GE FV1O, FV19, FV13, FV21, FV16 Use and Care Manual

Download

-How to get

kst fmm

YomFreemr

Use and Care of manual defrosting upright models

FV1O FV19 FV13 FV16

Rules for

successful How

store foods? How to

for your Defrosting Instructions

FV21

long

can you

pac~e

freaer

freaing

foods

*lp

help you...

Page

Energy-Saving Tips

Important Cautions . .

How to Connect Electricity. .. .1,2

Installation Requirements .. ....2

Operating Your Freezer .. ......2

Freezer Features . . . . . ........3

Food-Freezing

Suggestions. . . . . . . . . ........3

Suggested Storage Times. .. ...4

Freezing Meat, Fish,

Poultry &Game . . . . . . ........4

Freezing Vegetables . . ........5

Freezing Fruits. . . . . . . ........6

Freezing Dairy Products .. .....7

Freezing Prepared Foods .. ....7

Freezer Packaging. .

Defrosting . . . . . . . .

User Maintenance

Instructions . . . . . . .

In Case of Extended

Power Failure. . . . . .

The Problem Solver.

If You Need Service .

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

. . . . . . . . . .

. . . . . . . . .

. . . . . .

Inside

F.Ant

Cover

. . . . . . . . .

11,12

. . . . . . . . .

Back-r

10 10

Read this book carefully.

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

8 9

properly. Keep it handy for answers to your

questions. If you don’t understand something

or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park

Louisville, KY 40225

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

cancelled check) with this book to

establish the warranty period.

Write down the model and serial numbers.

You’ll find them on a plate 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

immediately contact the dealer (or

builder) that sold you the freezer.

Save time and money.

Before you call for service,

the Problem Solver on pages 11

and 12. It lists minor causes of

operating problems that you can

correct yourself. It could save you

an unnecessary service call.

weiveds

damaged freezer,

check

Energy-Saving Tips

. Location of your freezer is

important. Don’t locate it in a warm, unventilated room. Avoid putting it next to your range, a heating vent or where sun will shine directly on it.

Try to arrange your frozen foods systematically so you can find what you want in the freezer quickly.

. Don’t open the freezer door more often than necessary and close it as soon as possible, particularly in

hot, humid weather.

Iaundry area or storage

● when

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

using your

r~ular

fr~zer, ~

setting.

Important

Safety Instructions

Read all instructions before using this appliance.

WARNING-When using this appliance, always exercise basic safety precautions, including the following:

Use this

intended purpose as described in this Use and Care Book.

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

below and on page 2. . Never

pulling on the power cord.

grip plug firmly and pull straight out from the receptacle.

Repair or replace immediately

all

electric service

-me

aged.

cracks or abrasion damage along its length or at either the plug or connector end.

After your freezer is in operation, do not touch cularly when

Skin mayadhereto these extremely cold surfaces.

. DC not

presence of explosive fum%

appliance

fr-zer

must be properly

grounding instructions

unplug your freezer by

frayed or otherwise dam-

Do not use a cord that shows

thecold surfacea,

operate your freezer in the

only

cords

hsndsare

damper

for its

Always

that have

parti-

wet.

●

have

You may safely refreeze frozen foods that have thawed if they still contain ice crystals or if they are still cold—below cannot be kept above because of bacteria growth.)

Thawed ground meats, poultry, or fish that have off-color should not be refrozen and should not be eaten. Thawed ice cream should be discarded. If the odor or color of any food is poor or questionable, get rid of it. The food may be dangerous to eat.

Even partial thawing and refreezing reduce the eating quality of foods, particularly fruits, vegetables, and prepared foods. The eating quality of red meats is affected less than that of many other foods. Use refrozen foods as soon as possible–they won’t keep as long as foods frozen only once, and the sooner they’re used, the better their eating will be.

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

reduce the possibility of danger to

children.

Don’t

refr-e

thawed ccmpietdy.

If your old freezer is still around

frozen

foods which

40°F. (Shellfish

10°F safely

any off-odor or

This will

@ution should be used when

removing the door of a freezer. Particular caution should be used when removing the lid of a chest freezer, as most chest freezer lids are under spring tension. Contact the manufacturer’s representative

method of safe removal.

for a

. Unplug your freezer:

A. Before making any repairs.

Note: We strongly recommend

that

any servicing be performed

by a qualified individual.

B. Before cleaning.

C. Before replacing a burned-out light bulb (on models with lamp), the freezer should be unplugged

in order to avoid contact with a live wire filament. (A burned-out light bulb may break when being replaced.)

Note: Turning control to OFF

position does not remove power to the light circuit.

SAVE THESE

INSTRUCTIONS

Installation

Requirements– important... Please Read Carefully

How to connect electricity

For personal safety,

this appliance must be

properly grounded.

The power cord of this appliance

is equipped with a (grounding) plug which mates with

standard

/all

receptacle (Fig. 1) to minimize the possibility of electric shock hazard from this appliance.

threeprong

(grounding)

PREFERRED METHOD

Fig.1

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

-\\

INSURE PROPER GROUND EXISTS BEFORE USE

Where a standard

receptacle is encountered, it is the personal responsibility and obli-

gation of the customer to have it

replaced with a properly grounded

three-prong wall receptacle.

NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE

THIRD

FROM THE POWER CORD.

twoprong

(GROUND) PRONG

(continued next

Pati

No.

wall

page)

4W3P04

installation Requirements

(continued)

–

IMPORTANT... Please Read Carefully

Use of adapter plug

Because of potential safety hazards

certa;n conditions, we strongly

under recommend against use of an adapter

plug.

However, if you still elect to use

an adapter, where local codes permit,

a TEMPORARY CONNECTION may be made to a properly grounded

tw~prong

wall receptacle by use of

listed adapter (Fig. 2) available

at most local hardware stores.

TEMPORARY METHOD

(ADAPTER PLUGS NOT

PERMITTEO

PRONGS/SLOTS

Fig. 2

IN CANADAI

ALIGN LARGE

“ ,,,.

- -

‘i;,:’

.“ 3 ‘

INSURE PROPER

GROUND AND

FIRM CONNECTION

BEFORE USE

‘\

0 ->

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

CAUTION:

Attaching adapter ground terminal to wall receptacle cover screw does not ground the appliance unless cover screw is metal, and not insulated, and wall receptacle is grounded through

house wiring. Customer should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.

When disconnecting the power cord from the adapter,

the adapter with one hand. If this is not done, the adapter ground

terminal is very likely to break with repeated use.

always hold

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

Use of

ex&*n cob

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

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. Such extension cords are obtainable

through your local service organization.

The freezer should always

be plugged into its own individual electrical

(115 volt, 60 Hertz, single phase Some models are also rated 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.

Free7 r

Installation

outlet—

AC.

100volt,

Location

For most efficient operation, your

freezer should not be located where air temperature around the freezer

is ever higher than 110°

or colder

than 32° F. Upright freezers take approxi-

mately half the floor space required for chest type freezers and

there

fore can more readily be placed in your kitchen. A location next to the refrigerator often is ideal, with the refrigerator on the side nearer the sink and range.

Be sure to install your freezer on a floor strong enough to support it when it is fully loaded.

Also see Energy-Saving Tips regarding location.

Clearances

Allow 4 inches on top and 3 inches at sides and back for proper air circulation.

Adjustable Legs

Turn left to right to lower

Legs at the front corners of the

freezer should beset 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.

ralae–

Operating Your

Freezer

Starting

Clean the inside of the freezer with a mild solution of baking soda and water (see page 10).

2. Connect cord to power outlet.

3. Turn temperature control to No. 4. This is the normal setting for safe long-term freezing. For colder temperatures, turn to higher numbers.

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

Temperature Control

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

Normal safe freezing level is

tained

by setting the control at No. 4.

OFF position permits turning freezer off without unplugging

it.

—

–

Freezer Features

3ookshelf door storage

Lets you store frozen food packages–

as conveniently as putting books on a shelf—where they are easy to see, identify and remove. Shelves are

roomy enough for storing home-frozen items or accommodate regular or odd-shaped packages.

Juice-can door shelf

Specially sized frozen juice cans and other shaped containers. Some models have two juice-can shelves.

Interior light

(on models so equipped)

Turns on automatically when door is

opened, turns off when door is closed.

Key-ejecting lock

(on models so equipped)

Keeps your frozen food supply secure, discourages unauthorized The spring-loaded lock is designed so that the key is automatically key will not remain in lock in either the open or closed position. Keep

“fey irom freezer.

Refrigerated cabinet shelves

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

Ieft-overs, and are designed to

forstorageof

out of reach of children and away

standard

similarly-

“exploring:’

ejected–

the

10 Rules

for Successful

Food Freezing

1. Freeze the best. Freeze only quality foods. Freezing retains quality and flavor; it cannot improve quality.

2. Keep work area clean.

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

Choose

correct packaging materials.

Frozen foods will dry out if not prop-

erly wrapped or packaged. Both rigid containers and flexible bags or wrappers can be used. Make sure they are especially designed for freezing.

Follow reliable instructions for

freezing different types of food.

Freeze foods in practical

sized packages.

7. Fill container properly. When placing

liquid

orseml-llquid

leave about containers) to allow for expansion during freezing.

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

9. Freeze foods quickly. Continually rotate frozen foods to the front of the freezer so the 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.

k“

food in containers,

at top (1 %“ for glass

top-

meal-

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

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

soft cloth towels for draining foods

● Proper freezer packaging materials

for various types of food [see page 8). . Small loading funnel for fruit and

vegetable containers, to keep sealing edge

clean.

● Glass marking pencil for labeling

packages.

● Roll of freezer

taDe

Quick-freezing

For quick-freezing small amounts of

food, simply place it in direct contact

with any refrigerated shelf. For quick-freezing large amounts of

food, turn control to

it to

No.

4 after freezing is completed.

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

No.

7, and return

Part No.

46V23P04

Suggested Storage Times

FRESH MEATS

(Months)

00 E

Roasts (Beef, Lamb, Venison). ., ..6-12

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

Steaks (Beef). ... . . . . .. .6-12

Chops (Lamb). .6-9 Chops(Pork). ., Ground &Stew Meats., .

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

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

Variety Meats (Beef), . ..,.,..,...3-4 Variety Meats (Pork), .

.,,,.,,.,.,2-3

Sausage (Pork). ., ..,.,.,,..,,..1-2 Opossum,

Rabbi~

Squirrel

.,..,,..8-8

PROCESSED MEATS Bacon, . ., .,, .,

Frankfurters. ,.,. . . . .

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

,1/2

Ham (whole, halforstices), . ..,.,.1-2

COOKED MEATS

Cooked Meats&Meat Dishes, .,.,2-3

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

FRESH POULTRY

Chicken&Turkey

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

Turkey(pieces). .

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

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

Game Birds. ,... . . . . . . .,,

(whole), ,.

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

.,....

. ,.

.,..,3

..,.8-12

(Months)

COOKED POULTRY

Pieces (covered wtih broth). ..6...6

Pieces Cooked

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

(notcovered).

Poutiry Dishes. .

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

......,..4-6

oo~

FISH

Shellfish. ,. ..,.,.. .. .. ... ...

Lean Fish. .,..,. . Fatty Fish.

..,..,

....,......,,.6-8

.....,......,.2-3

,,.

Upto4

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

Shrimp (cooked). . . . . . . . ., .,..,.3

PRODUCE

Most Fruits&Vegetables. . . .

...,.8-12

Asparagus. . ...................6-8

Mushrooms. ..,. .. ., ., .., ,..

Upto6to6

Onions. . ...................,..3-6

Citrus Fruits, . .,,

Potatoes flrench-fried). .,

.,...,.

.....,.3-4

..,...,,2-3

BAKERY GOODS Breads, Quick (baked). , ..,..,..2 Breads, Breads, Cakes,

Yeast(baked). ,,

Yeast(unbaked).

.,,,.,.

.. .. ..

..,..,,.4-8

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

.,.

..,

uptoltol

Cookies. . . . . . . . . . . . . . . .....,..4

Pastry(unbaked). . . ., . . .

Pies(baked). . . . ., .. .. .. ...

Pies (unbaked).. . . . . . . . .

....,...2

,.. .,uptol

.....,..2

(Months)

DAIRY PRODUCTS

Butter. .,....... .

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

...........,..5-6

oo~

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

HardorSemLhard Cheese, ., ,. .,6-12

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

lce

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

Mtik

. . . ., . .

,,,,,,

.,.....12

,,,

Uptol

OTHER FOODS

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

Left-overs (cooked). ,. .. .,. ..

Pizza . . . . . . . . . . . . . . . . . . ........1

Prepared Dishes. .

Sandwiches, . . . . .. .. .. .,. ..,

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

Newtechniques areconstantiy

veloped, Consult the County Extension

Service the latest information on freezing and storing foods.

oryour

....,.........2-3

local Utflity Company for

Uptolptol

Uptoltol

being de-

‘

Freezing Meat,

Fish, Poultry & Game

Preparation and packaging

Package meat, poultry, fish and game in moisture/vapor-proof material such

as aluminum foil, cellophane, freezer

foflorplasticbags, Excludeasmuchair

as possible, Label and freeze NOTE: Packages

offresh

poultryascommonly purchasedin

retail stores are not suitably wrapped

for freezing, Rewrap in

moisture/vapo~

proof material

Meat

Remove as much bone and

possible from meat before packaging,

Donot

salt meat When individual

pieces

ofmeatarepackaged placedoublethicknessoffreezerwrap

between them

foreasier

during thawing,

Pouhry

Clean thoroughly before packaging, Pad sharp or protruding bones with

folded freezer Wrap giblets separately.

paperoraluminum

atonce.

meats and

fatas

togetheL

separation

fofl,

WfldGame

The same methods suggested for

poultryand

meat may be used for

preparing and freezing wild game.

Fish

Clean fish thoroughly before packag-

ing.

Cut-up

piecesof”lean”

fish such

ashaddockandcodshould berinsedin

brine madewith2/3c

salt

pergallonofwater toreduceleakageduring notoverl

thawing. Keep insolation

minute. Brine isunnecessary for whole fish salmon

Oysters,

orrnackerel,

Clams,Shrimps,

upofpure

orfattyfish suchas

table

ScaHops

Wash

sheHs

clams) and shuck, working quickly. Discard oysters. Scallops maybe rinsed in

freshwater Pack in freezer carton and freeze immediately. Shrimps are best

iffrozen

discard heads and black vein. Wash and package in freezer containers,

in running water (soak

sheHs. Donot

wash clams o

uncooked. Remove and

Crabsand Lobsters

Chfllfish

Steam minutes, Cool thoroughly, then pick edible meat from in proper containers. Seal and freeze immediately.

and remove backshen,

orboflin

water for

she~sand package

Thawing

Frozen meat, fish or poultry should be left In the original package and thawed in the refrigerator or cooked frozen,

Allow approximately 5 hours per

pound to thaw meat in the refrigerator.

When cooking frozen meat, increase the cooking time by approximately

1/3 to 1/2 if cooking

much less if cooking with microwaves. If

necessav

at room temperature—allowing only

2 hours per pound,

to thaw meat quickly, thaw

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

conventionally–

15t020

Freezing Vegetables

Preparation for freezing

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

longer blanching.

3. Work with small amounts, about

one pound, that can be packaged in

a short time.

4. Blanch all vegetables except tomatoes, green peppers and herbs

before packaging. Proper blanching stops the ripening process so vegetables are held at their peak of freshness.

Boiling-water method

(a) Select large utensil of 4-or 5-quart

capacity and fill with one gallon of water for each pound of vegetables to be blanched at one time. Use two

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

(b) Blanch one pound of vegetables at a time. Place vegetables in a wire

basket or colander. Immerse in boiling water and cover. Count time

diatelyafter

boiling begins (see chart at

imme-

right). For high altitudes, add 1 minute to blanching and chilling times.

length of time as for blanching by plung-

ing them into ice water. or under cold

running water. Remove from water and drain on towels.

Steam method

Use pressure cooker, vegetable

blancher, or other large utensil.

(a) Fill utensil with 2 inches of water,

Bring to boiling point. (b) Place vegetables in a wire basket

or rack above the boiling water. Cover and begin timing immediately (refer to chart at right for steaming times). Keep heat on HIGH while vegetables are

steaming. If using a pressure cooker, the petcock should be left open.

length of time as for steaming by plunging them into ice water, or under cold running water. Remove from water

and drain on towels.

- Packing

Package vegetables in moisture/vapor-

proof containers. Leave space in package (1%-inch for glass containers]. Freeze quickly.

X-inch head

VEGETABLE

ASPARAGUS

BEANS Green 2-inch pieces. Leave

BEANS Lima

BROCCOLI

BRUSSELS SPROUTS

CARROTS Clean, wash and peel.

CAULIFLOWER Trim and wash. Break into

CORN

on COB

CORN Whole Kernel

GREENS Beet greens, collards,

PEAS

POTATOES Peel and slice French Fried

POTATOES Select smooth new potaIrish toes directly from garden.

POTATOES Wash. Cook until almost Sweet tender and cool. Peel; cut

SQUASH

PREPARATION

Wash in cold water,

remove tough part sort according stalk. Cut spears tainers,

or cut in 2-inch

lengths. Scald according

to size of stalk.

Cut snap beana in 1 “French” beans whole

slice.

Wash and sort pods in cold water. Scald, water and

out of pods.

Select tender uniform heads

of dark green color.

Let stand

water (4 teaspoonfuls salt

in 1

gallon water) to re-

move insects. Wash and remove

woody stems.

Split lengthwise into

piecea so buds are not

more than 1 across. Scald.

Clean and cut

from main stem, sort cording

to size and scald.

Leave small carrots

Cut others into slices

or cubea.

flowerets

1 inch wide and

about 1

to 2 inchea 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.

Scsld corn on cob and

chill. Cut off whole kernels.

kale, mustard greens, chard, mustard and

spinach, Swiss chard, turnip greens turnip greens. Wash and

lift

out of water to drain. Collards

Remove tough stems and imperfect pieces, if desired. Scald.

Shell and discard overmature peas.

for frying. Fry in deep fat heated

to minutea until tender, but

not browned. Drain well.

Wash, peel scald.

in halves, slice

Select tender

aoft rind. Cut in

slices.

of stalk,

to size of

to fit con-

cool in ice

sqeeze

beans

Y~-hour

in salted

inches

aprouta

whole.

Iesves. Cut in

Iengthw;se

360°F

for 4

or scrape, and

or mash.

squash with

Y?-inch

ac-

BLANCHING

Boiling

Water

2 min. 3

Medium stalks

3 min.

3 rein?

1 rein?

Medium

min.

3 min.

4 rein?

3 rein?

3 rein**

7 rei

9 rein!

11 rein!

rein?

Beet greens, kale,

2 rein?

3 min.

2 rein!*

min.

3 rein!

*Preferred method

Steam

Small stalks

4 rein! head space. Seal.

4V, min.

Small

4 min. water. Drain. Pack in

to large

to 3

5 rein* Chill immediately. Drain.

5~/,

4Yz

4YZ

Small ears

9 min.

Medium ears

10 min. Place in

Large ears

12 min.

6 min. Package. Leave

Spinach

to 2 rein!

2 min.

to 5

4YZ

PACKAGING

Chill immediately. Drain.

min~

to 5 leaving Y,-inch head

min. space. Seal.

min. Chill and drain. Pack in

min. Chill, drain and pack into

min.

Pack whole stalks parallel with heads in alternate directions, leaving

Chill and drain. Pack in freezer carton leaving

y~-inch head space.

Cool promptly in cold

cartons, bags

Package in cartons in alternate directions. leaving no head space. Seal.

freezer containers, leav-

no head space.

ing

containers, leaving head space.

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

Chill twice as long as scald. Wrap several ears together in freezer paper

bag. Seal.

head space.

Chill in cold water and drain thoroughly

tween

absorbent towels. Pack in freezer cartons bags and seal.

Chill and drain. Package compactly, leaving head space.

Cool

to room temperature.

Package in freezer bags cartons and seal. thaw and cook in fat until brown. Or cook,

unthawed, in

Chill, drain, package in cartons, bags

Ys-inch

Leave Seal.

Pack in freezer containers, allowing space. Seal.

Chill immediately, drain and package. Leave

Yz-inch

head space. Seal

● ’Use 4 teaspoons

or boxes,

~olyethylene

Y,-inch

be-

To 375°F

500°F

or boxea.

head space.

Y*-inch head

salt

to a

y~-inch

YOU

Y~-inch

aerve,

oven.

gallon

Pati

No.

4~3P04

Freezing Fruits

Preparation for freezing

Sort fruits for uniform ripeness,

quality and size.

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

3. Work with small quantities and freeze quickly.

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

5. To avoid discoloration of apples, apricots, peaches and pears, (1) add ascorbic acid mixture to syrup (1 teaspoon to 1 cup of syrup) following directions on label, or (2) dip

slices of

fruit for 1 minute in solution of 3 tablespoons lemon juice to 1 gallon water, rinse in cold water, drain, and pack in sugar or syrup. Place crumpled piece

of cello or waxed wrap on top of fruit

before closing to keep fruit in syrup.

Packing

Always allow head

head space in pint containers (1 inch for glass), l-inch head space in quart containers (2 inches for glass).

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

(a) Dry sugar pack. Suitable for fruits that make their own juice when sugar is added, Add dry sugar (see chart at right) and stir gently until most of the sugar has dissolved in the juice drawn from the fruit, then pour into containers,

(b) Syrup pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Add syrup to cover fruit. Allow space

(172

inch for glass containers).

(c)

Unsweetened pack. Suitable for

special diets.

space. Allow 72-inch

used.

yz-inch

head

Guide for making syrup

Cups of sugar

to be

added

Percentage

of syrup

30Y0

(light)*

pint of water yield in pints

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

*Recommended for most fruits

Method: Dissolve sugar in boiling water or mix thoroughly with cold water until dissolved. Chill before using.

per Approximate

1)2 Zti 3Yz 4B

1% 2$A

FRUIT

APPLES

APRICOTS

BERRIES

CHERRIES Sour

CHERRIES Prepare quickly in same way as sour Sweet

CRANBERRIES

MELONS Cantaloupes Honeydews

Watermelons

ORANGE and

GRAPEFRUIT

SECTIONS

PEACHES Promptness

PEARS

PINEAPPLE Peel. core, slice

PLUMS and PRuNES or leave whole.

RHUBARB Wash, trim and cut

Wash, peel and slice

Yz-inch

packed in sugar, prevent discoloration by (1) steaming for (2) dipping in solution lemon juice minute, rinsing in cold water, and draining. Solution may be reused.

Select firm, fully ripe fruit uniform Halve and remove pits. Peel and slice, has been added [1 teaspoon ascorbic if desired. Heat unpeeled fruit in boiling acid to 1 cup syrup) water

Proper maturity

berries should not be used. Wash cold

on absorbent paper towels of berries to 1 part of sugar. Stir until

Wash, sort and stem Chill

until firm enough

cherries However, sweet cherries may be frozen whole, with

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

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

out melon balls or cut in %-inch cubes

These fruits may be frozen alone combination

Select firm fruit, free with sharp knife just below white membrane Remove all membrane Cut Drain

Sort, peel [skins may be loosened by

scalding whole peach 30 seconds boiling water] and pit Peel and slice 1

quart

Select pears which are fully treeripened Wash, peel and core Cut halves

syrup for 1 then drain

Sort, wash in iced water Halve and

pieces or in lengths to fit package.

PREPARATION

thickness. If apples are to be

color. Wash and sort as to size. with

minute. Sugar pack: Mix 1 teaspoon crystalline

or iced water and drain thoroughly crushed or pureed berries, pack 4 parts

sect!ons from divider-membranes.

of peaches at a time.

or quarters. Heat in boiling

to 2 minutes Cool In syrup,

applea to about

I/~ to 2 minutes, or

to 1 gallon water for 1

of 3 tablespoons

of bright, Syrup pack: Pack in container; cover

IS important. Immature (1) May be packed dry, or (2) packed

refrigerator

to remove pits

or without pits.

ellminate

YOU

cut balls) SCOOP

or in

of soft spots Peel

handltng IS important Pack immediately into cold 4070 syrup

or cube.

stalks into I-anch

407.

PACKAGING

Syruo

pack: Slice into container,

cover with ascorbic acid Sugar over each quart all surfaces with sugar Seal. Adding 1 teaspoon ascorbic acid extra precaution

ascorbic acid with sprinkle over 1 quart

whole in a 40 to 507~sugar syrup. [3) For

sugar is dissolved. Seal

Mix 1 part sugar to 4 or 5 parts fruit by weight until sugar is dissolved Pack. Seal.

Cover with

ta[ns 1 teaspoon ascorbic acid per cup.

Cranberries may be packed whole, without sugar,

Cover with orange juice syrup Seal and freeze

Pack fruit teaspoon ascorbic acid per quart. Oranges

teaspoon ascorbic acid Fer quart

w!th 1 teaspoon ascorbic acid per cup

in container; cover with more syrup Seal.

Pack immediately in freezer carton. Add has been added (1 teaspoon ascorbic acid

Pack slices

phane paper between each slice Pack

without sugar or cover with

Or, pineapple juice could be used

Pack in carton and cover with

p!t,

syrup

acid has been added per

Pack without sugar

syrup.

4070 syrup. Add 1 teaspoon

to each cup of syrup.

pack: Sprinkle Yz cup of sugar

407.

secttons in layers Cover grape-

with. 30Y. syrup containing 1

407. to 1 cup syrup) Seal

to which 1 teaspoon ascorbic

Allow head space. Seal.

of apples. Stir to cover

syrup to which ascorbic acid

407.

sugar syrup which con-

or in a 5070 sugar syrup

do not need syrup. Stir

syrup to which ascorbtc acid

wtth two circles of

to sugar is an

cup of sugar and

of fruit. Stir

307.

sugar

cello-

307.

syruF.

407.

CUP . Seal

or cover with

407.

—

Serving frozen fruits

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

Freezing Dairy Products

Butter and Margarine

Overwrap original carton in moisture/

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

Cheese

Freeze cheese in pieces. Wrap

material. Camembert cheese may be kept in the freezer though there may be some water separation on thawing, Cream and processed cheese do not freeze well as freezing affects their smooth texture.

Uncreamed cottage and

Cream

Ordinary household cream for table use does not freeze well, but will be suitable for cooking. Pasteurized heavy

cream containing not less than 40 per cent butterfat may be frozen. Heavy cream which has been whipped freezes well, too. Drop mounds of whipped

Yz-

in moisture/vapor-proof

to l-pound

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

Ice Cream

Commercial ice creams can be stored

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

tons. For best results, place ice cream

in the interior of the freezer rather

than on the door shelves.

Fine-qualiW ice cream, with high cream

content, will normally require slightly lower temperatures than “airy” 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.

Freezing Prepared Foods

already-

Eggs

Use only fresh eggs for freezing. Chill

before freezing. Whole eggs may be frozen or the whites and yolks frozen separately as follows:

Whole Eggs-Mix yolks and whites thoroughly with a fork. air. Add 1 teaspoon salt to each 2 of eggs.

Egg Whites–Separate and freeze in recipe-sized amounts,

Egg Yolks–Separate and add 1 tea-

spoon of salt or 1 tablespoon of corn syrup or sugar per cupful of yolks.

Blend with fork. Pack eggs in freezer carton allowing

Yz-i

nch head space (1 containers). Thaw eggs in unopened container in refrigerator or at room temperature.

Do not beat in

Yz-i

nch for glass

CUPS

Bread and Rolls

Bake, cool, wrap and freeze. To serve: thaw in wrappings ture. Or, heat or toast frozen. If desired, wrap in foil and warm for 15 minutes in 250° to 300°F

mercially baked products should be

rewrapped in moisture/vapor-proof

material before freezing.

at’room tempera-

oven. Note: most com-

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 oven. Or place frozen biscuits in oven for 15 minutes. Unbaked biscuits should be thawed, then baked as usual.

425°F

Cake

Bake and cool. If frosted, freeze before wrapping to avoid sticking. To serve: unwrap frosted cakes; thaw at room

temperature. Thaw

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.

If baked before freezing, cool and package them carefully in moisture/

unfrosted cakes in

375°F

vapor-proof material. They will thaw in about 15 minutes at room temperature in wrappings. Refrigerator cookie dough may be wrapped and frozen in bars, Slice as needed, without defrosting, and

bake.

Pies

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

To serve unbaked pies: Cut steam

vents in top crust and place frozen pie in oven at usual temperature. Increase baking time 10 to 15 minutes. Thaw frozen baked pies, wrapped, for 1 to

172

hours at

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

rOOrn ternperatUre.

‘“

Quick Breads and Muffins

Bake, cool and wrap at once. For serving, thaw, unwrapped, at room temperature or warm, unwrapped, in 300°F

oven.

Main Dishes

Such foods as chili, spaghetti sauce, casseroles, etc., are same manner as for immediate serving with the exception of seasoning. During

prepmed in the

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 breads can be frozen. Spread softened butter on each slice, then spread filling. It is not advisable to use salad dressings for spreading as they separate and soak into the bread.

Meat, fish, some cheeses, poultry and peanut butter are recommended fillings for freezing. Cooked eggs become tough when frozen. Other fillings can be moistened with milk, cream, pickle relish, chili sauce, catsup, fruit juice, a little mayonnaise or salad dressing.

Lettuce or other salad greens and raw vegetables do not freeze well and should be added just before serving.

Wrap sandwiches in

proof material and freeze.

moisture/vapor-

Part No.

4~23P04

Freezer Packaging

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

0° to

5°F

they must be properly protected by top quality packaging materials that are moisture/vapor-proof. Freezer tape is used to seal wrappings and for labeling.

Freezer packaging

materials

Materials

Cartons with Fruits,

moisture/vaporproof liners

Foil containers Polyethylene Baked foods,

bags

Glass freezer jars Juices, fruits,

Plastic containers Sauces, fruits,

and boil-in bags vegetables,

Laminated paper Meats Heavy-duty foil Meats, baked

Cellophane Baked goods,

temperature of a freezer,

Uses

vegetables, some meats

Cooked foods

meats

vegetables, cooked foods

cooked foods

goods, leftovers

sandwiches, small meat cuts

Packaging instructions

Drugstore Wrap

1. Place food in center of wrapping paper.

2. Bring two parallel edges together. Fold in lock seam, repeat until the

last fold rests firmly on food.

Butchers’ Wrap

Place food diagonally on one corner

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

Cartons and containers– Fruits, vegetables and cooked foods may be packaged in freezer cartons, containers and

Aluminum foil– Place food on heavy- duty foil and mold foil to shape of the food. Only one thickness is required.

No heat sealing or taping is necessary.

— ---

jars.

—- — -- --

-1

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

Labeling containers– Be sure to label all containers and packages with contents and date that it was placed in the freezer.

.-u

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 inch of frost to accumulate on the shelves.

To remove this light coating of frost from the shelves, simply scrape with a 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. Any such instrument can damage the freezer.

not use any

in defrosting your freezer.

electrical device

For complete defrosting:

Turn temperature control to OFF.

2. Remove all food and place it in

corrugated boxes, insulated bags,

picnic coolers, etc. Use towels and newspapers for insulation as needed.

3. With door open, use pans of hot

water to speed loosening of frost.

Remove large pieces before they melt.

‘*

4. A drain hose (on models so

equipped) 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 bottom of freezer as it collects to prevent overflowing.

To remove the base grille

so equipped), grasp the grille at both ends and pull outward.

5. After defrosting, clean inside of freezer (see page

6. Return temperature control to regular position and return food

to freezer.

sure to replace drain plug

(on

models so equipped) 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 snaps into place.

10)

(on models

Pati

No.

46~23P04

User Maintenance Instructions

Cleaning your freezer

Outside

Protect the paint finish.

on the outside of the freezer is a

high quality, baked-on paint finish.

With proper care, it will stay

Iooking 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 & (Cat. No. from Hotpoint Appliance Parts Marts.

Keep the finish clean.

clean cloth lightly dampened with appliance polish wax or mild liquid

dishwashing detergent. Dry and

polish with a clean, soft cloth. Do not

wipe the freezer with a soiled

dishwashing

not use scouring pads, powdered cleaners, bleach, or cleaners containing bleach.

WR97X216)

cloth or wet towel.

The finish

new-

Cleaner

is available

Wipe with a

When you goon

vacation

To maintain freezer in operation during vacations,

power is not

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

If freezer is to be left empty, turn temperature control to OFF and disconnect power cord plug from wall

receptacle. To prevent formation of odors, place open box of baking soda in freezer and leave freezer door open.

When freezer is not operating,

can be left in an unheated house or

room without damage to cabinet or

mechanism.

besureyourhouse

turnedofl.

For sure

Iockertemporarily.

In case of extended

power failure:

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

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

ice in large pieces and place it on top of food on each shelf so cold air will flow down over all the food. Add

more ice as required. WARNING: Handling of dry ice can

cause freezing of the hands—gloves or other protection is recommended.

If dv

3. food to a frozen food locker tempor-

arily—until power is restored.

ice is not available, move

Caution–Care should be taken in moving the freezer away from the

wall. All types of floor coverings

can be damaged, particularly cushioned coverings and those with embossed surfaces.

Inside

Clean the inside of your freezer at

least once a 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

powders or other abrasive cleaners.

year.

It is recommended

not use cleansing

When you move

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

Swure

and shelves by taping them securely in place to prevent damage.

Be sure freezer stays in

position

and in van. Freezer must be secured in van to prevent movement. Protect outside of freezer with blanket.

all loose items

only

during actual moving

such as grille

upright

—

—-

- Questions? Use This Problem Solver

PROBLEM

FREEZER DOES NOT OPERATE

FRE=ER

TOO FREQUENTLY

FRE=ER

TOO

NOISY OPERATION

STARTS

OPERATES

LONG

POSSIBLE CAUSE AND REMEDY

Temperature control is in OFF position.

● If interior light (on models so equipped) is not on, freezer may not be

plugged in at wall receptacle.

●

p[ug is secure and the freezer still

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

. Package holding door open. . Temperature control set on too high a number.

●

~or

opened too frequently or too long.

Package

holding

door open.

. Door opened too frequently or too long.

. Temperature control set on too high a number.

●

Inadequate air

●

Weakness in

●

Legs

need adjusting.

circulation space around cabinet.

room

floor.

fails to operate, plug a lamp or a small

CABINETVIBRATES

FREEZER

TEMPERATURE

TOOWARM

—.

. Weakness in room floor. .

Legs

need adjusting.

. Door opened too frequently or too long. . Package holding door

open.

(continued next

page)

Pafl

No.

46~23P04

The Problem

Solver

(continued)

PROBLEM

FOODS DEFROSTING

FREEZER TEMPERATURE TOO COLD

FOODS DRYING OUT

MOISTURE

~LLECTING

ON OUTSIDE OF CABINET

INTERIOR LIGHT DOES NOT LIGHT (ON MODELS SO EQUIPPED)

POSSIBLE CAUSE AND REMEDY

. Blown fuse or tripped circuit breaker.

● Not plugged in.

● Temperature control in OFF position.

. Package holding door open.

● Temperature control set on too high a

●

Packages not properly wrapped or sealed.

* &tended

hot, humid

weathec

. Blown fuse or circuit breaker.

● Not

p}ugg@ in.

. Bulb burned out.

numben

●

Legs

need

DOOR WON’T FULLY CLOSE BY ITSELF

SLOW STARTING TIME AFTER

TURNED

~RIOD

~“f:~:E

BEING

OFF

FOR

OF TIME

FROST

. Package holding door open.

Built-in ovetioad

* browned tm frmuently or *

Package holding door

adjusting.

o ~tend~ hot, humM

If you need more help.. call, toll free: The GE Answer

Center@

800.626.2000 consumer information

sewice

prot=tion.

Wn.

-thee

tao

long.

—

If You Need

‘)

obtain service, see your warranty

Semice

on the back page of this book.

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

here are three

steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased,

write all the details—including your

phone number—to:

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Chicago, Illinois 60606

Wacker Drive

Pati No.4~3P04

Save proof of original purchase date such as

~ 8

$ 5

*. 8

~ e

@ 9 8

your sales slip or

canceiled

check to establish warranty period.

WHAT IS COVERED

FULL

ONE.YEAR

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

part

of the freezer that fails be-

cause 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 any part of the

system

ser, evaporator and all connecting

tubing) that fails because of a

manufacturing defect.

(the

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:

The GE Answer

800.626.2000 consumer information service

WARRANTY

any

sealed

refrigerating

compressor, conden-

CenterTM

LIMITED 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) within one year from date of original purchase, or b)

of the sealed refrigerating system

within five years from the date of original purchase.

Freezer Capacity

14.9 cu. ft. and smaller

15.0 cu.

Within 30 days after food spoilage

occurs, you must provide satisfac-

tory proof of the spoilage to a

Factory Service Center, an author-

ized Customer

the dealer from whom the freezer

was purchased.

lmDroDer

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.

WARRANTY

any

ft.

and larger

installation.

part

Care@

the

freezer

any part

Cumulative

servicer or

Limit

$100.00

$150.00

This warranty is extended to the

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

D.C.

Washington,

warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

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

Look in the White or Yellow Pages of your telephone directory for

HOTPOINT FACTORY SERVICE,

GENERAL

FACTORY SERVICE or HOTPOINT

CUSTOMER

. 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

SIBLE FOR CONSEQUENTIAL

DAMAGES.

In Alaska the

Care@

ELECTRIC-HOTPOINT

CARE”

SERVICE.

NOT

RESPON-

Ilg

8-85

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

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, contact:

Manager–Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

●

A QUALITY PRODUCT

‘~

G[N[ RAL E lECTRIC

COMPANY

which vary from state to state.

2 t

GE FV1O, FV19, FV13, FV21, FV16 Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual