GE FHIO User manual

Brand: GE

Model: FHIO

Category: Freezers

Type: User manual

This manual is also suitable for

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

—.--,—-... .... -.—.——--- —- ..

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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

“..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. (--..

Return the temperature con[rol to the original setting

Kti

or to No. 4after freezing is complete.

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

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)

—

(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

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).

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.

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.

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.

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

bH/’ Pnlb

Pub No. 49-6734 FHIO FFl~:T,.

<-,>

1-34485-Rev. o

GE FHIO User manual

Brand: GE

Model: FHIO

Category: Freezers

Type: User manual

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GE FHIO User manual

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