GE FF16 User manual

UseandCareGuicJe I
Food Freezer
❑
w
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IiiH
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Safety instructions.........................3
Operating Instructions, Tips
Energy-Saving Tips . . . . . .
.........................2
Food Freezing Suggestions .................5-12
lntetior Light . . . . . . . . . . . . . .........................4
Key-Ejecting Lock.. . . . . . ..........-.................4
Packaging . . . . . . . . . . . . . . .........................13
Temperature Control . . ............................4
Temperature Monitor ................................4
Shelves . . . . . . . . . . . . . . . . . . .._.....................4
Bookshelf Door Storage .........................4
Juice-Can Door Shelf . . . . .......................4
Storage Times . . . . . . . . . .
...........................6
CareandCleaning
Cleaning, Outside and inside ...................l4
Power Failure . . . . . . . . . ...........................14
Removing Freezer Door.... ........-...............14
GE Appliances
Problem Solver . . . . . . . . . ..17,18
More questions?...call
GEAnswerCenter@ 8&l(Z626.2U.l&l
Preparation
Adjustable Legs . . . . . . . . .
.......-............15
Clearance
...w...w...-. ..........................15
Location___~. ...__..__. ..........................15
Vacation and Moving Precautions..........l5
Installation
lnstaflationti-.=-.~=---~= ............_.............l6
Adapter Plug . . . . . . . . . .
........................16
Electrical Requirements.... ....................16
Extension Cords . . . . . . . . .
.................16
Grounding . . . . . . . . . . . . .
. ...................16
Consumer Services .....-_. -......19
Model and Serial Numbers.............2
Repair Sewice . . . . . . . . . . . .......................2
Warranty . . . . . . . . . . . . . . . . ........Back Cover
No-FrostUptightAlodels FF76 FF20
—

HELP US HELP YOU...
Read this book carefully. Write down the model and serial numbers.
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.
You’ll find them on a plate either at the bottom, just
inside the door.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
freezer. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your freezer.
If you received a damaged freezer, immediately
contact the dealer (or builder) that sold you the
freezer.
Save time and money. Before you call for service,
check the Problem Solver. It lists causes of minor
operating problems that you can correct yourself.
ENERGY-SAmG TIPS
● Location of your freezer is important. Don’t locate it
. When using your freezer, be careful not to leave the
in a warm, unventilated laundry area or storage door open. Always check to make sure the freezer
room. Avoid putting it next to your range, a heating door is properly closed before leaving the house or
vent or where the sun will shine directly on
it.
retiring for the night.
“ Try to arrange your frozen foods systematically so ● If you turn the temperature control to the coldest
you can find what you want in the freezer quickly. position for quick freezing, don’t forget to turn it
. Don’ t open the freezer door more often than back to the regular setting.
necessary and close it as soon as possible,
particularly in hot, humid weather.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
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,
2
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

A
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.
a
!
● This freezer must be properly installed
‘Q. “; Q
+ J) .+
in accordance with the Installation
Instructions before it is used. See
grounding instructions in this book.
● Never Unplug your freezer by pulling on the
power cord. Always grip plug firmly and pull
straight out from the outlet.
● Rep~r Or replace immediately all ekxtric SerViCf3
cords that have become frayed or otherwise
damaged.
Do not use a cord that shows cracks or
abrasion damage along its length or at either the
plug or connector end.
● After your freezer is in operation, do not touch
the cold surfaces, particularly when hands are
damp or wet.
Skin may adhere to these extremely
cold surfaces.
● DOn~t refreeze frozen foods which have thawed
completely.
● You may safely refreeze frozen foods that have
thawed if they still 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 a freezer. Particular caution should be
used when removing the lid of a chest freezer, as
most chest freezer lids are under spring tension.
Contact the manufacturer’s representative for a
method of safe removal.
● Unplug your freezer, before making any
repairs, cleaning or changing the light bulb.
NOTE:
We strongly recommend that any servicing
be performed by a qualified individual.
Turning the temperature control to the OFF
position does not remove power to
the light circuit
on models
with interior light.
● Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.
SAVE THESE
INSTRUCTIONS
3
—

OPERATING YOUR FREEZER
Starting Temperature Control
1. Clean the inside of the freezer with a mild solution Freezing temperature selection is made by setting the
of baking soda and water (refer to Care and control from No. 1 to No. 7 (coldest).
Cleaning section). OFF position permits turning the freezer off without
2. Connect cord to power outlet.
unplugging it.
3. The temperature control has been factory pre-set to
a position which should provide satisfactory food
storage temperatures. The control knob is
adjustable to provide a range of temperatures for
your personal satisfaction.
4. Allow freezer to operate for at least two hours
before placing food inside.
Temperature Monitor (on some models)
The temperature alarm
is located on the front
of the freezer. The
alarm will sound if the
freezer temperature
E!!l:!a
rises above 20”F. The alarm operates on household
electricity. If the power fails, the alarm will not
perform.
An ON/OFF switch allows the temperature alarm to
be deactivated when not wanted. The freezer is
shipped with the temperature alarm in the
OFF
position. After the freezer has run long enough to
lower the temperature, you may activate the alarm.
CAUTION: Adding more than 3 pounds of warm
food per cubic foot of freezer capacity can trigger the
alarm system.
To
activate the alarm, push a key or eraser end of a
pencil into the hole marked ON and move the rocker
switch to the ON position.
To
deactivate the alarm, move the switch to the OFF
position.
Key-Ejecting Lock (on some models)
Bookshelf Door Storage
The key for the spring-loaded lock is automatically Lets you store frozen food packages like books for
ejected—key will not remain in lock in either the easy selection.
open or closed position. Keep the key out of reach of
children and away from the freezer.
Juice-Can Door Shelf
Interior Light
Specially sized for storage of frozen juice cans. Some Turns on when the door is opened; turns off when the
models have two juice-can shelves. door is closed.
4
—

FOOD FREEZING SUGGESTIONS
Rules for Successful Food Freezing
1. Freeze the best. Freeze only top-quality foods.
8.
Freezing retains quality and flavor; it cannot
improve quality.
2. Keep work area clean.
3.
4.
5.
6.
7.
Work quickly. The quicker fruits and vegetables
are frozen after picking, the better the frozen
product will be. You’ll save time, too, with less
. .
Freeze correct quantities. There is an established
maximum of food your freezer is designed to freeze
at one time—approximately 3 pounds per cubic
foot of freezer capacity. In normal position, your
freezer’s control dial will maintain sufficiently low
temperatures in the freezer to freeze recommended
quantities of food.
&lling and sorting.
11 you have a large quantity of food to freeze, store
Choose correct packaging materials. Frozen part of it in your refrigerator’s fresh food
foods will dry out if not properly wrapped or compartment until the first quantity is frozen,
9.
Freeze foods quickly. Continually rotate frozen
packaged. Both rigid containers and flexible bags
or wrappers can be used. Make sure they are foods to the front of the freezer so the
longest-
-. -.
a. .
especially designed for freezing. trozen
foods are used first.
Follow reliable instructions for freezing different
10. Store frozen foods immediately. Commercially
types of
food.
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
Freeze foods in practical meal-sized packages.
being placed in the freezer.
Fill container properly. When placing liquid or
semi-liquid foods in containers, leave about 1/2” at
top (1
!A” for glass containers) to allow for
expansion during freezing.
Helpful Materials
You’ll find these materials helpful in preparing foods
●
for the freezer:
● Large kettle with close-fitting lid for blanching
●
vegetables and f~its
c 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
Small loading funnel for fruit and vegetable
containers, to keep sealing edge clean
Glass marking pencil for labeling packages
Roll of freezer tape
Quick-Freezing
Freezing is fast and efficient throughout the freezer, If you plan to quick-freeze
large amounts of food, turn
but quickest on the top shelf—especially with the the temperature control to “COLDEST” several hours
temperature control at a number higher than 4 (the before food will be ready to be placed in the freezer.
coldest setting is “COLDEST”).
Never freeze more than three pounds of food per
cubic foot of freezer capacity at one time.
(continued next page)
5

FOOD FREEZING SUGGESTIONS
(continued)
Suggested Storage Times
Eating quality
MONTHS IN
drops after FREEZER
time shown
AT O“F.
(-18° C.)
Fresh Meats
Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..,.......6 to 12
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ... ...4 to 8
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..6 to 12
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ...............6 to 9
Chops (Pork) ..........................................................................3 to 4
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . ............ ..... ............3 to 4
Variety Meats (Beef )........., .....................................................3 to 4
Variety Meats (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..,............2 to 3
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,,............I to 2
Opossum, Rabbit, Squirrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............6 to 8
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........,.......,.,.,....1/2
Ham (Whole, Half or Sllces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......... .1 to 2
Cooked Meats
Cooked Meats and Meat Dishes.., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .....2to3
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................,.2 to 3
FreshPoultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . ...,.......,......,..............12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............9
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................,...,...........6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ................6
Giblets
.. . . . . . .. .. . . . . . .. . . . . . . . .. . . . . . .. .. . . . . . .. . . . . . . . .. . . . . . .. . . . . . . . .. . . . . . . . .. . . . . . .. . . . .
3
Game Birds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 to 12
Cooked Poultry
P!eces (Covered with Broth) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............6
Pieces (Not Covered) . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................,1
Cooked Poultry Dishes..............,., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........4 to 6
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
FISH
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............,.............,...,..........Up to 4
Lean Fish.......,,.....,., . . . . . . . . . . . . . .............................................,...6 to 8
Fatty Fish..............................,,...,...,... ...........,.....,....................2 to 3
Shrimp (Raw, Unpeeled) . ................................,.....,............,...l 2
Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,.................,3
Eating quality
MONTHS IN
drops after FREEZER
time shown
AT O“F.
(-18° C.)
PRODUCE
Most Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........,,..........8 to 12
Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .................,..................,.,........6 to 8
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....,...,. Up............Up to 6
Onions .. . . . .. . . . . . .. . . . .. . . . . . .. . . . .. . . . . . .. . . . .. . . . . . .. . . . .. . . . . . . . . . . .. . . . .. . . . . . .. . . . . .
3 to 6
Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........,............3 to 4
Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . ....,......,.........,..............2 to 3
BAKERY GOODS
Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...,...2
Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ........4 to 8
Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ..........., I/2
Cakes .......................,.,.. . . . . . . .......................................,.,Up to 1
Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............................4
Pastry (Unbaked) ...,... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........,...,.......2
Pies (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...,.,.. Up to 1
Pies (Unbaked) . . . . . . . . . . . ...............,....................,.......2
DAIRY PRODUCTS
Busier......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................5 to 6
Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................,.....,.,.,.........1
Soft Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .............,...........4
Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..,..................6 to 12
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...,......12
Ice Cream, Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ...,..Up to 1
Milk
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
OTHER FOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................,...,............12
Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .........,..Up to 1
Puza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......1
Prepared Dishes...,......................,.,............. ........................,...2 to 3
Sandwiches
...........................................................................Up to 1
Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........................2 to 3
New techniques are constantly being developed. Consult the County
Extension Service or your
local Utility Company for the latest
information on freezing and storing foods.
6

Freezing Meat, Fish, Poultry & Game
“ Preparation and Packaging. 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.
NOTE: Packages of fresh meats and poultry as
commonly purchased in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-
proof material.
● Meat. Remove as much bone and fat as possible
from meat before packaging. Do not salt meat.
When individual pieces of meat are packaged
together, 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 packaging. Cut-
up pieces of “lean”
fish such as haddock and cod
should be rinsed in brine made with 2/3 cup of pure
table salt per gallon of water to reduce leakage
during thawing. Keep in solution not over 1 minute.
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 may be 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.
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 oti~inal package and thawed in the refrigerator
or cooked frozen. Allow approximately 5 hours per
pound to thaw meat in the refrigerator. When
cooking frozen meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking
conventionally—
much less if cooking with microwaves. If necessary
to thaw meat quickly, thaw at room
temperature—-
allowirg only 2 hours per pound.
Don’t refreeze meat that has completely thawed; meat,
whether raw or cooked, can be frozen successfully
only once.
Freezing Vegetables
1. Only vegetables at their peak of maturity should be
3.
chosen for freezing. Some varieties of vegetables
are better adapted for freezing than others. For
4.
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.
Work with small amounts, about one pound, that
can be packaged in a short time.
Blanch all vegetables except tomatoes, green
peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
are held at their peak of freshness.
(continued next page)
7
w
m

FOOD FREEZING SUGGESTIONS
(continued)
Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cooke~ vegetable blancheq or other
1. Select a large pot of 4- or 5-quart capacity and fill
large pot.
with one gallon of water for each pound of
1.
2.
3.
Fill a pot with 2 inches of water. Bring to the
boiling point.
Place vegetables in a wire basket or rack above the
boiling water. Cover and begin timing immediately
(refer to guide at right for steaming times). Keep
heat on HIGH while vegetables are steaming. If using
a pressure cooker, the petcock should be left open.
Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
under cold running water. Remove from water and
vegetables to be blanched at one t~n-le. use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
2. Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse i
n
boiling water and cover. Count time immediately
after boiling begins (see guide at right). For high
altitudes, add 1 minute to blanching and chilling
times.
3. Chill vegetables quickly the same length of time as
drain on towels. e
for blanching by plunging them into ice water, or
under cold running water. Remove from water and
drain on towels.
Packing
Package vegetables in moisture/vapor-proof containers. Leave l/2-inch
head space in package. (1
X-inch for glass containers.) Freeze quickly.
8

Guide to Freezing Vegetables
BLANCHING
Boiling Steam
WaterSmall stalks
2 min.
3 min. *
Medium stalks
3 min.
4 min. *
PACKAGING
‘VEGETABLE
PREPARATION
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head space. Seal.
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes. Ieavina l/2-inch
ASPARAGUS
Wash [n cold water, remove tough part of stalk, sort according
to size of stalk. Cut spears to fit containers, or cut
In 2-inch
lengths. Scald according to size of stalk.
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans
whole or slice.
BEANS
Green
BEANS
Lima
3 min.” 4 1/2 min.
. .
Wash and sort pods in cold water. Scald, cool in ice water and
squeeze beans out of pods. Small
1 min. * 4 min
Medium to large
2 to 3 min 4 to 5 min.
3 min.
5 min. *
head space. Sea~.
Chill immediately. Drain.
BROCCOLI Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects. Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
Clean and cut sprouts from main stem, sort according to size
and scald.
Clean, wash and peel. Leave small carrots whole. Cut others
Into slices or cubes.
Package in cartons in alternate
directions, leaving no head
space. Seal
4 rein’ 5 1/2 min.
Chill and drain. Pack in
freezer containers, leaving
no head
smace.
BRUSSELS
SPROUTS
Chill, drain and pack into
containers, leaving l/2-inch
CARROTS
3 min. *
4 1/2 min.
head space.
Chill immediately. Drain. Package
compactly, leaving no head
3 min.** 4 1/2 min.
CAULIFLOWER
Trim and wash. Break into flowerets 1 inch wide and about
1 1/2 to 2 inches long. Soak in salted water for 30 minutes
Drain.
CORN on COB
Select young corn with thin, sweet milk. Husk and remove silk.
Wash ears carefully. Sort according to size. Small ears
7
min.’ 9 min.
Medium ears
9 min.’ 10 min.
Large ears
11 min. * 12 min.
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Scald corn on cob and chill. Cut off whole kernels 5 to 6 min.’ 6 min. Package. Leave l/2-inch CORN
Whole Kernel
GREENS
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
Beet greens, collards, kale, mustard greens, spinach, SWISS
chard, turnip greens. Wash and lift out of water to drain.
Remove tough stems and imperfect leaves. Cut in pieces, if
desired. Scald
Beet greens, kale,
chard, mustard and
turnip greens
2 min. *
Collards
3 min.
Spinach
1 l/2to 2 min. *
2 min.** 2 min. Chill and drain. Package
compactly, leaving l/2-inch
PEAS
Shell and discard over-mature peas.
head space.
POTATOES
French Fried
P~and slice-lengthwise for frying. Fry in deep fat heated to
360”F. for 4 minutes until tender but not browned. Drain well. Cool to room temperature.
Package in freezer bags or
cartons and seal. To serve,
thaw and cook in
375”F. fat
until brown. Or cook,
unthawed, in
500”F. oven.
POTATOES
White
Select smooth new potatoes directly from garden. Wash, peel
or scrape, and scald.
Wash. Cook until almost tender and COOI. Peel: cut
in halves, slice or mash.
Select tender squash with soft rind. Cut
In l/2-inch sl[ces.
3 to 5 min Chill, drain, package m cartons,
bags or boxes. Leave l/2-inch
head
sr)ace. Seal.
pack in freezer containers,
allowing l/2-inch head
sDace. Seal.
POTATOES
Sweet
Chill immediately, drain and
Dackaoe. Leave l/2-inch
SQUASH
3 min. * 4 1/2 min.
I head ;pace. Seal.
*Preferred method *‘Use 4 teaspoons salt to a gallon
(continued next page)
9
—

FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits Packing Frozen Fruits
1. Sort fruits for uniform ripeness, quality and size. Always allow head space. Allow l/2-inch head space
2. Wash fruits thoroughly in cold water and drain
thoroughly.
3. Work with small quantities and freeze quickly.
4. Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
5. To avoid discoloration of apples, apricots, peaches
and pears, (1) add ascorbic acid mixture to syrup (1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for 1 minute in
solution of 3 tablespoons lemon juice to 1
gallon
water, rinse in cold water, drain, and pack in sugar
or syrup. Place crumpled piece of cello or waxed
wrap on top of fruit before closing to keep fruit in
syrup.
in pin-t containers ( 1 inch for glass), 1-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 guide at right for recommended method.
(a)
Dry sugar pack. Suitable for fruits that m~e their
own juice when sugar is added. Add dry sugar (see
guide 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 l/2-inch head
space ( 1 M-inch for glass containers).
. .
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of suger
Percentage to be added per Approximate
of syrup
pint of water yield in pints
3070 (light)* 1
lx
40% (light)*
lx lx
50% (medium)
2%
1%
60% (medium)
3X
2
65% (heavy)
4!A
2%
Serving Frozen Fruits:
Place unopened containers in refrigerator. Serve while
fruit is still slightly icy.
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.
10
—
—

Guide to Freezing Fruits
FRUIT
APPLES PREPARATION
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 X to 2 m!nutes, or (2) dlppmg in
solution of 3 tablespoons lemon
Juice to 1 gallon water for 1 minute, rinsing in cold
water, and draining.
Solut!on may be reused
PACKAGING
Syrup pack: Slice mto container, cover with 409’
0
syrup.
Add 1 teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle 1/2 cup of sugar over each quart
of apples. Stir to cover all surfaces
wth sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar
IS an extra
Precaution.
APRICOTS
Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size. Halve and
remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water 1/2 minute. Syrup pack: Pack in container; cover with 40% syrup
to which ascorbic acid has been added (I teaspoon
ascorbic acid to 1 cup syrup) .Sugarpac/c
Mix 1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and srxinkle over 1 auartof fruit. Stir.
BERRIES Proper maturity IS important. Immature berries should not be used. Wash in cold or
iced water and dram thoroughly on absorbent paper towels (1) May be packed dry, or (2) packed whole in a 40 to
50Y0 sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar. Stir
until sugar
IS dissolved.Seal,
M
IX 1 part sugar to 4 or 5 parts fruit by weight until sugar
is dissolved. Pack. Seal.
Cover with 40% sugar syrup which contains 1
teasDoon ascorbic acid Der CUD .
CHERRIES
Sour
Wash, sort and stem. Chill in refrigerator until firm enough to remove pits.
CHERRIES
Sweet
Prepare quickly m same way as sour cherries. However, sweet cherries may be frozen
whole. with or without
Dlts.
CRANBERRIES
Wash in Iced water, stem and eliminate poor berries. Drain well. Cranberries may be packed whole, without sugar, or
in a 50”/
0
sugar syrup.
Cover with orange juice or
30Y0 sugar syrup.
Sealandfreeze.
MELONS
Cantaloupes
Honeydews
Watermelons
ORANGE and
GRAPEFRUIT
SECTIONS
Select firm, well ripened fruit. Cut m half and remove seeds (remove watermelon
seeds as you cut balls). Scoop out melon balls or cut
In 3/4-inch cubes. These fruits
may be frozen alone or m combination.
Select firm
fruit, free of soft spots. Peel with sharp knife Just below white membrane.
Remove all membrane. Cut sections from divider-membranes. Dram. Pack
SeCtlOnS in layers. COW CJKIpefrUlt w[th 30°/0 syrup
containing
1 teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir in 1/2 teaspoon ascorbic acid
per quart.
Pack Immediately into cold 400/. syrup with 1 teaspoon
ascorbic acid per cup in container;
cover with more
svruD. Seal.
PEACHES Promptness m handllng IS important. Sort, peel (skins maybe loosened by scalding
whole peach 30 seconds m boiling water) and pit. PeeI and shce 1 quart of peaches
at a time.
Select pears
which are fully tree-ripened. Wash, peel and core. Cut in halves or
quarters, Heat in boding 40’7. syrup for 1 to 2 minutes. Cool in syrup, then drain Pack immediately in freezer carton. Add 407.syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 CUD svruD). Seal.
PEARS
Pack slices withtwocirclesofcellophanepaperbetween
each slice. Pack without sugar or cover with 3070 syrup.
Or, pineapple
Juice could be used.
Pack in carton and cover with
400/. syrup to which 1
leasDoon ascorbic acid has been added Der CUD . Seal.
PINEAPPLE Peel, core, shce or cube.
PLUMS and
PRUNES
Sort, wash in iced water. Halve and pit, or leave whole
RHUBARB
Pack wkhout sugar or cover with 40’7. syrup.
Allowhead space.Seal.
Wash, tnm and cut stalks
mto 1 -inch pieces or in lengths to flt package.
Freezing Dairy Products
Cheese. Freeze cheese in 1/2-to l-pound pieces.
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 well as freezing affects their smooth texture.
e 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. For best results, place ice cream in the
interior of the freezer rather than on the door shelves.
Fine-quality ice cream, with high cream content,
will
normally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer (the rear is slightly colder than the front) and
the temperature control setting to keep your favorite
ice cream at the right serving temperature.
●
●
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 may be frozen. Heavy cream which
has been whipped freezes well, too. Drop mounds of
whipped cream on
baking sheets. Freeze. Transfer
frozen mounds quickly to a rigid container and seal,
separating layers with paper.
. Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(continued next page)
11

FOOD FREEZING SUGGESTIONS
(continued)
Freezing Eggs
Use only fresh eggs for freezing. Chill before
freezing. Whole
eggs may be frozen or the whites and
yolks frozen separtely as follows:
Whole Eggs—Mix yolks and whites thoroughly with
a fork. Do not beat in air. Add 1 teaspoon salt to each
2 cups of eggs.
Egg Whites—Separate and freeze in recipe-sized
amounts.
Egg Yolks—Separate and add 1 teaspoon of salt or 1
tablespoon of com syrup or sugar per cupful of yolks.
Blend with fork.
Pack
eggs in freezer carton allowing l/2-inch head
space ( 1
l/Linch for glass containers). Thaw eggs in
unopened container in refrigerator or at room temperature.
Freezing Prepared Foods
Bread and Rolls. Bake, cool, 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 300”F oven. Note: most
commercially baked products should be rewrapped
in moisture/vapor-proof material before freezing.
Biscuits. May be frozen baked or unbaked. To serve
baked biscuits: defrost in wrappings at room
temperature for one hour. Reheat for 5 minutes in
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 a large cake.
Icings made with
egg white do not freeze
satisfactorily. Those made with powdered sugar,
butter, fudge or whipped cream freeze well.
Cookies. If baked before freezing, cool and package
them carefully in moisture/vapor-proof material.
They will thaw in about 15 minutes at room
temperature in wrappings. Refrigerator cookie
dough may be wrapped and frozen in bars. Slice as
needed, without defrosting, and bake.
Pies. Most pies except cream, custard or
meringue-
topped pies freeze well, baked or unbaked. Baked
pies store for a longer time. Omit steam vents from
pies to be frozen unbaked.
To serve unbaked pies: Cut steam vents in top crust
and place frozen pie in oven at usual temperature.
Increase baking time 10 to 15 minutes. Thaw frozen
baked pies, wrapped, for 1 to
1X hours at room
temperature. To serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40 minutes.
12
●
●
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 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 free-ze. To serve
these foods, thaw gradually over low heat adding a
little liquid if necessary to prevent foods from
sticking to the pan. Or heat in a 300°F oven for
about 1 hour or until heated thoroughly.
● Sandwich Tips. All varieties of 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, a little mayonnaise or salad dressing.
Lettuce or other salad greens and raw vegetables do
not freeze well and should be added just before
serving.
Wrap sandwiches in moisture/vapor-proof material
and freeze.

Proper packaging is essential for successful freezing. Because solidly frozen
foods lose moisture inthe dry 0°t050F. temperature of afreeze~ they must
be properly protectedby top quality packaging materials that are moisture/
vapor-proof. Freezer tapeis used to seal wrappings and for labeling.
Freezer packaging materials
Materials
Uses
Cartons with moisture, Fruits, vegetables,
and vapor proof liners some meats
Foil containers Cooked foods
Polyethylene bags Baked foods, meats
Glass freezer jars
Juices, fruits, vegetables,
cooked foods
Plastic containers and
Sauces, fruits, vegetables
boil-in bags cooked foods
Materials
Uses
Laminated paper
Meats
Heavy-duty foil
Meats, baked goods,
leftovers
Cellophane
Baked goods.
sandwiches, small
meat cuts
Packaging instructions
Drugstore Wrap
1.
Place food in center
of wrapping paper.
E-- ---- I
—
2.
3.
Bring two parallel
edges together.
Fold
in lock seam, repeat
until the last fold rests
firmly on food.
Fold ends, excluding
as much air as
possible. Seal with
tape or tie firmly with
heavy string.
Butchers’ Wrap
Place food diagonally on one corner of paper. Roll
paper and food together diagonally, folding in extra
material as you roll. Seal with freezer tape.
Cartons and containers.
Fruits, vegetables and
cooked foods may be
packaged in free~er
cartons, containers
and jars.
Aluminum foil.
Place food on heavy-
duty foil and mold foi
to shape of the food.
Only one thickness is
required. No heat sealing
or taping is necessary.
Labeling containers.
Be sure to label all
containers and packages
with contents and date
that it was placed in the
freezer.
L
—.
13

CARE AND CLEANING
Cleaning Your Freezer
. Outside. Protect the paint finish. The finish on the
outside of the freezer is a high quality, baked-on
paint finish. With proper care, it will stay new-looking
and rust-free for years. Apply a coat of appliance
polish wax when the freezer is new and then at least
twice a year. Appliance polish wax also works well
to remove tape residue from freezer surfaces.
Keep the finish clean. Wipe with a clean 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.
CAUTION-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
a year. We recommend that the freezer be unplugged
before cleaning. If this is not practical, wring excess
moisture out of sponge or cloth when cleaning in the
vicinity of switches, lights or controls.
Use warm water and baking soda solution—about a
tablespoon of baking soda to a quart of water. Rinse
thoroughly with water and wipe dry. Do not use
cleaning powders or other abrasive cleaners.
An open box of baking soda in the freezer will
absorb stale freezer odors. Change the box every
three months.
To Remove the Freezer Door
Lift up the plastic hinge cover and fold it back. It is
very important that a screwdriver be used both to
loosen and
retighten the flat head screws on the top
hinge, to insure a secure assembly and prevent hinge
slippage.
Remove the top hinge from the cabinet, then lift the
door off the lower hinge pin.
After the door is removed from the freezer remove the
two screws from the bottom hinge.
To replace the door, reverse the order of the above
instructions.
In Case of Extended Power Failure:
1. Keep freezer door closed. Your freezer will keep
food frozen for 24 hours provided warm air is not
admitted.
2. If freezer is out of operation for 24 hours or more,
add dry ice. Leave ice in large pieces. 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 a frozen
food locker temporarily—until power is restored.
No Defrosting
You never have to defrost your new No-Frost freezer. It has been pre-set at
the factory to defrost itself automatically.
Package labels always remain clearly legible. and packages will remain
easy to separate and remove.
During defrosting, a slight noise may be noticed if the door is opened while
the freezer is in the automatic defrosting cycle.
1A

PREPARATION
Location Clearance
Your freezer should be conveniently located for Allow
4 inches on top and
day-to-day use in a dry, well-ventilated room. for proper air circulation.
For most efficient operation, it should not be located
where air temperature around the freezer is ever
higher than
110°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.
3
riches at sides and back
Adjustable Legs
Legs at the front corners of the freezer should be set so the freezer is firmly
positioned on the floor, and the front is raised just enough so the door closes Turn ~lgh~
Turn left
easily when opened about halfway.
10 lower
to raise
When You Goon Vacation
To maintain freezer in operation during vacations, be
sure your house power is 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 a storage locker temporarily.
If your freezer is to be left empty, disconnect power
cord plug from wall outlet. To prevent formation of
odors, place open box of baking soda in freezer and
leave freezer lid open.
When You Move
Disconnect the power cord plug from the wall outlet.
Remove foods, defrost and clean the freezer.
Secure all loose items such as grille and shelves by
taping them securely in place to prevent damage.
Be sure freezer stays in upright position during actual
moving and in van. The freezer must be secured in
van to prevent movement. Protect outside of 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.
15

INSTALLATION REQIJIREMENTS
IMPORTANT... Please read carefully
How to Connect Electricity
For personal safety, this appliance must be Have wall outlet and circuit checked by a qualified
properly grounded.
electrician to make sure the outlet is properly
The power cord of
this appliance is
equipped with a
three-prong
(grounding) plug
which mates with
a standard
three-
Prong (grounding)
wall outlet (Fig. 1 )
to minimize the
possibility of
grounded.
PREFERRED
METHOD
R
Where a standard two-prong wall outlet is
QQ
encountered, it is your personal responsibility and
\
9
%
~:
RE PROPER
Fig.1
))
/ GROUND EXISTS
BEFORE USE
obligation to have
-
it replaced with a properly
arounded three-prong wall outlet.
a
electric shock hazard from this appliance.
DO NOT, UNDER ANY CIRCUMSTANCES,
CUT OR REMOVE THE THIRD (GROUND)
PRONG FROM THE POWER CORD.
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
TEMPORARY METHOD
Fia.2
BEFORE USE
I I
permit, a
TEMPORARY CONNECTION may be made to a
properly grounded two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available at most local
hardware stores.
The larger slot in the adapter must be aligned with the
larger slot in the wall 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 a qualified
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 terminal break, DO NOT
USE the appliance until a proper ground has been
established.
Use of Extension Cords
Because of potential safety hazards under certain
conditions, we strongly recommend against the use of
an extension cord. However, if you still elect to use an
extension cord, it is absolutely necessary that it be a
UL listed 3-wire grounding type appliance extension
cord having a grounding type plug and outlet and that
the electrical rating of the cord be 15 amperes
(minimum) and 120 volts.
16
The freezer should always be plugged into its own
individual electrical outlet (115 volt, 60 Hertz single
phase AC. Some models are also rated 100 volt, 50
Hertz. Check the model and serial number plate). This
is recommended for best performance and to prevent
overloading house wiring circuits, which could cause
a possible fire hazard from overheating wires.

QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
I
POSSIBLE CAUSE
NOISY OPERATION ● The floor may be weak, causing the freezer to vibrate when the compressor
is on.
c Cabinet is not positioned solidly on floor. Adjust legs or use shims to correct for
uneven floor.
CABINET VIBRATES
● Weakness in room floor. Placing 2 X 4’s under the length of the freezer will hell
support it and may reduce vibration.
● Cabinet is not positioned solidly on floor. Adjust legs or use shims to correct for
uneven floor.
AIR FLOW NOISE
I
. Proper air circulation.
(continued nexr page
OPERATING CHARACTERISTICS
When your tieezer is operating correctly you should:
Be able to feel the warm cabinet exterior as the refrigeration system
transfers heat tiom the inside to the outside through the exterior
cabinet walls.
Be able to hear the fan circulating air within the interior of the cabinet
providing consistent temperature throughout.
\
Be able to hear water dripping as it melts from the evaporator and
escapes to the drain pan during the defrost cycle.
\
\
THESE THINGS ARE NORMAL AND DO NOT
INDICA~ A NEED FOR SERVICE.
\
Be able to hear the high efficiency compressor motor.
\
\
17

PROBLEM SOLWR
(continued)
PROBLEM
FREEZER DOES
NOT OPERATE
FREEZER OPERATES
TOO LONG
FREEZER STARTS
TOO FREQUENTLY
FREEZER TEMPERATURE
TOO WARM
FOODS DEFROSTING
FREEZER TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE COLLECTING
ON OUTSIDE OF CABINET
INTERIOR LIGHT DOES
NOT LIGHT (on some models)
DOOR WON’T FULLY
CLOSE BY ITSELF
SLOW STARTING TIME
AFTER BEING TURNED
OFF FOR A PERIOD OF TIME
EXCESSIVE FROST
BUILD-UP
POSSIBLE CAUSE
● Temperature control is in OFF position.
● If interior light (on some models) is not on, freezer may not be plugged in at
wall receptacle.
● If plug is secure and the freezer still fails to operate, plug a lamp or a small
appliance into the same outlet to determine if there is a tripped circuit breaker or
burned out fuse.
● Package holding door open.
. Door opened too frequently or too long.
● Temperature control set on too high a number.
. Inadequate air circulation space around cabinet.
● Package holding door open.
● Temperature control set on too high a number.
● Door was open too frequently or too long.
● Door opened too frequently or too long.
● Package holding door open.
● Blown fuse or tripped circuit breaker.
● Not plugged in.
. Temperature control in OFF position.
● Package holding door open.
● Temperature control set on too high a number.
● Packages not properly wrapped or sealed.
● Extended hot, humid weather.
● Blown fuse or circuit breaker.
● Not plugged in.
● Bulb burned out.
s Legs need adjusting.
● Package holding door open.
. Built-in overload protection.
. Door opened too frequently or too long.
● Package holding door open.
● Extended hot, humid weather.
If you need more help...call, toll free:
GE Answer Center@
800.626.2000
consumer information service
18

We’ll Be There
With the purchase of your new GE appliance, receive the assurance that ifyou ever need
information or assistance from GE, we’ll be there. All you have to do is call—toll-free!
in-HomeRepairSemice
800%EXARES(800+132-2737)
AGE consumer service professional will provide expert repair service,
scheduled at a time that’s convenient for you. Many GE Consumer Service
company-operated locations offer you service today or tomorrow, or at your
convenience
(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
Our factory-trained technicians know your appliance inside and out–so most
repairs can be handled in just one visit.
GEAnswer Center@
801162&i2000
Whatever your question about any GE major appliance, GE Answer Center@
information service is available to help. Your call—and your question-will be
answered promptly and courteously. And you can call any time. GE Answer
Center@ service is open 24 hours a day, 7 days a week.
T177 I
For Customers With
SECTIONA.A
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-,1, .,
Upon request, GE will provide
Braille controls for a variety of
GE appliances, and a brochure
to
assist in planning a barrier-free
kitchen for persons with limited
mobility. To obtain these items,
‘ free of charge, call 800.626.2000.
SpecialNeeds...
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-8334322) to request
information or service.
Sewice Contracts
80&626-2224
You can have the secure feeling that GE Consumer Sem’ice will still be there
after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Parts andAccessories
80@626-2002
Individuals qualified to service their own appliances
user
maintenance instructions contained in this
can have needed parts or accessories sent directly to
booklet cover procedures intended to be performed by
their home. The GE parts system provides access to over
amy user. Other semicinggenemdly should be referred to
47,000 parts...
and all GE Genuine Renewal Parts are quaIified semice personnel.
Caution must be exercised,
fully warranted. VISA, MasterCard and Discover cards
since improper semicing may cause unsafe opemtion.
are accepted.

YOUR GENERAL ELECTRIC FREEZER
WARRANTY
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.
WHAT IS COVERED
LIMITEDWARRANTY, This warranty is extended to
FOOD SPOILAGE... the original purchaser and any
FULL ONE-YEAR WARRANTY
We will pay for food spoilage
succeeding owner for products
For one year from date of original
(not to exceed the cumulative
purchased for ordinary home use
purchase, we will provide, free of
limit specified below) that occurs
in the 48 mainland states, Alaska,
charge, parts and service labor in
because of a manufacturing defect
Hawaii and Washington, D.C. In
your home to repair or replace either in: a)
anypul of the freezer
Alaska the warranty is the same
any part of the freezer that fails
within one year from date of original
except that it is LIMITED because
because of a manufacturing
defec:t. purchase, orb) anypati of the you must pay to ship the product
FULL FIVE-YEAR WARRANTY
sealed refrigerating system within
to the service shop or for the
five years from the date of original
service technician’s travel costs
For five years from date of original
purchase.
to your home.
purchase, we will provide, free of
charge, parts and service labor in
Cumulative
All warranty service will be
your home to repair or replace
any Freezer Capacity Limit
provided by our Factory Service
Centers or by our authorized
part of the sealed refrigerating
14.9 cu. ft. and smaller
$100.00
Customer Care” servicers during
system (the compressor, 15.0 cu. ft. and larger
$150.00
normal working hours.
condenser, evaporator and all Within 30 days after food
connecting tubing) that fails Should your appliance need
because of a manufacturing defect. spoilage occurs, you must provide service, during warranty period
satisfactory proof of the spoilage
to a Factory Service Center, an or beyond, call 800-GE-CARES
(800-432-2737).
authorized Customer
Care@
service or the dealer from whom
the freezer was purchased.
WHAT IS NOT COVERED
If you have an installation problem, ● Replacement of house fuses or
contact your dealer or installer. You resetting of circuit breakers.
● Service trips to your home to
teach you how to use the product.
are responsible for providing . Failure of the product if it is used
adequate electrical, plumbing and for other than its intended
Read your Use and Care material.
other connecting facilities.
If you then have any questions purpose
or used commercially.
“ Food spoilage caused by:
about
operating the product please
● Damage to product caused
contact your dealer or our
a) Power interruption from the utility.
by accident, fire, floods or acts
Consumer Affairs office at the b) Blown fuse, open circuit breaker of God.
address below, or call, toll free: or other power disconnection on WARRANTOR IS
/VOT
GE Answer Cente@
the owner’s premises. RESPONSIBLE FOR
800.626.2000 c) Freezer not operating because CONSEQUENTIAL DAMAGES.
consumer information service of abnormally low electric power
voltage or inadequate house wiring.
. Improper installation.
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 Affairs, GE Appliances, Louisville, KY 40225
FF16 FF20
I
Part No. 162 D3945PO02
Pub No. 49-6785
216299600
1-94 CG
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