GE CB5 Installation instructions

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UseandCareof
manualdefrosting
chestmodels
a5 B15
CB8 B20
~10 CB25
Rulesfor
successfulfreezing p3
Howlongcanyou
storefoods? p4
Howtopackagefoods
foryourfreaer p8
DefrostingInstructions p~
-
use

klp us
helpyou.,❑
Readthis bookcarefully.
Page
Energy-SavingTips. . . . . . .Inside
Front Cover
ImportantCautions . . . . . . . . ...1
Writedownthe model
andserialnumbers.
It is intendedto helpyouoperate
and maintain yournewfreezer
properly. You’llfind them on a plateon
the sideof the cabinet. (Onsome
models,it’s behindthe small panel
on the sideof the cabinet.)
Howto ConnectElectricity. ...1.2 Keepit handyfor answersto your
questions.
InstallationRequirements , , , . ..2
OperatingYourFreezer ........2 These numbersarealso on the
ConsumerProductOwnership
RegistrationCardthat came with
your freezer.Beforesending inthis
card, pleasewrite these numbers
here:
Ifyoudon’t understandsomething
or need morehelp,write(include
yourphone number):
FreezerFeatures . . . . . . . . . . ...3
Food-Freezing
Suggestions. . . . . . . . . . . . . . ...3 ConsumerAffairs
GeneralElectric Company
Appliance Park
Louisville,KY 40225
SuggestedStorageTimes ......4 Model Number
FreezingMeat, Fish,
Poultry&Game, . . . . . . . . . . ...4 Keepproof oforiginal purchase
date(suchasyoursalesslip or
cancelled check)with this bookto
establishthe warranty period.
Serial Number
Usethese numbersin any
correspondenceorservice calls
concerning your freezer.
FreezingVegetables ,,,.......5
FreezingFruits, . . . . . . . . . . . ...6
FreezingDairy Products .......7 Ifyou receivedadamagedfreezer,
immediately contactthe dealer (or
builder)that sold youthe freezer.
FreezingPrepared Foods ., . ...7
FreezerPackaging. . . . . . . . . . ..8 Savetime and money.
Beforeyou call for service, chec
the Problem Solveron pages 11
and 12.It lists minor causes of
operating problems that you can
correct yourself. It could saveyou
an unnecessaryservice call.
Defrosting ..................9
UserMaintenance
instructions, . . . . . . . . . . . . . ..l0
in Caseof Extended
PowerFailure .,, ., . . . . . . . . ..l O
The Problem Solver. . . . . . ,11,12
lfYou Need Service ..........l3
Warranty, ..........BackCOver
Energy~SavingTips
*Location of your freezeris
important. Don‘tlocateit in awarm,
unventilated Iaundryarea orstorage
room. Avoid putting it next to your
range, aheating vent or where sun
will shine directly on it.
~Try to arrange your frozen foods
systematically so YOUcan find what
yOLIwant in the freezer quick]y.
@Don’t open the freezer lid /more
often than necessary and close it
assoan as possible, particularly in
hot, humid weather,
*Whenusingyourfreezer,be
careful not to ieave the lid open.
Alwayscheckto makesurethe
freezerlid isproperlyclosed
beforeleavingthe house or retiring
for the night.
*If you turn the temperature
control to the coldest position for
quick freezing,don’t forget to turn
it backto the regularsetting.

poor or questionable, get rid of it:
Thefood maybe dangerous to eat.
Even partial thawing and refreezing
reduce the eating quality of foods,
particularly fruits, vegetables, and
preparedfoods.The eating quality of
red meats isaffected lessthan that
of many other foods. Userefrozen
foodsassoon aspossible–they
won’t keep as long asfoods frozen
only once, and the sooner they’re
used,the better their eating will be. l!
*Ifyouroldfreezerisstillaround
the housebut not in use,besure
to removethe lid or dmr. This will
reduce the possibility of danger to
children.
*
ector end.
Afteryourfreezer is in operation,
donottouchthecoldsurfaces,parti-
cularlywhenhandsaredamporwet.
Skin mayadhere to these extremely
cold surfaces.
~Mnotoperateyourfreezerinthe
presenceofexplosivefumes.
Installation Requirements– I
Howtoconnect
electricity
For personalsafety,
thisappliance mustbe
properly grounded.
The power cord of this appliance
is equipped with athree-prong
(grounding) plug which mates with
PREFERRED
METHOD
Fig, 1
INSURE PROPER
GROUND EXISTS
BEFOREUSE
&S{standardthree-prong (grounding) ]
=~all receptacle (Fig. 1)to minimize Have the wall receptacle and
the possibility of eiectric shock
hazard from this appliance. circuit checked by aqualified
electrician to make sure the
receptacle is properly grounded.
1
by aqualified individual. ~
‘g:
B. Before cleaning. m-
ink-:
-.1
SAVETHESE
lNSTRUCT!ONS
PleaseRead
Where astandard two-prong wall
receptacle isencountered, it isthe
personal responsibility and obli-
gation of the customer to have it
replaced with aproperly grounded
three-prong wall receptacle.
Do NOT,UNDER ANY circum-
stances,CUT OR REMOVE
THE THIRD (GROUND]PRONG
F50M THE POWER CORD.
(continued next page)
Part No. 468311P04
1“

use ofadapterplug
Becauseof potentialsafetyhazards
undercertairi conditions,westrongly
recommendagainstuseofanadapter
plug. However,ifyoustill elect to use
anadapter,where localcodespermit,
aTEMPORARYCONNECTIONmay
bemadetoaproperlygrounded
two-prong wall receptacle by useof
aUL listed adapter (Fig.2)available
at most local hardwarestores.
ITEMPORARYMETHOD I
(ADAPTERPLUGSNOT
PERMITTED IN CANADA)
~
1,
ALIGN LARGE @
i[
PRONGS/SLOTS
T-
,;$:;. “~>
\:. -.: ~Q‘/
-> INSUREPROPER
w~ ;;g~g;::cT,oN
Fig. 2BEFOREUSE
The larger slot inthe adapter mustbe
aligned with the largerslot inthe wall
receptacle to provide proper polarity
in the connection of the powercord.
CAUTION:Attaching adapter
ground terminal to wall receptacle
cover screw does not ground the
appliance unless cover screw is
metal, and not insulated, and wall
receptacle is grounded through
house wiring. Customer should
have the circuit checked byaqual-
ifiedelectricianto makesure the
receptacle is properly grounded.
When disconnectingthe power
cordfromtheadapter,alwayshold
the adapter with one hand. If this
is not done, the adapter ground
terminal is very likely to break
with repeated use.
Should the adapterground
terminal break, DONOTUSEthe
appliance untilaproperground
hasagain been established.
~dex~e
Because of potential safety hazards
undercertainconditions,we strongly
recommend against the use of an
extension cord. Howeverjif you still
elect to use an extension cord, it is
absolutely necessarythat it be a l.JL
listed3-wiregroundingtypeappliance
extensioncordhavingagrounding
type plugand outlet andthat the
electrical ratingofthe cord be 15
amperes(minimum)and 120volts.
Suchextensioncordsareobtainable
throughyourlocalserviceorganization.
~~e freezer shouldalways
be pluggedintoitsown
individualelectricaloutlet—
(115volt, 60 Hertz,single phaseAC.
Some modelsarealsorated100voit,
50 Hertz.Checkthe modelandserial
number plate.)
Thisisrecommended for best perfor-
manceandto prevent overloading
house wiring circuits, which could
cause apossible fire hazardfrom
overheating wires.
Freezerinstallation
Location
Yourfreezer should be conven-
iently located for day-to-day use
in adry, well-ventilated room.
For most efficient operation, it
should not be located where air
temperature around the freezer is
ever higher than llO°F. or colder
than 32°F.
Be sure to install your freezer on
afloor strong enough to support it
when it is fully loaded.
The freezer must be solidly
positioned onthe floor if it isto
function at its best. Shims maybe
used to accomplish this wherever
the floor is too uneven.
Also see Energy-SavingTips e
regarding location.
Clearance
Allowa3-inch clearanceonallsides
for proper aircirculation,
OperatingYour
Freezer
Statiing
1. Cleanthe inside of the freezer
with amild solution of baking soda
and water (see page 10).
2. Connect cord to power outlet.
3. Turntemperature control to
No. 1.This isthe normal setting
for safe long-term freezing. For
colder temperatures, turn-to
higher numbers. m
4. Allow freezer to operate for at —
least two hours before placing food
inside.
TemperatureControl
Freezing temperature selection is
made by setting control from No. 1
to No. 9(coldest).
Normal safe freezing level isob-
tained bysetting the control at No. 1.
Temperature control has no OFF
setting. This prevents the freezer
from being turned off accidentally.
2

Freezer Features
m
Iidirtgbasket
(OnmodelsSO equipped)
Keeps frequently-wanted foods
within easyreach; can be moved aside
to make foods below more readily
accessible. (Some GE Food Freezers
have two baskets).
Verticaldivider
(onmodelsso equipped)
Helps you organize the contents of
your freezer by kind.
Key-ejeotinglock
[onmodelssoequipped)
Keeps your frozen food supply
secure, discourages unauthorized
“exploring.” The spring-loaded
lock is designed so that the key is
automatically ejected—key will
not remain in lock in either the
open or locked position.
Keep key out of reach of children
andaway from food freeze~
10Rules
forsuccessful
Food Freezing
1. Freeze the best. Freeze only top-
quality foods. Freezing retains quality
and flavor; it cannot improve quality.
2. Keep workarea clean.
3. Workquickly.The quicker fruits and
vegetables are frozen after picking,
the better the frozen product will be,
You’ll save time, too, because less
culling and sorting will be necessary.
4. Choosecorrectpackagingmaterials.
Frozen foods will dry out if not prop-
erly wrapped or packaged. Both rigid
containers and flexible bags or wrap-
pers can be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructionsfor
freezing different types of food.
6. Freeze foodsin practicalmeal-
sized packages.
7. Fillcontainerproperly.When placing
liquid orsemi-liquid food in containers,
leave about %“at top (Ifi” for glass
containers)to allow for expansion dur-
ing freezing.
8. Freeze correct quantities.There is
an established maximum of food your
freezer is designed to freeze at one
time—approximately 3pounds per
cubic foot of freezer capacity. In
normal position, your freezer’s con-
trol dial will maintain sufficiently low
temperatures in the freezer to freeze
recommended quantities of food.
If you have alarge quantity of food
you wish to freeze, store part of it in
the fresh food compartment of your
refrigerator until the first quantity
is frozen.
9. Freeze foods quickly.Continually
rotate frozen foods to the top of the
freezer so the longest-frozen foods
are used first+
10. Store frozen foods immediately.
Commercially frozen food can be
stored any place in the freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
3
HelpfulMaterials
You’ll find these materials helpful in
preparing foods for the freezer:
~Large kettle with close-fitting lid
for blanching vegetables and fruits
@Fine sieve or small colander to put
vegetables in for blanching
~Assortment of knives for cutting up
meat, fruits and vegetables.
@Rolls of absorbent paper towels or
soft cloth towels for draining foods
*Proper freezer packaging materials
for various types of food (see page 8).
@Small loading funnel for fruit and
Vegeldble containers, to keep sealing
edge clean.
eGlass marking pencil for labeling
packages.
~Roll of freezer tape
Quick-freezing
For quick-freezing large amountsof
food, turn control to No. 9two hours
before loading.
Return the temperature control to
No. 1after freezing is completed.
Never freeze morethanthree pounds
of food per cubicfoot of freezer
capacityat one time.
Part No. 468311P04

Freezing Vegetables
reparationforfreezing
1. Only vegetables at their peak of
maturity should be chosen for freez-
ing. Some varieties of vegetables
are better adapted for freezing than
others. For complete information,
contact your County Extension
Service,
2. Sort, clean,and wash vegetables
in cold water. Keep those of the same
size all together. Large pieces take
longer blanching.
3. Work with small amounts, about
one pound, that can be packaged in
ashort time,
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging. Proper blanching
stops the ripening process so vege-
tables are held at their peak of
freshness.
Boiling-water method
(a) Select large utensil of 4- or5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Use two
gallons for each pound of leafy vege-
tables. Bring water to boiling.
(b) Blanch one pound of vegetables
tatime. Place vegetables in awire
basket or colander. Immerse in boiling
water and cover. Count time imme-
diatelyafter boiling begins (see chart at
right), For high altitudes, add 1minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time asfor blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
anddrain on towels.
Steammethod
Usepressurecooke~ vegetable
blanchec or other large utensil.
(a),Fill utensil with 2inches of water.
Br~ngto boiling point.
(b) Placevegetables in awire basket
or rack above the boiiing water. Cover
and begin timing immediately (referto
chart at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using apressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by plung-
ing them into ice water, or under cold
running water. Remove from water
and drain on towels,
egetables in moisture/vapor-
proof containers. Leave ~,f-inchhe~d
space in package (1X-inch for glass
containers). Freeze quickly.
I
I
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling Steam
Water
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2min. 3rein?’ Pack whole stalks ~arallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- Medium stalks directions, leaving no
tainers, or cut in 2-inch 3min. 4rein* head space, Seal.
lengths. Scald according
to size of stalk.
BEANS Cut snap beans in 1or
Green 3miny 4Y2min. Chill and drain, Pack in
2-inch pieces. Leave freezer carton leaving
“French” beans whole or Yz-inch head space,
slice.
BEANS Wash and sort pods in cold
Lima Small Cooi promptly in cold
water. Scald, cool in ice 1rein? 4min. water. Drain. Pack in
water and sqeeze beans Medium to large cartons, bags or boxes,
out of pods. 2t03 4t05 leaving h-inch head
min. min. space. Seal.
BROCCOLI Select tender uniform 3min. 5rein? Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teaspoonfuls salt leaving no head space.
in 1gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1YZinches
across. Scald.
BRUSSELS Clean and cut sprouts 4rein* 5Y2min. Chill and drain. Pack in
SPROUTS from main stem, sort ac- freezer containers, leav-
cording to size and scald. ing no head space.
CAR ROTS Clean, wash and peel. 3rein? 4fi min. Chill, drain and pack into
Leave small carrots whole. containers, leaving Yz-inch
Cut others into slices head space.
or cubes.
CAULIFLOWER Trim and wash. Break into 3rein** 4% min. Chill immediately. Drain.
flowerets 1inch wide and Package compactly, leav-
about lYz to 2inches long.
Soak in salted water for ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young corn with Small ears
thin, sweet milk. Husk and Chill twice as long as you
7rein* 9min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according 9min3 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein* 12 min.
CORN Scald corn on cob and 5t06 6min.
Whole Kernel Package. Leave Yz-inch
chill. Cut off whole kernels. min Fhead space.
GREENS Beet greens, collards, Beet greens, kale,
kale, mustard greens, Chijl in cold water and
chard, mustard and drain thoroughly be-
spinach, Swiss chard, turnip greens tween absorbent towels.
turnip greens. Wash and 2rein*
lift OUt of water to drain. Pack in freezer cartons or
Collards bags and seal.
Remove tough stems and 3min.
imperfect leaves. Cut in Spinach
pieces, if desired. Scald. lYzto2min?
PEAS Shell and discard over- 2rein** 2min. Chill and drain. Package
mature peas. compactly, leaving Yz-inch
head space.
POTATOES P@el and slice lengthwise Cool to room temperature.
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to 360°F for 4cartons and seal, To serve,
minutes until tender, but thaw and cook in 375° F
not browned. Drain well. fat until brown. Or cook,
unthaw-ed, in 500° Foven.
POTATOES Select smooth new pota- 3t05 Chili, drain, package in
‘ristl toes directly from garden. min. cartons, bags or boxes.
Wash, peel or scrape, and Leave Yz-inch head space,
scald. Seal.
‘OTATOES Wash. Cook until almost Pack in freezer containers,
;weot tender and cool. Peel; cut aliowing Yz-inch head
in halves, slice or mash. space. Seal.
;OUASH Select tender squash with 3min F4Y2 min. Chill immediately, drain
soft rind Cut in !j-inch and package. Leave
slices. Yz-inch head space, Seal.
*Preferred method **Use 4teaspoons salt to agallon
5Part No. 468311P04

FreezingFruits
Preparationforfreezing
1. Sortfruits for uniform ripeness,
quality and size.
2. Washfruits thoroughly incold water
and drain thoroughly.
3. Work with small quantities and
freeze quickly.
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.
5. Toavoid discoloration of apples,
apricots, peaches and pears, (1)add
ascorbic acid mixture to syrup (1tea-
spoon to 1cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1minute in solution of 3table-
spoons lemon juice 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.
Packing
Alwaysallowheadspace.Allow %-inch
head space in pint containers (1 inch
for glass), l-inch head space in quart
containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture. The method of
sweetening depends on fruit used.
See chart at right for recommended
method.
(a)Dry sugar pack. Suitable for fruits
that make their own juice when sugar
is added. Add dry sugar (see chart at
right) and stir gently until most of the
sugar has dissolved in the juice drawn
from the fruit, then pour into containers.
(b) Syrup pack. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow %-inch head
space (172inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Guideformakingsyrup
Cupsofsugar
P0rc8fltag0 tobeaddedper Approximate
of
3076
(light)k 1lb
40?6(light)* I@ IN
50%(medium) 25 l%
60%(medium) 3ti 2
65%(heavy) 4% 2U
FRfJIT PREPARATION PACKAGING
APPLES Wash, peel and slice apples to about Syrup pack: Slice into container,
Y?-inchthickness, If apples are to be cover with 4(.)7. syrup, Add 1teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup,
by (1) steaming for Ifi to 2minutes, or Sugar pack: Sprinkle Y?cup of sugar
(2) dipping in solution of 3tablespoons over each quart of apples. Stir to cover
lemon juice to 1gallon water for 1all surfaces with sugar. Seal. Adding
minute, rinsing in cold water, and 1teaspoon ascorbic acid to sugar is an
draining. Solution may be reused. extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color. Wash and sort as to size. with 4070 syrup to which ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling acid to 1cup syrup).
water YZminute. Sugar pack: Mix 1teaspoon crystalline
ascorbic acid with YZcup of sugar and
sprinkle over 1quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or [2) packed
berries should not be used. Wash in whole in a40to 50~0sugarsyrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack 4parts
on absorbent paper towels. of berries to 1part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator
Sour Mix 1part sugar to 4or 5parts fruit
until firm enough to remove pits. by weight until sugar is dissolved.
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet Cover with 407. sugar syrup which con-
cherries. However, sweet cherries may tains 1teaspoon ascorbic acid per cup.
be frozen whole, with or without pits.
CRANBERRIES Wash in iced water, stem and eliminate Cranberries may be packed whole,
poor berries. Drain well. without sugar, or in a 5070 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes Cover with orange juice or 3070 sugar half and remove seeds (remove water-
Honeydews syrup. Seal and freeze.
melon seeds as you cut balls). Scoop
Watermelons out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and Select firm fruit, free of soft spots. Peel
GRAPEFRUIT Pack sections in layers. Cover grape- with sharp knife just below white fruit with 307’ syrup containing 1
SECTIONS membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections fioin divider-membranes. Oranges do not need syrup. Stir in
Drain. YZteaspoon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold 407. syrup
Sort, peel (skins may be loosened by with 1teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in in container; cover with more syrup.
boiling water) and pit. Peel and slice 1Seal.
quart of peaches at atime.
PEARS Select pears which are fully tree- Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in Add 407. syrup to which ascorbic acid
halves or quarters. Heat in boiling 4070 has been added (1 teaspoon ascorbic
syrup for 1to 2minutes. Cool in syrup, acid to 1cup syrup). Seal
then drain.
PINEAPPLE Peel. core, slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with 30 Y.syrup.
Or, Pineapple juice could be used
PLUMS and Sort, wash In iced water. Halve and pit.
PRUNES Pack in carton and cover with 4070 or leave whole syrup to which 1teaspoon ascorbic
acid has been added per cup. Seal.
RHUBARB Wash, trim and cut stalks into l-inch Pack without sugar or cover with 4070
pieces or In lengths to fit package syrup. Allow head space Seal
+Recol]701etltiedforfl]os[fruits
Metl~od:Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using,
Place unopened containersin refriger-
ator. Serve while fruit is still slightly icy.
6

Freezing Dairy Products
eutter andMargarine
—Overwrap original carton in moisture/
vapor-proof material or enclose in
moisture/vapor-proof containers.
Cheese
Freeze cheese in %-to l-pound
pieces. Wrap in moisture/vapor-proof
material, Uncreamed cottage and
Camembert cheese may be kept in
the freezer though there maybe some
water separation on thawing. Cream
and processed cheese do not freeze
well as freezing affects their smooth
texture.
Cream
Ordinary household cream for table
use does not freeze well, but will be
suitable for cooking. Pasteurized heavy
cream containing not less than 40 per
cent butterfat may be frozen. Heavy
cream which hasbeen whipped freezes
well, too. Drop mounds of whipped
cream on baking sheets. Freeze.Trans-
fer frozen mounds quickly to arigid
container and seal, separating layers
with paper.
IceCream
Commercial ice creams can be
stored in the freezer in their original
carton, Home-made ice cream should
be packed in moisture/vapor-proof
cartons.
Fine-quality ice cream,with highcream
content, will normally require slightly
lower temperatures than“airy” aiready-
packaged brands with low cream con-
tent. Itwill be necessary to experiment
to determine the iocation inthe freezer
and the temperature controi setting to
keep your favorite ice cream at the
right serving temperature.
FreezingPreparedFoods
readandRolls
Bake, cooi, wrap and freeze. Toserve:
thaw in wrappings at room tempera-
ture. Or, heat or toast frozen. If desired,
wrap in foii and warm for 15minutes in
250° to 300° Foven, Note; most com-
mercially baked products should be
rewrapped in moisture/vapor-proof
materiai before freezing.
Biscuits
May be frozen baked or unbaked. To
serve baked biscuits: defrost in wrap-
pings at room temperature for one
hour. Reheat for 5minutes in 425°F
oven. Or piace frozen biscuits in 375° F
oven for 15 minutes. Unbaked biscuits
shouid be thawed, then baked asusuai.
Cake
Bake and cooi. if frosted, freeze before
wrapping to avoid sticking, To serve:
unwrap frosted cakes; thaw at room
temperature, Thaw unfrosted cakes in
wrappings at room temperature. Ailow
about two hours to thaw aiarge cake.
Icings made with egg white do not
freeze satisfactoriiv. Those made with
powdered sugar, butter, fudge or
hipped cream freeze well.
—Cookies
If baked before freezing, cooi and
package them carefuiiy in moisture/
vapor-proof materiai. They wiii thaw in
about 15minutes at room temperature
in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars.Siice as needed, without defrost-
ing, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze weii,
baked or unbaked. Baked pies store
for aionger time. Omit steam vents
from pies to be frozen unbaked.
To serve unbaked pies: Cut steam
vents in top crust and piace frozen pie
in oven at usuai temperature. increase
baking time 10 to 15 minutes. Thaw
frozen baked pies, wrapped, for 1to
1YZhours at room temperature. To
serve warm, unwrap without thawing
and heat in 300*F oven for 30 to 40
minutes.
QuickBr~a~s andMuffins
Bake, cooi and wrap at once, For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300° Foven.
Main Dishes
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same rnannerasfor immediate serving
with the exception of seasoning. During
Use oniy fresh eggs for freezing. Chiii
before freezing. Whole eggs may be
frozen or the whites and yoiks frozen
separately as foiiows:
Whole Eggs- Mix yoiks and whi!es
thoroughly with afork, Do not beat in
air. Add 1teaspoon sait to each 2cups
of eggs,
EggWhites– Separate and freeze in
recipe-sized amounts.
EggYolks–Separate and add 1tea-
spoon of sait or 1tablespoon of corn
syrup or sugar per cupfui of yoiks.
Biend with fork.
Packeggs in freezer carton aiiowing
Yz-inchhead space (l Yz-inchfor giass
containers). Thaw eggs in unopened
container in refrigerator or at room
temperature. -
storage, onion fiavor becomes iess
noticeable and ceiery fiavor more
pronounced. Spices aiso iose their
strength during iong periods of stor-
age. Omit potatoes from stews and
soups as they become mushy.
Cooi main dishes after cooking; pack-
age in moisture/vapor-proof materiai
and freeze. Toserve these foods, thaw
gradualiy over iow heat adding aiittie
iiquid if necessary to prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1hour or untii
heated thoroughly.
SandwichTips
Aii varieties of breads can be frozen.
Spread softened butter on each slice,
then spread fiiiing. it is not advisable
to use salad dressings for spreading
asthey separate andsoak into the bread.
Meat, fish, some cheeses, poultry and
peanut butter are recommended fiiiings
for freezing. Cooked eggs become
tough when frozen. Other fillings can
be moistened with miik, cream, pickie
reiish, chiii sauce, catsup, fruit juice,
aIittie mayonnaise or saiad dressing.
Lettuce or other salad greens and raw
vegetables do not freeze well and
shouid be added just before serving.
Wrap sandwiches in moisture/vapor-
proof material and freeze.
Part No. 468311P04
————— ——
Eggs

Proper packaging is essential for
successful freezing. Because solidly
frozen foods lose moisture in the dry
0° to 5°F temperature of afreezer,
they mustbeproperlyprotectedby
top qualitypackagingmaterialsthat
aremoisture/vapor-proof.Freezer
tape isused to seal wrappings and
for labeling,
Freezerpackaging
materials
Materials Uses
Cartons with Fruits,
moisture/vapor- vegetables,
proof liners some meats
Foil containers Cooked foods
Polyethylene Baked foods,
bags meats
Glass freezer jars Juices, fruits,
vegetables,
cookedfoods
Plastic containers Sauces, fruits,
and boil-in bags vegetables,
cooked foods
Laminated paper Meats
Heavy-duty foil Meats, baked
goods, leftovers
Cellophane Baked goods,
sandwiches,
small meat cuts
Packaginginstructions
DrugstoreWrap
1, Place food in center of wrapping
paper.
111111~ --- I
2. Bring two parallel edges together.
Fold in lock seam, repeat until the
last fold rests firmly on food.
~----——————— I
_. _.._
_——_._— -
3. Fold ends, excluding as much air
as possible. Seal with tape or tie firmly
with hea~/ystring.
Butchers’Wrap
Place food diagonally on one come @
of paper. Roll paper and food together
diagonally, folding in extra material
as you roil. Seal with freezer tape.
Cartonsandcontainers– Fruits,
vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.
1-.—
—.—
---- I
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.
—
I
Labeling containers– Be sure to
label all-containersandpackageswith
contents and date that it was placed
in the freezer.
8

Defrosting InstructIons
onotuseanyelectricaldevice
indefrostingyourfreezer.
Depending on the climate you
live in, humidity and usage,your
freezer mayneed defrosting only
once or twice ayear.If possible,
choose atime to defrost when
food supply is lowest.
The FastestWayto Defrost
Defrosting can be done quickly
and easily by scraping freezing
surfaceswith aplastic scraper
or wooden spatula when frost is
approximately 1/2 inch thick.
DO NOT usean ice pickorsharp
edgedinstrumentasitmaydamage
orscratchthefreezer.
For PeriodicComplete
Cleaningand FrostRemoval
If frost istoo thick or too hard to
be scraped,we suggestyou do the
following:
1.Remove power cord plug from
outlet.
2. Removeall food from freezer,
Food maybe temporarily stored in
large corrugated paper boxes, in-
sulated bags,towels or wrapped in
newspapersto preserve coldness.
3. Some models haveadefrost
water drain at the front and a hose
adapter that is packaged in bag in
the bottom of freezer. Ifyour freezer
isso equipped, remove drain cap
on front of freezer, insert hose
connector and attach hose.
Afterattachinghose,removedrain
pluginsidecabinet.Sponge remain-
ing moisture from of freezer
4. Youmay hasten defrosting by
leaving the freezer lid open and
removing large, loose pieces of
frost before they melt, or byadding
pansof hot water.
5. After frost iscompletely
removed, rinse freezer interior
with asolution of warmwater and
baking soda(aboutone tablespoon
of sodato each quart of water),
Mild soapandwarm water maybe
used,but follow with abaking soda
solution. Rinsewith clean water
and wipe dry. DO NOT use harsh
or gritty cleaners in the interior.
Warning:Whencleaninginthe
vicinityof-electricalparts(lamps,
switches,controls,etc.)wring
excessmoistureoutof spongeor
clothsothatitwill bebarelydamp
to preventwateror liquidfrom
gettingintoanyelectricalpartand
causingapossibleshockhazard.
6. Replacedrain plug inside
cabinet and cap on defrost drain
(onmodels so equipped),
7. Plug in freezer at electrical
outlet. Turntemperature control to
its regular position and return food
to freezer.
Pati No. 468311P04
m-
-..
-
w.
_= .
--
_. -

userMaintenanceInstructions
cleaningyour
freezer
Protectthepaintfinish.The finish
on the outside of the freezer isa
high quality, baked-onpaint finish.
With proper care, it will stay new-
iookingandrust-free foryears.Apply
acoatof appliance polishwaxwhen
the freezer is new andthen at least
twice ayear.
Appliance PolishWax&Cleaner
(Cat.No.WR97X216)isavailable
from GEAppliance PartsMarts.
Keepthefinishclean.Wipewith a
clean cloth lightly dampenedwith
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polishwithaclean,softcloth.Donot
wipe the freezer with asoiled
dishwashing cloth or wet towel. Do
notusescouring pads,powdered
cleaners, bleach, or cleaners con-
taining bleach.
Caution–Care should betaken in
moving the freezer awayfrom the
wall. All types of floor coverings
canbedamaged,particularly
cushionedcoveringsandthose
withembossedsurfaces.
Inside
whenyougoon
vacation
Tomaintainfreezerinoperation
duringvacations,besureyo6rrhouse
powerisnotturnedoff.For sure
protection of freezer contents, you
maywantto askaneighbor to check
the power supply and freezer oper-
ation every 48 hours,
~rextencfedvacationsorabsences,
youmaypreferto moveyour frozen
foodsto astoragelockertemporarily.
Ifyourfreezer isto be left empty,
disconnectpowercordplug from wall
receptacle.Topreventformation of
odors,placeopen boxof baking soda
in freezerand leavefreezer lid open.
Whenfreezerisnotoperating,it
can be left in an unheated house or
room without damageto cabinet or
mechanism.
Whenyoumove
Disconnect power cord plug from
wall receptacle. Remove foods,
defrost and clean freezer.
Be sure freezer stays in upright
position on/y during actual moving
and invan. Freezer must besecured
invanto prevent movement. Protect
outside of freezer with blanket.
Incase of extended
powerfailure:
1.Keepfreezerlid closed. Your
freezerwill keepfood frozenfor
24hoursprovidedwarm air isnot
admitted.
2. If freezer isout of operation for
24 hoursor more,adddry ice. Leave
ice in large piecesand place it on
top of food on eachshelf socold air
will flow down over ail the food. Add
more ice asrequired,
WARNBNG:Handling of dry ice can
causefreezing ofthe hands—gloves
orother protection isrecommended,
3. If dry ice is not available, move
food to afrozen food locker tempor-
ariIy—until power is restored.
Clean your freezer at least once a
year. Before cJeaningthe inside of
the freezer, be sure to remove the
power cord from the electrical
outlet.
Toclean the insideofthe freezer,
followDefrostingInstruction#5 on
page9.

IPROBLEM
FREEZER OPERATES
TOO LONG
NOISY OPERATION
CABINET V!BRATES
FRE=ER
TEMPERATURE
TOO WARM
POSSIBLECAUSE AND REMEDY
,,,,
~Packageholding lid open. “~ ,, . .
,.
@Lid opened too frequently or too ~ong, . .
i“,
oTemperature control set on too high anumbe~ .
*Inadequate air circulation space around cabinet. Needs proper, ~[earance’
at sides and back—seepage 2. ,.
@Weaknessin room flooK ‘,
~Cabinet not positioned solidly on flooc
eweaknessinroomfloor.
eCabinet not positioned solidly on floor.
~Lid opened too frequently or too’long.
@Package holding lid open.
(continuedflext page)
11 Part No. 468311P04

PROBLEM
FOODS DEFROSTING
FREEZER
TEMPERATURE
TOO COLD
FOODSDRYINGOUT
MOISTURE
COLLECTING
ONOUTSIDE
OFCABINET
LIDWON’T
FULLYCLOSE
SLOWSTARTING
riMEAFTERBEING
rURNEDOFFFOR
\PERIODOFTIME
XCESSIVEFROST
IUILD-UP
POSSIBLECAUSEAND REMEDY
eBlown f~s~ Or ~ripp~d circuit br~ake~
eNot plugged in,
*open.
eTemperature control set On ~oa high ~numbe~
oPackagesnot properly wrapped or sealed.
o&tended hot, humid weather.
~Packageholding lid open.
@Built-in overload protection.
@Lidopenedtoofrequentlyortoo long.
@Packageholdinglid open,
@Extendedhot,humidweather.
Ifyouneedmorehelp...call,tollfree:
TheGEAnswerCenter”
800.626.2000
consumerinformationsewice
.
12

obtainservice,seeyourwarranty
onthe pageof t~s book.
We’reproudof our serviceand
wantyouto be pleased. Ifforsome
reasonyou arenot happywiththe
serviceyou receive,herearethree
stepsto follow for further help.
FIRSTcontactthe people-who
servicedyourappliance. Explain
whyyou arenot pleased. Inmost
cases,this will solvethe problem.
NEXT if youarestill not pleased,
write all the details—including your
phone number—to:
Manager,Consumer Relations
GeneralElectric
Appliance Park
Louisvillej Kentucky40225
FINALLY,if your problem isstill not
resolved,write:
--
—1
MajorAppliance
ConsumerAction Panel
20 North WackerDrive
Chicago, Illinois 60606
13
—————
PafiNo.468311P04