GE CB5 User manual

‘
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Contents
Appliance Registration 2Model and Serial Numbers 2
Care and Cleaning 12 Moving &Vacation Tips 12
Defrosting 11 Power Failure 12
Energy-Saving Tips 2Problem Solver 13,14
Freezing Recommendations 5-10 Repair Service 15
Dairy Products 9Safetv Instructions 3
Fruit 8Temperature Alarm 5
Meat% Poultry and Fish 6Temperature Control 4
Packaging Suggestions 10 Warranty Back Cover
Prepared Foods 9
Storage Time 6
Vegetables 7
Installation 3,4
Adapter Plug 4
Clearances 4
Electrical Requirements 3,4
Extension Cord
Grounding :
Location 4GEAmnvw&ntw@
Lock 5m@UUU
Chest Models
CB5 CB15
CB7 CB22
CB1O CB27
GEA#imcGs

Helpus helpyou...
Read this book carefully.
It is intended to help you operate
and maintain your new freezer
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase
date (such as your sales slip or
cancelled check) with this book to
establish the warranty period.
Write down the model
and serial numbers.
You’ll find them on aplate located
at the top left outside rear corner of
the freezer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your freezer. Before sending in this
card, please write these numbers
here:
ModelNumber
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your freezer.
If you received adamaged freezer,
immediately contact the dealer (or
builder) that sold you the freezer.
Save time and money.
Befon you call for service, check’
the Problem Solver on pages 13
and 14. It lists causes of minor
operating problems that you can
correct yourself.
Energy-savingtips
.Location of your freezer is 9
important. Don’t locate it in awarm, ~:’
unventilated laundry area or storage
room. Avoid putting it next to your
range, aheating vent or where the
sun will shine directly on it.
.TV to arrange your frozen foods
systematically so you can find what
you want in the freezer quickly.
●Don’t open the freezer lid more
often than necessary and close it
as soon as possible, particularly in
hot, humid weather.
●When 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.
.If you turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
.- .QiE-
.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructionsbefore usingthisappliance.
WARNING—when using this
appliance, always exercise basic
safety precautions, including the
following:
.Use this appliance only for its
intended purpose as described in
this Use and Care Book.
●This freezer must be properly
installed in accordance with the
Installation Instructions before it
is used. See grounding instructions
below and on page 4.
.Never unplug your freezer by
puliing on the power cord. Always
grip plug firmly and pull straight out
from the outlet.
●Repair or replace immediately
all electric service cords that
have become frayed or otherwise
damaged. Do not use acord that
shows cracks or abrasion damage
along its length or at either the plug
or connector end.
‘---*After your freezer is in operation,
~Jo not touch the cold surfaces,
“’particularly when hands are
damp or wet. Skin may adhere to
these extremely cold surfaces.
●Do not operate your freezer in
the presence of explosive fumes.
.Don’t refreeze frozen foods
which have thawed completely.
You may safely refreeze frozen
foods that have thawed ifthey stil!
contain ice crystals or if they are
still cold—below 40*F. (Shellfish
cannot be kept above 10°F. safely
because of bacteria growth.)
Thawed ground meats, poultry,
or fish that have any off-odor or
off-color should not be refrozen
and should not be eaten. Thawed
ice cream should be discarded. If
the odor or color of any food is poor
or questionable, get rid of it. The
food may be dangerous to eat.
Even partial thawing and refreezing
reduce the eating quality of foods,
particularly fruits, vegetables, and
prepared foods. The eating quality
of red meats is affected less than
that of many other foods. Use
refrozen foods as soon as possible
—they won’t keep as long as foods
frozen only once, and the sooner
they’re used, the better their eating
will be.
●If your old freezer is still around
the house but not in use, be sure
to remove the lid or door. This will
reduce the possibility of danger to
children.
Caution should be used when
removing the door of afreezer.
Particular caution should be used
when removing the lid of achest
freezer, as most chest freezer lids
are under spring tension. Contact
the manufacturer’s representative
for amethod of safe removal.
Instructions for removing the lid of
your new chest freezer are located
on the back of the cabinet.
●Unplug your freezer:
A. Before making any repairs,
Note: W? strongly recommend
that any servicing be performed
by aqualified individual.
B. Before cleaning.
C. Before changing light bulb.
Note: Turning the temperature
control to the OFF position does
not remove power to the light
circuit on models with interior !ight.
SAVE THESE
INSTRUCTIONS
klS~lbtiOt’1 ReqUi~men&–lMPORTANT... Please Read Carefully
How to connect
electricity
For personal safety,
this appliance must be
properly grounded.
The power cord of this appliance is
equipped with athree-prong
(grounding) plug which mates with
astandard three-prong (grounding)
PREFERRED
METHOD
Fig. 1/j’ r;
‘pi
(JJ
‘1\1
v, !
‘%
/c“~
.\ ‘\,
INSUREPROPER
GROUND EXISTS
BEFOREUSE
wall outlet (Fig. 1)to minimize the Have the wall outlet and circuit
‘xsibility of electric shock hazard
om this appliance. checked by aqualified electrician
to make sure the outlet is properly
grounded.
Where astandard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replaced with aproperly
grounded three-prong wall outlet.
DO NOT, UNDER ANY
CIRCUMSTANCES, CUT
OR REMOVE THE THIRD
(GROUND) PRONG FROM
THE POWER CORD.
(continued next page)

Installation Requirements (continued)–IMPORTANT. . . PleaseRead Carefully
Use of adapter plug
Because of potential safety
hazards under certain conditions,
we strongly recommend against
use of an adapter plug. However,
if you still elect to use an adapter,
where local codes permit, a
TEMPORARY CONNECTION may
be made to aproperly grounded
two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available
at most local hardware stores.
TEMPORARYMETHOD
(ADAPTERPLUGSNOT
PERMITTEDINCANADA) F%
ALIGNLARGE MINd
The larger slot in the adapter must
be aligned with the larger slot in the
wail outlet to provide proper polarity
in the connection of the power cord.
CAUTION: Attaching adapter ground
terminal to wall outlet cover screw
does not ground the appliance
unless cover screw is metal, and
not insulated, and wall outlet is
grounded through house wiring.You
should have the circuit checked by
aqualified electrician to make sure
the outlet is properly grounded.
When disconnecting the power
cord from the adapter, always
hold the adapter with one hand.
If this is not done, the adapter
ground terminal is very likely to
break with repeated use.
Should the adapter ground
terminai break, DO NOT USE the
appiiance until aproper ground
has been established.
Use of extension COKIS
Because of potential safety
hazards under certain conditions,
we strongiy recommend against
the use of an extension coKL
However, if you still elect to use an
extension cord, it is absolutely
necessary that it be aUL listed
3-wire grounding type appliance
extension cord having agrounding
type plug and outlet and that the
electrical rating of the cord be 15
amperes (minimum) and 120 volts.
The freezer should always
be plugged into its own
individual electrical outlet-
(115volt, 60 Hertz single phase
AC). This is recommended for best
performance and to prevent
overloading house wiring circuits,
which could cause apossible fire
hazard from overheating wires.
Fmzer Installation ~
bcdofl
Your freezer should be conveniently
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 11O*F.or colder
than 32°F.
Be sure to install your freezer on a
floor strong enough to support it
when it is fully loaded.
Also see Energy-Saving Tips
regarding location.
The freezer must be solidly
positioned on the floor if it is to
function at its best. Shims maybe
used to accomplish this wherever
the floor is too uneven. If the place
selected for the freezer is damp or
moist, place 2 x 4’s under its entire
length to assure adequate support.
Clearance
The lid and hinge arrangement
makes it impossible to install the
freezer directly against awall. The
space at the back is essential to
maintain proper air circulation
around the freezer.
OperatingYour
Freezer
Starting
1. Clean the inside of the freezer
with amild solution of baking soda
and water (see page 12).
2. If the lid was removed, make
sure all wires are reconnected.
3. Connect cord to power outlet.
4. Set alarm (if your freezer has
one) to OFF. -:
5. Turn temperature control to
No. 4. This is the normal setting for
safe long-term freezing. For colder
temperatures, turn to higher
numbers.
6. Allow freezer to operate for at
least two hours before placing food
inside.
7. Set alarm to ON.
Temperature Control
Freezing temperature selection is
made by setting the control from
No. 1to No. 7(coldest).
Normal safe freezing level is
obtained by setting the control
at No. 4.
Turning the temperature control all
the way to the left to or past “O”
until it clicks will switch off power
to the compressor.

Freezer Features
*
Iiding basket
on models so equipped)
Keeps frequently-wanted foods
within easy reach; can be moved
aside to make foods below more
readily accessible. (Some GE food
freezers have two or three baskets.)
Built-in lock
(on models so equipped)
Interior light If you have alarge quantity of food
(on models so equipped) you wish to freeze, store part of it in
the fresh food compartment of your
Turns on when the lid is opened; refrigerator until the first quantity
turns off when the lid is closed. is frozen.
Defrost water drain 9. Freeze foods quickly.
Continually rotate frozen foods to
Up-front drain with hose adapter the top of the freezer so the longest-
speeds emptying of defrost water. frozen foods are used first.
Keeps your frozen food supply
secure. 10Rules
Keep key out of reach of children
and away from the food freezec for Successful
Food Freezing
Temperature Monitor
10.Stem frozen foods immediately.
Commercially frozen food can be
storedany place inthe freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
(on models so equipped) 1. Freeze the best. Freeze only Helpful Materials
top-quality foods. Freezing retains
quality and flavor; it cannot You’ll find these materials helpful
improve quality. in preparing foods for the freezer:
2. Keep work area clean. ●Large kettle with close-fitting lid
An alarm sounds if the temperature
in the freezer rises 10°F. or higher
than normal for the selected
amperature control setting. The
arm, on the back of the freezer
next to the control dial, is controlled
by a3-position switch.
OFF prevents the alarm from
sounding when the freezer is warm
as it is during cooldown, when
defrosting, or during initial start-up.
TEST causes the alarm to sound
regardless of temperature. Test the
alarm system regularly—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 isturned
to amuch colder setting, as from
“2” to “5:’ It may also sound if a
large amount of unfrozen food is
added at onetime, causing the
freezer temperature to rise.
3. Work quickly. The quicker fruits
and vegetables are frozen after t
picking, the better the frozen
product will be. You’ll save time,
too, because less cullingand
sorting will be necessary.
4. Choose correct packaging
materials. Frozen foods will dry
out if not properly wrapped or
packaged. Both rigid containers
and flexible bags or wrappers can
be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructions for
freezing different types of food.
6. Freeze foods in practical meal-
sized packages.
7. Fill container properly. When
placing liquid or semi-liquid foods
in containers, leave about 1/2” at
top (1-1/2” for glass containers) to
allow for expansion during freezing.
8. Freeze correct quantities.
There is an established maximum
of food your freezer is designed to
freeze atone time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently low temperatures in the
freezer to freeze recommended
quantities of food.
5
for blanching vegetables and fruits
cFine 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 10)
●Small loading funnel for fruit and
vegetable containers, to keep
sealing edge clean
.Glass marking pencil for labeling
packages
QRoll of freezer tape
Quick-freezing
For quick-freezing large amounts
of food, turn controi to No. 7two
hours before loading.
Return the temperature control to
No. 4after freezing is completed.
Never freeze more than three
pounds of food per cubic foot of
freezer capacity atone time.

suggestedStomge Times
(Months)
FRESHMEATS OT.
Roasts(Beef, Venison) ...........6-12
Roasts(Lamb) ..................6-9
Roasts (Pok&Veal) .............4-8
~teaks(Beef) ...................6-l2
Chops(Lamb) ..................6-9
Chops(Pork) ...................3-4
Ground&StewMeats ............3-4
VarietyMeats(Beef) .............3-4
VarietyMeats(l%rk) .............2-3
Sausage(Pork) .................l-2
Opossum,Rabbit, Squirrel ........6-6
PROCESSEDMEATS
Bacon ........................1
Frankfurters ...................1A-1
Ham(whole,halfor slices) .........l-2
COOKEDMEAIS
CookedMeats&MainDishes ......2-3
Gravy&MeatBroth ..............2-3
FRESHPOULTRY
Chicken&Turkey(whole) .........12
Chicken(pieces) ................9
Turkey(pieces) .................6
Duck&Goose(whole). ...........6
Gibiets .......................3
GameBirds ....................6-12
(Months)
COOKEDPOULTRY 0%.
Pieces(coveredwith broth) ........6
Pieces(notcovered) .............1
CookedPoultryDishes ...........4-6
FriedChicken ..................4
FISH
Shellfish ......................upto4
Lean Fish .....................Upto6
FattyFish .....................Upto2
Shrimp(raw,unpeeled) ...........12
Shrimp(cooked) ................2-3
PRODUCE
MostFruits&Vegetables ..........8-12
Asparagus ....................6-8
Mushrooms ....................Upto6
Onions .......................3-6
CitrusFruits ...................3-4
Potatoes(french-fried) ............2-3
BAKERYGOODS
Breads,Quick(baked) ............2
Breads,Yeast(baked) ............4-8
Breads,Yeast(unbaked) ..........%
Cakes(frosted) .................l-2
Cakes(unfrosted) ...............3-4
Cookies .......................3-4
Pastry(unbaked) ................2-3
Pies,Fruit(baked) ...............Upto 1
Pies, Fruit(unbaked). ............2-4
(Months)
DAIRYPRODUHS O°F.
Butter(salted) ..................3
Butter(unsalted) ................5-6
CottageCheese ................1
SoftCheese ...................2-4
HardorSemi-hardCheese . . ... . ...6
Eggs(removefromshell) ..........12
lceCream,Sherbet. .............Uptol
Milk ..........................1
OTHERFOODS
Candies ......................12
Left-overs(cooked) ..............Uptol
Pizza .........................1
PreparedDishes ................1-2
Sandwiches . . . . . . . . . . . . . . . . . . .Uptol
Soups, Stews,Casseroles . . . . . . ...2-3
Newtechniquesare constantlybeing
developed.Consult theCountyExtension
Serviceoryourlocal UtilityCompanyfor
thelatestinformation onfreezingandstoring
foods.
Freezing Meat, F*, Poultry &Game
Preparation and
Package meat, poultry, fish and
game in moisture/vapor-proof
material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
N~E: Packages of fresh meats
and poultry as-commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisturelvapor-proof material.
Meat
Remove as much bone and fat as
possible fmm meat before packaging.
Do not salt meat. When individual
pieces ofmeat are packaged togethe~
place double thickness of freezer
wrap between them for easier
separation during thawing.
Poultry
Clean thoroughly before packaging.
Pad sharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately.
..
Wild Game
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “lean” fish
such as haddock and cod should be
rinsed in brine made with 213cup of
pure table salt per gallon of water to
reduce leakage duringthawing. Keep
in solution not over 1minute. Brine is
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
Oysters,Clams, Shrimps,
Scallops
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters. Scallops maybe rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
-. —. _-— -.
a
-.
Crabs and Lobsters
Chill fish and remove back shell.
Steam or boil in water for 15 to 20
minutes. Cool thoroughly, then pick
edible meat from shells and package
in proper containers. Seal and
freeze immediately.
Thawing
Frozen meat, fish or poultry should
be left in the original package and
thawed in the refrigerator or cooked
frozen. Allow approximately 5hours
per pound to thaw meat in the
refrigerator. When cooking frozen
meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at room temperature-allowing
only 2hours per pound.
Don’t refreeze meat that has @
$1
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.
,.
--

Vegetables
h’ freezing
1. Onlyvegetablesattheir peak of
maturityshouldbechosenforfreezing.
Somevarietiesofvegetablesare better
adaptedforfreezingthan others.For
completeinformation,contactyour
CountyExtensionService.
2. Sort,clean andwashvegetables in
coldwater.Keepthoseofthe same size
alltogether.Largepiecestake longer
blanching.
3. Workwithsmallamounts,aboutone
pound,thatcan be packagedinashort
time.
4. Blanchall vegetablesexcept
tomatoes,greenpeppersand herbs
beforepackaging.Properblanching
stopsthe ripeningprocesssovegetables
are heldattheirpeak offreshness.
Boiling-water method
(a) Selectlargeutensilof4- or5-quart
capacityandfillwithonegallonof
waterforeach poundofvegetables
tobeblanchedatone time.Use two
gallonsforeach poundofleafy
vegetables.Bringwaterto boiling.
(b) Blanchone poundofvegetables
atatime.Placevegetablesinawire
asketorcolander.Immerseinboiling terandcover.Counttimeimmediately
afterboilingbegins(seeguideat right).
Forhighaltitudes,add 1minuteto
blanchingand chillingtimes.
(c) Chillvegetablesquicklythe same
lengthoftimeas forblanchingby
plungingthem intoicewater,or under
coldrunningwater.Removefromwater
anddrainontowels.
Steam method
Usepressure cooke( vegetable
blanche~orotherlargeutensil.
(a)Filluntensilwith2inchesofwater.
Bringto boilingpoint.
(b) Placevegetablesinawirebasket
or rackabovethe boilingwater.Cover
and begintimingimmediately(referto
guideat rightforsteamingtimes).Keep
heaton HIGH whilevegetablesare
steaming.If usingapressurecooker,
the petcockshouldbe leftopen.
(c) Chillvegetablesquicklythe same
lengthoftime asforsteamingby
plungingthem intoicewater,or under
coldrunningwater.Removefromwater
and drainontowels.
3w
;,..
.
1ckagevegetablesinmoisture/vapor-
oofcontainers,Leavel/2-inch head
space inpackage(1%-inchforglass
containers).Freezequickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling Steam
water
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part ofstalk, 2min. 3rein: Pack whole stalks parallel
sort according to size of Medium stalks with heads in alternate
stalk. Cut SfMSt?3tofit 3min. 4rein: directions, leaving no head
containers, or cut in 2-inch space. Seal.
lengths. Scald according
to size ofstalk. -
BEANS Cut snap beans in 1or 3rein? 41/2min. Chill and drain. Pack in
Gruen 2-inch pieces. Leave freezer carton leaving
“French” beans whole l/2-inch head space.
or slice.
BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima water. Scald, cool in ice 1rein? 4min. water. Drain. Pack in
water and squeeze beans Medium to large cartons, bags or boxes,
out of pods. 2to 3min. 4to 5min. leaving l/2-inch head
space. Seal.
BROCCOLI Select tender uniform 3min. 5rein: Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand l/2-hour in salted alternate directions,
water (4 teaspoons salt in 1leaving no head space.
gaflon water) to remove Seal.
insects. Wash and remove
woody stems. Split
lengthwise intopieces so
buds are not more than 11A
inches across. Scald.
BRUSSELS Clean and cut sprouts from 4rein? 51/2rein, Chill and drain. Pack in
SPROUTS main stem, sort according freezer containers, leaving
to size and scald. no head space.
CARROTS Clean, waahandpaef. Leave 3rein: 41Amin. Chill, drain and pack into
small carrots whole. Cut containers, leaving l/2-inch
others into slices or cubes. ‘ head space.
CAULIFLOWER Tiim and wash. Break into 3rein?” 41Amin. Chill immediately. Drain.
flowerets 1inch wide and Package compactly,
about 11Ato 2inches long. leaving no head space.
Soak insalted water for Seal.
30 minutes. Drain. .
CORN on COB Select young corn with Small ears Chill twice as long as YOU
thin, sweet milk. Husk and 7rein? 9min. scald. Wrap save;al ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according 9rein: 10 min. Place in polyethylene bag.
to size. Laroe ears Seal.
11rein: “12 min.
CORN Scald corn on cob and 5t06min? 6min. Package. Leave 112-inch
Whole Kernel chill. Cut offwhole kernels. head space.
GREENS Beet greens, collards, kate, Beet greens, kale, chard, Chill in cold water and
mustard greens, spinach, mustard and turnip greens drain thoroughly between
Swiss chard, turnip greens. 2rein? absorbent towels. Pack in
Wash and liftout of water Collards freezer cartons or bags
to drain. Remove tough ~min and seal.
stems and imperfect l~aves. “,, ,..,.
Cut in pieces, ifdesired. Spinach
Scald. 11Ato2rein:
PEAS Shell and discard over- 2rein:* 2min.
mature peas.
P~ATOES Peel and slice lengthwise
French Fried for fryhg. Fry in deep fat
heated to 36(PF. for
4minutes untiltender but
not browned. Drain well.
Chill and drain. Package
compactly, leaving l/2-inch
head space.
Cool to room temperature.
Package in freezer bags or
cartons and seal. Toserve,
thaw and cook in 375”F. fat
until brown. Or cook,
unthawed, in 5tXPE oven.
POTATOES Select smooth new 3t05min. Chill, drain, packaae in
White potatoes directly from cartons, bags or b6xes.
garden. Wash, peel or Leave l/2-inch head
scram. and scald. sDace. Seal.
P~ATOES Wash. Cmk untilalmost Pack in freezer containers,
sweet tender and cool. Peel; cut allowing l/2-inch head
in halves, slice or mash. space. seal.
SQUASH Select tender squash with 3rein: 41Amin. Chili immediately, drain
soft rind. Cut in l/2-inch and package. Leave
slices. l/2-inch head space. Seat.
●Preferred method ●*Use 4teaspoons salt to agallon
7

Freezing Fruits
.
Reparation for fmzing
1. Sortfruitsforuniformripeness,
qualityand size.
2. Washfruitsthoroughlyincoldwater
anddrainthoroughly.
3. Workwithsmallquantitiesand
freezequickly.
4. Packincartons,cuttingorslicing
largerfruits.Addsugarorsyrup.
5. Toavoiddiscolorationofapples,
apricots,peachesand pears,(1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1cupofsyrup)following
directionson label, or (2) dipslicesof
fruitfor 1minuteinsolutionof3table-
spoonslemonjuice to 1gallonwater,
rinseincoldwater,drain, and packin
sugarorsyrup.Place crumpledpiece
ofcelloorwaxedwrapontopoffruit
beforeclosingtokeepfruitinsyrup.
Packing
Alwaysallow head space. Allow
l/2-inch headspace inpintcontainers
(1inchforglass), l-inch head spacein
quartcontainers(2 inchesforglass).
Sweetening fruits helpsnMsinflavor,
colorand texture. The methodof
sweeteningdependsonfruitused.See
guideat rightforrecommendedmethod.
(a)Dry sugar pack. Suitableforfruits
thatmaketheirownjuice whensugar
isadded.Adddrysugar(see guideat
right)and stirgentlyuntilmostofthe
sugarhasdissolvedinthe juice drawn
fromthefruit,then pourintocontainers.
(b) Syrup pack. Suitableforfruits
whichhavecomparativelylittlejuice,
and thosewhichdarken readily.Add
syruptocoverfruit.Allowl/2-inch head
space(1M inchforglasscontainers).
(c) Unsweetened pack. Suitablefor
specialdiets.
Gukk formakingsyrup
Cupsofsugar
Femmge tobeaddedpsr Appmxlmate
pintofwatsr ykkfinpints
30% (light)’ 1V4
40% (light)’ 1:~ 11~
50% (medium) zl~ 1%
60% (medium) 31~ 2
6S% heaw) 41/9 2Y4
‘Recommenckdformosthdts
Method: Dissolvesugarinboiling
waterormixthoroughlywithcoldwater
untildissolved.Chillbeforeusing.
Servii frozenfruits
FRUIT PREPARATION PACXAGING
APPLES Wash, peel and slice apples to about
l/2-inch thickness. If apples are to be
packed in sugar, prevent discoloration by
(1)steaming for 1% to 2minutes, or
(2) dipping in solution of 3tablespoons
lemon juice to 1gallon water for 1minute,
rinsing in cold water, and draining.
Solution may be reused.
Syrup pack: Slice into container, cover
with 40% syrup. Add 1teaspoon ascorbic
acid to each cup of syrup. ‘
Sugar pack: Sprinkle 112cup of sugar
over each quart of apples. Stir to cover all
surfaces with sugar. Seal. Adding 1
teaspoon ascorbic acid to sugar is an
extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover with
uniform color. Wash and sort as to size, 40% syrup to which ascorbic acid has
Halve and remove pits. Peel and slice, if been addad (1 teaspoon ascorbic acid to
desired. Heat unpeeled fruit in boiling 1cup syrup).
water 1/2 minute. Sugarpack: Mix 1teaspoon crystalline
ascorbic acid with 1/2 cup 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 cold whole in a 40 to 50% sugar syrup. (3) For
or iced water and drain thoroughly on crushed or pureed berries, pack 4parts
absorbent paper towels. of berries to 1part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator Mix 1part sugar to 4or 5parts fruit by
sour until firm enough to remove pits. weight untilsugar is dissolved. Pack. Seal.
CHERRIES Prepare quickly in same way as sour Cover with 40% sugar syrup which
smt cherries. However, sweet cherries may be contains 1teaspoon ascorbic acid
frozen whole, with or without pits. per cup.
CRANBERRIES wash in iced water, stem and eliminate Cranberries may t?epacked whole,
poor berries. Drain well. without sugar, or in a50% sugar syrup.
MELONS Select firm, well ripened fruit. Cut in half Cover with orange juice or 30% sugar
cantaloupes and remove seeds (remove watermelon syrup. Seal and freeze.
seeds as you cut balls). Scoop out melon
Watermolona balls or cut in 3/44nch cubes. The& fruits
may be frozen alone or in combination.
ORANGE and Select firm fruit, free of soft spots. Peal Pack sections in layers. Cover grapefruit
GRAPEFRUIT with sharp knifejust below white with 30% syrup containing 1teaspoon
SECTIONS membrane. Remove all membrane. Cut ascorMc acid per quart. Oranges do not
sections from divider-membranes. Drain. need syrup. Stir in 1/2 teaspoon ascorbic
acid per quart.
PEACHES Promptness in handling is important. Pack immediately into mld 40% syrup
Sort, peal (skins may be loosened by with 1teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1quartofpeachesat atime.
PEARS Selectpearawhichare fully tree-ripened. Pack immediately in freezer carton. Add
wash, peel and core. Cut in halves or 40% syrup to which ascorbic acid has
quarters. Heat in boiling 40% syrup for been added (1 teaspoon ascorbic acid to
1to 2minutes. Cool in swum then drain. 1CUDsyrup). Seal.
PINEAPPLE Peel, core, sfice or cube. Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 30% syrup. Or,
pineapple juice could be used.
PUJMS and Sort, wash in iced water. Halve and pit, Pack in carton and rover with 40% syrup
PRUNES or leave whole. towhich 1teaspoon ascorbic acid has
been added per cup. Seal.
RHUBARB Wash, trim and cut stalks into l-inch Pack without sugar or cover with 40%
pieces or in lengths to fit package. syrup. Allow head space. Seal.
Place unopenedcontainersin
retilgerator.Servewhilefruitis
stillslightlyicy.

Freezing Dairy
~utter and Margarine
‘“~verwrap original carton in
Products
moisture7vap&-proof material or
enclose in moisturelvapor-proof
containers.
‘Cheese
Freeze cheese in V& to l-pound
pieces. Wrap in moisturelvapor-
proof material. Uncreamed cottage
and Camembert cheese may be
kept in the freezer though there
may be some water separation on
thawing. Cream and processed
cheese do not freeze well as
freezing affects their smmth 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 percent butterfat maybe
frozen. Heavy cream which has
Freezing Prepared
$read and Rolls
ake, cml, wrap and freeze. To
serve: thaw in wrappings at room
temperature. Or, heat or toast
frozen. If desired, wrap in foil and
warm for 15 minutes in 250° to
3000F oven. Note; most com-
mercially baked products should
be rewrapped in moisturelvapor-
proof material before freezing.
Biscuits
May be frozen baked or unbaked.
To serve baked biscuits: defrost in
wrappings at room temperature for
one hour. Reheat for 5minutes in
425°F oven. Or place frozen
biscuits in 375°F oven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Cake
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
To serve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw alarge cake.
Icings made with egg white do not
3“‘eeze satisfactorily. Those made
ith powdered sugar, butter, fudge
or whipped cream freeze well.
Cookies
If baked before freezing, cool and
package them carefully in moisturel
been whipped freezes well, too.
Drop mounds of whipped cream
on baking sheets. Freeze. Transfer
frozen mounds quickly to arigid
container and seal, separating
layers with paper.
Ice Cream
Commercial ice creams can be
stored in the freezer in their original
carton. Home-made ice cream
should be packed in moisture/vapor-
proof cartons.
Fine-quality ice cream, with high
cream content, will normally require
slightly lower temperatures than
“airy” already-packaged brands
with low cream content. It will be
necessary toexperiment todetermine
the location in the freezer and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
Foods
vapor-proof material. They will
thaw in about 15 minutes at room
temperature in wrappings. Refriger-
ator cookie dough may be wrapped
and frozen in bars. Slice as needed, ‘
without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies
store for alonger time. Omit steam
vents from pies to be frozen unbaked.
Toserve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increase baking time 10 to 15
minutes. Thaw frozen baked pies,
wrapped, for 1to 1% hours at room
temperature. To serve warm,
unwrap without thawing and heat
in 3000F oven for 30 to 40 minutes.
Quick Breads and Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Main Dishes
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exception of seasoning. During
9
Eggs
Use only fresh eggs for freezing.
Chili before freezing. Whole eggs
may be frozen or the whites and
yolks frozen separately as follows:
Whole Eggs—Mix yolks and
whites thoroughly with afork. Do
not beat in ak Add 1teaspoon salt
to each 2cups of eggs.
Egg Whites—Separate and freeze
in recipe-sized amounts.
Egg Yolks-Separate and add 1
teaspoon of salt or 1tablespoon of
corn syrup or sugar per cupful of
yolks. Blend with fork.
Pack eggs in freezer carton
allowing %-inch head space
(lVz-inch for glass containers).
Thaw eggs in unopened container in
refrigerator or at room temperature.
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of
storage. Omit potatoes from stews
and soups as they become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze. To serve these
foods, thaw gradually over low heat
adding alittle liquid if necessary to
prevent foods from sticking to the
pan. Or heat in a300°F oven for
about 1hour or until heated
thoroughly.
Sandwich Tips
All varieties of bread can be frozen.
Spread softened butter on each
slice, then spread filling. It is not
advisable to use salad dressings
for spreading as they separate and
soak into the bread.
Meat, fish, some cheeses, poultry
and peanut butter are recommended
fillings for freezing. Cooked eggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, alittle
mayonnaise or salad dressing.
Lettuce or other salad greens and
raw vegetables do notfreeze well and
should be added just before sewing.
Wrap sandwiches in moisture/vapor-
proof material and freeze.

Freezer Packaging
Proper packaging is essential
for successful freezing. Because
solidly frozen foods lose moisture
in the dry Wto 5°F. temperature of
afreezer, they must be properly
.protected by top quality packaging
materials that are moisture/vapor-
proof. Freezer tape is used to seal
wrappings and for labeling.
R’eezerpackaging
materials
Materials Uses
Cartons with Fruits,
moisture/vapor- vegetables,
moof liners some meats
Foil containers Cooked foods
Polyethylene Baked foods,
baas meats
Glass freezer Juices, fruits,
jars vegetables,
cooked foods
Plastic containers Sauces, fruits,
and boil-in bags vegetables,
cooked foods
Laminated Daoer Meats
. .
Heavyduty foil Meats, baked
goods, leftovers
Cellophane Baked goods,
sandwiches,
small meat cuts
Packaging
●instructions
Drugstore Wrap
1. Place food in center of wrapping
paper.
2. Bring two parallel edges
together. Fold in lock seam, repeat
untilthe last fold restsfirmly on food.
Butchers’ Wrap
Place food diagonally on one corner
of paper. Rollpaper and foodtogether
diagonally, folding in extr~ material
as you roll. Seal with freezer tape.
l— ----- I
Cartons and containers-Fruits,
vegetables and cooked foods may
be packaged in freezer cartons,
containers and jars.
I-.— I
Aluminum foKPlace 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. Fold ends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.
Labeling containers-Be sure to
label all containers and packages e
with contents and date that it was
placed in the freezer.
10

Defrosting Instructions
%
(“ ot use any electrical device
‘“iidefrosting your freezer.
Depending on the climate you live
in, humidity and usage, your
freezer may need defrosting only
,once or twice ayear. If possible,
choose atime to defrost when food
supply is lowest.
The Fastest Way to Defrost
Defrosting can be done quickly and
easily by scraping freezing
surfaces with aplastic scraper or
wooden spatula when frost is more
than 1/4 inch thick.
DO NOT use an ice pick or sharp
edged instrument as it may
damage or scratch the freezer.
For Periodic Complete
Cleaning and Frost Removal
If frost istoo thick or too hard to be
scraped, we suggest you do the
following:
1.Remove power cord plug from
outlet.
2. Remove all food from freezer.
Food may be temporarily stored in
large corrugated paper boxes,
insulated bags, towels or wrapped
in newspapers to preserve coldness.
3. Your freezer has adefrost
water drain at the front and ahose
adapter that is packaged in abag
in the bottom of freezer. Remove
drain cap on front of freezer, insert
hose connector and attach hose.
After attaching hose, remove
drain plug inside cabinet.
Sponge remaining moisture from
the bottom of the freezer.
4. You may hasten defrosting by
leaving the freezer lid open and ‘
removing large, loose pieces of
frost before they melt, or by adding
pans of hot water.
Note: Water may drip from the back
flange of the lid cover during
defrosting. This is normal. Ice
builds up in the lid insulation when
the lid is open for adding or
removing food and melts during
the defrosting operation.
5. After frost iscompletely
removed, rinse the inside of the
freezer with asolution of warm
water and baking soda (about one
tablespoon of soda to each quart of
water). You may use mild soap and
warm water, but follow with a
baking soda solution. Rinse with
clean water and wipe dry. DO NOT
use harsh or gritty cleaners in the
interior.
Warning: When cleaning in the
vicinity of electrical parts
(lamps, switches, controls, etc.)
wring excess moisture out of
sponge or cloth so that it will be
barely damp to prevent water or
liquid from getting into any
electrical part and causing a
possible shock hazard.
6. Replace the drain plug inside
the cabinet and the cap on the
defrost drain.
7. Fold over and dry the gasket on
the hinge side of the lid.
8. Plug inthe freezer at the electrical
outlet. Turn the temperature control
to its regular position and return
food to the freezer.

Care and Cleaning
Cleaning ywr
Outside
Protect the paint finish. The
finish on the outside of the freezer
is ahigh quality, baked-on paint
finish. With proper care, 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 &Cleaner
(Cat. No. WR97X216) is available
from GE Appliance Parts Marts.
Keep the finish clean. Wipe with a
clean cloth lightly dampened with
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polish with aclean, soft cloth. Do
not wipe the freezer with asoiled
dishwashing cloth or wet towel. Do
not use scouring pads, powdered
cleaners, bleach, or cleaners
containing bleach.
Caution—Take care in moving the
freezer away from the wall. All
types of floo~coverings can be
damaged, particularly cushioned
coverings and those with
embossed surfaces.
Inside
Clean your freezer at least once
ayear. Before cleaning the inside,
be sure to remove the power cord
from the electrical outlet.
To clean the inside of the freezer,
follow Defrosting Instruction #5
on page 11.
An open box of baking soda in the
freezer will absorb stale freezer
odors. Change the box every three
months.
Whenyoumove
Disconnect the power cord plug
from the wall outlet. Remove foods,
defrost and clean the freezer.
Be sure the freezer stays in an
uprightposition during actual
moving and in the van. The freezer
must be secured in the van to
prevent movement. Protect the
outside of the freezer with ablanket.
Whenyou goon
vacation
To maintain freezer in operation
during vacations, be sum your
house power !s not turned off.
For sure protection of freezer
contents, you may want to ask a
neighbor to check the power
supply and freezer operation every
48 hours.
For extended vacations or
absences, you may prefer to move
your frozen foods to astorage
locker temporarily. If your freezer is
to be left empty, disconnect power
cprd plug fmm wall outlet.Toprevent
formation of odors, place open box
of baking soda in freezer and leave
freezer lid open.
When the freezer is not
operating, it can be left in an
unheated house or room without
damage to cabinet or mechanism.
In caseofextended e“”
v_
powerfailure:
1. Keep the freezer lid closed. Your
freezer will keep food frozen for 24
hours ifyou keep the warm air out.
2. If the freezer is out of operation
for 24 hours or more, add dry ice.
Leave ice in large pieces and place
it on top of the food. Add more ice
as required.
WARNING: Handling of dry ice
can cause freezing of the hands—
gloves or other protection is
recommended.
3. If dry ice is not available,
move food to afrozen food locker
temporarily until power is restored,
12
*
(ii

.
.
~
#ll!ilB
Questions?
zUse This ProblemSolver
~
>ROBLEM
‘REEZER DOES NOT
OPERATE
FREEZER STARTS
TOO FREQUENTLY
FREEZER OPERATES
11)0 LONG
I
NOISY OPERATION I
CABINET VIBRATES
FREEZER
TEMPERATURE
TOO WARM
ALARM SOUNDS
POSSIBLE CAUSE AND REMEDY
sFreezer may not be plugged in at wall outlet.
.If plug is secure and the freezer still fails to operate, plug alamp or asrnaJlappliance
into the same outlet to determine ifthere is atripped circuit breaker or burned out fuse.
●Package may be holding lid open.
.Temperature control is set on too high anumber.
.Lid was opened too frequently or too long.
.Uniform temperature in cabinet is being maintained.
.Package may be holding the lid open.
.Lid was opened too frequently or too long.
.Temperature control is set on too high anumber.
●Inadequate air circulation space behind cabinet. Needs proper clearance at back——
see page 4.
-:
●The floor may be weak, causing the freezer to vibrate when the compressor is on.
.Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor. 1
. Weakness in room floor. Placing 2 x 4’s under the length of the freezer will help
support it and may reduce vibration.
●Cab~net is not positioned solidly on floor. Use shims to correct for uneven floor.
●Lld was opened too frequently or too long. I
●Package may be holding the lid open.
●Freezer has not yet cooled down after temperature control dial is turned to acolder
setting. Set TEMP MONllUR switch at OFF temporarily until new cold level is reached.
.Alot of unfrozen food added atone time will raise freezer temperature. Set TEMP
MONITOR switch at OFF temporarily untittemperature returns to normal for the
selected setting.
!
(continued next Page)

The Problemsolver (continued)
PROBLEM
FOODS DEFROSTING
FREEZER
TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE
COLLECTING
ON OUTSIDE OF
CABINET OR LID
POSSIBLE CAUSE AND REMEDY
●Blown fuse or tripped circuit breaker.
●Not plugged in.
IcPackage maybe holding the lid open.
I
.Temperature control is set on too high anumber.
,
●Packages are not properly wrapped or sealed.
I●Extended hot, humid weather.
LID WON’T
FULLY CLOSE
SLOW STARTING
TIME AHER BEING
TURNED OFF FOR
APERIOD OF TIME
EXCESSIVE FROST
BUILD-UP
●Package may be holding the lid open.
.Built-in overload protection.
●Lid was opened too frequently or too long.
●Package may be hoiding the lid open.
cExtended hot, humid weather.
if you need more help.. call, toll free:
GE Answer Center@ -
800.626.2000
consumer information service

IfYouNeed Service
Toobtain service, see your warranty
on the back page of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including your
phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
“-$
..-
15