TEMPERATURE(xmrmxS
Your refrigerator has dual temperature controls for the freezer and the fresh food compar~ents {Fig. 6).
Fig.6
Initially set the Freezer control at “C” and the Fresh Food control at “5?
For colder Fresh Food compartment, leave the Freezer control at “C” and set the Fresh Food control at “6” or “7!’
For coldest Fresh Food compartment, set the Freezer control at “B” and the Fresh Food control at “8” or “9?
Forcolder Freezer, set the Freezer control at “’D”and the Fresh Food control at “7” or “8V
For warmer Fresh Food compartment,
leave the Freezer control at ‘“C”and set the Fresh Food control at “4:’“3;’“27 or “1~’
After adj&ting the temperature controls, allow 24hours for temperatures to stabilize.
Note: Turning the Fresh Food control to “O” also turns off refrigeration in the Freez- er compartment.
Guide To Proper Temperatures:
If a container of milk is too warm or too cold to your taste after being on the top shelf in the Fresh Food compartment for a day, adjust the Cold Control Dials accordingly.
If a gallon of ice cream remains firm to the touch after being in the Freezer for a day, the Cold Control Dials are at the proper setting. If the ice cream’s firmness is not to your liking, adjust the dials accordingly.
Check a day after resetting either dial to make sure new setting is providing the tem- perature you desire.
If you advance the Freezer compartment Cold Control Dial to “E” to freeze a quick supply of ice cubes or a large amount of food, be sure to reset the dial to its pre- vious setting within a day.
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SUGGESTEDSTORAGE
TIMES-MEAT & POULTRY
STOMGEPEfWID
(To | maintainits quatity) |
REFRIGERATORFRE~ |
35° to 40° F. | 0° F. |
PRODUCT | DAYS | MONTHS |
FRESH MEATS | | | 8 to | 12 |
Roasts(Beef and Lamb). | 3 to 5 |
Roasts (Pork and Veal). . . . | 3 to | 5 | 4 !0 | 8 |
Steaks-.-—(Beef) | 3 to | 5 | 8 tO 12 |
Chops (Lamb and Pork) ~ . . | 3 to 5 | 3 to 4 |
Ground and Stew Meats. . . | 1 to 2 | 2 to 3 |
Variety Meats ~ | 1 to | 2 | 3 to | 4 |
Sausage (Pork). , | 1 to 2 | i to 2 |
PROCESSEDMEATS | | | 1 | |
Bacon ~DJŠ... , | 7 | | |
Frankfurters | 7 | | % | |
Ham (Whole) | 7 | | 1 to | 2 |
Ham (Half) | 3 to | 5 | 1 to | 2 |
Ham (Slices) | 3 | | 1 to | 2 |
Luncheon Meats ~ . . ~UIŠ. | $3•Ï•ˆ•BŠ••:‚to 5 | Freezing |
Sausage (Smoked) | 7 | | not | recorn” |
Sausage (Dry and Semi-Dry) | 14 to 21 | mended. |
COOKED MEATS | | | | |
Cooked Meats and Meat | 1 to 2 | 2 to | 3 |
Dishes. . . ~ |
Gravy and Meat Broth . . . ~. | 1 to | 2 | 2 to 3 |
FRESH POULTRY | | | 12 | |
Chicken and Turkey | 1 to 2 | |
Duck and Goose | 1 to | 2 | 6 | |
Giblets | 1 to | 2 | 3 | |
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POWERCONSUMPTION
The kilowatt hours per month (Kwh/Mo.) shown on the fact tag attached to the inner door is the measure of the power consumed when tested in accordance with AHAM Standard HRF-2ECFT with power saver switch at the normal setting and at [he setting recommended when moisture
This moisture can be expected only when the weather is humid and if your kitchen is not air conditioned. The switch should be left on the “normal” position to save power except when moisture does form. Remem- ber to switch it back to normal when the weather is no longer humid.
COOKED POULTRY | | | 6 |
Pieces (Covered with Broth) | 1 to 2 |
Pieces (Not Covered) | 1 to | 2 | 1 |
Cooked Poultry Dishes . . . | 1 to | 2 | 6 |
Fried Chicken | 1 to | 2 | 4 |
U.S. Department of Agriculture –January 1973-
forms on refrigerator exterior.
The approximate monthly cost of opera- tion can be calculated by multiplying the Kwh/Mo. by [he cost per kilowatt hour from your local power company. Cost of
operation varies urider actual usage uotlcfi[ionso
POWERSAVERSWITCH
Your refrigerator is equipped with a power saver switch located on the left side of the refrigerator near the top of the fresh food compartment (Fig. 7). This switch allows you to turn heaters on to eliminate mois- ture cm the exterior, if and when it forms.
‘
Fig. 7
POWER-SAVINGTIPS
e Don’t open doors more often than neces- sary and close them as soon as possible, particularly in hot, humid weather.
0 Store only foods requiring refrigeration in your refrigerator.
0 Wipe all moisture from bottles and car- tons before putting them into the refrigera- tor, and keep all foods covered to reduce moisture build-up inside.
0 Don’t waste ice cubes by letting many melt while using a few.
~If you turn control to coldest position for quick chilling or freezing, don’t forget to turn it back to normal setting.
~Don’t overcrowd your refrigerator— over- crowding can require extra electrical ener- gy to keep everything cool.
~Before leaving the house or retiring for the night, check to be sure doors haven’t been left ajar inadvertently.
e Don’t locate your refrigerator adjacent to your range, a heating vent or where sun- shine will strike it if any other kitchen ar- rangement is possible.
(optional)
If your refrigerator did not come already equipped with an automatic icernalcer, you may add one at any time. Contact your 1o- cal GE dealer; request Cat. No. GE-KIT-I.
(Be sure to shut off water supply to ice- maker when going on vacation or away for extended period of time. )
TIPS ON
There are three essential requirements for efficient home freezing. First, of course, is initial quality. Only top-quality foods should be frozen. Freezing retains quality and flavor; it cannot improve quality. Sec- ond is speed. The quicker fruits and vege- tables are frozen after picking, the better the frozen product will be. You’ll save time, too, because less culling and sorting will lx necessary. The third requirement is prop packaging. Use food wraps designed es cially for freezing; they’re readily availablu in a wide selection at your favorite s!orc. I.Jim’itfreezing of fresh (Unirom?n) meats or seafoods to 21pomads at a time.
