GE FP9 User manual

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~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.
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*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
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.“, -=.. -... .,—. -— —.- ——.. . . . . . .

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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.
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Ckmtrdi
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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. —
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~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
=>
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3———-
-... ,...--.....-.. .,=---- ..—-.. --*-- =—...-..—.———-...

... “.
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“’-- R&% forSI..M-xessfd Food FIx?ezing
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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
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(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.
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f,-?
~“w
—..—-. .-—— ——.——”,. -——

‘=-’” Rw?zing Meat.Fish, &Game
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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)

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.
(continued) ~
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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.
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-—--—
“-=” 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.