GE FP9, FP12, FP14, FP17, FP21 Use and Care Manual

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Useand

Care

Food Freezer

Guicle

Safety

Instructions.........................s

Operating Instructions, Tips

Energy-Saving Tips . . . . . .

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

lntetior Light.......uu..-.

Key-Ejecting Lock . . . . . . .

Packaging . . . . . . . . . . . . . . . ....-................13

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

Temperature Monitor . .

Shelves~.....~.....~~~..~.

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

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

Storage Times . . . . . . . . . ..................-.......6

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

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

.................-.......4

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

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

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

Careand Cleaning

Cleaning, Outside and inside..................l5

Defrosting Power Removing Freezer Door..

-..~~....~~...

Faflure......~....

.......................ILI

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

........,.................15

Problem Solver ..... ------- ..18,19

Morequestions?...call

GEAnswerCenter@ 80&1626,2000

Preparation

Adjustable Legs . . . . . . . . .

Clearance . . . . . . . . . . . . . .

Location

Vacation and Moving Precautions..........l 6

....._.__.....~_

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

. ..........._-...._..l6

............H....-...I6

Installation

lnstaHationu_HMvHon=_uHH ......=..........m...n.17

Adapter Plug _.... _______ ....................17

Electrical Requirements....

Extension Cords . . . . . . . . . .

Grounding . .

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

..........._._......I7

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

Consumer Services

Model and Serial

Repair Service . . . . . . . . .

Warran~..._....

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

...................._........2

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

GE Appliances

A4anualDe?70stUptightModel.s FP9 FP77

FP12 FP21

FP14

HELP US HELP YOU...

Read this book

is intended to help you operate and maintain your

new freezer properly. Keep it handy for answers to your questions. If you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

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

establish the warranty period.

cancelled

carefidly.

check) with this book to

ENERGY-SA~G

Write down the model and serial numbers.

You’ll find them on a plate either at the bottom, just inside the door, or on the back of the cabinet.

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 check the Problem Solver. It lists causes of minor operating problems that you can correct yourself.

call

for service,

TIPS

●

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

in a warm, unventilated laundry area or storage room. Avoid putting it next to your range, a heating vent or where the sun will shine directly

●

Try to arrange your frozen foods systematically so

you can find what you want in the freezer quickly.

●

Don’t open the freezer door more often than

necess~

particularly in hot, humid weather.

and close it as soon as possible,

IF’

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.

it.

YOU NEED SERVICE

●

When using your freezer, be careful not to leave the

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

●

If you turn the temperature control to the coldest

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

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

Manager, Consumer Relations GE Appliances Appliance Park Louisville, Kentucky 40225

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

Major Appliance

Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

WARNING—When using this appliance,

always exercise basic safety precautions,

including the following:

●

Use

this

appliance

as described in this Use and Care Book.

●

“Q ‘:$

~,$ z

●

Never unplug your freezer by pulling on the

power cord.

straight

●

RepAr o

cords that have become frayed or otherwise damaged.

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.

cold surfaces.

●

Don?t

completely.

You may safely refreeze frozen foods that have

thawed if they still contain ice crystals

are still cold—below 40°F. (Shellfish cannot kept above 10”F. safely because of bacteria growth.)

“

Thawed ground meats, poultry or fish that

have any off-odor or off-color should not be refrozen and should not be eaten.

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.

This freezer must be properly installed

in accordance with the Installation

-<. ~

Instructions before it is used. See

grounding instructions in this book.

Always grip plug firmly and pull

out

from the outlet.

~p]ace immediately all ekhk ser~ce

Do not use a cord that shows cracks or

refreeze frozen foods

only for its intended purpose

Win may adhere to these extremely

which

have thawed

or if they

Thawed ice

. Even partial thawing and refreezing reduce the

eating quality of foods,

vegetables and prepared foods. The eating quality of red meats is affected less than that of many

other foods. Use refrozen foods as soon as possible—they won’t keep as long as foods frozen

only

once, and the sooner they’re used, the better

their eating will be.

●

If your old freezer is

but not in use, be sure to remove the lid or

This will reduce the possibility of danger

door.

to children.

●

Caution should be used when removing the

door of a freezer.

used when removing the lid of a chest freezer, as most chest freezer lids are under spring tension.

Contact the manufacturer’s representative for a method of safe removal,

●

Unp]ug your

repairs, cleaning or changing the light bulb.

NOTE:

be performed by a qualified individual.

Twning the

position

on models with interior light.

does

Do not store or use gasoline or other flammable

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

SAm

freezer, before

We strongly recommend that any servicing

temperature control to the OFF

no~

remove power to the

THESE

particularly

still

around the house

Particular caution should be

mating anY

fmits,

light

circuit

INSTRUCTIONS

——

OPERATING YOUR FREEZER

Starting

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

2. Connect cord to power outlet.

3. The temperature control has been factory pre-set to a position which should provide satisfactory food storage temperatures. The control knob is adjustable to provide a range of temperatures for your personal satisfaction.

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

Temperature Monitor

The temperature alarm

is located on the front of the freezer. The alarm will sound if the freezer temperature rises above 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 the freezer has run long enough to

lower the temperature, you may activate the alarm.

(on some models)

E?!:!!!

Temperature Control

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

OFF position permits turning the freezer off without unplugging it.

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

activate the alarm,

pencil into the hole marked ON and move the rocker

switch to the ON position.

deactivate the alarm,

position.

push a key or eraser end of a

move the switch to the OFF

Key-Ejecting Lock

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

children and away from the freezer.

Juice-Can Door Shelf

Specially sized for storage of frozen juice cans. Some Turns on when the door is opened; turns off when the

models have two juice-can shelves. door is closed.

(on some models)

Bookshelf Door Storage

Lets you store frozen food packages like books for

Interior Light

Refrigerated Cabinet Shelves

Cooling coils welded to shelves hasten freezing when food is placed in direct contact with shelves.

Rules for Successful Food Freezing

1. Freeze the best.

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

Keep work area clean.

Work quickly.

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

4. Choose correct packaging materials.

Frozen

foods will dry out if not properly wrapped or

packaged Both

rigid containers and flexible

bags

or wrappers can be used. Make sure they are especially designed for freezing.

5. Follow reliable instructions

for freezing different

types of food.

6. Freeze foods in practical meal-sized packages.

7. Fill container properly.

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

Quick-Freezing

Freeze correct quantities.

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

freezer’s control dial will maintain sufficiently low temperatures in the freezer to freeze recommended quantities of food.

If you have a

large

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

9. Freeze foods quickly.

foods to the front of the freezer so the

Continually rotate frozen

longest-

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.

To quick-freeze small amounts of food, place it in direct contact with any refrigerated shelf. To quick-freeze large amounts of food, turn control to No. 7. Return it to No. 1 after freezing is completed. Never freeze more than three pounds of food per cubic foot of freezer capacity at one time.

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

for draining foods

. Proper freezer packaging materials for various types

of food

. Small loading funnel for fruit and vegetable

containers, to keep sealing edge clean

. Glass marking pencil for labeling packages

● Roll of freezer tape

towels

(continued next page)

FOOD FREEZING SUGGESTIONS

(continued)

Suggested Storage Times

Eating quality

drops after

time shown

Fresh

Meats

Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......6 to 12

Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................................4 to 8

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

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

Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

Variety Meats (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

MONTHS

FREEZER

AT O°F.

(-18° C.)

to 12

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

..2 to 3

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

Processed Meats

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... .....1

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

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

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

Cooked Meats

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

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

Fresh Poultry

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

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

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

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

Giblets

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

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

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

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

8 to 12

Cooked Poultry

Pieces

(Covered

with

Pieces (Not Cove red) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Fried

Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................4

Broth) . . . . . . . . . . . . . . . . ...,.................................6

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

.........4

to 6

FISH

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

Lean Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......6 to 8

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

Shrimp (Raw, Unpeeled)..

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

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

................,.........................UP

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

to 4

Eating quality drops after time shown

PRODUCE

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

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

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

Onions

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

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

Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................2 to 3

BAKERY GOODS

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

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

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

Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............................................UP to 1

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

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

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

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

DAIRY PRODUCTS

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

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

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

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

Eggs ..........................................................................................l 2

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

Milk

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

OTHER FOODS

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

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

Pizza

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

Prepared Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sandwiches

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

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

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

MONTHS IN

FREEZER

O“F.

(-18° C.)

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

3 to 6

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

......4 to 8

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

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

. .,.....................UP

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

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

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

U“tility

,........................2to3

Company for the latest

............Up to 1

. ....,..Up

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

to 1

t03

Freezing Meat, Fish, Poultry & Game

●

Preparation and Packaging.

fish and game in moisture/vapor-proof material such as aluminum foil, cellophane, freezer foil or plastic

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

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

●

Meat.

Remove as much bone and fat as possible from meat before packaging. Do not salt meat. When individual pieces of meat are packaged together, place double thickness of freezer wrap

between them for easier separation during thawing.

●

Poultry.

Clean thoroughly before packaging. Pad

sharp or protruding bones with folded freezer paper

or aluminum foil. Wrap giblets separately.

●

Wild Game.

The same methods suggested for poultry and meat may be used for preparing and freezing wild game.

●

Fish.

Clean fish thoroughly before packaging. Cut-

up pieces of “lean” fish such as haddock and cod

should be rinsed in brine made with 2/3 cup of pure table salt per gallon of water to reduce leakage during thawing. Keep in solution not over 1 minute.

Brine is unnecessary for whole fish or fatty fish such as salmon or mackerel.

Package meat, poultry,

moisture/vapor-

●

Oysters, Clams, Shrimps, Scallops.

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

containers.

●

Crabs and Lobsters.

Chill fish and remove back shell. Steam or boil in water for 15 to 20 minutes. Cool thoroughly, then pick edible meat from shells and package in proper containers. Seal and freeze immediately.

●

Thawing.

in the

Frozen meat, fish or poultry should be left

oti-ginal

package and thawed in

the

refrigerator or cooked frozen. Allow approximately 5 hours per pound to thaw meat in the refrigerator. When cooking frozen meat, increase the cooking time by approximately 1/3 to 1/2 if cooking

conventionally—

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

temperature—

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.



Freezing Vegetables

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

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

should

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)

FOOD FREEZING SUGGESTIONS

(continued)

Blanching Vegetables by Steam

Use pressure

large pot.

Fill a pot with 2 boiling point.

Place vegetables boiling water. Cover and begin timing immediately

(refer to heat on HIGH while vegetables are steaming. If using a pressure cooker, the petcock should be left open.

Chill vegetables quickly the same length of time as

.3.

for steaming by plunging them into ice water, or under cold running water. Remove from water and drain on towels.

—

cooke<

guide

vegetable

riches of water. Bring to the

in a wire basket or rack above the

right

for steaming times). Keep

blanche<

or other

Blanching Vegetables by Boiling Water

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

vegetables to be blanched at one time.

gallons

water to boiling.

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.

Chill

for blanching by plunging them into ice water, or under cold running water. Remove from water and drain on towels.

for each

vegetables quickly the same length of time as

Packing

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

fi-inch

for

glass

containers.) Freeze quickly.

pound

of leafy vegetables.

Use

two

Bring

—

Guide to Freezing Vegetables

VEGETABLE

ASPARAGUS

BEANS

Green

BEANS Lima

BROCCOLI

BRUSSELS SPROUTS

CARROTS

CAULIFLOWER

CORN on COB

CORN

Whole Kernel

GREENS

PEAS

POTATOES

French Fried

POTATOES White

POTATOES Sweet

SQUASH

PREPARATION

Wash in cold water, remove tough part of stalk, sort according to size of stalk. Cut spears to lengths. Scald according to size of stalk.

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

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

Select tender uniform heads of dark green color. Let stand l/2-hour in salted water (4 teaspoons salt in to remove insects. Wash and remove woody stems. Spilt lengthwise into pieces so buds are not more than across Scald.

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

Clean, wash and peel. Leave small carrots whole. Cut others into slices or cubes.

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

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

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

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

desired. Scald.

Shell and discard over-mature peas.

Peel and slice lengthwise for frying. Fry in deep fat heated to

360”F.

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

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

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

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

fit

containers, or cut in 2-inch

gallon water)

1/2 inches

BLANCHING

Boilino

Wate~

Small stalks

2 min. 3 min.*

Medium stalks

min. 4 min. *

3 mm. *

min.’

Medium

2 to 3 min

3 min.

4 rein’ 5 1/2 min. Chill and drain. Pack in

3 min. *

3 min.**

Small ears

7 min.’ 9 min.

Medium

min.’

Large ears

rein,* 12 min.

5 to 6 min. *

Beet

greens, kale,

chard. mustard and

turnip

2 min. *

Collards

min.

2 min.*

3 min.*

Spinach

l/2to

2 min.** 2

3 to 5 min.

Steam

1/2

min

Small

4 min

to lame

tb 5 min.

5 min. *

4 1/2 min

ears

10 min.

6 min. Package. Leave l/2-inch

greens

min.

4 1/2 min.

PACKAGING

Chill immediately. Drain. Pack whole stalks parallel with heads in alternate directions, leaving

sDace.

no head

Chill

and drain. Pack in freezer

carton

Ieavina

Cool

promptly in cold water.

Drain. Pack in cartons, bags or boxes, leaving l/2-inch head space, Seal.

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

freezer containers, leaving no head space.

Chill, dram 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 freezer paper.

Place in polyethylene bag. Seal.

Chill

in cold water and drain thoroughly between absorbent towels. Pack in freezer cartons

or bags and seal.

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

sDace.

head

Cool to room temperature.

Package in freezer bags or cartons and seal. To serve, thaw and cook in

until brown. Or cook,

unthawed, in Chill, drain, package in cartons,

bags or boxes. Leave l/2-inch

head space. Seal.

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

Chill

immediately, drain and

package.

head

Leave l/2-inch

space.

Seal.

l/2-inch

375”F.

500°F.

sr)ace.

fat

oven.

‘Preferred

method

●

*Use 4 teaspoons salt to a

(continued next page,)

gallon

FOOD FREEZING SUGGESTIONS

(continued)

Preparation for Freezing Fruits

1. Sort

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

fruits for uniform ripeness, quality and size.

Wash fruits thoroughly in cold water and drain

thoroughly.

Work with small quantities and freeze quickly.

sugar or syrup.

To avoid discoloration of apples, apricots, peaches

and pears, (1) add ascorbic acid mixture to syrup (1 teaspoon to 1 cup of syrup) following directions on label, or (2) dip slices of fruit for 1 minute in solution of 3 tablespoons lemon juice to 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

svruD.

gallon

fmit in

Guide for Making Syrup

Cups of Percentage to be added per Approximate of syrup

30%

(light)* 40% (light)* 50% (medium) 60% (medium) 65% (heavy)

*Recommended for most fruits

Method:

thoroughly with cold water until dissolved. before using.

Dissolve sugar in boiling water or mix

pint of water

lx 2% 3%

suger

yield in pints

lx lx

Chill

Packing Frozen Fruits

Always allow head space. Allow l/2-inch head space

in pint containers (1 inch for glass), l-inch head space

in quart containers (2 inches for

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

own juice when sugar is added. Add dry sugar (see

cuide

right)

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 (1X-inch for glass containers).

and stir gently until most of the

gIass).

make

their

SUgar

Serving Frozen Fruits:

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

Guide to Freezing Fruits

FRUIT

APPLES

APRICOTS

BERRIES Proper maturity is important. Immature berries should not be used. Wash in cold or

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

Sour

CHERRIES Prepare quickly in same way as sour cherries. However, sweet cherries may be frozen Sweet

CRANBERRIES

MELONS

Cantaloupes

Honeydewsomay be frozen alone or m combination

Watermelons ORANGE and

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

PEACHES Promptness in handling is Important. Sort, peel (skins maybe loosened by scalding

PEARS

PINEAPPLE Peel, core, shce or cube.

PLUMS and

PRUNES RHUBARB

PREPARATION

Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed in sugar, prevent discoloration by (1) steaming for 1

soiutlon

of 3 tablespoons lemon

water, and draining. Solution may

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

iced water and dram thoroughly on absorbent paper towels.

whole, with or without Wash in iced water, stem and eliminate poor berries. Drain well.

Select firm, well ripened seeds as you cut balls). Scoop out melon balls or cut m 3/4-inch cubes. These fruits

Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane.

whole peach 30 seconds m 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 quarters. Heat in boiling 40% syrup for 1 to 2 minutes. Cool in syrup. then drain.

wash in

Sort,

Wash, tnm and cut stalks into 1-inch pieces or in lengths to

pits.

Iced

water. Halve and pit, or leave whole. Pack in carton and cover with

juice

to 1 gallon water for 1 minute, rinsing in cold

reused.

frut.

Cut in half and remove seeds (remove watermelon

to 2

minutes,

flt

package,

or (2) dipping in

pits.

halves or

mtnute

PACKAGING

Syrup pack: Slice into container, cover with 40% syrup. Add 1 teaspoon ascorbic acid to each cup of syrup. Sugar pack: Sprinkle 1/2 cup of sugar over each quart of apples. Stir to cover all surfaces with sugar. Seal. Adding 1 teaspoon ascorbic acid to sugar is an extra precaution.

Syrup

pack: Pack in Container; cover to which ascorbic acid has been added (I teaspoon ascorbic acid to 1 cup syrup) teaspoon crystalline ascorbic acid with 1/2 cup of sugar and sprinkle over 1 quart of fruit.

(1)

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

507. sugar syrup. (3) For crushed or pureed berries pack 4 parts of berries to 1 part of sugar, Stir until sugar is dissolved. Seal.

1 part sugar to 4 or 5 parts fruit by weight

is dissolved. Pack. Seal Cover with 400/. sugar syrup which contains 1

teaspoon ascorbic acid per cup. Cranberries may be packed whole, without sugar, or

50Y0

sugar syrup,

in a

juice or

Cover with orange Seal and freeze.

Pack sections in layers. Cover grapefruit with 30°A syrup containing 1 teaspoon ascorbic acid per quart. Oranges do not need syrup.

per quart.

Pack immediately into cold 400/. syrup with 1 teaspoon ascorbic acid per cup in container; cover with more syrup. Seal.

Pack immediately in freezer carton. Add 400/. syrup to which ascorbic acid has been added (1 teaspoon ascorbic acid to 1 cup syrup). Seal.

Pack slices with two circles of cellophane paper between each slice. Pack without sugar or cover with 30% syrup. Or, pineapple juice could be used.

teaspoon ascorbic

wkhout

Pack Allow head space, Seal.

sugar or cover with 40% syrup.

300/0

St[r

in 1/2 teaspoon ascorbic acid

actd

has been added per cup. Seal.

with

.Sugarpack.”

SW,

sugar syrup.

400/.

syrup to which 1

40% syrup

unhl

sugar

3 g

s w

Freezing Dairy Products

Cheese.

Wrap in moisture/vapor-proof material. cottage and Camembert cheese may be kept in the freezer though there may be some water separation on thawing. Cream and processed cheese do not freeze well as freezing affects their smooth texture.

. Cream.

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

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

Uncreamed

Ordinary household cream for table use does

seal,

—

. Ice Cream.

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

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

Butter and Margarine.

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

(continued next page)

FOOD FREEZING SUGGESTIONS

(continued)

Freezing Eggs

Use only fresh eggs for freezing. Chill before Egg Yolks—Separate and add 1 teaspoon of salt or 1 freezing. Whole eggs may be frozen or the whites and yolks frozen separtely as follows: Blend with fork.

Whole Eggs—Mix yolks and whites thoroughly with Pack eggs in freezer carton allowing l/2-inch head a fork. Do not beat in air. Add 1 teaspoon salt to each 2 cups of

Egg

eggs. unopened container in

Whites—Separate and freeze in recipe-sized

amounts.

Freezing Prepared Foods

●

Bread and Rolls.

serve: thaw in wrappings at room temperature. Or, heat or toast frozen. If desired, wrap in foil and warm for 15 minutes in 250° to 300”F oven. Note: most commercially baked products should be rewrapped in moisture/vapor-proof material before freezing.

. Biscuits. May be frozen baked or unbaked. To serve

baked biscuits: defrost in wrappings at room temperature for one hour. Reheat for 5 minutes in 425°F oven. Or place frozen biscuits in 375°F oven for 15 minutes. Unbaked biscuits should be thawed, then baked as usual.

●

Cake.

Bake and cool. If frosted, freeze before

wrapping to avoid sticking. To serve: unwrap frosted

cakes; thaw at room temperature. Thaw unfrosted cakes in wrappings at room temperature. Allow about two hours to thaw a large cake.

Icings made with satisfactorily. Those made with powdered sugar, butter, fudge or whipped cream freeze well.

●

Cookies.

If baked before freezing, cool and package them carefully in moisture/vapor-proof material. They will thaw in about 15 minutes at room temperature in wrappings. Refrigerator cookie dough may be wrapped and frozen in bars. Slice as needed, without defrosting, and bake.

●

Pies. Most pies except cream, custard or topped pies freeze well, baked or unbaked. Baked pies store for a longer time. Omit steam vents from pies to be frozen unbaked.

To serve unbaked pies: Cut steam vents in top crust

and place frozen pie in oven at usual temperature. Increase baking time 10 to 15 minutes. Thaw frozen baked pies, wrapped, for 1 to 1 temperature. To serve warm, unwrap without thawing and heat in 300°F oven for 30 to 40 minutes.

Bake, cool, wrap and freeze. To

egg

white do not freeze

meringue-

hours at room

tablespoon of corn syrup or sugar per cupful of yolks.

space ( 1 ‘/~-inch for glass containers). Thaw eggs in

refi-igerator

●

Quick Breads and Muffins.

or at room temperature.

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 moisture/vapor-proof material and freeze.

FREEZER PACKAGING

Proper packaging is essential for successful freezing. Because solidly frozen foods lose moisture in the dry 0° to be properly protected by top quality packaging materials that are moisture/ vapor-proof. Freezer tape is used to seal wrappings and for labeling.

Freezer packaging materials

5“F.

temperature of a freezer, they must

Materials

Cartons with moisture, and vapor proof liners

Foil containers Polyethylene bags Glass freezer jars

Plastic containers boil-in bags

and

Packaging instructions

Drugstore Wrap

Place food in center of wrapping paper.

——

---

Bring two parallel

edges

together. Fold

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

3. Fold ends, excluding

as much air as possible. Seal with tape or tie firmly with heavy string.

[

>r&/;

}

Uses

Fruits, vegetables, some meats

Cooked foods Baked foods, meats Juices, fruits, vegetables,

cooked foods Sauces, fruits, vegetables

cooked foods

—

Materials

Laminated paper Heavy-duty foil

Cellophane

Butchers’ Wrap

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

Cartons

Fruits, vegetables and cooked foods may packaged in freezer cartons, containers and jars.

Aluminum foil.

Place food on duty foil and mold foil to shape of the food.

Only one thickness is required. No heat sealing or taping is necessary.

Labeling containers.

Be sure to label all

containers and packages

with contents and date

that it was placed in the

freezer.

and containers.

heavy-

Uses

Meats Meats, baked goods,

leftovers Baked goods,

sandwiches, meat cuts

[

small

DEFROSTING INSTRUCTIONS

most climates, defrosting will be necessary only about twice a year.

To have your freezer operate most efficiently, do not permit more than 1/2

inches of frost to accumulate on the shelves.

To remove this plastic or wood spatula or scraper. Scrape the top and bottom surfaces of the

shelves and the refrigerated surface at the top of the cabinet.

Never use an ice pick or metal scraper.

the freezer.

Do not use any electrical device in defrosting your freezer.

For Complete Defrosting

Turn the temperature control to OFF.

Remove all food and place it in corrugated boxes,

insulated bags, picnic coolers, etc. Use towels and

newspapers for insulation as needed.

With the door open, use pans of hot water to

speed loosening of frost. Remove large pieces

before they melt.

A drain hose (on some

models) behind the

base grille carries the defrost water out from the freezer. Remove the base grille; then remove the drain plug

and let the defrost

water drain into a pan. Sponge excess water from the bottom of the freezer as it collects to prevent overflowing.

To remove the base grille (on some models), remove the two screws from the front of the grille and pull outward.

light

coating of frost from the shelves, simply scrape with a

Any such instrument can damage

After defrosting, clean the inside of the freezer (see

the Care and Cleaning section).

Return the temperature control to its previous

position and return food to the freezer.

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

8. Replace the base grille.

Drain Hose

e screws

outward

—

Cleaning Your Freezer

. Outside.

outside of the freezer is a high quality, baked-on paint finish. With proper care, it will stay new-looking and rust-free for years. Apply a coat of appliance

polish wax when the freezer is new and then at least twice a year. Appliance polish wax also works well to remove tape residue from freezer surfaces.

Keep the finish clean.

Iigh{ly

liquid dishwashing detergent. Dry and polish with a clean, soft cloth. Do not wipe the freezer with a soiled dishwashing cloth or wet towel. Do not use scouring pads, powdered cleaners, bleach, or

cleaners containing bleach.

CAUTION—Care should be taken in moving the

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

Protect the paint Finish. The finish on the

Wipe with a clean cloth

dampened with

appliance

polish wax or

mild

●

Inside.

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

Use warm water and baking soda solution—about a tablespoon of baking soda to a quart of water. Rinse thoroughly with water and wipe dry. Do not use

cleanin-g

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

Clean the inside of your freezer at least once

powders or other abrasive_ cleaners.

To Remove the Freezer Door

Lift up the plastic hinge cover and fold it back. It is very important that a screwdriver be used both to loosen and hinge, to insure a secure assembly and prevent hinge slippage.

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

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

To replace the door, reverse the order of the above

instructions.

retighten

the flat head screws on the top

hinge.

In Case of Extended Power Failure:

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

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

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

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

food locker temporarily-until power is restored.

PREPARATION

Location

Your freezer should be conveniently located for day-to-day use in a dry, well-ventilated room.

For most where air temperature around the freezer is ever higher than

Be sure to install your freezer on a floor strong

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

efllcient

110”F.

operation, it should not be located

or colder than

32”F.

Clearance

Allow 3 inches

Adjustable Legs

Legs al

the front comers of the freezer should be set so the freezer is firmly positioned on the floor, and the front is raised just enough so the door closes easily when opened about halfway.

When You Goon Vacation

To maintain freezer in operation during vacations, be

sure your house power is not turned off. For sure protection of freezer contents, you may want to ask a neighbor to check the power supply and freezer operation every 48 hours.

For extended vacations or absences, you may prefer to move your frozen foods to a storage locker temporarily. If your freezer is to be left empty, disconnect power cord plug from wall outlet. To prevent formation of

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

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

When You Move

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

Secure all loose items such as grille and shelves by

taping

them securely in place to prevent damage.

Be sure freezer stays in upright position during actual moving and in van. The freezer must be secured in van to prevent movement. Protect outside of freezer with blanket.

on all sides for proper air circulation.

Turn right

to lower

Turn left to raise

How to Connect Electricity

For personal safety, this appliance must be properly grounded.

The power cord of

this appliance is equipped with a three-prong (grounding)

plug

which mates with a standard

three-

Prong (grounding)

wall outlet (Fig. 1) to minimize the

Fig. 1

GROUND EXISTS

BEFORE USE

possibility of electric shock hazard

[

from this appliance.

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 TEMP”ORARY CONNECTION may be made to a properly grounded two-prong wall outlet by use of a UL listed adapter hardware stores.

The larger slot in the adapter must be aligned with the larger slot in the wall outlet to provide proper polarity

in the connection of the power cord.

TEMPORARY METHOD

Fig.2

(Fig.

2) available at most

BEFORE

USE

local

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

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

arounded

three-prong

wall

outlet.

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

CAUTION:

Attaching adapter ground terminal to wall outlet cover screw does not ground the appliance unless cover screw is metal, and not insulated, and wall outlet is grounded through house wiring. You

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

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

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

Use of Extension Cords

Because of potential safety hazards under certain conditions, we strongly recommend against the use of an extension cord. However, if you still elect to use an extension cord, it is absolutely necessary that it be a UL listed 3-wire grounding type appliance extension cord having a grounding type plug and outlet and that the electrical rating of the cord be 15 amperes (minimum) and 120 volts.

The freezer should always be plugged into its own individual electrical outlet (115 volt, 60 Hertz single phase AC. Some models are also rated 100 volt, 50 Hertz. Check the model and serial number plate). This is recommended for best performance and to prevent overloading house wiring circuits, which could cause a possible fire hazard from overheating wires.

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

FREEZER DOES

NOT OPERATE

POSSIBLE CAUSE

●

Temperature control is in OFF position. . If interior light (on some models) is not on, freezer may not be plugged in. . If

@u~ is secure and

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

FREEZER STARTS TOO FREQUENTLY

FREEZER OPERATES TOO LONG

NOISY OPERATION

CABINET VIBRATES

. Package holding door open, or door opened too frequently or too long. . Temperature control set on too high a number.

●

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

●

Temperature control set on too high a number.

●

Inadequate air circulation space around cabinet.

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

●

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

●

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

support it and may reduce vibration.

. Cabinet not positioned solidly on floor. Adjust legs or use shims for uneven floor.

OPERATING CHARACTERISTICS

the freezer

still

fails to operate,

plug

small appfiance

into

PROBLEM

POSSIBLE CAUSE

FREEZER TEMPERATURE TOO WARM

FOODS DEFROSTING

FREEZER TEMPERATURE TOO COLD

FOODS DRYING OUT MOISTURE COLLECTING

ON OUTSIDE OF CABINET INTERIOR LIGHT DOES

NOT LIGHT (on some models)

DOOR WON’T FULLY CLOSE BY ITSELF

SLOW STARTING TIME

AITER

BEING OFF

EXCESSIVE FROST

BUILD-UP

. Package holding door open, or door opened too frequently or too

long.

. Blown fuse or tripped circuit breaker.

● Not plugged in.

●

Temperature control in OFF position.

●

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

●

Temperature control set on too high a number.

●

Packages not properly wrapped or sealed.

●

Extended hot, humid weather.

●

Blown fuse or circuit breaker.

● Not plugged

in.

. Bulb burned out.

. Legs need adjusting.

●

Package holding door open.

●

Built-in overload protection.

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

●

Extended hot, humid weather.

If you need more

GE Answer

help... call, toll

Center@

800.626.2000 consumer information service

free:

YOUR GENERAL ELECTRIC FREEZER

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

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

condenser, evaporator and all connecting tubing) that fails

because of a manufacturing defect.

(the compressor,

any

WHAT IS NOT COVERED

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

● Improper installation.

Cente@

LIMITED WARRANTY,

FOOD SPOILAGE...

We will pay for food spoilage (not to exceed the cumulative limit specified below) that occurs

because of a manufacturing defect either in: a) anypafl of the freezer within one year from date of original purchase, orb)

sea/ed 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 proof of the spoilage to a Factory Service Center, an authorized Customer service or the dealer from whom

the freezer was purchased.

If you have an installation problem,

contact your dealer or installer, You are responsible for providing adequate electrical, plumbing and other connecting facilities.

●

Food spoilage 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.

anypafi

of the

Cumulative

Limit

$100.00 $150.00

Care@

This

warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the

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

sewice

shop or for the

sewice

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.

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

●

Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

Care@

servicers during

/VOT

D.C.

1-94

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

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

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

FP9

FP17

FP12 FP21 FP14

GE FP9, FP12, FP14, FP17, FP21 Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual