GE FP12, FP14, FP17, FP21 Use and Care Manual

—

~a%w #R3s~~uc~~o~s ........................,3

Tips
Energy-SavingTips

FoodFreezingSuggestions................,.5-l2

InteriorLight

Key-EjectingLock. . .. ... . . . .. ...................4

Packaging~..~~~~~.~~~.fi...~. .................13

TemperatureControl

TemperatureMonitor... . . . . ......................4

Shelves._...~..........~.... ....................4

BookshelfDoorStorage . .

Juice-CanDoorShelf . . . . . . . . .

StorageTimes . . . . . . . . . . . . .........................6

Cleaning,Outsideandlnside ..,.,,.....,........15

Defrosting

Power Failure... .... ...... ..... ...... ..... ..... ...... ...... ..15

RemovingFreezerDoor

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

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

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

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

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

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

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

15

.~ ,

... .

,“

AdjustableLegs

,-

. Clearance

‘ Location

Vacationand Moving Precautions...........l6

Installation... ...... ...... .... ..... .... ...... ..... .... ..... .....

ModelandSerial Numbers

RepairService ...... ..... ...... ...... ..... ...... ..... ...... ....2

Warranty

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

Adapter Plug... ...... .... ..... ..... ..... ..... ..... ..... ...17

ElectricalRequirements..

ExtensionCords. . . . . . . . . .

Grounding. . . . . . . . . . . . . . . . ..................17

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

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

. ....................17

. ..................17

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

..... ...... ...... .... ....... ..... ...,.,,

16

17

BackCover

ManualDefiostUpightModek
FP9 FP12 W14
FP17 FP21

us You-

Read this book

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

Keep it handy for answersto your questions.

If you don’tunderstand something or need more help,
write (includeyour phonenumber):

ConsumerAffairs

GE Appliances
AppliancePark
Louisville, KY 40225

Keep proof of originalpurchase date (such as your
sales slip or cancelled check) with this book to

establishthe warranty period.

.

—

downthe model andserialnwnbxs.

You’Hfind them on a plate eitherat the bottom,just
insidethe door, or on the back of the cabinet.

These numbersare also on the ConsumerProduct

OwnershipRegistrationCard that came with your
freezer.Before sending in this card, please write these
numbershere:

Model Number

Serial Number

Use these numbers in any correspondenceor service
calls concerningyour freezer.

If you received a damaged freezer, immediately
contact the dealer (or builder)that sold you the
freezer.

Savetime and money.Before you call for service,
check the Problem Solver.It lists causes of minor
operatingproblems that you can correct yourself.

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

in a warm, unventilated laundry area or storage
room..Avoidputting 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 tlnd what you want in the freezer quickly.

- Don‘t open the freezer door more often than
necessary and close it as soon as possible,

particukwlyin hot, humid weather.

m

We’re proud of our service and want you to be
p]caseci.If for some reason yoLlam not happy with the
service yOL~receive, ha-e are three steps to follow for

fUI”thel.help.
FIRST, contact the people who serviced your

app~i:mcc.Explain why yoLlare not pleased. h most

cawi. ~hiswill solve the problen~.

. When using your freezer,be careful not to leave the —

door open. Always check to make sure the freezer
door is properly closed before leaving the house or
retiring-for-the-night.

oIf you turn the temperature control to the coldest

position for quick freezing, don’t forget to turn it
back to the regular setting.

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

Manager, Consumer Relations
GE A13Dliances
Appli;;ce Park
Louisville, Kentucky 40225

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

Major Appliance

Consumer Action Panel

Z()North Wackel”Drive

Chicago, Illinois 60606

.

—

—

AU

.. ——-.

-.

-

ahvaysextxcisebasicsafetyprecautions,

dingthe.Mlowing:

o~S~ $Msapp]ianceonly foritsintendedpurpose

asdescribedinthisUseandCareBook.

~l’~is

‘Q~:4b.,

“.~.~

o

~ ~e~er~npi~g

powercord.Alwaysgripplugfiiy andpull
straightoutfromtheoutlet.

~~epfi or replaceimmediatelyallelectric

cordsthathavebecomefrayedorotherwise

damaged.Donotusea cordthatshowscracksor

abrasiondamagealongitslengthorateitherthe

plugorconnectorend.

~After yow freezeris inOperation9iiOnOttoUCh

thecoldsurfaces,particularlywhenhandsare

damporwet.Skinmayadheretotheseextremely

coldsurfaces.

on%refreezefrozenfoodswhichhavethawed

~~OUIKMy

thawediftheystillcontainicecrystalsorif they

mestillcoki—below4001?.(Shellfishcannotbe
keptaboveIO°F.safelybecauseofbacteria

growth.)

freezermustbe properly fnstihi

inaccordancewiththe

Instructionsbeforeit isused,See

groundinginstructionsinthisbook.

yourfreezerbypallingonthe

safelyrefreezefrozenfoodsthathave

usingthisappliance,

service

~~ve~ andrefrwwingreducethe

eating offbods9particularlyfruits,
vegetablesandprqxiredfoods.Theeatingquality
ofredmeatsisaffectedlessthanthatofmany
otherfoods,Userefrozenfoodsassoonas
possible—theywon’tkeepaslongasfoodsfrozen
onlyonce,andthesoonerthey’reused,thebetter
theireatingwillbe.

o~ y~~r 0~~freezerisstillaroundthehWM?

butnotinme~besuretoremovetheM or
door.Thiswillreducethepossibilityofdanger

tochildren.

@Cautionshdd beusedwhenremovingthe

doorofa freezer.Particularcautionshouldbe

usedwhenremovingtheM ofachestfreezer,as
mostchestfreezerlidsareunderspringtension.
Contactthemanufacturer’srepresentativefora
methodofsaferemoval.

~~nplugyourfreezer,

repairs,cleaningorchangingthelightIxdhe

NOTE:Westronglyrecommendthatanyservicing
beperformedbyaquaMedindividual.

TurningthetemperaturecontroltotheOFF

positiondoesnotremovepowerto~helightcircuit

onmodelswithinterimlight.

e Do not~~oreorusegasolineorother

vaporsandliquidsinthevicinityof’thisorany

otherappliance.

beforematingany

* meatsy orfishthat

havemy or”off-color’ notbe

refrozenand notbeeaten.Thawedice

crem shouldbediscarded.Iftheodororcolorof
anyfoodispoororquestionable,getridof it.‘I’he
foodmaybedangerousto eat.

.“, -=.. -... .,—. -— —.- ——.. . . . . . .

.——

3

.

—

=>

—

-...

,...--.....-.. .,=----..—-..

--*-- =—...-..—.———-...

..-

.-

—

1.Clean the insideof the freezer with a mild solution
of baking sodaand water (referto Care and
Cleaningsection).

2. Connect cord to power outlet,

3. The temperaturecontrol has been factory pre-set to
a position which shouldprovide satisfactoryfood
storagetemperatures.The control knob is

adjustabletoprovide a range of temperaturesfor

your personal satisfaction.

4. A11owfreezer to operatefor at least two hours
before placing food inside.

~t?~~t?~~~ll~~ ~~~~~o~ (onsomemodels)

Ckmtrdi

Freezing temperatureselectionis made by settingth
controlfrom No. 1 to No. 7 (coldest).

OFF positionpermits turningthe freezer off without

unpluggingit.

The temperature alarm
is located on the front
C:the freezer. The

alarm will sound if the
freezer temperature

rises above 20°F. The alarm operates on household

electricity.If the power fails, the alarm will not

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

be deactivated when not wanted. The freezer is

shipped with the temperature alarm in the OFF

position.After !he freezer has run long enough to

lower the temperature, you may activate the alarm.

~Ot!~ (on somemodels)

The key for the spring-loaded iock is automatically

ejected—key will not rcxnainin lock in either the

open or closed position.Keep the key out of reach of

chikhn andawayfrom thefreezer.

w-cm mm’ shelf

Specially sizeclfor storage of frozenjuice cans. Some
models have twojuice-can shelves,

r

_l_Efvll?MOIWIWl

OFF~ (j)ON

-

ALARM

1

CAUTION: Adding more than 3 pounds of warm

food per cubic foot of freezer capacity can trigger the

alarmsystem.

To activate the alarm, push a key or eraser end of a

pencil into the hole marked ON and move the rocker

switch to the ON position.

To deactivate the alarm, move the switch to the OFF

position.

Bookshelf Door storage
Lets you store frozen food packages like books for

easy selection.

Interior Light

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

—

—

SMwM’

(’ooling coils weldecllo shelves hasten freezing when food is placed in

direct contact Ivithshelves.

/[

3

———-

Cl

Q3

.

..

F

~:;

.

/

“.

...

-

—

“’-- R&% forSI..M-xessfd Food FIx?ezing

—

Freeze the best. Freeze only top-qualityfoods,
Freezingretains qualityand flavor; it cannot
improvequality.

2. Keep work area dean.

3. Workquickly.The quicker fruits and vegetables

are frozen after picking, the betterthe frozen
productwill be. You’llsave time, too, with less
cullingand sorting.

4. Chose correct packaging materiaIs.Frozen

foods will dry out if not properly wrapped or

packaged.Both rigid containersand flexible bags
or wrappers can be used.Make sure they are
especiallydesigned forfreezing.

5.FOMOWreliableinstructions for freezing different

typesof food.

6. Freeze foods in pract;calmeal-sized packages.

7.FiUcontainer properlg.When placing Iiquidor

semi-liquidfoods in containers, leave about 1/2”at
top (1k“ for glass containers) to allow for

expansionduring freezing.

8. Freeze correctquantities.There is an established

maximumof food your freezer is designed to freeze
at one time—approximately3 poundsper cubic
footof freezer capacity.In normal position,your
freezer’scontrol dial will maintain sufficientlylow
temperaturesin the freezer to freeze recommended

quantitiesof food,

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

9. Freeze foods quickly. Continually rotate frozen

foods to the front of the freezer so the longest­frozen foods are used first.

10. Storefrozen 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.

quick-freeze small amounts of food, place it in direct contact with any

frigerated shelf. To quick-freeze k.rge amounts of food, turn control to
No. 7. Return it to No. 1after freezing is completed. Never freeze more
than three pounds of food per cubic foot of freezer capacity at one time.

Materials

You’11find these materials helpful in preparing foods
for the freezer:

*Large kettle with ciosc-fitting 1id for blanching

vcgctables and fruits

*Fine sieve or smail cokmder to put vegetables in for

blanching

~Assortnwnt of knives for cu[ting 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

~Small loading funnel for fruit and vegetable

containers, to keep sealing edge clean
~Glass marking pencil for labeling packages
eRoll of freezer tape

(continued i7extpage)

—..

—

5

storageTimes

(continued)

—

~afiflgq~ality

dropsaf!er

tirm s~mm

MmmsIN

FREEZER

(-m”

FreshMeats

Roasts(Beef&Lamb)
Roasts(Pork& Veal)
Steaks(Beef)
Chops(Lamb)

Chops(Pork)
Ground&StewMeats
VarietyMeats(Beef)

VarietyMeats(Pork)
Sausage(Pork)
Opossum,Rabbit,Squirrel

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

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

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

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

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

..........................................................#..3to4

................................................................3to4

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

........... ............. ....................... ........... .......,,,,,.

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

ProcessedMeats

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

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

Ham(Whole,Halfor Slices)

.......,...................,.....,.o...o...Q,T.mo.I/2

...................................................lto2

cooked Meats

CookedMeatsandMeatDishes..............................................2to3

Gravy& MeatBroth

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

2to 3

FreshPoultry

Chicken&Turkey(Whole) . .
Chicken(Pieces)
Turkey(Pieces)
Duck& Goose(Whole).

Giblets........ ......................... ............................... ............... .........

GameBirds.......... .................... ..............

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

..... .......--.........................................l2

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

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

8to 12

CookedPoultry

Pieces(Coveredwith Broth)

Pieces(Not

CookedPoultryDishes.......................................................c....4to 6

FriedChicken,.,,,,,,,,.,,.,,,,,,,,,..., ..,,,,,,,,,,,,,...,,,,,, ,,..,,.,,,.,,.,,,, ,,.,,,,.,

FISH
Shellfish

LeanFish

FattyFish
Shrimp (Raw,Unpeeled)

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

Covered)

!,.,,,,,,....,,,,,. ,,,,.,.,,,,,,,,.,,.,,.,,..,,,,.,,.,,.,,,,,,,,,,,, .,,,,.,,,,,.,

.........................................................o......................6to8

,,,,...,...,,.,.,...,, .,,,..,,,.,.......... ......................................

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

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

upto4

2to 3

......................o.o#oc...............................l2

AT(J°Fo

c.)

6to 12

4to 8

6to 12

6to 9

3to 4

2to 3
1to 2

1

9
6

:

7

4

3

Ea!inoquality
~rapsaftw

time shown

MostFruits& Vegetables
Asparagus
Mushrooms
Onions
CitrusFruits

Potatoes(FrenchFfies)..........................................................<2to3

Bread$Quick(Baked)
Bread$Yeast(Baked)

Breads,Yeast(Unbaked)
Cakes

Cookies..,,,....... ............................... ................. ...........................

Pastry(Unbaked)
Pies(Brdied)

Pies(Unbaked)...........................................................................2

.,,,, .,,,,....,.,,,,,,, ,..,,..,,,,.,..,........ ........... ........... ..,..,,,,.

0....... .....,.,,,,,,, ..,........................ ..,.,,,,,...,,...,,,.,.,,,

.,!..,.. ........,...,.,,,,.,,,!,,.,.,,...........,,,,,,,,. .,..,.,.,.,,.,.,,....... ..

,...<....,.,.... ..........#...........,..,,,.,,...... ......................,

..!,,,.,,. ,..,.,.,...... .....................#,,..,,,.............. ...........,,..,,,

..........................................................................uptol

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

..,,,,...,.,,.,,,.,.,..,...,,.,,,,,............,,, ,,,,.,,..,,,, ,

.............,,.,.,.,.,................ .............. ........

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

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

MONTHSIN

FREEZER

ATOOF.

(-WC.)

8to 12

6t08

Upto6

3t06
3t04

2

4t08

Uptol

4
2

DAIRYPRODUCTS

Butier......................................................................................5to6

CottageCheese.................................. ................................. ........1

SofiCheese................................................................................4

HardorSemi-HardCheese

Eggs

..........................................................................................l2

lceCream,Sherbet

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

....................................................6to12

................................................................uptol

1

OTHH3F(XIDS

Candies.......... .............................................. ................. .............12

Lefi.Overs(Cooked)..............................................................Uptol

Pica.................................. ....................... ..................................-I

PreparedDishes................................ .....................................2:03

Sandwiches

Soups.Stews.Casseroles.......................................................2to3

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

Uptol

Newtechniquesareconstantlybeingdeveloped.ConsulttheCounty
ExtensionServiceoryourlocalUtilityCompanyforthelatest
informationonfreezingand storingfoods.

_,/

f,-?

~“w

—..—-. .-——

——.——”,.

-——

-.

‘=-’” Rw?zing Meat.Fish, & Game

PreparationandPackaging.Packagemeat,poultry,
fish and game in moisture/vapor-proofmaterialsuch

as aluminumfoil, cellophane,freezer foil or plastic

bags. Exclude as mtlchair as possible. Label and
freeze at once.

NOTE: Packages of fresh meats and poultry as
commonlypurchased in retail storesare not suitably

wrappedfor 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 individualpieces of meat are packaged

together,place doublethickness of freezer wrap

between them for easier separation duringthawing.

ePoultry. Cleanthoroughly before packaging. Pad

sharp or protruding bones with folded freezer paper

or aluminumfoil. Wrapgiblets separately.

oVViMGame. The same methods suggested for

poultry and meat may be used for preparing and
freezing wild game.

~Fish. Clean fish thoroughlybefore packaging. Cut-

—

—

up pieces of “lean” fish such as haddock and cod
should be rinsed in brine made with 2/3 CUDof mre
table salt per gallon of water to reduce lea~age

during thawing. Keep in solution not over 1minute.
Brine is unnecessary for whole fish or fatty fish such
as salmon or mackerel,

.

UIOysters, Clams, $hrhnps~Scallops.Washshellsin

runningwater (soak clams) and shuck, working
quickly. Discard shells,Do not wash clamsor
oysters.Scallopsmay 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.

8Crabs and Lobsters. Chillfkh and remove back

shell.Steam or boilin water for 15to 20 minutes.
Cool thoroughly,then pick ediblemeat from shells
and package in proper containers. Seal and freeze

immediately.

eThawing. Frozen meat, f~shor poultry shouldbe left

in the originalpackageand thawedin the refrigerator
or cooked frozen. Allow approximately5 hours per

pound to thaw meat in the refrigerator.When

cookingfrozen meat, increase the cooking time by
approximately1/3to 1/2if cookingconventionaHy—
much less if cooking with microwaves. If necessary
to thaw meat quickly,thaw at room temperature—
allowing only 2 hours per pound.

Don’trefreezemeat thathas completelythawed;meat,
whether raw or cooked, can be frozen successfully

only once.

IFreezing-vegetables

1. 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,

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

(continued next page)

?

.,......=.,-.,--.-...——->..-—

————.-

.
.

—

(continued)

by Steam

Useprfmwe cde~; vegetableMmcheqorother large

ulensii.

L Fill utensil with 2 inches of water. Bring to

boiling point,

the

2. 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
heaton HIGH whilevegetablesare steaming.If using
a pressure cooker, the petcock shouldbe left open.

3. 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.

1. Select large utensilof 4- or 5-quartcapacityand fi
with one gallon of water for each poundof
vegetablesto be blanched at onetime. Use two
gallonsfor each pound of leafy vegetables,Bring
water to boiling.

2. Blanch one pound of vegetablesat a time, Place
vegetablesin a wire basket or colander.Immerse in
boiling water and cover. Count time immediately
after boilingbegins (see guide at right). For high
altitudes,add 1minuteto blanchingand chilling

times.

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

Packing

Package vegetables in moisture/vapor-proof containers. Leave l/2-inch

head space in package. (1k-inch for glass containers). Freeze quickly.

by Boiling water

~

—

­—

8

.——

—

-—--—

“-=”

GuidetoFm?ezing

PEAS

POTATOES
FrenchFried

POTATOES
White

POTATOES –

sweet

SQUASH

Shellanddiscardover-maturepeas.

Peelandslicelengthwisefor frying. Fryin deepfat heatedto

3600F,for 4 minutes until tenderbut not browned. Drainwell,

Selectsmooth newpotatoesdirectly from garden.Wash,peel
or scrape,and scald.

Wash,Cookuntil almost tenderand cool. Peel;cut
in halves,sliceor mash,

Selecttendersquashwith soft rind. Cutin l/2-inch slices.

1l/2to 2min.*

2 rein,**

3 to 5 min.

3 min.*

Spinach

2 min.

4 1/2 min.

*Preferreo’ method

Chilianddrain. Packaqe
compactly,leavingl/~-inch
headspace.

Coolto room temperature.
Packageinfreezerbagsor

cartonsandseal.Toserve,
thawandcook in 3750F.fat
until brown. Orcook,
unthawed,in 5000F,oven.

Chill,drain, packagein cartons,
bagsor boxes. Leavel/2-inch
headspace.Seal,

Packin freezercontainers,

allowing l/2-inch head
space.Seal.

Chillimmediately,drain and
package.Leavel/2-inch
headspace.Seal,

4 teaspoons salt to a gallof]

**Use

(cotltitluecjne.u p~lge)

--

(continued)

~

forFreezing Fruits

-.

1. Sort fruitsfor uniform ripeness,qualityand size.

2, Wash fruits thoroughlyin cold water and drain

thoroughly.

3. Work with small quantitiesand freeze quickly.

4. Pack in cartons, cuttingor slicing larger fruits. Add
sugaror syrup.

5. To avoid discolorationof apples, apricots,peaches
and pears, (1) add ascorbicacid mixture to syrup (1
teaspoon to 1cup of syrup) followingdirectionson

label, or (2) dip slices of fruit for 1minute in

solutionof 3 tablespoonslemonjuice to 1gaHon
water, rinse in cold water, drain, and pack in sugar
or syrup. Place crumpled piece of cello or waxed
wrap on top of fruitbefore closingto keep fruit in
syrup.

Packing Frozen Fruits

Always allow bead space. Allow V2-inch head spac
in pint containers(1 inch for glass), l-inch head spac
in quart containers (2 inches for glass).

Sweeteningfruits helps retain flavor,color and
texture.The method of sweetening depends on fruit
used. See guide at rightfor recommendedmethod.

(a) Dry sugar pack. Suitable for fruits that make their

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

(b) Syrup pack. Suitablefor fruits which have
comparativelylittlejuice, and those which darken

readily.Add syrup to cover fruit. AHOWl/2-inch head -

space (1!4-inchfor glass containers).
(c) Unsweetened pack. Suitable for special diets.

~

Guidefor syrup servingFrozen Fmit$:

Cups of suger
Percentage
of syrup pint of water yield in pints

to be added per Approximate

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

—

—.

30% (light)* 1
40% (light)* 1!4
50% (medium) 2!A

60% (medium)
65% (heavy) 4!4

,}:Recommendedfor most fmits

IVlethod:Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill

before using.

3!4

1!4
1%

1%
2
2%

-.

drab

.—

=’ Guide toFreezing Fruits

—

—

PREPARATION

Wash,peel and slice applesto about l/2-inch thickness.If apples are to be packedin
sugar,preventdiscolorationby (1)steamingfor 1Z to 2 minutes,or (2)dipping in
solutionof 3 tablespoons lemonjuice to 1 gallon water for 1 minute, rinsing in cold

water,and draining, Solution may be reused,

APRICOTS

BERFNES Proper maturity is important. Immature berriesshould not be used. Wash in cold or

CHERRIES Wash,sort and stem. Chill in refrigeratoruntil firm enough to removepits.

Sour
CHERRIES

Sweet whole, with or without pits.

CRANBERRIES Wash in iced water,stem and eliminate poor berries. Drain well.

MELONS Selectfirm, well ripened fruit. Cut in half and remove seeds (removewatermelon

Cantaloupes seedsas you cut balls). Scoop out melon balls or cut in 3/4-inch cubes.These fruits

Honeydews maybe frozen alone or in combination.

Watermelons
ORANGE and Selectfirm fruit, free of soft spots. Peel with sharp knifejust below white membrane.

GRAPEFRUIT Remove all membrane. Cut sections from divider-membranes. Drain.
SECTIONS

PEACHES Promptness in handling is important. Sort, peel (skinsmaybe loosenedbyscalding

—

PINEAPPLEIPeel, core, slice or cube.

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

PRUNES
RHUBARB Wash,trim and cut stalks into l-inch pieces or in lengths to fit package.

Selectfirm, fully ripefruit of bright,uniform color,Wash and sort as to size. Halveand
removepits. Peeland slice, if desired, Heat unpeeledfruit in boilingwater 1/2 minute.

icedwater and drain thoroughly on absorbent paper towels.

Preparequickly in same way as sour cherries. However,sweet cherriesmaybe frozen

whole peach 30 seconds in boiling water) and pit. Peel and slice 1 quart of peaches

at a time.
Select pears which are fully tree-ripened. Wash, peel and core. Cut in halves or

quarters. Heat in boiling 40% syrup for 1 to 2 minutes. Cool in syrup, then drain.

PACKAGING

Syruppack: Slice into container,coverwith40% syrup.
Add 1teaspoon ascorbicacid to eachcup of syrup.
Sugarpack: Sprinkle 1/2cup of sugar over each quart
of apples, Stir to coverall surfaceswith sugar.Seal,
Adding 1teaspoon ascorbicacid to sugar is an extra

~recautionc

Syruppack:Packin container;cover with 40% syrup
to which ascorbicacid has been added (lteaspoon
ascorbicacid to 1cup syrup).Sugarpac/c Mix 1
teaspooncrystalline ascorbicacid with 1/2 cup of sugar
and sprinkleover 1 quart of fruit, Stir.

(1) May be packed dry,or (2) packed whole in a 40 to
50%sugarsyrup.(3) Forcrushed or pureed berries
pack4 parts of berries to 1 part of sugar,Stir until sugar
isdissolved.Seal.

Mix 1 part sugar to 4 or 5 partsfruit by weight until sugar
isdissolved.Pack.Seal.

Coverwith 40% sugar syrup which contains 1
teaspoon ascorbicacid per cup.

Cranberriesmay be packed whole, without sugar, or
in a 50’%0sugar syrup.

Coverwith orange juice or 30% sugar syrup.
Seal and freeze.

Packsectionsin layerS.COVf.?rgrapefrUitwith
containing 1 teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir in 1/2 teaspoon ascorbic acid
perquart.

Packimmediately into cold 40Y0syrupwith 1teaspoon
ascorbicacid per cup in container; cover with more
svrumSeal.

Packimmediately in freezer carton. Add 40% syrup to
whichascorbic acid has been added (1 teaspoon
ascorbicacid to 1cup syrup). Seal.

Packsliceswith two circlescf cellophanepaper between

I

eachslice. Pack without sugar or cover with 30Y0syrup.
Or,pineapple juice could be used.

Packin carton and cover with 40Y0syrupto which 1
teaspoonascorbic acid has been added per cup. Seal.

Packwithout sugar or cover with 40% syrup.
4110whead space. Seal.

30Y0 syrup

FMx?zing

Dairy

o(hese. Freezecheese in 1/2-to 1-pound pieces. ~Ice Cream. Commercial ice creams can be stored in

Wrap in moisture/vapor-proof material. Uncreamed
cottage and Camembert cheese may be kept in the
fmczcr though there ~maybe some water separation

on thawing. Cream and processed cheese do not
freeze well as freezing affects their smooth texture.

—

5Cream. Ordinmyhouseholdcream for table use does

not freeze weli, bLllwill be suitable for cooking.
pastet~rizedheavy cream containing

not!~ssthanQO

percent butterfat &y be frozen. Heavy cream which
has been whim]ed freezes well. too, Drot) InOUMkof

whipped cream on baking sheets. Freeze’.

*,

‘Ilansfer

frozen mounds quickly to a rigid container and seal,

the freezer in their original carton. Home-made ice
cream should be packed in moisture/vapor-proof
cartons. For best results, place ice cream in the
interiorof thefreezer rather than on the door shelves.
Fine-qualityice cream, with high cream content,will
normally require slightly low~r temperatures than

“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer (the rear is slightly colder than the front) and
the temperature control setting to keep yoLu.favorite
ice cream at the right serving temperature.

@Butter and Margarine. Overwrap original carton in

separating layers with paper. moisture/vapor- proof material or enclose in

moisture/vapor-proof containers.

(cmti;lued }Ie.rf page)

(continued)

~

Fmxing Eggs

Useonly fresh eggs for freezing. Chillbefore

freezing.Whole eggs may be frozen or the whitesand

yoiksfrozen separtelyas follows:
W-holeEggs—Mix yolks and whites thoroughlywith

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

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

Freezing Prepared Foods

@Bread and RoW. Bake, cool, wrap and freeze. To

serve: thaw in wrappings at room temperature. Or,
heator toastfrozen.If desired,wrap in foiland warm
for 15 minutes in 250° to 300”F oven. Note: most
commercially baked products should be rewrapped

in moisture/vapor-proof material before freezing.

eBiscuits. May be frozen baked or unbaked. To serve

baked biscuits:defrost in wrappingsat room
temperature for one hour.Reheat for 5 minutes in

425°F oven. Or place frozen biscuitsin 375°F oven
for 15minutes. Unbaked biscuits should be thawed,
then baked as usual.

eCake. Bake and cool. If frosted, freeze before

wrapping to avoid sticking.To serve: unwrap frosted
cakes; thaw at room temperature. Thaw unfrosted

cakes in wrappings at room temperature. Allow

about two hours to thaw a large cake.

Icings made with egg white do not freeze
satisfactorily. Those made with powdered sugar,
butter, fudge or whipped cream freeze well.

oCookies. If baked before freezing, cool and package

them carefully in moisture/vapor-proof material.
They will thaw in about 15minutes at room

temperature in wrappings. Refrigerator cookie
dough may be wrapped and frozen in bars. Slice as
ncccicd,without defrosting, and bake.

~Pies. Most pies except cream, custarcior meringue-

toppecipies 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 placc frozen pie in oven at usLIaltemperature,
Increase baking time 10to 15minutes. Thaw frozen
bnked pies, wrapped, for 1 to 1!4hours at room

temperature.To serve warm, unwrap without thawing

and heu[ in 300°F oven for 30 to 40 minutes.

~

Egg l?ok+-—+$eparateand add 1 teaspoonof salt or 1
tablespoonof corn syrup or sugar per cupfulof yolks.
Blend with fork.

Pack eggs in freezer carton allowing l/2-inch head
space(1fi-inch for glass containers).Thaw eggs in

unopenedcontainerin refrigeratoror atmomtemperature,

@Quick Breadsand Muffins. Bake,cooland wrap at

once. For serving,thaw,unwrapped, at room
temperatureor warm, unwrapped,in 300°Foven.

eMain Dishes. Such foodsas chili, spaghettisauce,

casseroles,etc., are prepared in the same manner as
for immediate serving with the exceptionof
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.

Coolmain dishes after cooking; package in
moisture/vapor-proofmaterial and freeze. To serve
these foods, thaw gradually over low heat adding a
little liquid if necessary to prevent foods from
stickingto the pan. Or heat in a 300”Foven for
about 1hour or until heated thoroughly.

eSandwich 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
moistenedwith milk,cream, picklerelish,chili sauce,

catsup,fruitjuice, a littlemayonnaiseor saladdressing.
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 ~ 7­and freeze.

—

—

—

-. -.

.-wiE=$-

F’mperpackagingis essentialfor successfulfreezing,Because solidlyfrozen

foodslose moisture in thedry 0° to 5“F.temperatureof a freezer, they must

e properly protected by top quality packagingmaterialsthat are moisture/

vapor-proof.Freezer tapeis used to sealwrappingsand for labeling.

Freezer packaging materials

Materials

Cartons with moisture,
and vapor proof liners

, Foil containers

Polyethylenebags
Glass freezer jars

Plastic containers and
boil-inbags

—

Drugstore Wrap

L Place food in center

of wrapping paper.

2. Bring

wo parallel

edges together. Fold

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

3. Fold ends, excluding
as much air as

possible. SeaI with
tape or tic firmly witl-

heavy string.

instructions

I -- ~ --

I

uses

Fruits, vegetables,

somemeats
Cooked foods
Baked foods, meats

Juices,fruits,vegetables,
cooked foods

Sauces,fruits,vegetables

cookedfoods

—..-.

—

Materials

~aminatedpaper
Heavy-dutyfoil

uses

Meats
Meats,bakedgoods,

leftovers

Cellophane

Baked goods,
sandwiches,small
meatcuts

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.

Cartonsandcontainers.

Fruits, vegetables and
cooked foods may be

pa@@ in freezer

I

cartons, containers
andjars.

I

—.—

I

Aluminum foiL

Place food on heavy­duty foil and mold foi
to shape of the food.
Only one thickness is

reqllired.No heat sealing
or taping is necessary.

I

——— — -

d

Labeling containers.

Be sure to label all
containers and packages
with contents and date

J

that it was placed in the
freezer.

. . ..—

—..————.

-.

..
.-

In most climates,defrostingwill be necessary only abouttwice a year.

Tohave your freezer operatemost efficiently,do not

inchesof frost to WJcmnuklteon the SMw?s.

Toremovethis light coatingof frost from the shelves,simplyscrapewith a
plastic or woodspatulaor scraper.Scrape the top and bottom surfaces of the
shelvesandthe refrigerated surface at the top of the cabinet.

Never use an ice pick or metal scraper.Any such instrumentcan darnage
the freezer.

Do not useany electricaldevice in defrosting your freezer.

permitmm-w than M?

For Defrosting

1.Turn temperaturecontrolto OFF.

2. Remove all food and place it in corrugated boxes,

insulatedbag, picnic coolers, etc. Use towels and
newspapersfor insulationas needed.

3. With door open, use pans of hot water to speed
looseningof frost. Remove large pieces before they

melt.

4. A drainhose (on some \l ]
models)behind the
base griile carries the

defrostwater out from

the freezer. Remove

the base grille; then
remove the drain duQ
and let the defros~

water

drain into a pan. Sponge excess water from

bottomof freezer as it collects to prevent

overflowing.

‘I’oremove the base grille,

(on some models), grasp

the grilie at both ends and

Dull

outward.

.

*

w

~49—

\

a-

Drain Hose

5. After defrosting,clean inside of freezer (see the
Care and Cleaning section).

6. Return temperature control to regular position and

return food to freezer.

7. Be sure to replace drain plug (on some models) and
return drain tube to its position.

8. Replace base grille by aligning pins in grille with
holes in cabinet and gently pushing grille forward
until it sriapsinto place.

—

—

utward

.--m

—

-“- -MOWFreezer

outside, Protect the paint finish.The finish on the
outsideof the freezer is a high quality,baked-on
paintfinish. Whh propercare,it will~ay new-looking
andrust-free for years. Apply a coat of appliance

polish wax when the freezer is new and then at least

twicea year.Appliancepolish wax also works well

to remove tape residue from freezer surfaces.

Keep the finish clean. Wipe with a clean cloth
lightlydampened with appliancepolish wax or mild

liquiddishwashingdetergent.Dry and polish with a
clean, soft cloth. Do not wipe the freezer with a
soileddishwashingcloth or-wettowel. Do not use

scouringpads, powdered cleaners, bleach, or
cleanerscontaining bleach.

CAUT1ON-Care should be taken in moving the
freezer away from the wall. All types of floor
coveringscan be damaged,particularly cushioned

coveringsand those with embossed surfaces.

m Remove! the Freezer Door

~

~

Lift up the plastic hinge cover and fold it back. It is
very important that a screwdriver be used both to

Ioosen and retighten the flat head screws on the top

inge, to insure a secure assembly and prevent hinge

ippage.

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

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

To replace the door,reverse the order of the above

instructions.

*Inside. Clean the insideof your freezer at leastonce

a year!We
beforecleaning. If this is not practical, wring excess
moistureout of spongeor cloth when cleaningin the
vicinityof switches,lightsor controls.

Use warm water and baking soda solution—abouta

tablespoonof baking soda to a quart of water.Rinse
thoroughlywith water and wipe dry.Do not use
cleaningpowders or other abrasive cleaners.

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

recommendthatthe freezer be unplugged

h case ofExtended Power Ram:

L Keep freezer door closed. Yourfreezer will keep

food frozen for 24 hours provided warm air is not
admitted.

2. If freezer is out of operation for 24 hours or more,

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

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

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

food locker temporarily-until power is restored.

—

.—..

Yourfreezer shouldbe convenientlylocated for day­to-day use in a dry, well-ventilatedroom.

For most efficientoperation,it should not be located
where air temperaturearoundthe freezer is ever

higher than 1IO°F.or colderthan 32°F.
Be sure to install your freezer on a floor strong

enough to support it when it is fully loaded.
Also see Energy-Saving Tips regarding location.

Allow 3 inches on all sidesfor proper air circulation

Legs

Legs at the front corners of the freezer should be set so the freezer is firmly
positioned on the floor, and the front is raisedjust enoughso the door closes
easily when opened abouthalfway.

Mm GO m Vacation

To maintain freezer in operationduring vacations,be
sure your house power is not turned off. For sure
protection of freezer contents, you may want to ask a
neighbor to check thepower supply and freezer

operation every 48 hours.

For extended vacations or absences, you may prefer to
moveyour frozen foodsto a storagelockertemporarily.
If your freezer is to be left empty, disconnect power

cord piug from wall outlet. To prevent formation of

When YiN.IMOW

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

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

Be sure freezer stays in upright position during actual “

moving and in van. The freezer mustbe secured in
van to prevent movement. Protect outside of freezer
with blanket.

odors, place open box of baking soda in freezer and
leave freezer lid open.

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

mechanism,

—

—

Turn left to raise—

—

~

-=- HowtoC%med Ektricity

orpersond

roperlygrounded.

‘he power cord of

thisapplianceis
equippedwith a
three-prong

(grounding) plug
which mates with
a standard three-

Prong (grounding)
wall outlet (Fig. 1)

to minimize the
possibilityof
electric shock hazard from this appliance.

safety~thisappliancemust be

UseIofAdapterPlug

readcarefully

Have wall outlet and circuit checkedby a qualified
electricianto make sure the outlet is properly
grounded.

Where a standardtwo-prongwall outletis
encountered,it is yourpersonal responsibilityand
obligation to have it replaced with a properly
groundedthree-prongwall outlet.

DO NOT, UNDER ANY CI.RCIJMSZ4JW!ES,

ICUTOR REMOVE THETHIRD(GROUND)
PRONG FROM THE

R3wlmCORD.

Because of
potential safety

hazards under
certain conditions,
we strongly

recommendagainst
use of an ada~ter

where local codes

permit, a
TEMPORARY CONNECTION may be made to a
properly grounded two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available at most local

hardware stores.

The larger slot in the adapter must be aligned with the
1argerslot in the wall outlet to provide proper polarity
in the connection of the power cord.

TEMPORARYMETHOD

ig.2

BEFOREUSE

use‘of cords

Because of potential safety hazmls under certain

conciitions,wc strongly recommend against the use of
:mextension cord. However, if yoL~still elect to use an
extension cord. it is absolutely necessary that it be a
LJLlisted 3-wire grourlding type app]iance extension

Coi”dhaving [1
[heclcc[ricai rating of the cord bc 15:impercs

{minimum)and 120 voi[s.

gN}LIIldiilg [}]~?c p]LIg 211d OUtlCt Wld [hat

CAUTION: Attaching adapter ground terminalto
wall outlet cover screw does not groundthe appliance
unlesscover screw is metal, and not insulated,and
wall outlet is grounded throughhouse wiring.You

shouldhave the circuit checked by a qualified
electrician to make sure the outlet is properly
grounded.

When disconnectingthe power cord from the adapter,
always hold the adapter with one hand. If this is not
done, the adapter ground terminal is very likely to
break with repeated use.

Should the adapter ground terminal break, DO NOT
USE the appliance until a proper ground has been
established.

The freezer should always be plugged into its own
individual electrical outlet-( 115volt, 60 Hertz single
phase AC. Some models are also rated 100volt, 50
Hertz. Check the model and serial number plate,) This

is recommended for best performance and to prevent
overloading house ~viringcircuits, which could cause
a possible fire hazard from overheating wires.

—

k

17

—

—

--

-=issJ

PROBLEM

I?REEZER Dcms

NOT OPERATE

POSSIBLE CAt.JSE

——

~Temperaturecontrolis in OFF position,
QIf interiorlight (on somemodels)is not cm,freezer may notbe pluggedin.
*If plug is secure and the fiwzer stillfails to operate,plug a small applianceinto

1%.EEZERSTARTS ~

TOO FREQUENTLY

thesameoutlet to determineif thereis a trippedcircuitbrmkeror burnedoutfuse.

~Package holdingdoor open, or dooroptmedtoo f..eqitentlyor too king,
+Temperaturecontrol set on too high a

number, I

———

FREEZER Ol?E&lTES
TOO LONG

Packageholding door open, or door opened too frequently or too long.

*

~T&n&rature control set on’too high a number. I
~Inadequateair circulationspace around cabinet.

I’40.ISYOPERATION --

@The floormay be weak,causingthe freezerto vibratewhenthecompressoris on.
~Cabinetis notpositionedsolidlycmfloor.Adjustlegs or use sh@nsforunevenfloor,

CABINET V?33RATES

@Weaknessin room floor. Placing 2 X 4’sunder the length qf the freezer will help

supportit and may redudevibration.

*Cabinetnotpositionedsolidlyon floor.Adjustlegs or use shimsfor unevenfloor,

Whenyour freezer is operating correctly you should:

Be able to

transfersheathorntheinsidetotheoutsidethroughtheexterior

. . ..

cabinet walls.

feelthewarmcabinetexteriorastherefrigerationsystem

,,

—

Beabletohearthehighefficiencycompressormotor.

THE3ETHINGSARE Do NOT

A

NEED FORSERVICE.

\

—

‘-~ PROBLEM

POSSIBLECAUSE

REEmR TEMPEMWRH

WAIUM

—

~

~ EXCESSWEFROST

T(X?

FOODS D.mmosmm

FREEZER TEMPERATURE
T(X3COLD

FOODS DRYING C.IUT

MOR3TURECOLLECTING
ON OUTSIDE CM?CABINET

INTERIOR LIGHT DOES
NOT’LIGHT(on somemodels)

DOOR WON’T FULLY

CLOSE BY ITSELF
SLOW STARTINGTIME

AFTER BEING

OFF

@Packageholding door open, or door openedtoo frequentlyor too long,

oBlownfusemtrippedcircuitbreaker.

@Not plugged in.

~TemperatureGontrolin OFF position.

*Packagehcddingdooropen,ordooropenedtoofrequentlyortoolong,

—

*Temperaturecontrolsetontoohighanumber.

@Packagesnotproperly<wrappedorsealed.

*

~Extendedhot,humidweather.

*BlownIi..u3eorci.rcuit’breaker.

~Not plugged in,

~

Bulbtmrnedout. ‘

*Legsneedadjusting.

~Package holding door open.

oEMlt-inoverloadprotection.

~Package holding door open, or door opened too frequently or too long.
eExtended hot, humid weather.

H’you needmore hdp...d, toll free:
GEAnswer Center@

800.626.2000

I

I

i

I

Saveproof of original purchase date suchasyoursalesslip or cancelledcheckto establishwarrantyperiod.

Ii

1s

FULL

f% oneyear from date of

purchase, we will provide,

charge,parts and servicelabor in
your hometo repair or replace

any pati of the free~erthat fails
becauseof a manufacturing
defect.

FULL FIVE-YEAR WARRANTY

Forfive yearsfrom date or original

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

part of the sealed refrigerating
system (the compressor,

condenser,evaporatorand all
connectingtubing) that fails
becauseof a manufacturing

defect.

original

free of

—

LJMIT’ED
KXNJ SWXLAGE...

Wewill payfor foodspoilage
(notto exceedthecumulative

limitspecifiedbelow)that occurs
becauseof a manufacturingdefect
eitherin: a)

withinoneyearfromdateor original
purchase,orb) anypafi otthe

sealedrefrigeratingsystemwithin
fiveyearsfrom the dateof original
purchase.

FreezerCapacity

14.9cu. ft. and smaller $100.00

15.0cu. ft. and larger $150.00

Within 30 days after food
spoilage occurs, you must provide
satisfactory proof of the spoilage
to a Factory Service Center, an
authorized Customer Care@
service or the dealer from whom

the freezer was purchased.

anypartof the freezer

Cumulative

Limit

——————

This warranty is extendedto
the original purchaserand any
succeedingownerfor products
purchas~dfor ordinaryhome use
in the 48 mainlandstates, Alaska,
Hawaiiand Washington,D,C.In
Alaskathe warrantyis the same
exceptthat it is LIMITEDbecause
you must payto ship the productto
the serviceshoporfor the service
technician’stravelcoststo your
home.

All warranty servicewill be
provided by our Factory Service
Centers or by our authorized
Customer Care@servicers during
normal working hours.

Should your appliance need
service, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).

—.

1S

* Service trips to your home to

teachyou howto usethe product,

Read your Use anci 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 Center@

800.626.2000
consumer information service

~Improper installation.

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

may not apply to

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Mfurther help is needed concerning this warranty, write:

if you have an installation problem, ~Replacement of house fuses or
contact your dealer or insta!ler. You
are responsible for providing
adequate electrical, plumbing and
other connecting facilities.

@Foodspoilage 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.

VVarrantcw: Gerwai Electric Company

Affairs, GE Appliances, ILouiwillq K’f 4022!5

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 NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.

Pati No. 162D3944POOI

NO. 49-6725

Pub

1-

[

‘:!42 CG

I