Hotpoint FV10, FV19, FV13, FV21, FV16 Use And Care Manual

Download

Page 1

-How to get

Use and Care of manual defrosting upright models

FV1O FV19 FV13 FV16

Rules for

successful How

can you

store foods? How to

foods

for your Defrosting Instructions

Page 2

Energy-Saving Tips

Important Cautions . .

Page

Cover

. . . . . . . . .

How to Connect Electricity. .. .1,2

Installation Requirements .. ....2

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

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

Food-Freezing

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

Suggested Storage Times. .. ...4

Freezing Meat, Fish,

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

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

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

Freezing Dairy Products .. .....7

Freezing Prepared Foods .. ....7

Freezer Packaging. .

Defrosting . . . . . . . .

User Maintenance

Instructions . . . . . . .

In Case of Extended

Power Failure. . . . . .

The Problem Solver.

If You Need Service .

. . . . . . . . . .

. . . . . . . . .

. . . . . .

11,12

. . . . . . . . .

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

help you...

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 Appliance Park

Louisville, KY 40225 Keep proof of original purchase

date (such as your sales slip or

establish the warranty period.

Write down the model and serial numbers.

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

These numbers are also on the Consumer Product Ownership

Registration Card that came with your freezer. Before sending in this card, please write these numbers

here:

Model Number

Serial Number

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

If you

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

Save time and money.

Before you call for service,

check

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.

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.

● when

careful not to leave the door open. Always check to make sure the freezer door is properly closed

before leaving the house or retiring for the night.

. If you turn the temperature control to the coldest position for

quick freezing, don’t forget to turn

it back to the

setting.

Page 3

Important

Read all instructions before using this appliance.

Safety Instructions

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

Use this

appliance

only

for its intended purpose as described in this Use and Care Book.

This

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.

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

Repair or replace immediately

electric service

that have

frayed or otherwise dam-

aged.

Do not use a cord that shows cracks or abrasion damage along its length or at either the plug or connector end.

After your freezer is in operation,

do not touch

parti-

cularly when

damper

Skin mayadhereto these extremely

cold surfaces.

. D

operate your freezer in the

presence of explosive fum%

●

Don’t

frozen

foods which

have

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

Thawed ground meats, poultry, or fish that have

any off-odor or

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

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

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

This will

reduce the possibility of danger to

children.

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

. Unplug your freezer:

A. Before making any repairs.

Note: We strongly recommend

any servicing

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

Requirements– important... Please Read Carefully

How to connect electricity

For personal safety, this appliance must be properly grounded.

The power cord of this appliance

is equipped with a

(grounding) plug which mates with

standard

(grounding)

receptacle (Fig. 1) to minimize

the possibility of electric shock

hazard from this appliance.

PREFERRED METHOD

-\\

INSURE PROPER GROUND EXISTS BEFORE USE

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

Where a standard

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

gation of the customer to have it

replaced with a properly grounded

three-prong wall receptacle.

NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE

(GROUND) PRONG

FROM THE POWER CORD.

(continued next

No.

Page 4

installation Requirements

(continued)

–

IMPORTANT... Please Read Carefully

Use of adapter plug

Because of potential safety hazards under

recommend against use of an adapter

However, if you still elect to use an adapter, where local codes permit, a TEMPORARY CONNECTION may be made to a properly grounded

wall receptacle by use of

listed adapter (Fig. 2) available

at most local hardware stores.

TEMPORARY METHOD

(ADAPTER PLUGS NOT

IN CANADAI

ALIGN LARGE

PRONGS/SLOTS

‘\

‘i;,:’

- /

INSURE PROPER

GROUND AND

FIRM CONNECTION

Fig. 2

BEFORE USE

The Iarger slot in the adapter must be aligned with the larger slot in the wall

receptacle to provide proper polarity in the connection of the power cord.

CAUTION:

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

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

When disconnecting the power cord from the adapter,

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

Should the adapter ground

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

has again been established.

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 service organization.

The freezer should always

be plugged into its own individual electrical

(115 volt, 60 Hertz, single phase Some models are also rated 50 Hertz. Check the model and serial number plate. )

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

Installation

Location

For most efficient operation, your

freezer should not be located where air temperature around the freezer is ever higher than 110°

or colder

than 32° F. Upright freezers take approxi-

mately half the floor space required for chest type freezers and fore can more readily be placed in your kitchen. A location next to the refrigerator often is ideal, with the refrigerator on the side nearer the sink and range.

Be sure to install your freezer on

a floor strong enough to support it

when it is fully loaded.

Also see Energy-Saving Tips regarding location.

Clearances

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

Adjustable Legs

Turn left to right to lower

Legs at the front corners of the

freezer should beset so the freezer

is firmly positioned on the floor, and

raised just enough so the door closes easily when opened about halfway.

Operating Your

Freezer

Starting

Clean the inside of the freezer

—

with a mild solution of baking soda and water (see page 10).

2. Connect cord to power outlet.

3. Turn temperature control to No. 4. This is the normal setting

for safe long-term freezing. For colder temperatures, turn to

higher numbers.

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

Temperature Control

Freezing temperature selection is made by setting control from No. 1

to No. 7 (coldest).

Normal safe freezing level is

–

by setting the control at No. 4.

OFF position permits turning freezer off without unplugging

Page 5

Freezer Features

Lets you store frozen food packages–

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

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

Juice-can door shelf

Specially sized

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

Interior light

(on models so equipped)

Turns on automatically when door is

opened, turns off when door is closed.

Key-ejecting lock

(on models so equipped)

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

out of reach of children and away

Refrigerated cabinet shelves

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

10 Rules

for Successful

Food Freezing

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

2. Keep work area clean.

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

Choose

correct packaging materials.

Frozen foods will dry out if not prop-

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

Follow reliable instructions for

freezing different types of food.

Freeze foods in practical

sized packages.

7. Fill container properly. When placing

liquid

food in containers,

leave about

at top (1

for glass containers) to allow for expansion during freezing.

8. Freeze correct quantities. There is an established maximum of food your freezer is designed to freeze at one time–approximately 3 pounds per cubic foot of freezer capacity. In normal position, your freezer’s control dial will maintain sufficiently low temperatures in the freezer to freeze recommended quantities of food.

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

9. Freeze foods quickly. Continually rotate frozen foods to the front of the freezer so the longest-frozen foods are used first.

10. Store frozen foods immediately.

Commercially frozen food can be stored any place in the freezer. These foods should not be allowed to thaw before being placed in the freezer.

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

● Glass marking pencil for labeling

packages.

● Roll of freezer

Quick-freezing

For quick-freezing small amounts of

food, simply place it in direct contact

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

food, turn control to

7, and return

it to

4 after freezing is completed.

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

Part No.

Page 6

Suggested Storage Times

(Months)

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

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

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

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

Variety Meats (Beef), . ..,.,..,...3-4 Variety Meats (Pork), . Sausage (Pork). ., ..,.,.,,..,,..1-2 Opossum,

Squirrel

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

Frankfurters. ,.,. . . . .

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

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

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

FRESH POULTRY

(whole), ,.

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

Turkey(pieces). .

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

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

.,..,3

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

(Months)

COOKED POULTRY

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

. ..,...,..,.1 Cooked

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

FISH

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

Upto4 Lean Fish. .,..,. . Fatty Fish.

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

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

PRODUCE

Most Fruits&Vegetables. . . .

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

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

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

Citrus Fruits, . .,,

Potatoes flrench-fried). ., BAKERY GOODS

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

Breads,

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

Cakes,

.. .. ..

..,

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

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

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

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

(Months)

DAIRY PRODUCTS

‘

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

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

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

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

. . . ., . .

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

OTHER FOODS

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

.. .,. ..

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

Prepared Dishes. .

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

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

being de-

Service

local Utflity Company for the latest information on freezing and storing foods.

Freezing Meat,

Preparation and packaging

Fish, Poultry & Game

Package meat, poultry, fish and game in moisture/vapor-proof material such as aluminum foil, cellophane, freezer

as possible, Label and freeze NOTE: Packages

meats and

retail stores are not suitably wrapped for freezing, Rewrap in proof material

Meat

Remove as much bone and

possible from meat before packaging,

salt meat When individual

pieces

togetheL

between them

separation

during thawing,

Clean thoroughly before packaging,

Pad sharp or protruding bones with

folded freezer

fofl,

Wrap giblets separately.

The same methods suggested for

meat may be used for

preparing and freezing wild game.

Fish

Clean fish thoroughly before packag-

Cut-up

fish such

brine madewith2/3c

table

salt

thawing. Keep insolation

minute. Brine isunnecessary for whole fish salmon

Oysters,

Wash

in running water (soak

clams) and shuck, working quickly.

Discard

wash clams o

oysters. Scallops maybe rinsed in freshwater Pack in freezer carton and freeze immediately. Shrimps are best

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

and remove backshen,

Steam

water for minutes, Cool thoroughly, then pick edible meat from 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. If

to thaw meat quickly, thaw at room temperature—allowing only 2 hours per pound,

Don’t refreeze meat that has completely

thawed; meat, whether raw or cooked, – can be frozen successfully only once

Page 7

Freezing Vegetables

Preparation for freezing

1. Only vegetables at their peak of maturity should be chosen for freezing. Some varieties of vegetables

are better adapted for freezing than others. For complete information, contact your County Extension

Service.

2. Sort, clean and wash vegetables

in cold water. Keep those of the same

size all together. Large pieces take

longer blanching.

3. Work with small amounts, about

one pound, that can be packaged in

a short time.

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

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

Boiling-water method

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

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

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

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

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

boiling begins (see chart at

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

length of time as for blanching by plung-

ing them into ice water. or under cold

running water. Remove from water and drain on towels.

Steam method

Use pressure cooker, vegetable

(a) Fill utensil with 2 inches of water,

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

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

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

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

and drain on towels.

- Packing

Package vegetables in moisture/vapor-

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

VEGETABLE

PREPARATION

BLANCHING

PACKAGING

Boiling

Steam

Water

ASPARAGUS

Wash in cold water, remove tough part sort according stalk. Cut spears

tainers,

lengths. Scald according

BEANS

Cut snap beana in 1

Green 2-inch pieces. Leave

“French” beans whole slice.

Small stalks

Chill immediately. Drain.

2 min. 3

Pack whole stalks parallel with heads in alternate

Medium stalks

directions, leaving

3 min.

4 rein! head space. Seal.

3 rein?

Chill and drain. Pack in freezer carton leaving

BEANS

Wash and sort pods in cold

Small

Lima

water. Scald,

1 rein?

4 min. water. Drain. Pack in

water and

beans

Medium

cartons, bags

min.

min. space. Seal.

BROCCOLI

Select tender uniform

3 min.

5 rein* Chill immediately. Drain.

heads

Package in cartons in

Let stand

in salted

alternate directions.

water (4 teaspoonfuls salt

leaving no head space.

in 1

Seal. move insects. Wash and remove Split lengthwise into

more than 1

inches

across. Scald.

BRUSSELS

Clean and cut

4 rein?

SPROUTS

min. Chill and drain. Pack in

from main stem, sort

freezer containers, leavcording

ing

CARROTS Clean, wash and peel.

3 rein?

min. Chill, drain and pack into Leave small carrots Cut others into slices

containers, leaving head space.

CAULIFLOWER Trim and wash. Break into

3 rein**

min.

Chill immediately. Drain,

1 inch wide and

Package compactly, leav-

about 1

to 2 inchea long.

ing no head space. Seal. Soak in salted water for 30 minutes. Drain.

CORN

Select young corn with

Small ears

Chill twice as long as thin, sweet milk. Husk and

7 rei

9 min.

scald. Wrap several ears remove

Medium ears

together in freezer paper carefully. Sort according

9 rein!

Large ears

bag. Seal.

11 rein!

CORN

Whole Kernel

6 min. Package. Leave

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 spinach, Swiss chard, turnip greens

absorbent towels.

turnip greens. Wash and

2 rein?

Pack in freezer cartons lift

bags and seal. Remove tough stems and

3 min.

imperfect

Spinach

pieces, if desired. Scald.

to 2 rein!

PEAS

Shell and discard over-

2 rein!*

2 min.

Chill and drain. Package mature peas.

compactly, leaving

head space.

POTATOES Peel and slice

to room temperature.

French Fried

for frying. Fry in deep fat

Package in freezer bags

heated

for 4

cartons and seal.

aerve,

thaw and cook in not browned. Drain well.

fat until brown. Or cook,

oven.

POTATOES Select smooth new pota-

Chill, drain, package in

Irish toes directly from garden.

min.

cartons, bags Wash, peel

Leave

head space.

scald.

Seal.

POTATOES Wash. Cook until almost

Pack in freezer containers,

Sweet tender and cool. Peel; cut

allowing in halves, slice

space. Seal.

SQUASH

Select tender

3 rein!

min.

Chill immediately, drain

and package. Leave slices.

head space. Seal

*Preferred method

● ’Use 4 teaspoons

to a

No.

Page 8

Freezing Fruits

Preparation for freezing

Sort fruits for uniform ripeness,

quality and size.

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

3. Work with small quantities and freeze quickly.

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

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

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 72-inch

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

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

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

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

head

space

inch for glass containers).

(c)

Unsweetened pack. Suitable for

special diets.

Guide for making syrup

Cups of sugar

Percentage

to be

per Approximate

of syrup

pint of water yield in pints

(light)*

40% (light)*

1 50% (medium) 60% (medium) 65% (heavy)

*Recommended for most fruits

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

FRUIT

PREPARATION

PACKAGING

APPLES

Wash, peel and slice

thickness. If apples are to be packed in sugar, prevent discoloration by (1) steaming for

I/~ to 2 minutes, or (2) dipping in solution lemon juice minute, rinsing in cold water, and draining. Solution may be reused.

pack: Slice into container,

cover with ascorbic acid Sugar

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

APRICOTS

Select firm, fully ripe fruit uniform

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

minute. Sugar pack: Mix 1 teaspoon crystalline

ascorbic acid with

cup of sugar and

sprinkle over 1 quart

BERRIES

Proper maturity

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

berries should not be used. Wash

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

cold

sugar is dissolved. Seal

CHERRIES

Wash, sort and stem Chill

refrigerator

Sour

Mix 1 part sugar

5 parts fruit

until firm enough

by weight until sugar is dissolved Pack. Seal.

CHERRIES Prepare quickly in same way as sour Sweet

Cover with

sugar syrup which con-

cherries However, sweet cherries may

be frozen whole, with

CRANBERRIES

Wash in iced water, stem and

Cranberries may be packed whole,

poor berries. Drain well.

without sugar,

MELONS Cantaloupes

Honeydews

Watermelons

Select firm, well ripened fruit Cut in

half and remove seeds (remove watermelon seeds as

cut balls) SCOOP

These fruits may be frozen alone combination

Cover with orange juice

sugar

syrup Seal and freeze

ORANGE and GRAPEFRUIT SECTIONS

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

Drain

Pack fruit teaspoon ascorbic acid per quart. Oranges

teaspoon ascorbic acid Fer quart

PEACHES Promptness

handltng IS important Pack immediately into cold 4070 syrup

scalding whole peach 30 seconds

in container; cover with more syrup

boiling water] and pit Peel and slice 1

Seal.

quart

PEARS

Select pears which are fully tree-

Pack immediately in freezer carton.

ripened Wash, peel and core Cut

Add

syrup to which ascorbtc acid

halves

has been added (1 teaspoon ascorbic

syrup for 1

syrup,

acid

then drain

PINEAPPLE Peel. core, slice

Pack slices

without sugar or cover with

syruF.

PLUMS and

Pack in carton and cover with

PRuNES or leave whole.

syrup

acid has been added per

CUP . Seal

RHUBARB Wash, trim and cut

Pack without sugar

pieces or in lengths to fit package.

syrup.

Serving frozen fruits

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

Page 9

Freezing Dairy Products

Butter and Margarine

vapor-proof material or enclose in

moisture/vapor-proof containers.

Cheese

Freeze cheese in

to l-pound

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.

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 moisture/vapor-proof car-

tons. For best results, place ice cream

in the interior of the freezer rather

than on the door shelves.

content, will normally require slightly

lower temperatures than “airy” packaged 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.

Freezing Prepared Foods

Bake, cool, wrap and freeze. To serve: thaw in wrappings ture. Or, heat or toast frozen. If desired, wrap in foil and warm for 15 minutes in 250° to 300°F mercially baked products should be rewrapped in moisture/vapor-proof material before freezing.

Biscuits

May be frozen baked or unbaked. To serve baked biscuits: defrost in wrappings at room temperature for one hour. Reheat for 5 minutes in oven. Or place frozen biscuits in oven for 15 minutes. Unbaked biscuits should be thawed, then baked as usual.

Cake

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

temperature. Thaw

wrappings at room temperature. Allow about two hours to thaw a large cake.

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

whipped cream freeze well.

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

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

Pies

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

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

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

hours at

‘“

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

Quick Breads and Muffins

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

Main Dishes

Such foods as chili, spaghetti sauce, casseroles, etc., are same manner as for immediate serving

with the exception of seasoning. During

Eggs

Use only fresh eggs for freezing. Chill before freezing. Whole eggs may be frozen or the whites and yolks frozen separately as follows:

Whole Eggs-Mix yolks and whites thoroughly with a fork.

air. Add 1 teaspoon salt to each 2

CUPS

of eggs.

Egg Whites–Separate and freeze in

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

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

Pack eggs in freezer carton allowing

nch head space (1

nch for glass containers). Thaw eggs 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. To serve these foods, thaw

gradually over low heat adding a little liquid if necessary to prevent foods

from sticking to the pan. Or heat in a

300°F oven for about 1 hour or until heated thoroughly.

Sandwich Tips

All varieties of breads can be frozen.

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

Meat, fish, some cheeses, poultry and

peanut butter are recommended fillings for freezing. Cooked eggs become tough when frozen. Other fillings can

be moistened with milk, cream, pickle

relish, chili sauce, catsup, fruit juice, a little mayonnaise or salad dressing.

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

Wrap sandwiches in proof material and freeze.

Part No.

Page 10

Freezer Packaging

Proper packaging is essential for successful freezing, Because solidly frozen foods lose moisture in the dry 0° to

temperature of a freezer, 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

Uses

Cartons with Fruits,

vegetables, some meats

Foil containers

Cooked foods

Polyethylene Baked foods,

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

Cellophane Baked goods,

sandwiches,

small meat cuts

Packaging instructions

Drugstore Wrap

1. Place food in center of wrapping paper.

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

last fold rests firmly on food.

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

Butchers’ Wrap

Place food diagonally on one corner of paper. Roll paper and food together diagonally, folding in extra material

as you roll, Seal with freezer tape.

— ---

Cartons and containers– Fruits,

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

-1

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.

Page 11

Defrosting Instructions

most climates, defrosting will be

necessary only about twice a year. To have your freezer operate most

efficiently, do not permit more than 1/2 inch of frost to accumulate on

the shelves. To remove this light coating of frost

from the shelves, simply scrape with a plastic or wood spatula or scraper. Scrape the top and bottom surfaces of the shelves and the refrigerated surface at the top of the cabinet.

Never use an ice pick or metal scraper. Any such instrument can damage the freezer.

not use any

electrical device

in defrosting your freezer.

For complete defrosting:

Turn temperature control to OFF.

2. Remove all food and place it in

corrugated boxes, insulated bags,

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

3. With door open, use pans of hot

water to speed loosening of frost.

Remove large pieces before they melt.

4. A drain hose (on models so

equipped) behind the base grille carries the defrost water out from the freezer. Remove the base grille; then remove the drain plug and let the defrost water drain into a pan. Sponge excess water from bottom of freezer as it collects to prevent overflowing.

To remove the base grille

(on models

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

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

6. Return temperature control to regular position and return food

to freezer.

sure to replace drain plug

models so equipped) and return

drain tube to its position.

8. Replace base grille by aligning pins in grille with holes in cabinet

and gently pushing grille forward

until it snaps into place.

46~23P04

Page 12

User Maintenance Instructions

Cleaning your freezer

Outside

Protect the paint finish.

The finish

on the outside of the freezer is a

high quality, baked-on paint finish.

With proper care, it will stay a coat of appliance polish wax when

the freezer is new and then at least twice a year.

Appliance Polish Wax &

Cleaner

(Cat. No.

is available

from Hotpoint Appliance Parts Marts.

Keep the finish clean.

Wipe with a clean cloth lightly dampened with appliance polish wax or mild liquid

polish with a clean, soft cloth.

not

wipe the freezer with a soiled

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

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

Inside

Clean the inside of your freezer at

least once a

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 quart of water. Rinse thoroughly with water and wipe dry

not use cleansing

powders or other abrasive cleaners.

When you goon

vacation

To maintain freezer in operation during vacations,

power is not

For sure protection of freezer contents, you may want to ask a neighbor to check

the power supply and freezer operation every 48 hours.

For extended vacations or absences,

you may prefer to move your frozen foods to a storage

If freezer is to be left empty, turn

temperature control to OFF and disconnect power cord plug from wall

receptacle. To prevent formation of

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

When freezer is not operating,

can be left in an unheated house or

room without damage to cabinet or

mechanism.

When you move

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

all loose items

such as grille

and shelves by taping them securely

in place to prevent damage.

Be sure freezer stays in

upright

position

during actual moving

and in van. Freezer must be secured

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

In case of extended

power failure:

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

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

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

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

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

ice is not available, move

food to a frozen food locker temporarily—until power is restored.

Page 13

- Questions?

—

Use This Problem Solver

PROBLEM

FREEZER DOES NOT OPERATE

STARTS

TOO FREQUENTLY

OPERATES

TOO

LONG

NOISY OPERATION

CABINETVIBRATES

FREEZER

TEMPERATURE

TOOWARM

POSSIBLE CAUSE AND REMEDY .

Temperature control is in OFF position.

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

plugged in at wall receptacle.

●

fails to operate, plug a lamp or a small

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

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

●

opened too frequently or too long.

Package

holding

door open.

. Door opened too frequently or too long.

. Temperature control set on too high a number.

●

circulation space around cabinet.

●

Weakness in

room

floor.

●

Legs

need adjusting.

. Weakness in room floor. .

Legs

need adjusting.

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

(continued next

No.

Page 14

The Problem

(continued)

PROBLEM

POSSIBLE CAUSE AND REMEDY

FOODS DEFROSTING

. Blown fuse or tripped circuit breaker.

● Not plugged in.

● Temperature control in OFF position.

. Package holding door open.

FREEZER

● Temperature control set on too high a

TEMPERATURE TOO COLD

FOODS DRYING OUT

●

Packages not properly wrapped or sealed.

MOISTURE

hot, humid

ON OUTSIDE OF CABINET

INTERIOR LIGHT

. Blown fuse or circuit breaker.

DOES NOT LIGHT

(ON MODELS

● Not

SO EQUIPPED)

. Bulb burned out.

DOOR WON’T FULLY

●

adjusting.

CLOSE BY ITSELF

. Package holding door open.

SLOW STARTING

Built-in ovetioad

TIME AFTER

OFF

OF TIME

FROST

frmuently or

long.

Package holding door

-thee

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

800.626.2000 consumer information

Page 15

If You Need

obtain service, see your warranty

on the back page of this book.

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

here are three

steps to follow for further help.

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

NEXT, if you are still not pleased,

write all the details—including your

phone number—to:

Manager, Consumer Relations

Appliance Park

Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Chicago, Illinois 60606

Page 16

Save proof of original purchase date such as

your sales slip or

check to establish warranty period.

WHAT IS COVERED

FULL

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

of the freezer that fails be-

cause of a manufacturing defect.

FULL FIVE-YEAR WARRANTY For five years from date of original

purchase, we will provide, free of charge, parts and service labor in

your home to repair or replace any

part of the

refrigerating

system

(the

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

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)

freezer

within one year from date of

original purchase, or b)

of the sealed refrigerating system

within five years from the date of original purchase.

Cumulative

Freezer Capacity

Limit

14.9 cu. ft. and smaller

$100.00

15.0 cu.

and larger

$150.00

Within 30 days after food spoilage

occurs, you must provide satisfactory proof of the spoilage to a Factory Service Center, an authorized Customer

servicer or the dealer from whom the freezer was purchased.

FACTORY SERVICE or HOTPOINT

CUSTOMER

SERVICE.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington,

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

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

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

HOTPOINT FACTORY SERVICE,

GENERAL

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

installation.

. Replacement of house fuses

If you have an installation problem,

or resetting of circuit breakers.

contact your dealer or installer. You are responsible for providing

. Failure of the product if it is

adequate electrical, plumbing and

used for other than its intended

other connecting facilities.

purpose or used commercially.

. Food spoilage caused by:

. Damage to product caused

a) Power interruption from the

by accident, fire, floods or acts

utility.

of God.

b) Blown fuse, open circuit breaker

or other power disconnection on

WARRANTOR IS

the owner’s premises.

DAMAGES.

c) Freezer not operating because

of abnormally low electric power

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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, contact:

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

8-85

●

A QUALITY PRODUCT

COMPANY