GE FP9 User manual

—
~a%w #R3s~~uc~~o~s ........................,3
Tips
Energy-SavingTips.........................................2
FoodFreezingSuggestions................,.5-l2
InteriorLight....................................................4
Key-EjectingLock...............................4
Packaging~..~~~~~.~~~.fi...~. .................13
TemperatureControl.....................................4
TemperatureMonitor .............................4
Shelves._...~..........~.... ....................4
BookshelfDoorStorage .........................4
Juice-CanDoorShelf .......................4
StorageTimes .....................................6
Cleaning,Outsideandlnside ..,.,,.....,........15
Defrosting......................................................14
Power Failure................................................15
RemovingFreezerDoor..............................15
,“ AdjustableLegs............................................16
,-
.~ ,.Clearance.......................................................16
‘Location..........................................................16
Vacationand Moving Precautions...........l6
... .
Installation.....................................................17
Adapter Plug..............................................17
ElectricalRequirements. . .....................17
ExtensionCords.............................17
Grounding. . . . . . . . . . . . . . . . ..................17
ModelandSerial Numbers ..........................2
RepairService .................................................2
Warranty ....................................,.,,BackCover
ManualDefiostUpightModek
FP9 FP12 W14
FP17 FP21

.
us You- —
Read this book downthe model andserialnwnbxs.
It is intendedto help you operate and maintain your You’Hfind them on aplate eitherat the bottom,just
new freezerproperly. insidethe door,or on the back of thecabinet.
Keep it handy for answersto your questions. These numbersare also on the ConsumerProduct
If you don’tunderstand somethingor need more help, OwnershipRegistrationCard thatcame with your
write (includeyour phonenumber): freezer.Before sendingin this card,please writethese
ConsumerAffairs numbershere:
GE Appliances
AppliancePark Model Number
Louisville, KY 40225
Keep proof of originalpurchase date (such as your Serial Number
sales slip or cancelled check) with this book to Use these numbersin any correspondenceor service
establishthe warranty period. calls concerningyour freezer.
If you received adamaged freezer,immediately
contact the dealer (or builder)that sold you the
freezer.
Savetime and money.Before you call for service,
check the Problem Solver.It lists causes of minor
operatingproblems that you can correct yourself.
—
*Location of your freezer is important. Don’t locate it .When using your freezer,be careful not to leave the —
in awarm, unventilated laundry area or storage door open. Always check to make sure the freezer
room..Avoidputting it next to your range, aheating 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 oIf you turn the temperature control to the coldest
you can tlnd what you want in the freezer quickly. position for quick freezing, don’t forget to turn it
-Don‘topen the freezer door more often than back to the regular setting.
necessary and close it as soon as possible,
particukwlyin hot, humid weather.
m
We’re proud of our service and want you to be
p]caseci.If for some reason yoLlam not happy with the
service yOL~receive, ha-e are three steps to follow for
fUI”thel.help.
NEXT, if you are still not pleased, write all the
details—including your phone number-to:
Manager, Consumer Relations
GE A13Dliances
FIRST, contact the people who serviced your Appli;;ce Park
app~i:mcc.Explain why yoLlare not pleased. hmost Louisville, Kentucky 40225
cawi. ~hiswill solve the problen~. .
FINALLY, if your problem is still not resolved, write:
Major Appliance
Consumer Action Panel
Z()North Wackel”Drive
Chicago, Illinois 60606

AU
-.
-usingthisappliance,
ahvaysextxcisebasicsafetyprecautions,
dingthe.Mlowing:
o~S~ $Msapp]ianceonly foritsintendedpurpose
asdescribedinthisUseandCareBook.
o~l’~isfreezermustbe properly fnstihi
‘Q~:4b.,inaccordancewiththe
“.~.~ Instructionsbeforeitisused,See
groundinginstructionsinthisbook.
~~e~er~npi~gyourfreezerbypallingonthe
powercord.Alwaysgripplugfiiy andpull
straightoutfromtheoutlet.
~~epfi orreplaceimmediatelyallelectricservice
cordsthathavebecomefrayedorotherwise
damaged.Donotuseacordthatshowscracksor
abrasiondamagealongitslengthorateitherthe
plugorconnectorend.
~After yow freezeris inOperation9iiOnOttoUCh
thecoldsurfaces,particularlywhenhandsare
damporwet.Skinmayadheretotheseextremely
coldsurfaces.
on%refreezefrozenfoodswhichhavethawed
~~OUIKMy
safelyrefreezefrozenfoodsthathave
thawediftheystillcontainicecrystalsorifthey
mestillcoki—below4001?.(Shellfishcannotbe
keptaboveIO°F.safelybecauseofbacteria
growth.)
*meatsy orfishthat
havemy or”off-color’ notbe
refrozenand notbeeaten.Thawedice
crem shouldbediscarded.Iftheodororcolorof
anyfoodispoororquestionable,getridofit.‘I’he
foodmaybedangeroustoeat.
~~ve~ andrefrwwingreducethe
eating offbods9particularlyfruits,
vegetablesandprqxiredfoods.Theeatingquality
ofredmeatsisaffectedlessthanthatofmany
otherfoods,Userefrozenfoodsassoonas
possible—theywon’tkeepaslongasfoodsfrozen
onlyonce,andthesoonerthey’reused,thebetter
theireatingwillbe.
o~y~~r 0~~freezerisstillaroundthehWM?
butnotinme~besuretoremovetheMor
door.Thiswillreducethepossibilityofdanger
tochildren.
@Cautionshdd beusedwhenremovingthe
doorofa freezer.Particularcautionshouldbe
usedwhenremovingtheMofachestfreezer,as
mostchestfreezerlidsareunderspringtension.
Contactthemanufacturer’srepresentativefora
methodofsaferemoval.
~~nplugyourfreezer,
beforematingany
repairs,cleaningorchangingthelightIxdhe
NOTE:Westronglyrecommendthatanyservicing
beperformedbyaquaMedindividual.
TurningthetemperaturecontroltotheOFF
positiondoesnotremovepowerto~helightcircuit
onmodelswithinterimlight.
eDo not~~oreorusegasolineorother
vaporsandliquidsinthevicinityof’thisorany
otherappliance.
3
.——
.. ——-.
.“, -=.. -... .,—. -— —.- ——.. . . . . . .

...-
.-
1.Clean the insideof thefreezer with amild solution
of bakingsodaand water (refer to Care and
Cleaningsection).
2. Connectcord topower outlet,
3. The temperaturecontrolhas been factorypre-set to
aposition whichshouldprovide satisfactoryfood
storagetemperatures.The controlknob is
adjustabletoprovidearange of temperaturesfor
your personalsatisfaction.
4. A11owfreezer to operatefor at least two hours
before placingfood inside.
—
Ckmtrdi
—
Freezing temperatureselectionis madeby settingth
controlfrom No. 1to No. 7(coldest).
OFF positionpermitsturningthe freezeroff without
unpluggingit.
~t?~~t?~~~ll~~ ~~~~~o~ (onsomemodels)
The temperaturealarm
r
_l_Efvll?MOIWIWl
is located on thefront
1
OFF~ (j)ON
C:the freezer. The -
alarm will soundif the
freezer temperature ALARM
rises above 20°F.The alarm operateson 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 !he freezer has run long enough to
lower the temperature,you may activate the alarm.
CAUTION: Adding more than 3pounds of warm
food per cubic foot of freezer capacity can trigger the
alarmsystem.
To activate the alarm, push akey 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. —
—
~Ot!~ (on somemodels) Bookshelf Door storage
The key for the spring-loaded iock is automatically Lets you store frozen food packages like books for
ejected—key will not rcxnainin lock in either the easy selection.
open or closed position.Keep the key out of reach of
chikhn andawayfrom thefreezer.
w-cm mm’ shelf Interior Light
Specially sizeclfor storage of frozenjuice cans. Some Turns on when the door is opened; turns off when the
models have twojuice-can shelves, door is closed.
SMwM’
(’ooling coils weldecllo shelves hasten freezing when food is placed in
direct contact Ivithshelves.
F
=>
.
—
..
~:;
Cl
Q3
./
/[
3———-
-... ,...--.....-.. .,=---- ..—-.. --*-- =—...-..—.———-...

... “.
-
—
“’-- R&% forSI..M-xessfd Food FIx?ezing
—
Freeze the best. Freeze onlytop-qualityfoods,
Freezingretains qualityand flavor;it cannot
improvequality.
2. Keep work area dean.
3. Workquickly.The quickerfruitsand vegetables
are frozen after picking,the betterthe frozen
productwill be. You’llsave time, too, with less
cullingand sorting.
4. Chose correct packagingmateriaIs.Frozen
foods willdry out if not properly wrapped or
packaged.Both rigid containersand flexiblebags
or wrapperscan be used.Make surethey are
especiallydesigned for freezing.
5.FOMOWreliableinstructionsfor freezing different
typesof food.
6. Freeze foodsin pract;calmeal-sizedpackages.
7.FiUcontainerproperlg.When placing Iiquidor
semi-liquidfoods in containers,leave about 1/2”at
top (1k“ for glass containers)to allow for
expansionduring freezing.
8. Freeze correctquantities.There is an established
maximumof food your freezer is designedto freeze
at one time—approximately3poundsper cubic
footof freezer capacity.In normalposition,your
freezer’scontroldial will maintain sufficientlylow
temperaturesin the freezer to freezerecommended
quantitiesof food,
If you have alarge quantityof food to freeze, store
part of it in yourrefrigerator’sfresh food
compartmentuntil the first quantityis frozen.
9. Freeze foodsquickly.Continuallyrotate frozen
foods to the front of the freezer sothe longest-
frozen foodsare used first.
10. Storefrozen foods immediately. Commercially
frozen food can be stored any place in the freezer.
These foods shouldnot be allowed to thaw before
being placed in the freezer.
quick-freeze small amountsof food, place it in direct contact with any
frigerated shelf. To quick-freeze k.rgeamounts of food, turn control to
No. 7. Return it to No. 1after freezing is completed. Never freeze more
than three pounds of food per cubic foot of freezer capacity at one time.
Materials
You’11find these materials helpful in preparing foods
for the freezer:
*Large kettle with ciosc-fitting 1id for blanching
vcgctables and fruits
*Fine sieve or smail cokmder to put vegetables in for
blanching
~Assortnwnt of knives for cu[ting 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
eRoll of freezer tape
(continued i7extpage)
5
—.. —

(continued) —
storageTimes
~afiflgq~ality MmmsIN
dropsaf!er FREEZER
tirms~mm AT(J°Fo
(-m”c.)
FreshMeats
Roasts(Beef&Lamb)...........................................................6to 12
Roasts(Pork&Veal)..............................................................4to 8
Steaks(Beef)
..........................................................................6to 12
Chops(Lamb).........................................................................6to 9
Chops(Pork)..........................................................................3to4
Ground&StewMeats..........................................................#..3to4
VarietyMeats(Beef)
................................................................3to4
VarietyMeats(Pork)...............................................................2to 3
Sausage(Pork).................................................................,,,,,.1to 2
Opossum,Rabbit,Squirrel......................................................6to 8
ProcessedMeats
Bacon.........................................................................................1
Frankfurters....................................,...................,.....,.o...o...Q,T.mo.I/2
Ham(Whole,Halfor Slices)...................................................lto 2
cooked Meats
CookedMeatsandMeatDishes..............................................2to3
Gravy&MeatBroth................................................................2to 3
FreshPoultry
Chicken&Turkey(Whole) . .
.. ... .......--.........................................l2
Chicken(Pieces)
.........................................................................9
Turkey(Pieces)
...........................................................................6
Duck&Goose(Whole)...............................................................
Giblets........................................................................................:
GameBirds............................................ 8to 12
CookedPoultry
Pieces(CoveredwithBroth)........................................................
Pieces(NotCovered)
..................................................................7
CookedPoultryDishes.......................................................c....4to 6
FriedChicken,.,,,,,,,,.,,.,,,,,,,,,...,..,,,,,,,,,,,,,...,,,,,,,,..,,.,,,.,,.,,,,,,.,,,,.,4
FISH
Shellfish!,.,,,,,,....,,,,,.,,,,.,.,,,,,,,,.,,.,,.,,..,,,,.,,.,,.,,,,,,,,,,,,.,,,,.,,,,,.,upto4
LeanFish.........................................................o......................6to8
FattyFish,,,,...,...,,.,.,...,,.,,,..,,,.,................................................2to 3
Shrimp (Raw,Unpeeled)......................o.o#oc...............................l2
Shrimp(Cooked)...............,....,...................................................3
Ea!inoquality MONTHSIN
~rapsaftw FREEZER
time shown ATOOF.
(-WC.)
MostFruits&Vegetables
.4,.,,,,,,,,,,...,....,,.,.,.,........................,8to 12
Asparagus
.,,,,.,,,,....,.,,,,,,,,..,,..,,,,.,..,................................,..,,,,.6t08
Mushrooms0............,.,,,,,,,..,..........................,.,,,,,...,,...,,,.,.,,,Upto6
Onions.,!..,..........,...,.,,,,.,,,!,,.,.,,...........,,,,,,,,..,..,.,.,.,,.,.,,.........3t06
CitrusFruits,...<....,.,..............#...........,..,,,.,,............................,3t04
Potatoes(FrenchFfies)..........................................................<2to3
Bread$Quick(Baked)..,,,,...,.,,.,,,.,.,..,...,,.,,,,,............,,,,,,,.,,..,,,,,2
Bread$Yeast(Baked)
.............,,.,.,.,.,......................................4t08
Breads,Yeast(Unbaked)...........................................................I/2
Cakes
..!,,,.,,.,..,.,.,...........................#,,..,,,.........................,,..,,,Uptol
Cookies..,,,..................................................................................4
Pastry(Unbaked)
........................................................................2
Pies(Brdied)..........................................................................uptol
Pies(Unbaked)...........................................................................2
DAIRYPRODUCTS
Butier......................................................................................5to6
CottageCheese...........................................................................1
SofiCheese................................................................................4
HardorSemi-HardCheese
....................................................6to12
Eggs..........................................................................................l2
lceCream,Sherbet................................................................uptol
Milk.............................................................................................1
OTHH3F(XIDS
Candies......................................................................................12
Lefi.Overs(Cooked)..............................................................Uptol
Pica...........................................................................................-I
PreparedDishes.....................................................................2:03
Sandwiches
...........................................................................Uptol
Soups.Stews.Casseroles.......................................................2to3
Newtechniquesareconstantlybeingdeveloped.ConsulttheCounty
ExtensionServiceoryourlocalUtilityCompanyforthelatest
informationonfreezingandstoringfoods.
_,/
f,-?
~“w
—..—-. .-—— ——.——”,. -——

‘=-’” Rw?zing Meat.Fish, &Game
-. .
—
PreparationandPackaging.Packagemeat,poultry,
fish and game in moisture/vapor-proofmaterialsuch
as aluminumfoil, cellophane,freezer foil or plastic
bags. Exclude as mtlchair as possible.Label and
freeze at once.
NOTE: Packages of fresh meats andpoultry as
commonlypurchasedin retail stores are not suitably
wrappedfor 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 individualpiecesof meat are packaged
together,place doublethickness of freezer wrap
between them for easier separation duringthawing.
ePoultry.Cleanthoroughlybeforepackaging. Pad
sharp or protruding boneswith folded freezer paper
or aluminumfoil. Wrap giblets separately.
oVViMGame. The samemethods suggestedfor
poultry and meat may be used for preparing and
freezing wild game.
~Fish. Clean fish thoroughlybefore packaging. Cut-
up pieces of “lean” fish such as haddock and cod
should be rinsed in brine made with 2/3 CUDof mre
table saltper gallon of water to reduce lea~age
—during thawing. Keep in solution not over 1minute.
Brine is unnecessary for whole fish or fatty fish such
as salmon or mackerel,
UIOysters, Clams, $hrhnps~Scallops.Washshellsin
runningwater (soakclams) and shuck, working
quickly.Discard shells,Do not wash clamsor
oysters.Scallopsmay be rinsed in fresh water.Pack
in freezer carton and freeze immediately,Shrimps
are bestif frozen uncooked.Remove and discard
heads andblack vein.Wash and packagein freezer
containers.
8Crabs and Lobsters. Chillfkh and remove back
shell.Steam or boilin water for 15to 20 minutes.
Cool thoroughly,then pick ediblemeat from shells
and packagein proper containers.Seal and freeze
immediately.
eThawing. Frozen meat, f~shor poultry shouldbe left
in theoriginalpackageandthawedin therefrigerator
or cooked frozen. Allow approximately5hours per
pound to thaw meat in the refrigerator.When
cookingfrozen meat, increase the cooking time by
approximately1/3to 1/2if cookingconventionaHy—
much less if cooking with microwaves. If necessary
to thaw meat quickly,thaw at room temperature—
allowing only 2hours per pound.
Don’trefreezemeat thathas completelythawed;meat,
whether raw or cooked, can be frozen successfully
only once.
IFreezing-vegetables
1. Only vegetables at their peak of maturity should be 3. Work with small amounts, aboutone pound, that
chosen for freezing. Some varieties of vegetables can be packaged in ashort time.
are better adapted for freezing than others. For 4. Blanch all vegetables except tomatoes, green
complete information, contact your County
Extension Service, peppers and herbs before packaging. Proper
blanching stops the ripening process so vegetables
2. Sort, clean and wash vegetables in cold water. Keep are held at their peak of freshness.
those of the same size all together. Large pieces
take Ionger blanching. --. (continued next page)

?
.
.
(continued) ~
—
by Steam
Useprfmwe cde~; vegetableMmcheq orotherlarge
ulensii.
LFill utensilwith 2inches of water.Bring to the
boiling point,
2. Place vegetablesin awire basket or rack abovethe
boiling water,Cover and begin timing immediately
(refer to guide at right for steamingtimes). Keep
heaton HIGH whilevegetablesare steaming.If using
apressure cooker,the petcock shouldbe left open.
3. Chill vegetablesquicklythe same length of time as
for steaming by plungingthem into ice water, or
under cold running water.Remove from water and
drain on towels.
by Boiling water
1. Select largeutensilof 4- or 5-quartcapacity and fi
with one gallonof water for each poundof
vegetablesto be blanched at onetime. Use two
gallonsfor each poundof leafy vegetables,Bring
water to boiling.
2. Blanch one poundof vegetablesat atime, Place
vegetablesin awirebasketor colander.Immerse in
boiling water and cover.Counttime immediately
after boilingbegins (see guideat right). For high
altitudes,add 1minuteto blanchingand chilling
times.
3. Chill vegetablesquicklythe samelength of time as
for blanchingby plungingthem into ice water, or
under cold running water.Remove from water and
drain on towels.
Packing
Package vegetables in moisture/vapor-proofcontainers.Leave l/2-inch
head space in package. (1k-inch for glass containers). Freeze quickly.
—
-
—
8.—— —
.,......=.,-.,--.-...——->..-— ————.-

-—--—
“-=” GuidetoFm?ezing
Spinach
1l/2to 2min.*
PEAS Shellanddiscardover-maturepeas. 2rein,** 2min. Chilianddrain. Packaqe
POTATOES
FrenchFried
POTATOES
White
POTATOES –
sweet
SQUASH
compactly,leavingl/~-inch
headspace.
Peelandslicelengthwisefor frying. Fryin deepfat heatedto Coolto room temperature.
3600F,for 4minutes until tenderbut not browned.Drainwell, Packageinfreezerbagsor
cartonsandseal.Toserve,
thawandcook in 3750F.fat
until brown. Orcook,
unthawed,in 5000F,oven.
Selectsmooth newpotatoesdirectly from garden.Wash,peel 3to 5min. Chill,drain, packagein cartons,
or scrape,andscald. bagsor boxes. Leavel/2-inch
headspace.Seal,
Wash,Cookuntil almost tenderandcool. Peel;cut Packinfreezercontainers,
in halves,sliceormash, allowing l/2-inch head
space.Seal.
Selecttendersquashwith softrind. Cutin l/2-inch slices. 3min.* 41/2 min. Chillimmediately,drainand
package.Leavel/2-inch
headspace.Seal,
*Preferreo’ method **Use 4teaspoons salt to agallof]
(cotltitluecjne.u p~lge)

-- (continued) ~
forFreezing Fruits Packing Frozen Fruits ~
-. 1. Sort fruitsfor uniformripeness,qualityand size.
2, Washfruitsthoroughlyin cold water and drain
thoroughly.
3. Workwith small quantitiesand freeze quickly.
4. Pack in cartons,cuttingor slicinglargerfruits. Add
sugaror syrup.
5. To avoid discolorationof apples, apricots,peaches
and pears, (1) add ascorbicacid mixtureto syrup (1
teaspoon to 1cup of syrup)followingdirectionson
label, or (2) dip slicesof fruit for 1minute in
solutionof 3tablespoonslemonjuice to 1gaHon
water, rinse in cold water, drain, and pack in sugar
or syrup.Place crumpled piece of cello or waxed
wrap on top of fruitbefore closing to keep fruit in
syrup.
Always allowbead space.Allow V2-inchhead spac
in pint containers(1 inch for glass), l-inch head spac
in quart containers(2 inches for glass).
Sweeteningfruitshelps retain flavor,color and
texture.The method of sweeteningdependson fruit
used. See guide at rightfor recommended method.
(a) Dry sugarpack. Suitablefor fruitsthat make their
ownjuice when sugaris added. Add dry sugar (see
guide at right) and stirgently until most of the sugar
has dissolvedin thejuice drawn from the fruit, then
pour into containers.
(b) Syrup pack. Suitablefor fruits which have
comparativelylittlejuice, and those which darken
readily.Add syrup to cover fruit. AHOWl/2-inch head -
space (1!4-inchfor glass containers).
(c) Unsweetened pack. Suitablefor specialdiets.
Guidefor syrup servingFrozen Fmit$:
Cups of suger
Percentage to be added per Approximate
of syrup pint of water yield in pints
Place unopened containers in refrigerator. Serve while
fmit is still slightlyicy. ——.
30% (light)* 11!4
40% (light)* 1!4 1%
50% (medium) 2!A 1%
60% (medium) 3!4 2
65% (heavy) 4!4 2% -.
,}:Recommendedfor most fmits
IVlethod:Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.

drab .—
=’ Guide toFreezing Fruits
PREPARATION
Wash,peel and sliceapplesto about l/2-inch thickness.Ifapplesare to be packedin
sugar,preventdiscolorationby (1)steamingfor 1Zto 2minutes,or (2)dipping in
solutionof 3tablespoons lemonjuice to 1gallon waterfor 1minute,rinsingincold
water,and draining,Solution may be reused,
APRICOTS Selectfirm, fully ripefruit of bright,uniformcolor,Washand sortasto size. Halveand
removepits. Peeland slice, if desired,Heat unpeeledfruit in boiling water 1/2minute.
BERFNES Propermaturity isimportant. Immatureberriesshould not be used.Washincoldor
icedwater and drain thoroughlyon absorbentpapertowels.
CHERRIES Wash,sort and stem.Chill in refrigeratoruntilfirm enoughto removepits.
Sour
CHERRIES Preparequicklyin same wayas sourcherries.However,sweetcherriesmaybe frozen
Sweet whole, with or without pits.
CRANBERRIES Washin iced water,stem and eliminate poor berries.Drainwell.
MELONS Selectfirm, well ripenedfruit. Cut in half and removeseeds (removewatermelon
Cantaloupes seeds as you cut balls). Scoopout melon balls or cut in 3/4-inch cubes.These fruits
Honeydews may be frozen alone or in combination.
Watermelons
ORANGE and Selectfirm fruit, free of soft spots. Peel with sharp knifejust below white membrane.
GRAPEFRUIT Removeall membrane. Cut sectionsfrom divider-membranes. Drain.
SECTIONS
—PEACHES Promptnessin handling is important. Sort, peel (skinsmaybe loosened byscalding
whole peach 30 secondsin boiling water) and pit. Peel and slice 1quart of peaches
at atime.
—Select pears whichare fully tree-ripened.Wash, peel and core. Cut in halvesor
quarters. Heat in boiling 40% syrupfor 1to 2minutes. Cool in syrup,then drain.
—PINEAPPLE
I
Peel, core, slice or cube. I
PLUMS and Sort,wash in iced water. Halve and pit, or leave whole.
PRUNES
RHUBARB Wash,trim and cut stalks into l-inch pieces or in lengths to fit package.
PACKAGING
Syruppack:Slice intocontainer,coverwith40% syrup.
Add 1teaspoonascorbicacidto eachcupof syrup.
Sugarpack:Sprinkle1/2cup of sugarovereach quart
of apples,Stir to coverall surfaceswith sugar.Seal,
Adding 1teaspoonascorbicacid to sugaris an extra
~recautionc
Syruppack: Packin container;coverwith 40% syrup
to whichascorbicacid has beenadded (lteaspoon
ascorbicacidto 1cupsyrup).Sugarpac/c Mix 1
teaspooncrystallineascorbicacid with 1/2cupof sugar
and sprinkleover 1quart of fruit, Stir.
(1) Maybe packeddry,or (2) packedwhole in a 40 to
50%sugar syrup.(3) Forcrushedor pureedberries
pack4partsof berriesto 1part of sugar,Stir until sugar
isdissolved. Seal.
Mix 1partsugar to 4or 5partsfruit by weight until sugar
isdissolved. Pack.Seal.
Coverwith 40% sugarsyrupwhichcontains 1
teaspoon ascorbicacid percup.
Cranberriesmaybe packedwhole, without sugar,or
in a50’%0sugar syrup.
Coverwith orange juice or 30% sugarsyrup.
Seal and freeze.
Packsections in layerS.COVf.?rgrapefrUitwith 30Y0 syrup
containing 1teaspoon ascorbic acid per quart.Oranges
do not need syrup.Stir in 1/2teaspoon ascorbicacid
perquart.
Packimmediately into cold 40Y0syrupwith 1teaspoon
ascorbicacid per cup in container; coverwith more
svrumSeal.
Packimmediately in freezer carton.Add 40% syrup to
whichascorbicacid has been added (1teaspoon
ascorbicacid to 1cup syrup). Seal.
Packsliceswith twocirclescf cellophanepaperbetween
eachslice. Pack without sugar orcover with 30Y0syrup.
Or,pineapple juice could be used.
Packin carton and cover with 40Y0syrupto which 1
teaspoonascorbic acid has been added per cup. Seal.
Packwithout sugar or cover with 40% syrup.
4110whead space. Seal.
FMx?zing
Dairy
o(hese. Freezecheese in 1/2-to 1-poundpieces. ~Ice Cream. Commercial ice creams can be stored in
Wrap in moisture/vapor-proof material. Uncreamed the freezer in their original carton. Home-made ice
cottage and Camembert cheese may be kept in the cream should be packed in moisture/vapor-proof
fmczcr though there ~maybe some water separation cartons. For best results, place ice cream in the
on thawing. Cream and processed cheese do not interiorof thefreezer ratherthan on the door shelves.
freeze well as freezing affects their smooth texture. Fine-qualityicecream, with highcream content,will
—
5Cream. Ordinmyhouseholdcream for tableusedoes normally require slightly low~rtemperatures than
not freeze weli, bLllwill be suitable for cooking. “airy” already-packaged brands with low cream
pastet~rizedheavy cream containing not!~ssthanQO content. Experiment to determine the location in the
percent butterfat &y be frozen. Heavy cream which freezer (the rear is slightly colder than the front) and
has been whim]ed freezes well. too, Drot) InOUMkof the temperature control setting to keep yoLu.favorite
*,
whipped cream on baking sheets. Freeze’.‘Ilansfer ice cream at the right serving temperature.
frozen mounds quickly to arigid container and seal, @Butter and Margarine. Overwrap original carton in
separating layers with paper. moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(cmti;lued }Ie.rf page)

(continued) ~
Fmxing Eggs ~
Useonly fresh eggs for freezing.Chillbefore Egg l?ok+-—+$eparateand add 1teaspoonof saltor 1
freezing.Whole eggsmay be frozen or the whites and tablespoonof corn syrupor sugarper cupfulof yolks.
yoiksfrozen separtelyas follows: Blend with fork.
W-holeEggs—Mix yolks and whites thoroughlywith Pack eggs in freezer carton allowing l/2-inch head
afolk. Do not beatin air.Add 1teaspoon saltto each space (1fi-inch for glasscontainers).Thaw eggs in
2cupsof eggs. unopenedcontainerinrefrigeratororatmomtemperature,
Egg Whites—Separate and freeze in recipe-sized
amounts.
Freezing Prepared Foods
@Bread and RoW. Bake, cool, wrap and freeze. To
serve: thaw in wrappingsat room temperature. Or,
heator toastfrozen.If desired,wrapin foiland warm
for 15minutes in 250° to 300”Foven. Note: most
commercially baked productsshould be rewrapped
in moisture/vapor-proof materialbefore freezing.
eBiscuits. May be frozen baked or unbaked. To serve
baked biscuits:defrost in wrappingsat room
temperature for one hour.Reheat for 5minutes in
425°F oven. Or place frozen biscuitsin 375°F oven
for 15minutes. Unbaked biscuits should be thawed,
then baked as usual.
eCake. Bake and cool. If frosted, freeze before
wrapping to avoid sticking.To serve: unwrap frosted
cakes; thaw at room temperature. Thaw unfrosted
cakes in wrappings at room temperature. Allow
about two hours to thaw alarge cake.
Icings made with egg white do not freeze
satisfactorily. Those made with powdered sugar,
butter, fudge or whipped cream freeze well.
oCookies. If baked before freezing, cool and package
them carefully in moisture/vapor-proof material.
They will thaw in about 15minutes at room
temperature in wrappings. Refrigerator cookie
dough may be wrapped and frozen in bars. Slice as
ncccicd,without defrosting, and bake.
~Pies. Most pies except cream, custarcior meringue-
toppecipies freeze well, baked or unbaked. Baked
pies store for alonger time. Omit steam vents from
pies to be frozen unbaked.
To serve unbaked pies: Cut steam vents in top crust
and placc frozen pie in oven at usLIaltemperature,
Increase baking time 10to 15minutes. Thaw frozen
bnked pies, wrapped, for 1to 1!4hours at room
temperature.To serve warm, unwrap withoutthawing
and heu[ in 300°F oven for 30 to 40 minutes.
@Quick Breads and Muffins. Bake,cool and wrap at
once. For serving,thaw,unwrapped, at room
temperatureor warm, unwrapped,in 300°Foven.
eMain Dishes. Such foodsas chili, spaghettisauce,
casseroles,etc., are prepared in the samemanner as
for immediate serving with the exceptionof
seasoning.During storage, onionflavor becomes
less noticeable and celery flavor more pronounced.
Spices also lose their strength duringlong periods of
storage. Omit potatoes from stews and soupsas they
become mushy. —
Coolmain dishes after cooking;package in —
moisture/vapor-proofmaterial and freeze. To serve
these foods, thaw gradually over low heat adding a
little liquid if necessary to prevent foodsfrom
stickingto the pan. Or heat in a300”Foven for
about 1hour or until heated thoroughly.
eSandwich 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 fillingscan be
moistenedwith milk,cream,picklerelish,chilisauce,
catsup,fruitjuice, alittlemayonnaiseor saladdressing.
Lettuce or other salad greens and raw vegetables do :
not freeze well and should be addedjust before
serving.
Wrap sandwiches in moisture/vapor-proof material ~7-
and freeze.

—
-. -.
.-wiE=$- F’mperpackaging is essentialfor successfulfreezing,Because solidlyfrozen
foodslose moisturein thedry 0° to 5“F.temperatureof afreezer,they must
eproperly protected by top qualitypackagingmaterialsthat are moisture/
vapor-proof.Freezer tapeis used to seal wrappingsand for labeling.
Freezer packaging materials
Materials uses
Cartons with moisture, Fruits, vegetables, Materials uses
~aminatedpaper Meats
and vapor proof liners somemeats
,Foil containers Cooked foods
Polyethylenebags Baked foods, meats
Glass freezerjars Juices,fruits,vegetables,
cooked foods
Plastic containers and Sauces,fruits,vegetables
boil-inbags cookedfoods
Heavy-dutyfoil Meats,bakedgoods,
leftovers
Cellophane Baked goods,
sandwiches,small
meatcuts
instructions
—Drugstore Wrap
LPlace food in center
of wrapping paper.
I-- ~--
—..-.
—I
2. Bring
firmly on food.
wo parallel
edges together. Fold
in lock seam, repeat
untij the last fold rests
3. Fold ends, excluding
as much air as
possible. SeaI with
tape or tic firmly witl-
heavy string.
IJ
. ...— —..————. -.
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.
Cartonsandcontainers.
Fruits, vegetables and
cooked foods may be
pa@@ in freezer
cartons, containers
andjars.
I—.— I
Aluminum foiL
Place food on heavy-
duty foil and mold foi
to shape of the food.
Only one thickness is
reqllired.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.
I——— —- d

..
.-
In mostclimates,defrostingwill be necessaryonly abouttwice ayear.
Tohaveyour freezer operatemostefficiently,do not permitmm-w than M?
inchesof frostto WJcmnuklteon the SMw?s.
Toremovethis lightcoatingof frost from the shelves,simplyscrapewitha
plasticorwoodspatulaor scraper.Scrape the top and bottomsurfaces of the
shelvesand the refrigeratedsurfaceat the top of the cabinet.
Never use an ice pick or metal scraper.Any such instrumentcan darnage
the freezer.
Do not useany electricaldevicein defrostingyour freezer.
For Defrosting
1.Turn temperaturecontrolto OFF.
2. Removeall food andplace it in corrugated boxes,
insulatedbag, picniccoolers, etc. Use towels and
newspapersfor insulationas needed.
3. With dooropen, usepans of hot water to speed
looseningof frost. Removelarge pieces before they
melt.
4. Adrainhose (on some \l ]
models)behind the
base griilecarries the
*
~49—
defrostwater out from \
the freezer.Remove
the basegrille; then
remove the drain duQ a-
w
and let the defros~ Drain Hose
water drain into apan. Sponge excess water from
bottomof freezer as it collects to prevent
overflowing.
‘I’oremove the base grille,
(on some models), grasp
the grilie at both ends and
Dulloutward. utward
.
5. After defrosting,clean inside of freezer (see the
Care and Cleaning section).
6. Return temperaturecontrol to regular position and
return food to freezer.
7. Be sure to replace drain plug (on some models) and
return drain tube to itsposition.
8. Replace base grille by aligningpins in grille with
holes in cabinet and gently pushing grille forward
until it sriapsinto place. —
—

.--m
—
-“- -MOWFreezer
outside, Protectthe paintfinish.The finishon the
outsideof the freezeris ahigh quality,baked-on
paintfinish.Whhpropercare,it will~ay new-looking
andrust-free for years. Apply acoat of appliance
polish wax when the freezeris new and then at least
twiceayear. Appliancepolish wax also workswell
to remove tape residuefrom freezer surfaces.
Keep the finish clean. Wipewith aclean cloth
lightlydampened with appliancepolish wax or mild
liquiddishwashingdetergent.Dry and polish with a
clean, softcloth. Do not wipe the freezer with a
soileddishwashingcloth or-wettowel. Do not use
scouringpads, powdered cleaners,bleach, or
cleanerscontainingbleach.
CAUT1ON-Care shouldbe taken in moving the
freezer away from the wall.All types of floor
coveringscan be damaged,particularly cushioned
coveringsand those with embossed surfaces.
*Inside. Clean the insideof your freezer at leastonce
ayear!Werecommendthatthe freezer be unplugged
beforecleaning.If this is notpractical,wring excess
moistureout of spongeor cloth when cleaningin the
vicinityof switches,lightsor controls.
Use warm water and baking sodasolution—abouta
tablespoonof baking soda to aquart of water.Rinse
thoroughlywith water and wipe dry.Do not use
cleaningpowders or other abrasivecleaners.
An open box of baking sodain the freezer will
absorb stalefreezer odors. Changethe box every
three months.
mRemove! the Freezer Door
Lift up the plastic hinge cover and fold it back. It is
~very important that ascrewdriverbe used both to
~Ioosen and retighten the flat head screws on the top
inge, to insure asecure assembly and prevent hinge
ippage.
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.
hcase ofExtended Power Ram:
LKeep freezer door closed. Yourfreezer 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.
WARIWNG: Handling of dry ice can cause freezing
of the hands— gloves or other protection is
recommended.
3. If dry ice is not available, move food to afrozen
food locker temporarily-until power is restored.
—.—..

Yourfreezer shouldbe convenientlylocated for day- Allow 3incheson all sides for properair circulation
to-day use in adry,well-ventilatedroom.
For most efficientoperation,it shouldnot be located
where air temperaturearoundthe freezer is ever
higher than 1IO°F.or colderthan 32°F.
Be sure to installyour freezeron afloor strong
enough to supportit when it is fully loaded.
Also see Energy-SavingTipsregarding location.
—
Legs —
Legs at the front cornersof the freezer shouldbe set so the freezer is firmly
positioned on the floor,and the front is raisedjust enough so the doorcloses Turn left to raise—
easily when opened abouthalfway.
Mm GO mVacation
To maintain freezer in operationduring 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 thepower supply and freezer
operation every 48 hours.
For extended vacationsor absences, you may prefer to
moveyour frozen foodsto astoragelockertemporarily.
If your freezer is to be left empty, disconnectpower
cord piug from wall outlet. To prevent formation of
odors, place open box of baking soda in freezer and
leave freezer lid open.
When the freezer is not operating, it can be left in an
unheated house or room without damage to cabinet or
mechanism,
When YiN.IMOW
Disconnectthe 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 staysin upright position during actual “
moving and in van. The freezer mustbe secured in
van to prevent movement. Protect outside of freezer
with blanket.

readcarefully
~
-=- HowtoC%med Ektricity
orpersond
safety~thisappliancemust be
roperlygrounded.
‘he power cord of
thisapplianceis
equippedwith a
three-prong
(grounding)plug
which mates with
astandardthree-
Prong (grounding)
wall outlet (Fig. 1)
to minimizethe
possibilityof
electric shock hazard from thisappliance.
Have wall outletand circuitcheckedby aqualified
electricianto make surethe outletisproperly
grounded.
Where astandardtwo-prongwall outletis
encountered,it is your personalresponsibilityand
obligationto have it replaced with aproperly
groundedthree-prongwall outlet.
DO NOT,UNDER ANY CI.RCIJMSZ4JW!ES,
ICUTOR REMOVE THETHIRD(GROUND)
PRONG FROM THE R3wlmCORD.
UseIofAdapterPlug
Because of
potential safety
hazards under
certain conditions,
we strongly
recommendagainst
use of an ada~ter
where local codes
permit, a
TEMPORARYMETHOD
ig.2 BEFOREUSE
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
1argerslot in the wall outlet to provide proper polarity
in the connection of the power cord.
CAUTION: Attaching adapter ground terminalto
wall outletcover screw does not groundthe appliance
unlesscover screw is metal, and not insulated,and
wall outlet is grounded throughhouse wiring. You
shouldhave the circuit checked by aqualified
electrician to make sure the outletis properly
grounded.
When disconnectingthe power cord from the adapter,
always hold the adapter with one hand. If this is not
done, the adapter ground terminal is very likely to
break with repeated use.
Should the adapter ground terminal break, DO NOT
USE the appliance until aproper groundhas been
established.
use‘of cords
Because of potential safety hazmls under certain The freezer should always be plugged into its own
conciitions,wc strongly recommend against the use of individual electrical outlet-( 115volt, 60 Hertz single
:mextension cord. However, if yoL~still elect to use an phase AC. Some models are also rated 100volt, 50
extension cord. it is absolutely necessary that it be aHertz. Check the model and serial number plate,) This
LJLlisted 3-wire grourlding type app]iance extension is recommended for best performance and to prevent
Coi”dhaving [1gN}LIIldiilg [}]~?c p]LIg 211d OUtlCt Wld [hat overloading house ~viringcircuits, which could cause
[heclcc[ricai rating of the cord bc 15:impercs apossible fire hazard from overheating wires.
{minimum)and 120 voi[s.
17
—
—
k
—

--
PROBLEM
I?REEZER Dcms
NOT OPERATE
1%.EEZERSTARTS ~
TOO FREQUENTLY
FREEZER Ol?E&lTES
TOO LONG
I’40.ISYOPERATION --
CABINET V?33RATES
-=issJ
POSSIBLE CAt.JSE
——
~Temperaturecontrolis in OFF position,
QIf interiorlight (on somemodels)is not cm,freezer may notbe pluggedin.
*If plug is secureand the fiwzer stillfails to operate, plug asmall applianceinto
thesameoutlettodetermineif thereis atrippedcircuitbrmkeror burnedoutfuse.
———
~Packageholdingdoor open, or dooroptmedtoo f..eqitentlyor too king,
+Temperaturecontrol set on too high anumber, I
*Packageholdingdoor open, or door opened too frequently or too long.
~T&n&rature controlset on’too high anumber. I,,
~Inadequateair circulationspace aroundcabinet.
@The floormay be weak,causingthefreezerto vibratewhenthecompressoris on.
~Cabinetis notpositionedsolidlycmfloor.Adjustlegsor usesh@nsforunevenfloor,
@Weaknessin room floor.Placing 2X4’sunder the length qf the freezer will help
supportit and may redudevibration.
*Cabinetnotpositionedsolidlyonfloor.Adjustlegsoruse shimsfor unevenfloor,
Whenyour freezer is operating correctly you should:
Be able to feelthewarmcabinetexteriorastherefrigerationsystem
transfersheathorntheinsidetotheoutsidethroughtheexterior
. . ..
cabinet walls.
Beabletohearthehighefficiencycompressormotor.
THE3ETHINGSARE Do NOT
ANEED FORSERVICE.
\
—
—

‘-~ PROBLEM
REEmR TEMPEMWRH
T(X? WAIUM
—FOODS D.mmosmm
FREEZER TEMPERATURE
T(X3COLD
FOODS DRYING C.IUT
MOR3TURECOLLECTING
ON OUTSIDE CM?CABINET
INTERIOR LIGHT DOES
NOT’LIGHT (on somemodels)
DOOR WON’T FULLY
CLOSE BY ITSELF
SLOW STARTINGTIME
~AFTER BEING OFF
~EXCESSWEFROST
POSSIBLECAUSE
@Packageholdingdoor open, or door openedtoofrequentlyor too long,
oBlownfusemtrippedcircuitbreaker.
@Not plugged in.
~TemperatureGontrolin OFF position.
*Packagehcddingdooropen,ordooropenedtoofrequentlyortoolong,
—
*Temperaturecontrolsetontoohighanumber.
@Packagesnotproperly<wrappedorsealed. *
~Extendedhot,humidweather.
*BlownIi..u3eorci.rcuit’breaker.
~Not plugged in,
~Bulbtmrnedout. ‘
*Legsneedadjusting.
~Package holding door open.
oEMlt-inoverloadprotection.
~Package holding door open, or door opened too frequently or too long.
eExtended hot, humid weather.
H’you needmore hdp...d, toll free:
GEAnswerCenter@
800.626.2000

i
I
I
ISaveproof of original purchase date suchasyoursalesslip or cancelledcheckto establishwarrantyperiod.
Ii ——————— —.
1s
FULL
f% one yearfrom date of original
purchase, we will provide,free of
charge,partsand servicelabor in
your hometo repairor replace
any pati of the free~erthat fails
becauseof amanufacturing
defect.
FULL FIVE-YEAR WARRANTY
Forfive yearsfrom dateor original
purchase,we will provide,free of
charge, partsand service labor in
your hometo repairor replace any
part of thesealed refrigerating
system (thecompressor,
condenser,evaporatorand all
connectingtubing) that fails
becauseof amanufacturing
defect.
LJMIT’ED
KXNJ SWXLAGE...
Wewillpayfor foodspoilage
(notto exceedthecumulative
limitspecifiedbelow)that occurs
becauseof amanufacturingdefect
eitherin:a) anypartofthe freezer
withinoneyearfromdateororiginal
purchase,orb) anypafi otthe
sealedrefrigeratingsystemwithin
fiveyearsfrom the dateof original
purchase. Cumulative
FreezerCapacity Limit
14.9cu. ft. and smaller $100.00
15.0cu. ft. and larger $150.00
Within 30 days after food
spoilage occurs, you must provide
satisfactory proof of the spoilage
to aFactory Service Center,an
authorized Customer Care@
This warranty is extendedto
the original purchaserand any
succeedingownerfor products
purchas~dfor ordinaryhome use
in the 48 mainlandstates, Alaska,
Hawaiiand Washington,D,C.In
Alaskathe warrantyis the same
exceptthat it is LIMITEDbecause
you mustpay to shipthe productto
the serviceshoporfor the service
technician’stravelcoststo your
home.
All warranty servicewill be
provided by our FactoryService
Centers or by our authorized
Customer Care@servicersduring
normal working hours.
Should your appliance need
service, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).
service or the dealerfrom whom
the freezer was purchased.
*Service trips to your home to
teachyouhowto usethe product,
Read your Use anci Care material.
If you then have any questions
about operatingthe product please
contact your dealer or our
Consumer Affairs office at the
address below,or call, toll free:
1S if you have an installation problem, ~Replacement of house fuses or
GE Answer Center@
800.626.2000
consumer information service
~Improper installation.
contact your dealer or insta!ler.You
are responsiblefor providing
adequate electrical, plumbing and
other connecting facilities.
@Food spoilage caused by:
a) Power interruption from the
utility.
b) Blown fuse, open circuit breaker
or other power disconnection on
the owner’s premises.
resetting of circuit breakers.
~Failure of the product if it is used
for other than its intended
purpose or used commercially.
@Damage to product caused
by accident, fire, floods or acts “
of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
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.
VVarrantcw: Gerwai Electric Company
Mfurther help is needed concerning this warranty, write:
Affairs, GE Appliances, ILouiwillq K’f 4022!5
1-
Pati No. 162D3944POOI
PubNO. 49-6725
[I
‘:!42 CG