Contents
‘
Appliance Registration
Care and Cleaning 12
Defrosting
Energy-Saving Tips
Freezing Recommendations 5-10
Dairy Products
Fruit
Meat% Poultry and Fish
Packaging Suggestions 10
Prepared Foods
Storage Time 6
\.
3
Vegetables
Installation
Adapter Plug
Clearances 4
Electrical Requirements 3,4
Extension Cord
Grounding
Location 4
Lock
2 Model and Serial Numbers
Moving &Vacation Tips
11
2 Problem Solver
9 Safetv Instructions
8 Temperature Alarm
6 Temperature Control
9
7
3,4
4
:
Power Failure
Repair Service
Warranty
GEAmnvw&ntw@
5
m@UUU
2
12
12
13,14
15
3
5
4
Back Cover
Chest Models
CB5 CB15
CB7 CB22
CB1O CB27
GEA#imcGs
Helpus helpyou...
Energy-savingtips
Read this book carefully.
It is intended to help you operate
and maintain your new freezer
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase
date (such as your sales slip or
cancelled check) with this book to
establish the warranty period.
Write down the model
and serial numbers.
You’ll find 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:
ModelNumber
SerialNumber
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.
Save time and money.
Befon you call for service, check’
the Problem Solver on pages 13
and 14. Itlists causes of minor
operating problems that you can
correct yourself.
. Location of your freezer is
important. Don’t locate itin a warm, ~:’
unventilated laundry area or storage
room. Avoid putting it next to your
range, a heating vent or where the
sun will shine directly on it.
. TV to arrange your frozen foods
systematically so you can find what
you want in the freezer quickly.
● Don’t open the freezer lid more
often than necessary and close it
as soon as possible, particularly in
hot, humid weather.
● When using your freezer, be
careful not to leave the lidopen.
Always check to make sure the
freezer lid is properly closed before
leaving the house or retiring for
the night.
. If you turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
.-
9
.QiE-
.
IMPORTANT SAFETY INSTRUCTIONS
Read all instructionsbefore usingthisappliance.
WARNING—when using this
appliance, always exercise basic
safety precautions, including the
following:
. Use this appliance only for its
intended purpose as described in
this Use and Care Book.
● This freezer must be properly
installed in accordance with the
Installation Instructions before it
is used. See grounding instructions
below and on page 4.
. Never unplug your freezer by
puliing on the power cord. Always
grip plug firmly and pull straight out
from the outlet.
● Repair or replace immediately
all electric service cords that
have become frayed or otherwise
damaged. Do not use a cord that
shows cracks or abrasion damage
along its length or at either the plug
or connector end.
‘---*After your freezer is in operation,
~Jo not touch the cold surfaces,
“’particularly when hands are
damp or wet. Skin may adhere to
these extremely cold surfaces.
● Do not operate your freezer in
the presence of explosive fumes.
. Don’t refreeze frozen foods
which have thawed completely.
You may safely refreeze frozen
foods that have thawed ifthey stil!
contain ice crystals or ifthey are
still cold—below 40*F. (Shellfish
cannot be kept above 10°F. safely
because of bacteria growth.)
Thawed ground meats, poultry,
or fish that have any off-odor or
off-color should not be refrozen
and should not be eaten. Thawed
ice cream should be discarded. If
the odor or color of any food is poor
or questionable, get rid of it. The
food may be dangerous to eat.
Even partial thawing and refreezing
reduce the eating quality offoods,
particularly fruits, vegetables, and
prepared foods. The eating quality
of red meats isaffected less than
that of many other foods. Use
refrozen foods as soon as possible
—they won’t keep as long as foods
frozen only once, and the sooner
they’re used, the better their eating
will be.
● If your old freezer is still around
the house but not in use, be sure
to remove the lid or door. This will
reduce the possibility of danger to
children.
Caution should be used when
removing the
Particular caution should be used
when removing the lid of a chest
freezer, as most chest freezer lids
are under spring tension. Contact
the manufacturer’s representative
for a method of safe removal.
Instructions for removing the lid of
your new chest freezer are located
on the back of the cabinet.
● Unplug your freezer:
A. Before making any repairs,
Note: W? strongly recommend
that any servicing be performed
by a qualified individual.
B. Before cleaning.
C. Before changing light bulb.
Note: Turning the temperature
control to the OFF position does
not remove power to the light
circuit on models with interior !ight.
door of a freezer.
SAVE THESE
INSTRUCTIONS
klS~lbtiOt’1 ReqUi~men&–lMPORTANT... Please Read Carefully
How to connect
electricity
For personal safety,
this appliance must be
properly grounded.
The power cord of this appliance is
equipped with a three-prong
(grounding) plug which mates with
a standard three-prong (grounding)
wall outlet (Fig. 1)to minimize the
‘ xsibility of electric shock hazard
om this appliance.
PREFERRED
METHOD
Fig. 1
Have the wall outlet and circuit
checked by a qualified electrician
to make sure the outlet is properly
grounded.
j’
/
‘pi
‘1
\
v, !
(JJ
‘%
c“
.\
r
GROUND EXISTS
BEFOREUSE
‘\,
/
INSUREPROPER
1
~
;
Where a standard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replaced with a properly
grounded three-prong wall outlet.
DO NOT, UNDER ANY
CIRCUMSTANCES, CUT
OR REMOVE THE THIRD
(GROUND) PRONG FROM
THE POWER CORD.
(continued next page)
Installation
Requirements
(continued)–IMPORTANT. . . PleaseRead Carefully
Use of adapter plug
Because of potential safety
hazards under certain conditions,
we strongly recommend against
use of an adapter plug. However,
if you still elect to use an adapter,
where local codes permit, a
TEMPORARY CONNECTION may
be made to a properly grounded
two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available
at most local hardware stores.
TEMPORARYMETHOD
(ADAPTERPLUGSNOT
PERMITTEDINCANADA)
ALIGNLARGE
The larger slot in the adapter must
be aligned with the larger slot inthe
wail outlet to provide proper polarity
in the connection of the power cord.
CAUTION: Attaching adapter ground
terminal to wall outlet cover 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
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.
Should the adapter ground
terminai break, DO NOT USE the
appiiance until a proper ground
has been established.
F%
MINd
Use of extension COKIS
Because of potential safety
hazards under certain conditions,
we strongiy recommend against
the use of an extension coKL
However, if you still elect to use an
extension cord, it is absolutely
necessary that itbe a UL listed
3-wire grounding type appliance
extension cord having a grounding
type plug and outlet and that the
electrical rating of the cord be 15
amperes (minimum) and 120 volts.
The freezer should always
be plugged into its own
individual electrical outlet-
(115volt, 60 Hertz single phase
AC). This is recommended for best
performance and to prevent
overloading house wiring circuits,
which could cause a possible fire
hazard from overheating wires.
Fmzer Installation ~
bcdofl
Your freezer should be 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 11O*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 isto
function at its best. Shims maybe
used to accomplish this wherever
the floor istoo 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.
Clearance
The lid and hinge arrangement
makes itimpossible to install the
freezer directly against a wall. The
space at the back is essential to
maintain proper air circulation
around the freezer.
OperatingYour
Freezer
Starting
1. Clean the inside of the freezer
with a mild solution of baking soda
and water (see page 12).
2. If the lid was removed, make
sure all wires are reconnected.
3. Connect cord to power outlet.
4. Set alarm (if your freezer has
one) to OFF.
5. Turn temperature control to
No. 4. This is the normal setting for
safe long-term freezing. For colder
temperatures, turn to higher
numbers.
6. Allow freezer to operate for at
least two hours before placing food
inside.
7. Set alarm to ON.
Temperature Control
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 “O”
until it clicks will switch off power
to the compressor.
-:
Freezer Features
Iiding basket
on models so equipped)
*
Keeps frequently-wanted foods
within easy reach; can be moved
aside to make foods below more
readily accessible. (Some GE food
freezers have two or three baskets.)
Built-in lock
(on models so equipped)
Keeps your frozen food supply
secure.
Keep key out of reach of children
and away from the food freezec
Temperature Monitor
(on models so equipped)
An alarm sounds ifthe temperature
in the freezer rises 10°F. or higher
than normal for the selected
mperature control setting. The
arm, on the back of the freezer
a
next to the control dial, is controlled
by a 3-position switch.
OFF prevents the alarm from
sounding when the freezer iswarm
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 least
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 isturned
to a much colder setting, as from
“2” to “5:’ It may also sound if a
large amount of unfrozen food is
added at onetime, causing the
freezer temperature to rise.
Interior light
(on models so equipped)
Turns on when the lid is opened;
turns off when the lid is closed.
Defrost water drain
Up-front drain with hose adapter
speeds emptying of defrost water.
10Rules
for Successful
Food Freezing
1. Freeze the best. Freeze only
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 t
picking, the better the frozen
product will be. You’ll save time,
too, because less cullingand
sorting will be necessary.
4. Choose correct packaging
materials. Frozen foods 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. Follow reliable instructions for
freezing different types of food.
6. Freeze foods in practical mealsized 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.
8. Freeze correct quantities.
There is an established maximum
of food your freezer is designed to
freeze atone 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
you wish to freeze, store part of it in
the fresh food compartment of your
refrigerator until the first quantity
is frozen.
9. Freeze foods quickly.
Continually rotate frozen foods to
the top of the freezer so the longestfrozen foods are used first.
10.Stem frozen foods immediately.
Commercially frozen food can be
storedany place inthe freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
Helpful Materials
You’ll find these materials helpful
in preparing foods for the freezer:
● Large kettle with close-fitting lid
for blanching vegetables and fruits
c Fine sieve or small colander to
put vegetables in for blanching
● Assortment of knives for cutting
up meat, fruits and vegetables
● Rolls of absorbent paper towels or
soft cloth towels for draining foods
● Proper freezer packaging
materials for various types of food
(see page 10)
● Small loading funnel for fruit and
vegetable containers, to keep
sealing edge clean
. Glass marking pencil for labeling
packages
QRoll of freezer tape
Quick-freezing
For quick-freezing large amounts
of food, turn controi to No. 7 two
hours before loading.
Return the temperature control to
No. 4 after freezing is completed.
Never freeze more than three
pounds of food per cubic foot of
freezer capacity atone time.
5
suggestedStomge Times
FRESHMEATS
Roasts(Beef, Venison) . . . . . . . . ...6-12
Roasts(Lamb) . . . . . . . . . . . . . . . ...6-9
Roasts (Pok&Veal) . . . . . . . . . . ...4-8
~teaks(Beef) . . . . . . . . . . . . . . . . . ..6-l2
Chops(Lamb) . . . . . . . . . . . . . . . ...6-9
Chops(Pork) . . . . . . . . . . . . . . . . ...3-4
Ground&StewMeats . . . . . . . . . ...3-4
VarietyMeats(Beef) . . . . . . . . . . ...3-4
VarietyMeats(l%rk) . . . . . . . . . . ...2-3
Sausage(Pork) . . . . . . . . . . . . . . . ..l-2
Opossum,Rabbit, Squirrel . . . . . . . .6-6
PROCESSEDMEATS
Bacon . . . . . . . . . . . . . . . . . . . . . .
Frankfurters . . . . . . . . . . . . . . . . . ..1A-1
Ham(whole,halfor slices) . . . . . . . ..l-2
COOKEDMEAIS
CookedMeats&MainDishes . . . ...2-3
Gravy&MeatBroth . . . . . . . . . . . ...2-3
FRESHPOULTRY
Chicken&Turkey(whole) . . . . . . ...12
Chicken(pieces) . . . . . . . . . . . . . ...9
Turkey(pieces) . . . . . . . . . . . . . . ...6
Duck&Goose(whole). . . . . . . . . ...6
Gibiets . . . . . . . . . . . . . . . . . . . . ...3
GameBirds . . . . . . . . . . . . . . . . . ...6-12
(Months)
OT.
..1
COOKEDPOULTRY
Pieces(coveredwith broth) . . . . . ...6
Pieces(notcovered) . . . . . . . . . . ...1
CookedPoultryDishes . . . . . . . . ...4-6
FriedChicken . . . . . . . . . . . . . . . . ..4
FISH
Shellfish . . . . . . . . . . . . . . . . . . . .
Lean Fish . . . . . . . . . . . . . . . . . . . .
FattyFish . . . . . . . . . . . . . . . . . . . ..Upto2
Shrimp(raw,unpeeled) . . . . . . . . ...12
Shrimp(cooked) . . . . . . . . . . . . . ...2-3
PRODUCE
MostFruits&Vegetables . . . . . . . ...8-12
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) . . . . . . . ...%
Cakes(frosted) . . . . . . . . . . . . . . . ..l-2
Cakes(unfrosted) . . . . . . . . . . . . ...3-4
Cookies . . . . . . . . . . . . . . . . . . . . . . .3-4
Pastry(unbaked) . . . . . . . . . . . . . ...2-3
Pies,Fruit(baked) . . . . . . . . . . . . . ..Upto 1
Pies, Fruit(unbaked). . . . . . . . . . ...2-4
(Months)
0%.
. .upto4
.Upto6
. .Upto6
DAIRYPRODUHS O°F.
Butter(salted) . . . . . . . . . . . . . . . ...3
Butter(unsalted) . . . . . . . . . . . . . ...5-6
CottageCheese . . . . . . . . . . . . . . . .1
SoftCheese . . . . . . . . . . . . . . . . . . .2-4
HardorSemi-hardCheese . . ... . ...6
Eggs(removefromshell) . . . . . . . ...12
lceCream,Sherbet. . . . . . . . . . . . ..Uptol
Milk . . . . . . . . . . . . . . . . . . . . . . . . . . 1
OTHERFOODS
Candies . . . . . . . . . . . . . . . . . . . . . .12
Left-overs(cooked) . . . . . . . . . . . . ..Uptol
Pizza . . . . . . . . . . . . . . . . . . . . . . . . .1
PreparedDishes . . . . . . . . . . . . . . ..1-2
Sandwiches . . . . . . . . . . . . . . . . . .
Soups, Stews,Casseroles . . . . . . ...2-3
Newtechniquesare constantlybeing
developed.Consult theCountyExtension
Serviceoryourlocal UtilityCompanyfor
thelatestinformation onfreezingandstoring
foods.
(Months)
.Uptol
Freezing Meat, F*, Poultry &Game
Preparation and
Package meat, poultry, fish and
game in moisture/vapor-proof
material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
N~E: Packages of fresh meats
and poultryas-commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisturelvapor-proof material.
Meat
Remove as much bone and fat as
possible fmm meat beforepackaging.
Do not salt meat. When individual
pieces ofmeat are packaged togethe~
place double thickness of freezer
wrap between them for easier
separation during thawing.
Poultry
Clean thoroughly before packaging.
Pad sharp 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
preparing and freezing wild game.
Fish
Clean fish thoroughly before packaging. Cut-up pieces of “lean” fish
such as haddock and cod should be
rinsed in brine made with 213cup of
pure table salt per gallon ofwater to
reduce leakage during thawing. Keep
in solution not over 1 minute. Brine is
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
Oysters, Clams, Shrimps,
Scallops
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do notwash clams
or oysters. Scallops maybe rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
used for
-.
Crabs and Lobsters
Chill fish and remove back shell.
Steam or boil in water for 15 to 20
minutes. Cool thoroughly, then pick
edible meat from shells and package
in proper containers. Seal and
freeze immediately.
Thawing
Frozen meat, fish or poultry should
be left in the original package and
thawed in the refrigerator or cooked
frozen. Allow approximately 5 hours
per pound to thaw meat in the
refrigerator. When cooking frozen
meat, increase the cooking time by
approximately 1/3 to 1/2 ifcooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at room temperature-allowing
only 2 hours per pound.
Don’t refreeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
a
$1
@
..
--
-. —.
_-— -.
,.
Vegetables
freezing
h’
1. Onlyvegetablesattheir peakof
maturityshouldbechosenforfreezing.
Somevarietiesofvegetablesare better
adaptedforfreezingthan others.For
completeinformation,contactyour
CountyExtensionService.
2. Sort,clean andwashvegetablesin
coldwater.Keepthoseofthe same size
alltogether.Largepiecestake longer
blanching.
3. Workwithsmallamounts,aboutone
pound,thatcan bepackaged ina short
time.
4. Blanchallvegetablesexcept
tomatoes,greenpeppersand herbs
beforepackaging.Properblanching
stopstheripeningprocesssovegetables
are heldattheir peakoffreshness.
Boiling-water method
(a) Select largeutensilof4- or 5-quart
capacityandfillwithonegallonof
waterforeach poundofvegetables
tobe blanchedatone time. Usetwo
gallonsforeach poundofleafy
vegetables.Bringwatertoboiling.
(b) Blanchone poundofvegetables
ata time. Placevegetablesina wire
sketorcolander.Immersein boiling
a
terandcover.Counttimeimmediately
afterboilingbegins(see guideat right).
Forhighaltitudes,add 1 minuteto
blanchingand chillingtimes.
(c) Chillvegetablesquicklythe same
lengthoftimeas forblanchingby
plungingthem intoice water,orunder
coldrunningwater.Removefromwater
anddrainontowels.
Steam method
Usepressure cooke( vegetable
blanche~or otherlargeutensil.
(a)Filluntensilwith2 inchesofwater.
Bringto boilingpoint.
(b) Place vegetablesinawire basket
or rackabovethe boilingwater.Cover
and begintimingimmediately(referto
guideat rightforsteamingtimes).Keep
heaton HIGH whilevegetablesare
steaming.If usinga pressurecooker,
the petcockshouldbeleftopen.
(c) Chillvegetablesquicklythe same
lengthoftimeasforsteamingby
plungingthem intoicewater,orunder
coldrunningwater.Removefromwater
and drainontowels.
;,..
.
1
oofcontainers,Leavel/2-inch head
3
space inpackage(1%-inchfor glass
containers).Freezequickly.
w
ckagevegetablesinmoisture/vapor-
VEGETABLE
ASPARAGUS
BEANS
Gruen 2-inch pieces. Leave
BEANS
Lima water. Scald, cool in ice
BROCCOLI
BRUSSELS Clean and cut sprouts from
SPROUTS
CARROTS
CAULIFLOWER Tiim and wash. Break into
CORN on COB Select young corn with
CORN Scald corn on cob and
Whole Kernel chill. Cut offwhole kernels. head space.
GREENS
PEAS
P~ATOES
French Fried
POTATOES
White
P~ATOES Wash. Cmk untilalmost
sweet tender and cool. Peel; cut
SQUASH Select tender squash with
PREPARATION
Wash in cold water,
remove tough part of stalk,
sort according to size of
stalk. Cut SfMSt?3to fit
containers, or cut in 2-inch
lengths. Scald according
to size ofstalk. -
Cut snap beans in 1 or
“French” beans whole
or slice.
Wash and sort pods in cold
water and squeeze beans
out of pods.
Select tender uniform
heads of dark green color.
Let stand l/2-hour in salted
water (4 teaspoons salt in 1
gaflon water) to remove
insects. Wash and remove
woody stems. Split
lengthwise into pieces so
buds are not more than 11A
inches across. Scald.
main stem, sort according freezer containers, leaving
to size and scald. no head space.
Clean, waahandpaef. Leave
small carrots whole. Cut
others into slices or cubes. ‘ head space.
flowerets 1 inch wide and
about 11Ato 2 inches long. leaving no head space.
Soak in salted water for Seal.
30 minutes. Drain. .
thin, sweet milk. Husk and 7 rein? 9 min. scald. Wrap save;al ears
remove silk. Wash ears
carefully. Sort according
to size.
Beet greens, collards, kate, Beet greens, kale, chard,
mustard greens, spinach,
Swiss chard, turnip greens. 2 rein? absorbent towels. Pack in
Wash and liftout of water
to drain. Remove tough
stems and imperfect l~aves.
Cut in pieces, ifdesired.
Scald.
Shell and discard over- 2 rein:* 2 min.
mature peas.
Peel and slice lengthwise
for fryhg. Fry in deep fat
heated to 36(PF. for
4 minutes until tender but
not browned. Drain well.
Select smooth new
potatoes directly from
garden. Wash, peel or Leave l/2-inch head
scram. and scald.
in halves, slice or mash. space. seal.
soft rind. Cut in l/2-inch and package. Leave
slices.
BLANCHING
Boiling Steam
water
Small stalks Chill immediately. Drain.
2 min.
Medium stalks
3 min.
3 rein?
1 rein? 4 min. water. Drain. Pack in
Medium to large
2 to3 min. 4 to 5 min.
3 min. 5 rein:
4 rein?
3 rein:
3 rein?”
Medium ears
9 rein: 10 min.
11rein: “
5t06min? 6 min.
mustard and turnip greens
~
min
“,, ,..,.
11Ato2 rein:
3t05min.
3 rein:
●Preferred method ●*Use 4 teaspoons salt to a gallon
3 rein: Pack whole stalks parallel
4 rein:
41/2min.
Small
51/2rein,
41Amin.
41Amin.
Small ears
Laroe ears
12 min.
Collards
Spinach
41Amin.
PACKAGING
with heads in alternate
directions, leaving no head
space. Seal.
Chill and drain. Pack in
freezer carton leaving
l/2-inch head space.
Cool promptly in cold
cartons, bags or boxes,
leaving l/2-inch head
space. Seal.
Chill immediately. Drain.
Package in cartons in
alternate directions,
leaving no head space.
Seal.
Chill and drain. Pack in
Chill, drain and pack into
containers, leaving l/2-inch
Chill immediately. Drain.
Package compactly,
Chill twice as long as YOU
together in freezer paper.
Place inpolyethylene bag.
Seal.
Package. Leave 112-inch
Chill in cold water and
drain thoroughly between
freezer cartons or bags
and seal.
Chill and drain. Package
compactly, leaving l/2-inch
head space.
Cool to room temperature.
Package infreezer bags or
cartons and seal. To serve,
thaw and cook in 375”F. fat
until brown. Or cook,
unthawed, in5tXPE oven.
Chill, drain, packaae in
cartons, bags or b6xes.
sDace. Seal.
Pack in freezer containers,
allowing l/2-inch head
Chili immediately, drain
l/2-inch head space. Seat.
7
Freezing Fruits
Reparation for fmzing
1. Sortfruitsforuniformripeness,
qualityand size.
2. Washfruitsthoroughlyincoldwater
.
anddrainthoroughly.
3. Workwithsmallquantitiesand
freezequickly.
4. Packincartons,cuttingorslicing
largerfruits.Addsugarorsyrup.
5. Toavoiddiscolorationofapples,
apricots,peachesand pears,(1)add
ascorbicacid mixtureto syrup(1teaspoonto 1cup ofsyrup)following
directionsonlabel,or (2) dipslicesof
fruitfor1 minuteinsolutionof3 tablespoonslemonjuiceto 1 gallonwater,
rinseincoldwater,drain, andpack in
sugarorsyrup.Placecrumpledpiece
ofcelloorwaxedwrapon topoffruit
beforeclosingtokeepfruitinsyrup.
Packing
Alwaysallow head space. Allow
l/2-inch headspace in pintcontainers
(1inchforglass),l-inch head spacein
quartcontainers(2 inchesforglass).
Sweetening fruits helpsnMsinflavor,
colorandtexture. The methodof
sweeteningdependsonfruit used.See
guideat rightforrecommendedmethod.
(a)Drysugar pack. Suitableforfruits
thatmaketheir ownjuice when sugar
isadded.Adddrysugar (see guideat
right)and stirgentlyuntilmostofthe
sugarhasdissolvedinthe juicedrawn
fromthefruit,then pourintocontainers.
(b) Syrup pack. Suitableforfruits
whichhavecomparativelylittlejuice,
and thosewhichdarken readily.Add
syrupto coverfruit.Allowl/2-inch head
space(1M inchforglasscontainers).
(c) Unsweetened pack. Suitablefor
specialdiets.
Gukk for makingsyrup
Femmge tobeaddedpsr Appmxlmate
30% (light)’
40% (light)’
50% (medium)
60% (medium)
6S% heaw)
‘Recommenckdformosthdts
Method: Dissolvesugarinboiling
wateror mixthoroughlywithcoldwater
untildissolved.Chillbeforeusing.
Cupsof sugar
pintof watsr ykkfinpints
1V4
1:~
zl~
31~
41/9
11~
1%
2Y4
FRUIT PREPARATION
APPLES
APRICOTS
BERRIES
CHERRIES
sour until firm enough to remove pits.
CHERRIES
smt cherries. However, sweet cherries may be
CRANBERRIES wash in iced water, stem and eliminate
MELONS Select firm, well ripened fruit. Cut in half Cover with orange juice or 30% sugar
cantaloupes and remove seeds (remove watermelon syrup. Seal and freeze.
Watermolona balls or cut in 3/44nch cubes. The& fruits
ORANGE and Select firm fruit, free of soft spots. Peal Pack sections inlayers. Cover grapefruit
GRAPEFRUIT
SECTIONS
PEACHES
PEARS Selectpearawhich are
PINEAPPLE Peel, core, sfice or cube.
PUJMS and
PRUNES
RHUBARB
2
Wash, peel and slice apples to about
l/2-inch thickness. Ifapples are to be
packed in sugar, prevent discoloration by
(1)steaming for 1% to 2 minutes, or
(2) dipping in solution of3 tablespoons
lemon juice to 1 gallon water for 1 minute,
rinsing in cold water, and draining.
Solution may be reused.
Select firm, fully ripe fruit of bright,
uniform color. Wash and sort as to size,
Halve and remove pits. Peel and slice, if
desired. Heat unpeeled fruit in boiling
water 1/2 minute.
Proper maturity is important. Immature
berries should not be used. Wash in cold whole in a 40 to 50% sugar syrup. (3) For
or iced water and drain thoroughly on
absorbent paper towels.
Wash, sort and stem. Chill in refrigerator
Prepare quickly in same way as sour
frozen whole, with or without pits. per cup.
poor berries. Drain well. without sugar, or in a 50% sugar syrup.
seeds as you cut balls). Scoop out melon
may be frozen alone or in combination.
with sharp knife just below white with 30% syrup containing 1teaspoon
membrane. Remove all membrane. Cut
sections from divider-membranes. Drain.
Promptness in handling is important.
Sort, peal (skins may be loosened by
scalding whole peach 30 seconds in container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1
quartofpeachesat atime.
wash, peel and core. Cut in halves or
quarters. Heat in boiling 40% syrup for
1to 2 minutes. Cool in swum then drain.
Sort, wash in iced water. Halve and pit, Pack in carton and rover with 40% syrup
or leave whole.
Wash, trim and cut stalks into l-inch
pieces or in lengths to fit package. syrup. Allow head space. Seal.
fully tree-ripened.
PACXAGING
Syrup pack: Slice intocontainer, cover
with 40% syrup. Add 1 teaspoon ascorbic
acid to each cup of syrup. ‘
Sugar pack: Sprinkle 112cup of sugar
over each quart of apples. Stir to cover all
surfaces with sugar. Seal. Adding 1
teaspoon ascorbic acid to sugar is an
extra precaution.
Syrup pack: Pack in container; cover with
40% syrup to which ascorbic acid has
been addad (1 teaspoon ascorbic acid to
1 cup syrup).
Sugarpack: Mix 1 teaspoon crystalline
ascorbic acid with 1/2 cup of sugar and
sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed
crushed or pureed berries, pack 4 parts
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
Mix 1 part sugar to 4 or 5 parts fruit by
weight untilsugar is dissolved. Pack. Seal.
Cover with 40% sugar syrup which
contains 1 teaspoon ascorbic acid
Cranberries may t?epacked whole,
ascorMc acid per quart. Oranges do not
need syrup. Stir in 1/2 teaspoon ascorbic
acid per quart.
Pack immediately into mld 40% syrup
with 1 teaspoon ascorbic acid per cup in
Pack immediately in freezer carton. Add
40% syrup to which ascorbic acid has
been added (1 teaspoon ascorbic acid to
1 CUDsyrup). Seal.
Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 30% syrup. Or,
pineapple juice could be used.
towhich 1 teaspoon ascorbic acid has
been added per cup. Seal.
Pack without sugar or cover with 40%
Servii frozenfruits
Place unopenedcontainersin
retilgerator.Servewhilefruitis
stillslightlyicy.
Freezing Dairy
Products
~utter and Margarine
‘“
~verwrap original carton in
moisture7vap&-proof material or
enclose in moisturelvapor-proof
containers.
‘ Cheese
Freeze cheese in V& to l-pound
pieces. Wrap in moisturelvaporproof material. Uncreamed cottage
and Camembert cheese may be
kept in the freezer though there
may be some water separation on
thawing. Cream and processed
cheese do not freeze well as
freezing affectstheir smmth texture.
Cream
Ordinary household cream for table
use does not freeze well, but will be
suitable for cooking. Pasteurized
heavy cream containing not less
than 40 percent butterfat maybe
frozen. Heavy cream which has
Freezing Prepared
been whipped freezes well, too.
Drop mounds of whipped cream
on baking sheets. Freeze. Transfer
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-made ice cream
should be packed inmoisture/vaporproof cartons.
Fine-quality ice cream, with high
cream content, will normally require
slightly lower temperatures than
“airy” already-packaged brands
with lowcream content. It will be
necessary toexperiment todetermine
the location inthe freezer and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
Foods
Eggs
Use only fresh eggs for freezing.
Chili before freezing. Whole eggs
may be frozen or the whites and
yolks frozen separately as follows:
Whole Eggs—Mix yolks and
whites thoroughly with a fork. Do
not beat in ak Add 1 teaspoon salt
to each 2 cups of eggs.
Egg Whites—Separate and freeze
in recipe-sized amounts.
Egg Yolks-Separate and add 1
teaspoon of salt or 1 tablespoon of
corn syrup or sugar per cupful of
yolks. Blend with fork.
Pack eggs infreezer carton
allowing %-inch head space
(lVz-inch for glass containers).
Thaw eggs in unopened container in
refrigerator or at room temperature.
read and Rolls
ake, cml, wrap and freeze. To
$
serve: thaw in wrappings at room
temperature. Or, heat or toast
frozen. If desired, wrap in foil and
warm for 15 minutes in 250° to
3000F oven. Note; most commercially baked products should
be rewrapped in moisturelvaporproof material before freezing.
Biscuits
May be frozen baked or unbaked.
To serve 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 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Cake
Bake and cool. Iffrosted, freeze
before wrapping to avoid sticking.
To serve: 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
“ ‘eeze satisfactorily. Those made
ith powdered sugar, butter, fudge
3
or whipped cream freeze well.
Cookies
If baked before freezing, cool and
package them carefully in moisturel
vapor-proof material. They will
thaw in about 15 minutes at room
temperature in wrappings. Refrigerator cookie dough may be wrapped
and frozen in bars. Slice as needed, ‘
without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies
store for a longer time. Omit steam
vents from pies to be frozen unbaked.
Toserve unbaked pies: Cut steam
vents intop crust and place frozen
pie in oven at usual temperature.
Increase baking time 10 to 15
minutes. Thaw frozen baked pies,
wrapped, for 1 to 1% hours at room
temperature. To serve warm,
unwrap without thawing and heat
in 3000F oven for 30 to 40 minutes.
Quick Breads and Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Main 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
9
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of
storage. Omit potatoes from stews
and soups as they become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze. To serve these
foods, thaw gradually over low heat
adding a little liquid if necessary to
prevent foods from sticking to the
pan. Or heat in a 300°F oven for
about 1 hour or until heated
thoroughly.
Sandwich 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 peanut butter are 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
raw vegetables do notfreeze well and
should be added just before sewing.
Wrap sandwiches in moisture/vapor-
proof material and freeze.
Freezer Packaging
Proper packaging is essential
for successful freezing. Because
solidly frozen foods lose moisture
in the dry W to 5°F. temperature of
a freezer, they must be properly
protected by top quality packaging
.
materials that are moisture/vapor-
proof. Freezer tape is used to seal
wrappings and for labeling.
R’eezerpackaging
materials
Materials
Cartons with
moisture/vapor- vegetables,
moof liners
Foil containers
Polyethylene
baas
Glass freezer
jars
Plastic containers Sauces, fruits,
and boil-in bags vegetables,
Laminated Daoer Meats
Heavyduty foil
Cellophane
. .
Uses
Fruits,
some meats
Cooked foods
Baked foods,
meats
Juices, fruits,
vegetables,
cooked foods
cooked foods
Meats, baked
goods, leftovers
Baked goods,
sandwiches,
small meat cuts
●
Packaging
Drugstore Wrap
1. Place food in center of wrapping
paper.
2. Bring two parallel edges
together. Fold in lock seam, repeat
untilthe last fold restsfirmly on food.
instructions
Butchers’ Wrap
Place food diagonally on one corner
of paper. Rollpaper and foodtogether
diagonally, folding in extr~ material
as you roll. Seal with freezer tape.
l—
Cartons and containers-Fruits,
vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.
I
-----
-.—
I
I
3. Fold ends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.
10
Aluminum foKPlace food on
heavy-duty foil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
Labeling containers-Be sure to
label all containers and packages
with contents and date that it was
placed in the freezer.
e
Defrosting Instructions
(“
ot use any electrical device
%
‘“iidefrosting your freezer.
Depending on the climate you live
in, humidity and usage, your
freezer may need defrosting only
,
once or twice a year. Ifpossible,
choose a time to defrost when food
supply islowest.
The Fastest Way to Defrost
Defrosting can be done quickly and
easily by scraping freezing
surfaces with a plastic scraper or
wooden spatula when frost is more
than 1/4 inch thick.
DO NOT use an ice pick or sharp
edged instrument as it may
damage or scratch the freezer.
For Periodic Complete
Cleaning and Frost Removal
If frost is too thick or too hard to be
scraped, we suggest you do the
following:
1.Remove power cord plug from
outlet.
2. Remove all food from freezer.
Food may be temporarily stored in
large corrugated paper boxes,
insulated bags, towels or wrapped
in newspapers to preserve coldness.
3. Your freezer has a defrost
water drain at the front and a hose
adapter that is packaged in a bag
in the bottom of freezer. Remove
drain cap on front of freezer, insert
hose connector and attach hose.
After attaching hose, remove
drain plug inside cabinet.
Sponge remaining moisture from
the bottom of the freezer.
4. You may hasten defrosting by
leaving the freezer lid open and ‘
removing large, loose pieces of
frost before they melt, or by adding
pans of hot water.
Note: Water may drip from the back
flange of the lid cover during
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. After frost is completely
removed, rinse the inside of the
freezer with a solution of warm
water and baking soda (about one
tablespoon of soda to each quart of
water). You may use mild soap and
warm water, but follow with a
baking soda solution. Rinse with
clean water and wipe dry. DO NOT
use harsh or gritty cleaners in the
interior.
Warning: When cleaning in the
vicinity of electrical parts
(lamps, switches, controls, etc.)
wring excess moisture out of
sponge or cloth so that it will be
barely damp to prevent water or
liquid from getting into any
electrical part and causing a
possible shock hazard.
6. Replace the drain plug inside
the cabinet and the cap on the
defrost drain.
7. Fold over and dry the gasket on
the hinge side ofthe lid.
8. Plug in the freezer at the electrical
outlet. Turn the temperature control
to its regular position and return
food to the freezer.
Care and Cleaning
Cleaning ywr
Outside
Protect the paint finish. The
finish on the outside of the freezer
is a high quality, baked-on paint
finish. With proper care, itwill stay
new-looking and rust-free for years.
Apply a coat of appliance polish
wax when the freezer is new and
then at least twice a year.
Appliance Polish Wax &Cleaner
(Cat. No. WR97X216) is available
from GE Appliance Parts Marts.
Keep the finish clean. Wipe with a
clean cloth lightly dampened with
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polish with a clean, soft cloth. Do
not wipe the freezer with a soiled
dishwashing cloth or wet towel. Do
not use scouring pads, powdered
cleaners, bleach, or cleaners
containing bleach.
Caution—Take care in moving the
freezer away from the wall. All
types of floo~coverings can be
damaged, particularly cushioned
coverings and those with
embossed surfaces.
Inside
Clean your freezer at least once
a year. Before cleaning the inside,
be sure to remove the power cord
from the electrical outlet.
To clean the inside of the freezer,
follow Defrosting Instruction #5
on page 11.
An open box of baking soda in the
freezer will absorb stale freezer
odors. Change the box every three
months.
Whenyoumove
Disconnect the power cord plug
from the wall outlet. Remove foods,
defrost and clean the freezer.
Be sure the freezer stays in an
uprightposition during actual
moving and inthe van. The freezer
must be secured in the van to
prevent movement. Protect the
outside of the freezer with a blanket.
Whenyou goon
vacation
To maintain freezer in operation
during vacations, be sum your
house power !s not turned off.
For sure protection offreezer
contents, you may want to ask a
neighbor to check the power
supply and freezer operation every
48 hours.
For extended vacations or
absences, you may prefer to move
your frozen foods to a storage
locker temporarily. If your freezer is
to be left empty, disconnect power
cprd plug fmm wall outlet. Toprevent
formation of odors, place open box
of baking soda in freezer and leave
freezer lid open.
When the freezer is not
operating, itcan be left in an
unheated house or room without
damage to cabinet or mechanism.
In case ofextended e“”
v_
powerfailure:
1. Keep the freezer lid closed. Your
freezer will keep food frozen for 24
hours ifyou keep the warm air out.
2. If the freezer is out of operation
for 24 hours or more, add dry ice.
Leave ice in large pieces and place
it on top of the food. Add more ice
as required.
WARNING: Handling of dry ice
can cause freezing of the hands—
gloves or other protection is
recommended.
3. If dry ice is not available,
move food to a frozen food locker
temporarily until power is restored,
12
*
(ii
~
#ll!ilB
Questions?
z Use This Problem Solver
~
>ROBLEM
.
‘REEZER DOES NOT
OPERATE
FREEZER STARTS
TOO FREQUENTLY
FREEZER OPERATES
11)0 LONG
POSSIBLE CAUSE AND REMEDY
s Freezer may not be plugged in at wall outlet.
. If plug is secure and the freezer still fails to operate, plug a lamp or a srnaJlappliance
into the same outlet to determine if there is a tripped circuit breaker or burned out fuse.
● Package may be holding lid open.
. Temperature control is set on too high a number.
. Lid was opened too frequently or too long.
. Uniform temperature in cabinet is being maintained.
. Package may be holding the lid open.
. Lid was opened too frequently or too long.
. Temperature control is set on too high a number.
● Inadequate air circulation space behind cabinet. Needs proper clearance at back——
I
see page 4.
.
NOISY OPERATION
CABINET VIBRATES
FREEZER
TEMPERATURE
TOO WARM
ALARM SOUNDS
I
● The floor may be weak, causing the freezer to vibrate when the compressor is on.
. Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor.
. Weakness in room floor. Placing 2 x 4’s under the length of the freezer will help
support it and may reduce vibration.
● Cab~net is not positioned solidly on floor. Use shims to correct for uneven floor.
● Lld was opened too frequently or too long.
● Package may be holding the lid open.
● Freezer has not yet cooled down after temperature control dial is turned to a colder
setting. Set TEMP MONllUR switch at OFF temporarily untilnew cold level is reached.
. A lot of unfrozen food added atone time will raise freezer temperature. Set TEMP
MONITOR switch at OFF temporarily untit temperature returns to normal for the
selected setting.
-:
(continued next Page)
1
I
!
The Problemsolver (continued)
PROBLEM
FOODS DEFROSTING
FREEZER
TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE
COLLECTING
ON OUTSIDE OF
CABINET OR LID
LID WON’T
FULLY CLOSE
POSSIBLE CAUSE AND REMEDY
● Blown fuse or tripped circuit breaker.
● Not plugged in.
I c Package maybe holding the lidopen.
I
. Temperature control is set on too high a number.
,
● Packages are not properly wrapped or sealed.
● Extended hot, humid weather.
I
● Package may be holding the lidopen.
SLOW STARTING
TIME AHER BEING
TURNED OFF FOR
A PERIOD OF TIME
EXCESSIVE FROST
BUILD-UP
. Built-in overload protection.
● Lid was opened too frequently or too long.
● Package may be hoiding the lidopen.
c Extended hot, humid weather.
if you need more help.. call, toll free:
GE Answer Center@ -
800.626.2000
consumer information service
IfYou Need Service
Toobtain service, see your warranty
on the back page of this book.
We’re proud of our service and
want you to be pleased. Iffor some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your 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—including your
phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
“-$
..-
15
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