GE FF16, FF20 Use and Care Manual

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●

❑

UseandCareGuicJe I

Food Freezer

Safety instructions.........................3

Problem Solver . . . . . . . .

More questions?...call

GEAnswerCenter@ 8&l(Z626.2U.l&l

..17,18

❑

IiiH

Operating Instructions, Tips

Energy-Saving Tips . . . . . .

Food Freezing Suggestions .................5-12

lntetior Light . . . . . . . . . . . . . .........................4

Key-Ejecting Lock.. . . . . . ..........-.................4

Packaging . . . . . . . . . . . . . . .........................13

Temperature Control . . ............................4

Temperature Monitor ................................4

Shelves . . . . . . . . . . . . . . . . . .

Bookshelf Door Storage .........................4

Juice-Can Door Shelf . . . . .......................4

Storage Times . . . . . . . . . .

CareandCleaning

Cleaning, Outside and inside ...................l4

Power Failure . . . . . . . . . ...........................14

Removing Freezer Door.... ........-...............14

.........................2

.._.....................4

...........................6

Preparation

Adjustable Legs . . . . . . . . .

Clearance

Location___~.

Vacation and Moving

Installation

lnstaflationti-.=-.~=---~= ............_.............l6

Adapter Plug . . . . . . . . . .

Electrical Requirements.... ....................16

Extension Cords . . . . . . . . .

Grounding . . . . . . . . . . . . .

Consumer Services .....-_. -......19

Model and Serial Repair

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

...w...w...-.

...__..__.

Numbers.............2

Sewice

. . . . . . . . . . . .......................2

.......-............15

..........................15

Precautions..........l5

........................16

.................16

...................16

GE Appliances

No-FrostUptightAlodels FF76 FF20

—

HELP US HELP YOU...

Read this book carefully.

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

establish the warranty period.

cancelled

check) with this book

ENERGY-SAmG

Write down the model and serial numbers.

You’ll

find them on a plate either at the bottom, just

inside the door. 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:

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.

Save time and money. Before you call for service, check the Problem Solver. It lists causes of minor operating problems that you can correct yourself.

TIPS

● Location of your freezer is important. Don’t locate it

in 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

“

Try to arrange your frozen foods systematically so

you can find what you want in the freezer quickly.

. Don’ t open the freezer door more often than

necessary and close it as soon as possible, particularly in hot, humid weather.

it.

IF YOU NEED SERVICE

To obtain service, see the Consumer Services page in the back page of this book.

We’re proud of our service and want you to be pleased. If for 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,

When using your freezer, be careful not to leave the

door open. Always check to make sure the freezer door 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.

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

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.

●

‘Q. “; Q

+ J) .+

This freezer must be properly installed

in accordance with the Installation Instructions before it is used. See

grounding instructions in this book.

●

Never

Unplug

power cord.

your freezer by pulling

the

Always grip plug firmly and pull

straight out from the outlet.

●

Rep~r Or replace

immediately

all ekxtric

SerViCf3

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, do not touch

the cold surfaces, particularly when hands are damp or wet.

Skin may adhere to these extremely

cold surfaces.

●

DOn~t

refreeze

frozen foods

which

have thawed

completely.

●

You may safely refreeze frozen foods that have

thawed if they still contain ice crystals

or if they

are still cold—below 40°F. (Shellfish cannot be

10°F.

kept above

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 of foods,

vegetables and prepared foods. The eating

particularly fruits,

quality

of red meats is affected 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

This will reduce the possibility of danger

door.

to children.

●

Caution should be used when removing the

door of a freezer.

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.

●

Unplug your freezer, before making any

repairs, cleaning or changing the light bulb.

NOTE:

We strongly recommend that any servicing

be performed by a qualified individual.

Turning the temperature control to the OFF

the

position does not remove power to

with

on models

●

Do not store or use gasoline or other flammable

interior light.

light circuit

vapors and liquids in the vicinity of this or any other appliance.

SAVE THESE INSTRUCTIONS

—

OPERATING YOUR FREEZER

Starting

Clean the inside of the freezer with a mild solution of baking soda and water (refer to Care and Cleaning section).

2. Connect cord to power outlet.

3. The temperature control has been factory pre-set to a position which should provide satisfactory food storage temperatures. The control knob is

adjustable to provide a range of temperatures for your personal satisfaction.

4. Allow freezer to operate for at least two hours

before placing food inside.

Temperature Monitor

The temperature alarm is located on the front of the freezer. The alarm will sound if the freezer temperature rises above electricity. If the power fails, the alarm will not

perform. An ON/OFF switch allows the temperature alarm to

be deactivated when not wanted. The freezer is shipped with the temperature alarm in the

position.

lower the temperature, you may activate the alarm.

20”F.

The alarm operates on household

After the freezer has run long enough to

(on some models)

E!!l:!a

OFF

Temperature Control

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

OFF position permits turning the freezer off without unplugging it.

CAUTION: Adding more than 3 pounds of warm food per cubic foot of freezer capacity can trigger the alarm system.

activate the alarm,

To pencil into the hole marked ON and move the rocker switch to the ON position.

deactivate the alarm,

position.

push a key or eraser end of a

move the switch to the OFF

Key-Ejecting Lock

The key for the spring-loaded lock is automatically ejected—key will not remain in lock in either the open or closed position. Keep the key out of reach of

children and away from the freezer.

(on some models)

Juice-Can Door Shelf

Specially sized for storage of frozen juice cans. Some models have two juice-can shelves.

Bookshelf Door Storage

Lets you store frozen food packages like books for easy selection.

Interior Light

Turns on when the door is opened; turns off when the door is closed.

—

FOOD FREEZING SUGGESTIONS

Rules for Successful Food Freezing

1. Freeze the best.

Freeze only top-quality foods. Freezing retains quality and flavor; it cannot improve quality.

Keep work area clean.

Work quickly.

The quicker fruits and vegetables are frozen after picking, the better the frozen product will be. You’ll save time, too, with less

&lling and sorting.

Choose correct packaging materials.

Frozen

foods will dry out if not properly wrapped or

packaged.

or wrappers can be used. Make sure

Both rigid containers and flexible

they

are

bags

especially designed for freezing.

Follow reliable instructions

types of

Freeze foods in practical meal-sized packages.

Fill container properly.

food.

for freezing different

When placing liquid or semi-liquid foods in containers, leave about 1/2” at top (1

!A”

for glass containers) to allow for

expansion during freezing.

Helpful Materials

You’ll find these materials helpful in preparing foods for the freezer:

●

Large

kettle with close-fitting lid for blanching

vegetables and

Fine sieve or small colander to put vegetables in for

blanching

●

Assortment of knives for cutting up meat, fruits and

vegetables

f~its

Freeze correct quantities.

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.

you have a large quantity of food to freeze, store part of it in your refrigerator’s fresh food compartment until the first quantity is frozen,

Freeze foods quickly.

foods to the front of the freezer so the

trozen foods

are used

10. Store frozen foods immediately.

Continually rotate frozen

first.

longest-

Commercially frozen food can be stored any place in the freezer. These foods should not be allowed to thaw before being placed in the freezer.

●

Rolls of absorbent paper towels or soft cloth towels for draining foods

●

Proper freezer packaging materials for various types of food

●

Small loading funnel for fruit and vegetable

containers, to keep sealing edge clean

●

Glass marking pencil for labeling packages

●

Roll of freezer tape

Quick-Freezing

Freezing is fast and efficient throughout the freezer, but quickest on the top shelf—especially with the temperature control at a number higher than 4 (the coldest setting is “COLDEST”).

large

If you plan to quick-freeze

amounts of food, turn the temperature control to “COLDEST” several hours before food will be ready to be placed in the freezer.

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

(continued next

page)

FOOD FREEZING SUGGESTIONS

Suggested Storage Times

(continued)

Eating quality

drops after time shown

Fresh Meats

Roasts

(Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chops (Pork)

Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . ............ ..... ............3 to 4

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

Variety Meats (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..,............2 to 3

Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Opossum, Rabbit, Squirrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............6 to 8

..........................................................................3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . .,,............ I to 2

Processed Meats

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ham (Whole, Half or Sllces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cooked Meats

Cooked Meats and Meat Dishes.., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............,.2 to 3

Fresh Poultry

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

Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Giblets

Game Birds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

..................,...,...........6

Cooked Poultry

P!eces

(Covered with Broth) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pieces

(Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . .

Cooked Poultry Dishes..............,., . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

..................................,1

FISH

Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............,.............,...,..........Up to 4

Lean

Fish.......,,.....,.,

Fatty Fish..............................,,...,...,... ...........,.....,....................2 to 3

Shrimp (Raw, Unpeeled) .

Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . .

.............................................,...6

................................,.....,............,...l

MONTHS IN

FREEZER

AT O“F.

(-18° C.)

..,.......6 to 12

... ...4 to 8

..6 to 12

...............6 to 9

to 4

. . . ..1

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

.......... .1 to 2

.....2 to 3

... ..... ......9

................6

8 to 12

..............6

..........4 to 6

to 8

,.................,3

Eating quality drops after

time shown

PRODUCE

Most Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Onions

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . .

BAKERY GOODS

Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cakes .......................,.,.. . . . . . . .......................................,.,Up to 1

Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pastry (Unbaked) ...,... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pies (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pies (Unbaked) . . . . . . . . . . .

DAIRY PRODUCTS

Busier......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Soft Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . .

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ice Cream, Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Milk

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OTHER FOODS

Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Puza

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Prepared Dishes...,......................,.,............. ........................,...2 to

Sandwiches

Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

New techniques are constantly being developed. Consult the County Extension Service or your information on freezing and storing foods.

...........................................................................Up

MONTHS IN

FREEZER

AT O“F.

(-18° C.)

. .................,..................,.,........6

...............,....................,.......2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

local

Utility Company for the latest

. ...........,,..........8

. ....,...,. Up............Up

...........,............3 to 4

....,......,.........,..............2

..............................4

...........,...,.......2

...................,.....,.,.,.........1

. .............,...........4

..,..................6 to 12

. . . . . . . . . . . ...,......12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

................,...,............12

........................2 to 3

to 12

to 8

to 6

to 3

...,...2

........4 to 8

..........., I/2

. ...,.,..

Up to 1

. ....................5 to 6

. ...,..Up

.........,..Up

to 1

.......1

Freezing Meat, Fish, Poultry & Game

“

Preparation and Packaging.

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.

NOTE: Packages of fresh meats and poultry as commonly purchased in retail stores are not suitably wrapped for freezing. Rewrap in proof material.

●

Meat.

Remove as much bone and fat as possible from meat before packaging. Do not salt meat. When individual pieces of meat are packaged together, 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 used for 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 2/3 cup of pure table salt per gallon of water 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.

Package meat, poultry,

moisture/vapor-

●

Oysters, Clams, Shrimps, Scallops.

Wash shells in running water (soak clams) and shuck, working quickly. Discard shells. Do not wash clams or oysters. Scallops may be rinsed in fresh water. Pack in freezer carton and freeze immediately. Shrimps are best if frozen uncooked. Remove and discard heads and black vein. Wash and package in freezer containers.

●

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.

in the

Frozen meat, fish or poultry should be left

oti~inal

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 if cooking

conventionally—

much less if cooking with microwaves. If necessary to thaw meat quickly, thaw at room

temperature—-

allowirg only 2 hours per pound.

Don’t refreeze meat that has completely thawed; meat, whether raw or cooked, can be frozen successfully only once.

Freezing Vegetables

Only vegetables at their peak of chosen for freezing. Some varieties of vegetables are better adapted for freezing than others. For complete information, contact your County Extension Service.

2. Sort, clean and wash vegetables in cold water. Keep those of the same size all together. Large pieces take longer blanching.

maturity should be

Work with small amounts, about one pound, that

can be packaged in a short time.

Blanch all vegetables except tomatoes, green peppers and herbs before packaging. Proper blanching stops the ripening process so vegetables are held at their peak of freshness.

(continued next page)

FOOD FREEZING SUGGESTIONS

(continued)

Blanching Vegetables by Steam

Use pressure cooke~ vegetable blancheq or other large pot.

Fill a pot with 2 inches of water. Bring to the

boiling point.

Place vegetables in a wire basket or rack above the 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.

Chill vegetables quickly the same length of time as for steaming by plunging them into ice water, or under cold running water. Remove from water and drain on towels.

Blanching Vegetables by Boiling Water

Select a large pot of 4- or 5-quart capacity and fill with one gallon of water for each pound of

vegetables

gallons for each pound of leafy vegetables. Bring water to boiling.

2. Blanch one pound of vegetables at a time. Place vegetables in a wire basket or colander. Immerse i

boiling water and cover. Count time immediately after boiling begins (see guide at right). For high altitudes, add 1 minute to blanching and chilling times.

Chill vegetables quickly the same length of time as for blanching by plunging them into ice water, or under cold running water. Remove from water and drain on towels.

Packing

Package vegetables in moisture/vapor-proof containers. Leave l/2-inch head space in package. (1

X-inch

for glass containers.) Freeze quickly.

be blanched at one

t~n-le.

use

two

Guide to Freezing Vegetables

‘VEGETABLE

ASPARAGUS

BEANS

Green

BEANS Lima

BROCCOLI

BRUSSELS SPROUTS

CARROTS

CAULIFLOWER

CORN

on COB

CORN

Whole Kernel

GREENS

PEAS

POTATOES French Fried

POTATOES White

POTATOES Sweet

SQUASH

PREPARATION

Wash [n cold water, remove tough part of stalk, sort according to size of stalk. Cut spears to fit containers, or cut lengths. Scald according to size of stalk.

Cut snap beans in 1 or 2-inch pieces. Leave “French” beans whole or slice.

Wash and sort pods in cold water. Scald, cool in ice 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 gallon water) to remove insects. Wash and remove woody stems. Split lengthwise into pieces so buds are not more than 1 1/2 inches across. Scald.

Clean and cut sprouts from main stem, sort according to size and scald.

Clean, wash and peel. Leave small carrots whole. Cut others

Into

Trim and wash. Break into flowerets 1 inch wide and about 1 1/2 to 2 inches long. Soak in salted water for 30 minutes Drain.

Select young corn with thin, sweet milk. Husk and remove silk. Wash ears carefully. Sort according to size.

Scald corn on cob and chill. Cut off whole kernels Beet greens, collards, kale, mustard greens, spinach, S

chard, turnip greens. Wash and lift out of water to drain. Remove tough stems and imperfect leaves. Cut in pieces, if desired. Scald

Shell and discard over-mature peas.

P~and 360”F.

Select smooth new potatoes directly from garden. Wash, peel or scrape, and scald.

Wash. Cook until almost tender and COOI. Peel: cut

in halves, slice or mash.

Select tender squash with soft rind. Cut

. .

slices or cubes.

slice-lengthwise for frying. Fry in deep fat heated to

for 4 minutes until tender but not browned. Drain well.

l/2-inch

2-inch

sl[ces.

WISS

BLANCHING

Boiling

Water

Small stalks

2 min.

Medium stalks

3 min.

3 min.” 4 1/2 min.

min. * 4 min

Medium to large

2 to 3 min 4 to 5 min.

3 min.

4 rein’

3 min. *

3 min.** 4 1/2 min.

Small ears

min.’

Medium ears

9 min.’ 10 min.

Large ears

min. *

5 to 6 min.’

Beet greens, kale,

chard, mustard and

turnip greens

2 min. *

3 min.

l/2to

2 min. *

2 min.**

3 to 5 min

3 min. *

4 min. *

Small

5 min. *

5 1/2 min.

4 1/2 min.

12 min.

Collards Spinach

2 min.

4 1/2 min.

Steam

9 min.

6 min. Package. Leave l/2-inch

PACKAGING

Chill immediately. Drain. Pack whole stalks parallel with heads in alternate directions, leaving no head space. Seal.

Chill and drain. Pack in freezer carton leaving l/2-inch space.

Cool promptly in cold water.

Drain.

Pack in cartons, bags or boxes. head space.

Chill immediately. Drain. Package in cartons in alternate directions, leaving no head space. Seal

Chill

freezer containers, no head

Chill, drain and pack into containers, leaving l/2-inch head space.

Chill immediately. Drain. Package

compactly, leaving no head Chill twice as long as you

scald. Wrap several ears together in freezer paper. Place in polyethylene bag. Seal.

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

Chill and drain. Package compactly, leaving l/2-inch head space.

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

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

pack in freezer containers, allowing l/2-inch head

sDace.

Chill immediately,

Dackaoe.

head ;pace. Seal.

Ieavina

l/2-inch

Sea~.

and drain. Pack in

smace.

sr)ace.

Seal.

Leave l/2-inch

500”F.

Seal.

leaving

375”F.

oven.

drain and

fat

*Preferred method

*‘Use 4 teaspoons salt to a gallon

(continued next page)

—

FOOD FREEZING SUGGESTIONS

(continued)

Preparation for Freezing Fruits

1. Sort

2. Wash fruits thoroughly in cold water and drain

4. Pack in cartons, cutting or slicing larger fruits. Add

fruits for uniform ripeness, quality and size.

thoroughly.

Work with small quantities and freeze quickly.

sugar or syrup.

To avoid discoloration of apples, apricots, peaches

and pears, (1) add ascorbic acid mixture to syrup (1 teaspoon to 1 cup of syrup) following directions on label, or (2) dip slices of fruit for 1 minute in solution of 3 tablespoons lemon juice to 1 water, rinse in cold water, drain, and pack in sugar or syrup. Place crumpled piece of cello or waxed wrap on top of fruit before closing to keep fruit in

syrup.

. .

gallon

Guide for Making Syrup

Cups of Percentage of syrup

3070

(light)*

40% (light)*

50%

(medium)

60%

(medium)

65% (heavy)

*Recommended for most fruits

Method:

thoroughly with cold water until dissolved. Chill before using.

Dissolve sugar in boiling water or mix

to be added per

pint of water yield in pints

suger

Approximate

lx lx 2% 3X 4!A

Packing Frozen Fruits

Always allow head space. Allow l/2-inch head space in pin-t containers ( 1 inch for glass), 1-inch head space in quart containers (2 inches for glass).

Sweetening fruits helps retain flavor, color and texture. The method of sweetening depends on fruit used. See guide at right for recommended method.

(a)

Dry sugar

own juice when sugar is added. Add dry sugar (see guide at right) and stir gently until most of the sugar has dissolved in the juice drawn from the fruit, then pour into containers.

(b) Syrup pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Add syrup to cover fruit. Allow l/2-inch head space ( 1

pack. Suitable for fruits that

M-inch

for glass containers).

m~e

their

Serving Frozen Fruits:

Place unopened containers in refrigerator. Serve while fruit is still slightly icy.

—

Guide to Freezing Fruits

FRUIT

APPLES

APRICOTS

BERRIES

CHERRIES Sour

CHERRIES Sweet

CRANBERRIES

MELONS Cantaloupes Honeydews Watermelons

ORANGE and GRAPEFRUIT

SECTIONS

PEACHES

PEARS

PINEAPPLE

PLUMS and PRUNES

RHUBARB

PREPARATION

Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed sugar, prevent discoloration by (1) steaming for 1 X to 2 solution of 3 tablespoons lemon water, and draining.

Select firm, fully remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water 1/2 minute.

Proper maturity

iced water and dram thoroughly on absorbent paper towels

Wash, sort and stem. Chill in refrigerator until firm enough to remove

Prepare quickly m same way as sour whole. with or without

Wash in

Iced

Select firm, well ripened fruit. Cut m half and remove seeds (remove watermelon seeds as you cut balls). Scoop out melon balls or cut may be frozen alone or m combination.

Select firm Remove all membrane. Cut sections from divider-membranes. Dram.

Promptness m whole peach 30 seconds m boiling water) and pit. PeeI and at a time.

Select pears quarters, Heat in boding 40’7. syrup for 1 to 2 minutes. Cool in syrup, then drain

Peel, core,

Sort, wash in iced water. Halve and pit, or leave whole

Wash, tnm and cut stalks

Solut!on

ripe

fruit of bright, uniform color. Wash and sort as to size. Halve and

important. Immature berries should not be used. Wash in cold or

Dlts.

water, stem and eliminate poor

fruit,

free of soft spots. Peel with sharp knife

handllng

which

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

shce

or cube.

Juice

to 1 gallon water for 1 minute, rinsing in cold

may be reused

cherries.

However, sweet cherries may be frozen

berries.

IS important. Sort, peel (skins maybe loosened by scalding

mto

1 -inch pieces or in lengths to

m!nutes,

or (2)

dlppmg

pits.

Drain well.

3/4-inch cubes. These

Just

below white membrane.

shce

1 quart of peaches

flt

package.

fruits

PACKAGING

Syrup pack: Slice Add 1 teaspoon ascorbic acid to each cup of syrup. Sugar pack: Sprinkle 1/2 cup of sugar over each quart of apples. Adding 1 teaspoon ascorbic acid to sugar Precaution.

Syrup pack: Pack in container; cover with 40% syrup to which ascorbic acid has been added (I teaspoon ascorbic acid to 1 cup syrup) teaspoon crystalline ascorbic acid with 1/2 cup of sugar

srxinkle over 1 auart of fruit. Stir.

and (1) May be packed dry, or (2) packed whole in a 40 to

50Y0

sugar syrup. (3) For crushed or pureed berries

pack 4 parts of berries to 1 part of sugar. Stir

dissolved. Seal,

1 part sugar to 4 or 5 parts fruit by weight until sugar

M is dissolved. Pack. Seal.

Cover with 40% sugar syrup which contains 1

teasDoon

Cranberries may be packed whole, without sugar, or in a 50”/

Cover with orange juice or Seal and freeze.

Pack

SeCtlOnS

containing do not need syrup. Stir in 1/2 teaspoon ascorbic acid per quart.

Pack

Immediately

ascorbic acid per cup in container;

svruD.

Seal. Pack immediately in freezer carton. Add

which ascorbic acid has been added (1 teaspoon ascorbic acid to 1 CUD

Pack

slices

each slice. Pack without sugar or cover with 3070 syrup.

pineapple

Or, Pack in carton and cover with

leasDoon

Pack

wkhout

Allow head space. Seal.

mto

container, cover with 409’0 syrup.

Stir to cover all surfaces

ascorbic acid Der

sugar syrup.

in layers.

teaspoon ascorbic acid per quart. Oranges

with two circles of cellophane paper between

Juice

ascorbic

sugar or cover with 40’7. syrup.

COW CJKIpefrUlt

into cold 400/. syrup with 1 teaspoon

svruD).

could be used.

acid

has been added Der

.Sugarpac/c

CUD

30Y0

sugar syrup.

cover

Seal.

400/.

wth

sugar. Seal.

an extra

Mix

until

w[th

30°/0 syrup

with

407. syrup to

syrup to which 1

CUD

. Seal.

sugar

Freezing Dairy Products

●

Cheese. Freeze cheese in 1/2-to l-pound pieces.

Wrap in moisture/vapor-proof 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 affects their smooth texture.

●

Cream.

not freeze well, but will be suitable for cooking. Pasteurized heavy cream containing not less than 40 percent butterfat may be frozen. Heavy cream which has been whipped freezes well, too. Drop mounds of whipped cream on frozen mounds quickly to a rigid container and seal, separating layers with paper.

Ordinary household cream for table use does

baking

sheets. Freeze. Transfer

Ice Cream.

Commercial ice creams can be stored in the freezer in their original carton. Home-made ice cream should be packed in moisture/vapor-proof cartons. For best results, place ice cream in the interior of the freezer rather than on the door shelves. Fine-quality ice cream, with high cream content,

will

normally require slightly lower temperatures than

“airy” already-packaged brands with low cream

content. Experiment to determine the location in the

freezer (the rear is slightly colder than the front) and the temperature control setting to keep your favorite

ice cream at the right serving temperature.

. Butter and Margarine.

Overwrap original carton in moisture/vapor- proof material or enclose in moisture/vapor-proof containers.

(continued next page)

Freezing Eggs

FOOD FREEZING SUGGESTIONS

(continued)

Use only fresh eggs for freezing. Chill before freezing. Whole yolks frozen separtely as follows:

Whole

a fork. Do not beat in air. Add 1 teaspoon salt to each 2 cups of eggs.

Egg Whites—Separate and freeze in recipe-sized amounts.

Eggs—Mix yolks and whites thoroughly with

eggs

may be frozen or the whites and

Freezing Prepared Foods

Bread and Rolls.

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 300”F oven. Note: most commercially baked products should be rewrapped

in moisture/vapor-proof material before freezing.

Biscuits. May be frozen baked or unbaked. 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. If frosted, 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 satisfactorily. Those made with powdered sugar, butter, fudge or whipped cream freeze well.

Cookies. If baked before freezing, cool and package them carefully in moisture/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 topped pies freeze well, baked or unbaked. Baked pies store for a longer time. Omit steam vents from pies to be frozen unbaked.

To serve unbaked pies: Cut steam vents in top 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 temperature. To serve warm, unwrap without thawing and heat in 300°F oven for 30 to 40 minutes.

Bake, cool, wrap and freeze. To

egg

white do not freeze

meringue-

hours at room

Egg

Yolks—Separate and add 1 teaspoon of salt or 1 tablespoon of com syrup or sugar per cupful of yolks. Blend with fork.

Pack

eggs

in freezer carton allowing l/2-inch head space ( 1 unopened container in refrigerator or at room temperature.

●

Quick Breads and Muffins.

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 storage, onion flavor becomes less noticeable and celery flavor more pronounced. Spices also lose their strength during long periods of storage. become mushy.

Cool main dishes after cooking; package in moisture/vapor-proof material-and free-ze. 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.

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

not freeze well and should be added just before

serving. Wrap sandwiches in moisture/vapor-proof material

and freeze.

l/Linch

for glass containers). Thaw eggs in

Bake, cool and wrap at

Omit

potatoes from stews and soups as they

It is not advisable to use salad dressings for

Proper packaging is essential for successful freezing. Because solidly frozen foods lose moisture inthe dry 0°t050F. temperature of afreeze~ they must be properly

protectedby

top quality packaging materials that are moisture/

vapor-proof. Freezer tapeis used to seal wrappings and for labeling.

Freezer packaging materials

Materials

Cartons with moisture,

and vapor proof liners Foil containers Polyethylene bags Glass freezer jars

Plastic containers and boil-in bags

Packaging instructions

Drugstore Wrap

Place food in center of wrapping paper.

E--

----

2.3.Bring two parallel edges together.

in lock seam, repeat until the last fold rests firmly on food.

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

Fold

Uses

Fruits, vegetables, some meats

Cooked foods Baked foods, meats

Juices, fruits, vegetables, cooked foods

Sauces, fruits, vegetables cooked foods

—

Materials

Laminated paper

Heavy-duty foil

Uses

Meats Meats, baked goods,

leftovers

Cellophane

Baked goods. sandwiches, small meat cuts

Butchers’ Wrap

Place food diagonally on one corner of paper. Roll paper and food together diagonally, folding in extra material as you roll. Seal with freezer tape.

Cartons and containers.

Fruits, vegetables and cooked foods may be

packaged

free~er

cartons, containers and jars.

Aluminum foil.

Place food on

heavy-

duty foil and mold foi 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.

CARE AND CLEANING

Cleaning Your Freezer

. Outside.

outside of the freezer is a high quality, baked-on paint finish. With proper care, it will 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 also works well to remove tape residue from freezer surfaces.

Keep the finish clean.

lightly

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-Care should be taken in freezer away from the wall. All types of coverings can be damaged, particularly cushioned coverings and those with embossed surfaces.

Protect the paint finish. The finish on the

Wipe with a clean cloth

dampened with appliance polish wax or mild

moving

the

floor-

●

Inside.

a year. We recommend that the freezer be unplugged before cleaning. If this is not practical, wring excess moisture out of sponge or cloth when cleaning in the vicinity of switches, lights or controls.

Use warm water and baking soda solution—about a

tablespoon of baking soda to a quart of water. Rinse thoroughly with water and wipe dry. Do not use cleaning powders or other abrasive cleaners.

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

Clean the inside of your freezer at least once

To Remove the Freezer Door

Lift up the plastic hinge cover and fold it back. It is

very important that a screwdriver be used both to

loosen and

hinge, to insure a secure assembly and prevent hinge

slippage.

Remove the top hinge from the cabinet, then lift the door off the lower hinge pin.

After the door is removed from the freezer remove the two screws from the bottom hinge.

To replace the door, reverse the order of the above instructions.

retighten

the flat head screws on the top

In Case of Extended Power Failure:

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

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

WARNING: Handling of dry ice can cause freezing of the hands— gloves or other protection is recommended.

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

No Defrosting

You never have to defrost your new No-Frost freezer. It has been pre-set at the factory to defrost itself automatically.

Package labels always remain clearly legible. and packages will remain easy to separate and remove.

During defrosting, a slight noise may be noticed if the door is opened while the freezer is in the automatic defrosting cycle.

PREPARATION

Location

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

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.

110°F.

or colder than 32°F.

Clearance

Allow

for proper air circulation.

Adjustable Legs

Legs at the

positioned on the floor, and the front is raised just enough so the door easily when opened about halfway.

When You Goon Vacation

To maintain freezer in operation during vacations, be

sure your house power is not turned off. For sure protection of freezer 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 cord plug from wall outlet. To prevent formation of odors, place open box of baking soda in freezer and leave freezer lid open.

When the freezer is not operating, it can be left in an unheated house or room without damage to cabinet or mechanism.

front corners of the freezer should be

set so

the freezer is

firmly

When You Move

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

Secure all loose items such as grille and shelves by taping them securely in place to prevent damage.

Be sure freezer stays in upright position during actual

moving

van to prevent movement. Protect outside of freezer with blanket.

riches at sides and back

inches on top and

closes Turn ~lgh~

lower

and in van. The freezer must be secured in

Turn left

to raise

INSTALLATION

How to Connect Electricity

REQIJIREMENTS

IMPORTANT... Please read carefully

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 Prong (grounding)

wall

to minimize the possibility of electric shock hazard from this appliance.

three-

outlet (Fig. 1 )

PREFERRED METHOD

Fig. 1

GROUND EXISTS

))

BEFORE USE

RE PROPER

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.

The larger slot in the adapter must be aligned with the

larger

slot

the wall outlet to provide proper polarity

in the connection of the power cord.

TEMPORARY METHOD

BEFORE

Fia.2

USE

Have wall outlet and circuit checked by a qualified electrician to make sure the outlet is properly grounded.

Where a standard two-prong wall outlet is encountered, it is your personal responsibility and obligation to have-it replaced with a properly

arounded

DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM THE POWER CORD.

CAUTION:

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 terminal break, DO NOT

USE the appliance until a proper ground has been established.

three-prong wall outlet.

Attaching adapter ground terminal to

Use of Extension Cords

Because of potential safety hazards under certain conditions, we strongly recommend against the use of an extension cord. However, if you still elect to use an extension cord, it is absolutely necessary that it be 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 (115 volt, 60 Hertz single phase AC. Some models are also rated 100 volt, 50 Hertz. Check the model and serial number plate). This is recommended for best performance and to prevent overloading house wiring circuits, which could cause a possible fire hazard from overheating wires.

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

NOISY OPERATION

CABINET VIBRATES

AIR FLOW NOISE

POSSIBLE CAUSE

●

The floor may be weak, causing the freezer to vibrate when the compressor

is on.

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

uneven floor.

●

Weakness in room floor. Placing 2 X 4’s under the length of the freezer will hell

support it and may reduce vibration.

●

Cabinet is not positioned solidly on

uneven floor.

. Proper air circulation.

OPERATING CHARACTERISTICS

When your

able to feel the warm cabinet exterior as the refrigeration system transfers heat cabinet walls.

able to hear the fan circulating air within the interior of the cabinet

providing consistent temperature throughout.

tieezer

is operating correctly you should:

tiom

the inside to the outside through the exterior

floor.

Adjust legs or use shims to correct for

(continued

nexr page

able to hear water dripping as it melts from the evaporator and

escapes to the drain pan during the defrost cycle.

able to hear the high efficiency compressor motor.

THESE THINGS ARE NORMAL AND DO NOT

INDICA~

A NEED FOR SERVICE.

PROBLEM

(continued)

SOLWR

PROBLEM

FREEZER DOES NOT OPERATE

FREEZER OPERATES TOO LONG

FREEZER STARTS TOO FREQUENTLY

FREEZER TEMPERATURE TOO WARM

FOODS DEFROSTING

FREEZER TEMPERATURE TOO COLD

FOODS DRYING OUT MOISTURE COLLECTING

ON OUTSIDE OF CABINET INTERIOR LIGHT DOES

NOT LIGHT (on some models)

DOOR WON’T FULLY CLOSE BY ITSELF

POSSIBLE CAUSE

●

Temperature control is in OFF position.

●

If interior light (on some models) is not on, freezer may not be plugged in at

wall receptacle.

●

If plug is secure and the freezer still fails to operate, plug a lamp or a small

appliance into the same outlet to determine if there is a tripped circuit breaker or burned out fuse.

●

Package holding door open.

. Door opened too frequently or too long.

●

Temperature control set on too high a number.

. Inadequate air circulation space around cabinet.

●

Package holding door open.

●

Temperature control set on too high a number.

●

Door was open too frequently or too long.

●

Door opened too frequently or too long.

●

Package holding door open.

●

Blown fuse or tripped circuit breaker.

● Not plugged in.

. Temperature control in OFF position.

●

Package holding door open.

●

Temperature control set on too high a number.

●

Packages not properly wrapped or sealed.

●

Extended hot, humid weather.

●

Blown fuse or circuit breaker.

● Not plugged in.

● Bulb burned out.

Legs need adjusting.

●

Package holding door open.

SLOW STARTING TIME AFTER BEING TURNED OFF FOR A PERIOD OF TIME

EXCESSIVE FROST BUILD-UP

If you need more GE Answer

help...call,

Center@

toll free:

800.626.2000 consumer information service

. Built-in overload protection.

. Door opened too frequently or too long.

●

Package holding door open.

●

Extended hot, humid weather.

We’ll Be There

With the purchase of your new GE appliance, receive the assurance that ifyou ever need

information or assistance from GE, we’ll be there. All you have to do is call—toll-free!

in-HomeRepairSemice

800%EXARES(800+132-2737)

A GE consumer service professional will provide expert repair service,

scheduled at a time that’s convenient for you. Many

company-operated locations offer you service today or tomorrow, or at your convenience Our factory-trained technicians know your appliance inside and out–so most repairs can be handled in just one visit.

(7:00

a.m. to

7:00

p.m. weekdays,

GEAnswer Center@

801162&i2000

GE Consumer Service

9:00

a.m. to

2:00

p.m. Saturdays).

Whatever your question about any GE major appliance, GE Answer information service is available to help. Your call—and your question-will be answered promptly and courteously. And you can call any time. GE Answer

Center@ service is open 24 hours a day,

T177

w.,. --, -..

--,. ..”mnm”coco...

Sewice

SECTIONA.A

,.,”m. ~.”m.~

Contracts

For Customers With

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

-,1, .,

‘ free of charge, call

7 days a week.

will

provide

800.626.2000.

SpecialNeeds...

Center@

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

800-TDD-GEAC (800-8334322) to request

information or service.

80&626-2224

You can have the secure feeling that GE Consumer after

your warranty expires. Purchase a GE contract while your warranty is in effect and you’ll receive a substantial discount. With a multiple-year contract, you’re assured of future service at today’s prices.

Sem’ice

will still be there

still

Parts

andAccessories

80@626-2002

Individuals qualified to service their own appliances

can have needed parts or accessories sent directly to their home. The GE parts system provides access to over

47,000 parts...

fully warranted. VISA, MasterCard and Discover cards are accepted.

and all GE Genuine Renewal Parts are

maintenance

user

booklet cover procedures intended to be performed by

amy

user.

Other

semicinggenemdly

quaIified semice personnel.

since

improper

semicing

instructions

Caution must be exercised,

may cause unsafe

contained in this

should be referred to

opemtion.

YOUR GENERAL ELECTRIC FREEZER

WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace either in: a)

any

part of

because of a manufacturing FULL FIVE-YEAR WARRANTY For five years from date of original

purchase, we will provide, free of

charge, parts and service labor in your home to repair or replace

part of the sealed refrigerating

system

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

the

freezer that fails

(the compressor,

defec:t.

any

WHAT IS NOT COVERED

●

Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions

about

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

GE Answer

800.626.2000 consumer information service

. Improper installation.

Cente@

LIMITED WARRANTY, FOOD SPOILAGE...

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

within one year from date of original

purchase, orb) sealed refrigerating system within five years from the date of original purchase.

Freezer Capacity Limit

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 Service Center, an authorized Customer 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.

“

Food spoilage

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 CONSEQUENTIAL DAMAGES. of abnormally low electric power voltage or inadequate house wiring.

anypul

anypati

caused by:

of the

freezer

of the

Cumulative

$100.00 $150.00

Care@

This warranty is extended to

the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Alaska,

Hawaii and Washington, Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs

to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working hours.

Should your appliance need service, during warranty period or beyond, call 800-GE-CARES

(800-432-2737).

● Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used

for other than its intended

purpose

●

Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS RESPONSIBLE FOR

used commercially.

/VOT

D.C.

Some

states

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.

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

Part No. 162 D3945PO02

Pub No. 49-6785

216299600

1-94 CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

FF16 FF20

—

GE FF16, FF20 Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual