GE FH7, FH1O, FH22, FH15 Use And Care Manual

Download

Useand C2weGuide

Food Freezer

❑

●

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

❑

Operating Instructions, Tips

Energy-Saving Tips . . . . ...............................2

Food Freezing

Suggestions..................4-lO

lntetior

Light

..~.....~...

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

Butit4n

Lock . . . . . . . . . . . . . . ..........................4

Packaging.~...........~..

.......................11

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

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

Shding

Basket . . . . . . . . . . . ............................4

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

............................5

Iiii3

. .

<<-’.,’

Careand Cleaning

.,.

Cleaning, Outside and inside ....................l2

Defrosting

......~~

. . . . . . . ........................12

Power Failure . . . . . . . . . . . ..........................13

❑

●

Problem Solver . . . . . . .

..........15

questions?...call

GEAnswerCenter” 8(W.626.2000

Iia

Preparation

ClearanceHti..H...Hi...H.

...........................13

Location.~.......--.~.~~

..........................13

Vacation and Moving Precautions . . . . .

Eiiil!l

Installation

Installation-...........

.........................14

Adapter Plug . . . . . . . . . . . . . ....................14

Electrical Requirements.... ......................14

Extension Cords . . . . . . . ........................14

Grounding . . . . . . . . . . . . . . . ....................14

Iiiia

‘Q

Consumer Services

Model and Serial Numbers ..........................2

Repair Service . . . . . . . . ...............................2

Warranty . . . . . . . . . . . . . . .

..........Back Cover

ChestModels FH5

FH7 FH15 FH1O

FH22

(luality

Product

HELP US HELP YOU...

Read this book carefully.

Write down the model and serial numbers.

It is intended to help you operate and maintain your

You’ll find them on a plate located at the top outside

new freezer properly.

rear corner of the freezer.

Keep it handy for answers to your questions.

These numbers are also on the Consumer Product

If you don’t understand something or need more help,

Ownership Registration Card that came with your freezer. Before sending in this card, please write these

write (include your phone number):

Consumer Affairs

numbers here:

GE Appliances Appliance Park

Model Number

Louisville, KY 40225

Keep proof of original purchase date (such as your

Serial Number

sales slip or

cancelled

check) with this book to

Use these numbers in any correspondence or service

establish the warranty period.

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.

●

ENERGY-SAVING 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 it.

Try 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 lid open. Always check to make sure the freezer lid is properly closed before leaving the house

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.

Defrost the freezer whenever frost becomes 1/4” thick.

IF YOU NEED SERVICE

We’re proud of our service and want you to be NEXT, if you are still not pleased, write all the pleased. If for some reason you are not happy with the

details—including your phone number—to:

service you receive, here are three steps to follow for

Manager, Consumer Relations

further help.

GE Appliances FIRST, contact the people who serviced your Appliance Park appliance. Explain why you are not pleased. In most

Louisville, KY 40225 cases, this will solve the problem.

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

Major Appliance

Consumer Action Panel 20 North Wacker Drive Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS

Read All Instructions Before Using This Appliance.

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

‘Q&o

, in accordance with the Installation

Instructions before it is used. See

grounding instructions in this book.

●

The freezer should not be recessed or

built-

in—it is designed for free-standing installation only.

●

Never unplug your freezer by pulling 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.

●

When moving your

freezer?

be careful not to

roll over or damage the power cord.

●

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.

The United States Department of Agriculture in Home and Garden Bulletin No. 69 says:

“..

.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 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

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, particularly fruits, vegetables and prepared foods. The eating 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.”

Do not use any electrical device or any sharp

instrument in defrosting your freezer.

●

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

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.

Instructions for removing the lid of your freezer are located on the back of the freezer.

Unplug

your freezer

before

cleaning

and making

repairs. NOTE:

We strongly recommend that any

servicing be preformed by a qualified individual.

●

Before replacing a burned-out light bulb, unplug

the freezer or turn off power at the circuit breaker or fuse box in order to avoid contact with a live wire filament, (A burned-out bulb may break when being replaced.)

NOTE:

Turning the control to the “’O”

position does not remove power to the light circuit.

SAVE THESE INSTRUCTIONS

OPERATING YO

Starting

1. Clean the inside of the freezer with a mild solution

of baking soda and water (refer to Care and

Cleaning section).

2. If the lid was removed, make sure all wires are

6. reconnected.

3. Connect cord to power outlet.

4. Set alarm (on some models) to OFF.

Move the temperature control to No. 4. This is the normal setting for safe long-term freezing. For colder temperatures turn to a higher number.

Allow freezer to operate for at least two hours before placing food inside.

Set alarm to ON. (continued next page)

—

OPERATING YOUR FREEZER

(continued)

Temperature

Control (m

scune

models)

Freezing temperature selection is made by setting the control from No. 1 to 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 or past “O” until it clicks will switch off power to the compressor.

Some models have a preset temperature and no control knob.

:“, -

-~ \f

[

Freezer Features

●

Sliding Basket.

(on some models) Keeps frequently-

OFF prevents the alarm from sounding when the

wanted foods within easy reach; can be moved aside

freezer is warm as it is during cool-down, when

to make foods below more readily accessible. (Some

defrosting, or during initial start-up.

models have two or three baskets.)

TEST causes the alarm to sound regardless of

● Built-In Lock.

(on

some models) Keeps your frozen

temperature. Test the alarm system regularly—at least

food supply secure.

Keep ke}

out of reach of-children

once a month.

and

awa~

from the food

free:e~

ON is the setting for normal freezer use, Be sure to

return the switch to ON when the freezer has cooled

● Interior Light. (on some models) Turns on when

down after defrosting.

the lid is opened; turns off when the lid is closed.

The alarm may sound if the temperature control dial is

. Defrost Water Drain. Up-front drain with hose

turned to a much colder setting, as from “2” to “5”. It

adapter speeds emptying of defrost water.

may also sound if a large amount of unfrozen food

● Temperature Monitor.

is added at one time, causing the freezer temperature

(on some models) An alarm sounds if the temperature in the

‘orise”

freezer rises 10”F. or

higher

than normal for the selected setting. The alarm, on-the back of the freezer next to the control dial, is controlled by a 3-position switch.

FOOD FREEZING SUGGESTIONS

Helpful Materials

You’ll find these materials helpful in preparing foods

Rolls of absorbent paper towels or soft cloth towels

for the freezer:

for draining foods

. Large kettle with close-fitting lid for blanching ● Proper freezer packaging materials for various types

vegetables and fruits of food

. Fine sieve or small colander to put vegetables in

● Small loading funnel for fruit and vegetable

for blanching

containers, to keep sealing edge clean

. Assortment of knives for cutting up meat, fruits

. Glass marking pencil for labeling packages

and vegetables

● Roll of freezer tape

Quick-Freezing

For quick-freezing large amounts of food, turn control

Never freeze more than three pounds of food per

to No. 7 two hours before loading. cubic foot of freezer capacity at one time. Return the temperature control to the original setting

or to No. 4 after freezing is complete.

Y_ –

—

FOOD FREEZING SUGGESTIONS

Rules for Successful Food Freezing

●



Freeze the best.

Freeze only top-quality foods. Freezing

“

Freeze correct quantities. There is an established

retains quality and flavor; it cannot improve quality.

Keep work area clean and 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 culling and sorting.

Choose correct packaging materials. Frozen foods will dry out if not properly wrapped or packaged. Both rigid containers and flexible bags or

wrappers can lx

used. Make sure they are designed for freezing.

●

Follow reliable instructions for freezing different types of food.

Freeze foods in practical meal-sized packages

●

and fill container properly. When placing liquid or

semi-liquid foods in containers, leave about 1/2” at

top ( 1 X“ for glass containers) to allow for expansion during freezing.

Suggested Storage Times

Eating qttality drops after time shown

Months in Freezer at OOF. (-180 C.)

Fresh Meats

Roasts (Beef & Lamb)

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

to 12

Roasts (Pork & Veal)

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

to 8

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

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

Chops (Lamb). ................6 to 9

Chops (Pork)

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

to 4

Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

Sausage (Pork)

.......................................................................l

to 2

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

Processed Meats

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

Frankfurters

.... I/z

Ham (Whole, Half or Slices) ................1 to 2

Cooked Meats

Cooked Meats and Meat Dishes ..............................................2 to 3

Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . .

....2

to 3

Fresh Poultry

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

Chicken

(Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................9

Turkey (Pieces)

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

Duck & Goose

(Whole),...,,.,,,..,.,,,..,,......,,..,..,,....., .....................6

Giblets

Game

Birds

8 to 12

Cooked Poultry

Pieces (Covered with Broth) .,.,....,....,,.,,,..,.,,,,.,,.,.,..,,,,,. .,....,....,..6

Pieces (Not

Covered),.....,.,.,..,.,.,....,,.,,.,....,... ,,,,.........,.,.............1

Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................4 to 6

Fried Chicken ....,.,,,,.,.,.,,..,.,,.,.,.,,.,..,.,,.,.,.,,,,., ,.,,,..,.,,..................4

FISH

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

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

Lean

Fish..................................................., ,,..,,.,.,..,.,,,,.,..,..,,,.6

to 8

Fatty Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

,,,.2

to 3

Shrimp (Raw, Unpeeled) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Shrimp (Cooked) ..................3

maximum of food your freezer is designed to freeze at one time—approximately 3 pounds per cubic foot of freezer capacity. In normal position, your freezer’s

control dial will maintain sufficiently low temperatures

in the freezer to freeze recommended quantities of food. If you have a 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. Continually rotate frozen

foods to the front of the freezer so the longest-frozen foods are used first.

Store frozen foods immediately. 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.

Eating quality drops after time shown Months in Freezer at OOF. (-180 C.)

PRODUCE

Most Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................8 to 12

Asparagus . . . . . . . . . . . . . . . . ....6 to 8

Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................UP to 6

OnIons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........3 to 6

Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........3 to 4

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

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

BAKERY GOODS

Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . ..........2

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

...........4 to 8

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

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

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

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

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

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

Pies (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............... UP to 1

Pies (Unbaked)

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

DAIRY PRODUCTS

Butte r.,.,,.,.,..,.,,.,.,,,..,., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........5 to 6

Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................................1

Soft Cheese ........................................4

Hard or Semi-Hard Cheese ..............................6 to 12

Eggs

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

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

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

to 1

Milk........... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

............................................1

OTHER FOODS

Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................................l 2

Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............. UP to 1

Pizza

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

Prepared Dishes..,.,.,,.,..,...,,,,.,..,....,...,....... .............................2 to 3

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

.....................UP

to 1

Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .....................2 to 3

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

(continued next

pa<qe)

FOOD FREEZING SUGGESTIONS

(continued)

Freezing Meat, Fish, Poultry & Game

●

Preparation and Packaging.

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.

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

moisture/vapor-

proof material.

●

Meat. Remove as much bone and fat as 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. Cutup 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

thawin-g.

Keep in solution not over 1

~linute.

Brine-is

unnec~ssary-for whole fish or fatty fish such

as salmon or mackerel.

Freezing Vegetables

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

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

● 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. 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

1/2

if cooking in a regular oven- 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.

3. Work with small amounts, about one pound. that

can be packaged in

short time.

4. 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.

Blanching Vegetables by Steam

Blanching Vegetables by Boiling Water

Use pressure

cm)ke~

vegetable

blanche~

or other

large

1. Select large cook pot of 4- or 5-quart capacity and

cook pot.

fill with one gallon of water for each pound of

vegetables to-be blanched at one

time:

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

Fill

cookpot

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 the guide for freezing vegetables for steaming times). Keep heat on HIGH while vegetables are steaming. If using a pressure cooker, the petcock should be left open.

2. Blanch one pound of vegetables at a time. Place

vegetables in a wire basket or colander. Immerse in boiling water and cover. Count time immediately

after boiling begins (see the guide for freezing vegetables). For high altitudes, add 1 minute to blanching and chilling times.

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

3. Chill vegetables quickly the same length of time as

for blanching by plunging them into ice water, or placing them 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.

Guide to Freezing Vegetables

VEGETABLES PREPARATION

BLANCHING

Boiling

Steam

Water

PACKAGING

ASPARAGUS

Wash in cold water, remove tough part of stalk, sort according to size of stalk, Cut spears to fit containers, or cut in 2-inch

lengths. Scald according to size of stalk,

Cut snap beans in

or 2-inch pieces. Leave “French” beans

whole or slice.

Small stalks

2 min

Medium

stal;smin”

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, leaving l/2-inch head space. Seal.

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

3 min.

4 min. *

3 min. * 4 1/2 min.

BEANS Green

BEANS Lima

Wash and sort pods in cold water, Scald, cool in ice water and squeeze beans out of pods.

Small

min. * 4 min

Medium to large

3 min 4 to 5 min.

3 min.

5 min. *

BROCCOLI

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 slices or cubes.

Chill and drain. Pack in

freezer containers, leaving

no head

st)ace.

BRUSSELS SPROUTS

4 rein’ 5 1/2 min.

CARROTS

Chill, drain and pack mto containers, leaving l/2-inch

3 min. * 4 1/2 min

head space,

CAULIFLOWER

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,

3 min.’*

4 1/2 min. Chill immediately. Drain. Package

compactly, leaving no head

sr3ace.

Seal.

CORN on COB

Chill twice as long as

you scald. Wrap several ears together in freezer paper.

Place in polyethylene bag.

Seal.

Small ears

7 min. *

Medium

ear:

‘in”

9 min.’

10 min.

Large ears

11 min. * 12 min.

CORN

Whole Kernel

Scald corn on cob and chill. Cut off whole kernels.

5 to 6 min. *

6 min. Package. Leave l/2-inch

* preferred method

* * Use 4 teaspoons salt to a gallon

(continued next

page)

—

FOOD FREEZING SUGGESTIONS

(continued)

Guide to Freezing Vegetables

VEGETABLE

GREENS

PEAS

POTATOES French Fried

POTATOES White

POTATOES Sweet

SQUASH

*Preferred

metht

PREPARATION

Beet greens, collards, kale, mustard greens, spinach, Swiss chard, turnip greens. Wash and

Ilft out of water to drain.

Remove tough stems and imperfect leaves. Cut in

pieces, if

desired, Scald.

Shell and discard over-mature peas,

Peel

and slice lengthwise for frying, Fry in deep fat heated to

3600F, for 4 minutes until tender but not browned, Drain well.

Select smooth new potatoes directly from garden. Wash, peel

or scrape, and scald,

Wash, Cook until almost tender and cool, Peel; cut in halves, slice or mash,

Select tender squash with soft rind, Cut in l/2-inch

slices.

* ● Use 4 teaspoons salt to a gallon

BLANCHING

B;;;;;

Steam

PACKAGING

Beet greens, kale,

chard, mustard and

turnip greens

2 min. *

Collards

3 min.

S~inach

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

min.”

2 min. 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

375”F.

fat until brown. Or cook,

unthawed, in

500°F.

oven.

3 to 5 min. Chill, drain, package in cartons,

baas or boxes, Leave l/2-inch

he;d space. Seal,

Pack in freezer containers,

allowina l/2-inch head

3 min. * 4 1/2 min.

space.

seal.

Chill immediately, drain and package. Leave l/2-inch head space, Seal,

Preparation for Freezing Fruits

Packing Frozen Fruits

●

Sort fruits for uniform ripeness, quality and size. Wash fruits thoroughly in cold water and drain

thoroughly. Work with small quantities and freeze quickly. Pack in cartons, cutting or slicing larger fruits. Add

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 gallon 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.

—

Serving Frozen Fruit

. Place unopened containers in refrigerator. Serve

while fruit is still slightly icy.

Always allow head space. Allow l/2-inch head space in pint 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 the guide for freezing fruits for recommended method.

(a) Dry sugar pack. Suitable for fruits that make their own juice when sugar is added. Add dry sugar (see the guide for freezing fruits) 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 Winch for glass containers).

Guide for Making Syrup

Cups of sugar to be

Approximate yield

60Y0

(medium)

Percentage of syrup

added per pint of water

in pints

650/. (heavy)

300/0

(light)*

*Recommended for most fruits

400/.

(light)*

So”/o

(medium)

1:4

2’/2

173

Method: Dissolve sugar In boiling water or mix thoroughly with cold water

until dissolved. Chill before

using.

Guide to Freezing Fruits

FRUIT

PREPARATION

APPLES

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 minutes, or (2) dipping

solutlon

of 3 tablespoons lemon juice to 1 gallon water for 1 minute, rinsing in cold

water, and

draining.

Solution may be reused.

APRICOTS

Select firm, fully

r!pe fruit

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

remove pits Peel and

sllce, If des!red.

Heat unpeeled fruit In

bolllng

water 1/2 minute.

BERRIES

Proper maturity IS Important, Immature berries should not be used Wash in cold or

Iced

water and drain thoroughly on absorbent paper towels.

CHERRIES

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

Sour

CHERRIES

Prepare quickly In same way as sour

cherries

However, sweet cherries may be frozen

Sweet

whole with or without

Dits

CRANBERRIES Wash In

Iced

water, stem and

ellmlnate

poor berries. Drain well

MELONS

Select firm, well ripened fruit Cut In half and remove seeds (remove watermelon

Cantaloupes

seeds as you cut balls) Scoop out melon balls or cut In 3/4-inch cubes. These fruits

Honeydews

may be frozen alone or In combination.

Watermelons ORANGE and

Select firm fruit, free of soft spots Peel

w!th

sharp

knife

just below

wh!te

membrane.

GRAPEFRUIT

Remove all membrane Cut

sechons

from

dlvlder-membranes,

Drain

SECTIONS

PEACHES

Promptness in

handllng

IS Important. Sort, peel (skins may be loosened by scalding

whole peach 30 seconds

In bolllng

water) and

plt

Peel and

sllce

1 quart of peaches

tlm~

PEARS

Select pears which are fully tree-ripened. Wash, peel and core Cut In halves or quarters. Heat

[n bolllng 40°1.

syrup for 1 to 2

mmutes,

Cool In syrup, then drain

PINEAPPLE

Peel, core, slice or cube.

PLUMS and

Sort, wash In

Iced

water. Halve and

ptt,

or leave whole

PRUNES RHUBARB

Wash,

trim

and cut stalks

Into

-Inch pieces

or m lengths to

flt

package

PACKAGING

Syrup

pack”

sllCe

intO COntaitM?r, cover with

zI070

syrup

Add

teaspoon ascorbic acid to each cup of syrup.

Sugar pack: Sprinkle

1/2

cup 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

wlfh 400/.

syrup to which ascorbic acid has been added (1 teaspoon

ascorbic

acid to 1 cup syrup) Sugar

pack”

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 whole in a 40 to

500/. sugar syrup. (3) For crushed or pureed berries pack 4 parts of berries to 1 part of sugar.

Shr until

sugar

IS dissolved. Seal.

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

IS dissolved. Pack. Seal.

Cover with

40°L

sugar syrup which contains

teasmoon

ascorbic acid

Der

CUO.

Cranberries may be packed whole, without sugar, or

a 50”/0 sugar syrup,

Cover with orange

)ulce

or 30% sugar syrup.

Seal and freeze.

Pack sections In layers. Cover grapefruit with 30°. syrup containing

teaspoon

ascorbic

acid per quart. Oranges

do not need syrup. Stir

In 1/2

teaspoon ascorbic acid

Pack Immediately

Into

cold 40% syrup with 1 teaspoon

ascorbic

acid

per cup [n container, cover

wtth

syrup Seal. Pack

Immediately In

freezer carton. Add

40°L

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

cup syrup), Seal.

Pack

slices

with two circles of cellophane paper between

each slice Pack without sugar or cover with

30?0

syrup

Or.

mnearmle Iulce

could be used.

Pack m carton and cover

with 400/.

syrup to which 1

teaspoon ascorbic acid has been added per cup. Seal. Pack without sugar or cover with 400/. syrup

Allow head space. Seal.

Freezing Dairy Products

. Cheese. Freeze cheese in

1/2- to

1-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

we]] as

freezing affects their smooth

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

percent butterfat may be frozen. Heavy cream which has been whipped freezes well, too. Drop mounds

whipped cream on baking sheets. Freeze. Transfer frozen mounds

quick]y

to a rigid container and seal,

separating layers with paper.

. Ice Cream. Commercial ice creams can be stored i n

the freezer in their original carton. Home-made ice cream should be packed in moisture/vapor-proof cartons.

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 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.

FOOD FREEZING SUGGESTIONS

(continued)

Freezing Eggs

Use only fresh eggs for freezing. Chill before

Egg Yolks—Separate and add 1 teaspoon

of salt or

freezing. Whole eggs may be frozen or the whites and

tablespoon of corn syrup or sugar per cupful of yolks.

yolks frozen separately as follows:

Blend with fork.

Whole Eggs—Mix yolks and whites thoroughly with

Pack eggs in freezer carton allowing l/2-inch head

a fork. Do not beat in air. Add

teaspoon salt to each

space (

1 ‘/4inch

for glass containers). Thaw eggs in

2 cups of eggs.

unopened container in refrigerator or at room temperature.

Egg Whites—Separate and freeze in recipe-sized

amounts.

Freezing Prepared Foods

● Bread and Rolls. Bake. cool, wrap and freeze. To

serve: thaw in wrappings at room temperature. Or, heat or toast frozen. If desired, wrap in foil and warm for 15 minutes in 250° to 300°F oven. Note:

tnost

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

ternperztture.

A11ow

about two hours to thaw a large cake.

Icings made with egg white do not freeze 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

meringue-

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 1

hours at room temperature. To serve warm, unwrap without thawing and heat in 300°F 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 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 fill ings 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.

Proper packaging is essential for successful freezing. Because solidly frozen foods lose moisture in the dry 0° 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.

Freezer packaging materials

Materials

Uses

Cartons with moisture,

Fruits, vegetables,

and vapor proof liners some meats

Foil containers

Cooked foods

Polyethylene bags

Baked foods, meats

Glass freezer jars

Juices, fruits, vegetables, cooked foods

Plastic containers and

Sauces, fruits, vegetables,

boil-in bags cooked foods

Materials

Uses

Laminated paper Meats

Heavy-duty foil

Meats, baked goods, leftovers

Cellophane

Baked goods, sandwiches, small meat cuts

Packaging instructions

Drugstore Wrap

Place food in center

of wrapping paper.

Bring two parallel edges

together.

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

Fold ends, excluding

much air as possible. Seal with tape or tie firmly

witl_

heavy string.

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 in freezer

cartons, containers

and jars.

Aluminum foil.

Place 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-

—

CARE AND CLEANING

Defrosting

Depending on the climate you live in, humidity and usage, your freezer may need defrosting only once or twice a year. If possible, choose a time to defrost when food supply is lowest. Defrosting can be done quickly and easily by scraping freezer surfaces with a plastic scraper or wooden spatula when frost is more than 1/4 inch thick.

DO NOT use any electrical device in defrosting your freezer. DO NOT use an ice pick or sharp edged instrument as it may damage or scratch the freezer.

If frost is too thick or too hard to be scraped,

we suggest you do the following:

1. Remove power cord 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 the freezer. Remove the drain cap on the front of the freezer, insert the hose connector and attach the hose. After attaching the hose, remove

the drain plug inside the cabinet. Sponge remaining moisture from the bottom of the freezer.

Defrosting will take less time if you have the freezer

lid open and remove large, loose pieces of frost before they melt, or add pans of hot water.

Cleaning Your Freezer

● Outside. Protect the paint finish. The finish on the

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.

Appliance Polish Wax & Cleaner (Cat No. WR97X02 16) is available from GE Service and Parts Centers.

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.

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). 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 of the lid.

8. Plug in the freezer at the electrical outlet. Turn the temperature control to its regular position and return food to the freezer.

CAUTION—Care

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

● Inside. Clean the inside of your freezer at least once

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

controIs.

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.

—

In Case of Extended Power Failure:

1. Keep freezer door closed. Your freezer will keep

WARNING: Handling of dry ice can cause your

food frozen for 24 hours provided warm air is not

hands to freeze. Gloves or other protection is

admitted.

recommended.

2. If freezer is out of operation for 24 hours or more, 3. If dry ice is not available, move food to a frozen

add dry ice. Leave ice in large pieces. Add more ice

food locker temporarily—until power is restored.

as required.

Location

Your freezer should be conveniently located for day- The freezer must be

solidy

positioned on the floor if it

to-day use in a dry, well-ventilated room.

is to function at its best. Shims may be used to accomplish

For most efficient operation, it should not be located

this wherever the floor is too uneven. If the place

where the air temperature around the freezer is higher

selected for the freezer is damp or moist, place 2 x 4’s

than 110”F. or colder than

32”F.

under its entire length to assure adequate support.

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.

Clearances

Allow 3 inches on all sides for proper air circulation.

When You Goon Vacation

When You Move

To maintain freezer in operation during vacations, be Disconnect the power cord plug from the wall outlet. sure your house power is not turned off.

Remove foods, defrost and clean the freezer.

For extended vacations or absences, you may prefer to

Secure all loose items such as grille and shelves by

move your frozen foods to a storage locker temporarily.

taping them securely in place to prevent damage.

If your freezer is to be left empty, disconnect power

Be sure freezer stays in upright position during actual

cord plug from wall outlet. To prevent formation of

moving and in

odors, place open box of baking soda in freezer and

. . .

van to mevent

leave

treezer

Ild

open.

When the freezer is not operating, it can be left in an

unheated house or room without damage to cabinet or mechanism.

with

bianket.

van_. The

f~ee~er

‘must be

secur~d

movement. Protect outside of freezer

INSTALLATION REQUIREMENTS

IMPORTANT. .. Please read carefully

How to Connect Electricity

For personal safety, this appliance must be properly grounded.

The power cord

this appliance is equipped with a three-prong (grounding) plug which mates with a standard

three-

prong (grounding) wall outlet to minimize the possibility of electric shock hazarc

GROUND EXISTS

BEFORE USE

1 from this appliance.

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 grounded three-prong wall outlet.

NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM

THE POWER CORD.

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,

FMWRARY

METHOD

BEFORE USE

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

break with repeated use.

TEMPORARY CONNECTION may be made to a

Should the adapter ground terminal break, DO NOT

m-o~erlv grounded two-tx-on~

wall outlet by use

USE the appliance until a proper ground has been

. . .

1 1 -’u

of a UL listed adapter

a~aila~le

at most

loc”al

estabhshed.

hardware stores. The larger slot in the adapter must be aligned with the

larger slot in the wall outlet to provide proper polarity in the connection of the power cord.

Use of Extension Cords

Electrical Requirements

Because of potential safety hazards under certain

The freezer should always be plugged into its own

conditions, we strongly recommend against the use of

individual electrical outlet which has a voltage

extension cord. However, if you still elect to use an

rating that matches the

rating

plate.

extension cord, it is absolutely necessary that it be a

—.

This provides the best performance and also prevents UL listed 3-wire grounding type appliance extension

overloading house wiring circuits which could cause a cord having a grounding type plug and outlet and that

fire hazard from overheated wires. the electrical rating of the cord be 15 amperes

(minimum) and 120 volts.

—

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

FREEZER DOES NOT OPERATE

FREEZER STARTS

TOO FREQUENTLY

FREEZER OPERATES

TOO LONG

NOISY OPERATION

CABINET VIBRATES

FREEZER TEMPERATURE TOO WARM

ALARM SOUNDS

FOODS DEFROSTING

FREEZER TEMPERATURE TOO COLD

FOODS DRYING OUT

MOISTURE COLLECTING ON OUTSIDE OF CABINET

LID WON’T FULLY CLOSE BY ITSELF

SLOW STARTING TIME

AFTER BEING OFF EXCESSIVE FROST

BUILD-UP

POSSIBLE CAUSE

● Freezer may not

plugged in.

If plug is secure and the freezer still fails to operate, plug a small appliance into

the same outlet to determine

there is a tripped circuit breaker or burned out fuse.

Package holding lid open, or lid opened too frequently or too

long.

● Temperature control set on too cold a setting.

Uniform temperature in cabinet is being maintained.

● Package holding lid open, or lid opened too frequently or too long.

● Temperature control set on too cold a setting.

● Inadequate air circulation space around cabinet.

●

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.

●

Cabinet not positioned solidly on floor. Use shims for uneven floor.

Package holding lid open, or lid opened too frequently or too

long.

● Temperature control not at cold enough setting.

●

Freezer has not yet cooled down after temperature control dial is turned to a colder

setting. Set TEMP ALARM switch OFF temporarily until new cold level is reached.

●

A lot of unfrozen food added at one time will raise freezer temperature. Set TEMP

ALARM switch at OFF temporarily until temperature returns to normal for the selected setting.

● Blown fuse or tripped circuit breaker.

● Not plugged in.

● Package holding lid open, or lid opened too frequently or too long.

● Temperature control set on too cold a setting.

● Packages not properly wrapped or sealed.

. Extended hot, humid weather.

● Package holding lid open.

● Built-in overload protection.

Package holding lid open, or lid opened too frequently or too long.

● Extended hot, humid weather.

If you need more help... call, toll GE Answer Center”

800.626.2000 consumer information service

free:

—

YOUR GENERAL ELECTRIC FREEZER

Staple sales slip or

cancelled

check

WARRANTY

here. Proof of original purchase date

is needed to obtain service

under warranty.

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

any part of

the

freezer that fails

because of a manufacturing defect.

FULL FIVE-YEAR WARRANTY For five years from date or original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any

part of the sealed refrigerating system

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

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 either in: a)

any part of

the

freezer

within one year from date or original purchase, orb) anypati of

the

sea/ed refrigerating system

within five years from the date of original purchase.

Cumulative

Freezer Capacity

Limit

14.9 cu. ft. and smaller

$100.00

15.0

cu. ft. and larger

$150.00

Within 30 days after food spoilage occurs, you must provide satisfactory proof of the spoilage to a Service and Parts Center, an authorized Customer Care service or the dealer from whom the freezer was purchased.

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,

D.C.

In 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 Service and Parts 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).

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

Centera

800.626.2000 consumer information service

Improper installation.

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

● Food spoilage caused by:

a) Power interruption from the utility.

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

c) Freezer not operating because of abnormally low electric power voltage or inadequate house wiring.

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended

purpose or

used commercially.

Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS

/VOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

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

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in

your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

Part No. 162 D1522PO03

FH5 FH7

FHI

Pub

No.

49-6734

FHIO FH2’

1-34485-Rev.

17-Q7 C(2

GE FH7, FH1O, FH22, FH15 Use And Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual