection on
the owner’s premises.
c) Freezer not operating because
e Replacement of housefuses or
resetting of circuit breakers.
~ Failureof the product if it is used
for other than its intended purpose
or used commercially.
e Damageto product caused
byaccident, fire, floods or acts
of God.
WARRANTORIS iVOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
of abnormally lowelec~ic power
voltage or inadequate house wiring,
Some states do not allow the exclusion or limitation of incidental or consequential damages, sothe above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which varyfrom stateto state.
knowwhatyourlegalrightsare in yourstate,consult yourlocalorstateconsumeraffairsofficeoryour state’sAttorney General.
To
Eiectric
H heip i% this write:
GE KY 40225
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