GE FVF16 Use and Care Manual

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-How to get the

bestfmm

Yom

Free~r

Use and Care of No-Frost upright model

FVF16

Rules for successful

freaing

How long can you store foods?

How to

pac~e

foods

for your

freaer

*lp

help you...

Page

Energy-Saving Tips. . . . . . . Inside

Front Cover

Important Cautions . . . ........1

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. . . . ........8

Defrosting . . . . . . . . . . ........9

User Maintenance

Instructions ... , , ., . . .......10

In Case of Extended

Power Failure. . . . . . . . .......10

The Problem Solver. .. ....11, 12

If You Need Service . . . . . . . . . .13

Warranty. . . . . . . . . . . Back Cover

Read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs

Hotpoint

Appliance Park Louisville, KY 40225

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

cancelled check) with this book to

establish the warranty period.

Write down the model and serial numbers.

You’ll find them on a plate at the bottom, just inside the door.

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

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your freezer.

If you received a damaged freezer,

immediately contact the dealer (or

builder) that sold you the freezer.

Save time and money.

Before you call for service,

the Problem Solver on pages 11 and 12. It lists minor causes of operating problems that you can correct yourself. It could save you

an unnecessary service call.

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.

Iaundryarea or storage

● 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.

Important Safety Instructions

lead

all instructions before using this appliance.

WARNING-when using this

appliance, always exercise basic safety precautions, including the following:

Use

this

appliance

intended purpose

this Use and Care Book. .

This freezer must be properly installed in accordance with the Installation Instructions before it is used. See grounding instructions

below and on page 2. . Never unplug your freezer by

pulling on the power cord.

grip plug firmly and pull straight out from the receptacle.

Repair or replace immediately all electric service cords that have become frayed or otherwise damaged.

Do not use a cord that shows

cracks or abrasion damage along its

Jength

or at either the plug or con-

actor end.

After your freezer is in operation,

do not touch the cold surfaces, parti-

cularly when hands are damp or wet.

Skin mayadheretothese extremely cold surfaces.

●

not operate your freezer in the

presence of explosive fumes.

only

for its

as described in

Always

. Don’t refreeze frozen foods which have thawed completely.

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

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

●

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

reduce the possibility of danger to children.

40°F. (Shellfish

10°F safely

any off-odor or

it.

This will

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

●

Unplug your freezer:

A. Before making any repairs.

Note:

strong/y 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 three-prong

‘qrounding) plug which mates with

standard three-prong (grounding) wall receptacle (Fig. 1 ) to minimize the possibility of electric shock

hazard from this appliance.

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 obligation of the customer to have it replaced with a properly grounded

three-prong wall receptacle.

NOT, UNDER ANY CIRCUM-

STANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM THE POWER CORD.

twoprong

(continued next page)

Pafl

No.

wall

4~25P04

[nstallatiOn

Requirements

(continued)

–IMPORTANT... Please Read Carefully

Use of adapter plug

Because of potential safety hazards

under certain conditions, we strongly recommend against use of an adapter

plug.

However, if you still elect to use

an adapter, where local codes permit,

a TEMPORARY CON be madetoa properly grounded

twoprong

at most local hardware stores.

TEMPORARY METHOD

(ADAPTER PLUGS NOT PERMITTED IN CANADA)

PRONGS/SLOTS ,. ,

I Fig.2 ~]

The

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.

Should the adapter ground terminal break, DO NOT USE the appliance until a proper ground

has again been established.

wall receptacle by use of

listed adapter (Fig. 2) available

ALIGN LARGE

~i:-. : ; ‘al} ““””- “>

-1

Iargerslot

W~GROUND

------

in the adapter must be

NECTION may

F.,h

‘\

INSURE PROPER

AND FIRM CONNECTION BEFORE US

always hold

)

Use of

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 sewice organization.

ex~-n

CO*

The freezer should always be plugged into its own individual electrical

(115 volt, 60 Hertz, single phase AC. 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.

outlet—

100volt,

Freezer Installation

Location

For most efficient operation, your freezer should not be located where air temperature around the freezer is ever higher than 110° F. or colder than 32° F.

Upright freezers take approximately half the floor space required for chest type freezers and 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 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.

there

suppoti it

Adjustable Legs

Turn left to right to lower

Legs at the front corners of the

freezer should be set so the freezer

is firmly positioned on the floor, and

the

front

is raised

the door closes easily when opened

about halfway.

just enough so

ralae–

Operating Your

Freezer

Starting

Clean the inside of the freezer “ with a mild and water (see page 9).

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

inside.

Temperature Control

Freezing temperature selection is made by

to No. 6

Normal safe freezing level is

tained

OFF position permits turning freezer off without unplugging it.

mlution

@o hours before placing food

setiing control from No. 1

PIUS

“COLDEST.”

by setting the control at No. 4.

of baking sod.

Freezer Features

~ookshelf 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.

Juicecan

Specially sized for storage of standard

frozen juice cans and other

shaped containers.

Interior light

Turns on automatically when door is opened, turns off when door is closed.

Key-ejecting lock

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

key out of reach of children and away from freezer.

Ieft-overs, and are designed to

door shelf

similariy-

“exploring:’

ejected–

the

10 Rules

for Successful

Food Freezing

1. Freeze 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 You’ll save time, too, because less culling and sorting will be necessary.

Choose

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.

freezing different types of food.

Freeze foods

sized packages.

7. Fill container properly. When placing

liquid or semi-liquid food in containers, [cave about

containers) to allow for expansion dur-

ing 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.

the best.

Freeze only

top-

be.

correct packaging materials.

reliable instructions

in practical meal-

%“

at top

(lx”

for

for glass

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 tape

Quick-freezing

Freezing is fast and efficient throughout the freezer, but quickest on the top shelf—especially with the temperature control at a number higher than 4 (the coldest setting is “COLDEST”).

If you plan to quick-freeze large amounts of food, turn the temperature control to “COLDEST” several hours before food will be ready to be placed in the freezer.

Never freeze more than three pounds of food per cubic foot of

freezer capacity at one time.

Pafl

No.

46~25P04

Suggested Storage Times

(Months)

FRESH MEATS

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

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

Steaks(BeeO.

Chops(Lamb). . .

Chops (Pork). . . . . .

Ground &Stew Meats. . Variety Meats (Beef). .

Variety Meats (Pork). .

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

Opossum,

PROCESSED MEATS

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

Frankfurters . . . . . .

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

COOKED MEATS

tioked

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

FRESH POULTRY

Chicken&Turkey

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

Turkey(pieces). . . . .

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

Giblets . . . . . . . . . . . . . . . . ........3

Game Birds . . . . . ., . . . . . . . . .....8-12

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

...........,...6-9

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

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

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

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

Rabbti,

Squirrel ........6-8

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

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

(whole). ...

.,,

....,...6

00 ~

...,.6-12

.....l2

(Months)

COOKED POULTRY

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

Pieces Cooked

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

FISH

Shellfish . . . . . . . . . . ., .. ... ... ... Upto4

Lean Fish. . . . . . . . ..............6-8

Fatty Fish. . . . . . . .

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

Shrimp(cooked). . . . . . . .

PRODUCE

Most Fruits&Vegetables. . . .

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

Mushrooms.

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

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

Potatoes BAKERY GOODS

Breads, Breads, Breads,

Cakes . . . . . . . . . . . .. .. .. ... ...

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

Pastry(unbaked). . . . . . . . ........2

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

Pies(unbaked). . . . . . . . . . ........2

(notcovered). . . . . ........1

PouRry

Dishes. . .........4-6

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

.,......3

~rench-fried). ,,,

Quick(baked).

Yeast(baked).

Yeast(unbaked).

. . .,......2

. ..........4-8

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

oo~

...,.8-12

...Upto6

, ......2-3

..Uptol

(Months.

DAIRY PRODUCTS

Butter.

....,,,,,

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

Soft Cheese . . . . . .

Harder

Eggs. . . . . . . . . . . . . . . . . . . .......12

lce

Milk. . . . . . . . . . . . . . . . . . . .., ....,1

OTHER FOODS

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

Left-overs

Pizza. . . .......,,, , . . ........1

Prepared Dishes.. . .............2-3

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

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

New techniques areconstanfly being de-

veloped.

Service

the latest information on freezing and

storing foods.

SemLhardCheese.

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

Consultthe County Extension

oryour

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

,,,

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

(cooked). ., .. ... ...

local Utitity Company for

oo~

. .....6-12

..Uptol

...Uptol

..Uptol

—

Freezing Meat, Fish, Poultry & Game

Preparation and packaging

Package meat, poultry, fish and game

in moisture/vapor-proof material such as aluminum foil, cellophane, freezer foil or plastic bags. Exclude as much air as possible. Label and freeze at once.

NOTE: Packages of fresh meats and

poultry as commonly purchased in

retail stores are not suitably wrapped for freezing. Rewrap in 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.

moisture/vapor-

Wild Game

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

Fish

Clean fish thoroughly before packag-

ing. Cut-up pieces of

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.

“lean”

fish such

Oysters, Clams, Shrimps,

Scallops

Wash shells in running water (soak

clams) and shuck, working quickly.

Discard shells. Do not wash clams or oysters. Scallops may be rinsed in fresh water. Pack in freezer carton and freeze immediately. Shrimps are best if frozen uncooked. Remove and discard heads and black vein. Wash and package in freezer containers.

Crabs and Lobsters

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

Thawing

Frozen meat, fish or poultry should be left in the original package and thawed

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

1/3 to 1/2 if cooking

much less if cooking with microwaves.

necessa~ to thaw meat quickly, thaw

at room temperature—allowing only 2 hours per pound.

Don’t refreeze meat that has thawed; meat, whether raw can be frozen successfully only once.

conventionally–

completelv–

orcooke

Freezing Vegetables

,>reparation

Only vegetables at their peak of

for freezing

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 vege-

tables. Bring water to boiling.

‘b) Blanch one pound of vegetables

a time. Place vegetables in a wire basket or colander. Immerse in boiling water and cover. Count time immediately after boiling begins (see chart at right). For high altitudes, add 1 minute to blanching and chilling times.

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

and drain on towels.

Steam method

Use pressure cooker, vegetable

blancher, or other large utensil.

(a) Fill utensil with 2 inches of water.

6ring

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.

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

‘acking

Package vegetables in moisture/vapor- proof containers. Leave space in package (1X-inch for glass containers). Freeze quickly.

~-inch head

VEGETABLE

ASPARAGUS Waah in cold water,

BEANS Green 2-inch pieces. Leave

BEANS Lima

BROCCOLI

BRUSSELS SPROUTS

CARROTS Clean, wash and peel.

CAULIFLOWER Trim and wash. Break into

CORN

COB

CORN Whole Kernel chill. Cut off whole kernels.

GREENS

PEAS Shell and

POTATOES Peel and slice lengthwise French Fried

POTATOES

Irish toes directly from garden.

POTATOES

Sweet

SQUASH

PREPARATION

remove tough part sort according stalk. Cut spears tainers,

or cut in 2-inch

lengths. Scald according

to size of stalk.

Cut snap beans in 1 “French” beans whole

slice.

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

out of pods.

Select tender uniform heads

of dark green color.

Let stand water (4 teaspoonfuls salt in 1 gallon water) move insects. Wash and remove

woody stems.

Split lengthwise into pieces

so buds are not

more than 1

acroas. Scald.

Clean and cut sprouts

from main stem, sort cording

to size and scald.

Leave small carrots whole.

Cut others into slices

or cubes.

flowerets

1 inch wide and

about 1

to 2 inches long.

Soak in

aalted water for

30 minutes. Drain.

Select young corn with

thin, sweet milk. Husk and remove silk. Wash ears Medium ears carefully. Sort according

to size Large ears

Scald corn on cob and

Beet greens, collards, Beet greens, kale, mustard greens,

spinach, Swiss chard, turnip greens turnip greens. Wash and 2 min lift out

of water to drain.

Remove tough stems and

imperfect leaves Cut in Spinach

pieces, if desired. Scald.

mature peas. compactly, leaving

for frying. Fry in deep fat heated

minutes until tender, but thaw and cook in not browned. Drain well.

Select smooth new Wash, peel

scald.

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

Select tender soft rind. Cut in slices.

of stalk,

to size of

to fit con-

sqeeze

beans

k-hour

in salted

to re-

inches

diacard over-

360°F

for 4

pota-

or acrape, and

or mash.

aquash with

Y~-inch

ac-

BLANCHING PACKAGING

Boiling

Water

2 min. 3 rein?

Medium stalks

3 min. 4 min

3 rein?

1 rein*

Medium

min. min.

3 min. 5 rein!

4 rein?

3 rein*

ming’

7 min

9 rein*

min3

rein* head space

chard, mustard and

3 min.

2 rein?’ 2 min.

min. cartons, bags

3 min3

*Preferred method

Steam

Small stalks

4yz

min.

Small

4 min.

to large cartons, bags or boxes,

to 3 4 to 5

5yz

min.

4V2

min.

4Y~

min. Chill immediately. Drain.

Small ears

9 min.

10 min. 12 min.

6 min. Package. Leave

to 6

kale,

Collards

to 2 rein*

to 5

4V, min

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

head space. Seal.

Chill and drain. Pack in

freezer carton leaving

v~-inch head space.

Cool promptly in cold water. Drain. Pack in

leaving

space. Seal.

Chill immediately. Drain Package in cartons in alternate directions, leaving Seal.

Chill and drain Pack in

freezer containers, leaving

Chill, drain and pack into containers, leaving head space.

Package compactly, leaving

Chill twice as long as

scald. Wrap several ears together in freezer paper. Place in polyethylene bag. Seal.

Chill in cold water and drain thoroughly

tween

Pack in freezer cartons or bags and seal.

Chill and drain. Package

head space.

Cool to room temperature.

Package in freezer bags

cartona and aeal. To serve,

fat until brown. Or

unthawed, in

Chill, drain, package in Leave

Seal

Pack in freezer containers, allowing space. Seal.

Chill immediately, drain and package. Leave

Y*-inch head space. Seal.

..U~e

4 teaspoons sa/t to a

atalks parallel

Yz-inch

head

no head space.

y~-inch

no head space. Seal.

YOU

Yz-inch

500°F

or boxes.

head space.

Y~-inch

head

be-

7~-inch

375°F

cook,

oven.

9a//0n

absorbent towels.

Y~-inch

Pad

No.

4~25P04

Freezing Fruits

—

Preparation for freezing

1. Sort fruits for uniform ripeness,

quality and size.

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

3. Work with small quantities and freeze quickly.

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

5. To avoid discoloration of apples, apricots, peaches and pears, (1) add

ascorbic acid mixture to syrup (1 tea-

spoon 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 space. Allow

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

Sweetening fruits helps retain flavor, color and texture. The method of sweetening depends on fruit used. See 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 from the fruit, then pour into containers.

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

(172

inch for glass containers).

Yz-inch

juice

drawn

juice,

%-inch head

Guide for making syrup

Percentage

svruD

30% (light)*

40Y0

(light)*

50% (medium)

60% (medium) 65%

(heavvl

*Recommended for most fruits

Method: Dissolve sugar in boiling

water or mix thoroughly with cold water

until dissolved. Chill before using.

Cups of sugar

to be

added

per Approximate

Dint

of water

1}2

2fi 3B 4M

yield

Iti

J% 2~h

Dints

FRUIT

APPLEs

APRICOTS

RRI E S

CHERRIES

sour

CHERRIES Prepare quickly in same way as sour Cover with Sweet

CRANBERRIES

MELONS Cantaloupes half and remove seeds (remove Honeydews melon seeds as

Watermelons

ORANGE and

GRAPEFRUIT with sharp knife just below white SECTIONS membrane. Remove

PEACHES Promptness in handling is important.

PEARS Select pears which are fully tree-

PINEAPPLE Peel, core, slice

PLUMS and

PRUNES

RHUBARB Wash, trim and cut stalks into l-inch

Wash, peel and slice

Y~-inch

packed in sugar, prevent discoloration ascorbic acid by (1) steaming for 1 (2] dipping in solution of 3 tablespoons over each lemon juice minute, rinsing in cold water, and 1 teaspoon ascorbic acid draining. Solution may be reused. extra precaution.

Select firm, fully ripe fruit uniform Halve and remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling acid water

Proper maturity is important. Immature (1) May be packed dry, or (2) packed berries should not be used. Wash in whole in a cold

on abaorbent paper towels. of

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

cherries. However, sweet cherries may be frozen

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

Select firm, well ripened fruit. Cut in

out melon balls or cut in 2A-inch cubes

These fruits may be frozen alone combination

Select firm fruit, free

Cut sections from divider-membranes. Drain.

Sort, peel scalding whole peach 30 seconds in boiling water) and pit. Peel and slice 1 quart of peaches at a time.

ripened. Wash, peel and core. Cut in halves syrup for 1 then drain.

Sort, wash in iced water. Halve and pit, Pack in carton and cover with

leave whole.

pieces or in Iengtha to fit package.

PREPARATION PACKAGING

thickness. If apples are to be

color. Wash and sort as to size.

72 minute. Sugar pack: Mix 1 teaspoon crystalline

or iced water and drain thoroughly

whole, with or without pits.

(akins may be loosened by

or quarters. Heat in boiling

to 2 minutes. Cool in syrup,

spoles to about Syrup pack: Slice into container,

to 2 minutes, or Sugar

to 1 gallon water for 1

of bright,

you cut balls). Scoop

of soft spots. Peel

all membrane.

or cube.

water-

or in

407.

cover with

pack:

all surfaces with sugar. Seal. Adding

Syrup pack: Pack in container; cover

407.

with has been added (1 teaspoon ascorbic

to 1 cup syrup).

ascorbic acid with sprinkle over 1 quart

crushed

berriea

sugar is dissolved. Seal.

Mix 1 part sugar by weight until sugar is Pack, Seal.

tains 1 teaspoon ascorbic acid per CUP .

Cranberries may be packed whole, without sugar,

Cover with orange juice syrup. Seal and freeze.

sections in layers. Cover grape-

Pack fruit with teaspoon ascorbic acid per quart. Oranges

teaspoon ascorbic acid per quart.

Pack immediately into cold

with 1 te,aspoon ascorbic acid per cup In

container; cover with more syrup.

Seal.

Pack immediately in freezer carton, Add

407.

has been added (1 teaspoon aacorbic

to 1 cup syrup). Seal

acid

Pack slices with two

phane paper between each slice. Pack without sugar Or, pineapple juice

to which 1 teaapoon ascorbic

syrup acid

haa been added per cup. Seal.

Pack without sugar syrup. Allow head space. Seal.

407.

syrup. Add 1 teaspoon

to each cup of syrup.

Sprinkle Y, cup of augar

Quart of apples. Stir to cover

to sugar is an

syrup to which ascorbic acid

cup of sugar and

of fruit. Stir.

40to

5070 sugar syrup. (3) For

or pureed berries, pack 4 parts

to 1 part of sugar. Stir until

to 4 or 5

parts

fruit

diasolved.

4070 sugar syrup which con-

or in a

507.

sugar syrup.

307.

sugar

3070 syrup containing 1 do not need ayrup. Stir in

407.

syrup

syrup to which ascorbic acid

circlea of cello-

or cover with

307.

could be used.

or cover with

syrup.

407.

—

Serving frozen fruits

Place unopened containers in refriger-

ator. Serve, while fruit is still slightly icy.

Freezing Dairy Products

Butter and Margarine

Overwrap

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

original carton in moisture/

Cheese

Freeze cheese in pieces. Wrap in moisture/vapor-proof 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

Y2-

to l-pound

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

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 tons. For best results, place ice cream in the interior of the freezer rather than on the door shelves.

Fine-quaIi& 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

moisture/vaPor-Proof car-

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

thoroughly with a fork. Do

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

Pack eggs in freezer carton allowing

Yz-inch head

containers). Thaw eggs in unopened container in refrigerator or at room

tem~erature.

Eggs–Mix yolks and whites

not

beat in

fork,

space

(1 Yz-inch for glass

CUPS

Bread and Rolls

Bake, cool, wrap and freeze. To serve:

thaw in wrappings at room tempera-

ture. Or, heat or toast frozen. If

wrap in foil and warm for 15 minutes in

250° to 300°F oven. mercially baked products should be rewrapped in moisture/vapor-proof material before freezing.

Note: most com-

desired,

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

oven for 15 minutes. Unbaked biscuits should be thawed, then baked as usual.

Place frozen biscuits in 375°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

unfrosted cakes in

well.

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

vapor-proof material. They will thaw in about 15 minutes at room temperature in wrappings. Refrigerator cookie dough may be wrapped and frozen in

bars. Slice as needed, without defrosting, and bake.

Pies

Most pies except cream, custard or meringue-topped pies freeze well,

baked or unbaked. Baked pies store for a longer time. Omit steam vents from pies to be frozen unbaked.

To serve unbaked pies: Cut steam vents in top crust and place frozen pie

in oven at usual temperature. Increase

baking time 10 to 15 minutes. Thaw frozen

and heat in 300°F oven for 30 to 40

baked pies, wrapped, for 1 to

17,

hours at room temperature. ‘o.

serve warm, unwrap without

minutes.

thawing

Quick Breads and Muffins

Bake, cool

serving, thaw, unwrapped, at room temperature or warm, unwrapped, in 300°F oven.

and wrap at once. For

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; pack-

age 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

astheyseparate

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.

and soak into the bread.

moisture/vapor-

Pati No.4~5P04

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

moisture/vapor-

~roof liners some meats

Foil containers Cooked foods Polyethylene

baas

Glass freezer jars Juices, fruits,

Plastic containers Sauces, fruits,

and boil-in bags

Laminated

Heavy-duty foil

Cellophane

temperature of a freezer,

Uses

Fruits, vegetables,

Baked foods,

meats

vegetables, cooked foods

~aper

Meats Meats, baked

aoods, leftovers

Baked goods, sandwiches, small meat cuts

Packaging instructions Drugstore Wrap

1. Place food in center of wrapping paper.

—

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

Cartons and containers– Fruits,

vegetables and cooked foods may

be packaged in freezer cartons,

containers and jars.

tape.

2. 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.

‘-””--””------::”

~---

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

No heat sealing or taping is necessary.

Labeling containers– Be sure to

label all containers and packages with contents and date that it was placed

in the freezer.

----

‘

User Maintenance Instructions

Cleaning your

freezer

Outside

ProtWt

on the outside of the freezer is a

high quality, baked-on paint finish. With proper care, it will stay

Iooking and rust-free forbears. Apply

a coat of appliance polish wax when the freezer is new and then at least twice a year.

Appliance Polish Wax & Cleaner

(Cat.

from GE and

Patis Marts.

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

dishwashing detergent. Dry and

polish with a clean, soft cloth. k not wipe the freezer with a soiled

dishwashing cloth or wet towel.

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

can be damaged, particularly cushioned coverings and those

with embossed surfaces.

the

No.

WR97X216)

paint

finish.

Hotpoint Appliance

floor coverings

The finish

is available

new-

Defrost Water Pan

Pan located behind base grille should be cleaned at least once a year. When reinstalling pan, firmly push pan ALL THE WAY IN until it stops.

To remove base grille:

Grasp grille at both ends and pull outward.

To replace base grille: Align pins in grille with holes in cabinet and gently push grille forward until it snaps into place.

Inside

Clean the inside of your freezer at

least once a year. It is recommended 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 Rinse thoroughly with water and

wipe dry.

powders or other abrasive cleaners.

quati of water.

not use cleansing

(continued netipage)

Pap

No.

4~25P04

—

User

Maintenance Instructions

(continued)

No Defrosting

You never have to defrost your new

N@ Frost freezer. It has been at the factory to defrost itself

matically.

Package labels always remain clearly legible, and packages will remain easy to separate and remove.

During defrosting, a slight noise may be noticed if the door is opened while the freezer is in the automatic defrosting cycle.

preset

auto

When you goon vacation

To maintain freezer in operation during vacations, besureyourhouse

power is

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

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, it can be left in an unheated

room without damage to cabinet or mechanism.

notturnedofl.

to be left empty, turn

For sure

Iockertemporarily.

house or

When you move

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

Secure all loose items such as grille and

shelves by taping them securely

in place to prevent damage.

Be sure freezer stays in

position only

and in van. Freezer must be secured

in van to prevent movement. Protect outside of freezer with blanket.

during actual moving

upright

In case of extended

power failure:

1. 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. Add more ice as –

required.

WARNING: Handling of dry ice can

cause freezing of the hands—gloves

or other protection is recommended.

3. If dry ice is not available, move

food to a frozen food locker tempor-

arily—until power is restored.

-—

‘~’

PROBLEM

FRE=ER Tw

FREQUENTLY

–

Questions?

Use This Problem Solver

STARTS

NOISY OPEMTION

AIR

FLW NOISE

MBINETVIBRATES

F~DS DEFR~TING

[continued next

page)

Pati

No.

4~5P04

The Problem

Solver

(continued)

PROBLEM

FRE~ER

TEMPERATURE

TOO WARM

FRE=ER

TEMPERATURE

~LD

TOO

FOODS DRYING OUT

MOISTURE

~LLECTING

ON OUTSIDE

OF MBINET

WATER ON FLOOR

UNDER

FRE=ER

POSSIBLE CAUSE AND REMEDY

Door opened

Package

. Temperature

Pa&ages

fitended hot,

~frost *ter

too frwuentty or

too long.

holding door open.

oontrol

on too high a

not pro~rly wrapped or

humid

pan full,

wmthe~

rni~ing

or improperly installed.

num~r.

sealed.

INTERIOR DOES

DOOR CLOSE

SLOW STARTING

TiME A~ER

LIGHT

NOT LIGHT

WON’T FULLY

8Y ITSELF

BEING

●

Blow fuse or cimuit breakec

o Not

piugg~

Bulb

burned

●

Legs

need adjusting.

~ckage holding d~r

* Built-in overload protection.

TURNED OFF FOR A PERIOD OF TIME

=CESSIVE

BUILDUP

FROST

●

Door

opened

Pa&age holding

●

=tended

too

hot, humid

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

800.626.2000 consumer information semice

in,

out.

door

o~n.

frquently

open.

weather,

or too

iong,

If You Need

Semice

10 obtain service, see your

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 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

warranty

the

Part No.

46~25P04

ti 8

Save proof of original purchase date such as

your sales slip or cancel led check to establish warranty period.

WHAT IS COVERED

FULL ONE.YEAR WARRANTY For one year from date of original

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

part of

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

part of the sealed refrigerating

system (the compressor, conden-

ser, evaporator and all connecting tubing) that fails because of a manufacturing defect.

the

freezer that fails be-

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:

The GE Answer

800.626.2000 consumer information service

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)

WARRANTY

any

part of

the

freezer

any part

of the sealed refrigerating system

within five years from the date of original purchase.

Cumulative

Freezer

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 author-

ized Customer the dealer from whom the freezer was purchased.

. Improper installation.

If you have an installation problem,

contact your dealer or installer.

You are responsible for providing

adequate electrical, plumbing and

other connecting facilities.

. Food spoilage caused by:

a) Power interruption from the

utility.

b) Blown fuse, open circuit breaker

or other power disconnection on

the owner’s premises.

c) Freezer not operating because

of abnormally low electric power

voltage or inadequate house

wiring.

Capacity

Care@

servicer or

Limit

$100.00 $150.00

This warranty is extended to the original purchaser and any succeed-

ing

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

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 CARE@ SERVICE.

In Alaska the

home.

Care@

ELECTRIC-HOTPOINT

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 which vary from state to state.

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:

8 @

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

‘AQ~

GENERAL ELECTRIC

COMPANY

GE FVF16 Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual