Transcript
u andcareof manualdefrosting uprightmodels CMo CMy CM3 CA21 CA16
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Rulesfor successful freezing Howlongcanyou storefoods? Howtopackage foods foryourfreezer
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DiHxtLineto GeneralElectric TheGE Answer -Q.cz..ti$
Energy-SavingTips ; . . . . . . . . . .2
Readthis book carefully.
Important Cautions . . . .’. .. ....3
It is intended to help you operate and maintain your new freezer properly.
How to Connect Electricity, ... .3,4 Installation Requirements .. ....4 operating Your Freezer .. ......4
Keep it handy for answersto your questions.
Freezer Features . . . . . .......,5 Food-Freezing Suggestions. . . . . . . . . ........5 Suggested Storage Times .. ....6 Freezing Meat, Fish, Poultry & Game . . . . . . ........6 Freezing Vegetables . . ........7 Freezing Fruits. . . . . . . ........8 Freezing Dairy Products .. .....9 Freezing Prepared Foods .. ....9
If you don’t understandsomething or need more help,write (include your phone number): Consumer Affairs General Electric Company 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.
You’llfind them on a plate either at the bottom, just inside the 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 sending in this card, please write these numbers here: ModelNumber SerialNumber
Use these numbers in any correspondence or service calls concerning your freezer. If you receiveda damagedfreezer, immediately contact the dealer (or builder) that sold you the freezer.
Freezer Packaging . . . . .......10 Defrosting. . . . . . . . . . . .......11
Save time and money. Before Youcall for service, check the Problem Solver on pages 13 and 14.It lists minor causes of operating problems that you can correct yourself. It could save you an unnecessary service call.
User Maintenance Instructions ... , ... , ., .. ....12 In Case of Extended Power Failure . .............,12 The Problem Solver . . . . . ..13, 14 If You Need Service . . . . . . .. ..15 Warranty , . . . . . . . . . . Back Cover
@Location of your freezer is important. Don’t locate it in a warm, unventilated laundry area or storage room, Avoid putting it next to your range, a heating vent or where the sun will shine directly on it.
* When using your freezer, be careful not to leave the door open. Always check to make sure the freezer door is properly closed before ieaving the house or retiring for the night.
* Try to arrange your frozen foods s)f~tematica~[yso you can find what you want in the freezer quickly.
@If you turn the temperature control to the coldest position for quick freezing, don’t forget to turn it back to the regular setting.
* Don’t open the freezer door mare often than necessary and close it as soon as possible, in hot, humid weather.
Wwm!Ck)wnthe Iimodd and serial numbers.
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using this appliance, alwaysexercisebasic safety precautions, including the following: @Use this appliance only for its intended purpose as described in this Use and Care Book. @This freezer must be properly installed in accordance with the Installation Instructions before it is used. See grounding instructions below and on page 4. * Never unplug your freezer by pulling on the power cord. Always grip plug firmly and pull straight out from the outlet. ~ Repair or replace immediately all electric service cords that have become frayed or otherwise damaged. Do not use a cord that shows cracks or abrasion damaae ong its length or at either the plug connector end. @After your freezeris in operation, d. not touch the cold surfaces, particularly when hands are damp or wet. Skin may adhere to these extremely cold surfaces. ~ Do not operate your freezer in the presence of explosive fumes.
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* Don’t refreezefrozenfoods which havethawedcompletely. Youmay safely refreezefrozen foods that havethawed if they still contain ice crystalsor if they are still cold—below 40°F.(Shellfish cannot be kept above IO°F.safely because of bacteria growth.) Thawed ground meats, poultry, or fish that haveany off-odor or off-color should not be refrozen and should not be eaten. Thawed ice cream should be discarded. If the odor or color of any food is poor or questionable, get rid of it. The food may be dangerous to eat. Even partial thawing and refreezing reduce the eating quality of foods, particularly fruits, vegetables, and prepared foods. The eating quality of red meats is affected less than that of many other foods. Use refrozen foods as soon as possible —they won’t keep as long as foods frozen only once, and the sooner they’re used, the better their eating will be.
e Unplug your freezer: A. Before making any repairs, Note: Westmnglyrecommerm’ that any servicing be performed by a qualifiecfindividual. B. Before cleaning. C. Before replacing a burned-out light bulb, the freezer should be unplugged in order to avoid contact with a live wire filament. (A burned-out light bulb may break when being replaced.) Note: Turningtemperaturecontrol to C)FFpositiondoes not remove power to the light circuit.
o H your old freezer is still around the house but not in use, be sure to removethe lid or door. This will reduce the possibility of danger to children.
PREFERRED METHOD
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For personal safety, this appliance mmt be The power cord of this appliance is equipped with a three-prong grounding) plug which mates with standard three-prong (grounding) II outlet (Fig. 1)to minimize the ~= possibility ofekxtric shock hazard ~xW; from this appliance,
Caution should be used when removingthe 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. Instructions for removing the lid of your new chest freezer are located on the back of the cabinet,
INSURE PROPER GROUND EXISTS BEFORE USE Fig, 1
Where a standard two-prong wall outlet is encountered, it is the personal responsibility and obligation of the customer to have it replacedwith a properly grounded three-prong wall outlet. m)
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OR
Have the wall outlet and circuit checked by a qualified electrician to make sure the outlet is properly grounded,
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Part No.46831OPO5
LJsed adapter plug Becauseof potential safety hazardsunder 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 TEMPORARYCONNECTIONmay be made to a properly grounded two-prongwall outlet by use of a UL listed adapter (Fig. 2) available at most local hardware stores. TEMPORARY METHOD (ADAPTER PLUGS NOT PERRIHWIINCANAIIA)
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Because of potentialsafety hazards under certain conditions, we strongiy recommendagainst the use of an extensioncord. However,if you still elect to use an extension cord, it is absolutely necessarythat it be a UL listed 3-wire grounding type appliance extension cord having a grounding type plug and outlet and that the electrical rating of the cord be 15 amperes (minimum) and 120volts. Such extension cords are obtainable through your local service organization.
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AdjustableLegs
Turn left to raise -right to lower
Legs at the front corners of the freezer should beset so the freezer is firmly positionedon the floor,and the front is raked just enough so the door closeseasilywhen opened about halfway.
Tlw freezer should always be plugged into its own individual electrical outlet—
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.
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CAUTION:Attaching adapterground terminal to wall outlet cover screw does not ground the appliance unless cover screw is metal, and not insulated, and wall outlet is groundedthrough 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 LEE the appliance until a proper ground has been established.
(115volt, 60 Hertz, single phase AC. Some models are also rated 100 volt, 50 Hertz. Check the model and serial number plate.)This is recommendedfor best performance and to prevent overloading house wiring circuits, which could cause a possible fire hazard from overheating wires.
Location Yourfreezer should be conveniently located for day-to-day use in a dry, well-ventilated room. For most efficient operation, it should not be located where air temperature around the freezer is ever higher than I1O*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.
Allow 4 inches on top and 3 inches at sides and back for proper air circulation.
Starting 1. Clean the inside of the freezer with a mild solution of baking soda and water (see page 12). 2. Connect cord to power outlet. 3. Turn temperature control to No. 4, This is the normal setting for safe, iong-term freezing. For colder temperatures,turn to highernumbers. 4. Aliow freezerto operatefor at least two hours before placing food inside.
Freezing temperature selection is made by setting the control from No. 1 to No. 7 (coldest). Normal, safe freezing level is obtained by setting the control at No. 4. OFF position permits turning the freezer off without unplugging it.
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T&nperatumMonitor Puumoti
ON
TEMP.MONllOR
Em AIARM
The amber POWERON light, when glowing,indicatesthat electricalpower is being supplied to the freezer.
Ilnterk)rlight Turnscmwhen the door ISopenea; turns off when the door is closed.
Fkfrigeratd cabhmtshelves Cooling coils welded to shelves hastenfreezingwhen food is placed in direct contact with shelves.
9. Freezefoodsquickly. Continually rotatefrozen foods to the frontof the freezerso the longestfrozen foods are used first. 10.Storefrozenfoodsimmediately. Commercially frozenfood can be storedanyplaceinthe freezer.These foods should not be allowedto thaw before being placed in the freezer.
The red TEMI?MONITORlight, when glowing, indicates that the temperature inside the freezer is about 20*F.or warmer. The ON-OFF ALARM, when ON, buzzessimultaneously with the glowing of the red light to provide additional warning of high freezer temperatures. Caution: Adding more than 3 pounds of warm food per cubic foot of freezer capacity can trigger the alarm system. hen you get your new freezer, he C) N-OFF ALARM will be in the oFFpositionsoitwill not buzzduring initial start-up. When the freezer has run long enough and the red TEMf?MONITORlightstopsglowing, turn on the ON-OFF ALARM— push key or eraser end of a pencil into the hole marked ON and switch the rocker switch. The signal lights and buzzer operate on household electrical power,and will not perform if power to the freezer is cut off. lock (onmodelssoequipped) The key for the spring-loaded lock is automatically ejected—key will not remain in lock in either the open or closed position. Keep the key out of reach of children and away from the freezec
Lets you store frozen food packages . like books for easy selection. k. l#Ek4 — 5*JLme-4x3!3 door shelf ~DJŠ Specially sized for storage of .-.-frozen juice cans. Some models have two juice-can shelves.
1. Freezethe best. Freezeonly top-quality foods. Freezing retains quality and flavor; it cannot improve quality. 2. Keep work area clean. 3. Workquickly. 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.
You’llfind 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
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.
~ Small loading funnel for fruit and vegetable containers, to keep sealing edge clean
5. Follow reliable instructions for freezing different types of food.
UIGlass marking pencil for labeling packages
6. Freeze foods in practical mealsized packages.
~ Roll of freezer tape
7. Fill container properly. When placing liquid or semi-liquid foods in containers, leave about 1/2” at top (1-1/2”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’sfresh food compartment until the first quantity is frozen. 5
~ Proper freezer packaging materials for various types of food (see page 10)
TOquick-freeze small amounts of food, place it in direct contact with any refrigerated shelf. Toquick-freeze large amounts of food, turn control to No. Z Return it to No. 4 after freezing is completed. Never freeze more than three pounds of food per cubic foot of freezer capacity at onetime.
Part No. 46831OPO5
(Months) FRESH MEATS 0“ E Roasts(Beef, Lamb,Venison). .. ..6-12 Roasts(Pork & Veal). ., . . . . . . .. .,4-8 Steaks (Beef ).. ., ... , . . . . . . .....6-12 Chops(Lamb). . . . . . . . . . .......,6-9 Chops (Pork). . . . . . . . . . . . .......3-4 Ground & Stew Meats. . .........,3-4 Variety Meats (Beef). . . . . . ., .. ...3-4 Variety Meats (Pork). . ...........2-3 Sausage (Pork). ., . . . . . . . . ......1-2 Opossum, Rabbit, Squirrel. . ......6-8 PROCESSED MEATS Bacon. . . . . . . . . . . . . . . . . . . . . . ...1 Frankfurters. . . . . . . . . . . . . . . . . . . . 1/2 Ham (whole, halforslices). . ......1-2 COOKED MEATS Cooked Meats& Meat Dishes.. .,.2-3 Gravy& Meat Broth. . ...........2-3 FRESH POULTRY Chicken &Turkey (whole]. .. ......12 Chicken(pieces). . . . . . . . ........9 Turkey(pieces). . . . . . . . . .,..,...6 Duck &Goose(whole). . . ........6 Giblets . . . . . . . . . . . . . . . . .,......3 Game Birds. . . . . . . . . ., ., . . .....8-12
(Months) 00 ~ COOKED POULTRY Pieces (covered with broth). ......6 Pieces (notcovered), , . .,......,.1 Cooked PoultryC)ishes.. ...,.....4-6 Fried Chicken.. , .,, , . . . ........4 FISH Shellfish, ......, .. .,, .. .., ... ..Upto4 Lean Fish. .,.... ,, .,.,.,.,,,..,6-8 Fatty Fish. . . . . . , ...,.,.,.,.,.,.2-3 Shrimp (raw, unpeeled). . . ...,...12 Shrimp(cooked), ,, ., . . . ........3 PRODUCE Most Fruits&Vegetables. . . . .....8-12 Asparagus. . ....................6-8 Mushrooms. . . . . . . . . . . . . . . . . . . . Upto6 Onions. . ....................,.3-6 Citrus Fruits, . . . , ..,,,..........3-4 Potatoes (french-fried). . .........2-3 BAKERY GOODS 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
(Months) oo~ 12AtRYPRODUCTS Butter. . . . . . . . . . .,..........,.,5-6 Cottage Cheese. ., . . . . . . ..,,....1 SoftCheese. . . . . . . ., ., . ...,....4 Harder Semi-hardCheese. . .....6-12 Eggs. . . . . . . . . . . .,......,,.,..,12 lceCream, Sherbet, .,, ,. .,. ., Uptoltol Milk. . . . . . . . . . . . . . . . . . . ....,,..1 OTHER FOODS Candies, . . . . . . . ., . . . . . . .......12 Left-overs (cooked). .. .. ... .., .,.Uptol Pizza. ..,<...., . . . . . . . . ..,.....1 Prepared Dishes. ., ............,2-3 Sandwiches. . . . .., .. .. ... ... ...Uptol Soups, Stews, Casseroles, . ......2-3
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Newtechniques areconstantly beingdeveloped, Consultthe County Extension Service oryour local UtilityCompanyfor the latest information on freezing and storing foods.
& and PackagemeaL poultry, fish and game in moisture/vapor-proof material such asaluminum foil, cellophane, freezer foilorplasticbags. Excluders muchair as possible. Label and freezeatonce. NOTE: Packagesoffresh meats and poultry as commonly purchased in retail stores are not suitably wrapped for freezing,Rewrapin moisture/vaporproof material
Ivkx3t Remove as much bone and fatas possible from meat before packaging. Donot salt meat, When irtdividual pieces ofmeatarepackaged togethe~ place double thicknessoffreezerwrap between them for easier separation during thawing.
Cl@anthoroughly before packaging. Padsharp or protruding bones with folded freezer paperoraluminum foil. Wrap giblets separately.
VVilciGarne The same methods suggestedfor poultry and meat maybe used for preparing and freezing wild game. Fish Clean fish thoroughly before packaging. Cut-up piecesof’’lean” fish such ashaddockand codshould berinsedin brine made with 2/3cup ofpure table saltpergallon ofwaterto reduce leakageduringthawing. Keepin solution notoverl minute.Brine isunnecessary for whole fish orfattyfish suchas salmon ormackerel. Oysfers, Ciams, Shtimps,
scallops Washshells in running water (soak ciams)and shuck, working quickly. Discard sheils. Do notwash clamsor oysters, Scallops maybe rinsedin fresh water. Pack in freezer carton and freeze immediately. Shrimps are best iffrozen uncooked. Remove and discard heads and black vein, Wash and package in freezer containers.
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Gabs 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 packageandthawed in the refrigerator or cooked frozen. Allow approximately 5 hours per pound to thaw meatin 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 necessaryto thaw meat quickly,thaw at room temperature—allowing only 2 hours per pound. @+ -~&&~ Don’trefreezemeatthat hascompletel:~~& o -=.. thawed; meat, whether raw or cooked, -,.+r= .— can be frozen successfully only once. ~%$~ ,y+~---.c
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Preparation for freezing
VEGETABLE
PREPARATION
BLANCHING Boiling Steam Water
PACKAGING
ASPARAGUS
Wash in cold water, remove tough part of stalk, sort according to size of stalk. Cut spears to fit containers, or cut in 2-inch lengths. Scald according to size of stalk.
Small stalks 2 mini 3 min$
Chill immediately. Drain. Pack whole stalks parallel with heads in alternate directions, leaving no head space. Seal.
1. Clnlyvegetablesat their peak of
maturity should be chosenfor freezing. Somevarieties of vegetables are better adaptedfor freezingthan others. For complete information, contact your County Extension Service, 2. Sort, clean and washvegetables in cold water.Keep those of the same size all together. Largepiecestake longer blanching. 3. Workwith small amounts,about one pound,that can be packagedin a short time. 4. Blanch all vegetablesexcept tomatoes,green peppersand herbs before packaging.Properblanching stopsthe ripening processso vegetables are held at their peakof freshness.
BEANS Green
Cut snap beans in 1 or 2-inch pieces. Leave “’French” beans whole or slice.
3 rein?
BEANS Lima
Wash and sort pods in cold water. Scald, cool in ice water and sqeeze beans out of pods.
Small 4 min. 1 rein? Medium to large 2 to 3 4 to 5 min. min.
BROCCOLI
Select tender uniform heads of dark green color. Let stand %-hour in salted water (4 teas~oonfuls salt in 1 gallon water) to remove insects. Wash and remove woody stems. Split lengthwise into pieces so buds are not more than 1Yzinches across. Scald.
3 min.
5 rein?
Chill immediately. Drain. Package in cartons in alternate directions, leaving no head space. Seal.
BRUSSELS SPROUTS
Clean and cut sprouts from main stem, sort according to size and scald.
4 rein?
5Y2 min.
Chill and drain. Pack in freezer containers, leaving no head space.
CARROTS
Clean, wash and peel. Leave small carrots whole. Cut others into slices or cubes.
3 rein?
4?4 min.
Chill, drain and pack into containers, leaving %-inch head space.
CAULIFLOWER
Trim and wash. Break into flowerets 1 inch wide and about 1% to 2 inches long. Soakin salted water for 30 minutes. Drain.
3 rein?”
4V2 min.
Chill immediately. Drain. Package compactly, leaving no head space. Seal.
CORN on COB
Select young corn with thin, sweet milk. i-tusk and remove silk. Wash ears carefully. Sort according to size.
Small ears 7 min$ 9 min. Medium ears 9 rein? 10 min. Large ears 11 min~ 12 min.
Chill twice as tong as you scald. Wrap several ears together in freezer paper. Place in polyethylene bag. Seal.
CORN Whole Kernel
Scald corn on cob and chill. Cut off whole kernels.
GREENS
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.
PEAS
Shell and discard overmature peas.
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.
IPOTATOES White
Select smooth new potatoes directly from garden. Wash, peel or scrape, and scald.
‘OTATOES Sweet
Wash. Cook until almost tender and cool. Peel: cut in halves, slice or mash.
Boiling-water method
(a) Select largeutensilof 4-or 5-quart capacity and fill with one gallon of water for each pound of vegetables to be blanchedat one time. Usetwo allons for each pound of leafy vegeables. Bring water to boiling. (b) Blanch one pound of vegetables at a time. Placevegetables in a wire basketor colander.Immersein boiling water and cover. Count time immediately after boiling begins(seechartat right). For high altitudes,add 1 minute to blanching and chilling times. (c) Chill vegetables quickly the same lengthof timeasfor blanchingby piunging them into ice water. or under cold running water, Removefrom water and drain on towels. Steam method Use pressure cookec vegetable blancher, or other large utensil. (a) Fill utensil with 2 inches of water, Bring to boiling point. (b) place Vegetablesin a wire basket or rack above the boiling water. Cover and begin timing immediately (refer to chart at right for steamingtimes).Keep heat on HIGH while vegetables are steaming. If using a pressure cooker, the petcock should be left open. (c) Chill vegetables quickly the same length of time as for steamingby plunging them into ice water, or under cold running water. Remove from water nd drain on towels,
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Packagevegetablesin moisture/vaporpt”oofcontainers. Leave %-inchhead space in package (1!&inch for glass containers). Freeze quickly.
fvfedium stalks 3 min. 4 rein?
< .;C?UASH
Select tender squash with soft rind. Cut in h-inch slices.
5 to 6 rein?
2 min$’
Chill and drain, Pack in freezer carton leaving %-inch head space.
Cool promptly in cold water. Drain. Pack in cartons, bags or boxes, leaving %-inch head space. Seal.
Package Leave !&inch head space.
6 min.
Beet greens, kale, chard, mustard and turnip greens 2 min.” Collards 3 min. Spinach 1Y;to 2 rein!’
Chill in cold water and drain thoroughly between absorbent towels, Pack in freezer cartons or bags and seal.
2 min.
Chill and drain. Package compactly, leaving !&inch head space. 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.
3 to 5 min.
Chill, drain, package in cartons, bags or boxes. Leave Y2-inch head space. Seal. Pack in freezer containers, allowing Yz-inch head space. Seal.
3 rein?
“Preferred
7
4?4 min.
4% min.
method
Chill immediately, drain and package. Leave Y?-inch head space. Seat,
**Use 4 teaspoons
sa/t to a ga//on
PartNo.46831OPO5
Preparation for freezing 1=Sort fruits for uniform ripeness, quality and size. 2. Washfruits thoroughlyincold water and drain thoroughly, 3. Workwith small quantities and freeze quickly, 4. Packin cartons,cutting or slicing larger fruits, Add sugar or syrup. 5. Toavoid discoloration of apples, apricots, peachesand pears,(1)add ascorbicacid mixture to syrup (1teaspoonto 1 cup of syrup)following directions on label, or (2)dip slices of fruit for 1 minute in solution of 3 tablespoonslemon juice to 1 gallon water, rinse in cold water, drain, and pack in sugaror syrup. Placecrumpled piece of cello or waxed wrap on top of fruit before closirig to keep fruit in syrup. Packing Alwaysallow head space. Allow %-inch headspace 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) Dry sugar pack. Suitabie for fruits that make their own juice when sugar is added. Add dry sugar (seechart at right) and stir gently until most of the sugar hasdissolved in the juice drawn fromthe fruit, then pour intocontainers. (b).Syrup pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Add syrup to cover fruit, Allow %-inchhead space (1%inch for glass containers). (~) Unsweetened pack. Suitable for special diets.
Guide far
syrup
Cupsofsugar Percentage tobt?added per Approximate ofsvrtiu uht of water vieldinflinls
FRWT
PREPARATION
PACKAGING
APPLES
Wash, peed and slice apples to about Ya-inch thickness. If apples are to be packed in sugar, prevent discoloration by (1) steaming for IYz to 2 minutes, or (2) dipping in solution of 3 tablespoons lemon juice to 1 gallon water for 1 minute, rinsing in cold water, and draining, Solution may be reused.
Syrup pack: Slice into container, cover with 40% syrup. Add 1 teaspoon ascorbic acid to each cup of syrup. Sugar pack: Sprinkle % cup of sugar over each quart of apples. Stir to cover all surfaces with sugar. Seal, Adding 1 teaspoon ascorbic acid to sugar is an extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size, Halve and remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiiing water IY2minute.
Syrup pack: Pack in container; cover with 40Y0 syrup to which ascorbic acid has been added (1 teaspoon ascorbic acid to 1 cup syrup). Sugar pack: Mix 1 teaspoon crystalline ascorbic acid with YZcup of sugar and sprinkle over 1 quart of fruit. Stir.
BERRIES
Proper maturity is important. Immature berries should not be used. Wash in cold or iced water and drain thoroughly on absorbent paper towels.
(1) May be packed dry, or (2) packed whole in a 40 to 50 Y’sugar syrup. (3) For crushed or pureed berries, pack4 parts of berries to 1 part of sugar. Stir until sugar is dissolved. Seal.
CHERRIES Sour
Wash, sort and stem. Chill in refrigerator until firm enough to remove pits.
Mix 1 part sugar to 4 or 5 parts fruit by weight until sugar is dissolved. Pack. Seal.
CHERRIES Sweet
Prepare quickly in same way as sour cherries. However, sweet cherries may be frozen whole, with or without pits.
Cover “with407. sugar syrup which contains 1 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 5070 sugar syrup,
MELONS Cantaloupes Honeydews Watermelons
Select firm, well ripened fruit. Cut in half and remove seeds (remove watermelon seeds as you cut balls). Scoop out melon balls or cut in 3~-inch cubes. These fruits may be frozen alone or in combination.
Cover with orange juice or 30% sugar syrup. Seal and freeze.
ORANGE and GRAPEFRUIT SECTIONS
Select firm fruit. free of soft spots. Peel with sharp knife just below white membrane. Remove all membrane. Cut sections from divider-membranes. Drain.
Pack sections in layers. Cover grapefruit with 307. syrup containing 1 teaspoon ascorbic acid per Quart. Oranges do not need syrup. Stir in % teasPoon ascorbic acid per quart.
PEACHES
Promptness in handling is important. Sort, peel (skins may be loosened by scalding whole peach 30 seconds in boiling water) and pit. Peel and slice 1 quart of peaches at a time.
Pack immediately into cold 4CY$Z0 syrup with 1 teaspoon ascorbic acid per cup in container; cover with more syrup. Seai.
PEARS
Select pears which are fully treeripened. Wash, peel and core. Cut in halves or quarters, Heat in boiling 4070 syrup for 1 to 2 minutes. Cool in syrup, then drain.
Pack immediately in freezer carton. Add 40% syrup to which ascorbic acid has been added (1 teaspoon ascorbic acid to 1 cup syrup). Seal
PINEAPPLE
Peel. core. slice or cube.
Pack slices with two circles of cellophane paper between each slice. Pack without sugar or cover with 30Y0 syrup. Or, pineapple juice could be used.
PLUMS and PRUNES
Sort, wash in iced water. Halve and pit, or leave whole.
Pack in carton and cover with 40’70 syrup to which 1 teaspoon ascorbic acid has been added per cup. Seal.
RHUBARB
Wash, trim and cut stalks into l-inch pieces or in lengths to fit package.
Pack without sugar or cover with 40% syrup. Allow head space, Seal,
+Recommemledfor mos[ frui[s Method: Dissolve sugar in boiling With cold Water wateror mix thorol,j~hly until dissolved. Chili before using.
%3’”’ virlghm?r-1h.liis Plfice unopenecjcontainers in refrigerator,Serve whiIe fruit is stiIIs{ightIy icy. 8
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Butterand Margarine Overwraporiginal carton in moisture/ vapor-proofmaterialor enclose in moisture/vapor-proofcontainers,
creamon bakingsheets.Freeze.Transfer frozen moundsquickly to a rigid container and seal,separatinglayers with paper.
Ic~ Cream Commercialice creamscan be stored Freeze cheese in %-to l-pound in the freezer in their original carton. pieces,Wrap in moisture/vapar-proof Home-made ice cream should be material.Uncreamedcottage and packedin moisture/vapor-proofcarCamembertcheese may be kept in For best results,placeice cream the freezerthough there maybesome tons. in the interior of the freezer rather water separationon thawing. Cream than on the door shelves. and processedcheese do not freeze Fine-qualityice cream,with highcream well as freezing affects their smooth content, will normally require slightly texture. lowertemperaturesthan“airy”alreadypackagedbrandswith low creamconCream tent. Experiment to determine the Ordinary householdcream for table location in the freezer (the rear is use does not freeze well, but will be slightly colder than the front) and the suitablefor cooking.Pasteurizedheavy temperature control setting to keep cream containing not lessthan 40 per your favorite ice cream at the right cent butterfat may be frozen. Heavy creamwhichhasbeenwhippedfreezes serving temperature. well, too. Drop moundsof whipped cheese
Bread and Rolls Bake, cool, wrap and freeze. Toserve: thaw in wrappings at room temperature. Or,heator toastfrozen. If desire$f, wrap in foil and warm for 15minutes in 250° to 300° F oven, /Vote.’mostcommercially baked products should be rewrapped in moisture/vapor-proof material before freezing.
vapor-proof material.They will thaw in about 15minutes at roomtemperature in wrappings. Refrigerator cookie dough may be wrapped and frozen in bars.Slice as needed,withoutdefrosting, and bake.
Pies Most pies except cream, custard or meringue-topped pies freeze well, baked or unbaked. Baked pies store EJiscuik for a longer time. Omit steam vents May be frozen baked or unbaked.To from pies to be frozen unbaked. serve baked biscuits: defrost in wrapTo serve unbaked pies: Cut steam pings at room temperature for one vents in top crust and place frozen pie houri Reheat for 5 minutes in 4259F oven. Or place frozen biscuits in 375° F in oven at usualtemperature. Increase oven for 15 minutes. Unbakedbiscuits baking time 10 to 15 minutes. Thaw should be thawed, then bakedas usual. frozen baked p~es,wrapped, for 1 to IY2hours at room temperature. TO serve warm, unwrap without thawing cake and heat in 300° F oven for 30 to 40 Bakeand cool. If frosted, freeze before minutes, wrapping to avoid sticking, To serve: unwrap frosted cakes; thaw at room Quick EM2ads and Muffins temperature. Thaw unfrosted cakes in Bake, cool and wrap at once. For wrappingsat room temperature. Allow about two hours to thaw a large cake. serving, thaw, unwrapped,at room temperature or warm, unwrapped, in cings made with egg white do not 300° F oven. reeze satisfactorily. Those fmadewith powdered sugar, butter, fudge or ~~= Dishes ?%==== ~ whipped cream freeze well. Such foods as chili, spaghetti sauce, ms~ ~QQ~j!#J~ casseroles, etc., are prepared in the same manner asfor immediate serving If baked before freezing, cool and with the exceptionof seasoning.During package them carefully in moisture/ 9
Eggs Useonly fresh eggsfor freezing.Chill before freezing,Wholeeggs may be frozenor the whitesand ycdksfrozen separatelyasfollows: Whole Eggs-Mix yolks and whites thoroughly with a fork, Do not beat in air, Add 1teaspoonsaltto each2 cups of eggs. EggWhites-Separate and freeze in recipe-sizedamounts. EggYolks-Separate and add 1 teaspoonof salt or 1 tablespoonof corn syrupor sugarper cupful of yolks. Blend with fork. Packeggs in freezer carton allowing ~2-inchhead space(1%-inchfor glass containers).Thaweggs in unopened container in refrigerator or at room temperature.
storage,onion flavor becomesless noticeable and celery flavor more pronounced.Spices also lose their strength during long periods of storage. Omit potatoesfrom stewsand soupsas they become mushy. Cool main dishes after cooking; package in moisture/vapor-proof material andfreeze. Toservethese foods,thaw gradually over low heat adding a little liquid if necessaryto prevent foods from sticking to the pan. Or heat in a 300°F oven for about 1 hour or until heated thoroughly. Sanclwich Tips All varieties of breadscan be frozen. Spread softened butter on each slice, then spread filling. It is not advisable to use salad dressingsfor spreading astheyseparateandsoakintothe bread. Meat, fish, some cheeses,poultry and peanutbutterare recommendedfillings 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 mayonnaiseor salad dressing. Lettuce or other saladgreens and raw vegetables do not freeze well and should be added just before serving. Wrap sandwiches in moisture/vaporproof material and freeze.
PartNo.468310P05
Properpackagingis essentialfor successfulfreezing, Becausesolidly frozen foods lose moisturein the dry 0° to 5°F temperatureof a freezer, they must be properly protected by top quality packagingmaterialsthat are moisture/vapor-proof.Freezer tape is usedto seal wrappingsand for labeling.
Butchers’Wrap Pjacefood diagonallycmone corner of paper.Roll paperandfood together diagonally,folding in extra material asyou roll. Seal with freezer tape,
Packaging instructions DrugstoreWrap
Freezer packaging materials Materials
Cartonswith moisture/vaporproof liners Foil containers Polyethylene bags Glassfreezer jars
Uses
Fruits, vegetables, some meats Cookedfoods Bakedfoods, meats Juices, fruits, vegetables, cooked foods Plasticcontainers Sauces,fruits, and boil-in bags vegetables, cooked foods Laminated paper Meats Heavy-dutyfoil Meats,baked goods, leftovers Baked goods, Cellophane sandwiches, small meatcuts
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1. Placefood in center of wrapping paper. Cartonsandcontainers-Fruits, vegetablesand cooked foods may be packagedin freezer cartons, containers and jars.
ullY__———— 2. Bring two parallel edges together. Fold in lock seam, repeat until the last fold rests firmly on food.
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Aluminum foil– Placefood on heavy-
duty foil and mold foil to shape of the food. Only one thickness is required. No heat sealing or taping is necessary.
3. Fold ends, excluding as much air as possible. Seal with tape or tie firml~ with heavy string.
10
Labeling containers– Be sure to label all containers and packageswith contents and date that it was placed in the freezer.
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Inmost climates, defrosting will be necessaryonly about twice a year. To have your freezer operate most efficiently, do not permitmorethan 1/2 inchof frostto accumulateon the shelves. To remove this light coating of frost fromthe shelves,simplyscrapewith a plasticor woodspatulaorscraper. Scrapethe top andbottom surfaces of the shelves and the refrigerated surface at the top of the cabinet. Never usean ice pickor metal scraper.Any such instrument can damage the freezer. Do not useany electricaldevice in defrostingyourfreezer,
l%’ CcmphxeCMr’osting: 1. Turn temperature control to OFF.
Toremovethebasegril!e(on models so equipped),graspthe grille at both ends and pull outward.
2. Remove all food and place it in corrugated boxes, insulated bags, picnic coolers, etc. Use towels and newspapersfor insulation as needed, 3. With door open, use pansof hot water to speed loosening of frost. Remove large pieces before they melt.
5. After defrosting, clean inside of freezer (see page 10). 4. A drain hose (on models so equipped) behind the base grille carries the defrost water out from the freezer. Remove the basegrille; then remove the drain plug and let the defrost water drain into a pan. Sponge excess water from bottom of freezer as it collects to prevent overflowing.
6. Return temperature control to regular position and return food to freezer. 7. Be sure to replacedrainplug (on models so equipped) and return drain tube to its position. 8. Replace base grille by aligning pins in grille with holes in cabinet and gently pushing grille forward until it snaps into place.
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Part No.46831OPO5
thM?zer outside the paintfinish.The finish FWMed on the outside of the freezer is a high quality, baked-on paint finish. With proper care, it will stay newiooking 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 & Cleaner (Cat. No. WR97X216)is available from GE Appliance Parts Marts. Keepthe finishclean.Wipewitha cleanclothlightlydampenedwith appliancepolish 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 shouldbe taken in movingthe freezer awayfrom the wall. All types of floor coverings can be damaged, particularly cushioned coverings and those with embossed surfaces.
Inside Clean the inside of your freezer at least oncea year. It is recommended 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.
go cm Tomaintainfreezer inoperation duringvacations,besureyourhouse pmwisnot turne?doff.For sure protection of freezer contents, you may want to ask a neighbor to check the power supply and freezer operation every 48 hours. Forextendedvacationsorabsences, you may prefer to move your frozen foods toastorage Iockertemporarily. If freezer is to be left empty, turn temperature control to OFF and disconnect power cord plug from wail receptacle. To prevent formation of odors, place open box of baking soda in freezer and leave freezer door open.
IIIcase ‘of
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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 and place it on top of food on each shelf so cold air will flow down over all the food. Add more ice as required. WARNING: Handling of dry ice can causefreezing 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.
When freezer is notoperating,it can be left in an unheated house or room without damage to cabinet or mechanism,
you move Disconnect power cord plug from wall receptacle. Remove foods, defrost and clean freezer. Secure all looseitemssuch as grille and shelves by taping them securely in place to prevent damage. Be sure freezer stays in upright position on/y during actual moving and in van. Freezer mustbe secured in van to prevent movement, Protect outside of freezer with blanket.
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 cleansing powders or other abrasive cleaners.
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PROBLEM
POSSIBLECAUSEANDREMEDY
FREEZER DOES NOT C) PERATE
@Temperatureccmtrolis inOFF position. ~ If interior light (on models so equipped) is not on, freezer may not be plugged in at wall receptacle. e If plug is secure and the freezer still fails to operate, plug a lamp or a small appliance into the same outlet to determine if there is a tripped circuit breaker or burned out fuse.
FREEZER STARTS TOO FREQUENTLY
~ Packageholding door open. o Temperaturecontrol set on too high a number. . Door was opened too frequently or too long.
FREEZER OPERATES TOO LONG
@Packageholding door open. QDoor opened too frequently or too long. @Temperaturecontrol set on too high a number. g Inadequate air circulation space around cabinet.
NOISYOPERATION
@The floor may be weak, causing the freezer to vibrate when the compressor is on. ~ Legs need adjusting.
>ABINETVIBRATES
@Weakness in room floor. e Legs need adjusting.
‘REEZER TEMPERATURE TOO WARM
~Door opened too frequently or too long. ~Package holding door open. (continued next page)
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PartNo.46831OPO5 .’
The
(continued)
— PROBLEM
POSSIBLE CAUSE AND REMEDY
FOODS DEFROSTING
@J Blown fuse or tripped circuit breaker. @Not plugged in. o
Temperature control in OFF position,
e Package holding door open.
FREEZER TEMPERATURE TOO COLD
~ Temperature control set on too high a number.
FOODS DRYING OUT
@Packages not properly wrapped or sealed.
I MOISTURE COLLECTING ON OUTSIDE OF CABINET
~ Extended hot, humid weather.
INTERIOR LIGHT DOES NOT LIGHT (ON MODELS SO EQUIPPED)
* Blown fuse or circuit breaker,
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DOOR WON’T FULLY CLOSE BY ITSELF
@Not plugged in. ~ Bulb burned out.
e Legs
need adjusting,
@Package holding door open.
SLOW STARTING TIME AFTER BEING TURNED OFF FOR A PERIOD OF TIME
@Built-in overload protection,
EXCESSIVE FROST BUILD-UP
~ Door opened too frequently or too long. @Package holding
dooropen.
@Extended hot, humid weather.
H you need more 13dp... call, toll free: The GE Answer Center(i
consumer information service
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A3ah
Toobtain service, seeyourwarranty onthe backpage of this book. We’reproud of our service and want you to be pleased. If for some reasonyou are not happy with the service you receive, here are three steps to follow for further help. FIRST contact the people who serviced your appliance. Explain why you are not pleased. In most cases,this will solve the problem. NEXT if you are still not pleased, write ail the details—including your phone number—to: Manager,Consumer Relations General Electric Appliance Park Louisville, Kentucky 40225 FINALLY,if your problem is still not resolved, write: Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606
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Bissw. WsEkL” ~– E?/IIs&WrimT. —1 --— ——
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PartNo,468310P05
s FULLohE=YEARWARRANTY For one year from date of original purchase, we will provide, free of charge, parts and servicelaborin yout home to repair or replace any part of the freezer that fails because of a manufacturing defect. FULL F!VE=YEARWARRANTY For five years from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any part of the sealed refrigerating system (the compressor, condenser, evaporator and all connecting tubing) that fails because of a manufacturing defect.
KS ~ Service trips to your home to teach you how to use the product. Readyourthe and Care material. If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free: The GE Answer Center” 800.626.2000 consumer information service
LIMITED WARRANW, FOOD SPOILAGE... We will pay for food spoilage (not to exceed the cumulative limit specified below) that occurs because of a manufacturing defect either in: a) any part of the freezer within one year from date of original purchase, or b) any part of the sealed refrigerating system within five years from the date of original purchase. cumulative FreezerCapacity 14.9cu.ft. andsmaller
15.0cu.ft. andlarger
Limit
$100.00 $150.00
Within 30 days after food spoilage occurs, you must provide satisfactory proof of the spoilage to a Factory Service Center, an authorized Customer Care@servicer or the dealer from whom the freezer was purchased.
~ Improper installation. If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, plumbing and other connecting facilities. ~ Food spoilage caused by: a) Power interruption from the utility. b) Blown fuse, open circuit breaker or other power disconnection on the owner’s premises. c) Freezer not operating because of abnormally low electric power voltage or inadequate house wiring.
,— . used for other than its intended purpose or used commercially. ~ Damage to product caused by accident, fire, floods or acts of God. WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.
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