GE FH26C Use and Care Manual

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How to

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the best from

YowFreemr

Conknfi

Appliance Registration

Care and Cleaning

Defrosting

Energy-Saving Tips

Freezing Recommendations

Dairy Products Fruit

Meats, Poultry and Fish Packaging Suggestions

Prepared Foods Storage Time

Vegetables

Installation

Adapter Plug Clearances

Electrical Requirements 3, 4 Extension Cord

Groundin~

Location

Lock

12 11

5-1o

3,4

4 4

4 3

4 5

9 8

9 6

Model and Serial Numbers Moving & Vacation Tips

Power Failure Problem Solver

Repair Service Safety Instructions

Temperature Control Warranty Back Cover

GE Answer Center”

800.626.2000

;

13, 14

Use

3 4

and Care of

manual

defrosting

chest model

FH26C

Help us help you...

Eneqy-~ving

tips

Read this book carefully.

It is intended to help you operate and maintain your new freezer properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park Louisville, KY 40225

Keep proof of original purchase date (such as your sales slip or

cancelled check) with this book to

establish the warranty period.

Write down the model and serial numbers.

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

These numbers are also on the Consumer Product Ownership Registration Card that came with your freezer. Before sending in this card, please write these numbers here:

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,

the Problem Solver on pages 13

14.

and operating problems that you can correct yourself.

It lists causes of minor

check

● Location of your freezer is

important. Don’t locate it in a warm,

laund~

unventilated 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 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.

area or storage

IMPORTANT

Read all instructions

—

WARNING—when using this appliance, always

safety precautions, including the following:

● Use this appliance only for its

intended purpose

this Use and Care Book.

. This freezer must be properly

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

below and on page

●

Never unplug your freezer by

pulling on the power cord.

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.

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.

these extremely cold surfaces.

●

Do not operate your freezer in

the presence of explosive fumes.

Do not use a cord that

exercise basic

as described in

grounding instructions

Skin may adhere to

SAFEW

kfom u~ng t~

Always

lNSTRU~lONS

a~hance.

●

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 cannot be kept above because of bacteria growth.)

Thawed ground meats, poultry, or fish that have 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, 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 quality will be.

●

If your old freezer is still around the house but not in use, be sure to remove the lid or door.

reduce the possibility of danger to children.

40°F.

(Shellfish

10°F,

any

off-odor or

safely

This will

Caution should be used when removing the door of a freezer. Particular caution should be used when removing the lid of a 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.

chest

Note: W strongly recommend that any servicing be performed by a qualified individual.

Before cleaning.

C. Before changing the light bulb.

Note:

Turning the temperature control to the OFF position does not

mmova -r

to the light

ci~uit.

SAVE THESE

lNSTRU~lONS

lmbllatiOn ReqUi~menk–lMPORTANT...

For personal safety, this appliance must be properly grounded.

The power cord of this appliance is equipped with a three-prong (grounding) plug which mates with a standard three-prong (grounding) wall outlet (Fig. 1) to possibility of electric shock hazard from this appliance.

m;n[mize

the-

Fig. 1

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

‘

Please Read Carefully

Where a standard two-prong wall outlet is encountered, it is the personal responsibility and obligation of the customer to have

it replaced with a properly grounded

three-prong wall outlet.

BEFORE USE

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

CORD.

(continued next page)

installation

Requirements

(continued)–IMPORTANT. .

. Please Read Carefully

Use

of adapter plug

Because of potential safety

hazards under certain conditions, we strongly recommend against use of an adapter plug. However, if you still elect to use an adapter, where local codes permit, a TEMPORARY CONNECTION may be made to a properly grounded two-prong wall outlet by use of a

listed adapter (Fig. 2) available

at most local hardware stores.

TEMPORARY METHOD

(ADAPTER PLUGS NOT

PERMITTEO

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

CAUTION:

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,

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.

CANAOA)

Attaching adapter ground

always

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

(115

volt,

60 Hertz single phase AC). This is recommended for best performance and to prevent overloading house wiring circuits, which could cause a possible fire hazard from overheating wires.

outlet–

Freezer Installation

bcation

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 llO°F. or colder

32°F.

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.

The freezer must be solidly positioned on the floor if it is to function at its best. Shims maybe used to accomplish this wherever the floor is too uneven. If the place selected for the freezer is damp or moist, place 2 x 4’s under its entire length to assure adequate support.

Cleamnce

Allow a 3-inch clearance on all sides for proper air circulation.

Operating Your

Freaer

Starting

Clean the inside of the freezer

with a mild solution of baking soda and water (see page 12).

2. Connect cord to power outlet.

3. Turn temperature control to No. 1. This is the normal setting for

safe long-term freezing. For colder temperatures, turn to higher numbers.

4. Allow freezer to operate for at

least two hours before placing food inside.

Temperature Control

Freezing temperature selection is made by setting the control from

No. 1 to No. Normal safe freezing level is

obtained by setting the control at No. 1.

(coldest).

10 Rules

for Successful

Fre~er

Features

Sliding basket

Keeps frequently-wanted foods within easy reach; can be moved aside to make foods below more readily accessible.

Key-ejecting lock

Keeps your frozen food supply secure. The spring-loaded lock is designed so that the key is automatically ejected—key will not remain in lock in either the open or locked position.

Keep key out of reach of children and away from the food freezer.

Interior light

Turns on when the lid

turns off when the lid is closed.

opened;

Defrost water drain

Up-front drain with hose adapter speeds emptying of defrost water.

Food

1. Freeze the best.

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

Keep work area clean.

3. Work quickly.

and vegetables are frozen after picking, the better the frozen product will too, because less culling and sorting will be necessary.

Choose correct packaging

materials.

out if not properly wrapped or packaged. Both rigid containers and flexible bags or wrappers can be used. Make sure they are especially designed for freezing.

5. Follow reliable instructions for freezing different types of food.

Freeze foods in practical meal-

sized packages.

7. Fill container properly.

placing liquid or semi-liquid foods in containers, leave about 1/2” at top (1-1/2” for glass containers) to allow for expansion during freezing.

Freeze correct quantities.

8. There is an established maximum of food your freezer is designed to freeze at one time—approximately 3 pounds per cubic foot of freezer capacity. In normal position, your freezer’s control dial will maintain sufficiently low temperatures in the freezer to freeze recommended quantities of food.

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

Fre=ing

Freeze only

The quicker fruits

be,

You’ll save time,

Frozen foods will dry

When

Helpful Materials

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

. Large kettle with close-fitting lid for blanching vegetables and fruits

. Fine sieve or small colander to put vegetables in for blanching

● Assortment of knives for cutting

up meat, fruits and vegetables . Rolls of absorbent paper towels or

soft cloth towels for draining foods

. Proper freezer packaging materials for various types of food (see page 10)

● Small loading funnel for fruit and

vegetable containers, to keep sealing edge clean

● Glass marking pencil for labeling

packages . Roll of freezer tape

Quick-Fre=ing

For quick-freezing large amounts of food, turn control to No. 7 two hours before loading.

Return the temperature control to No. 1 after freezing is completed.

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

Use “oldest” foods first.

9. Continually rotate frozen foods to the front of the freezer so the frozen foods are used first.

10. 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.

longest-

Suggeti

Stomge

Times

FRESH MEATS Roasts (Beef, Venison)

Roasts (Lamb). ., Roasts (Pork

Steaks (Beef). . Chops (Lamb) . Chops (Pork) Ground &Stew Meats Variety Meats (Beef) Variety Meats (Pork) ., Sausage (Pork)

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

PROCESSED MEATS Bacon ., .1

Frankfurters . Ham(whole, half or slices). ,1-2

COOKED MEATS

Cooked Meats & Main Dishes ... ..2-3

Gravy& Meat Broth .2-3

FRESH POULTRY

Chicken &Turkey (whole) . . .......12

Chicken (pieces) . . . . . . . . ........9

Turkey (pieces) .. ....,6

Duck & Goose (whole). ., .. ....6

Giblets . . . .

Game Birds. a-12

&Veal)

(Months)

O°F. 6-12

6-9 4-a 6-12

6-9

3-4

..3-4

3-4 2-3 1-2

1/2-1

COOKED POULTRY

Pieces (covered with broth) .. ......6

Pieces (not covered) . . . . . ........1

Cooked Poultry Dishes . ..........4-6

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

Shellfish Upto4 Lean Fish Upto6 Fatty Fish Upto2

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

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

PRODUCE

Most Fruits & Vegetables. ... a-12

Asparagus .6-a Mushrooms. Up to 6 Onions .. .3-6

Citrus Fruits . ..................3-4

Potatoes BAKERY GOODS

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

Breads, Yeast (baked) 4-a Breads, Yeast (unbaked)

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

Cakes Cookies. ..3-4

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

Pies, Fruit (baked) Up to 1

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

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

(unfrosted)

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

(Months)

O°F.

1/2

DAIRY PRODUCTS Butter (salted) ..3

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

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

Soft Cheese . ..................2-4

Hard or Semi-hard Cheese .. ......6

Eggs (remove from shell). . . .......12

Ice Cream, Sherbet Up to 1 Milk

OTHER FOODS

Candies ..12

Left-overs(cooked) Up to 1

Pizza ..1

Prepared Dishes . ...............1-2

Sandwiches Upto 1

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

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.

(Months)

O°F.

..1

F~i~

Meat, Fish, Poulty & Game

Pmpamtion ati pacbging

Package meat, poultry, fish and

game in moisture/vapor-proof

material such as aluminum foil,

cellophane, freezer foil or plastic

bags. Exclude as much air as possible. Label and freeze at once.

N~E:

Packages of fresh meats

poult~

and

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.

as commonly purchased

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.

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 to 1/2 if cooking

conventionally—much less if

cooking with microwaves. 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.

Fm~ing Vegetables

Pwparation

Only vegetables at their peak of

for

fm~ing

maturity should be chosen for freezing. Some varieties of vegetables are better adapted for freezing than others. For

cantact

complete information,

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.

3. Work with small amounts, about one pound, that can be packaged in a 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.

Boiling-water method

(a)

Select large utensil of 4- or 5-quart capacity and 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.

(b) 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 guide at right).

For high altitudes, add 1 minute to

blanching and chilling times. (c) 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.

Steam method

Use pressure

blanche~

(a)

Fill untensil with 2 inches of water.

cooke~

vegetable

or other large utensil.

Bring to boiling point.

(b) 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.

(c) 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.

Packing

Package vegetables in moisture/vapor- proof containers. Leave l/2-inch head space in package (n/2-inch for glass containers). Freeze quickly.

VEGETABLE PREPARATION

ASPARAGUS Wash in cold water,

BEANS Green

BEANS Lima

BROCCOLI

BRUSSELS

SPROUTS

CARROTS

CAULIFLOWER Trim and wash. Break into

CORN on COB

CORN

Whole Kernel GREENS

PEAS

POTATOES Peel and slice lengthwise French Fried

POTATOES Select smooth new White

POTATOES Wash. Cook until almost Sweet

SQUASH ●

ramove

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 1 or 2-inch pieces. Leave “French” beans whole

slice.

or 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 Let stand l/2-hour in salted

teaapoons

water (4 gallon water) to remove

Waah

insects. woody stems. Split lengthwise into pieces so buds are not more than inches across, Scald.

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

Clean,

w=h

small

carrota

others into slices or cubes.

flowerets

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

C-.1A

“e-r”.

Shell and discard overmature peas.

for frying. Fry in deep fat heated to

4 minutes until tender but thaw and cook in

not browned.

potatoes directly from

garden. Wash, peel or

scraoe.

tender and cool. Peal: cut

in halves, slice or

Select tender squash with

soft rind. Cut in l/2-inch slices.

inch wide and

11/2

to 2 inches long.

360°F.

and scald.

—. -,

color.

salt in 1

and remove

and

peel.

Leave

whole. Cut

for

Orain

well.

mash.

11/2

BLANCHING

Boiling

Water

2 min.

Medium stalks

3 min.

3 min.’

1 min.”

Medium to large

2 to 3 min.

3 min.

min..

3 min.’

min..”

min..

Medium ears

9 min.’

min.

5 to 6 rein:

Beet greens, kale, chard, Chill in cold water and mustard and turnip greens

2 min.’ absorbent towels. Pack in

3 min.

11/2

to 2 min.’ 2

min...

3 to 5 min. Chill, drain, package in

3 rein?

“Preferred rnetfrod

Steem

Small stalks

4 min.”

4~/2

Small

4 min.

4 to 5 min.

min..

51/2

41/z min.

Small ears

9 min.

10 min.

Large

ears

17 min

6 min.

Collards

Spinach

2 min.

4Vz

min..

min.

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 head space.

Cool promptly in cold water. Drain. Pack in cartons, bags or boxes, leaving l/2-inch head

soace. Seal.

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

Chill and

drain.

spaca.

{pace.

soace.

Seal.

Pack

freazer

paper.

Packaga

375°F.

500°F. oven.

freezer containers, leaving no head

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

Chill immediately. Drain. Package compactly, leaving no head space Seal.

Chill twice as long as you scald. Wrap several ears together in Place in polyethylene bag. Seal.

Package. Leave l/2-inch head

drain thoroughly between freezer cartons or bags

and seal.

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

Cool to room temperature. Package in freezer bags or cartons and seal. To

until brown. Or cook,

unthawed,

cartons, bags or boxes Leave l/2-inch head

soace.

Pack in freezer containers, allowing l/2-inch head space. Seal.

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

“Use 4 teaspoons sa/tto a

aerve,

Seal.

ga//on

fat

Freezing Fruik

Preparation for freezing

1. Sort fruits for uniform ripeness, quality and size.

2. Wash fruits thoroughly in cold water and drain thoroughly.

3. Work with small quantities and

freeze quickly.

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

5. 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.

Packing

Always allow

l/2-inch head space in pint containers (1 inch for glass), l-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 pack. Suitable for fruits

that make their 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

head

space. Allow

(11/2

inch for glass containers).

Guide for making syrup

Percentage to

of syrup pint of water yield in pints

300/0

(light)

400/o (light)*

500/0

(medium)

600/0

(medium)

650/0

(heavy)

‘Recommended

Method: Dissolve sugar in boiling

waterer mix thoroughly with cold water

until dissolved. Chill before using.

Cups of sugar

besddedper

formost

11/2

21/2

31/2

41/

fruits

Approximate

11/4 11/2

12/3

21/4

FRUIT PREPARATION APPLES

APRICOTS

BERRIES

CHERRIES Sour

CHERRIES

Swaet

CRANBERRIES

MELONS

Cantaloupe

Honeydews seeds aa you cut balls). Scoop

Watermalona

ORANGE and

GRAPEFRUIT

SE~lONS

PEACHES

PEARS Select pears which are fully tree-ripened.

PINEAPPLE

and

PLUMS PRUNES

RHUSARa

Wash, peel and slice apples to about

l/2-inch thickness. If apples are to be with

packed in (1) steaming for

(2)dipping

lemon juice to 1 gallon water for 1 minute, rinsing in cold water, and draining. Solution may be reused.

Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size, Halve and remove pits. Peel and slice, if desired, Heat unpeeled fruit in boiling 1 cup syrup). water 1/2 minute.

Proper maturity is important. Immature berries should not be or iced water and drain thoroughly on crushed or pureed berries, pack 4 parts absorbent paper towels.

Wash,

until firm enough to

Prepare quickly

cherries. However, sweet cherries may be contains 1 teaspoon ascorbic acid

frozen whole, with or without pits. Wash in iced water, stem and eliminate

poor berries. Drain well. without sugar, or in a 500A sugar

Salect firm, well ripened fruit. Cut in half

and remove seeds (remove watermelon balls or cut in 3/4-inch cubes, These fruits

may be frozen alone or in combination.

Select firm fruit, free of soft

with sharp knife just below white membrane. Remove all membrane. Cut sections from divider-membranes,

Promptness in handling is important, Sort, peel (skins may be loosened by scalding whole peach 30 seconds in container; cover with more syrup. Seal. boiling water) and pit. Peel and slice 1

Wash, peel and core. Cut in halves or quarters, Heat in boiling 40°/0 syrup for

to 2 minutes. Cool in

Peel, core, slice or cube. Pack slices with two circles of cellophane

Sod, waah

or leave whole.

Wash, trim and cut stalks into l-inch Pack without sugar or cover with 400/o pieces or in

sugar,

in solution of

aorf

and stem. Chill in

ouart

oeaches

prevent discoloration by

11/2

to 2 minutes, or

3tablespoons

uaed,

Wash in cold whole in a 40 to

rafrigarator

remova

pits, weight until sugar is dissolved. Pack. Seal.

in same way as sour

out

melon

spota.

Peel

Orain.

at a time,

syrup,

then drain,

iced water. Halve and pit,

Iangths

to fit package,

PACKAGING

Syrup peck:

acid to each cup of syrup.

Sugerpeck:

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:

400~

been added (1 teaspoon ascorbic acid to

Sugarpack:

ascorbic acid with 1/2 cup of sugar and sprinkle over 1 quart of fruit. Stir.

(1) May be packed dry, or (2) packed

of berries to 1 part of sugar, Stir until sugar is dissolved. Seal.

Mix 1 part sugar

Cover with per cup.

Cranberries may be packed whole,

Cover with

syrup. Seal and freeze.

Pack sections in layers. Cover grapefruit with 300A syrup containing 1 teaspoon ascorbic acid per need syrup. Stir in 1/2

acid per quart, Pack immediately into cold 400/o syrup

with 1 teaspoon ascorbic acid per cup in

Pack immediately in freezer carton, Add 400A syrup to which ascorbic acid has

been added (1 teaspoon 1

cu~

paper between each slice. Pack without sugar or cover with pineapple juice could be used.

Pack in carton and cover with to which 1 been added

syrup. Allow head space.

Slice into container, cover

400h

syrup. Add 1 teaspoon ascorbic

Sprinkle 1/2 cup of sugar

Pack in container; cover with

syrup to which ascorbic acid has

Mix 1 teaspoon crystalline

500h

sugar syrup. (3) For

to 4 or 5 parts fruit by

400h

sugar syrup which

ayrup.

orange juice or

syrup). Seal,

teaapoon

per cup,

300h

sugar

quart. Orangea

teaapoon

300h

ascorbic acid has

Seal.

do not

ascorbic

aacorbic

syrup. Or,

400fi

Seal.

acid to

syrup

Sewing

frozen fruits

Place unopened containers in

refrigerator; Serve while fruit is still slightly icy.

Fm~ing

Daiy Pmduc&

Butter and Margarine

Overwrap

moisture/vapor-proof material or enclose in moisture/vapor-proof containers.

original carton in

Cheese

Freeze cheese in 1/2-to l-pound pieces. Wrap in moisture/vapor- proof material. 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.

Uncreamed

cottage

Cream

Ordinary household cream for table use does not freeze well, but will be suitable for cooking. Pasteurized heavy cream containing not less than 40 percent butterfat maybe frozen. Heavy cream which has

been whipped freezes well, too. Drop mounds of whipped cream

on baking sheets. Freeze. Transfer frozen mounds quickly to a rigid container and seal, separating layers with paper.

Ice Cream

Commercial ice creams can be stored in the freezer in their original carton. Home-made ice cream should be packed in 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. It will be

necessa~ to experiment to determine

the location in the freezer and the temperature control setting to keep your favorite ice cream at the right serving temperature.

moistureNapor-

Eggs

Use only fresh eggs for freezing. Chill before freezing. Whole eggs may be frozen or the whites and yolks frozen separately as follows:

Whole

Eggs—Mix yolks and

whites thoroughly with a fork.

not

beat in

to each 2 cups of eggs. Egg Whites—Separate and freeze

in recipe-sized amounts.

Egg

teaspoon of salt or 1 tablespoon of corn syrup or sugar per cupful of yolks. Blend with fork.

Pack eggs allowing l/2-inch head space

(n/2-inch for glass containers). Thaw eggs in unopened container in

refrigerator or at room temperature.

air

Add 1 teaspoon salt

Yolks—Separate and add 1

infreezer

carton

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: most com- mercially baked products should be rewrapped in proof material before freezing.

moisture/vapor-

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 minutes. Unbaked biscuits should

be thawed, then baked as usual.

375°F

oven for 15

Cake

Bake and cool. If frosted, freeze before wrapping to avoid sticking.

To serve: unwrap frosted cakes; thaw at room temperature. Thaw

unfrosted

room temperature. Allow 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.

cakes in wrappings at

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

11/2

hours at room

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 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 proof material and freeze.

moisturehapor-

F-r

Packagi~

Proper packaging is essential for successful freezing. Because solidly frozen foods lose moisture

in the dry 0° to a freezer, they must be properly protected by top quality packaging

materials that are proof. Freezer tape is used to seal wrappings and for labeling.

5°F.

temperature of

moisture/vapor-

packaging

mabrials

Materials

Cartons with moisture/vapor- vegetables,

~roof

liners Foil containers Cooked foods Polyethylene

bags Glass freezer Juices, fruits,

jars

Plastic containers Sauces, fruits, and boil-in bags vegetables,

Laminated Heavy-duty foil

Cellophane

Uses

Fruits,

some meats

Baked foods,

meats

vegetables, cooked foods

cooked foods

paper

Meats

Meats, baked

goods, leftovers

Baked goods, sandwiches, small meat cuts

~ckaging

Drugstore Wrap

1. Place food in center of wrapping

paper.

2. Bring two parallel edges

together. Fold in lock seam, repeat

until the last fold rests firmly on food.

instmctions

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

packaged in freezer cartons,

containers and jars.

—

may

l“”””

““””

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

firmly with heavy string.

Aluminum foil—Place

heavy-duty foil and mold foil to shape of the food. Only one

thickness is required. No heat

sealing or taping is necessary.

l’-

Labeling containers-Be sure to label all containers and packages

with contents and date that it was

placed in the freezer.

food on

“4

Defrosting Instructions

Do not use any electrical device in defrosting your freezer.

Depending on the climate you live

in, humidity and usage, your freezer

once or twice a year. If possible, choose a time to defrost when food supply is lowest.

may need defrosting only

The Fastest Way to Defrost Defrosting can be done quickly and

easily

by scraping freezing surfaces with a plastic scraper or wooden spatula when frost is more than

1/4

inch thick.

DO NOT use an ice pick or sharp

edged instrument

damage or scratch the freezer.

as it may

For Periodic Complete Cleaning and Frost Removal

If frost is too thick or too hard to be scraped, we suggest you do the following:

Remove power cord plug from

outlet.

2. Remove all food from freezer. Food may be temporarily stored in large corrugated paper boxes, insulated bags, towels or wrapped in newspapers to preserve coldness.

3. Your freezer has a defrost water drain at the front and a hose adapter that is packaged in a bag

in the bottom of freezer. Remove

drain cap on front of freezer, insert

hose connector and attach hose.

Atier

attaching hose, remove drain plug inside cabinet. Sponge remaining moisture from the bottom of the freezer.

4. You may hasten defrosting by

leaving the freezer lid open and removing large, loose pieces of frost before they melt, or by adding pans of hot water.

Note: Water may drip from the back flange of the lid cover during defrosting. This is normal. Ice builds up in the lid insulation when the lid is open for adding or removing food and melts during the defrosting operation.

5. After frost is completely

removed, rinse the inside of the freezer with a solution of warm water and baking soda (about one tablespoon of soda to each quart of water). You may use mild soap and warm water, but follow with a

baking soda solution. Rinse with

clean water and wipe dry. DO NOT

use harsh or gritty cleaners in the

interior.

Warning: When cleaning in the vicinity of electrical parts (lamps, switches, controls, etc.) wring excess moisture out of sponge or cloth so that it will be

barely damp to prevent water or

liquid from getting into any electrical part and causing a possible shock hazard.

6. Replace the drain plug inside the cabinet and the cap on the defrost drain.

7. Fold over and dry the gasket on the hinge side 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.

Cam

and Cleaning

Cleaning—Outide

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 & Cleaner (Cat. No. from Marts.

Keep the finish clean. Wipe with a clean cloth lightly dampened with appliance polish wax or mild liquid

dishwashing

polish with a clean, soft cloth. Do not

dishwashing cloth or wet towel.

not use

cleaners, bleach, or cleaners containing bleach.

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

WR97X0216)

Hotpoint

wipe the freezer with a soiled

Appliance Parts

detergent. Dry and

scouring pads, powdered

is available

Cleaning—lmide

Clean your freezer at least once a year. Before cleaning the inside, be sure to remove the power cord from the electrical outlet.

To clean the inside of the freezer, follow Defrosting Instruction #5 on page 11.

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

When you goon vacation

To maintain freezer in operation during vacations,

house power is

For sure protection of freezer contents, you may want to ask a neighbor to check the power supply and freezer operation every

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

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

open.

be sure your

not

turned off.

When you move

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

Be sure the freezer stays in an

uprjghtposjtjon

moving and in the van. The freezer must be secured in the van to prevent movement. Protect the outside of the freezer with a blanket.

during actual

ca~

of extended

pwer

1. Keep the freezer lid closed. Your

freezer will keep food frozen for 24

hours if you keep the warm air out.

2. If the freezer is out of operation for 24 hours or more, add dry ice.

Leave ice in large pieces and place it on top of the food. Add more ice as required.

WARNING:

can cause freezing of the gloves or other protection is

recommended.

3. If dry ice is not available, move food to a frozen food locker

temporarily until power is restored.

failure:

Handling of dry ice

hands—

Questiom?

Use This

‘~”

PROBLEM

FREEZER DOES NOT OPERATE

FREEZER STARTS TOO FREQUENTLY

FREEZER OPERATES TOO LONG

%blem

Solver

POSSIBLE CAUSE AND REMEDY

. Freezer may not be plugged in at wall outlet.

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

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

● Package may be holding door open.

●

Temperature control is set on too high a number.

● Lid was opened too frequently or too long.

Uniform temperature in cabinet is being maintained.

. Package may be holding the lid . Lid was opened too frequently or too long. . Temperature control is set on too high a number. . Inadequate air circulation space behind cabinet. Needs proper clearance at

see page 4.

open.

back—

NOISY OPERATION

CABINET VIBRATES

FREEZER

TEMPERATURE

TOO WARM

FOODS DEFROSTING

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

● Cabinet is not positioned solidly on

● Weakness in room floor. Placing 2 x 4’s under the length of the freezer will help

support it and may reduce vibration.

●

Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor.

● Lid was opened too frequently or too long.

● Package may be holding the lid open.

. Blown fuse or tripped circuit breaker.

● Not plugged in.

. Package may be holding the lid open.

floor,

Use shims to correct for uneven floor.

The Problem Solver

(continued)

PROBLEM

FREEZER TEMPERATURE TOO COLD

FOODS DRYING

MOISTURE COLLECTING ON OUTSIDE OF CABINET OR LID

LID WON’T FULLY CLOSE

SLOW STARTING TIME AFTER BEING

TURNED OFF FOR A PERIOD OF TIME

OUT

POSSIBLE CAUSE AND REMEDY

. Temperature control is set on too high a number.

● Packages are not properly wrapped or sealed.

● Extended hot, humid weather.

. Package may be holding the lid open.

Built-in overload protection.

EXCESSIVE FROST BUILD-UP

● Lid was opened too frequently or too long.

● Package may be holding the lid open.

. Extended hot, humid weather.

If you need more help.. call, toll free:

GE Answer

Center@

800.626.2000 consumer information

sewice

If You Need Service

To obtain service, see your warranty

on 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.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, Kentucky 40225

FINALLY, if your problem is still not

resolved, write:

Major Appliance Consumer Action Panel 20 North Chicago, Illinois 60606

Wacker Drive

YOUR HOTPOINT 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

part of

because of a manufacturing defect. 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

evaporator and all connecting

tubing) that fails because of a

manufacturing defect.

the

freezer that fails

(the compressor, condenser,

any

WHAT IS NOT COVERED

. Service trips to your home to

teach you how to use the product.

your Use and Care

Read

material.

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

If you then have any

Cente@

LIMITED WARRANTY, FOOD SPOILAGE. . .

We will

to exceed the cumulative limit specified below) that occurs because of a manufacturing defect

either in: a) within one year from date of original purchase, or b) any part

the sealed refrigerating system

within five years from the date of original purchase.

Freezer Capacity

14.9 cu. ft. and smaller

15.0 cu. ft. and larger

Within 30 days after food

spoilage occurs, you must provide

satisfactory to a authorized Customer servicer or the dealer from whom the freezer was purchased.

● 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,

pay for food spoilage (not

any part of the freezer

Cumulative

Droof

of the

s~oilaae

Facto~y

“Service

Cen~er, a;

Care@

Limit

$100.00 $150.00

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 normal working hours.

Look

of your telephone directory for

HOTPOINT, HOTPOINT FACTORY SERVICE, GENERAL HOTPOINT FACTORY SERVICE or HOTPOINT CUSTOMER CARE@

SERVICE.

. 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 RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Care@

servicers during

the White or Yellow Pages

NOT

D,C.

ELECTRIC-

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.

Pafi

No. 162

D2541PO01

Pub. No. 39-6272

12-89

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

~lm

FH26C

GE FH26C Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual