GE FH25 User manual

Useand Care Guide
Food Freezer
❑
❉
●
Safety instructions .........................3
w
Operating Instructions, Tips
Energy-Saving Tips . . . . . .
............................2
Food Freezing Suggestions..................5-12
lntetior Light ......~ . . . . . ............................4
l<ey-Ejecting Lock . . . . . . .............................4
Packaging . . . . . . . . . . . . . . . . .......................13
Temperature Control .....................................4
Temperature Monitor . ................................4
Shding Basket . . . . . . . . . . . . ..........................4
Storage Times . . . . . . . . ...............................6
IiiD
..-.
-+:: Careand Cleaning
Cleaning, Outside and inside ....................l5
Defrosting
......~ . . . . . . . ..........................14
Power Failure . . . . . . . . . . . ..........................15
❑
●
Problem Solver . . . . . . .
.
..........18
More questions
?...call
GEAnswerCenter@ 8011626.217011
❑
Preparation
Clearance...__~_~...~.~ ...........................16
Location...~t~..~...~.... ..........................16
Vacationand Moving
Precautions...........l6
Eiiill
Installation
Installation .HHtiM .H.M.... ...........................17
Adapter Plug . . . . . . . . . . . . . ....................17
Electrical Requirements.... ......................17
Extension Cords . . . . . . .
.........................17
Grounding . . . . . . . . . . . . . . ......................17
El
‘0
Consumer Services . .
.
..........19
Model and Serial Numbers .............2
Repair Service . . . . . . . . . .
.
...........................2
Warranty . . . . . . . . . . . . . . . . ........Back Cover
ChestModel
FH25
GE Appliances

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 You’ll find them on a plate located at the top outside
new freezer properly. rear corner of the freezer.
Keep it handy for answers to your questions. These numbers are also on the Consumer Product
If you don’t understand something or need more help, Ownership Registration Card that came with your
freezer. Before sending in this card, please write these
write (include your phone number):
Consumer Affairs
numbers here:
GE Appliances
Appliance Park Model Number
Louisville, KY 40225
Keep proof of original purchase date (such as your Serial Number
sales slip or cancelled check) with this book to Use these numbers in any correspondence or service
establish the warranty period.
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-SAVING 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 lid open. Always check to make sure the freezer lid
room. Avoid putting it next to your range, a heating 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 lid more often than necessary
back to the regular setting.
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.
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
2
—. —

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.
0
● This freezer must be properly installed
‘aJJi
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.
. Repair or replace immediately all electric service
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.
Q 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.
s 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).
2. Connect cord to power outlet.
/ ~ , ,,, : ,%,,- ~ , ‘} .,..- . ‘ “ ‘ ‘ -
3. Set alarm to OFF.
:i
\
)
4. 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.
5 Allow freezer to operate for at least two hours
before placing food inside.
6. Set alarm to ON.
Temperature Monitor
The temperature An ON/OFF switch allows the temperature alarm to
& t
alarm switch is ON OFF be deactivated when not wanted. The freezer is
located in the back shipped with the temperature alarm in the OFF
of the lid on the left HIGH-TEMP
ALARM SWITCH position. After the freezer has run long enough to
side. The alarm will , lower the temperature, you may activate the alarm.
sound if the freezer
temperature rises
above
20”F.
‘ “i ; ’””al armsystem.
‘ CAUTION: Adding more than 3 pounds of warm
food per cubic foot of freezer capacity can trigger the
The alarm operates
on household
electricity. If the
power fails, the
alarm will not
perform.
W/ :::
To activate the alarm, flip the switch to the ON
To deactivate the alarm, flip the switch to the OFF
Interior Light Sliding Basket
Turns on when the door is opened; turns off when the Keeps frequently-wanted foods within easy reach;
door is closed.
can be moved aside to make foods below more
readily accessible.
Key-Ejecting Lock Defrost Water Drain
Keeps your frozen food supply secure. The spring- Up-front drain with hose adapter speeds emptying of
loaded lock is designed so that the key is automatically defrost water.
ejected–key will not remain in lock in either the open
or locked position.
Keep key out of reach of children and away from the
food freeze~
4

FOOD FREEZING SUGGESTIONS
w!
/
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. Work quickly. The quicker fruits and vegetables
are frozen after picking, the better the
fro~en
product will be. You’ll save time, too, with less
. .
4.
5.
6.
7.
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.
you have a large quantity of food to freeze, store
culling and sorting.
H
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.
packaged. Both rigid containers and flexible bags 9. Freeze foods quickly. Continually rotate frozen
or wrappers can be used. Make sure
they are foods to the front of the freezer so the
longest-
especi~~ly designed for freezing.
.
frozen 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 X“ 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 fruits
● Fine sieve or small colander to put vegetables in
for blanching
c 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
For quick-freezing large amounts of food, turn control to No. 7 two hours
before loading.
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
drops aft(?r
time shown
lYIONTHS IN
FREEZER
AT OOF.
(-18° C.)
FISH
Shellfish ...............""""""""'""""""""'""""""""" .,,,,6 t.*
.....up to 4
Lean Flsh,,,,,,,,,,,,,,,,.,,,,,.,.,,......,..,..................''''' ,,,2 t. ~
Fafly Fish,,,,,,,,,,,,,,,,,,,,,,,,.,,..,.,.....,............. ,2
Shrimp (Raw, Unpeeled) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . ,...................3
Eating quality
drops after
time shown
MONTHSIN
FREEZER
AT OOF.
(-18° C.)
PRODUCE
Most Fruits & Vegetables . . . . . . . . . ....................::::::::::::~t~ol~
Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ,,,,,,,,,,UP t. ~
Mu,shroonIS . . . . . . . . . . . . . . . . . . . . . . . . . . . .................,,,,,,,,,,,,3 t. 6
On Ions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...,.3 to 4
Citrus Fruits .,,,,,,,:,,,,,,,.,...,.,..,...............’” *t. ~
Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BAKERY GOODS
Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . ........4; ~
Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . .. I/2
Cake: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.,.,,...up to 1
Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
. . . . . . . . . . . . . . .
4
pastry (unbaked) ““”’””’’””””””””””” ““up~o 1
pies (Baked) . . . . . . . ‘“”’’”””””””””’’’””””’””””” 2
Pies (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
DAIRY PRODUCTS
Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
....5 to 6
Cottage Cheese . . . . . . . . . . .
.....................~
Sofi Cheese ,,,,,,,,,,,,,,,,,,,,,,.,..,..,................ .“’’”’6to ,2
Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . .....,,,,
1
2
Eggs .,..,......................"""""""""""'""'""""""u t.,
fi;l~ream, Sherbet ..........””””””””””””” p,
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
.. .. .. .. ..
OTHER FOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
,.,,.12
;:ft;Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . ....................UP ~0 1
.. .. .. .. .. .. ..
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . .
Prepared Dishes . . . . . . . . . . . . . .....................:::::::~~~031
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . .
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.
Freezing Vegetables
1.
2.
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.
Sort, clean and wash vegetables in cold water. Keep
those of the same size all together. Large pieces
take longer blanching.
●
●
●
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-ginal package and thawed in the refrigerator
or cooked frozen. AHOW 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-
allowing only 2 hours per pound.
Don’t refreeze meat that has completely thawed; meat,
whether raw or cooked, can be frozen successfully
only once.
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 fle.rt pa<qe)
7
o“
o
a
—

FOOD FREEZING SUGGESTIONS
(continued)
Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cooke< vegetable blanche~ or other large
utensil.
1. Fill utensil with 2 inches of water. Bring to the
boiling point.
2. 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.
3. 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
drain on towels.
1. Select large utensil of 4- or 5-quart capacity and fill
with one gallon of water for each pound of
vegetables to be blanched at one time. Use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
2. Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse in
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
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.

Guide to 1reezing Vegetables
PREPARATION
BLANCHING
B;;;;; Steam
Wash in cold water, remove tough part of stalk, sort according Small stalks
to size of stalk, Cut spears to fit containers, or cut in 2-inch 2 min. 3 min. *
lengths. Scald according to size of stalk.
Medium stalks
3 min. 4 min.’
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans 3 min.’ 4 1/2 min.
whole or slice.
PACKAGING
VEGETABLE
ASPARAGUS
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head
sr)ace. 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, leaving l/2-inch
head space. Seal.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
BEANS
Green
BEANS
Lima
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.
BROCCOLI
3 min. 5 min.’
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.
BRUSSELS
SPROUTS
Clean and cut sprouts from main stem, sort according to size 4 rein’ 5 1/2 min.
and scald. Chill and drain. Pack in
freezer containers, leaving
no head space,
Chill, drain and pack into
containers, leaving l/2-inch
CARROTS
Clean, wash and peel, Leave small carrots whole. Cut others
into slices or cubes.
3 min.’
4 1/2 min.
head space.
Chill immediately. Dram.
Packaae
Trim and wash. Break into flowerets 1 inch wide and about 3 min.** 4 1/2 min.
1 1/2 to 2 inches long. Soak in salted water for 30 minutes.
Drain,
Select young corn with thin, sweet milk, Husk and remove silk. Small ears
Wash ears carefully. Sort according to size. 7 min.’
Medium ear: ‘in”
9 min. * 10 min.
Large ears
11 min.’ 12 min.
CAULIFLOWER
compactly, leaving no head -
sDace. Seal.
CORN on COB
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal,
Package, Leave l/2-inch
CORN
Whole Kernel
GREENS
I
Scald corn on cob and chill, Cut off whole kernels. 5 to 6 min. * 6 min.
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. Soinach
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
1
l/2to 2 min.;
2 min.’* 2 min. Chill and drain. Package
compactly, leaving l/2-inch
head
st)ace.
PEAS
Shell and discard over-mature peas.
POTATOES
French Fried Peel and slice lengthwise for frying. Fry in deep fat heated to 3600F, 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.
Chill, drain, package in cartons,
bags or boxes. Leave l/2-inch
head
sDace. Seal.
POTATOES
White Select smooth new potatoes directly from garden. Wash, peel 3 to 5 min
or scrape, and scald.
Wash, Cook until almost tender and cool, Peel; cut
in halves, slice or mash,
POTATOES
Sweet pack in freezer containers,
allowing l/2-inch head
space, Seal,
Chill immediately, drain and
SQUASH
Select tender sauash with soft rind. Cut in l/2-inch slices.
I
3 min. * 4 1/2 min.
I I
I
package. Leave l/2-inch
head space. Seal.
*Preferred method ‘‘Use 4 teaspoons salt to a gallon
(continued next page)
9

FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits
1. Sort fruits for uniform ripeness, quality and size.
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.
Packing Frozen Fruits
Always allow head space. Allow l/2-inch head space
in pint 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 make their
own juice when sugar is added. Add dry sugar (see
~ulde at right) and stir gently Urlti 1 most of the sugar
has dissolved in the juice drawn from the fruit, then
pour into containers.
(b) Syrup pack. Suitable for fruits which hake
comparatively little juice, and those which darken
readily. Add syrup to cover fruit. Allow 1/2-inch head
space ( 1 X-inch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Percentage
of syrup
3(YZC (light)*
40% (light)$’
50% (medium)
60% (medium)
65% (heavy)
Cups of suger
to be added per
pint of water
Serving Frozen Fruits:
Place unopened containers in refrigerator. Ser\e while
Approximate fruit is still slightly icy.
yield in pints
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.

Guide to Freezing Fruits
FRUIT
APPLES
APRICOTS
BERRIES
CHERRIES
Sour
CHERRIES
Sweet
CRANBERRIES
MELONS
Cantaloupes
Honeydews
Watermelons
ORANGE and
GRAPEFRUIT
SECTIONS
PEACHES
PEARS
PINEAPPLE
PLUMS and
PRUNES
RHUBARB
PREPARATION
Wash, peel and sllce 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 minutes, or (2) dipping In
solutlon of 3 tablespoons lemon Jutce to 1 gallon water for 1 minute, rmslng m cold
water, and dramng.
Solutlon may be reused.
PACKAGING
SyrUp pack: ShCe into container, cover with 407. syrup
Add
1 teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle
112 cup 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
rxecautlon.
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 frulf m bolllng water 1/2 minute. Syrup
pack” Pack in container; cover with 40°/0 syrup
to which ascorbic actd has been added (1 teaspoon
ascorbic acid to 1 cup syrup) .Sugarpack.’ Mix 1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and
sDrinkle over 1 auafl of fruit, Stir.
Proper maturity IS important. Immature berries should not be used, Wash
In cold or (1) May be packed dry, or (2) packed whole In a 40 to
iced water and drain thoroughly on absorbent paper towels. 50°/0 sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar. Stir until sugar
IS dissolved, Seal,
Wash, sort and stem. Chill in refrigerator until firm enough to remove pits Mix
1 part sugar to 4 or 5 parts fruit by weight until sugar
is dissolved. Pack. Seal.
Prepare quickly In same way as sour cherries However, sweet cherries may be frozen Cover with 400/. sugar syrup which contains 1
whole, with or wlhout p!ts. teaspoon ascorbic acid per cup
Wash
In Iced water, stem and el!mlnate poor berries. Dram well. Cranberries may be packed whole. wtthout sugar. or
In a 50°/0 sugar syrup.
Select firm, well ripened fruit. Cut In 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 in combination
Cover with orange juice or
300/. sugar syrup.
Seal and freeze.
Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane.
Pack sections In layers. Cover grapefruit with 300/. syrup
Remove all membrane Cut sections from divider-membranes Drain. containing 1 teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir m 1/2 teaspoon ascorbic acid
per quart.
Promptness In handllng IS Important. Sort, peel (skins may be loosened by scalding Pack immediately
Into cold 400/. syrup with 1 teaspoon
whole peach 30 seconds
In boiling water) and plt Peel and slice 1 quart of peaches ascorbic acid per cup in container; cover with more
at a
time. syrup. Seal.
Select pears which are fully tree-ripened. Wash, peel and core. Cut m halves or
Pack immediately m freezer carton. Add 400/. syrup to
quarters. Heat m boding 40% syrup for 1 to 2 minutes. Cool in syrup, then drain. which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 cup syrup). Seal.
Peel, core, sl!ce or cube.
Pack sllces with two circles of cellophane paper between
each
slice. Pack without sugar or cover with 300/. syrup.
Or, pineapple juice could be used.
Sort, wash
In Iced water. Halve and pit, or leave whole.
Pack in carton and cover with 400/. syrup to which 1
teaspoon ascorbic acid has been added per cup, Seal.
Wash, trim and cut stalks
Into 1 -inch pieces or In lengths to fit package
Pack without sugar or cover with 400/. syrup.
Allow head space, Seal.
Freezing Dairy Products
. Cheese. Freeze cheese in 1/2- to 1-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.
. 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.
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.
Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(continued next pqge)
11

FOOD FREEZING SUGGESTIONS
(continued)
Freezing Eggs
Use only fresh eggs for freezing. Chill before Egg Yolks—Separate and add 1 teaspoon of salt or 1
freezing. Whole eggs may be frozen or the whites and tablespoon of corn syrup or sugar per cupful of yolks.
yolks frozen separtely as follows:
Blend with fork.
Whole Eggs—Mix yolks and whites thoroughly with Pack eggs in freezer carton allowing l/2-inch head
a fork, Do not beat in air. Add 1 teaspoon salt to each
space ( 1 ‘/~-inch for glass containers). Thaw eggs in
2 cups of eggs.
unopened container in refrigerator or at room temperature.
Egg Whites—Separate and freeze in recipe-sized
amounts.
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.
c 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 1 X 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 freeze. 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.
.

FREEZER PACKAGING
Proper packaging is essential for successful freezing. Because solidly frozen
foods lose moisture in the dry 0° to 5“F. temperature of a freezer, 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.
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.
2.
3.
Bring
edges two parallel
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 freezer
cartons, containers
and jars.
II
Aluminum foil.
Place food on
heavy-
duty foil and mold foil
to shape of the food.
Only one thickness is
required. No heat sealing
or taping is necessary.
t
i
—
Labeling containers.
Be sure to label all
containers and packages
with contents and date
that it was placed in the
freezer. -
13

DEFROSTING INSTRUCTIONS
Do not use any electrical device in defrosting your freezer.
Depending on the climate you live in, humidity and usage, your freezer may
need defrosting only once or twice a year. If possible, choose a time to
defrost when food supply is lowest.
The Fastest Way to Defrost
Defrosting can be done quickly and easily by scraping DO NOT use an ice pick or sharp edged
freezer surfaces with a plastic scraper or wooden instrument as it may damage or scratch the freezer.
spatula when frost is more than 1/4 inch thick.
For Periodic Complete Cleaning and Frost Removal
If frost is too thick or too hard to be scraped, we 5. After frost is completely removed, rinse the inside
suggest you do the following:
1.
2.
3.
Remove power cord from outlet.
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.
Your freezer has a defrost water drain at the front
and a hose adapter that is packaged in a bag in the
bottom of the freezer. Remove the drain cap on the
front of the freezer, insert the hose connector and
attach the hose.
After attaching the hose, remove the drain plug
6.
of the freezer with a solution 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.
Replace the drain plug inside the cabinet and the
inside the cabinet. Sponge remaining moisture
from the bottom of the freezer. cap on the defrost drain.
7. Fold over and dry the gasket on the hinge side of
4. You may hasten defrosting by leaving the freezer
the lid.
lid open and removing large, loose pieces of frost
before they melt, or by sitting pans of hot water in 8. Plug in the freezer at the electrical outlet. Turn the
the freezer cavity.
temperature control to its regular position and
NOTE: Water may drip from the back flange of the
return food to the freezer.
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.
14

Cleaning Your Freezer
s 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.
I
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.

PREPARATION
Location Clearance
Your freezer should be conveniently located for day- The lid and hinge arrangement makes it impossible to
to-day use in a dry, well-ventilated room. install the freezer directly against a wall. The space at
For most efficient operation, it should not be located the back is essential to maintain proper air circulation
where air temperature around the freezer is ever
around the freezer.
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.
The freezer must be
solidy positioned on the floor if it
is to function at its best. Shims may be 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.
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.
16

How to Connect Electricity
For personal safety, this appliance must be
properly grounded.
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
electric shock hazard
PRE
MET
Fig. 1
I from this appliance.
Have wall outlet and circuit checked by a qualified
electrician to make sure the outlet is properly
grounded.
Where a standard two-prong wall outlet is
encountered, it is your personal responsibility and
obligation to have it replaced with a properly
grounded three-prong wall outlet.
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
permit, a
TEMPORARY METHOD
Fig. 2
BEFORE USE
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 The freezer should always be plugged into its own
conditions, we strongly recommend against the use of
individual electrical outlet—( 115 volt, 60 Hertz single
an extension cord. However, if you still elect to use an phase AC. Some models are also rated 100 volt, 50
extension cord, it is absolutely necessary that it be a Hertz. Check the model and serial number plate.) This
I_JL listed q-wk-e grounding type appliance extension is recommended for best performance and to prevent
cord having a grounding type plug and outlet and that overloading house wiring circuits, which could cause
the electrical rating of the cord be 15 amperes a possible fire hazard from overheating wires.
(minimum) and 120 volts.
17

QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
FREEZER DOES
NOT OPERATE
FREEZER STARTS
TOO FREQUENTLY
FREEZER OPERATES
TOO LONG
NOISY OPERATION
CABINET VIBRATES
FREEZERTEMPERATURE
TOOWARM
ALARM SOUNDS
FOODS DEFROSTING
FREEZER TEMPERATURE
TOOCOLD
FOODSDRYINGOUT
MOISTURECOLLECTING
ON OUTSIDEOFCABINET
LIDWON’TFULLY
CLOSEBYITSELF
SLOWSTARTINGTIME
AFTERBEINGOFF
EXCESSIVE FROST
BUILD-UP
POSSIBLE CAUSE
● Freezer may not be plugged in at wall outlet.
● If plug is secure and the freezer still fails to operate, plug a small appliance into
the same outlet to determine if there is a tripped circuit breaker or burned out fuse.
● Package holding lid open, or lid opened too frequently or too long.
● Temperature control set on too high a number.
● Uniform temperature in cabinet is being maintained.
● Package holding lid open, or lid opened too frequently or too long.
Q Temperature control set on too high a number.
● Inadequate air circulation space around cabinet.
● 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.
“ Weakness in room floor. Placing 2 X 4’s under the length of the freezer will help
support it and may reduce vibration.
. Cabinet not positioned solidly on floor. Adjust legs or use shims for uneven floor.
● Package holding lid open, or 1 id opened too frequently or too long.
c Freezer has not yet cooled down after temperature control dial is turned to a colder
setting. Set TEMP ALARM switch OFF temporarily until new cold level is reached.
● A lot of unfrozen food added at one time will raise freezer temperature. Set TEMP
ALARM switch at OFF temporarily until temperature returns to normal for the
selected setting.
c Blown fuse or tripped circuit breaker.
● Not plugged in.
● Package holding lid open, or lid opened too frequently or too long.
● Temperature control set on too high a number.
● Packages not properly wrapped or sealed.
. Extended hot, humid weather.
● Package holding lid open.
● Built-in overload protection.
c Package holding lid open, or lid opened too frequently or too long.
● 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-Home Repair Service
800-GE-CARES (800+#32-2737)
A I;E cf)nsun~er ser~ice professional mill prokide expert repair service,
scheciLdcd at a time that convenient fi)r ~’OLl. Man}’ GE Consumer Service
coIIlp;tIIJ’-() ~lcI”:ltt>cl locaLi(lns offer T’OU sert’ice today or tomorroW7, or at your
con\7enience (7:()() a.ill. to ~:(]() p.n~. t$reekda~’s, !):()() a.m. to 2:()() p.m. Saturdays).
our f;ictol-}-tl-:iilled technicians kno~ ~our appliance inside and out-so most
repairs can be handled in just
one \isit.
GEAnswer Center@
800.626.2000
W’hatmer ~our question about an;’ (;E mqjor appliance, GE Answer Center@
information ser~ice is atailable to help. YOLII- call—and your question-will be
ans\~7c>rc>d prompt 117 and (’( )urte( )LlSl}r. .\nci }’OU can call any time. GE Answer
Cell(er@ ser~ice is open 24 hours a &y, 7 da?s a week.
.
s
SECTION A A
“.,.’> .”.,.,. .,,.. s,. , W,,” .......,.
,.. s”.,.,O., s. .,,,.”,.... !.0 ,..,, ,.,
For Customers With
8011626.2000
~Jpon request, CTE will pro~ide
~raille contI-”ls foI- a I’ariet} of GE
appliances, and a brochm-e to
assist in
plannin<g a barrier-free
kitchen
f’or persons with limited
Inobilit}’. T() obtain these items,
fi-ee of” ~-harge, call 800.626 .2000.”
Special Needs...
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletv~ewriter mav
/
call 800-TDD-CTEAC (800-833-4322) to ’r’equest
information or ser~’ice.
Service Contracts
800-626-2224
You can ha~e the secure fkeling that (;E (knsumer Sertice will still be there
af’ter )’OUI- w’arranty” expiles. kn”chase a GE contract while vour warI-anty is still
in
eflect and }011 ’11 receive a substantial discount. With a multiple-~ear contract,
~rt)tl re ass~lred of- f’uture ser~’ice at todav ’s prices.
Parts andAccessories
800-626-2002
Individuals qualified to service their own appliances User maintenance instructions contained in this booklet
can ha~’e nc(>ded parts or accessories sent directly’ to
cover procedures intended to be performed by any user.
their honle. me (;li parts s~stem pro~’icles access to o~er
Other servicing generally should be referred to qualified
-!7, ()()() parts . . . and all GE Genuine Renewal Parts are
service personnel. Caution must be exercised, since
ftlll? ~~zrrranted. t71SA, 31asterCard ancl Disco\er cards
improper servicing may cause unsafe operation.
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.
I
IU
1
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace
any part of the freezer that fails
because of a manufacturing
defect.
FULL FIVE-YEAR WARRANTY
For five years from date or original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the sealed refrigerating
system (the compressor,
condenser, evaporator and all
connecting tubing) that fails
because of a manufacturing
defect.
LIMITED WARRANTY,
FOOD SPOILAGE...
We will pay for food spoilage
(not to exceed the cumulative
limit specified below) that occurs
because of a manufacturing defect
either in: a) any part
of the freezer
within one year from date or original
purchase, orb) anypatl of the
sea/ed refrigerating system within
five years from the date of original
purchase.
Cumulative
Freezer Capacity
Limit
14.9 cu. ft. and smaller
$100.00
15.0 cu. ft. and larger
$150.00
Within 30 days after food
spoilage occurs, you must provide
satisfactory proof of the spoilage
to a Factory Service Center, an
authorized Customer
CareR
service or the dealer from whom
the freezer was purchased.
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Alaska,
Hawaii and Washington, D.C. In
Alaska the warranty is the same
except that it is LIMITED because
you must pay to ship the product to
the service shop or for the service
technician’s travel costs to your
home.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer
Caree servicers during
normal working hours.
Should your appliance need
service, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).
WHAT IS NOT COVERED
If you have an installation problem,
Q 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.
Purpose or used commercially.
If you then have any questions
,,
c Food spoilage caused by:
about operating the product please ● Damage to product caused
contact your dealer or our a) Power interruption from the by accident, fire, floods or acts
Consumer Affairs office at the
utility.
of God.
address below, or call, toll free: b) Blown fuse, open circuit breaker WARRANTOR IS NOT
GE Answer Center
H
800.626.2000
consumer information service
● Improper installation.
or other power disconnection on RESPONSIBLE FOR
the owner’s premises.
CONSEQUENTIAL DAMAGES.
c) Freezer not operating because
of abnormally low electric power
voltage or inadequate house
wiring.
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.
II
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Part No. 162 D3918PO03
1 I lLd
Pub No. 49-6726
216169400
12-92 CG