GE FP9 User manual

Useand Care Guicle
Food Freezer
Safety Instructions.........................s
Operating Instructions, Tips
Energy-Saving Tips . . . . . .
..........................2
Food Freezing Suggestions ....-...........5-12
lntetior Light.......uu..-. ......._....._...........4
Key-Ejecting Lock . . . . . . .
.................-.......4
Packaging . . . . . . . . . . . . . . . ....-................13
Temperature Control ..................................4
Temperature Monitor . .
............................4
Shelves~.....~.....~~~..~. .......................4
Bookshelf Door Storage -.. ....................4
Juice-Can Door Shelf . . . . . . .
..................4
Storage Times . . . . . . . . . ..................-.......6
Careand Cleaning
Cleaning, Outside and inside..................l5
Defrosting
-..~~....~~... .......................ILI
Power Faflure......~.... .......-..............15
Removing Freezer Door.. ........,.................15
Problem Solver ..... ------- ..18,19
Morequestions?...call
GEAnswerCenter@ 80&1626,2000
Preparation
Adjustable Legs . . . . . . . . .
....................16
Clearance . . . . . . . . . . . . . .
. ..........._-...._..l6
Location ....._.__.....~_ ............H....-...I6
Vacation and Moving Precautions..........l 6
Installation
lnstaHationu_HMvHon=_uHH ......=..........m...n.17
Adapter Plug _.... _______ ....................17
Electrical Requirements.... ..........._._......I7
Extension Cords . . . . . . . . . .
................17
Grounding . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17
Consumer Services
Model and Serial Numbers.............2
Repair Service . . . . . . . . .
.
...................._........2
Warran~..._.... . . . . . . . . ........Back Cover
A4anualDe?70stUptightModel.s
FP9 FP12 FP14
FP77 FP21
GE Appliances

HELP US HELP YOU...
Read this book carefidly.
Write down the model and serial numbers.
It is intended to help you operate and maintain your You’ll find them on a plate either at the bottom, just
new freezer properly. inside the door, or on the back of the cabinet.
Keep it handy for answers to your questions.
If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase date (such as your
sales slip or
cancelled check) with this book to
establish the warranty period.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
freezer. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your freezer.
If you received a damaged freezer, immediately
contact the dealer (or builder) that sold you the
freezer.
Save time and money. Before you call for service,
check the Problem Solver. It lists causes of minor
operating problems that you can correct yourself.
ENERGY-SA~G TIPS
● Location of your freezer is important. Don’t locate it
● When using your freezer, be careful not to leave the
in a warm, unventilated laundry area or storage door open. Always check to make sure the freezer
room. Avoid putting it next to your range, a heating door is properly closed before leaving the house or
vent or where the sun will shine directly
on it. retiring for the night.
● Try to arrange your frozen foods systematically so
● If you turn the temperature control to the coldest
you can find what you want in the freezer quickly. position for quick freezing, don’t forget to turn it
● Don’t open the freezer door more often than back to the regular setting.
necess~ and close it as soon as possible,
particularly in hot, humid weather.
IF’ YOU NEED SERVICE
We’re proud of our service and want you to be NEXT, if you are still not pleased, write all the
pleased. If for some reason you are not happy with the details—including your phone number—to:
service you receive, here are three steps to follow for
further help. Manager, Consumer Relations
GE Appliances
FIRST, contact the people who serviced your Appliance Park
appliance. Explain why you are not pleased. In most Louisville, Kentucky 40225
cases, this will solve the problem. 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.
o
● This freezer must be properly installed
“Q ‘:$
~,$ z 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.
● RepAr o
r
~p]ace immediately all ekhk ser~ce
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.
Win may adhere to these extremely
cold surfaces.
● Don?t refreeze frozen foods which have thawed
completely.
s 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 fmits,
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,
● Unp]ug your freezer, before mating anY
repairs, cleaning or changing the light bulb.
NOTE:
We strongly recommend that any servicing
be performed by a qualified individual.
Twning the temperature control to the OFF
position does no~ remove power to the light circuit
on models with interior light.
c Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.
SAm THESE
INSTRUCTIONS
3
——

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

Rules for Successful Food Freezing
1. Freeze the best. Freeze only top-quality foods.
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 frozen
product will be. You’ll save time, too, with less
culling and sorting.
4. Choose correct packaging materials. Frozen
foods will dry out if not properly wrapped or
packaged Both rigid containers and flexible bags
or wrappers can be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructions for freezing different
types of food.
6. Freeze foods in practical meal-sized packages.
7. Fill container properly.
When placing liquid or
semi-liquid foods in containers, leave about 1/2” at
top ( 1 X“ for glass containers) to allow for
expansion during freezing.
8. Freeze correct quantities. There is an established
maximum of food your freezer is designed to freeze
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.
If you have a
large quantity of food to freeze, store
part of it in your refrigerator’s fresh food
compartment until the first quantity is frozen.
9. Freeze foods quickly. Continually rotate frozen
foods to the front of the freezer so the
longest-
frozen foods are used first.
10. Store frozen foods immediately. Commercially
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
being placed in the freezer.
Quick-Freezing
To quick-freeze small amounts of food, place it in direct contact with any
refrigerated shelf. To quick-freeze large amounts of food, turn control to
No. 7. Return it to No. 1 after freezing is completed. Never freeze more
than three pounds of food per cubic foot of freezer capacity at one time.
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
● 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
(continued next page)
5

FOOD FREEZING SUGGESTIONS
(continued)
Suggested Storage Times
Eating quality MONTHS IN
drops after
FREEZER
time shown
AT O°F.
(-18° C.)
Fresh Meats
Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......6 to 12
Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................................4 to 8
Steaks (Beef) . . . . . . . . . .....................................................6 to 12
Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... ......6 to 9
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................3 to 4
Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....... ...........,....3 to 4
Variety Meats (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......................3 to 4
Variety Meats (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..2 to 3
Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ...................1 to 2
Opossum, Rabbit, Squirrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... . ..... ....6 to 8
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... .....1
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............................I/2
Ham (Whole, Half or Slices) . . . . . . . . . . . . . . . . . . ...........................1 to 2
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........2 to 3
Gravy & Meat Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................2 to 3
FreshPoultry
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................12
Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......9
Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .......................6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. ................6
Giblets
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Game Birds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 to 12
CookedPoultry
Pieces (Covered with Broth) . . . . . . . . . . . . . . . . ...,.................................6
Pieces (Not Cove red) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,...............1
Cooked Poultry Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .........4 to 6
Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................4
FISH
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................,.........................UP to 4
Lean Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......6 to 8
Fatty Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................................2 to 3
Shrimp (Raw, Unpeeled).. ........................................................l 2
Shrimp (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................3
Eating quality
MONTHS IN
drops after
FREEZER
time shown
AT O“F.
(-18° C.)
PRODUCE
Most Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........8 to 12
Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............................................6 to 8
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......................UP to 6
Onions .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..
3 to 6
Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................3 to 4
Potatoes (French Fries) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................2 to 3
BAKERY GOODS
Breads, Quick (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................2
Breads, Yeast (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......4 to 8
Breads, Yeast (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .......... I/2
Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............................................UP to 1
Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......4
Pastry (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......2
Pies (Baked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,.....................UP to 1
Pies (Unbaked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..2
DAIRYPRODUCTS
Busier......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................5 to 6
Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...,.......1
Soft Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............... .............4
Hard or Semi-Hard Cheese . . . . . . . . . . . . . . . . . . . ............................6 to 12
Eggs ..........................................................................................l 2
Ice Cream, Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............Up to 1
Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
OTHERFOODS
Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........12
Left-Overs (Cooked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....,..Up to 1
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.. .. . . . .. .. .. . . . .. .. .. . . . .. .. .. . . . .. ..
1
Prepared Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,........................2to3
Sandwiches ..........................................................................UP to 1
Soups, Stews, Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...............2 t03
New techniques are constantly being developed. Consult the County
Extension Service or your local U“tility 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.
1.
2.
●
●
●
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. Allow approximately 5 hours per
pound to thaw meat in the refrigerator. When
cooking frozen meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking
conventionally—
much less if cooking with microwaves. If necessary
to thaw meat quickly, thaw at room temperature—
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.
Freezing Vegetables
Only vegetables at their peak of maturity should be 3. Work with small amounts, about one pound, that
chosen for freezing. Some varieties of vegetables can be packaged in a short 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
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 longer blanching.
(continued next page)
7
—

FOOD FREEZING SUGGESTIONS
(continued)
Blanching Vegetables by Steam Blanching Vegetables by Boiling Water
Use pressure cooke< vegetable blanche< or other 1.
large pot.
1.
2.
.3.
—
Fill a pot with 2
boiling point.
Place vegetables
riches of water. Bring to the
in a wire basket or rack above the
9
boiling water. Cover and begin timing immediately
k.
(refer to guide at right for steaming times). Keep
heat on HIGH while vegetables are steaming. If using
a pressure cooker, the petcock should be left open.
Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
under cold running water. Remove from water and
3.
drain on towels.
Select a large pot 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.
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.
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. (l
fi-inch for glass containers.) Freeze quickly.
8
—

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

FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits Packing Frozen Fruits
1. Sort fruits for uniform ripeness, quality and size. Always allow head space. Allow l/2-inch head space
2. Wash fruits thoroughly in cold water and drain in pint containers (1 inch for glass), l-inch head space
thoroughly.
in quart containers (2 inches for gIass).
Q.
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 fmit in
svruD.
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
cuide at right) and stir gently until most of the SUgar
a
has dissolved in the juice drawn from the fruit, then
pour into containers.
(b) Syrup pack. Suitable for fruits which have
comparatively little juice, and those which darken
readily. Add syrup to cover fruit. Allow l/2-inch head
space (1X-inch for glass containers).
,1
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of suger
Percentage to be added per Approximate
of syrup pint of water yield in pints
30% (light)* 1
lx
40% (light)*
lx lx
50% (medium)
2%
lx
60% (medium)
3% 2
65% (heavy)
4%
2%
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved.
Chill
before using.
Serving Frozen Fruits:
Place unopened containers in refrigerator. Serve while
fruit is still slightly icy.
10

Guide to Freezing Fruits
FRUIT PREPARATION
PACKAGING
APPLES
Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed in Syrup pack: Slice into container, cover with 40% syrup.
sugar, prevent discoloration by (1) steaming for 1
% to 2 minutes, or (2) dipping in Add 1 teaspoon ascorbic acid to each cup of syrup.
soiutlon of 3 tablespoons lemon juice to 1 gallon water for 1 minute, rinsing in cold
Sugar pack: Sprinkle 1/2 cup of sugar over each quart
water, and draining. Solution may
be reused. of apples. Stir to cover all surfaces with sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar is an extra
precaution.
APRICOTS
Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size. Halve and
Syrup pack: Pack in Container; cover with 40% syrup
remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water 1/2
mtnute
to which ascorbic acid has been added (I teaspoon
ascorbic acid to 1 cup syrup) .Sugarpack.”
M IX 1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and sprinkle over 1 quart of fruit.
SW,
BERRIES 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 dram thoroughly on absorbent paper towels. 507. sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar, Stir until sugar
isdissolved.Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator until firm enough to remove
pits.
M IX 1 part sugar to 4 or 5 parts fruit by weight unhl sugar
Sour
is dissolved. Pack. Seal
CHERRIES Prepare quickly in same way as sour cherries. However, sweet cherries may be frozen Cover with 400/. sugar syrup which contains 1
Sweet whole, with or without pits.
teaspoon ascorbic acid per cup.
CRANBERRIES Wash in iced water, stem and eliminate poor berries. Drain well. Cranberries may be packed whole, without sugar, or
in a
50Y0 sugar syrup,
MELONS Select firm, well ripened
frut. Cut in half and remove seeds (remove watermelon Cover with orange juice or
300/0 sugar syrup.
z
Cantaloupes
seeds as you cut balls). Scoop out melon balls or cut m 3/4-inch cubes. These fruits Sealand freeze.
Honeydews
o
may be frozen alone or m combination
Watermelons
Q
ORANGE and Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane. Pack sections in layers. Cover grapefruit with 30°A syrup
~
GRAPEFRUIT Remove all membrane. Cut sections from divider-membranes. Dram containing 1 teaspoon ascorbic acid per quart. Oranges
SECTIONS do not need syrup.
St[r in 1/2 teaspoon ascorbic acid
3
per quart.
g
PEACHES Promptness in handling is Important. Sort, peel (skins maybe loosened by scalding Pack immediately into cold 400/. syrup with 1 teaspoon
whole peach 30 seconds m boiling water) and pit. Peel and slice 1 quart of peaches ascorbic acid per cup in container; cover with more
-{
at a time. syrup.Seal.
s
PEARS Select pears which are fully tree-ripened. Wash, peel and core. Cut
m halves or
m
Pack immediately in freezer carton. Add 400/. syrup to
quarters. Heat in boiling 40% syrup for 1 to 2 minutes. Cool in syrup. then drain. which ascorbic acid has been added (1 teaspoon
M
ascorbic acid to 1 cup syrup). Seal.
G
PINEAPPLE Peel,core,shceorcube. Packsliceswithtwocirclesofcellophanepaperbetween
each slice. Pack without sugar or cover with 30% syrup.
g
Or, pineapple juice could be used.
PLUMS and Sort,
wash in Iced water. Halve and pit, or leave whole. Pack in carton and cover with 400/. syrup to which 1
m
PRUNES teaspoon ascorbic
actd has been added per cup. Seal.
~
RHUBARB Wash, tnm and cut stalks into 1-inch pieces or in lengths to
flt package, Pack
wkhout sugar or cover with 40% syrup.
o
Allow head space, Seal.
s
w
Freezing Dairy Products
s 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.
e Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(continued next page)
11 I
—

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 refi-igerator 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.
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
●
●
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.
and heat in 300°F oven for 30 to 40 minutes.
12

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 Materials
Uses
Cartons with moisture, Fruits, vegetables,
Laminated paper
Meats
and vapor proof liners some meats
Heavy-duty foil
Meats, baked goods,
Foil containers Cooked foods
leftovers
Polyethylene bags Baked foods, meats
Cellophane
Baked goods,
Glass freezer jars
Juices, fruits, vegetables,
sandwiches, small
cooked foods
meat cuts
Plastic containers and
Sauces, fruits, vegetables
boil-in bags cooked foods
Packaging instructions
Drugstore Wrap
1.
Place food in center
of wrapping paper.
I
b. ---
—
——
2. Bring two parallel
edges together. Fold
in lock seam, repeat
until the last fold rests
firmly on food.
as much air as
possible. Seal with ~
tape or tie firmly with
heavy string.
}
>r&/;
3. Fold ends, excluding [
Butchers’ Wrap
Place food diagonally on one comer 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.
[ I
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.
Labeling containers.
Be sure to label all
containers and packages
with contents and date
that it was placed in the
freezer.
13
-.

DEFROSTING INSTRUCTIONS
In most climates, defrosting will be necessary only about twice a year.
To have your freezer operate most efficiently, do not permit more than 1/2
inches of frost to accumulate on the shelves.
To remove this light coating of frost from the shelves, simply scrape with a
plastic or wood spatula or scraper. Scrape the top and bottom surfaces of the
shelves and the refrigerated surface at the top of the cabinet.
Never use an ice pick or metal scraper. Any such instrument can damage
the freezer.
Do not use any electrical device in defrosting your freezer.
For Complete Defrosting
1. Turn the temperature control to OFF.
2. Remove all food and place it in corrugated boxes,
insulated bags, picnic coolers, etc. Use towels and
newspapers for insulation as needed.
3. With the door open, use pans of hot water to
speed loosening of frost. Remove large pieces
before they melt.
4. A drain hose (on some
models) behind the
base grille carries the
defrost water out from
the freezer. Remove
the base grille; then
remove the drain plug
and let the defrost
Drain Hose
water drain into a pan. Sponge excess water from
the bottom of the freezer as it collects to prevent
overflowing.
To remove the base grille
I
(on some models), remove
the two screws from the
front of the grille and pull
outward.
e screws
I outward
5. After defrosting, clean the inside of the freezer (see
the Care and Cleaning section).
6. Return the temperature control to its previous
position and return food to the freezer.
7. Be sure to replace the drain plug (on some models)
and return the drain tube to its position.
8. Replace the base grille.
—

Cleaning Your Freezer
. Outside. Protect the paint Finish. The finish on the
●
outside of the freezer is a high quality, baked-on
paint finish. With proper care, it will stay new-looking
and rust-free for years. Apply a coat of appliance
polish wax when the freezer is new and then at least
twice a year. Appliance polish wax also works well
to remove tape residue from freezer surfaces.
Keep the finish clean. Wipe with a clean cloth
Iigh{ly 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.
To Remove the Freezer Door
Lift up the plastic hinge cover and fold it back. It is
very important that a screwdriver be used both to
loosen and
retighten the flat head screws on the top
hinge, to insure a secure assembly and prevent hinge
slippage.
Remove the top hinge from the cabinet, then lift the
door off the lower hinge pin.
After the door is removed from the freezer remove the
two screws from the bottom
hinge.
To replace the door, reverse the order of the above
instructions.
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
cleanin-g 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.
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.
15

PREPARATION
Location Clearance
Your freezer should be conveniently located for Allow 3 inches
day-to-day use in a dry, well-ventilated room.
For most
efllcient operation, it should not be located
where air temperature around the freezer is ever
higher than 110”F. or colder than 32”F.
Be sure to install your freezer on a floor strong
enough to support it when it is fully loaded.
Also see Energy-Saving Tips regarding location.
on all sides for proper air circulation.
Adjustable Legs
Legs al the front comers of the freezer should be set so the freezer is firmly
positioned on the floor, and the front is raised just enough so the door closes
Turn right
easily when opened about halfway.
to lower
(r
Turn left
to raise
When You Goon Vacation
To maintain freezer in operation during vacations, be
sure your house power is not turned off. For sure
protection of freezer contents, you may want to ask a
neighbor to check the power supply and freezer
operation every 48 hours.
For extended vacations or absences, you may prefer to
move your frozen foods to a storage locker temporarily.
If your freezer is to be left empty, disconnect power
cord plug from wall outlet. To prevent formation of
odors, place open box of baking soda in freezer and
leave freezer lid open.
When You Move
Disconnect the power cord plug from the wall outlet.
Remove foods, defrost and clean the freezer.
Secure all loose items such as grille and shelves by
taping them securely in place to prevent damage.
Be sure freezer stays in upright position during actual
moving and in van. The freezer must be secured in
van to prevent movement. Protect outside of freezer
with blanket.
When the freezer is not operating, it can be left in an
unheated house or room without damage to cabinet or
mechanism.
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
Fig. 1
! GROUND EXISTS
j)
BEFORE USE
[ 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
arounded three-prong wall outlet.
a
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
TEMPORARYMETHOD
Fig.2
BEFORE USE
TEMP”ORARY 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
UL listed 3-wire 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
POSSIBLE CAUSE
● Temperature control is in OFF position.
. If interior light (on some models) is not on, freezer may not be plugged in.
. If @u~ is secure and the freezer still fails to operate, plug a small appfiance into
the same outlet to determine if there is a tripped circuit breaker or burned out fuse.
. Package holding door open, or door opened too frequently or too long.
. Temperature control set on too high a number.
● Package holding door open, or door opened too frequently or too long.
● 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. Adjust legs or use shims 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.
OPERATING CHARACTERISTICS
18

PROBLEM
FREEZER TEMPERATURE
TOO WARM
FOODS DEFROSTING
FREEZER TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE COLLECTING
ON OUTSIDE OF CABINET
INTERIOR LIGHT DOES
NOT LIGHT (on some models)
DOOR WON’T FULLY
CLOSE BY ITSELF
SLOW STARTING TIME
AITER BEING OFF
EXCESSIVE FROST
BUILD-UP
POSSIBLE CAUSE
. Package holding door open, or door opened too frequently or too long.
. Blown fuse or tripped circuit breaker.
● Not plugged in.
● Temperature control in OFF position.
● Package holding door open, or door opened too frequently or too long.
● Temperature control set on too high a number.
● Packages not properly wrapped or sealed.
● Extended hot, humid weather.
● Blown fuse or circuit breaker.
● Not plugged in.
. Bulb burned out.
. Legs need adjusting.
● Package holding door open.
● Built-in overload protection.
. Package holding door open, or door 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
19

YOUR GENERAL ELECTRIC FREEZER
WARRANTY
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.
WHAT IS COVERED
LIMITED WARRANTY,
This warranty is extended to
FOOD SPOILAGE...
the original purchaser and any
FULL ONE-YEAR WARRANTY
We will pay for food spoilage
succeeding owner for products
For one year from date of original
(not to exceed the cumulative
purchased for ordinary home use
purchase, we will provide, free of
limit specified below) that occurs
in the 48 mainland states, Alaska,
charge, parts and service labor in
because of a manufacturing defect
Hawaii and Washington, D.C. In
your home to repair or replace
either in: a) anypafl of the freezer
Alaska the warranty is the same
any part of the treezer that fails
within one year from date of original
except that it is LIMITED because
because of a manufacturing defect.
purchase, orb) anypafi of the
you must pay to ship the product
FULL FIVE-YEAR WARRANTY
sea/ed refrigerating system within
to the sewice shop or for the
five years from the date of original sewice
technician’s travel costs
For five years from date of original
purchase. to your home.
purchase, we will provide, free of
charge, parts and service labor in
Cumulative
All warranty service will be
your home to repair or replace
any
Freezer Capacity Limit
provided by our Factory Service
Centers or by our authorized
part of the sealed refrigerating
14.9 cu. ft. and smaller
$100.00
Customer Care@ servicers during
system (the compressor, 15.0 cu. ft. and larger
$150.00
normal working hours.
condenser, evaporator and all Within 30 days after food
connecting tubing) that fails Should your appliance need
because of a manufacturing defect. spoilage occurs, you must provide service, during warranty period
satisfactory proof of the spoilage
to a Factory Service Center, an or beyond, call 800-GE-CARES
(800-432-2737).
authorized Customer
Care@
service or the dealer from whom
the freezer was purchased.
WHAT IS NOT COVERED
If you have an installation problem,
● Replacement of house fuses or
contact your dealer or installer, You resetting of circuit breakers.
● Service trips to your home to
teach you how to use the product.
are responsible for providing
● Failure of the product if it is used
adequate electrical, plumbing and
Read your Use and Care material.
for other than its intended
other connecting facilities.
If you then have any questions purpose or used commercially.
● Food spoilage caused by:
about operating the product please
Q Damage to product caused
contact your dealer or our
a) Power interruption from the utility.
by accident, fire, floods or acts
Consumer Affairs office at the b) Blown fuse, open circuit breaker of God.
address below, or call, toll free: or other power disconnection on WARRANTOR IS
/VOT
GE Answer Cente@
the owner’s premises. RESPONSIBLE FOR
800.626.2000 c) Freezer not operating because CONSEQUENTIAL DAMAGES.
consumer information service of abnormally low electric power
voltage or inadequate house wiring.
● Improper installation.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
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