GEAppliances CA10, CA13, CA21, CA19, CA16 Use & Care Manual

Registration

2 ModelandSerialNumbers

‘2

CareandCleaning

12

Packaging

10

ConsumerServices

15

PowerFailure

12

Defrosting

11

ProblemSolver

13,14

Energy-SavingTips

2

RepairService

2

FreezingSuggestions

5-9

StietyInstructions

3

StorageTimes

6

TemperatureControl

Installation

4

3,4

TemperatureMonitor

5

AdapterPlug

4

Vacation&MovingTips

12

Clearances

4

warran

v

Back(lover

ElectricalRequirements

3,4

ExtensionCord

‘4

c

/ --

/“

Grounding

3

GEAmwerCenter@

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Location

4

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It is intendedto helpyou operate
and maintainyour newfreezer

properly.
Keep it handyfor answersto your

questions.

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

ConsumerAffairs

GE Appliances
Appliance Park
Louisville, KY40225

Keep proof of original purchase
date (such as yoursales slip or
cancelled check)with this book to

establishthe warrantyperiod.

WWite downthe mode!and
serial inwnbers.

You’llfind them on a plate Ieitherat
the bottom, just insidethe 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.

V 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, checkthe
Problem Solver, It lists causes of

minor operating problems that you

can correct yourself.

@Locationofyourfreezer is
important.Don’tlocateit ina warm,
unventilatedlaundryareaor storage
room.Avoidputtingit nextto your
range,a heatingventor wherethe

sunwillshinedirectlyon it.
~Tryto arrangeyourfrozenfoods

systematicallyso youcanfind what

you wantin the freezerquickly.
eDon’t open the freezer Doormore

often than necessaryand close it
as soon as possible,particularlyin
hot, humid weather.

~When usingyour freezer,be
careful not to leavethe Dooropen.
Always checkto makesure the
freezer Door is properlyclosed
before leavingthe houseor retiring

for the night.
~If you turn the temperature

control to the coldest positionfor
quick freezing, don’tforget to turn
it back to the regular setting.

Toobtain service,see the
ConsumerServicespage in the
backpage of this book.

We”reproudof our serviceand
want youto be pleased. If for some
reasonyouare not happy with the
serviceyou receive,here arethree
stepsto follow for further help.

FIRST,contactthe people who
servicedyourappliance, Explain
whyyou are not pleased, in most
cases,this will solve the problem,

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

Manager,Consumer Reiations
GE Appliances

Appiiance Park

Louisville,Kentucky 40225

FiNALLY,if your probiem is stiii not
resoived,write:

Major Appiiance

ConsumerAction Panei
20 NorthWacker Drive
Chicago, iiiinois 60606

I

When usingMS

appliance, always exercise basic
safety precautions, including

the

following:

13.!/J~eth~~ Only‘fO1’

it$

pwpcxse

as described in

this Use and Care Book.

* This freezerrnwtbe properly

h accordancewiththe

!kMructionsbeforeitis

used.See

groundinginstructions

belowandonpage4.

s ~w~~

your freezer by

pullingcmthepowercord.

Always grip plug firmly and pull
straight out from the outlet.

* Flepajr or replace

all

electric

servicecordsthathave

becomefrayedor otherwise

Donot use a cord that

shows cracks or abrasion

damage

along itslengthor at either the plug

or connector end.

6~fier your freezer is in

operation,donottouchthe
coldsurfaces,particularly
whenhandsaredampor wet.

Skin may adhere to these

extremely cold surfaces.

e jrjf’J~y ~fJf~fs@~&af~$’J~~~fo~~$

whichhave thawedcompletely.

Youmay safely refreeze frozen
foods that havethawediftheystill
ccmtainicecrystalsoriftheyare still
cold—below40°F, (Shellfishcannot

be keptabove IOOEsafelybecause
ofbacteriagrowth.)

Thawed groundmeats, poultryor
fishthathave anyoff-odor oroff-

colorshouldnotbe refrozenand
shouldnot be eaten. Thawed ice
cream shouldbe discarded.Ifthe
odororcolorof anyfoodis pooror

questionable,get ridofit.The food
may be dangerousto eat.

Even partialthawingand refreezing

reducethe eatingqualityof foods,
particularlyfruits,vegetablesand
preparedfoods.The eatingqualityof
red meatsisaffectedlessthanthat

of manyotherfoods.Use refrozen
foodsas soonas possible-they

won’tkeep as longas foods frozen
onlyonce, and the sooner they’re
used,the bettertheireatingwillbe.

~If youroldfreezerisstill

aroundthe housebutnot in
use,be sureto removethelid

or door.This will reduce the

j=g-’Jy safety,

this be?

?“hepower cord of this appliance
is quipped with a three-prong

(ql”ounding)plug which mates with ,,

.

possibilityof danger to children.

fromthis appliance.

~K)Llnd~d,

Caution should be used when
removingthe door of a freezer,
Particularcautionshouldbeused

when removingthe lidof a chest
freezer,asmostclwstfreezer lids
are underspringtension.Contact
the manufacturer’srepresentativefor
a

!3

method of safe removal.

Unplug yourfreezer:

A. Before making any repairs.

Am; weStrong/yK?com’??w?d

thatan.ysetvicingbepetiinned

bya qualifiedindividual.

!3. Before cleaning.
C. Before changinglightbulb.

IWe: Turningthetemperature
controltotheOFFpositiondoes
notremovepowertothelight
circuitonmodelswithinteriorlight.

oDonotstoreorusegasoline

orotherflammablevaporsand
liquidsinthevicinityofthisor
anyotherappliance.

read

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

DO NOT, Ah!’{

CUT

OR THE

THE CORD=

m%m.

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(continued,

Read

Lkse of

Becauseof potential safety
hazardsunder certainconditions,
we strongly recommendagainst
use of an adapter plug. However,
if you still elect to use an adapter,

where localcodes permit, a
TEMPORARY CONNECT#ONmay

be madeto a properly grounded
two-prongwall outlet by use of a
IJLlisted adapter (Fig. 2) avaiiabie
at most iocai hardware stores.

TEMPORARYMETHOD

The iarger siot in the adapter mu!

be aligned with the iarger siot in

the waii outiet to provide proper
poiarity in the connection of the
power cord.

CLNJTIC?N:Attaching adapter
ground terminai to waii outiet cover
screw does not ground the

appiiance uniess cover screw is

metai, and not insuiated, and waii
outiet is grounded through house
wiring. Youshould have the circuit

checked by a qualified electrician
to make sure the outlet is properiy
grounded,

When cfisconnecting the

power

cordfromMe adapter,

aiways

hold the adapter with one hand, if
this is not done, the adapter
ground terminal is very likely to

break with repeated use.

the ground

bw%k, Do No-l- USE the

appliance until a proper
f~~~.&J~~

used cxx’ds

Becauseof potentiaisafety
hazardsundercertain conditions,

we strcmg!yrecmirnem.iagahst

the use of

anextensioncord.

However,if you stiii eiectto usean
extensioncord, it is absolutely

necessarythat it be a UL iisted3­wire groundingtype appiiance
extension cord havinga grounding

type piug and outiet andthat the
electrical ratingof the cord be 15
amperes (minimum) and 120voits.

l-he freezer should always
13f3

pluggedintoitscwwn

hdividual

electrkai c3utkX—

(115voit, 60 HertzsingiephaseAC.

Some modeisareaiso rated100
voit, 50 Hertz.Checkthe modei
andseriai numberpiate.)Thisis
recommendedfor bestperformance
andto preventoverloadinghouse

wiringcircuits,whichcouidcause
a possibiefire hazardfrom
overheatingwires.

Freezer

Lcmathm

Yourfreezer shouid beconveniently
iocated for day-to-day use in a dry,
weii-ventilated room.

For most efficient operation, it

shouid not be located where air
temperature around the freezer is
ever higher than 11O°F.or coider

than 32°F,
Be sure to instaii your freezer on a

floor strong enough to support it

when it is fully loaded.
Aiso see Energy-Saving Tips

regarding location.

The iid and hinge arrangement
makes it impossible to install the
freezer directly against a wali. The
space at the back is essential to
maintain pf-operair circulation

around the freezer.

Legs

Turn left to raise—

Legsat thefrontcornersof the
freezershouidbe setsothefreezer
isfirmiypositionedonthe fioor,and
thefrontis raked justenoughso the
doorcloseseasilywhenopened
abouthaifway.

Starting

1. Ciean the inside of the freezer
with a miid soiution of baking soda
and water (refer to Care and
Cieaning section).

2. Connect cord to power outiet,

3. Turn temperature controi to
No. 1. This is the normai setting for

safe iong-term freezing. For coider
temperatures, turn to higher

numbers.

4. Aliow freezer to operate for at
ieast two hours before placing food
inside.

cmh’cd

Freezing temperature selection
is made by setting the control

from No. 1 to No. 7 (coldest).
Normal safe freezing level is

obtained by setting the control at
No, 1.

OFF position permits turning WE
freezer off without unplugging it.

(on imodekiso

Thetemperaturealarm islocated
onthe frcmtofthe freezer.The
alarmwill soundif the freezer

temperaturerisesabove20° F.

Thealarm operateson household
electricity.If the powerfails,the
alarmwill not perform.

An ON/OFFswitch allowsthe
temperaturealarmto be deactivated

whennot wanted.The freelzeris
shippedwith the temperaturealarm
inthe OFF position. After the
freezerhasrun long enoughto

lowerthe temperature, youmay
activatethe alarm.

Caution: Adding morethan 3
poundsof warm-foodper cubic foot

offreezer capacitycan trigger the

alarm system.
Toactivate the

alarm,pusha key

oreraser end of apencil into the
holemarked ON and movethe

rockerswitch tothe ON position.
Todeactivate the alarm, movethe

s’witchto the OFF position.

lock

(cm

modelssoequipped)

The keyfor the spring-loaaed lock
isautomatically ejected—key will

not remain in lock in either the
open or closed position. Keep the
keyout dmach dchkffen and

awayfmm ml?m?enx

Letsyouslore frozen

foodpackages

like booksfor easy selection.

deoi

Specially sized for storage of
frozenjuice cans. Some rmldeis

havetwo juice-can sheives.

Ii-$tefior light

‘~il:nsCX3

W/IerI th~ door is OpQIled;

~~!r~ls~fywh~n the d~~r is c/~~ed.

CIOo!ingcoilsweidedto shelves
hastenfreezingwhenfoodisplaced
in directcontactwith shelves.

1. Freeze81w2best.Freezeonly

top-qualityfoods. Freezingretains
qualityand flavor;it cannot improve
quality.

2. Keep work area clean.

3. Workquickly. Thequicker fruits
andvegetables are frozenafter
picking, the better the frozen
productwill be.You’ll savetime,

too,with less culling and sorting.

4. Choose correct packaging
materia!s Frozenfoodswill dry
out if not properly wrappedor

packaged. E30thrigid containers
and flexible bags or wrappers
can be used. Make surethey are
especially designed for freezing.

5. Followreliable instructions for
freezing different types of

food.

6. Freezefoods in practical rneal­sized packages

7.Fill container properly. When
placing liquid or semi-liquid foods

in containers, leaveabout 1/2” at
top (1-1/2”for glass containers) to
allowfor expansion during freezing.

8. Freeze correct quantities.

There is an established maximum

of food your freezer is designed to
freeze atone time—approximately
3 pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain

sufficiently lowtemperatures inthe

freezer to freez~ recommended

quantities of food.
If you have a large quantity of food

to freeze, store part of it in your

9“ iFBw32x3kinds

Continuallyrotatefrozenfaodsto
the frontofthe freezersothe longest­frozenfoodsare usedfirst.

‘lo.
Commerciallyfrozenfood canbe
storedanyplaceinthefreezer.These
foodsshouldnotbe allowedtothaw
beforebeing placedin the freezer.

You’llfind these materialshelpful
in preparingfoods forthe freezer:

@Largekettlewith close-fitting lid

for blanching vegetablesandfruits
@Fine sieveor small colanderto

put vegetablesin for blanching
@Assortment of knivesfor cutting

up meat,fruits and vegetables
@Rollsof absorbentpapertowelsor

soft cloth towelsfor draining foods
* Proper freezerpackaging

materials for varioustypes of food
(seepage 10)

s Wall loading funnel for fruit and
vegetable containers,to keep
sealing edge clean

@Glass marking pencil for labeling
packages

@Roll of freezer tape

Toquick-freeze SWEMU of

food, place it in direct contact with
any refrigerated shelf.

To large of

food, turn control to No.

7S Return it

toH after freezina is comoleted.

{

%?$4

“

*

Nevfiwfreezemw”e than tkm%?

\

d

fcme!per Cmbicfootof

(Months)

FF?ESH

MEATS

0“1?

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

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

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

Chops(Lamb). . . . . .,....,.....,6-g

Chops(Pork). . . . . ........,.....3-4

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

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

Variety Meats (Pork). . ..,,.......2-3

Sausage(Pork). . .. .. .., ,.. ... ..1:2

Opossum, RabbiL Squirrel ...6....6-8

PROCESSEDMEATS

Bacon..,.,,... . . . . . . . . ........1

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

Ham (who9e,halforslices). . ......1-2

COOf(EDiMEATS

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

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

FRESHPOIJLTRY

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

Chicken(pieces). .. .., ... ... ....g

Turkey(piecesj. . . . . . . . . ........6

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

Giblets. .....,... . . . . . . ........3

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

(Mcwhs)

ccmKEDPoLIL-rFiY

(-)o~

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

Pieces (notcovered). . .. . ..,.....1

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

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

FISH

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

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

Fatty Fish. ,,... . ...,,.....,..,,2-3

Shrimp (raw,unpeeled). , , ...,.,,12
Shrimp (cooked)..,,. ,,, ..,.,,..3

PRODIJCE

Most Fruits&Vegetables, , . . .....8-12

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

Mushrooms. . . . . . . . . . . . . . . . ,.. .Upto6

onions. . .................,....3-6

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

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

BAKERYGOOQS

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

Breads, Yeast(baked). ...........4-8

Breads, Yeast(unbaked). . ........1/2

Cakes. . . . .. . . . . .. ., .. ... ... ...Uptol

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

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

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

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

and

Packagemea~poultrY,fish and game

inmoisture/vapor-Proofmaterialsuch
asaluminum foil, cellophane, freezer
foiforplas’ticbags, Excludeasmuchair

aspossible.Labeland freezeatonce.
NOTE:PackageSoffresh meatsand

poultry ascommonly purchased

in

retail storesare not suitablywrapped
forfreezing.Rewrapin moisture/vaPot--

proof material,

Removeas much bone andfatas
possiblefrom meat beforepackaging,
Donotsalt meat, When individual

piecesofrneatare packagedtogethe~
placedoublethicknessoffreezer wrap
betweenthem for easier separation

during thawing,

Clean thoroughIy before packaging.
Pad sharp or protruding bones with

folcied freezer papet-or aluminum foil,

\l/ra~ giblets

separately.

DAIRYIwc)m.m-rs

[Months]

(-JO ~.

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

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

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

Harclor Semi-hard Cheese. . .....6-12

Eggs . . . . . . . . .. . . . . . . . . . . . . . . .,12

Ice Cream, Sherbet. .. .. . . . . . . . . .Up to 1

Milk. .. .. . . . . . . . . . . . . . . ........1

OTHER

FOODS

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

Left-overs (cooked), . .. . . . . . . . . . . Up to 1

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

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

Sandwiches. ,. . . . . . . . . . . . . . . . . .Up to 1

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

New techniques are constantly being de-

veloped, Consult the County Extension

Service or your local Utility Company for
the latest information on freezing and
storing foods.

&

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

Fish

clean

fish thoroughly before Packa9-

ing. Cut-up pieces of “lean” fish such
ashaddock and cod should be rinsed in
brine made with 2/3 cup of pure table
salt per gallon of water to reduce leak-

age during thawing. Keep in solution
not over 1minute. Brine isunnecessary
for whole fish or fatty fish such as

salmon or mackerel.

Oysters, (Mm,

Wash shells in running water (so~k
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
besi if frozen uncooked. Renlove 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.

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

Allow approximately

5 hours per

pound to thaw meat in the refrigerator,

When cooking frozen meat, increase
the cooking time by approximately

1/3 to 1/2 if cooking conventionally–

much less if cooking with mict-owaves.
If necessary to thaw meat quickly, thaw
at room temperature-allowing only
2 hours per pound.

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

...

~.- —.-

forfreezing

VEGETA5LE

~REPARATION

HLANCHING

~AC~AGING

~ 1. Only vegetables at their ~eak of

maturity sh-ouldbe chosen for fre-ez-

ing. 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 alI together. l_argepieces 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-watermethod

(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

at a time. Piace vegetables in a wire
basket or colander. Immerse in boiling
water and cover. Count time imme-

diately after boiling begins (see chart at
right), For high altitudes, add 1 minute

to blanching and chilling times.

(c) Chill vegetables quickly the same
length of time asfor blanching by plung­ing them into ice water. or under cold
running water. Remove from water

and drain on towels.

Steammethod
Ysepressure

cookq vegetable

blanchefi or other large ;tei)sil.

(a)Fiil 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,
(he 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 c!rain on towels.

PEKMMJ
Package vegetables in t~l(>ist~lre/\fapo/--

proof containers. Leave 1z-inch heaci

space in

p~ck~g~ (1)$jnch for glass

containers]. Freeze quickly,

I

F

v

Boll[ng Steam

Water

ASPARAGUS

Wash in cold water, Small stalks

Chill immediately. Drain.

remove tough part of stalk, 2 min.

3 rein? Pack whole stalks parallel

sort accord ing to size of

with heads in alternate

stalk. Cut spears to fit con-

Medium stalks

tainers,or cut in 2-inch

directions, leaving no

3 min.

4 rein?

head space. Seal.

lengths. Scald according

to size of stalk,

BEANS

Cut snap beans in 1 or

Green

3

mint* 472 min.

2-inch pieces. Leave

Chill and drain. Pack in
freezer carton leaving

‘aFrench” beans whole or

%-inch head space.

slice.

BEANS

Wash and sort pods in cold

Lima

Small Cool promptly in cold

water. Scald, cool in ice 1 rein?

4 min. water. Drain. Pack in

water and sqeeze beans Medium to large

cartona, bags or boxea,

out of pods.

2 to 3

4 to 5

leaving %-inch head

min.

min. space. Seal.

BROCCOLI

Select tender uniform 3 min. 5 rein? Chill immediately, Drain.
heads of dark green color.

Package in cartons in

Let stand Yz-hour in salted

alternate directions,

water (4 teaspoonfuls salt

leaving no head space.

in 1 gallon water) to re-

Seal.
move insects. Wash and
remove woody stems.

Split lengthwise into
pieces so buds are not
more than 1% inches
across. Scald.

BRUSSELS

Clean and cut sprouts

4 rein?

5Yzmin.

SPROUTS

Chill and drain. Pack in

from main stem, sort ac-

freezer containers, leav-

cording to size and scald. ing no head space.

CARROTS

Clean, wash and peel.

3 rein? 4% min.

Chill, drain and pack into

Leave small carrots whole.

containers, leaving %-inch

Cut others into slices

head space.

or cubes.

CAULIFLOWER

Trim and wash. Break into

3 min~”

4fi min. Chill immediately. Drain.

flowerets 1 inch wide and

Package compactly, leav-

about 1YZto 2 inches long.

ing no head space. Seal.

Soak in salted water for

30 minutes, Drain.

CORN

on COB

Select young corn with

Small ears

Chill twice as long as you

thin, sweet milk. Husk and 7 rein*

9 min.

scald. Wrap several ears

remove

silk. Wash ears Medium ears

together in freezer paper.

carefully. Sort according 9 min~

10 min.

Place in polyethylene

to size.

Large ears

bag. Seal.

11 rein?

12 min.

CORN

Scald corn on cob and 5 to 6

6 min.

Package, Leave !h-inch

Whole Kernel

chill. Cut off whole kernels. rein?

head space.

GREENS

Beet greens, collards,

Beet greens, kale,

Chill in cold water and

kale, mustard greens,

chard, mustard and

drain thoroughly be-

spinach, Swiss chard,

turnip greens

tween absorbent towels.

turn ip greens. Wash and

2 min$

Pack in freezer cartons or

lift out of water to drain.

Collards

bags and seal.
Remove tough stems and 3 min.
imperfect leaves. Cut in

Spinach

pieces, if desired. Scald,

1YZto 2 rein*

PEAS

Shell and discard over-

2 rein?*

2 min. Chill and drain. Package

mature peas,

compactly, leaving %-inch

head space.

‘OTATOE S

Peel and slice lengthwise

Cool to room temperature.

‘ranch Fried

for frying. Fry in deep fat

Package in freezer bags or

heated to 3600F for 4

cartons and seal. To serve,

minutes until tender, but

thaw and cook in 375° F

not browned. Drain well,

fat until brown. Or cook,

unthawed, in 5000F oven.

‘OTATOES

Select smooth new pota-

Vhite

3 to 5

toes directly from garden.

Chill, drain, package in

min.

cartons, bags or boxes.

Wash, peel or scrape, and

Leave Yz-inch head space.

scald

Seal.

.—_,———

OTATOES

Wash Cook until almost

Pack in freezer containers,

;Woot tender ancj cool. peel; cut

allowing kinch head

In halves, slice or mash

space. Seal.

.——
,QUASFf

Select tender squash with

3 rein*

4Y2min. Chill immediately, drain

soft I

I ncl CLJ ! in \j-incll

and package. Leave

slices

kinch head space. Seal,

‘Preferred method

“*Use 4 teaspoons salt to a gallon

7

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for

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

2. Wash fruits thoroughly incold water
and drain thoroughly.

3. Work with small quantities and
freeze quickly.

4.

Packin cartons, cutting or slicing

larger fruits,

Addsugaror syrup.

5. To avoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1tea-

spoon to 1cup of syrup) following
directions on label, or (2) dip slices of

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

of ceiio or waxed wrap on top of fruit
before closing to keep fruit in syrup.

Packing
Always allowheadspace. Allow %-inch

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

Sweetening fruits helpsretain flavor,

color and texture. The method of

sweetening depends on fruit used.
See chart at right for recommended
method.

(a) ~rY sugar

wickSuitable 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)

,~YrfJPpack.Suitable for fruits

which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow %-inch head

space (1k inch for glass containers),
(c) Unsweetened pack. Suitable for

special diets,

Guide for syrup

Cupsofsugar

Percentage tobeaddedpor Approximate

ofsyrup

pintofwahx yioklInpints

30%(light)*

Ig

40%(lkJht)*

J/j

Iti

5070(medium) 2f/4

jg

6094(medium)

3)$

2

65%(heavy)

a?lj

2%

‘Recommendedformostfruits
j&lethcxi: Dissolve sugar in boiling

water or mix thoroughly with cold water

until dissolved. Chill before using.

FRUIT

Pt?EPAFtATIc)N

PACKAGING

APPLES

Wash, peel and slice apples to about Syrup pack: S1ice into container,
%-inch thickness. If apples are to be cover with 407. syrup. Add 1 teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.
by (1) steaming for 1% to 2 minutes, or Svgar pack; Sprinkle ‘/2cup ~f sugar
(2) dipping in solution of 3 tablespoons over each quart of apples. Stir to cover
Iernon juice to 1 gallon water for 1

all surfaces with sugar. Seal. Adding

minute, rinsin9, in cold water, and

1 teaspoon ascorbic acid to sugar is an

dratntng. Solutlon may be reused.

extra precaution.

APRICOTS

Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color. Wash and sort as to size. with 407” syrup to which ascorbic acid
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 Y2minute.

Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with % cup of sugar and
sprinkle over 1 quart of fruit. Stir.

BERRIES

Proper maturity is important. Immature

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

berries should not be used. Wash in

whole in a 40 to 50~0sugar syrup. (3) For

cold or iced water and drain thoroughly

crushed or pureed berries, pack4 parts

on absorbent paper towels.

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

CHERRIES

Wash, sort and stem, Chill in refrigerator

Sour

Mix 1 part sugar to 4 or 5 parts fruit

until firm enough to remove pits. by weight until sugar is dissolved.

Pack. Seal.

CHERRIES

Prepare quickly in same way as sour

Sweet

Cover with 40% sugar syrup which con-

cherries. However, sweet cherries may

tains 1 teaspoon ascorbic acid per CUP.

be frozen whole, with or without pits.

CRANBERRIES

Washin

iced water, stem and eliminate

Cranberries may be packed whole,

poor berries. Drain well.

without sugar, or in a 5070 sugar syrup.

MELONS

Select firm, well ripened fruit. Cut in

Cover with orange juice or 30% sugar

Cantaloupes

half and remove seeds (remove water-

Honeydews

syrup. Seal and freeze.

melon seeds as you cut balls). Scoop

Watermelons

out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.

ORANGE and

Select firm fruit, free of soft spots. Peel

Pack sections in layers. Cover grape-

GRAPEFRUIT with sharp knife just below white fruit with 30% syrup containing 1

SECTIONS membrane. Remove all membrane.

teaspoon ascorbic acid per quart.

Cut sections from divider-membranes.

Oranges do not need syrup. Stir in

Drain,

% teas Peon ascorbic acid per quart.

PEACHES Promptness in handling is important.

Pack immediately into cold 4070 syrup
Sort, peel (skins may be loosened by with 1 teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in

in container; cover with more syrup.
boiling water) and pit. Peel and slice 1

Seal.
quart of peaches at a time.

PEARS Select pears which are fully tree-

Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in

Add 40’% syrup to which ascorbic acid
halves or quarters. Heat in boiling 407.

has been added (1 teaspoon ascorbic

syrup for 1 to 2 minutes. Cool in syrup.

acid to 1 CUP syrup). Seal

then drain.

PINEAPPLE Peel, core. slice or cube

Pack slices with two circles of cello-

phane paper between each slice. Pack

without sugar or cover with 3070 syrup.

or, PineaPPle juice could be used.

PLUMS

and

Sort, wash in iced water. Halve and pit,

Pack in carton and cover with 407.

PRUNES or leave whole

syrup to which 1 teaspoon ascorbic

acid has been added per cup. Seal.

RHUBARB

Wash, trim and cut stalks into l-inch

Pack without sugar or cover with 40%

pieces or in lengths to fit package.

syrup. Allow head space. Seal.

[e-mail] f~~~~~

Place unopened containers in refriger-

ator. Serve whiIe fruit is stitIsiightly icy.

8

Elmer and

Overwrap originai carton in moisture/
vapor-proof material or enclose in
moistL.rre/vapor-proof containers.

cheese

Freeze cheese in %-to l-pound
pieces. Wrap in moisture/vapor-proof
material. Uncreamed cottage and
Camembert cheese may be kept in
the freezer though there may be some

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

cream

Ordinary household cream for table
use does not freeze well, but will be

suitabJefor 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. Trarw­fer 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.

I-lome-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-quality ice cream,with high cream
content, will normally require slightly
lower temperatures than“airy” already­packaged brands with low cream con-

tent. 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.

mead aridR(3HS

Bake, cool, wrap and freeze. Toserve:
thaw in wrappings at room tempera­ture. Or, heat or toast frozen. If desirer$,

wrap in foil and warm for 15 minutes in
250° to 300° F oven, /Vote; most com­mercially baked products should be
rewrapped in moisture/vapor-proof

material before freezing.

13km,ms

May be frozen baked or unbaked. To

serve baked biscuits: defrost in wrap­pings at room temperature for one
hour, Reheat for 5 minutes in 425°F

oven. Or place frozen biscuits in 375° F
oven for 15minutes. Unbaked biscuits

should be thawed, then baked as usual.

cake

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

temperature. Thaw unfrosteci cakes in

Wappi rws at room temperature. AlIOW

about two hours to thaw a large caka.
Icings made with egg white do not

freeze satisfactorily. Those made

with

powdered sugar, butter, fudge or

whipped cream freeze well.

‘C2x3kies

If baked before freezing, cool and

package them carefully in moisture/

vapor-proof material. They will thaw in

about 15minutes at room temperature

in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars.Slice as 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 1to

1h hours at room temperature, To

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

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

300° F oven,

Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same manner as for immediate servi ncj

\l/it/l the

exceptionOfSeasoning.During

9

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. Do

not beatin

aic

Add 1teaspoon salt to each 2 cups

of eggs.
Egg

Whites–Separateandfreeze in

recipe-sized amounts,
Egg Yolks–Separate and add 1 tea-

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

Packeggs in freezer carton allowing
~2-inchhead space

(1%-inchfor !lIass

containers).Thaweggs

in unopened
container in refrigerator or at room
temperature.

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.

Toserve 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.

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 andsoak into the bread.

Meat, fish, some cheeses, poultry and
peanut butter are recommended fillings

for freezing. Cooked eggs become

tough when frozen. Other fillings can
be moistened with milk, cream, pickle
relish, chili sauce, catsup, fruit juice,

a little mayonnaise or salad dressing.

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

Wrap sandwiches in moisture/vapor-

proof material and freeze.

Proper packaging is essential for
successful freezing. Because solidly
frozen foods /ose moisture in the dry

0° to 5°F temperature of a freezer,
they must be properly protected by
‘topquality packaging materials that
are moisture/vapor-proof. Freezer
tape is used to seal wrappings and
for labeling.

IFi’eezet’

l’mtel’klls

Materials uses

Cartons with

Fruits,

moisture/vapor-

vegetables,

proof liners some meats
Foil containers Cooked foods

Polyethylene

Baked foods,

bags

meats

Glass freezer jars Juices, fruits,

vegetables,
cooked foods

Plastic containers Sauces, fruits,

and boil-in bags

vegetables,

cooked foods

Laminated paper

Meats

Heavy-duty foil

Meats, baked
goods, leftovers

Cellophane

Baked goods,
sandwiches,
small meat cuts

DrugstoreWrap

Butchers’Wrap

Place food diagonally on one corner
of paper. Roll p-aperand food together
diagonally, folding in extra material
as you roll. Seal with freezer tape.

1. Place food in center of wrapping
paper.

1

1111/ - ‘--

.

---

——.

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

last fold rests firmly on food.

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

-- —

—. — ——. .

I

Aluminum foil– Place food on heavy­duty foil and mold foil to shape of the

food. Onlyonethicknessis required.
Noheatsealingortaping isnecessary.

t

I

r-‘ ------ ‘---==- ‘-’”

.-.

——

-————... ..———

:=————- —-———-———--

“

-—

——.

———

I

t------ ––--– -~

3. Fold ends, excluding as much air
as pc;sible. Seal with tape or tie firml y
with heavy string.

l--

-—-

---

-—

-.

—

-4

Labeling containers- Be sure to

t

L>’
label all containers and packages with
contents and date that it was placed
in the freezer.

10

In mostclimates, defrosting will be

necessaryoniy about twice a year.
Tohaveyour freezer operate most

efficiently, do not permitmorethan

1/2 inch0$frosttoaccumulateon

the@-whwf3

Toremovethis iight coating of frost
fromthe sheives,simpiyscrape with

apiasticor wood spatuiaor scraper.
Scrapethe top and bottomsurfaces
of the sheivesand the refrigerated

surfaceat the top of the cabinet.

Neverwean ice pickormetal
scraper.Any such instrument can

damagethe freezer.

Donotuse any electricaldevice

indefrostingyourfreezer.

F%N’(xwnpkk!$

1. Turntemperature controi to OFF.

2. Removeaii food and piace it in
corrugated boxes, insuiatecibags,

picnic cooiers, etc. IJsetoweis
and newspapersfor insulation as
needed,

3. With door open, usepansof hot
water to speed ioosening of frost.
Removeiarge pieces before they
meit.

4. A drain hose (on modeis so

equipped) behind the basegriiie
carries the defrost water out from
the freezer. Removethe basegriiie;

then remove the drain piug and iet
the defrost water drain into a pan,
Sponge excess water from bottom

of freezer as it coiiects to prevent
overfiow!ng.

11

Toremovethebasegrille(onrrmdeis
soequipped),graspthe griiie atboth
endsandpuii outward.

5. After defrosting, ciean insideof
freezer(seepage 12),

6. Returntemperature controi to
reguiarposition and returnfood

to freezer.

7. Be sure to replacedrain plug
(onmodeis soequipped) and return
drain tubeto its position.

8. Repiacebase griiie by aiigning
pins in griiie with hoies in cabinet
and gentiy pushing griiie forward
untii it snaps into piace.

the paint finkh. The finish
on the outside of the freezer is a
high quality, baked-cmpaint finish.

With proper care, it will staynew­kmking andrust-free foryears.Apply

acoat of appliance polish waxwhen
the freezer is new and then at least
twice a year.

Appliance PolishWax &Cleaner
(Cat.No.WR9’7X216)is available
from GEAppliance PartsMarts.

Keep the finishclean.Wipewith a

clean cloth lightly dampenedwith
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polish with aclean,soft cioth. Donot

wipethe freezer with a soiled
dishwashing cloth or wet towel. Do
notme scouring pads, powdered

cleaners, bleach, or cleaners con­taining bleach.

Caution–Care should betaken 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

Cleanthe inside of your freezer at
least once ayear. It isrecommended

that the freezer be unplugged before
cleaning. If this isnot practical, wring
excess moisture out of sponge or

cloth when cleaning in the vicinity
of switches, lights or controls.

Usewarm water and baking soda
solution—about a tablespoon of
baking soda to a quart of water.
Rinse thoroughly with water and

wipe dry. 12wnot usecleansing
powders or other abrasive cleaners.

go CN’1

Tomaintainfreezerinoperation
dlmlglvacations,LM?wm?yourhouse

powerk mtft.medoff. Forsure

protection of freezer contents, you

maywantto askaneighbor to check
the power supply and freezer oper­ation every 48 hours.

For twtfmkxl vacationsorakxences,

you mayprefer to moveyour frozen
foodstoa storageIockertemporarily.
if freezer isto be !eft empty,turn

temperature control to

OFF anddis-

connect power cord plug from wall
receptacle. To prevent formation of

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

Whenfreezer isnotoperating,it
can be left in an unheated house or
room without damageto cabinet or

mechanism.

Disconnect powercord plug from
wall receptacle. Removefoods,
defrost and clean freezer.

Secure all loose items such asgrille
and shelves bytaping them securely
in place to prevent damage.

Besure freezer staysin upright

position during actual moving and in
van, Freezer must be securedin van
to preventmovement. Protectoutside
of freezerwith blanket.

Iln of

1. Keepfreezer door closed.Your
freezer will keep food frozen for
24 hoursprovided warmair isnot
admitted.

2. If freezer isoutof operation for
24 hoursor more,adddry ice, Leave
ice in large piecesand place it on
top of food on eachshelf socold air

will flow down over all the food. Add

more ice asrequired.

WARNING:Handling of dry ice can
cause freezing of the hands--gloves
orother protection isrecommended.

3. If dry ice is not available, move
food to afrozen food locker tempor-

arily—until power is restored.

12

FREEZERDOESNOT

~ CMH=?ATE

FREEZERSTARTS

TOOFREQUENTLY

‘,

FREEZEROPERATES

TOOLONG

NOISYOPERATION

CABINET VIBRATES

/ F’FiEEzEFi

TOOWARM

CXWSE AND

—

@Temperaturecontm~ISin OFFposition.
I=+Hinterior light (cmmodelsso equipped)isnot on,freezermaynot beplugfyxf’in at

wall receptacle.
@H plug issecure andthe freezerstill failsto operate,plug

alamporasmallti@iancq

intothe same ~~tJetto determineif there is atripped circtiit breaker

or 12tirrwilWtAJiWi-,

!’,

* Packageholding door open.
~Temperaturecontrol seton tcmhigh anumber.

~Doorwasopenpd too frequentlyortoo long.

/,

. ~,

@Packageholding dooropen.
* Doorapened too frequently or too long.

..

~Temperaturecontrol seton too high a number.

.,

. .

.’

,.

.’

@Inadequate air circulation spacearound cabiriet.

~,

.>

...,

.,

.,

~The floor may be weak, causingthe freezer tovibrate whenthe compressoris on. ‘

~.Cabinetis not positioned solidiy on floor.Adjust

@X3OrUS?ShilTE.klcorr~cf fQr

unevenfloor.

\

* Weakness in room floor.Placing 2x 4’s under the length of the freezerwill help
supportit and may reduce vibration.

*Cabinet is not positioned solidly on floor.Adjust legs or useshims to correct for
Jnevenfloor.

I Dooropened too frequently or too long.

Packageholding door open.

(continuednextpage)

!gg&+A

.—. ----

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-

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Hfw/r-

-–

w..

-–W

­Eswiw-. .

~n -­—.

-

-

Emim———

-

IiiErr.

FOODS DEFROSI’INC2

FREEZER
TEMPERATURE
TOO COLD

FOODS DRYING OUT

MOISTURE

COLLECTING

ON OUTSIDE

OF CABINET

INTERIOR LIGHT
DOES NOT LIGHT

(ON MODELS

SO EQUIPPED)

DOORWON’T FULLY
CLOSE BY [TSELF

X(IW STARTING
I“IMEA17ER BEING
WRNED OFF-FOR
1PERIOD OF TIME

XCESSIVE FROST
WILD-UP

———.—

I *Notplugged in.

* Temperaturecontrol in OFF IXRJtion,
@Packageholding door open,

—

@Temperature control set on too high a nwmben

,’

@Packagesnot properly wrapped or seaied,

..

~ Blown fuse or circuit breaker
@Not plugged in.

@Bulb burned out.

~ Legs need adjusting.
* Packageholding door open.

* Built-in overload protection.

~ Door opened too frequently or too long.
s Package holding door open.
~Extended hot, humid weather.

‘Wtktthepurchase d’pur newGEappliance, receive the

assurance that fyou ever need itiimmati~ll cmassistance

AGE consumerserviceprofessional
willprovideexpertrepairservice,
scheduledatatimethat’sconvenient

foryOL~.ManyGEConsumerService
company-operatedlocationsoffer

Youcanhavethesecurefeelingthat
GE ConsumerServicewillstillbe

thereafteryourwarrantyexpires.Pur­chaseaGE contractwhileyourwar­rantyisstillineffect andyou’ll receive
asubstantialdiscount.Withamultiple-

yearcontract,you’reassuredoffuture
serviceattoday’sp~ices.

youservice

today or tomorrow,or at

yourconvenience(7:00a.m.

to ‘7:00p.m.

weekdays,9:00a.m.to2:00p.m.Satur­days).Ourfactory-trainedtechnicians

knowyourapplianceinsideandout­somostrepairscanbehandled injust
onevisit.

Individualsqualifiedtoservicetheir
ownappliancescanhaveneeded
partsoraccessoriessentdirectlyto
theirhome, The GEpartssystempro-

viclesaccesstoover47,000parts...and

allGEGenuineRenewalPartsare
full)rwarranted.VISA,Mastercard
andDiscovercrockareaccepted.

user maintenanceinstructions

ccmt.aimxi!inthisbookletcoverproce­duresintendecitobe performedby
anyuser.~ti~erservicinggenerally

shouldbe referredtoqualifiedser­vicepersonnel.Cautionmustbe
exercised,sinceimproperservicing

Illay

C21LlS~HIKKLf~ O~X2i”:l&)II.

WhateveryourquestionaboutanyGE

majorappliance,GEAnswerCenter*
informationserviceisavailableto
help.Yourcall–andyourquestion–

willbeansweredpromptlyand
courteously.Andyou cancallany
time.GEAnswerCenter”serviceis
open24hoursaday,7daysaweek.

TelecommunicationDevicefor theDeaf

Upon request,GEwiHprovideBraille
controlsf’oravarietyofGEappliances,
ancla

llrochLMe to assistinplanninga

barriel.-freekitchenfor personswitl~
limitedmobility.To obtaintheseitems,
freeof charge,call800.626.2000.

Consumerswithimpairedhearing

or speech1v11ohave accessto aTDD

or aconventionalteletypewritermay
call800-TDD-C,EAC(800-833J132z)

to request.inforinationor service.

-––

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1

Saveproofof original purchasedate such asyour salesslip or cancelled check to establishwarrarity period.

L
f

(

FULL CNw-wlm

Forone year from date of original
purchase,we will provide,free of
charge, partsand servicelabor in

your home to repair or replace
any part 0$Me flwezer that fails
becauseof a manufacturing

defect.
FULL FIVE-YEAR WARRANTY

Forfive years from date or original
purchase,we will provide,free of
charge, parts and servicelabor in

your home to repair or replaceany

part of the sealed refrigerating
system (the compressor,

condenser,evaporatorand all
connecting tubing) that fails
because of a manufacturing

defect.

LIMITED
F(X3DSPOILAGE.”.

Wewillpayforfoodspoilage
(notto exceedthecumulative
limitspecifiedbelow)thatoccurs

becauseof a manufacturingdefect
eitherin: a)anypart ofthe freezer
withinoneyearfromdateor original
purchase,orb) anypatt of the
sealedrefrigeratingsystemwithin

fiveyearsfromthe dateof original
purchase.

cumulative

FreezerCapacity

Limit

14.9cu. ft. and smaller

$100.00

15.0cu. ft.and larger

$150.00

Within 30 days after food
spoilage occurs,you must provide

satisfactory proof ofthe spoilage
to a Factory ServiceCenter, an
authorized CustomerCare@
service or the dealer from whom
the freezer was purchased.

This warranty isextendedto
the original purchaserand any

succeedingowner for products
purchasedfor ordinaryhome use
in the 40 mainlar~dstates,Alaska,

Hawaiiand Washington,D,C. In
Alaskathe warrantyisthe same
exceptthat it is LIMITEDbecause
youmust payto shipthe productto
the serviceshopor forthe service

technician’stravelcoststo your

home.

All warranty servicewill be

provided byour Factory Service

Centers or by our authorized
Customer Care” servicers during

normalworking hours.
Look inthe White or Yellow Pages

of your telephone directory for
GENERAL.ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC­HOTPOINTFACTORYSERVICEor
GENERALELECTRICCUSTOMER

CARE” SERVICE.

Ri

.4

~Service trips to your home to
teach you how to use the product.

Readyour We and Care material.

If you then have any questions
about operating the product please
contact vour dealer or our

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

~Replacement of housefuses or

resetting of circuit breakers.

eFailure 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

Consum-erAffairs office at the

utility.

of God.

address below, or call, toll free:

b) Blown fuse, open circuit breaker

WARRANTOR IS

NOT

GE Answer CenteW

or other power disconnection on

RESPONSIBLE FOR

800.626.2000

the owner’s premises.

CONSEQUENTIAL DAMAGES,

consumer information service

c) Freezer not operating because
of abnormally low electric power

~Improper installation.

voltage or inadequate house

wiring.

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

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

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

VVammtor:General Electric Company

if further help is needed cxmcerniflgthis warranty, write:

Affairs, GE Appliances, Louisville, KY 40225