GE CB10, CB15, CB22, CB7 Use & Care Manual

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GE CB10, CB15, CB22, CB7 Use & Care Manual | Manualzz

.- ——.


(he andCleaning




FreezingRecommendations 5-1o





Meats,Poultryand Fish





























Modeland SerialNumbers






TemperatureControl warranv









3 l%hshwr Center@


Read this bock

It is intended to help you operate and maintain your new freezer properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):


GE Appliances

Appliance Park

Louisville, KY 40225

Keep proof of original purchase date (such as your sales slip or cancelled check) with this book to establish the warranty period.


the model and serial numbers.

You’ll find them on a plate located at the top left outside rear corner of the freezer.

These numbers are also on the

Consumer Product Ownership

Registration Card that came with your freezer. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your freezer.

If you received a damaged freezer, immediately contact the dealer (or builder) that sold you the freezer.

Savetime and money.Before

you call for service,checkthe

ProblemSolver on pages 13 and

14. It lists causes of minor operating problems that you can

~Locationof your freezer is important.Don’t locateit in a warm, unventilatedlaundryarea or storage room. Avoid putting it next to your range, a heatingvent or where the sun will shine directlyon it.

* Try to arrange your frozen foods systematically so you can find what you want in the freezer quickly.

~ Don’t open the freezer lid more often than necessary and close it as soon as possible, particularly in hot, humid weather.

~When using your freezer, be careful not to leave the lid open.

Always check to make sure the freezer lid is properly closed before leaving the house or retiring for the night.

e If you turn the temperature control to the coldest position for quick freezing, don’t forget to turn it back to the regular setting.

To obtain serwice,see the

Consumer Services page in the back page of this book.

We”re proud of our service and want yoL!to be pleased. If for some reason you 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 all the details—including your phone number—to:

Manager, Consumer Relations

GE Appliances

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


— this appliance, always exer&3e basic safetyprecautions, h’miudingthe foiiowing: only for its purpose as describedin this Useand Care Book.

~This freezer must IX?prOpW1y




yourfreezerby piling on the powercord.

Aiwaysgrip piugfirmiyand puii straightout from the outiet.

electricservicecordsthat have becomefrayedor otherwise


Do not usea cordthat showscracksor abrasiondamage aiongitsiengthor at eitherthe p[ug or connectorend.

~~fier ycxw

freezer is


operation,do not touchthe cold surfaces,partkukly when

handsare damp or wet. Skin

may adhereto these extremeiy coid surfaces.

* Don’t

Youmaysafeiyrefreezefrozen foodsthathavethawediftheystili containicecrystais‘orif theyarestiii coid-beiow 40°F.(Sheiifishcannot bekeptaboveIO°F.safeiybecause

of bacteriagrowth.)

Thawed ground meats,pouit~ or fishthathavearyoff-odoror offcolorshouidnotberefrozenand shouidnotbeeaten.Thawedice

creamshouidbediscarded.if the odoror coiorof anyfoodis pooror maybedangerousto eat.

Evenpartiaithawingandrefreezing reducetheeatingqualityof foods, preparedfoods.Theeatingquaiityof

redmeatsis affectediessthanthat of manyotherfoods.Userefrozen

foodsassoonas possibie-they won’tkeepas iongasfoodsfrozen oniyonce,andthesoonerthey’re used,thebettertheireatingwiiibe.

* If

your old freezeris still aroundthe housebut not in use, be sure to removethe Iid

or door,This will reducethe

possibilityof dangerto chiidren.

Cautionshouidbe usedwhen removingthe doorof a freezer, whenremovingthe lid of a chest freezer,as mostchestfreezeriids areunderspringtension.Contact

a methodof safe removai.

Instructionsfor removingthe lid of your newfreezerare iocatedon the backof the cabinet.

e Unplugyourfreezer:

A. Beforemakingany repairs.

Note: Westrongfyrecommend

thatanysenleingbeperformed by a qualifiedindividual.


C. Beforechanginglightbuib.

Note: Turningthetemperature

controlto theOFFpositiondoes notremovepowerto theiight circuitonmodelswithintetiorlight.



or use gasoline or otherflammablevaporsand liquidsinthe vicinityof this or any otherappliance.





must be

The power cord of this appliance is equipped with a three-prong

(grounding) piug which mateswith

.:.g=~a standard three-prong (grounding)

~,aii ~Ljtiet (Fig 1) t. minimize the

+5:$’ possibility of electric shock hazard from this appliance,





FNXNW read

Where a standard two-prong wall outiet is encountered, it is your personai responsibility and obligation to have it replaced with a properiy grounded three-prong wail outiet,








Have wall outlet and circuit checked by a cjuaiified electrician tO make sure the Wtiet i.Sproperly

----- ... A-..1








(continued next page)







Because of potential safety hazards under certain conditions, we strongly recommend against

LEW of an adapter pkg.

&k)W@K?r, if you still elect to use an adapter, where local codes permit, a

TEMPORARY CONNECTION may be made to a properly grounded two-prong wall outlet by use of a

UL listed adapter (Fig. 2) available at most local hardware stores.


The larger slot in the adapter must be aligned with the larger slot in the wall outlet to provide proper polarity in the connection of the power cord.

CAUTION: Attaching adapter groundterminalto w>IIo~tletcover screw does not ground the appliance unless cover screw is metal, and not insulated, and wall outlet is grounded through house wiring. You should have the circuit checked by a qualified electrician to make sure the outlet is properly grounded.

When disconnecting the power

cc.wdfrom 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.

the adapter ground terminal break, DO NOT USE the a prqx?l’

has been established.



d extawmm fxx’ds

Because of potential safety hazards under certain conditions, we strongly recommend against the use IOfan extension cord.

However, if you still elect to use an extension cord, it is absolutely necessary that it be a IJL listed 3wire 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 120 volts.

The freezer should always be into its own


(115 volt, 60 Hertz single phase

AC). This is recommended for best performanceand to prevent overloadinghousewiring circuits, which could cause a possiblefire hazard from overheatingwires.



Your freezer 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 1IO°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.

The freezer must be solidly positioned on the floor if it is to function at its best. Shims maybe used to accomplish this wherever the floor is too uneven. If the place selected for the freezer is damp or moist, place 2 x 4’s under its entire length to assure adequate support.

The lid and hinge arrangement makes it impossible to install the freezer directly against a wall. The space at the back is essential to maintain proper air circulation amu nd the freezer.


1. Clean the inside of the freezer with a mild solution of baking soda and water (see page 12).

2. If the lid was removed, make sure all wires are reconnected.

3. Connect cord to power outlet.

4. Set alarm (if your freezer has one) to OFF.

5. Turn temperature control to

No. 4. This is the normal setting for safe long-term freezing. For colder temperatures, turn to higher numbers.

6. Allow freezer to operate for at least two hours before placing food inside.

7. Set alarm to ON.


(on models so equipped)

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.

Turning the temperature control all the way to the left to or past “0” until it clicks will switch off power to the compressor.

(some models have a preset and no knob.)

.-”’r+,L i i




Keeps frequently-wantedfoods within easy reach; can be moved aside to make foods below more readily accessible. (Some GE food freezers have two or three baskets.) lock

(m models so equipped)

Keeps your frozen food supply secure.

Keep key out of reach of children and way from the food freeze~

(cmmodels so equipped)

An alarm sounds if the temperature in the freezer rises 10”F. or higher than normal for the selected temperature control setting. The alarm, on the back of the freezer next to the control dial, is controlled by a 3-position switch.

OFF prevents the alarm from sounding when the freezer is warm as it is during cooldown, when defrosting, or during initial start-up,

TEST causes the alarm to sound regardless of temperature. Test the alarm system regularly—at [east once a month.

ON is the setting for normal freezer use. Be sure to return the switch to

ON when the freezer has cooled down after defrosting.

The alarm may sound if the temperature control dial is turned to a much colder setting, as from

“2” to “5.” It may also sound if a large amount of unfrozen food is added at one time, causing the freezer temperature to rise.

(cm models so equipped)

Turns on when the lid is opened; turns off when the lid is closed,

Defrost water drain

Up-front drain with hose adapter speeds emptying of defrost water.



1. Freeze the best. Freeze oniy top-quality foods. Freezing retains quality and flavor; it cannot improve quality.

2. Keep work area clean.

3. Work quickly. The quicker fruits and vegetables are frozen after picking, the better the frozen product will be. You’ll save time, too, with less culling and sorting.

4. Choose correct packaging

materials. Frozen foods will dry out if not properly wrapped or packaged. Both rigid containers and flexible bags or wrappers can be used. Make sure they are especially designed for freezing.

5. Fo!low reliable instructions for freezing different types of food.

6. Freeze foods in practical meal-sized packages.

7. Fill container properly. When placing liquid or semi-liquid foods in containers, leave about 1/2” at top (1-1/2’’for glass containers) to allow for expansion during freezing.



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’sfreshfood compartment until the first quantity is frozen,



9. Freeze foods quickly.

Continually rotate frozen foods to the front of the freezerso the longestfrozen foods are used first.

~0.Sore frozenfoodsimmediately,

Commercially frozen food can be storedany placein the freezer.These

foods should not be allowed to thaw before being placed in the freezer.





You’ll find these materials helpful in preparing foods for the freezer:

@Large kettle with close-fitting lid for blanching vegetables and fruits

@ Fine sieve or small colander to put vegetables in for blanching

~ Assortment of knives for cutting up meat, fruits and vegetables

@Roiis of absorbent paper towels or soft cloth towels for draining foods

~ proper freezer packaging materials for various types of food

(see page 10)


s Small loading funnel for fruit and vegetable containers, to keep sealing edge clean e Giass marking pencil for labeling packages

=+Roll of freezer tape

For quick-freezing large amounts

of food, turn control to No. 7 two hours before loading.

Return the temperature control to

No, 4 after freezing is completed.



more than thr~~ pm.mds of food per cubic foot of freezer capacity at one time.





Roasts(Beef,Venison) . . . . . . . ~.. .6-12

Roasts(Lamb). . . . . . . . . . . . . . . . . .6-9

Roasts(Pork&Veal) , . ...........4-8

Steaks(Beef)... . . . .............642

Chops(Lamb) . . . . . .............6-9

Chops(Pork)... . .

. .............3-4

Ground&StewMeats . .....,....,3-4

Varietylvleats(Beef) . ............3-4

VarietyMeats(Pork) . ...........2-3

Sausage(Pork) . . . . .......,.....1-2

Opossum, Rabbit,Squirrel . ......6-8


Bacon . . . . . . . . . . . . . . . . ........1

Frankfurters . . . . . . . . . . . . . . . . ...VZ4


. .......1-2


Cooked Meats&MainDishes .. ....2-3

Gravy&MeatBroth . .............2-3


Chicken&Turkey(whole) . . .......12

Chicken(pieces). . . . . . . . ........9

Turkey(pieces) . . . . . . . . . ........6

Duck&Goose(whole). . . . ........6

Giblets . . . . . . . . . . . . . . . ....--..3

GameBirds . . . . . . . . . . . - . . . .....8-12


Pieces(coveredwithbroth) .. ......6

Pieces(notcoverecl) ... .OO.......1

CookedPoultryDishes . ......,...4-6

FriedChicken . . . . . . . . . . ........4




Shellfish. . . . . . . . . . . . . . . . . . . . ..upto4

LeanFish . . . . . . . . . . . . . . . . . . . . .Upto6

FattyFish . . . . . . . . . . . . . . . . ... ..Uptoz

Shrimp(cooked).. . .............2-3


Asparagus. ...................6-8

Onions . . . . . . . . . . . . . . . . . . . . . . .3-6

CitrusFruits . ..................3-4


Breads,Quick(baked). . . . ........2

Breads,Yeast(baked). . ..........4-8

Breads,Yeast(unbaked) ... ... ....VZ

Cakes(frosted) . ................1-2

Cakes(unfrosted) . ..............3-4

Cookies . . . . . . . . . ..............3-4

Pastry(unbaked). . ..............2-3

Pies, Fruit(baked). .. .. .. ... .-. ..UPtol

Pies,Fruit(unbaked).. .........-.2-4




Butter(salted). . . . . . . . . . ........3

Butter(unsalted).. . .............5-6

CottageCheese. . . . . . . . ........1

SoftCheese. ..................2-4

.. ......6

. . .......12

lceCream,Sherbet... .. .. ... ... ,l.fptol

Milk . . . . . . . . . . . . . . . . . . ........1


Candies . . . . . . . . . . . . . . . .......12

Pizza. . . . . . . . . . . . . . . . . ........1

PreparedDishes.. ..............1-2

Sandwiches. . . . . . . . . . . . . . . . . . .Uptol

Newtechniquesareconstantiybein9 developed.ConsulttheCountYEXtension

ServiceoryourlocalUtifitYComPanYfor foods.


Package meat, poultry, fish and game in moisture/vapor-prOOf material such as aluminum foil, cellophane, freezer foil or plastic bags. Exclude as much air as possible. Label and freeze at once.

NOTE: Packages of fresh meats and poultry as commonly purchased in retail stores are not suitably wrapped for freezing. Rewrap in rnoisture/vapor-prOOfmaterial.

& wild


The same methods suggested for poultry and meat may be used for preparing and freezing wild game.


Clean fish thoroughly before packaging. Cut-up pieces of “lean” fish such as haddock and cod should be rinsed in brine made with 2/3 cup of pure table salt per gallon of water to reduce leakageduring thawing. Keep in solution not over 1 minute. Brine is unnecessary for whole fish or fatty fish such as salmon or mackerel.

Remove as much bone and fat as possiblefrom meat before pa&aging.

Do not salt meat. When individual piecesof meatare packagedtogether, place double thickness of freezer wrap between them for easier separation during thawing.


Clean thoroughly before packaging.

Pad sharp or protruding bones with kided fr~ezer paper or aluminum fail. Wrap giblets Separat’eiy.

Wash shells in running water (soak clams) and shuck, working quickly.

Discard sheils. Do not wash clams or oysters.Scallops may be rinsed in fresh water.

Pack in freezer carton and freeze irnrnediately. ~hrimps are best if frozen uncooked.

Remove and discard heads and black vein. Wash and package in freezer containers.


.—-.—— .— ...-.—.-.-.




Chill fish and remove back shell.

Steam or boil in water for 15to 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 5 hours per pound to thaw meat in the refrigerator. When cooking frozen meat, increase the cooking time by approximately 1/3 to 1/2 if cooking conventionally—much less if cooking with microwaves. if necessary to thaw meat quickly, thaw at room temperature—allowing only 2 hours per pound.

Don’t refreeze meat that has completely thawed; meat, whether ~:-> raw or cooked, can be frozen successfully only once.



Only vegetablesat their peak of maturity should be chosenfor freezing,

Some varietiesof vegetablesare better adaptedfor freezing than others, For compiete information, contactyour

County ExtensionService.

2. Sort, ciean and wash vegetablesin coid watec Keepthose of the same size aii together.Largepieces take ionger bianching.

3. Work with smaii amounts,about one pound, that can be packaged in a short time,

4. E3ianchaii vegetables except tomatoes,green peppers and herbs before packaging. Proper bianching stopsthe ripeningprocessso vegetables are heid at their peak of freshness,


(a) Seiect iarge utensii of 4- or5-quart capacity and fiii with one gaiion of water for each pound of vegetables to be bianched at one time. Use two gaiions for each pound of ieafy vegetables.Bring water to boiiing.

(b) i3ianchone pound of vegetables at a time. Piace vegetables in a wire basket or coiander. immerse in boiiing ater and cover.Count time immediately after boiiing begins (see guide at right).

For high aititudes, add 1 minute to bianching and chiiiing times.

(c) Chiii vegetables quickiy the same iength of time as for bianching by piunging them into ice water,or under coid running water. Remove from water and drain on toweis.

Steam method

Usepressure cookq vegetable blanche~ or other large utensil.

[a) Fiii untensii with 2 inches of water.

Bring to boiiing point.

(b) Piace vegetables in a wire basket or rack above the boiiing water.Cover

and begin timing immediately (refer to

. ....

heat on HiGH whiie vegetables are steaming. if using a pressure cooker, the petcock shouid be ieft open.

(e) Chiii vegetables quickly the same iength of time as for steaming by piunging them into ice water, or under coid running water, Remove from water and drain on towels.



Whole Kernel




Washin cold water, removetough part of stalk, sort according to size of stalk. Cut spearsto fit containers,or cut in 2-inch lengths, Scald according to size of stalk.













French Fried




Small stalks

2 min.

3 rein:

Medium stalks

3 min.

4 rnin:

Chill immediately. Drain.

Packwhole stalksparallel with heads in alternate directions, leaving no head space. Seal.

Cut snap beans in 1 or

2-inch pieces, Leave

“French” beans whole or slice.

Wash and sort pods in cold water.Scald, cool in ice water and squeeze beans out of pods.

Select tender uniform heads of dark green color,

Let stand l/2-hour in salted water (4 teaspoons salt in 1 gallon water) to remove insects.Wash and remove woody stems. Split lengthwise into pieces so buds are not more than 1% inches across. Scald.

Clean and cut sprouts from main stem, sort according to size and scald.

Clean,washand peel, Leave small carrots whole. Cut others into slices or cubes.

Trimand wash. Break into flowerets 1 inch wide and about

IV2 to 2 inches long.

Soak in salted water for

30 minutes. Drain.

Select young corn with thin, sweet milk. Husk and removesilk, Wash ears carefully. Sort according to size,

3 rein:

1 rein?



4 min.

Medium to iarge

2 to 3 min.

4 to 5 min.

3 min.

4 mirr;

3 rein:

3 rein:*

5 rein:



41/2 min.


Chill and drain. Pack in freezercarton leaving l/2-inch head space.

Cool promptly in cold water.Drain, Pack in cartons, bags or boxes, leaving l/2-inch head space, Seal,

Chill immediately. Drain.

Packagein cartons in alternate directions, leaving no head space.


Chill and drain. Pack in freezer containers, leaving no head space.

Chill, drain and pack into containers,leaving l/2-inch head space.

Chill immediately. Drain.

Packagecompactly, leaving no head space.


Small ears

7 rein: 9 min.

Medium ears

9 rein: 10 min.

Larae ears

11 rein? 12min.

Chill twice as long as you scald. Wrap several ears together in freezer paper,

Place in polyethylene bag.


Scald corn on cob and chill. Cut off whole kernels.

Shell and discard overmature peas.

5 to 6 rein:

2 rein?*

6 min.

Package. Leave l/2-inch head space.

Beet greens, collards, kale, Beet greens, kale, chard, mustard greens, spinach, mustard and turnip greens

Chill in cold water and drain thoroughly between

Swiss chard, turnip greens.

Wash and lift out of water to drain. Remove tough stems and imperfect leaves.

2 min~

3 min.

Collards absorbent towels. Pack in freezer cartons or bags and seal.

Cut in pieces, if desired.



11/~to 2 mjn;

2 min.

Chili and drain. Package compactly, leaving l/2-inch head space,

Peel and slice lengthwise for frying. Fry in deep fat heated to 360°F.for

4 minutes until tender but not browned, Drain well.

Cool to room temperature,

Package in freezer bags or cartons and seal. To serve, thaw and cook in 375°F.fat

until brown. Or cook, unthawed, in 5000F.oven.



Select smooth new potatoes directly from garden. Wash, peel or scrape, and scald,

3 to 5 min.



Wash. Cook until almost tender and cool. Peel; cut in halves, slice or mash,

Select tender squash with soft rind. Cut in l/2-inch slices.

3 rein:

Chill, drain, package in cartons, bags or boxes.

Leave l/2-inch head space. Seal.

Pack in freezer containers, allowing l/2-inch head space. Seal.

r#l/2mjn, Chill immediately, drain and package, Leave l/2-inch head space. Seal.

● 4 teaspoons salt to a gallon


1. Sort fruits for uniform ripeness, qualityandsize.

2. Washfruits thoroughly in cold water and drain thoroughly.

3. Work with sma!} quantities and freeze quickly.

4. Pack in cartons, cutting or slicing larger fruits. Add sugar or syrup,

5. Toavoid discoloration of apples, apricots, peaches and pears,(1) add ascorbic acid mixture to syrup (1teaspoon to 1 cup of syrup) following directions on label, or (2) dip slices of fruit for 1 minute in solution of 3 tablespoons lemon juice to 1 gallon water, rinse in cold water,drain, and pack in sugar or syrup. Place crumpled piece of cello or waxed wrap on top of fruit before closing to keep fruit in syrup.


Allow l/2-inch head space in pint containers

(1 inch for glass), l-inch head space in quart containers (2 inches for glass).

Sweeteningfruitshelpsretainflavor, colorandtexture.

The method of sweetening depends on fruit used. See guide at right for recommendedmethod.

(a) Dry sugar pack. Suitable for fruits that make their own juice when sugar is added. Add dry sugar (see guide at right) and stir gently until most of the sugar has dissolved in the juice drawn from the fruit, then pour into containers.

(b) Syrup pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Add syrup to cover fruit.

Allow l/2-inch head space (11/2

(c) special diets.

pack. Suitable for




Percentage tobeaddedper ofqfrup pintofwater yieldinpints

30W0 (light)*

40% (light)’

500/o (medium) fj(JO/o (m~~ium)



1 Y2









Dissolve sugar in boiling water or mix thoroughly with cold water until dissolved.

Chill beforeusing.




Wash, peel and slice apples to aboul l/2-inch thickness. If apples are tcrbe packed in sugar, prevent discoloration by

(1)steaming for 1V2 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.


Syruppeck Slice into container,cover with 400/0syrup.Add 1 teaspoon ascorbic acid to each cup of syrup.

Sugwpack Sprinkle 1/2cup 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 boiling water 1/2minute.

Syruppack Packin container; cover with

400/o syrup to which ascorbic acid has been added (1 teaspoon ascorbic acid to

1 cup syrup).

Sugarpaclc Mix 1 teaspoon crystalline ascorbic acid with 1/2cup of sugar and sprinkle over 1 quart of fruit. Stir.


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 500/0sugar syrup. (3) For crushed or pureed berries, pack 4 parts of berries to 1 part of sugar. Stir until sugar is dissolved. Seal.


Wash, sort and stem. Chill in refrigerator Mix 1 part sugar to 4 or 5 parts fruit by

Sour until firm enough to remove pits.

weight until sugar is dissolved. Pack.Seal.




Cantaloupes f+cmeydews






Prepare quickly in same way as sour cherries. However,sweet cherries may be frozen whole, with or without pits.

Wash in iced water,stem and eliminate poor berries. Drain well.

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 3/4-inch cubes. These fruits may be frozen alone or in combination.

Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane. Remove all membrane. Cut sections from divider-membranes. Drain.

Cover with 40%0sugar syrup which contains 1 teaspoon ascorbic acid per cup.

Cranberries may be packed whole, without sugar, or in a 50%0sugar syrup.

Cover with orange juice or 30% sugar syrup. Seal and freeze.

Pack sections in layers. Cover grapefruit with 30!40syrup containing 1 teaspoon ascorbic acid per quart. Oranges do not need syrup. Stir in 1/2teaspoo~ ascorbic acid per quart.

Pack immediately into cold 400/0syrup with 1 teaspoon ascorbic acid per cup in container; cover with more syrup. Seal.





Promptness in handling is important.

Soti, peel (skins maybe loosened by scalding whole peach 30 seconds in boiling water) and pit. Peel and slice

1 quart of peaches at a time.

Select pears which are fully tree-ripened.

Wash, peel and core. Cut in halves or quarters. Heat in boiling 40% syrup for

1 to 2 minutes. Cool in syrup, then drain.

Peel, core, slice or cube.

Sort, wash in iced water. Halve and pit, or leave whole.

Pack immediately in freezer carton. Add

400/o syrup to which ascorbic acid has been added (1teaspoon ascorbic acid to

1 cup syrup). Seal.

Pack slices with two circles of cellophane paper between each slice. Pack without sugar or cover with 300/0syrup. Or, pineapple juice could be used.

Pack in carton and cover with 400/0syrup to which 1 teaspoon ascorbic acid has been added per cup. Seal.

Ftf+Ui3ARB Wash, trim and cut stalks into l-inch pieces or in lengths to fit package,

Pack without sugar or cover with 400/0 syrup. Allow head space. Seal.

P!ace unopened containers in refrigerator. Serve while fruit is still sdightly icy.


verwrap originalcartonin rnoisturelvapor-praejf material or enclose in moisture/vapor-proof containers.

Freezecheese in%- to l-pound pieces. Wrap in moisture/vaporproof material. Uncreamedcottage arid Camembert cheese may be kept in the freezer though there may be some water separation on thawing, Cream and processed cheese do not freeze well as freezingaffectstheir smoothtexture.

Ordinary householdcream for table use does not freeze well, but will be suitable for cooking. Pasteurized heavycream containing not less than 40 percent butterfat maybe frozen. Heavy cream which has been whipped freezes well, too.

Drop mounds of whipped cream cmbaking sheets. Freeze.Transfer

frozen mounds quickly to a rigid container and seal, separating layerswith paper.


Commercial ice creams can be stored in the freezer in their original carton, Home-madeice cream should be packedin moisture/vaporproof cartons,

Fine-quality ice cream, with high cream content, will normally require slightly lower temperatures than

“airy” already-packagedbrands with low cream content. It will be necessaiyto experimentto determine the location in the freezer and the temperature control setting to keep your favorite ice cream at the right serving temperature,

Use only fresh eggs for freezing.

Chili before freezing. Whole eggs may be frozen or the whites and yolks frozen separatelyas follows:

Eggs—Mix yolks and whites thoroughly with a fork. Do

not beath aifl Add 1 teaspoon salt to each 2 cups of eggs.

Egg VWdtes.=+eparateand freeze in recipe-sizedamounts.

Egg Yolks—Separateand add 1 teaspoon of salt or 1 tablespoon of corn syrup or sugar per cupful of yolks. Blend with fork.

Pack eggs in freezer carton allowing Vz-inchhead space

(n/2-inch for glass containers).

Thaw eggs in unopenedcontainerin refrigerator or at room temperature.

and FMs

Bake, cool, wrap and freeze. To serve: thaw in wrappings at room temperature. Or, heat or toast frozen. If desired, wrap in foil and warm for 15 minutes in 250° to

300°F oven. Note: most commercially baked products should be rewra&medin moisture/vaDorproof ma~erialbefore freezing.


May be frozen baked or unbaked.

Toserve baked biscuits: defrost in wrappings at room temperature for one hour. Reheat for 5 minutes in

425°F oven. Or place frozen biscuits in 375°F oven for 15 minutes. Unbaked biscuits should be thawed, then baked as usual.


Bake and cool, If frosted, freeze before wrapping to avoid sticking.

Toserve: unwrap frosted cakes; thaw at room temperature. Thaw unfrosted cakes in wrappings at room temperature. AIiow about two hours to thaw a large cake,

,= !cings made with egg white do not f -;=-+~ree~e ~a~~ or whipped cream freeze we!i.


#fIX%ecl before frieezing, cool ancl package them cafefuliy in mOisture/ vapor-proofmaterial. They will thaw in about 15 minutes at room temperature in wrappings. Refrigerator cookie dough may be wrapped and frozen in bars. Slice as needed, without defrosting, and bake.


Most pies except cream, custard or meringue-topped pies freeze well, baked or unbaked. Baked pies store for a longer time. Omit steam ventsfrom pies to be frozen unbaked.

Toserve unbaked pies: Cut steam vents in top crust and piace frozen pie in oven at usual temperature.

Increase baking time 10 to 15 minutes.Thawfrozenbakedp~es, wrapped, for 1 to 1% hours at room temperature. To serve warm, unwrap without thawing and heat in 300°F oven for 30 to 40 minutes.

Bake, cool and wrap at once.For

serving,thaw,unwrapped,at room temperature or warm, unwrapped, in 300°F oven.

EMchfooas as chili, spaghetti sauce,casseroles,etc.,are preparedin the same manneras for immediate serving with the emxpticm of seasoning.

During storage, onion flavor becomes less noticeable and celery flavor more pronounced. Spices also lose their strength during long periods of storage. Omit potatoes from stews and soups as they become mushy.

Cool main dishes after cooking; package in moisturelvapor-proof material and freeze. To serve these foods, thaw gradually over low heat adding a little liquid if necessary to prevent foods from sticking to the pan. Or heat in a 300°F oven for about 1 hour or until heated thoroughly.


All varieties of bread can be frozen.

Spread softened butter on each slice, then spread filling. It is not advisable to use salad dressings for spreading as they separate and soak into the bread.

Meat, fish, some cheeses, poultry and peanut butter are recommended fillings for freezing.Cookedeggs

become tough whenfrozen.Other

fillings can be moistenedwith milk, cream,pickle relish,chili sauce, cafsup,fruit juice, a little mayonnaise or salad dressing.

Lettuce or other salad greens and rawvegetablesdo not freezeWeIIand should be added just before sewing.

~fr~psandwiches h mokWre/vapo~proof material and fiwsze,



“ -


Proper packaging is essential for successful freezing. I%cause solidly frozen foods lose moisture in the dry 0° to 5°E temperatureof a freezer,they must be properly protected by top quality packaging materialsthat are moisture/vaporpmof. Freezertape is used to seal wrappings and for labeling.’s’ wrap

Place food diagonallyon one corner of paper.Roll

p@er and food together diagonally, folding in extra material as you roll.

Seal with freezertape.

Materials LJses

Cartons with Fruits, moisture/vaporvegetables, proof liners some meats

Foil containers Cooked foods

Polyethylene bags

Baked foods, meats

Giass freezer jars

Juices, fruits, vegetables, cooked foods

~lastic containers Sauces, fruits, and boil-in bags vegetables, cooked foods


paper Meats

Heavy-dutyfoil Meats, baked goods, leftovers

Cellophane Baked goods, sandwiches, small meat cuts

1. Place food in center of wrapping paper.


---- .

Cartons and ccmtainef’s-Fruits, vegetables and cooked foods may be packaged in freezer cartons, containers and jars.


— -.




2. Bring two parallel edges together. Fold in lock seam, repeat until the last fold restsfirmly on food.

—- — -- -.

Aluminum foi!—Place food on heavy-duty foil and mold foil to shape of the food. Only one thickness is required. No heat sealing or taping is necessary.

-- —


I .—..

3. Fold ends, excluding as much air as possible. Seal with tape or tie firmly with heavystring.

I t------







00wk3inf3~-i%e label all containers and packages with contents and date that it was

.---;::~ r

~:yl placed in the freezer.


Mwthg your freezer.

Depending on the climate you live in, humidity and usage, your freezer may need defrosting only once or twice a year.if possible, choose a time to defrost when food supply is lowest.

l%e l%as@s~ fto

Defrostingcan be done quickly and easily by scraping freezing surfaces with a plastic scraper or wooden spatula when frost is more than 1/4 inch thick.

DO NOT use an ice pick or sharp edged instrument as it my damage w scratchthe freezer.


and Frcm if frost is too thick or too hard to be scraped, we suggest you do the following:

1. Removepower cord plug from outlet.

2. Removeall food from freezer.

Food may be temporarily stored in large corrugated paper boxes, insulated bags, towels or wrapped in newspapersto presetvecoldness.

3. Yourfreezer has a defrost water drain at the front and a hose adapter that is packaged in a bag in the bottom of freezer.Remove

drain cap on front of freezer,insert hose connector and attach hose.

After attaching hose, remove drain plug inside cabinet,

Sponge remaining moisture from the bottom of the freezer.

4. You may hasten defrosting by leaving the freezer lid open and removing large, loose pieces of frost before they melt, or by adding pans of hot water.

Note: Water may drip from the back flange of the lid cover during defrosting. This is normal. Ice builds up in the lid insulation when the lid is open for adding or removing food and melts during the defrosting operation.

!5.After frost is completely removed,rinse the inside of the freezerwith a solution of warm water and baking soda (about one tablespoon of soda to each quart of water),You may use mild soap and warm water,but follow with a baking soda solution. Rinse with clean water and wipe dry. DO NC)T use harsh or gritty cleaners in the interior,

Warning:When deming in the vicinity of electrical parts

(kumps,switches, controls, etc.) wring excessmoisture out of sponge or cloth so that i?will be bare;ydamp to preventwater or liquid from getting into any electrical part and cawing a possible shock hazard.

6. Replace the drain plug inside the cabinet and the cap on the defrost drain.

7. Fold over and dry the gasket on the hinge side of the lid.

$. Plug in the freezerat the electrical outlet. Turn the temperature control to its regular position and return food to the freezer.


@Fa.1 -




.“ o


the finish. The finishcmthe outside of the freezer is a high quality, baked-onpaint finish. With proper care, it will stay new-lookingand rust-freefor 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. WFM7X216)is available from GE Appliance Parts Marts.

Keep the finish clean. Wipe with a clean cloth lightly dampened with appliance polish wax or mild liquid dishwashing detergent. Dry and polish with a clean, soft cloth. Do not wipe the freezer with a soiled dishwashing cloth or wet towel. Do not use scouring pads, powdered cleaners, bleach, or cleaners containing bleach.

Caution—Takecare in moving the freezer away from the wall. All types of floor coverings can be damaged, particularly cushioned coverings and those with embossed surfaces.


Clean your freezer at least once a year. Before cleaning the inside, be sure to remove the power cord from the electrical outlet.

To ch?anthe inside of the

MOW freezer, instructionN5 on page fit.

An open box of baking soda in the freezer will absorb stale freezer odors. Change the box every three months.

Disconnectthe power cord plug from the wail outlet. Removefoods, defrost and clean the freezer.

E@sure the freezer stays in an

uprightposhkm during actual moving and in the van. ‘Thefreezer must be secured in the van to prevent movement. Protect the cwtsideof the freezerwith a blanket.

go cm

To maintain freezer in operation during vaca~hs, be sure your house powwis not turned off.

For sure protection of freezer contents, you may want to ask a neighbor to check the power supply and freezer operation every

48 hours.

For extended vacations or absences, you may prefer to move your frozen foods to a storage locker temporarily. If your freezer is to be left empty, disconnect power cord plug from wall outlet. Toprevent formation of odors, place open box of baking soda in freezer and leave freezer lid open.

Whenthe freezeris not operating,it

can be left in an unheated house or room without damage to cabinet or mechanism.

1. Keepthe freezer lid closed. Your freezer will keepfood frozen for 24 hours if you keep the warm air out.

2. If the freezer is out of operation for 24 hours or more, add dry ice.

Leave ice in large pieces and place it on top of the food. Add more ice as required.

Handling of dry ice can cause freezing of the t~ands— 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.





Freezermy notbepluggedh at wall CN.MM.

@Hplug 4sSecureand the fremmr Mill fails to Opwate, pkq 23Immp w tiI SIIWM q@kmf23 kW NW www CMJW tO determine if there is a tripp~d circuit bn+mkeror burned oul fuse.





* Packag@maybe holding lid open.

* is set cmtcw high a number.

@L@was opened too frequently or too long.

@Uniform twnperature’in cabinet is being mtaint~hwd,



@package maybe holdiri~ the lid open.


@Lid was opened toa’frequently or to; long+ .,

@Temperafu’;&ccmtroii$ set on too high a numb’& .

@inadequate air circulation space behind cabinet. Nepds proper clearance at back— see page 4.

* The ff~~r

~~y @ Wgjak, ca~~ing ~@j fy~~~e~ &j ~j~fa~e w~~~ ~~e carnp~e$$~~ is on, e Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor.

CAWNETW13RATES 0Weakness in room floor. Placing 2 x 4’s under the length of the freezer will help supportit and may reduce vibration.

~Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor.





~Lid was openOdtoo frequently or too long.

I Package may be holding the lid open.

Freezer has not yet cooled down after temperature control dial is turned to a colder etting. Set TEMP switch at OFF temporarily untii new cold level is reached.

A ht of t,mfrcwenfood added at one time will raise freezer temperature, Set TENIP

A?cted $xWing.

(continued next page)



FOODS =113iowrIfuse or tripped circuit breaker.

@Not ph.Qg6din.

@Packagemaybe hoiding the lid qmn.

~ Temperatureccmtmi is setontoo higha number.




FCKNXDRYINGOUT ~ Packages arenot properiy wrapped or seaied.







~Packagemaybe hoidingthe iid open.




r~~EA~E~ ~~f~~



* Buiit-inoverioadprotection.



s Lidwasopenedtoofrequentlyor too iong.

BPackagemaybe hoidingthe iid open.

sExtendedhot, humidweather.

(–h i.,,

--L-, ..,


ssumme that ~~you ever neecl hhmatkm om GE, we’ll or asskxm

be there. All you have to do is caH—toM-ee!

WhateveryourquestionaboutanyGE majorappliance,

GE Answer Cente@ informationserviceis availableto help.Yourcall-and your question— willbe answeredpromptlyand courteouslyAnd you can callany time.GEAnswerCente@ serviceis open 24 hoursa day 7 daysa week.

AGE ConsumerServiceprofessional ill provideexpertrepairservice, scheduledata timethat’sconvenient for you.ManyGEConsumerService

company-opemtedlocationsoffer you servicetodayor tomorrow,or atyour convenience( ‘7:00p.m.

You can havethe securefeelingthat

GEConsumerServicewillstillbe thereafteryour warrantyexpires.Purchasea GEcontractwhileyourwarrantyis stillin effectandyou’llreceive yearcontract,you’reassuredof fhture serviceat today’sprices.

TelecommunicationDevicefor the Deaf knowyour applianceinsideand out— so most repairscan be handledinjust one visit.


. .






Srcnm Ah





. . . . . ..

Indivitkds CpIifk!d

to w-vice their own appliances can haveneeded partsor accessoriessentdirectlyto theirhome, free of shippingcharge!

The GE partssystemprovidesaccess to over4’7,000parts... and all GE

GenuineRenewalPartsare filly

~SA, Masteflard ~d

Discovercardsare accepted.

User maintenanceinstructions containedin thisbookletcover procedures intendedto be performed by any user.Other servicing genedy p~I-SQINl~l.

.“?Siilcehplwpsl” Sel-vicing

Upon request,GEwillprovide Braille controlsfor a varietyof GE appliances, and a brochure to assistin planninga barrier-fi-eekitchenfor personswith limitedmobility,To obtain theseitems, free of charge,call800.626.2000.

Consumerswithimpairedhearing or speechwho haveaccessto a TDD or a conventionalteletypewritermay call 800-TDD-GEAC(800-833”4322) to requestinformationor service.






Save proofof originalpurchasedatesuchas your sales slip or cancelled checkto establishwarrantyperiod.




For orie year from date of original purchase, we will provide, free of charge, parts and sewice labor in your home to repair or replace ar?ypart of the tkeezerthat fails because of a manufacturing defect.


For five years from date or 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.


We will pay for food spoilage

(not to exceedthe cumulative limit specifiedbelow)that occurs becauseof a manufacturingdefect either in: a)

anyparlof the

freezer within one year from date or original purchase,orb)


of the sea/ed


within five years from the date of original purchase.

Freezer Capacity


cu. ft. and smaller

15.0 cu. ft. and larger





Within 30 days after food spoilage occurs, you must provide satisfactory proof of the spoilage to a Factory Service Center, an authorized Customer Care@ service or the dealer from whom the freezer was purchased.

TtIis warrantv is extended to the original &rchaser and any succeeding owner for products purchasedfor ordinary home use in the 48 mainland states, Alaska,

Hawaii and Washington,D.C. In

Alaska the warranty is the same except that it is LIMITED because you must pay to ship the productto the service shop or for the sewice technician’stravel costs to your home.

All warranty service will be provided by our Factory Service

Centers or by our authorized

Customer Care” servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for










@Service trips to your home to teach you how to use the product.


your Use 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:

GE Answer Center”


consumer information service

~ 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.

o 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.

e Replacement of house fuses or resetting of circuit breakers.

e Failure of the product if it is used for other than its intended purpose or used commercially.

~ Damage to product caused by accident, fire, floods or acts of God.




Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Affairs, GE Appliances, Louisville, KY 40225

Part NO.









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Frequently Answers and Questions

Where can I locate the model & serial numbers?
You can find model and serial numbers on a plate located at the top left outside rear corner of the freezer.
Where is it recommended to place the freezer?
In a dry, well-ventilated room.
What is the recommended temperature setting for safe long-term freezing?
Set the temperature control to No. 4.
Can I freeze foods that have thawed?
Yes, you can safely refreeze frozen foods that have thawed if they still contain ice crystals or are still cold below 40°F
Is there a recommended type of extension cord to use?
Yes, use a UL-listed 3-wire grounding type appliance extension cord having a grounding-type plug and outlet with an electrical rating of 15 amperes (minimum) and 120 volts.
How long should I wait before placing food inside the freezer after connecting it to power?
Allow the freezer to operate for at least two hours before placing food inside.
What is the purpose of the alarm (if the model has one)?
The alarm is to alert you if the freezer temperature rises above a safe level.