GEAppliances CA10 User manual

Registration 2ModelandSerialNumbers ‘2
CareandCleaning 12 Packaging 10
ConsumerServices 15 PowerFailure 12
Defrosting 11 ProblemSolver 13,14
Energy-SavingTips 2RepairService 2
FreezingSuggestions 5-9 StietyInstructions 3
StorageTimes 6TemperatureControl
Installation 4
3,4 TemperatureMonitor 5
AdapterPlug 4Vacation&MovingTips 12
Clearances 4warranvBack(lover
ElectricalRequirements 3,4
ExtensionCord ‘4 c
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It is intendedto help you operate
and maintainyour newfreezer
properly.
Keep it handyfor answersto your
questions.
If you don’t understandsomething
or need more help,write (include
your phone number):
ConsumerAffairs
GE Appliances
Appliance Park
Louisville, KY 40225
Keep proof of original purchase
date (suchas your salesslip or
cancelled check)with this bookto
establishthe warrantyperiod.
WWite downthe mode!and
serial inwnbers.
You’llfind them on a plate Ieitherat
the bottom, just insidethe door,or
on the back of the cabinet.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your freezer. Before sendingin this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your freezer.
Vyou received adamaged 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.
@Locationofyourfreezeris
important.Don’tlocateit inawarm,
unventilatedlaundryareaorstorage
room.Avoidputtingit nextto your
range,aheatingventor wherethe
sunwillshinedirectlyon it.
~Tryto arrangeyourfrozenfoods
systematicallysoyou canfind what
you want in the freezerquickly.
eDon’topenthe freezer Doormore
often than necessaryand close it
as soon as possible,particularlyin
hot, humidweather.
~When usingyourfreezer,be
careful not to leavethe Dooropen.
Always checkto makesure the
freezer Dooris properlyclosed
before leavingthe house or retiring
for the night.
~If you turn the temperature
control to the coldest positionfor
quick freezing, don’t forget to turn
it backto the regularsetting.
Toobtain service,see the
ConsumerServicespage inthe
backpageof this book.
We”reproudof our serviceand
want youto be pleased. If for some
reasonyouare not happywith the
serviceyou receive,herearethree
stepsto follow for further help.
FIRST,contactthe people who
servicedyourappliance, Explain
whyyou are not pleased, in most
cases,this will solve the problem,
NEXT,if you are still not pleased,
write all the details—includingyour
phone number—to:
Manager,Consumer Reiations
GE Appliances
Appiiance Park
Louisville,Kentucky40225
FiNALLY,if your probiem is stiii not
resoived,write:
Major Appiiance
ConsumerAction Panei
20 NorthWacker Drive
Chicago, iiiinois 60606

I
When using MS
appliance, always exercise basic
safety precautions, including the
following:
13.!/J~eth~~ Only‘fO1’
it$
pwpcxse as described in
this Use and Care Book.
*This freezerrnwtbe properly
haccordancewiththe
!kMructionsbeforeitis
used.Seegroundinginstructions
belowandonpage4.
s~w~~ your freezer by
pullingcmthepowercord.
Always grip plug firmly and pull
straight out from the outlet.
*Flepajr or replace all
electric
servicecordsthathave
becomefrayed or otherwise
Donot use acord that
shows cracks or abrasiondamage
along itslengthor at either the plug
or connector end.
6~fier your freezer is in
operation,do nottouchthe
coldsurfaces,particularly
whenhandsaredamporwet.
Skin may adhere to these
extremely cold surfaces.
ejrjf’J~y ~fJf~fs@~&af~$’J~~~fo~~$
whichhave thawedcompletely.
Youmay safely refreeze frozen
foodsthat havethawediftheystill
ccmtainicecrystalsoriftheyare still
cold—below40°F, (Shellfishcannot
be keptabove IOOEsafelybecause
ofbacteriagrowth.)
Thawed groundmeats, poultryor
fishthathave anyoff-odororoff-
colorshouldnotbe refrozenand
shouldnot be eaten. Thawed ice
cream shouldbe discarded.Ifthe
odoror colorofanyfoodispooror
questionable,get ridof it.The food
may be dangerousto eat.
Even partialthawingand refreezing
reducethe eatingqualityoffoods,
particularlyfruits,vegetablesand
preparedfoods.The eatingqualityof
red meats isaffectedlessthanthat
of manyotherfoods.Use refrozen
foodsas soonas possible-they
won’tkeep as longas foodsfrozen
onlyonce, and the soonerthey’re
used,the bettertheireatingwillbe.
~If youroldfreezerisstill
aroundthe housebutnot in
use,besureto removethelid
or door.This will reduce the
j=g-’Jy safety,
this be?
?“hepower cord of this appliance
is quipped with athree-prong
(ql”ounding)plug which mates with ,,
.
possibilityof danger to children.
fromthis appliance. ~K)Llnd~d,
Caution shouldbe used when
removingthe door of afreezer,
Particularcautionshouldbe used
when removingthe lidof achest
freezer,as mostclwstfreezer lids
are underspringtension.Contact
the manufacturer’srepresentativefor
a
!3method of safe removal.
Unplugyourfreezer:
A. Before making any repairs.
Am; weStrong/yK?com’??w?d
thatan.ysetvicingbepetiinned
byaqualifiedindividual.
!3. Before cleaning.
C. Beforechanginglightbulb.
IWe: Turningthetemperature
controltotheOFFpositiondoes
notremovepowertothelight
circuitonmodelswithinteriorlight.
oDonotstoreorusegasoline
orotherflammablevaporsand
liquidsinthevicinityofthisor
anyotherappliance.
read
Where astandard two-prong wall
outlet is encountered, it is your
personal responsibility and
obligation to have it replaced with
aproperly grounded three-prong
wall outlet.
DO NOT, Ah!’{
CUT
OR THE
THE CORD=
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(continued, Read
Lkse of
Becauseof potential safety
hazardsundercertain conditions,
we strongly recommendagainst
use of an adapter plug. However,
if you still elect to use an adapter,
where local codes permit, a
TEMPORARY CONNECT#ONmay
be madeto aproperly grounded
two-prongwall outlet by use of a
IJLlisted adapter (Fig. 2) avaiiabie
at most iocai hardwarestores.
TEMPORARYMETHOD
The iarger siot in the adapter mu!
be aligned with the iarger siot in
the waii outiet to provide proper
poiarity in the connection of the
power cord.
CLNJTIC?N:Attaching adapter
ground terminai to waii outiet cover
screw does not ground the
appiiance uniess cover screw is
metai, and not insuiated, and waii
outiet is grounded through house
wiring. Youshould have the circuit
checked by aqualified electrician
to make sure the outlet is properiy
grounded,
When cfisconnecting the power
cordfromMe adapter,aiways
hold the adapter with one hand, if
this is not done, the adapter
ground terminal is very likely to
break with repeated use.
the ground
bw%k, Do No-l- USE the
appliance until aproper
f~~~.&J~~
usedcxx’ds
Becauseof potentiaisafety
hazardsundercertainconditions,
we strcmg!yrecmirnem.iagahst
the use of anextensioncord.
However,if you stiii eiectto use an
extensioncord, it is absolutely
necessarythat it be a UL iisted3-
wire groundingtype appiiance
extension cord havingagrounding
type piug and outiet andthat the
electrical ratingof the cord be 15
amperes (minimum)and 120voits.
l-he freezer should always
13f3
pluggedintoitscwwn
hdividual electrkai c3utkX—
(115voit,60 HertzsingiephaseAC.
Some modeisareaiso rated100
voit, 50 Hertz.Checkthe modei
andseriai numberpiate.)Thisis
recommendedfor bestperformance
andto preventoverloadinghouse
wiringcircuits,whichcouidcause
apossibiefire hazardfrom
overheatingwires.
Freezer
Lcmathm
Yourfreezer shouid be conveniently
iocated for day-to-day use in adry,
weii-ventilated room.
For most efficient operation, it
shouid not be located where air
temperature around the freezer is
ever higher than 11O°F.or coider
than 32°F,
Be sure to instaii your freezer on a
floor strong enough to support it
when it is fully loaded.
Aiso see Energy-Saving Tips
regarding location.
The iid and hinge arrangement
makes it impossible to install the
freezer directly against awali. The
space at the back is essential to
maintain pf-operair circulation
around the freezer.
Legs
Turn left to raise—
Legsatthefrontcornersofthe
freezershouidbesetsothefreezer
isfirmiypositionedonthe fioor,and
thefrontis raked justenoughsothe
doorcloseseasilywhenopened
abouthaifway.
Starting
1. Cieanthe inside of the freezer
with amiid soiution of baking soda
and water (refer to Care and
Cieaning section).
2. Connect cord to power outiet,
3. Turn temperature controi to
No. 1.This is the normai setting for
safe iong-term freezing. For coider
temperatures, turn to higher
numbers.
4. Aliow freezer to operate for at
ieast two hours before placing food
inside.
cmh’cd
Freezing temperature selection
is made by setting the control
from No. 1to No. 7(coldest).
Normal safe freezing level is
obtained by setting the control at
No, 1.
OFF position permits turning WE
freezer off without unplugging it.

(on imodekiso
Thetemperaturealarm islocated
onthe frcmtof the freezer.The
alarmwill soundif the freezer
temperaturerisesabove20° F.
Thealarm operateson household
electricity.Ifthe powerfails,the
alarmwill not perform.
An ON/OFFswitch allowsthe
temperaturealarmto bedeactivated
whennot wanted. The freelzeris
shippedwith the temperaturealarm
inthe OFF position. After the
freezerhasrun long enoughto
lowerthe temperature, youmay
activatethe alarm.
Caution: Adding morethan 3
poundsof warm-foodper cubic foot
offreezercapacity can trigger the
alarm system.
Toactivate the alarm,push akey
oreraserend of apencil intothe
holemarkedON and movethe
rockerswitch tothe ON position.
Todeactivatethe alarm, movethe
s’witchto the OFFposition.
lock
(cm
modelssoequipped)
The keyfor the spring-loaaed lock
isautomatically ejected—key will
not remain in lock in either the
open or closed position. Keep the
keyout dmach dchkffen and
awayfmm ml?m?enx
Letsyouslore frozenfoodpackages
like booksfor easyselection.
deoi
Specially sized for storage of
frozenjuice cans. Some rmldeis
havetwo juice-can sheives.
Ii-$tefior light
‘~il:nsCX3
W/IerI th~ door isOpQIled;
~~!r~ls~fywh~n the d~~r is c/~~ed.
CIOo!ingcoilsweidedto shelves
hastenfreezingwhenfoodisplaced
in directcontactwith shelves.
1. Freeze81w2best.Freezeonly
top-qualityfoods. Freezingretains
qualityand flavor;it cannot improve
quality.
2. Keep work area clean.
3. Workquickly.Thequickerfruits
andvegetablesare frozenafter
picking, the better the frozen
productwill be.You’llsavetime,
too,with lessculling and sorting.
4. Choose correct packaging
materia!s Frozenfoods will dry
out if not properly wrapped or
packaged. E30thrigid containers
and flexible bags orwrappers
can be used. Makesure they are
especially designed for freezing.
5. Followreliable instructions for
freezing different types of food.
6. Freezefoods in practical rneal-
sized packages
7.Fill container properly.When
placing liquid or semi-liquid foods
in containers, leaveabout 1/2” at
top (1-1/2”for glass containers) to
allowfor expansion during freezing.
8. Freezecorrect quantities.
There is an established maximum
of food your freezer isdesigned to
freeze atone time—approximately
3pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently lowtemperatures in the
freezer to freez~ recommended
quantities of food.
If you have alarge quantity of food
to freeze, store part of it in your
9“ iFBw32x3kinds
Continuallyrotatefrozenfaodsto
the frontofthefreezersothe longest-
frozenfoodsare usedfirst.
‘lo.
Commerciallyfrozenfood can be
storedanyplaceinthefreezer.These
foodsshouldnotbeallowedtothaw
beforebeing placed in the freezer.
You’llfind these materialshelpful
in preparingfoodsfor the freezer:
@Largekettlewith close-fitting lid
for blanching vegetablesand fruits
@Fine sieveor smallcolanderto
put vegetablesin for blanching
@Assortment of knivesfor cutting
up meat,fruits andvegetables
@Rollsof absorbentpapertowelsor
soft cloth towelsfor draining foods
*Properfreezer packaging
materials for varioustypes of food
(seepage 10)
sWall loading funnel for fruit and
vegetable containers,to keep
sealing edge clean
@Glass marking pencil for labeling
packages
@Roll of freezer tape
Toquick-freezeSWEMU of
food, place it indirect contact with
any refrigerated shelf.
To large of
food, turn control to No.7S Return it
toHafter freezina is comoleted.
{%?$4 “*
Nevfiwfreezemw”e than tkm%?
\dfcme!per Cmbicfootof

(Months)
FF?ESHMEATS 0“1?
Roasts (Beef, Lamb, Venison). .. ..6-12
Roasts (Pork &Veal). ............4-8
Steaks (Beef ).. .................6-12
Chops(Lamb). . . . . .,....,.....,6-g
Chops(Pork). ............,.....3-4
Ground &Stew Meats. ....,......3-4
Variety Meats (Beef). ...,........3-4
Variety Meats (Pork). ...,,.......2-3
Sausage(Pork). . .. .. .., ,.. ... ..1:2
Opossum, RabbiL Squirrel ...6....6-8
PROCESSEDMEATS
Bacon..,.,,... . . . . . . . . ........1
Frankfurters. ,.. . ...............1/2
Ham (who9e,halforslices). .......1-2
COOf(EDiMEATS
Cooked Meats& Meat Dishes. ....2-3
Gravy& Meat Broth.. ,..........2-3
FRESHPOIJLTRY
Chicken &Turkey (whole). ........12
Chicken(pieces). .. .., ... ... ....g
Turkey(piecesj. ................6
Duck &Goose(whole). . . ........6
Giblets. .....,... . . . . . . ........3
Game Birds ....................8-12
(Mcwhs)
ccmKEDPoLIL-rFiY (-)o~
Pieces (covered with broth). ....,.6
Pieces (notcovered). ......,.....1
Cooked Poultry Dishes. ........,.4-6
Fried Chicken. ................4
FISH
Shellfish. ......, .., ,., .,. ... .,,Upto4
Lean Fish. ...., . .,,,.,.,.,..,.,6-8
Fatty Fish. ,,... . ...,,.....,..,,2-3
Shrimp (raw,unpeeled). , , ...,.,,12
Shrimp (cooked)..,,. ,,, ..,.,,..3
PRODIJCE
Most Fruits&Vegetables, ,.......8-12
Asparagus. .................,.,6-8
Mushrooms. ...............,.. .Upto6
onions. ..................,....3-6
Citrus Fruits . . . . . . ..............3-4
Potatoes (french-fried). ..........2-3
BAKERYGOOQS
Breads, Quick(baked), ..........2
Breads, Yeast(baked). ...........4-8
Breads, Yeast(unbaked). .........1/2
Cakes. . . . .. . . . . .. ., .. ... ... ...Uptol
Cookies ..........., ...........4
Pastry(unbaked). . . . . . . . ........2
Pies(baked). . . . . .. .. .. ... ... ...Uptol
Pies(unbaked). . . .. . . . . . ........2
and
Packagemea~poultrY,fish andgame
inmoisture/vapor-Proofmaterialsuch
asaluminum foil, cellophane,freezer
foiforplas’ticbags, Excludeasmuchair
aspossible.Labeland freezeatonce.
NOTE:PackageSoffresh meatsand
poultry ascommonly purchasedin
retail storesare not suitably wrapped
forfreezing.Rewrapin moisture/vaPot--
proof material,
Removeasmuch bone andfatas
possiblefrom meat before packaging,
Donotsalt meat,When individual
piecesofrneatare packagedtogethe~
placedouble thicknessoffreezer wrap
betweenthem for easier separation
during thawing,
Clean thoroughIy before packaging.
Pad sharp or protruding bones with
folcied freezer papet- or aluminum foil,
\l/ra~ giblets separately.
DAIRYIwc)m.m-rs [Months]
(-JO ~.
Butter. , . . . . . . . . . . . ...........5-6
Cottage Cheese. . . . . . . ., .. ......1
Soft Cheese. ... , ., . . . . .......,4
Harclor Semi-hard Cheese. ......6-12
Eggs .........................,12
Ice Cream, Sherbet. .............Up to 1
Milk. . ... . . . . . . . . . . . . . . ........1
OTHER FOODS
Candies. ......................12
Left-overs (cooked), .............Upto 1
Pizza. .,................. ......1
Prepared Dishes. .............. .2-3
Sandwiches. ,..................Up to 1
Soups, Stews, Casseroles. .......2-3
New techniques are constantly being de-
veloped, Consult the County Extension
Service or your local Utility Company for
the latest information on freezing and
storing foods.
&
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
clean fish thoroughly before Packa9-
ing. Cut-up pieces of “lean” fish such
ashaddock and cod should be rinsed in
brine made with 2/3 cup of pure table
salt per gallon of water to reduce leak-
age during thawing. Keep in solution
not over 1minute. Brine isunnecessary
for whole fish or fatty fish such as
salmon or mackerel.
Oysters, (Mm,
Wash shells in running water (so~k
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
besi if frozen uncooked. Renlove 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.
Frozen meat, fish or poultry should be
left in the original package and thawed
in the refrigerator or cooked frozen.
Allow approximately 5hours 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 mict-owaves.
If necessary to thaw meat quickly, thaw
at room temperature-allowing only
2hours per pound.
Don’t refreeze meat that hascompletely
thawed; meat, whether raw or cooked,
can be frozen successfully only once.
... ~.- —.-

forfreezing VEGETA5LE ~REPARATION HLANCHING ~AC~AGING
~1. Only vegetables at their ~eak of
maturity sh-ouldbe chosen for fre-ez-
ing. Some varieties of vegetables
are better adapted for freezing than
others. For complete information,
contact your County Extension
Service.
2. Sort, clean and wash vegetables
in cold water. Keep those of the same
size alItogether. l_arge pieces take
longer blanching.
3. Work with small amounts, about
one pound, that can be packaged in
ashort time.
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging, Proper blanching
stops the ripening process so vege-
tables are held at their peak of
freshness.
Boiling-watermethod
(a)Select large utensil of 4-or 5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Use two
gallons for each pound of leafy vege-
tables. Bring water to boiling.
(b) Blanch one pound of vegetables
at atime. Piace vegetables in awire
basket or colander. Immerse in boiling
water and cover. Count time imme-
diately after boiling begins (see chart at
right), For high altitudes, add 1minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time asfor blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steammethod
Ysepressure cookq vegetable
blanchefi or other large ;tei)sil.
(a)Fiil utensil with 2inches of water.
Bring to boiling point.
(b) Place vegetables in awire basket
or rack above the boiling water. Cover
and begin timing immediately (refer to
chart at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using apressure cooker,
(he petcock should be left open.
(c] Chill vegetables quickly the same
length of time as for steaming by plung-
ing them into ice water, or under cold
running water. Remove from water
and c!rain on towels.
PEKMMJ
Package vegetables in t~l(>ist~lre/\fapo/--
proof containers. Leave 1z-inch heaci
space in p~ck~g~ (1)$jnch for glass
containers]. Freeze quickly,
I
F
v
Boll[ng Steam
Water
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2min. 3rein? Pack whole stalks parallel
sort accord ing to size of with heads in alternate
stalk. Cut spears to fit con- Medium stalks
tainers,or cut in 2-inch directions, leaving no
3min. 4rein? head space. Seal.
lengths. Scald according
to size of stalk,
BEANS Cut snap beans in 1or
Green 3mint* 472 min.
2-inch pieces. Leave Chill and drain. Pack in
freezer carton leaving
‘aFrench” beans whole or %-inch head space.
slice.
BEANS Wash and sort pods in cold
Lima Small Cool promptly in cold
water. Scald, cool in ice 1rein? 4min. water. Drain. Pack in
water and sqeeze beans Medium to large cartona, bags or boxea,
out of pods. 2to 34to 5leaving %-inch head
min. min. space. Seal.
BROCCOLI Select tender uniform 3min. 5rein? Chill immediately, Drain.
heads of dark green color. Package in cartons in
Let stand Yz-hour in salted alternate directions,
water (4 teaspoonfuls salt leaving no head space.
in 1gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1%inches
across. Scald.
BRUSSELS Clean and cut sprouts 4rein? 5Yzmin.
SPROUTS Chill and drain. Pack in
from main stem, sort ac- freezer containers, leav-
cording to size and scald. ing no head space.
CARROTS Clean, wash and peel. 3rein? 4% min. Chill, drain and pack into
Leave small carrots whole. containers, leaving %-inch
Cut others into slices head space.
or cubes.
CAULIFLOWER Trim and wash. Break into 3min~” 4fi min. Chill immediately. Drain.
flowerets 1inch wide and Package compactly, leav-
about 1YZto 2inches long. ing no head space. Seal.
Soak in salted water for
30 minutes, Drain.
CORN on COB Select young corn with Small ears Chill twice as long as you
thin, sweet milk. Husk and 7rein* 9min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according 9min~ 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein? 12 min.
CORN Scald corn on cob and 5to 66min. Package, Leave !h-inch
Whole Kernel chill. Cut off whole kernels. rein? head space.
GREENS Beet greens, collards, Beet greens, kale, Chill in cold water and
kale, mustard greens, chard, mustard and drain thoroughly be-
spinach, Swiss chard, turnip greens tween absorbent towels.
turn ip greens. Wash and 2min$ Pack in freezer cartons or
lift out of water to drain. Collards bags and seal.
Remove tough stems and 3min.
imperfect leaves. Cut in Spinach
pieces, if desired. Scald, 1YZto 2rein*
PEAS Shell and discard over- 2rein?* 2min. Chill and drain. Package
mature peas, compactly, leaving %-inch
head space.
‘OTATOE SPeel and slice lengthwise Cool to room temperature.
‘ranch Fried for frying. Fry in deep fat Package in freezer bags or
heated to 3600F for 4cartons and seal. To serve,
minutes until tender, but thaw and cook in 375° F
not browned. Drain well, fat until brown. Or cook,
unthawed, in 5000F oven.
‘OTATOES Select smooth new pota-
Vhite 3to 5
toes directly from garden. Chill, drain, package in
min. cartons, bags or boxes.
Wash, peel or scrape, and Leave Yz-inch head space.
scald Seal.
.—_,———
OTATOES Wash Cook until almost Pack in freezer containers,
;Woot tender ancj cool. peel; cut allowing kinch head
In halves, slice or mash space. Seal.
.——
,QUASFf Select tender squash with 3rein* 4Y2min. Chill immediately, drain
soft IIncl CLJ !in \j-incll and package. Leave
slices kinch head space. Seal,
‘Preferred method “*Use 4teaspoons salt to agallon
7
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for
1. Sort fruits for uniform ripeness,
quaiity and size.
2. Washfruits thoroughly incold water
and drain thoroughly.
3. Work with small quantities and
freeze quickly.
4. Packin cartons, cutting or slicing
larger fruits, Addsugaror syrup.
5. Toavoid discoloration of apples,
apricots, peaches and pears, (1)add
ascorbic acid mixture to syrup (1tea-
spoon to 1cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1minute in solution of 3table-
spoons lemon juice to 1gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of ceiio or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Always allowheadspace.Allow%-inch
head space in pint containers (1 inch
for glass), l-inch head space in quart
containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture. The method of
sweetening depends on fruit used.
See chart at right for recommended
method.
(a) ~rY sugar wickSuitable for fruits
that make their own juice when sugar
is added. Add dry sugar (see chart at
right) and stir gently until most of the
sugar hasdissolved in the juice drawn
from the fruit, then pour into containers.
(b) ,~YrfJPpack.Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow %-inch head
space (1kinch for glass containers),
(c) Unsweetened pack. Suitable for
special diets,
Guide for syrup
Cupsofsugar
Percentage tobeaddedpor Approximate
ofsyrup pintofwahx yioklInpints
30%(light)* Ig
40%(lkJht)* J/j Iti
5070(medium) 2f/4 jg
6094(medium) 3)$ 2
65%(heavy) a?lj 2%
‘Recommendedformostfruits
j&lethcxi: Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT Pt?EPAFtATIc)N PACKAGING
APPLES Wash, peel and slice apples to about Syrup pack: S1ice into container,
%-inch thickness. If apples are to be cover with 407. syrup. Add 1teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup.
by (1) steaming for 1%to 2minutes, or Svgar pack; Sprinkle ‘/2cup ~f sugar
(2) dipping in solution of 3tablespoons over each quart of apples. Stir to cover
Iernon juice to 1gallon water for 1all surfaces with sugar. Seal. Adding
minute, rinsin9, in cold water, and 1teaspoon ascorbic acid to sugar is an
dratntng. Solutlon may be reused. extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack: Pack in container; cover
uniform color. Wash and sort as to size. with 407” syrup to which ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling acid to 1cup syrup).
water Y2minute. Sugar pack: Mix 1teaspoon crystalline
ascorbic acid with %cup of sugar and
sprinkle over 1quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed
berries should not be used. Wash in whole in a 40 to 50~0sugar syrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack4 parts
on absorbent paper towels. of berries to 1part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem, Chill in refrigerator
Sour Mix 1part sugar to 4or 5parts fruit
until firm enough to remove pits. by weight until sugar is dissolved.
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet Cover with 40% sugar syrup which con-
cherries. However, sweet cherries may tains 1teaspoon ascorbic acid per CUP.
be frozen whole, with or without pits.
CRANBERRIES Washin iced water, stem and eliminate Cranberries may be packed whole,
poor berries. Drain well. without sugar, or in a 5070 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in Cover with orange juice or 30% sugar
Cantaloupes half and remove seeds (remove water-
Honeydews syrup. Seal and freeze.
melon seeds as you cut balls). Scoop
Watermelons out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and Select firm fruit, free of soft spots. Peel Pack sections in layers. Cover grape-
GRAPEFRUIT with sharp knife just below white fruit with 30% syrup containing 1
SECTIONS membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes. Oranges do not need syrup. Stir in
Drain, %teas Peon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold 4070 syrup
Sort, peel (skins may be loosened by with 1teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in in container; cover with more syrup.
boiling water) and pit. Peel and slice 1Seal.
quart of peaches at atime.
PEARS Select pears which are fully tree- Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in Add 40’% syrup to which ascorbic acid
halves or quarters. Heat in boiling 407. has been added (1 teaspoon ascorbic
syrup for 1to 2minutes. Cool in syrup. acid to 1CUP syrup). Seal
then drain.
PINEAPPLE Peel, core. slice or cube Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with 3070 syrup.
or, PineaPPle juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 407.
PRUNES or leave whole syrup to which 1teaspoon ascorbic
acid has been added per cup. Seal.
RHUBARB Wash, trim and cut stalks into l-inch Pack without sugar or cover with 40%
pieces or in lengths to fit package. syrup. Allow head space. Seal.
[email protected] f~~~~~
Place unopened containers in refriger-
ator. Serve whiIe fruit is stitIsiightlyicy.
8

Elmer and
Overwrap originai carton in moisture/
vapor-proof material or enclose in
moistL.rre/vapor-proof containers.
cheese
Freeze cheese in %-to l-pound
pieces. Wrap in moisture/vapor-proof
material. Uncreamed cottage and
Camembert cheese may be kept in
the freezer though there may besome
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
suitabJefor cooking. Pasteurized heavy
cream containing not less than 40 per
cent butterfat may be frozen. Heavy
cream which hasbeen whipped freezes
well, too. Drop mounds of whipped
cream on baking sheets. Freeze. Trarw-
fer frozen mounds quickly to arigid
container and seal, separating layers
with paper.
Ice cream
Commercial ice creams can be stored
in the freezer in their original carton.
I-lome-made ice cream should be
packed in moisture/vapor-proof car-
tons. 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 con-
tent. 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.
mead aridR(3HS
Bake, cool, wrap and freeze. Toserve:
thaw in wrappings at room tempera-
ture. Or, heat or toast frozen. If desirer$,
wrap in foil and warm for 15minutes in
250° to 300° Foven, /Vote; most com-
mercially baked products should be
rewrapped in moisture/vapor-proof
material before freezing.
13km,ms
May be frozen baked or unbaked. To
serve baked biscuits: defrost in wrap-
pings at room temperature for one
hour, Reheat for 5minutes in 425°F
oven. Or place frozen biscuits in 375° F
oven for 15minutes. 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 unfrosteci cakes in
Wappi rws at room temperature. AlIOW
about two hours to thaw alarge caka.
Icings made with egg white do not
freeze satisfactorily. Those made with
powdered sugar, butter, fudge or
whipped cream freeze well.
‘C2x3kies
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 needed, without defrost-
ing, and bake,
Pies
Most pies except cream, custard or
meringue-topped pies 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 place frozen pie
in oven at usual temperature. Increase
baking time 10 to 15 minutes. Thaw
frozen baked pies, wrapped, for 1to
1h hours at room temperature, To
serve warm, unwrap without thawing
and heat in 300° Foven for 30 to 40
minutes.
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300° Foven,
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
same manner asfor immediate servincj
\l/it/l the exceptionOfSeasoning.During
9
Eggs
Use only fresh eggs for freezing, Chill
before freezing. Whole eggs may be
frozen or the whites and yolks frozen
separately as follows:
Whole Eggs-Mix yolks and whites
thoroughly with afork. Do not beatin
aicAdd 1teaspoon salt to each 2cups
of eggs.
Egg Whites–Separateandfreeze in
recipe-sized amounts,
Egg Yolks–Separate and add 1tea-
spoon of salt or 1tablespoon of corn
syrup or sugar per cupful of yolks.
Blend with fork.
Packeggs in freezer carton allowing
~2-inchhead space (1%-inchfor !lIass
containers).Thaweggsin unopened
container in refrigerator or at room
temperature.
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of stor-
age. Omit potatoes from stews and
soups as they become mushy.
Cool main dishes after cooking; pack-
age in moisture/vapor-proof material
and freeze. Toservethese foods, thaw
gradually over low heat adding alittle
liquid if necessary to prevent foods
from sticking to the pan. Or heat in a
300° Foven for about 1hour or until
heated thoroughly.
All varieties of breads can be frozen.
Spread softened butter on each slice,
then spread filling. It is not advisable
to use salad dressings for spreading
asthey separate andsoak 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,
alittle mayonnaise or salad dressing.
Lettuce or other salad greens and raw
vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisture/vapor-
proof material and freeze.

Proper packaging is essential for
successful freezing. Because solidly
frozen foods /ose moisture in the dry
0° to 5°F temperature of afreezer,
they must be properly protected by
‘topquality packaging materials that
are moisture/vapor-proof. Freezer
tape is used to seal wrappings and
for labeling.
IFi’eezet’
l’mtel’klls
Materials uses
Cartons with Fruits,
moisture/vapor- vegetables,
proof liners some meats
Foil containers Cooked foods
Polyethylene Baked foods,
bags meats
Glass freezer jars Juices, fruits,
vegetables,
cooked foods
Plastic containers Sauces, fruits,
and boil-in bags vegetables,
cooked foods
Laminated paper Meats
Heavy-duty foil Meats, baked
goods, leftovers
Cellophane Baked goods,
sandwiches,
small meat cuts
DrugstoreWrap
Butchers’Wrap
Place food diagonally on one corner
of paper. Roll p-aperand food together
diagonally, folding in extra material
as you roll. Seal with freezer tape.
1. Place food in center of wrapping
paper. 1
1111/-‘--
.---
——.
2. Bring two parallel edges together.
Fold in lock seam, repeat until the
last fold rests firmly on food.
Cartonsand 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. Onlyone thicknessis required.
Noheatsealingortaping isnecessary.
tI
r-‘------ ‘---==- ‘-’”
.-.——
-————... ..———
:=————-—-———-———--“
-— ——. ——— It------ ––--– -~
3. Fold ends, excluding as much air
as pc;sible. Seal with tape or tie firml y
with heavy string.
l-- -—-
---
-— -.
—-4
Labeling containers- Be sure to tL>’
label all containers and packages with
contents and date that it was placed
in the freezer.
10

In mostclimates, defrosting will be
necessaryoniy about twice ayear.
Tohaveyour freezer operate most
efficiently, do not permitmorethan
1/2 inch0$frosttoaccumulateon
the@-whwf3
Toremovethis iight coating of frost
fromthe sheives,simpiyscrape with
apiasticor wood spatuiaorscraper.
Scrapethe top and bottomsurfaces
of the sheivesand the refrigerated
surfaceat the top of the cabinet.
Neverwean icepickor metal
scraper.Any such instrument can
damagethe freezer.
Donotuseanyelectricaldevice
indefrostingyourfreezer.
F%N’(xwnpkk!$
1. Turntemperature controi to OFF.
2. Removeaii food andpiace it in
corrugated boxes,insuiatecibags,
picnic cooiers, etc. IJsetoweis
and newspapersfor insulation as
needed,
3. With door open, usepansof hot
water to speed iooseningof frost.
Removeiarge pieces before they
meit.
4. Adrain hose(on modeisso
equipped) behind the basegriiie
carries the defrost water out from
the freezer. Removethe basegriiie;
then remove the drain piug and iet
the defrost water drain into apan,
Sponge excesswater from bottom
of freezer as it coiiects to prevent
overfiow!ng.
11
Toremovethebasegrille(onrrmdeis
soequipped),graspthe griiie atboth
endsandpuii outward.
5. After defrosting, ciean insideof
freezer(seepage 12),
6. Returntemperature controi to
reguiarposition and return food
to freezer.
7. Be sure to replacedrainplug
(onmodeisso equipped) and return
drain tube to its position.
8. Repiacebasegriiie by aiigning
pins ingriiie with hoiesin cabinet
and gentiy pushing griiie forward
untii it snaps into piace.

the paint finkh. The finish
on the outside of the freezer isa
high quality, baked-cmpaint finish.
With proper care, it will staynew-
kmking andrust-free foryears.Apply
acoat of appliance polish waxwhen
the freezer is new and then at least
twice ayear.
Appliance PolishWax &Cleaner
(Cat.No.WR9’7X216)isavailable
from GEAppliance PartsMarts.
Keep the finishclean.Wipewith a
clean cloth lightly dampenedwith
appliance polish wax or mild liquid
dishwashing detergent. Dryand
polish with aclean,soft cioth. Donot
wipethe freezer with asoiled
dishwashing cloth or wet towel. Do
notme scouring pads, powdered
cleaners, bleach, or cleaners con-
taining bleach.
Caution–Care should betaken in
moving the freezer away from the
wall. All types of floor coverings
can be damaged, particularly
cushioned coverings and those
with embossed surfaces.
Inside
Cleanthe inside of your freezer at
least once ayear.It isrecommended
that the freezer be unplugged before
cleaning. Ifthis isnot practical, wring
excess moisture out of sponge or
cloth when cleaning in the vicinity
of switches, lights or controls.
Usewarm water and baking soda
solution—about atablespoon of
baking soda to aquart of water.
Rinse thoroughly with water and
wipe dry. 12wnot use cleansing
powders or other abrasive cleaners.
go CN’1
Tomaintainfreezerinoperation
dlmlglvacations,LM?wm?yourhouse
powerk mtft.medoff. Forsure
protection of freezer contents, you
maywantto askaneighbortocheck
the power supply andfreezer oper-
ation every 48 hours.
For twtfmkxl vacationsorakxences,
you mayprefer to moveyour frozen
foodstoa storageIockertemporarily.
if freezer isto be !eft empty,turn
temperature control to OFF anddis-
connect power cord plug from wall
receptacle. To prevent formation of
odors, place open box of baking
soda in freezer and leave freezer
door open.
Whenfreezer isnotoperating,it
can be left in an unheated house or
room without damageto cabinet or
mechanism.
Disconnect powercord plug from
wall receptacle. Removefoods,
defrost and clean freezer.
Secure all looseitemssuch asgrille
and shelvesbytaping them securely
in place to prevent damage.
Besure freezer staysin upright
position during actual moving and in
van, Freezermust be secured in van
to preventmovement. Protectoutside
of freezerwith blanket.
Iln of
1. Keepfreezer door closed.Your
freezer will keep food frozen for
24 hoursprovided warmair isnot
admitted.
2. If freezer isoutof operation for
24 hoursor more,adddry ice, Leave
ice in large piecesandplace it on
top of food on eachshelf socold air
will flow down over all the food. Add
more ice asrequired.
WARNING:Handling of dry ice can
causefreezing of the hands--gloves
orother protection isrecommended.
3. If dry ice is not available, move
food to afrozen food locker tempor-
arily—until power is restored.
12

FREEZERDOESNOT
~CMH=?ATE
FREEZERSTARTS
TOOFREQUENTLY
‘,
FREEZEROPERATES
TOOLONG
NOISYOPERATION
CABINET VIBRATES
/F’FiEEzEFi
TOOWARM
CXWSE AND
—
@Temperaturecontm~ISin OFFposition.
I=+Hinterior light (cmmodelsso equipped)is noton, freezermaynotbeplugfyxf’in at
wall receptacle.
@Hplug issecure andthe freezerstill failsto operate,plug alamporasmallti@iancq
intothe same~~tJetto determineifthere isatripped circtiit breakeror 12tirrwilWtAJiWi-,
!’,
*Packageholding door open.
~Temperaturecontrolset on tcmhigh anumber.
~Doorwasopenpd too frequently ortoo long.
/,
.~,
@Packageholding door open.
*Doorapened too frequently ortoo long. ..
~Temperaturecontrol seton too high anumber. ., ..
.’ ,.
.’
@Inadequate air circulation spacearound cabiriet. ~,
.>
...,
.,.,
~The floor may beweak, causingthe freezertovibrate whenthe compressoris on. ‘
~.Cabinetis not positioned solidiy on floor.Adjust @X3OrUS?ShilTE.klcorr~cf fQr
unevenfloor. \
*Weaknessin roomfloor. Placing 2x4’s underthe length of the freezerwill help
supportit and may reduce vibration.
*Cabinet is not positioned solidly on floor.Adjust legs or useshims to correct for
Jnevenfloor.
IDooropened too frequently or too long.
Packageholding door open.
(continuednextpage)
!gg&+A
.—. ----
!Ea&saTE-
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lm?m@d -
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~-
Hfw/r-
-–
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-–W
-
Eswiw-. .
~n --
—.
-
-
Emim———
-
IiiErr.

FOODS DEFROSI’INC2
FREEZER
TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE
COLLECTING
ON OUTSIDE
OF CABINET
INTERIOR LIGHT
DOES NOT LIGHT
(ON MODELS
SO EQUIPPED)
DOORWON’T FULLY
CLOSE BY [TSELF
X(IW STARTING
I“IMEA17ER BEING
WRNED OFF-FOR
1PERIOD OF TIME
XCESSIVE FROST
WILD-UP
———.—
I*Notplugged in.
*Temperaturecontrol in OFF IXRJtion,
@Packageholding door open, —
@Temperature control set on too high anwmben
,’
@Packagesnot properly wrapped or seaied,
..
~Blown fuse or circuit breaker
@Not plugged in.
@Bulb burned out.
~Legs need adjusting.
*Packageholding door open.
*Built-in overload protection.
~Door opened too frequently or too long.
sPackage holding door open.
~Extended hot, humid weather.

‘Wtktthepurchase d’pur newGEappliance, receive the
assurance that fyou everneed itiimmati~ll cmassistance
AGE consumerserviceprofessional
willprovideexpertrepairservice,
scheduledatatimethat’sconvenient
foryOL~.ManyGEConsumerService
company-operatedlocationsoffer
Youcanhavethesecurefeelingthat
GEConsumerServicewillstillbe
thereafteryourwarrantyexpires.Pur-
chaseaGEcontractwhileyourwar-
rantyisstillineffectandyou’llreceive
asubstantialdiscount.Withamultiple-
yearcontract,you’reassuredoffuture
serviceattoday’sp~ices.
youservicetoday or tomorrow,orat
yourconvenience(7:00a.m.to ‘7:00p.m.
weekdays,9:00a.m.to2:00p.m.Satur-
days).Ourfactory-trainedtechnicians
knowyourapplianceinsideandout-
somostrepairscanbehandledinjust
onevisit.
Individualsqualifiedtoservicetheir
ownappliancescanhaveneeded
partsor accessoriessentdirectlyto
theirhome, The GEpartssystempro-
viclesaccesstoover47,000parts...and
allGEGenuineRenewalPartsare
full)rwarranted.VISA,Mastercard
andDiscovercrockareaccepted.
user maintenanceinstructions
ccmt.aimxi!inthisbookletcoverproce-
duresintendecito be performed by
anyuser.~ti~erservicinggenerally
shouldbe referredtoqualifiedser-
vicepersonnel.Cautionmustbe
exercised,sinceimproperservicing
IllayC21LlS~HIKKLf~ O~X2i”:l&)II.
WhateveryourquestionaboutanyGE
majorappliance,GEAnswerCenter*
informationserviceisavailableto
help.Yourcall–andyourquestion–
willbe answeredpromptlyand
courteously.Andyoucancallany
time.GEAnswerCenter”serviceis
open24hoursaday,7daysaweek.
TelecommunicationDevicefor theDeaf
Upon request,GEwiHprovideBraille
controlsf’oravarietyof GEappliances,
anclallrochLMe to assistinplanninga
barriel.-freekitchenfor personswitl~
limitedmobility.To obtaintheseitems,
freeofcharge,call800.626.2000.
Consumerswithimpairedhearing
or speech1v11ohaveaccesstoaTDD
or aconventionalteletypewritermay
call800-TDD-C,EAC(800-833J132z)
to request.inforinationor service.
-––
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-—
Bmmwta-
-
E#wsw-.
E!im&-
—-
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1
Saveproofof originalpurchasedate suchas your salesslip or cancelled checkto establishwarrarity period.
L
f(
FULL CNw-wlm
Forone year from date of original
purchase,we will provide,free of
charge, partsand servicelabor in
your hometo repairor replace
any part 0$Me flwezer that fails
becauseof amanufacturing
defect.
FULL FIVE-YEAR WARRANTY
Forfive yearsfrom dateor original
purchase,we will provide,free of
charge, parts and servicelabor in
your home to repairor replaceany
part of the sealed refrigerating
system (the compressor,
condenser,evaporatorand all
connecting tubing) that fails
because of amanufacturing
defect.
LIMITED
F(X3DSPOILAGE.”.
Wewillpayforfoodspoilage
(notto exceedthecumulative
limitspecifiedbelow)thatoccurs
becauseofamanufacturingdefect
eitherin: a) anypartof thefreezer
withinoneyearfromdateororiginal
purchase,orb) anypatt of the
sealedrefrigeratingsystemwithin
fiveyearsfromthe 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 aFactoryServiceCenter,an
authorized Customer Care@
service or the dealerfrom whom
the freezer waspurchased.
This warranty isextendedto
the original purchaserand any
succeedingownerfor products
purchasedfor ordinaryhome use
in the 40 mainlar~dstates,Alaska,
Hawaiiand Washington,D,C.In
Alaskathe warrantyisthe same
exceptthat it is LIMITEDbecause
youmustpayto shipthe productto
the serviceshopor for the service
technician’stravelcoststo your
home.
All warranty servicewill be
provided by our Factory Service
Centers or by our authorized
Customer Care” servicersduring
normalworking hours.
Look in the White or Yellow Pages
of your telephone directoryfor
GENERAL.ELECTRICCOMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINTFACTORYSERVICEor
GENERALELECTRICCUSTOMER
CARE” SERVICE.
Ri .4
~Service trips to your home to
teach you how to usethe product.
Readyour We and Carematerial.
If you then have any questions
about operating the product please
contact vour dealer or our
If you have an installation problem,
contact your dealer or installer.You
are responsiblefor providing
adequate electrical, plumbing and
other connecting facilities,
~Food spoilage caused by:
a) Power interruption from the
~Replacementof housefuses or
resetting of circuit breakers.
eFailure 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
Consum-erAffairs office at the utility. of God.
address below, or call, toll free: b) Blown fuse, open circuit breaker WARRANTOR IS NOT
GE Answer CenteW or other power disconnection on RESPONSIBLE FOR
800.626.2000 the owner’s premises. CONSEQUENTIAL DAMAGES,
consumer information service c) Freezer not operating because
of abnormally low electric power
~Improper installation. 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.
VVammtor:General Electric Company
if further help is needed cxmcerniflgthis warranty, write:
Affairs, GE Appliances, Louisville, KY 40225