Bnstructions#Tips
Energy-SavingTips.................................2
FoodFreezingSuggestions..................4-l0
lntetiorLight.....................................4
Bufl&inLock......................................4
Packaging......................................11
TemperatureControl .....................................4
TemperatureMonitor ....................................4
SlidingBasket..................................................4
StorageTimes.....................................5
Care am!
Cleaning,Outsideand Inside....................12
Defrosting. . . . . . . . . . . . . . . . ......................12
PowerFaflure...................................13
...............................15
Morequestions?...call
GEAnswefcen@r@80a62&2000
Clearance........................................ ............... 13
Location.........................................13
Vacationand Moving Precautions...........l3
InstaNationMunHnncH.HHHnH.........................14
Adapter Plug-..-.-.................14
ElectricalRequirements..........................14
ExtensionCords~.-...mMK.mM.nHn14H.14
Grounding...~........... ....................14
Model andSerialNumbers ..........................2
RepairService .................................................2
Warranty ........................................BackCover
ChestModels FH5 FH7 FH15
FHIO FH22
—.--,—-... .... -.—.——--- —- ..
—
Read thisbdi carefully. Writedownthemodelandserialnumbers.
It is intendedto help you operateand maintainyour You’llfindthem on aplatelocatedat the top outside
new freezerproperly. rear corner of the freezer.
Keep it handy for answersto your questions.
If you don’tunderstandsomethingor need morehelp,
write (includeyour phonenumber):
ConsumerAffairs
GE Appliances
AppliancePark
Louisville,KY 40225
Keep proof of originalpurchase date (such as your
sales slip or cancelled check) with thisbook to
establishthe warranty period.
These numbersare alsoon the ConsumerProduct
OwnershipRegistrationCard thatcame with your
freezer.Before sendingin thiscard, please write these
numbershere:
Model Number
Serial Number
Use these numbersin any correspondenceor service
calls concerningyour freezer.
If you receivedadamagedfreezer,immediately
contactthedealer(orbuilder)thatsoldyouthefreezer.
Save time and money.Before youcaUfor service,
check the Problem Solver.It listscauses of minor
operatingproblems that you can correct yourself.
~Location of your freezer is important. Don’t locate it
in awarm, unventilated laundry area or storage
room. Avoidputting it next to your range, aheating
vent or where the sun will shinedirectly on it.
~Try to arrange your frozen foods systematically so
you can find what you want in the freezer quickly.
“Don topen the freezer lid more often than necessary
and close it as soon as possible, particularly in hot,
humid weather.
eWhen using your freezer, be careful not to leave the
lid open. Always check to make sure the freezer lid
is properly closed before leaving the house or
retiring for the night.
eIf you turn the temperature controlto the coldest
position for quick freezing, don’tforget to turn it
back to the regular setting.
eDefrostthe freezerwheneverflost becomes 1/4”thick.
m’
--
-We’reproud of our service and want yoLlto be NEXT, if you are still not pleased, write all the
pleased. If for some reason yOLIare not happy with the details—including your phone number-to:
service you receive, here are three steps to follow for
further help. Manager, Consumer Relations
GE Appliances
FIRST, contact the people who serviced your Appliance Park
appliance. Explain why you are not pleased. In most Louisville, KY 40225
cases. this wilJsolve the problem. FINALLY, if your problem is still not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
=
(-
—-,,
+.-
‘3
—
Ausing this appliance,
always exercise basic safety precautions,
including the following:
QUse th~s only forits
asdescribed in this Use and Care Book.
oeThisfreezermust bepmpdy
‘Q~”~b
hammhlc(? withthe
.,-
....=. kfore itisusedSee
grounding instructions in this book
*Ilie freezer#m.ddnotberecessedorbuiM-
in—it is designed for free-standinginstallation only.
~~eve~ U@U~ your freezerbypalingQnthe
powercord.Always grip plug firmly and puH
straightoutfromtheoutlet.
Q~ep~i~orr@ace timediatelyalleleCttiC$efi~e
cordsthathavebecomefrayedorothmvise
damaged.Donotuseacordthatshowscracksor
abrasiondamagealongitslengthorateitherthe
plugorcormectorend.
~Whenmovingyourfreezer,becmefd notto
ro!loverordamagethepowercord.
oAfteryOUrfrfx?zerish OpfN%itiO~9dO nOttOUCh
thecoldsurfaces,particular~y when hands are
damp or wet. Skinmayadheretotheseextremely
coldsurfaces.
oDo~>~ref~ee%ef~o~enfoodswhichhavethawed
completely.TheUnitedStatesDepartmentof
Ag~-i~ultureinHomeandGardenBulletinNo,69
says:
‘i...Youmaysafelyrefreezefrozenfoodsthathave
thawediftheystillcontainicecrystalsoriftheyare
stillcold—below40°F.Shellfishcannotbekept
aboveIO°F.safelybecauseofbacteriagrowth,
“...Thawedgroundmeats,poultryorfishthathave
anyoff-odororoff-colorshouldnotbe refrozen and
$hotlldnot be eaten.Thawedicecreamshouldbe
discarded.Iftheodororcoiorofanyfoodispoor
orquestionable,getridofit.Thefoodmaybe
l=+
$=%
dar@mmitoeat: ISJ
+
f
p
“..Ben partialthawingandrefreezing~educethe
eati~gqualityoffoods,particularlyfruits,vegetables
andpreparedfoods.Theeatingqualityofredmeats
isaffectedlessthanthatofmanyotherfoods,Use
refrozenfoodsassoonaspossibk+ theywon’t
keepaslongasfoodsfrozenonlyonce,andthe
soonerthey’reused,thebettertheireatingwillbe.”
~DO~o~UMeanyelectricaldevice.oranyf$h”~
hdefrostingyore*freezer.
~Ifyow old hWXW isSW around thehousebut
not inuse,besuretoremovethelidordrew.
Thiswillreducethepossibilityofdangertochildren.
eCaution should hewed whenremovingthe
doorda freezer.Particularcautionshouldbe
usedwhenremovingthelidofachestfreezer,as
mostchestfreezerlidsareunderspringtension.
Contactthemanufacturer’srepresentativefora
methodofsaferemoval.
Instructionsforremovingthelidofyourfreezer
arelocatedonthebackofthefreezer,
~Unplugyourfreezerbefo~c~eaI@Jand
repairs.NOTE:Westronglyrecommendthatany
servicingbepreformedbyaqualifiedindividual.
~Befol.ereplacingaburned-outlightbulb>unPlug
thefreezerorturnoffpoweratthecircuitbreaker
orfuseboxinordertoavoidcontactwithalivewire
filament.(Aburned-outbulbmaybreakwhenbeing
replaced.)NOTE:Turningthecontroltothe“O”
positiondoesnotremovepowertothelightcircuit.
1. Cican the insicic 01’ the i’rmmr with ainild sOlutiOn 5. Move the temperature control to No. 4. This is the
01’bilkingsoda and water (refer to Cm iln(i normal setting for safe long-term freezing. For
-.. Clc;][lingsection). colder temperatures turn to ~higher number,
>.’
./
. . .. ., ~[f.[hc Ii(iwas rcinovc(i. mdkc sure ail wires we
..”.?-- -, 6. Allow freezer to operate for at least two hours
I“lxonncctcd. before placing food inside.
?+-
‘4
—.---”,.” .—---
..
(continued)
(hlhd (onsome models)
Freezing temperatureselectionis madeby settingthe controlfrom No. 1to
No. 7(cokfest).Normalsafe freezinglevelis obtainedby settingthecontrol
at No. 4. Turningthetemperaturecontrolall the way to the left or past “O”
untilit clicks will switchoff powerto the compressor.
@SlidingBasket. (on somemodels)Keepsfrequently-
wanted foods withineasy reach; can be moved aside
to makefoods below more readily accessible. (Some
modelshave two or three baskets.)
eBuilt-in Lock. (on somemodels) Keeps your frozen
foodsupplysecure.Keepkeyoutof reachof children
and awayfrom thefoodfreeze~
~Interior Light. (on somemodels) Turns on when
the lid is opened; turnsoff when the lid is closed.
~Defrost WaterDrain. Up-front drain with hose
adapter speedsemptying of defrost water.
@TemperatureMonitor.
(on some models) An
alarm soundsif the
temperature in the
free~errises10”F.orhigherthannormalfortheselected
setting.The alarm, on the back of the freezer next to
the controldial, is controlled by a3-position switch.
OFF preventsthe alarm from soundingwhen the
freezer is warm as it is during cool-down,when
defrosting,or during initial start-up.
TEST causes the alarm to soundregardless of
temperature. Testthe alarm systemregularly—at least
once amonth.
ON is the setting for normal freezer use. Be sure to
return the switch to ON when the freezer has cooled
down after defrosting.
The alarm may sound if the temperature control dial is
turned to amuch colder setting,as from “2” to “5”. It
may also sound if alarge amount of unfrozen food
is added at one time, causing the freezer temperature
to rise.
You’llfind these materials helpful in preparing foods
for the freezer:
~Large kettle with close-fitting lid for blanching
vegetables and fruits
~Fine sieve or small colander to put vegetables in
for blanching
~Assortment of knives for cutting up meat, fruits
and vegetables
oRolls of absorbent paper towels or soft cloth towels
for draining foods
@Proper freezer packaging materials for various types
of food
*Small Ioading funnel for fruit and vegetable
containers, to keep sealing edge clean
oGlass marking pencil for labeling packages
eRoll of freezer tape
For quick-freezing large amounts of food, turn control Never freeze more than three pounds of food per
to No. 7two hours before Ioading. &
cubic foot of freezer capacity at one time. (--..
7
Return the temperature con[rol to the original setting
Kti
or to No. 4after freezing is complete.
4
-.
Rules for Food I?r’wzing
oFreeze the best,Freezeonlytop-qualityfoods.Freezing
retains quality and flavor;it cannotimprovequality.
QKeep work area cleanand work quicldy.Thequicker
fruits and vegetablesare frozen afterpicking, the
better the frozen productwill be. You’llsave time,
too, with less cullingand sorting.
@Choose correct packaging materials. Frozen foods
willdry outif notproperlywrappedorpackaged.Both
rigid containers and flexiblebags or wrappers can be
used. Make sure they are designed for freezing.
*Follow re~iableinstructionsfor freezing different
types of food.
eFreeze foods in practical meal-sized packages
and fill container proper~y.When placing liquid or
semi-liquid foods in containers,leave about 1/2”at
top (1!4”for glass containers)to allow for expansion
during freezing.
@Freeze correctquantities,There is an established
maximumof food yourfreezer is designedto freeze
at one time—approximately3poundsper cubic foot
of freezercapacity.Innormalposition,yourfreezer’s
controldialwillmaintainsufflcie~tlylowtemperatures
in the freezer to freezerecommendedquantitiesof
food.If you have alarge quantityof food to freeze,
storepart of it in yourrefrigerator’sfresh food
compartmentuntilthe first quantityis frozen.
eFreezefoods quickly.Continuallyrotate frozen
foodsto the front of the freezer so the longest-frozen
foodsare used first.
~Storefrozen foods immediately.Commercially
frozen food can be stored any placein the freezer.
These foods shouldnot be allowedto thaw before
being placed in the freezer.
storageTimes
Eatirrgqualitydropsaftertimeshown MonthsinFreezeratO°F.(-18°C.)
Fresh Meats
Roasts (Beef&Lamb)...........................................................6to 12
Roasts(Pork&Veal)..............................................................4to 8
Steaks(Beef)..........................................................................6to 12
Chops(Lamb).........................................................................6to 9
Chops(Pork)..........................................................................3to 4
Ground&StewMeats.............................................................3to 4
VarietyMeats(Beef)................................................................3to 4
VarietyMeats(Pork)...............................................................2
to3
Sausage(Pork)...................#....,..,.....,..,,.................................1to 2
Opossum,Rabbit,Squirrel,.,,..,.,,,.,,...,,...................................6to 8
ProcessedMeats
Bacon.........................................................................................l
Frankfurters.............................................................,..........,......1/2
Ham(Whole,Halfor Slices)...................................................l to 2
CookedMeats
CookedMeatsandMeatDishes...,,,,,,,,,,.,..,...,...,,.,,...,,.,..,,.,.,.2to 3
Gravy&MeatBroth................................................................2to 3
FreshPoultry
Chicken&Turkey(Whole).........................................................12
Chicken(Pieces).........................................................................9
Turkey(Pieces)...........................................................................6
Duck&Goose(Whole)...............................................................6
Giblets...................!,...................................................................3
GameBirds............................................ 8to 12
CookedPoultry
Pieces(Coveredwith Broth),.,....,..,,.,,,,,,...........,......,,,,...............6
Pieces(Not Covered)...................................................,...,..........1
CookedPoultry Dishes...................,................,.......................4 to 6
FriedChicken..............................................................................4
FM
Shellfish..,,...,,..,,.,...,,,,.,.,,..,,...,,.............................................upto 4
LeanFisll,..,..,.,.,,,..,,,,....,,,,,..,..,...,,,.,.,,,,,,.,,..,.,,,,...,,,.....,.,,...,.,6 to 8
FattyFish.....................................................,.......,..,................2 to 3
Shrimp(Raw,Unpeeled)...................................................,...,.,,12
Shrimp(Cooked)........................................................................3
Eatingqualitydropsaflertimeshown MonthsinFreezeratOOF.(-18°fl.)
PRODUCE
MostFruits&Vegetables.......................................................8to 12
Asparagus..........................................................,....................6to 8
Mushrooms...........................................................................UPto 6
Onions....................................................................................3to 6
CitrusFruits 7to 4
.............................................................................
Potatoes(FrenchFfies)...........................................................2to 3
BAKERYGOODS
Breads,Quick(Baked)................................................................2
Breads,Yeast(Baked).............................................................4to 8
Breads,Yeast(Unbaked)...........................................................I/Z
Cakes.....................................................................................upto 1
Cookies.......................................................................................4
Pastry(Unbaked)........................................................................2
Pies(Baked)
.................................................
to 1
Pies(Unbaked)...........................................................................2
DAIRY PRODUCTS
BuRer......................................................................................5to 6
CottageCheese...........................................................................l
SoftCheese................................................................................4
HardorSemi-HardCheese....................................................6to 12
Eggs,...,.,.,,..,.,,,........,....,..,,,,,.,,,,,,,.,,,,.,,.,,,,,,,.,,..,.,,,,,,,,.,,,..,,,.,.,l2
IceCream,Sherbet................................................................Upto 1
Milk.............................................................................................l
OTHER FOODS
Candies......................................................................................12
Left-Overs(Cooked)............................................to 1
Pizza...........................................................................................l
PreparedDishes......................................................................2to 3
Sandwiches............
o..........................................4.
to 1
Soups,Stews,Casseroles,,.,,,..,..,..,.,,.,,.,,..,.,.....,.,...,..,.,,.,,,.,..2to 3
Newtechniquesareconstantlybeingdeveloped.ConsulttheCounty
ExtensionServiceoryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
(conlinued tle.xtpage)
q
d
—
(continued)
Freezing l!&?at, Fish, Poultry& Game
“PreparationandPackaging.Packagemeat,poultry, *Oysters, Clams, Shrimps9 Scallops.Washshellsin
fish and game in moisture/vapor-proofmaterialsuch runningwater (soak clams) and shuck, working
as aluminumfoil, cellophane,freezer foil or plastic quickly.Discard shells.Do not wash clams or
bags.Exclude as much air as possible.Label and oysters. Scallopsmay be rinsed in fresh water.Pack
freeze.at once. in freezercarton and freeze immediately.Shrimps
NOTE:Packages of freshmeats and poultry as are best if frozen uncooked,Remove and discard
commonlypurchasedin retail storesare not suitably heads and black vein.Wash and packagein freezer
wrappedfor freezing. Rewrap in moisture/vapor- containers.
proof material. ~Crabsand Lobsters. Chill fish and remove back
~Meat. Remove as muchbone and fat as possible shell.Steam or boil in water for 15to 20 minutes.
from meat before packaging.Do not saltmeat. Cool thoroughly,then pick ediblemeat from shells
When individualpiecesof meat are packaged and package in proper containers.Seal and freeze
together,place doublethicknessof freezer wrap immediately.
between them for easier separationduring thawing. @Thawing. Frozen meat, fish or poultry shouldbe left
@Poultry. Clean thoroughlybefore packaging. Pad in theoriginalpackageandthawedintherefrigerator
sharp or protruding boneswith folded freezer paper or cooked frozen. Allow approximately5hours per
or aluminum foil. Wrap giblets separately. pound to thaw meat in the refrigerator.When
cookingfrozen meat, increase the cooking time by
~Wild Game. The samemethods suggested for approximately1/3to U2if cookingin aregular
poultry and meat may be used for preparing and
freezing wild game. oven—much less if cooking with microwaves. If
necessary to thaw meat quickly,thaw at room
@Fish. Clean fish thoroughlybefore packaging. Cut- temperature— allowing only 2hoursper pound.
up pieces of “lean” fish such as haddock and cod Don’trefreezemeat thathascompletelythawed;meat,
should be rinsed in brinemade with 2/3 cup of pure
table saltper gallon of water to reduce leakage whether raw or cooked, can be frozen successfully
during thawing. Keep in solutionnot over 1minute. only once.
Brine is unnecessary for whole fish or fatty fish such
as salmon or mackerel.
Frt?ezhgvegetables
1. Only vegetables at theirpeak of maturity should be 3. Work with small amounts, about one pound, that
chosen for freezing. Some varieties of vegetables can be packaged in ashort time.
are better adapted for freezing than others, For 4. Blanch all vegetables except tomatoes, green
complete information, contact your County
Extension Service. peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
2. Sort, clean anc~wash vegetables in cold water. Keep are held at their peak of freshness,
those of the same size all together. Large pieces
take longer blanching.
vegetables by steam
Usepressur-ecooke~vegetableblanche~orotherlarge
cookpot.
1.Fill cookpotwith 2inchesof water.Bring to the
boilingpoint.
2. place vegetablesin awire basket or rack abovethe
boilingwater.Cover and begin timing immediately
(refer to the guidefor freezing vegetablesfor
steamingtimes). Keep heaton HIGH while
vegetablesare steaming.If usingapressure cooker,
thepetcock shouldbe left open.
3. Chill vegetablesquicklythe samelength of time as
for steamingby plungingthem’into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
Vegf!tabks by Boilingwater
Lselect largecook pot of 4- or 5-quartcapacity and
fill with one gallonof waterfor each pound of
vegetablesto be blanched at onetime, Use two
gallonsfor each pound of leafy vegetables.Bring
water to boiling.
2. Blanch onepound of vegetablesat atime. Place
vegetablesin awire basket or colander.Immerse in
boilingwater and cover.Counttime immediately
after boilingbegins (see the guidefor freezing
vegetables).For high akitudes, add 1minuteto
blanchingand chillingtimes.
3. Chill vegetablesquickly the samelength of time as
for blanching by plunging them into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
Packing
Package vegetables in moisture/vapor-proofcontainers. Leave l/2-inch
head space in package. (1X-inchfor glass containers). Freeze quickly.
GuidetoFreezing vegetables
VEGETABLES PREPARATION BLANCHING PACKAGING
B~:;hI; Steam
ASPARAGUS Washin cold water,removetough part of stalk, sort according Small stalks Chillimmediately.Drain.Pack
to sizeof stalk.Cutspearsto fit containers,or cut in 2-inch 2min
Medium sta~smin”’ wholestalks parallelwith heads
lengths.Scaldaccordingto sizeof stalk. in alternatedirections, leaving
3min. 4min.* noheadspace.Seal.
BEANS Cutsnapbeansin 1or 2-inch pieces.Leave“French” beans 3min.* 41/2 min. Chillanddrain, Packinfree=
Green wholeor slice. carton leaving l/2-inch space,
BEAK+ Washandsort pods in cold water,Scald,cool in icewaterand Small Coolpromptly in coldwater.
Lima squeezebeansout of pods. 1min.* 4min Drain,Packin cartons?bags
Medium to large or boxes,leavingl/2-inch
2to 3min 4to 5min. headspace.Seal.
BROCCOLI Selecttenderuniform headsof darkgreencolor. Letstand 3min. 5min.* Chillimmediately.Drain.
l/2-hour in saltedwater (4 teaspoonssalt in 1gallonwater) Packagein cartons in alternate
to removeinsects.Washandremovewoody stems. Split directions, leavingnohead
lengthwiseinto piecesso budsare not morethan 11/2 inches space.Seal.
across. Scald.
BRUSSELS Cleanandcutsproutsfrom mainstem,sortaccordingto size 4rein’ 51/2 min. Chillanddrain. Packin
SPROUTS andscald, freezercontainers, leaving
no headspace.
CARROTS c1can,washandpeel.Leavesmall carrots whole. Cutothers 3min.* 41/2 min. Chill,drainandpackinto
into slicesor cubes. containers,leavingl/2-inch
headspace.
CAULIFLOWER Trimandwash. Breakinto flowerets 1inch wide andabout 3min.** 41/2 min. Chillimmediately.Drain,Package
11/2 to 2incheslong. Soakin saltedwaterfor 30 minutes, compactly,leavingno head
Drain. space.Seal.
CORN011CCMI Setectyoung corn with thin, sweetmilk. Huskand removesilk. Small ears Chilltwice as longasyou
Wasil earscarefully.Sort accordingto size. 7min.*9min. scald.Wrap severalears
Medium ears together in freezerpaper.
9min.* 10 min. Placein polyethylenebag.
Largeears Seal.
-.,----.- 11 min.*
.. 12 min.
...
-.—.-. cofw Scatdcorn on cob~ndchill. Cut off whole kernels. 5to 6rein,* 6min. Package,Leavel/2-inch
-.-.-,
*- Whole Kernel
4~m%rredmethod ** Use4teaspoonssalt to agallon
(continued)
Guide to Freezing
BLANCHING
B;:;:; $M3am
Beefffr’WiS,ka!o,
chard,mustardand
turnipgrfxms
2rein,* Collards
3min. Spinach
1l/2to ?,mine*
2min.** 2min.
PJiCIMGING
VEGETABLE
GFWNS Get greens,collards,kale,mustardgreens,spinach,Swiss
chard,turnipgreens.Wash and lift out of water to drain.
Removetou hstemsandimperfectleaves,Cutinpieces,if
f
desired,Scad.
Chillincoldwateranddrain
thoroughlybetweenabsorbent
towels.Packinfreezercartons
or bagsandseal.
Shellanddiscardover-maturepeas. Chillanddrain. Package
~:~ :ct$ileaving l/2-inch
clp ,
Coolto roomtemperature.
Packageinfreezerbagsor
cartonsandseal.Toserve,
thawandcookin 3750F.fat
Fwls
POTATOES
FrenchFried Peel andslicelengthwisefor frying. Fryindeepfat heatedto
360°F.for 4minutesuntiltenderbut riot browned,Drainwell.
until brown.Orcook,
unthawed,in500°F.oven.
Chill,drain,packagein cartons,
bagsor boxes. Leavel/2-inch
headspace.Seal.
Packinfreezercontainers,
allowinal/2-inch head
POTATOES
White 3to 5min.
Selectsmoothnewpotatoesdirectlyfrom garden.Wash,peel
)r scrape,andscald.
POTATOES
Sweet rVash.Cookuntilalmosttenderandcool. Peel;cut
nhalves,sliceor mash. space.Seal.
Chillimmediately,drainand
3min.* 41/2 min. —
SQUASH
●Preferredmeth[
le!ecttender squash with soft rind. Cut in l/2-inch slices.
**lJse4teaspoonssalttoagailon package.Leavel/2-inch
headspace.Seal.
forFreezingm.ms Packing FrozenFruits
Always allow head space. Allow l/2-inch head space
in pint containers (1 inch for glass), l-inch head space
in quart containers (2 inches for glass).
~Sort fruits for uniform ripeness, qualityand size.
*Wash fruits thoroughly in cold water and drain
thoroughly.
eWork with small quantitiesand freeze quickly. Sweeteningfruitshelpsretainflavor,colorand texture.
The method of sweetening depends on fruit used. See
theguidefor freezingfruitsfor recommendedmethod.
@Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup. (a) Dry sugar pack. Suitable for fruits that make their
own juice when sugar is added. Add dry sugar (see
the guide for freezing fruits) and stirgently until most
of the sugar has dissolved in thejuice drawn from the
fruit, then pour into containers.
--
0To avoid discoloration of apples, apricots, peaches
and pears, (1) add ascorbic acid mixture to syrup (1
teaspoon to 1cup of syrup) following directions on
label, or (2) dip slices of fruit for 1minute in
solution of 3tablespoons lemonjuice to 1gallon
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.
(b) Syrup pack. Suitable for fruits which have
comparatively littlejuice, and those which darken
readily. Add syrup to cover fruit. Allow l/2-inch head
space (1k-inch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
servingFrozenFruit
*Pk\ce unopened containers in refrigerator. Serve
while fruit is still slightly icy.
Cups of sugar to be Approximate yield 60% (medium) 3K 2
Percentage of syrup added per pint of water in pints 65% (heavy) 4X 2X
30% (light)’ 11% ●Recommended for most fruits
40?A (light). 1;; 1)5 Method: Dissolve sugar in boiling water or mix thoroughly with cold water
50% (modlum) ~:,:> 1:~ until dissolved. Chill before using.
-— ——
GuidetoFreezingFmit$
FRiXT PREPARATION
APPLES Wash,peel andsliceapplesto about l/2-inch thickness.Ifapplesare to be packedin
sugar,preventdiscolorationby(1)steamingfor 1Xto 2minutes,or (2)dipping in
solution of 3tablespoons lemonjuice to 1gallon waterfor 1minute,rinsingin cold
water,and draining Solution maybe reused.
I
APRICOTS Selectfirm, fully ripefruit of bright, uniformcolor.Washand sortas to size,Halveand
removepits. Peeland slice,if desired. Heat unpeeledfruit in boilingwater 1/2minute.
BERRIES Propermaturityisimportant. Immatureberriesshouldnot be used.Washin cold or
iced water anddrain thoroughlyon absorbentpapertowels.
CHERRIES IWash, sortand stem. Chill in refrigeratoruntil firm enoughto removepits.
Sour
CHERRIES Preparequickly insame way assour cherries,However,sweetcherriesmaybefrozen
Sweet whole, with orwithout pits.
CRANBERRIES Wash in iced water,stem andeliminate poor berries. Drainwell.
MELONS Select firm, well ripenedfruit. Cut in half and removeseeds (removewatermelon
Cantaloupes seedsas you cut balls). Scoopout melon balls orcut in 3/4-inch cubes.Thesefruits
Honeydews may be frozenalone or in combination.
Watermelons
ORANGE and Select firm fruit, free of sofl spots.Peel with sharp knifejust below white membrane.
GRAPEFRUIT Removeall membrane.Cut sectionsfrom divider-membranes.Drain.
SECTIONS I
PEACHES Promptnessin handling is important.Sort, peel (skinsmaybe ioosenedby scalding
whole peach30 seconds in boiling water)and pit. Peel and slice 1quartof peaches
at atime.
PEARS Select pearswhich are fully tree-ripened.Wash,peel and core.Cut in halves or
quarters. Heat in boiling 40% syrupfor 1to 2minutes. Cool in syrup,then drain.
PINEAPPLE Peel, core, slice or cube.
PLUMS and Sort,wash in icedwater. Halve and pit, or leavewhole.
PRUNES
RHUBARB Wash, trim and cut stalks into 1-inchpieces or in lengths to fit package.
PACKAGING
Syruppack:Slice into container,coverwith 40Y0syrup.
Add 1teaspoonascorbicacidtoeachcup of syrup.
Sugarpack:Sprinkle 1/2cup ofsugar overeachquart
of apples,Stirto cover all surfaceswith sugar.Seal,
Adding 1teaspoonascorbicacidto sugaris an extra
precaution.
Syruppack:Packin container;coverwith 437. syrup
to whichascorbicacid has beenadded (I teaspoon
ascorbicacid to 1cup syrup).Sugarpack.’Mix 1
teaspooncrystallineascorbicacid with 1/2cupof sugar
and sprinkleover 1quart of fruit. Stir.
(1) Maybe packeddry,or (2) packedwholein a 40 to
50% sugarsyrup.(3) Forcrushedor pureedberries
pack4partsof berriesto 1partof sugar.Stir until sugar
is dissolved.Seal.
~~ix1paflsugarto4or5partsfruit byweight until sugar
is dissolved.Pack.Seal.
Coverwith 40?4.sugar syrupwhich contains 1
teaspoon ascorbicacid percup.
Cranberriesmay be packedwhole, without sugar,or
in a 5070sugarsyrup.
Coverwith orangejuice or 30% sugar syrup.
Seal andfreeze.
Packsections in layers.Covergrapefruit with 30”!. syrup
containing 1teaspoon ascorbicacid per quart. Oranges
do not needsyrup. Stir in 1/2 teaspoon ascorbicacid
per quart.
Packimmediately into cold 40’Yosyrupwith 1teaspoon
ascorbicacid per cup in container; coverwith more
syrup.Seal.
Packimmediately in freezer carton. Add 407. syrupto
which ascorbicacid has been added (1teaspoon
ascorbicacid to 1cup syrup). Seal.
Packsliceswithtwo circlesof cellophanepaperbetween
each slice. Packwithout sugaror cover with 30Y0syrup.
Or,pineapple juice couldbe used.
Packin carton and cover with 407. syrupto which 1
teaspoon ascorbic acid has been added per cup. Seal.
Packwithout sugar or coverwith 40% syrup.
Allow head space. Seal.
FreezingDairy Products
~Cheese. Freezecheesein 1/2-to 1-poundpieces. e
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 WCI1as freezing af’fectstheir smooth texture.
~Cream. Ordin~wyhouseholdcream for tableuse does
not Freezewell, but will besuitable for cooking.
l%teurizcd heavy cream coiltainiilgriotless than 40
[xi-centbutter-fatinay be fi.ozeil.Heavy ci”eainwhich
h:ls been lvhipped fi-eezesweli. too. Di.opino~indsof
whipped ci.eainon bakii~gsheets. Fi.eezc.Transfei- @l
.—.. f’iwcnimunds quickly to ai-igidcoil[aiilei-and seal,
. .., s~p:]r:~tiilglaycix with papei..
.:..9
.=
Ice Cream. Coinmercial ice creams can be stored in
the freezer in their original carton. Home-made ice
creain should be packed in moisture/vapor-proof
cartons.
Fine-qualityice cream,with high cream content,will
norinally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer ai]dthe teinperature control setting to keep
yotii.favorite ice cream at the right serving
teinperatui.e.
Butter and IMargarine.Overwrap original carton in
inoisture/vapoi.-proof inatei-ialor enclose in
inoisture/vapor-proof containers.
I
o—.
(continued)
Freezing Eggs
Use only fresh eggs for freezing.Chill before EggYolks—Separateand add 1teaspoonof saltor 1
freezing.Whole eggs may be frozen or the whitesand tablespoonof corn syrupor sugarper cupfulof yolks.
yolksfrozen separately as follows: Blend with fork.
Whole Eggs—Mix yelks and whitesthoroughlywith Pack eggs in freezercarton allowing l/2-inch head
afork. Do not beat in air.Add 1teaspoon salt to each space (1X-inchfor glasscontainers).Thaw eggsin
2cups of eggs. unopenedcontainerinrefrigeratororatroomtemperature.
Egg Whites—Separate and freeze in recipe-sized
amounts.
FreezingPreparedFoods
~Bread and Rolls. Bake, cool, wrap and freeze. To
serve: thaw in wrappingsat room temperature. Or,
heat or toastfrozen.If desired,wrap in foilandwarm
for 15minutes in 250°to 300°F oven. Note: most
commercially baked products shouldbe rewrapped
in moisture/vapor-proofmaterial before freezing.
~Biscuits. May be frozen baked or unbaked. To serve
baked biscuits:defrost in wrappings at room
temperature for one hour.Reheat for 5minutes in
425°F oven. Or place frozen biscuits in 375°F oven
for 15minutes. Unbaked biscuits should be thawed,
then baked as usual.
0Cake. Bake and cool. If frosted, freeze before
wrapping to avoid sticking.To serve: unwrap frosted
cakes; thaw at room temperature. Thaw tmfrosted
cakes in wrappings at room temperature. Allow
about two hours to thaw alarge cdce.
Icings made with egg white do not freeze
satisfactorily.Those made with powdered sugar,
butter, fudge or whipped cream freeze well.
eCookies. 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
nccde(i, without defrosting, and bake.
QPies. Most pies except cream, custard or meringue-
topped pies freeze well, baked or unbaked. Baked
pies store for alonger time. Omit steam vents from
pies to be frozen unbaked.
To serve unbaked pies: Cut steam vents in top crust
and place frozcmpie in oven at usual temperature.
!ncrcasc baking time io to 15 minutes. Thaw frozen
baked pies, wrapped, for ito 1Xhours at room
temperature. To 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
temperatureor warm, unwrapped,in 300°Foven.
@Main Dishes. Such foods as chili, spaghettisauce,
casseroles,etc., are prepared in the samemanner as
for immediate servingwith the exceptionof
seasoning.During storage,onionflavorbecomes
less noticeableand celery flavormore pronounced.
Spices also lose their strengthduring long periodsof
storage. Ornitpotatoesfrom stewsand soupsas they
become mushy.
Cool main dishes after cooking;package in
moisture/vapor-proofmaterial and freeze. To serve
these foods, thaw gradually over low heat adding a
little liquid if necessary to prevent foods from
stickingto the pan. Or heat in a300”Foven for
about 1hour or untilheated thoroughly.
eSandwich Tips. All varieties of bread can be frozen.
Spread softened butter on each slice, then spread
filling. It is not advisableto use salad dressings for
spreading as they separateand 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
moistenedwith milk,cream,picklerelish,chilisauce,
catsup,fruitjuice,alittlemayonnaiseor saladdressing.
Lettuce or other salad greens and raw vegetables do
not freeze well and should be addedjust before
serving.
Wrap sandwiches in moisture/vapor-proof material
and freeze.
Properpackagingis essentialfor successfulfreezing.Becausesolidlyfrozen
foodslose moisturein thedry 0° to 5°F.temperatureof afreezer,they must
be properlypro~ectedby top qualitypackagingmaterialsthat are moisture/
vapor-proof.Freezer tapeis usedto sealwrappingsand for labeling.
Freezer packaging materials
Materials Ikw?s MateB*iak5 uses
Cartonswith moisture, Fruits, vegetables, Laminatedpaper Meats
and vaporproof liners somemeats Heavy-dutyfoil Meats,bakedgoods,
Foil containers Cookedfoods leftovers
Polyethylenebags Baked foods,meats Cellophane Baked goods,
sandwiches,small
meatcuts
Glass freezerjars Juices,fruits,vegetables,
cookedfoods
Plastic containersand Sauces,fruits,vegetables,
boil-inbags cookedfoods
Packaginginstructions \
Butchers’ Wrap
Drugstore Wrap
~, placefood in center
of wrapping paper.
2. Bring two parallel
edges together.Fold
in lock seam, repeat
until the last fold rests
firmly on food.
Place food diag&mllyon one corner of paper. Roll
paper and food together diagonally,folding in extra
material as you roll. Seal with freezer tape.
Cartonsandcontainers.
Fruits, vegetables and
cooked foods may be
packaged in freezer
cartons, containers
andjars.
l=”
‘--- -.
—— —I
Fold ends, excluding
as much air as
possible. Seal with
tape or tie f’irmlywith
heavy string.
Aluminum foil.
Place food on heavy-
duty foil and mold foil
to shape of the food.
Only one thickness is
required.No heat sealing
or taping is necessary.
3. 1.—— — .——
Labeling containers.
Be sure to label all
containers and packages
with contents and date
that it was placed in the
freezer.
i-——-
L. .- —..———— I
IDefrosting
Dependingon theclimateyou livein, humidityand
usage,your freezer may need defrostingonly once or
twiceayear. If possible,chooseatime to defrost
whenfood supplyis lowest.Defrostingcan be done
quicklyand easily by scrapingfreezer surfaceswith a
plasticscraper or wooden.spatulaW@rost is more
than 1/4inch thick.
DOINOT use any electricaldevice in defrosting
yourfreezer. DO NOTuse an ice pick or sharp
edgediristment asitmay damageor scratchthe
freezer.If frost is too thickor too hard to be scraped,
we suggestyou do the following:
1.Remove power cord from outlet.
2. Remove all food from freezer.Food maybe
temporarily storedin large corrugated paper boxes,
insulatedbags, towels or wrapped in newspapers to
preserve coldness.
3. Yourfreezer has adefrost water drain at the front
(
and ahose adapter thatis packaged in abag in the
bottom of the freezer. Remove the drain capon the
front of the freezer, insertthe hose connector and
attach the hose. After attaching the hose, remove
thedrainpluginsidethecabinet.Spongeremaining
moisture from the bottom of the freezer.
4. Defrostingwilltakelesstimeif you have the freezer
lid open and remove large, loose pieces of frost
~before they melt, or add pans of hot water.
NOTE: Watermay drip from the back flange of the
lid cover duringdefrosting.This is normal.Ice
buildsup in the lid insulationwhen the lid is open
for addingor removing food and melts during the
defrostingoperation.
5. After frost is completelyremoved,rinse the inside
of the freezer with asolutionof warm water and
baking soda (aboutone tablespoonof sodato each
qual ofwater).Rinsewithcleanwaterand wipedry.
DO NOT use harsh or grittycleaners in the interior.
WARNING:When cleaning in the vicinity of
electricalparts (lamp+ switdws9controls, etc.)
wring excess moisture out dsponge or cloth so
that it will be Mm4y damp to prevent water or
liquid from getting into any electrical part and
causing apossible shock hazard.
6. Replace the drain plug insidethe cabinet and the
cap on the defrost drain.
‘7.Fold over and dry the gasket on the hinge side of
the lid.
8. Plug in the freezer at the electrical outlet. Turn the
temperature control to its regular position and
return food to the freezer.
YourFreezer
oOutside.Protectthepaintfinish. The finish on the
outside of the freezer is ahigh quality, baked-on
paintfinish.Withpropercare, it will stay new-looking
and rust-free for years. Apply acoat of appliance
polish wax when the freezer is new and then at least
twice ayear, Appliance polish wax also works well
to remove tape residue from freezer surfaces.
Appliance Polish Wax &Cleaner (Cat No.
WR97X0216) is available from GE Service and
Parts Centers.
Keep the finish clean. Wipe with aclean cloth
lightly dampened with appliance polish wax or mild
liquid dishwashing detergent. Dry and polish with a
clean, soft cloth, Do not wipe the freezer with a
soiled dishwashing cloth or wet towel. Do not use
scouring pads, powdered cleaners, bleach, or
cleaners containing bleach.
CAUT1ON—Care should be taken in moving the
freezer away from the wall. All types of floor
coverings can be damaged, particularly cushioned
coverings and those with embossed surfaces.
~Inside. Clean the inside of your freezer at least once
ayear. We recommend that the freezer be unp~ugged
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.
Usewarmwaterandbakingsodasolution—abouta
tablespoonofbakingsodatoaquartofwater.Rinse
thoroughlywithwaterandwipedry.Donotuse
cleaningpowdersorotherabrasivecleaners.
An open box of baking soda in the freezer will
absorb stale freezer odors. Change the box every
three months.
hcaseof P’wver mm’%%
1.Keep freezer dooi-closed.Yourfreezerwillkeep WARNING: Handlingof dry ice can cause your
food frozen for 24 hoursprovidedwarmair is not hands to freeze, Glovesor other protectionis
admitted. recommended.
2. Iffreezer is out of operationfor 24hours or more, 3. If dry ice is not available,inovefood to afrozen
add dry ice. Leave ice in largepieces.Add more ice food lockertemporarily—untilpower is restored.
asrequired.
Lodxwion
Yourfreezer should be convenientlylocatedfor day- The freezer must be solidypositionedon the floor if it
to-day use in adry,well-ventilatedroom. istofunctionatitsbest.Shimsmaybe usedtoaccomplish
For most efficientoperation,it shouldnot be located this wherever the floor is too uneven. If the place
where the air temperaturearound the freezer is higher selectedfor the freezer is damp or moist,place 2 x 4’s
than 11O”F.or colder than 32°F. under its entire length to assure adequate support.
Be sure to install your freezer on afloor strong
enough to supportit when it is fully loaded.
Also see Energy-Saving Tipsregarding location. (mxmMw!s
Allow 3inches on all sidesfor proper air circulation.
—.
what MmGomV“catim when YouMove
To maintain freezer in operationduring vacations, be Disconnect the power cord plug from the wall outlet.
sure your house power is notturned off. Remove foods, defrost and clean the freezer.
For extended vacations or absences, you may prefer to Secure all loose items such as grille and shelves by
moveyOLUfrozen foodsto astoragelockertemporarily. taping them securely in place to prevent damage.
If your freezer is to be left empty, disconnectpower Be sure freezer stays in upright position during actual
cord plug from wall outlet. To prevent formation of moving and in van. The freezer must be secured in
odors, place open box of baking soda in freezer and
leave freezer lid open. van to prevent movement. Protect outsideof freezer
with blanket.
When the freezer is not operating, it can be left in an
unheated house or room without damage to cabinet or
mechanism.
13
IMPORTAN’I’...P1WWread!carefully
How to connect Electricity
For personal!safety,thisapp~iancemust be
properlygrounded.
The powercord of
thisapplianceis
equippedwith a
three-prong
(grounding)plug
whichmates with
astandardthree-
Prong (grounding)
wall outletto
minimizethe
possibilityof
electric shockhazard from this appliance.
F’FE
MET
Have walloutletand circuitcheckedby aqualified
electricianto make suretheoutlet is properly
grounded.
Where astandardtwo-prongwall outletis
encountered,it is yourpersonalresponsibilityand
obligationto have it replaced with aproperly
groundedthree-prongwall outlet.
DONM’, UNDERA13?3?
cur Cm ‘mm
PRONGI?ROMI’m POWERCORD”
Use Plug
Because of
potential safety
hazards under
certain conditions,
we strongly
recommendagainst
use of an adapter
plug. However,
if you stillelect to
use an adapter,
where loc~lcodes
ALIGN LARGE Ilm I
\
PRONGS/SLOTS~
TEMPORARYMETHOD
BEFOREUSE
permit, aI
TEMPORARY CONNECTION may be made to a
properly grounded two-prong wall outlet by use
of aUL listed adapter available at most local
hardware stores.
The larger slot in the adapter must be aligned with the
Iarger slot in the wall outlet to provide proper polarity
in the connection of the power cord.
CAUTION: Attaching adapter groundterminal to
wall outletcover screw does not ground the appliance
unless cover screw is metal, and not insulated, and
wall outletis grounded throughhouse wiring. You
shouldhave the circuit checked by aqualified
electrician to make sure the outlet is properly
grounded.
When disconnectingthe 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 unti~aproper ground has been
established.
Because of potential safety hazards under certain
conditions, we strongly recommend against the use of
an extension cord. However, if you stillelect to use an
extension cord, it is absolutely necessary that it be a
UL listed 3-wire grounding type appliance extension
cord having agrounding type plug and outlet and that
[IN:electrical rating of the cord bc 15amperes
(minimum) and 120volts.
Electrical
The freezer should always be plugged into its own
individual electrical outlet which has avoltage
rating that matches the rating plate.
This provides the best performance and also prevents
overloading house wiring circuits which could cause a
fire hazard from overheated wires.
—
PROBLEM IFOSSIBLECAUSE
R?EEZER Dms
NOT OPERATE *Freezer may not bepluggedin.
@
Ifplug is secureandthefreezerstillfails to operate,plug asmallapplianceinto
thesameoutletto determineif thereisatripped.circuitbreaktxorburnedoutfuse.
FREEZERSTx.Rm
TOO FR13QUIWI’LY *Packageholdinglid open,or lid openedtoo frequerktiyor too king.
*Temperaturecontrolseton too cold a$etting.
*Unifom temperatu~ein cabinetis beingma.inta.ined~ . ,
I~Package holdinglid open, or lid opened too frequentlyor too long.
eTemperaturecontrol seton too cold asetting.
eInadequateair circulationspacearoundcabinet, ~
FREEZEROPERATES
TOO LONG
NOISY OPERATION *Thefloormaybeweak,causingthefreezertovibratewhenthe’cmripressoris on.
@Cabinetis notpositionedsolidlyonfloor.Useshimsto corr6ctforunevenfloor.
CABINET VIBRATES eWeaknessin room floor.Placing 2X4’sunderthelengtho!~e freezerwillhelp
supportit and may reduce vibration. ,.
~Cabinetnotpositionedsolidlyonfloor.Use shimsfor,ti~ven floor.
FREEZER TEMPERATURE
TOO WARM ~Packagehokiinglidopen,orlidopenedtoofrequentlyortookmg.
~Temperaturecontrolnotatcoldenoughsetting.
ALARMSOUNDS *Freezerhasnotyetcooleddowntier temperaturecontroldialis turnedto acolder
setting.SetTEMPALARMswitchOFFtemporarilyuntilnewcoldlevelisreached.
“Alotofunfrozenfoodaddedatonetimewillraiseikezer temperature.SetTJ3MP
ALARMswitchatOFFtemporarilyuntiltemperaturereturnsto nomnalforthe
seIectedsetting.
FOODSDEFROSTING eBlownfuseor trippedcircuitbreaker.
~Notpluggedin.
~Packageholdinglidopen,orlidopenedtoofrequentlyortoolong.
FREEZERTEMPERATURE
TOOCOLD oTemperature control set on too cold asetting.
FOODSDRYINGOUT *Packages not properly wrapped or sealed.
MOISTURECollecting
ONOUTSIDEOFCABINET eExtended hot, humid weather.
LIDWON’TFULLY
C~JUSEBY ITSELF ePackageholding lid open,
sL~J$’STARTING TIME
AFTER BEING OFF *Built-in overload protection.
EXCESSIVEFROST
BUILD-UP ~Package holdinglidopen,orlid openedtoofrequentlyor toolong.
eExtendedhot,humidweather.
IYOURGENERALELECTR#CFREEZER Staplesalesslip or cancelled check
WARRANTY here.Proofoforiginalpurchasedate
isneededtoOb%ainservice
WHATISCOVERED
PULL ONE-YEAR WARRANTY
Forone year from date of original
purchase,we will Provide,free of
charge,parts and“servicelabor in
your hometo repairor replace
any pafi of the treezer that fails
becauseof amanufacturing
defect.
FULL FIVE-YEAR WARRANTY
Forfive years from date or original
purchase,we will provide,free of
charge,parts and servicelabor in
your hometo repair or replace any
pati of thesealed refrigerating
“, system (the compressor,
cbndenser,evaptirator and all
connectingtubing) that fails
becauseof amanufacturing
defect.
LIMITEDWARRANTY,
FOODSPOILAGE...
Wewill payforfoodspoilage
(notto exceedthecumulative
limitspecifiedbelow)thatoccurs
becauseof amanufacturingdefect
eitherin: a) anypafi of thefreezer
withinoneyearfromdateor original
purchase,orb) anypafi of the
sealedrefrigeratingsystemwithin
fiveyearsfromthedateof original
purchase. Cumulative
Freezer Capacity Limit
14.9cu. ft. and smaller $100.00
15.0 cu. ft. and larger $150.00
Within 30 days afier food
spoilage occurs,you must provide
satisfactory proof of the spoilage
to aService and Parts Center,an
authorized CustomerCare@
service or the dealerfrom whom
the freezer was purchased.
This warrantyis extendedto
the originalpurchaserand any
succeedingownerfor products
purchasedfor ordinaryhome use
in the 48 mainlandstates,Alaska,
HawaiiandWashington,D.C.In
Alaskathewarrantytsthe same
exceptthat it is LIMITEDbecause
you mustpayto shipthe productto
the serviceshopor for the service
technician’stravelcoststo your
home.
All warrantyservicewill be
providedby our Serviceand Parts
Centersor by our authorized
CustomerCare” servicersduring
normal working hours.
Should your applianceneed
service, duringwarranty period
or beyond,call 800-GE-CARES
(800-432-2737).
WHAT1SNOTCOVERED
~Service trips to your hometo
teachyou howto usethe product.
Readyour Useand Carematerial.
If you then have any questions
about operating the product please
contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center@
800.626.2000
consumer information service
~Improper installation.
If you have an installation problem,
contact your dealer or installer.You
are responsible for providing
adequate electrical, plumbing and
other connecting facilities.
~Food spoilage caused by:
a) Power interruption from the
utility.
b) Blown fuse, open circuit breaker
or other power disconnection on
the owner’s premises.
c) Freezer not operating because
of abnormally low electric power
voltage or inadequate house
wiring.
~Replacementof housefuses or v
resetting of circuit breakers.
@Failure of the product if it is used
for other than its intended
purpose or used commercially.
~Damageto productcaused
by accident, fire, floods or acts
of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you, This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
if further help is needed concerning this warranty, write:
Manager—Consumer Atiairs, GE Appliances, Louisville, KY 40225
~’-. -“
Pafl No. 162DI 522PO03 t-H5
k
bH/’ Pnlb
Pub No. 49-6734 FHIO FFl~:T,.
<-,>
1-34485-Rev. o
/
