Your Coldspot

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TABLE
Locating the Coldspot
Zones of Cold ·
OF CONTENTS
Preparation and Storage of Foods
Condensed Operating Suggestions ·
Freezing Facts
Recipes
Use of the Control
Single Dial
Two Dial
Push Button ·
Defrosting
Care of the Cabinet
Care of the Unit
Guarantee and Service
Marketing Guides
IDENTIFICATION
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In communicating with us regarding your Coldspot,
always be sure to give the Unit Model Number and
Cabinet Model Number. Write these numbers in as
indicated below. They will also be found on your
S Year Protection Plan Certificate.
UNIT MODEL NUMBER ___________ _
I Will be found on a plate aHached on front of the platform on
which the unit Is mounted. l
SPECIAL COLLECT IONS &:: RARE BOOKS
W ALTER CLINTON jACKSON LIBRARY
THE U NIVERSITY Of NORTH CAROLINA AT GREENSBORO ~
HOME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul and Janice Hessling
Welcome to the ever-growing family of Coldspot owners!
You have proved yourself an excellent judge of value by
selecting Coldspot for your star servant.
Engineers have made Coldspot a marvel of efficiency, and
to this efficiency designers have added the outstanding
beauty that makes your refrigerator America's most beau­tiful.
Ten years of enthusiastic endorsement by more than a
million and a half approving users, backed by the written
guarantee of Sears, Roebuck & Company, give you added
assurance of quality, service, and extra enjoyment.
This booklet containing Coldspot recipes, menus, and
meal-planning aids, in addition to a few helpful hints on
care and operation, will enable you to enjoy to the fullest
the ma~y "extra" features that have been incorporated
in your Coldspot.
And remember- Sears is always delighted to give you .
further advice or infor~ation regarding your Coldspot.
Just write or call your nearest Sears store.
SEARS, ROEBUCK AND COMPANY
IN THE HOME
Your COLDSPOT should he located in that part of your home
where it will he the most convenient for you to use. If you are
not certain just where you want to place it, these few sugges­tions
may help y~u in selecting a space. The refrigerator should
he located where there is plenty of air circulation. Exposed lo­cations
where the temperatures may go below freezing will result
in freezing temperatures in the food compartment. Location
where the refrigerator is exposed to excessive heat, or where
t~l ~~ nAND ST ORAGE OF FOO DS
BELOW BELOW
FREEZING FREEZING
COLD COLD
( IXTRA COLD J ( IXTIA COLD)
NORMAL COLD
MOIST
NORMAL COLD
MOIST j MOIST
NOIMAL NOIMAL
COLD COLD
MOIST MOIST
NOIMAL NOIMAL
COLD COLD
Conventional Cold . Humid-A ire
the circulation of air is restricted as in small closets or niches or
under low shelves and cupboards, will result in a waste of power.
Accessibility for cleaning should also be kept in mind.
The cold air in the Coldspot circulates downward from the freez­ing
unit, across the bottom, and up the sides of the food com­partment.
During this circulation it absorbs heat and picks up
moisture. The heat is in turn absorbed by the freezing unit,
and the moisture deposited in the form of frost. Thus for best
food preservation, openings should be left between dishes for
air circulation, and moist foods should be covered.
Frozen foods may be stored in the freezing unit, which in some
models is provided with a removable shelf for extra storage
space.
Meat should be wiped with a damp cloth, covered loosely with
waxed or parchment paper and placed in the meat storage or
glass tray or freezing unit.
Leafy vegetables should be trimmed and washed and stored in
the covered vegetable freshener.
Left-overs should be stored in coyered dishes.
Most fruits may be stored uncovered; those with strong odors
should be covered or stored in special bags.
Berries should not be washed before storing.
Canned juices, fruits, and berries should be stored in the re­frigerator
only for chilling as needed.
Foods such as freshly baked pies or large warm melons should
be allowed to cool to room temperature before placing in the
refrigerator.
Most models are provided with a Handi-bin for storage of fruits
and vegetables not requiring refrigeration.
Paper wrappings should be removed before placing foods in the
refrigerator.
5
6
CONDENSED
OPERATING
INSTRUCTIONS
Be sure the wiring circuit to which your Coldspot is connected
is not overloaded with other appliances and is properly fused.
Operate your ColdspQt 4 or 5 hours after installation before
loading.
Avoid improper location of your ·Coldspot
Provide proper circulation through the unit
Arrange contents properly
Use the Cold Control
Defrost
Keep the condenser clean
Clean the interior of the food compartment regularly
Clean and polish exterior finish
Clean and talcum the rubber door gasket
Oil the fan motQr
Follow recipes for best results
For most efficient service allow only Sear's representatives
to make adjustments
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For fastest freezing, set the cold control on the coldest position.
Wet the bottom of the ice tray, or freezing shelf on which the
trays rest, so that a frozen contact between tray and shelf will he
secured.
Partially filled trays will freeze faster than full trays. Divide
the recipe and use more than one tray filling to about one inch
depth. This quantity (2 to 2¥2 cups) which will serve six has
been used as the basis for all recipes in this book.
Ingredients and utensils used in preparing frozen dishes should
be chilled first in order to insure smooth texture and rapid
freezing.
With the cold control on the coldest position, mixtures contain­ing
a large amount of cream, egg white, gelatin or marshmallow,
or in which all ingredients have been thoroughly chilled, need
no stirring during freezing. When stirring is preferable, freeze
to a firm mush, then stir as quickly as possible to avoid melting.
Recipes containing sugar take longer to freeze. Gelatin lends a
smoother texture and gives body to frozen desserts which pre­vents
rapid melting. Marshmallows, cornstarch, eggs, and similar
ingredients make smoother textured ice creams.
Cream should contain not more than 30% butterfat, should
be chilled before whipping, and whipped only to a fluffy, cus­tard-
like consistency. Evaporated milk, heated and chilled for
whipping, with a small amount of gelatin, may be substituted
for cream. For less rich desserts, a meringue of one beaten egg
white to one teaspoon sugar may replace part or all of the
whipped cream. Coffee cream, 18 to 26%, or top milk, if thor­oughly
chilled may be whipped with one teaspoon gelatin.
Ice creams made from thin cream should be frozen to a slush,
then removed and beaten thoroughly before folding in the
cream.
ICES are made of sweetened fruit juices and water frozen to an icy
consistency. SHERBET is made with egg whites or gelatin added to give
it a smoother, creamier texture. In sherbets, also, milk may be used
wholly or in part in place of water. Ices should be frozen quickly.
Sherbets are best when frozen to a firm mush before adding the
meringue of beaten egg whites and sugar, which should be folded
into the frozen mixture quickly and thoroughly, so as to prevent too
much melting and to assure smooth, uniform freezing. Use these basic
recipes to try out various portions and combinations of fruit juices
to suit your taste.
ICES (Basic)
Sugar'){. cup Water 1 cup
Fruit juice 2 cups
Boil sugar and water for 5 minutes.
Chill and combine with fruit juice.
Freeze.
WATER SHERBET, GELATIN
(Basic)
Sugar '){. cup Sugar 2 tablespoons
Water 1 cup Gelatin 2 teaspoons
Eggs whites 2 Fruit juice 2 cups
Cold water 2 tablespoons
Boil sugar and water for 5 minutes.
Dissolve gelatin soaked in cold
water, in the hot syrup. Chill, com·
bine with chilled fruit juice. Freeze
to a firm mush. Beat egg whites until
stiff, add sugar. Fold meringue into
frozen mixture. Combine thoroughly
and finish freezing.
WATER SHERBET (Basic)
Sugar '){. cup Egg whites 2
Water 1 cup Sugar 2 tablespoons
Fruit juice 2 cups
Boil sugar and water for 5 minutes.
Chill. Combine with chilled fruit
juice. Freeze to firm mush. Beat egp:
whites until stiff, add sugar. Fold
meringue into frozen mixture. Com·
bine thoroughly and finish freezing.
MILK SHERBET (Basic)
Sugar % cup Salt '\oil teaspoon
Milk 1% cups Fruit juice 1 cup
Dissolve sugar and salt in fruit juice.
Chill thoroughly or if preferred
freeze to soft mush. Combine with
thoroughly chilled milk and fini sh
freezing.
Tasty ices and sherbets can be made with the flavoring or iuices of apple, apricot, banana,
cantaloupe, cherry, currant, cranberry, grape, grapefruit, honeydew, lemon, lime, orange,
pomegranate, pineapple, pineapple mint, peach, raspberry, rhubarb, rhubarb and banana,
strawberry, mint, watermelon, cider, cocoa, caramel, gingerale, buHermilk.
8
ORANGE ICE
su .. ar 1 CliP Oranl'e juiee 1 eup
Water 1 eup Lemon juiee '% eup
Boil the sugar and water 5 minutes.
Chill. Add the chilled orange and
lemon juice. Freeze.
SICILIAN ICE
Peaches 10 oz. ean Oran&"e juiee 1 eup
Sugar lh cup Lemon juice 1 cup
Rub peaches through a sieve, add
sugar and fruit juices. Dissolve sugar
and freeze.
COMBINATION FRUIT SHERBET
OraRI'e juiee % eup Su&'ar '%, eup
Lemon juiee % cup El'g whites 2
Bananas 4 Water 1% eups
Salt 'A. teaspoon
Boil sugar and water 5 minutes. Chill.
Combine sugar syrup to chilled fruit
juices and diced bananas. Freeze to
a firm mush. Fold into the frozen
mixture the stiffiy beaten egg whites
to which tbe salt has been added.
Continue freezing.
GINGERALE FREEZE
Sugar '!.. eup Gingerale 1% cups
Pineapple juice% cup Orange juice 1/2 cup
Pineapple 1 c~p Lemon juice 1.4 cup
Dissolve the sugar in fruit juices.
Add the pineapple and gingerale.
Freeze.
FRUIT MILK SHERBET
Orange juice % eup Sul'ar%, cup
Lemon juiee 1.4 eup Milk 1% eups
Crushed pineapple 'h eup Salt 1,5 teaspoon
Dissolve the sugar in the fruit juices.
Add the salt and crushed pineapple.
Freeze to a firm mush. Add the
chilled milk. Blend thoroughly and
continue freezing.
CRANBERRY SHERBET
Cranberries 2 cups
Water 2 eups
Sugar V. eup
Light rorn syrup 'h cup
Lemon juice 11h tab)espoons
Whipping eream % eup
Boil cranberries in wat~r; when soft,
strain. Add sugar and corn syrup and
bring to boil. Cool. Add lemon juice
and put in the refrigerator and freeze
to a soft mush. Then fold in the
stiffiy beaten cream and finish freez·
in g.
FRUIT WHIP
Fruit 2% eups Egg white 1
Lime juice 1 tablespoon Chopped nuts % eup
Whipped cream
Strain canned or stewed sweetened
fruit through colander, add juice of
lf2 lime and beat pulp well. Add
stiffiy beaten egg white. Add chopped
nuts. Freeze. Serve with whipped
cream.
TART SHERBET
Buttermilk 1 eup Sul'ar th eup
Egg white 1 Lemon juiee 1.4 cup
Crushed pineapple 1 cup Salt% teaspoon
Orange juic:e 1;2 cup Maraschino cherries
Dissolve sugar in the orange and
lemon juices. Add crushed pineapple
and maraschino cherries. Chill thor·
oughly. Combine with salt and butter·
milk. Freeze to a firm mush. Fold in
the stiffiy beaten egg white. Continue
freezing.
RHUBARB SHERBET
Marshmallows % pound Salt 'A. teaspoon
Pineapple juiee % eup
Lemon juice 1 teaspoon
Unsweetened rhubarb 1% cups
Partially melt the marshmallows with
2 tablespoons of the pineapple juice.
Remove from heat and fold until
mixture is smooth. Cool. Add re·
maining pineapple JUICe, rhubarb,
salt, and lemon juice. Blend ingredi·
ents and freeze.
-
Your COLDSPOT makes it possible to solve the everlasting dessert
problem with a variety of always-welcome ice creams, w}lich can be
made easily and inexpensively with a custard or uncooked base.
Custard bases may he prepared the same as any soft custard by com­bining
sugar, eggs and milk, and cooking until the mixture thick ens.
Uncooked ice creams require no more than freezing of the ingredients.
There are several points to keep in mind when freezing creams. If
the mixture contains a large amount of whipped cream, gelatin or
marshmallow, the best results are obtained by combining chilled in­gredients
first and freezing without stirring. Best results are obtained
with custard bases by chilling the custard before adding wh ipped
cream or egg whites. If all ingredients are not thoroughly chilled, the
mixture should be stirred when partially frozen in order to obtain a
smooth texture. Or, the custard alone may he frozen to a firm mush
and the whipped cream or egg white then folded in, and the entire
mixture allowed to freeze. Any fruit can be used with these b asic
vanilla recipes to make a variety of ice creams.
VANILLA ICE CREAM
(Using gelatin)
Milk 1'.4 cup Egg yolks 2
Whipping cream 1 cup Egg whites 2
Sugar 1/z cup Gelatin 1 teaspoon
Vanilla 1 t easpoon
Mix milk, egg yolks, and gelatin.
Cook to custard and cool. Add vanilla.
Whip egg whites, and mix with cus­tard.
Place in freezing tray and freeze
to a slush. Whip cream. Remove tray
from refrigerator, whip. Mix partially
frozen custard with whipped cream,
and return promptly to freezing com­partment
of refrigerator. Cover with
parchment paper if ice cream is not
to he served for several hours.
10
UNCOOKED ICE CREAM (Basic)
Condensed milk 1 cup Wnrpping cream 1 cup
Water % cup Salt '.4 teaspoon
Vanilla llh teaspoons
Mix the condensed milk in water.
Add vanilla and salt. Fold in whip·
ping cream. Freeze. If desired a
meringue of stiffly beaten egg whites
and 1 tablespoon sugar may he folded
into the above mixture.
If you are looking for something dif­ferent
- try using pistachio, pecan
brittle, coconut, grapenuts or other
cereals, peanut, walnut, almonds, car­amel,
coffee caramel, filbert, hazel
nut, raisin and nut, maple, pepper­mint,
fresh berries, or crushed fruit.
Fresh fruit should be allowed to stand
in sugar then drained to prevent Ice
crystals forming around it.
CUSTARD (Basic)
Sugar % cup Egg 1
Com syrup l,f, cup Vanilla '\1, teaspoon
Milk % cup Gelatin'% teaspoon
Salt% teaspoon Water% cup
Whipping cream % cup
Beat the egg, add the sugar, corn
tiyrup, salt, and milk. Blend thorough·
ly. Cook as a soft custard. Remove
from heat and add vanilla and gela·
tin which has been soaked in cold
water. Chill the entire mixture. Fold
in the whipped cream and freeze.
CUSTARD, LESS RICH (Basic)
Sugar % cup Eggs, separated 2
Salt % teaspoon Sugar 2 tablespoons
Whole milk 1% CUP.S Whipping cream 1 cup
Vanilla 1 teaspoon
Dissolve sugar and .salt in milk. Chill.
Combine sugar and egg yolks to
stiffiy beaten egg whites. Fold into
sweetened milk. Freeze to a firin
mush. Whip cream and add vanilla.
Fold into mixture. Return to refrig'
erator and finish freezing.
VANILLA ICE CREAM, TAPIOCA
(Basic)
Tapioca llh tablespoons
Sugar 2 tablespoons
Milk 1 cup
Egg whites 1
Whipping cream ¥2 cup
Salt few grains Vanilla 1 tablespoon
Corn syrup 1% tablespoons
Cook tapiot·a and milk. Strain. Add
vanilla, sah, and <"Orn syrup to the
thi~ken ed milk. Chi ll thoroughly.
Beat the egg white. Add th e sugar.
Fold the whippin,; cream into the
meringue and ca refully comhine this
ntixture to the sweetened milk.
Freeze.
HONEY ICE CREAM
Coffee cream 4 cups Roney % cup
Combine ingredients and freeze. Be·at
thoroughly when the mixture has
frozen to a firm mush. Continue
freezing.
BISQUE TORTONI
Eggs2 Salt 1/16 teaspoon
Sugar % cup Vanilla 1 teaspoon
Milk % cup Whipping cream 1 cup
Crumbled macaroons % cup
Make a soft custard by combining the
eggs, sugar, salt and milk and cooking
until the mixture coats a si lver spoon.
Chill. Fold in macaroons and whipped
cream to which the vanilla has been
added. Freeze.
CHOCOLATE MOCHA ICE CREAM
Condensed milk 1 cup Strong coffee 1 cup
Wate.r%. cup Cocoa 4 tablespoons
Sugar 2 tablespoons Salt few grains
Whipping cream 1.cup Vanilla 1 teaspoon
Boil sugar, coffee, and cocoa 5 min·
utes. Chill. Combine water and con·
densed milk thoroughly, Add chilled
mocha syrup. Whip cream and add
salt and vanilla. Fold whipped cream
into milk mixture. Freeze. Stir when
the mixture has frozen to a firm
mush.
HONEY JUNKET ICE CREAM
Coffee cream I% cups
Whipping cream 1 cup
Honey "A, cup
Junket 1 tablet
Lemon juice 2 tablespoons
Dissolve Junket tablet in coffee
cream. Whip cream. Add honey and
lemon juice. Fold into Junket mix.
Freeze.
VANILLA MERINGUE CREAM
Egg whites 2 Sugar% cup
Salt l,f, teaspoon Whipping cream 1 cup
Vanilla % teaspoon
Beat the egg whites and salt until
stiff but not dry. Add sugar and beat
to a smooth and stiff meringue. Whip
the cream until light and fluffy but
not buttery. Fold the cream and va·
nilla into the meringue. Pour into
freezing tray. Freeze 4 to 6 hours
without stirring. A raw beaten egg
yolk may be folded into the mixture
to supply a little more color. The fla·
vor of the egg cannot be detected.
One kind of "parfait" can he made by simply piling up alternate dips
of ice cream and whipped cream, topping with whipped cream and .
nuts, and pouring a sauce over it. The genuine parfait, however, is
made entirely differently, with a special sugar syrup poured over
beaten egg whites. This modified meringue is flavored, the wh ipped
cream and other special ingredients added, and the mixture frozen.
Parfaits need not be stirred during freezing. "From these basic re­cipes
any kind of parfaits can be made-blackberry, Chantilly, but­terscotch,
chocolate, coffee, fig, honey, macaroon, maple, peanut brit­tle
or pistachio.
The basis of all mousses is whipped cream, the difference being in the
way it is combined with the sugar, eggs, syrup or fruit. All methods
require, first, whipping the cream to a fluffy consistency, and then
folding in the other ingredients. Any flavoring can be substituted in
the basic recipe below such as caramel, chocolate, butterscotch, ginger,
gum drop, English toffee, honey, huckleberry, c~stnut, maple, pep­permint,
apricot (with or without marshmallow), cantaloupe, cran­berry,
grape, lemon, lime, peach or pineapple.
"Marlows" are simply frozen dainties made with marshmallows as
the chief ingredient. The marshmallows are first melted in a small
amount of milk or other liquid, in a double boiler or over a very low
heat, then removed from the heat and folded until smooth. (Some
recipes call for a custard or white sauce in which the marshmallows
are melted.) Combine the ingredients thoroughly, add the whipped
cream and flavoring, and freeze without stirring. A variety of Mar­lows
can be made from these basic recipes.
PARFAITS (Basic)
Sugar :~ cup Whipping cream 2 cups
Water 1,4 cup Vanilla 1% teaspoon
Egg whites 2
Boil sugar and water to form a thin
syrup, 2360 F. Pour the syrup c_are·
fully over the stiffly beaten egg whites.
Combine thoroughly. Chill. Fold the
meringue mixture into the whipped
c:ream to which the vanilla has been
added. Freeze.
CHOCOLATE PARFAIT
Sugar% cup Egg whites 2
Water~ cup Whipping cream 1 cup
Chocolate 1 square Salt few grains
Vanilla 1 teaspoon
MOUSSE (Basic)
Whipping cream 2 cups Corn syrup 1f.J cup
Sugar 2 tablespoons Salt 1;8 teaspoon
Egg whites 2 Vanilla 1 teaspoon
Whip cream. Beat egg whites until
stiff. Add sugar, corn syrup, and .salt.
Combine with whipped cream. Add
vanilla. Freeze.
VANILLA MARLOW (Basic)
Marshmallows 20 Whipping cream 1 cup
Milk% cup Vanilla 1% teaspoons
Partially melt marshmallows in the
hot milk. Remove from heat and thor·
oughly blend the mixture. Cool. Add
vanilla and chill. When mixture he·
gins to thicken fold in whipped
cream. Freeze.
MACAROON PARFAIT
Sugar 1 cup Vanilla 1 tablespoon
Water % cup Powdered macaroons 1 cup
Whipped cream 2 cups Egg yolks 6
Boil sugar and water to 236° F., pour
slowly on beaten egg yolks. Cook un­til
the mixture thickens. Cool, fold in
whipped cream and macaroons. Add
vanilla. Freeze.
Melt chocolate. Add ~ugar and water.
Cook syrup to 236° F. Pour over
stiffly beaten egg whites. Combine
thoroughly. Chill. Pour the chocolate
meringue over the flavored whipped
cream. Combine and freeze.
PINEAPPLE MOUSSE
Crushed pineapple and juice 1 cup
Gelatin 1 tablespoon Sugar % cup
(soaked for 5 minutes in
1 tablespoon cold water)
Whipping cream 1 cup Nut meats 1;5 cup
Maraschino cherries tA sma1l bottle
Heat pineapple and allow juice sur·
sounding it to boil. Add sugar and
gelatin, cool. When mixture begins to
congeal, add nut meats and cherries.
Fold into stiffly beaten cream.
VANILLA MARLOW (Basic)
Milk 1% cups
Sugar'% cup
Flour 1% tablespoons
Whillping cream % cup
Vanilla % teaspoon
Marshmallows 8
Combine the flour, sugar, and milk.
Cook until mixture is thickened. Add
marshmallows and stir until the mix·
ture is smooth. Cool. Fold in the fla­vored
whipped cream. Freeze.
In preparing desserts with the aid of your Coldspot, you are not
limited to the frozen varieties. Chilled dishes are equally satisfying­and
so easy to prepare and have ready for serving in a jiffy. The many
varieties of gelatin desserts on the shelves of the nearby grocery store
will immediately suggest to the experienced housewife opportunities
for end-of-the-meal triumphs but to those recipes commonly known
in most households, we add these few delectable suggestions, not quite
so well known.
CORNSTARCH PUDDING
Milk, scalded 2 cups Water, cold1,4 cup
Cornstarch 4 tablespoons Vanilla 1 teaspoon
Sugar '4 cup Salt % teaspoon
Scald milk. Mix cornstarch, sugar,
and salt together, add cold water and
blend to a smooth paste. Add the
paste to the scalded milk, stirring
constantly. Cook until the mixture
thi ckens. Add vanilla. Mold and
<·hill. Fruits and other flavoring may
he used for variety.
COFFEE FLUFF
Gelatin 1 package Whipping cream 1,4 cup
Water 1 cup Powdered sugar 3 tablespoons
Strong coffee 1 cup Chopped nuts % cup
Prepare gelatin as directed on pack·
age, using water and coffee. Pour 1f2
gelatin into mold. Let harden. Com·
bine the whipped cream, powde red
sugar, and nuts. Arrange in mold.
Top with the remaining partially
congealed gelatin. Chill.
CREAM TAPIOCA
Tapioca liz cup
Milk, scalded 4 cups
Salt % teaspoon
Eggs 3
Sugar% cup
Soak tapioca, if necessary. Scald milk
and add tapioca, cooking until the
granules become transparent. Separate
the eggs. Beat the yolks and thorough­ly
combine with the cooked tapioca.
Beat the whites until peaked, add the
sugar and salt. Fold the meringue into
the hot mixture, pour into molds, and
chill.
LIME CAKE
Gelatin 1 package (lime flavored)
Water 2 cups Marshmallows % cup
Lady fingers or vanilla wafers
Prepare gelatin as directed on pack­age.
Whip and add marshmallows.
Line a mold with lady fingers or va­nilla
wafers and add whipped gelatin.
Congeal.
APRICOT AIR
Gelatin 1 package Apricot pulp 1 cup
Water 1 cup Whipping cream 1 cup
Prepare gelatin as directed on pack­age.
Congeal and whip. Fold into
whipped gelatin, apricot pulp and
whipped cream. Place in mold and
chill. Prunes or pineapples may be
substituted for the apricots.
BERRY CREAM
Gelatin 1 package
Water 1 cup
Sugar 1 tablespoon
Strawberries 1 cup
Fruit juice 1 cup
Whipping cream % cup
Prepare gelatin as indicated on pack­age,
using water and fruit jui ce. Al­low
to congeal before . whipping. Add
strawberries and sweetened whipped
cream. Combine thorou ghly and chill.
COCONUT COOL
Gelatin 1 package. Coconut% cup
Water 1 cup Pineapple 1 cup
Prepare gelatin as directed on pack­age.
Congeal, add coconut and pine­apple.
Chill thoroughly.
ORANGE WHIP
Gelatin 1 package (orange flavored)
Water .1 cup Egg whites 2
Orange juice 1 cup
Prepare gelatin using
orange juice. Whip. Add
whites and nuts. Congeal.
Nuts% cup
water and
beaten egg
PEPPERMINT STICK MOLD
Milk, scalded 3 cups Sugar % cup
Eggs 3 Salt 14 teaspoon
Peppermint sticks, crushed l.lz lb.
Gelatin 1 tablespoon Water, cold '4 cup
Scald milk. Add beaten eggs, sugar
and salt cooking as a soft custard.
Hydrate gelatin, stir into hot custard.
Add crushed candy, pour into mold
and chill.
PRUNE WHIP
Cooked prunes 1% cups
Sliced pineapple 2 slices
Combined prune and pineapple juice lh cup
Granulated gelatin V. tablespoon
Marshmallows 9 Whipping cream 'h cup
Vanilla 'h teaspoon
Pit prunes and cut into pieces. Cut
pineapple into small pieces. Soften
gelatin in % cup of fruit juice; heat
remaining juice to boiling and dis­solve
softened gelatin in it. Cut
marshmallows into pieces. Whip
cream and add vanilla. When gela­tin
begins to set, combine with fruit
and marshmallows, blending thor­oughly
with whipped cream. ChilL
MOLDED CUSTARD
Milk, scalded 4 cups
Eggs 4
Sugar 'h cup
Vanilla 1 teaspoon
Salt% teaspoon
Scald milk. Beat eggs, add sugar, and
combine well. Add remainin'g ingredi­ents
and pour into buttered custard
cups or molds. Bake at 325° F. for
35-40 minutes or until the custard no
longer clings to a knife inserted in
it. Chill thoroughly before serving.
PINEAPPLE-RICE PUDDING
Rice, uncooked % cup Sugar :tA, cup
Pineapple, diced 1 cup Salt % teaspoon
Marshmallows 24 Whipping cream % cup
Cook rice, making certain each grain
is fluffy. Combine the sweetened
whipped cream, quartered marshmal­lows,
pineapple, and salt. Fold thor­oughly
into the rice. Pour into molds
or serving dishes and chill.
RED AND GOLD WHIP
Gelatin 1 package Sugar 2 tablespoons
Pineapple juice 2 cups Strawberries 1 cup
Whipping cream 1% cups
Prepare gelatin using pineapple juice.
Whip, add sugar and strawberries.
Fold in whipped cream. Place in
mold and chill.
Ordinary cakes and cookies-even the very inexpensive ones- can
become the aristocrats of the dessert kingdom when combined with
cream, eggs, fruits and other flavorings to make frozen cake-loafs
and puddings. Graham crackers, marshmallows and dates, with walnut
meats! Vanilla wafers and chocolate! The very thought of these pleas­ing
combinations will arouse the most apathetic appetite! When you
are at a loss to think up something new, when unexpected guests
arrive- or almost any time at al1-try these recipes!
BROWN AND WHITE PUDDING
Graham crackers 24 Cream 2 tablespoons
Marshmallows % pound Dates % pound
English walnut meats 1 cup
Roll the graham crackers to a fine
crumb. Combine chopped dates,
marshmallows cut in quarters, and
broken nut meats with the graham
cracker crumbs. Moisten with cream.
Spread in a shallow pan and let stand
in the refrigerator at least 24 hours.
JELLY ROLL
Jelly roll Gelatin 1 tablespoon
Peach preserves Water, cold 2 tablespoons
Peach pulp 1 cup Whipping cream 1 cup
Dissolve gelatin in cold water and
add peach pulp. Combine with
whipped cream. Spread jelly roll
with peach preserves. Pour half of
fruit and whipped cream mi.xture
into mold, place fruit roll in mold,
add the remaining fruit and cream,
and chill. Slice and serve with
whipped cream. The jelly roll may be
sliced before being placed in the
fruit· cream mixture.
16 --------------------~
FRUIT LAYERS
Cake, sponge or angel English walnuts
Apricot juice and pulp Maraschino cherries
Cornstarch pudding or custard
Slice cake into thirds horizontally.
Spread the bottom layer with fruit
pulp, pour over juice and cornstarch
pudding or custard. Sprinkle with
nuts and cherries. Repeat with the
other two layers. Chill for at least 8
hours, and serve with whipped cream.
LEMON CHIFFON PIE
Gelatin 1 tablespoon
Water, cold 1,4 cup
Eggs, separated 4
Lemon rind 1 teaspoon
Sugar 1 cup
Salt % ·teaspoon
Lemon juice % cup
Baked pie shell
Prepare a cooked custard of the egg
yolks, % of the sugar, salt, lemon
juice and rind. Add the hydrated
p:elatin and cool. Make a me rinF:ne of
the stiffiy beaten egg whites and the
remaining half of the sugar. Carefully
fold the meringue into the custard
·mixture and pour into a baked pie
shell. Chill.
CHOCOLATE CAKE
Vanilla wafers 1 dozen
Chocolate 1 square
Powdered sugar Yz cup
Vanilla Yz teaspoon
Eggs, separated 2
Butter 'A cup
MilkJA.cup
Sugar 'A cup
Melt chocolate. Add sugar, milk, and
egg yolks. Combine well and cook
as a soft custard. Chill thoroughly.
Cream butter and powdered sugar.
dd to chocolate custard mixture. Add
vanilla and fold in stiffly beaten egg
whites. Line a refrigerator tray with
waxed paper. Place a layer of vanilla
wafers in, the bottom. Add alternate
layers of the chocolate mixture and
vanilla wafers ending with a layer of
wafers. Chill thoroughly before serv·
in g.
FROZEN MYSTERY
Whipped cream Coconut Almonds
Dates Cookies Pee&rul
Line tray with waxed paper. Place a
layer of cookies in the bottom of tray.
Make an individual serving by build­ing
layers as follows: Spread each
cookie with whipped cream and
sprinkle coconut and almonds over it.
Place another cookie on top of it;
cover with whipped cream, sprinkle
with pecans. Add another cookie,
cover with whipped cream and
chopped dates. Add a fourth cookie
and cover with whipped cream. Let
stand in refrigerator at least 3 hours
before serving.
GINGER ROLL
Whipping cream 1 cup Ginger cookies 18
Almond extract 1 teaspoon
Whip cream until stiff. Add almond
extract. Spread whipped cream on
cookies. Pile one on another. Lay
horizontally in tray. Cover top and
sides with whipped cream. Let stand
in refrige:rator not less than 3 hours
before serving. Slice diagonally for
serving.
GRAHAM CRACKERS AND APPLE
SAUCE
Graham crackers Nuts
Apple sauce Gelatin 1 tablespoon
Whipping cream Water, cold 2·tablespoons
Crumble one half to two thirds of
the graham crackers. Use the rest to
line the mold. Hydrate the gelatin
in cold water. Combine the gelatin,
applesauce, nuts and whipped cream.
Add the fruit mixture to the mold,
using a center layer of crackers as
well as a top and bottom layer. Let
stand in the refrigerator at least 8
hours before serving.
GINGER_BREAD CAKE
Ginger bread
Milk, scalded 4 cups
Eggs 4
Gelatin 2 tablespoons
Sugar 'h cup
Vanilla 2 teaspoons
Water, cold 'A cup
Whipped cream
Cook milk, eggs, sugar and vanilla as
a soft custard. Dissolve gelatin in
cold water, add to cooked custard.
Allow to cool until partially con­gealed.
Slice gingerbread. in thin rec·
!angular pieces or into wedges and
line the sides and bottom of a mold.
Pour custard mixture carefully into
mold. Chill thoroughly. Serve with
whipped cream.
GINGERSNAP PUDDING
Gingersnaps Yz pound Nuts% cup
Crushed pineapple 1 cup Bananas 3
Whipping ·cream % cup Eggs 2
Soft butter ·y, cup Powdered sugar 1 cup
Roll gingersnaps. Combine fruit, nuts,
whipped cream, and 1 tablespoon
powdered sugar. Thoroughly cream
the remaining powdered sugar, but·
ter, and eggs. Line a refri"gerator tray
with waxed paper. Cover the bottom
with crumbs. Pour over this the sugar,
egg, butter mixture. Sprinkle a layer
of crumbs and add fruit, nuts,
whipped cream mixture. Top with a
layer of crumbs.
Prac.tically any dessert you make-whether frozen or not-can he
made doubly attractive to the eye and to the palate when "topped off"
with a sauce. Your COLDSPOT comes in handy here, for you can
make a variety of sauces to have ready when you want them and
store th em in your COLDSPOT with the assurance that they will keep
fresh and sweet. Here are a few recipes for sauces that go well with
any ice cream, gelatin or cake- but use your own ideas for other
flavorings.
Lovely to look at- delightful to EAT! That's the formula for canapes
and other snacks which stimulate the appetite. Delicious pastes and
fillings are easy to prepare, fun to "dress up." If you use a bread
foundation, attractive results can be obtained by frying small squares
in butter on one side only, and spreading the untoasted side with
paste. Day-old bread is easiest to handle. These kind of appetizers of
seafood or fruit can be supplemented by crisp hits of raw ve~etables
-but he sure to chill thoroughly whatever you serve. With your
COLDSPOT you can make eye-appealing, unique ice blocks (by re­moving
the dividers in the tray) and ice shells (by freezing ~ to 'h
inch shell in a cup or similar container) . These may he used instead
of ice cubes.
Color is as important as flavor in cold drinks-and here your COLD­SPOT
is an indispensable aid. It keeps all ingredients properly chilled
and provides the sparkling ice cubes which make drinks refreshing
and beautiful. Furthermore, you can always create an interesting
variety of drinks by tinti~g or flavoring the ice cubes with juices or
whole fruits. To be sure that the fruit is in the center of each cube,
freeze about 73 of the cube, then put in the fruit and add the rest
of the water. These recipes suggest drinks that are "different." Other
flavors and concoctions can he made in the same way.
18
BUTTERSCOTCH SAUCE
Corn syrup 'h cup Top milk % cup
Sugar % cup Butter 3 tablespoons
Combine the ingredients and cook
over low heat for 5 minutes.
CHOCOLATE SAUCE
Sugar 1 cup Cream % cup
Corn syrup 1 cup Milk 1 cup
Chocolate 2 squares Vanilla% teaspoon
Melt. chocolate, add sugar, vanilla and
c.orn syrup. Add cream and milk. Stir
thoroughly and cook to 238° F.
CRUNCHY SAUCE
Preserves or marmalade l.h cup
Water 2 tablespoons Coconut >,4 cup
Brown coconut in oven. Dilute pre·
serves or marmalade with water and
add browned coconut. Stir well.
SEAFOOD COCKTAIL
Gelatin 2 teaspoons
Flaked crab or lobster meat 2 cups
French dressing% cup Salt 1 teaspoon
Catsup % cup Cold water >,4 cup
Lemon juice 2 tablespoons
Worcestershire sauce 2 teaspoons
Dissolve gelatin in cold water, add
other ingredients. Chill.
JELLIED TOMATO SOUP
Cold water ',4 cup Gelatin 2 tablespoons
Tomato soup 1% cans Boiling water ll.h cups
Dissolve gelatin in cold water. Com·
binf' tomato soup with boiling water.
Stir gelatin into the mixture. Chill.
COCOA PASTE
Cocoa 1 cup Boiling water 1% cups
Sugar 1% cups Whipping cream 1 quart
Mix sugar and cocoa. Add water. Mix
to a smooth paste. Bring to a boil
over direct heat. Cook in double
hoiler for 30 minutes. Chill. Whip 1
quart whipping cream. Add cocoa
paste and <:ontinue beating until mix·
lure will hold its shape. A serving is
1 tablespoon paste to % cup milk.
GRAPEFRUIT DRINK
Grap•huit 1 Sugar 1 cup
Oranges 2i Gingerale 2 bottles
Combine grapefruit and orange JUICe.
Sweeten. Add gingerale, chopped ice.
LEMON SAUCE
Eggs 2 Lemon juice 1 teaspoon
Salt few grains Powdered sugar 1 cup
Butter 3 tablespoons Grated lemon rind
Soften butter, add sifte·d powdered
sugar. Add eggs. Beat well. Add lemon
juice, lemon rind, and salt. Beat thor·
oughly until very fluffy.
RASPBERRY SAUCE
Powdered sugar% cup Egg, separated 1
Butter 1% tablespoons
Vanilla 1;4 teaspoon Sugar 'h tablespoon
Raspberry preserves% cup
Cream butter and powdered sugar to­gether.
Add egg yolk. Beat until fluf­fy.
Combine raspberry preserves, va·
nilla, and stiffly beaten egg white to
which granulated sugar has been
added. Combine well.
SHRIMP COCKTAIL
Gelatin 2 teaspoons Sugar 2 teaspoons
Cold water ',4 cup Salt% teaspoon
Tomato juice 2%, cups
Finely minced onion 1 tablespoon
Finely chopped shrimp 1% cups
Celery salt % teaspoon
Chicken-bouillon cubes 2
Lemon juice 2 tablespoons
Tabasco sauce 1.,4 teaspoon
Soak gelatin in cold water 5 minutes.
Simmer tomato juice with sugar,
minced onion, salt, and celery salt, 5
minutes. Add bouillon cubes to hot to·
malo mixture, pour over so;~k~>d gela·
tin. Stir until gelatin is dissolved. Add
lemon juice and tabasco sauce. Cool
the mixture. Add chopped shrimp,
turn into a tray and freeze.
CURRANT PUNCH
<;urrant jelly 2 cups Lemons 3
Strong tea 1% cups Oranges 3
Melt jelly and combine with tea. Add
juice of lemons and oranges. Mix in·
gredients. Add ice.
FRUIT PUNCH
Pineapple juice 1 cup
White grape juice 1 cup
Lemons 3
Oranges 3
Gingerale 1 cup
Tea% pound
Sugar 1;4 pound
Make a strong tea infusion. Add
sugar and the fruit juices. Mix well.
Add gingerale and chopped ice.
Your COLDSPOT is essential to the success of your baked goods. At
all times it will keep milk, eggs, and fat at proper temperatures. After
pastry is made (using ice water from your COLDSPOT), it may be
chilled until you are ready to bake the pie. Rolls and cookies may be
made and stored in the refrigerator to be baked when needed. W affie
batter, muffins, and baking powder biscuits will keep in your COLD­SPOT
until you bake them.
Try these recipes with your COLDSPOT-and see how easy- baking
can be!
PLAIN CAKE (conventional method)
Butter 1;2 cup Salt 1 teaspoon
Eggs 2 Flour 3 cups
Flavoring 1 teaspoon Milk 1 cup
Sugar 11;2 cups Baking powder 4 teaspoons
Cream the butter and sugar until light
and fluffy. Add the eggs one at a
time. Cream entire mixture thorough·
ly. Sift . and measure flour and com·
bine the other dry ingredients. Sift
all together 2 times. Add flavoring to
milk. Add the dry ingredients and
milk mixture alternately to the
creamed mixture beginning and end·
ing with the dry ingredients. Bake at
3750 F.
MUFFINS
Flour 2 cups Egg 1
Sugar 3 tablespoons Fat 2 tablespoons
Milk 1 cup Salt 1;2 teaspoon
Baking powder 3 teaspoons
Melt fat. Sift and measure flour. Com·
bine sugar, baking powder, and salt
with the flour and sift together twice.
Add egg to milk. Combine the egg·
milk mixture to dry ingredients. Add
melted fat. Stir until dry ingredients
are just wet. Place in muffin pans.
The muffins may be allowed to stand
in the pans in the refrigerator, or
they may be baked immediately at
425° F.
REFRIGERATOR COOKIES
Fat 6 tablespoons Egg 1
Milk 1% teaspoons Vanilla% teaspoon
Sugar ')4 cup Baking powder 1 teaspoon
Salt >,4 teaspoon Flour 1% cups
Cream fat and sugar. Add egg and
milk and beat the mixture well. Sift
and measure flour and add baking
powder and salt. Sift dry ingredients
to gether twice. Add to creamed mix·
ture, blending thoroughly. Add vanil·
Ia. The dough may be wrapped in
oiled paper and stored in refrigerator.
Cookies may be sliced or shaped in
pastry tube and baked at 400° F. as
needed.
PASTRY
Flour 2 cups Fat 1 cup
Salt 1 teaspoon Ice water % cup
Baking powder 1 teaspoon
Combine salt, baking powder, and
flour. Mix thoroughly. Cut fat into
the dry ingredients. Add ice water
and moisten the dry ingredients in as
few strokes as possible. Bake shell at
450° F.
BAKING POWDER BISCUITS
Flour 3 cups Milk 1 cup
Fat 6 tablespoons Salt 1 teaspoon
Baking powder 5 teaspoons
Sift and measure flour. Add baking
powder and salt. Mix dry ingredients
and sift together twice. Cut the fat
into the flour until the fat is the size
of coarse corn meal. Add milk slow·
ly, stirring with a fork. Remove from
mixing bowl and place on working
surface. Knead the dough lightly.
Store in refrigerator or cut into his·
cuits and bake immediately at 450° F.
REFRIGERATOR ROLLS
Milk 1 cup
Sugar V.. cup
Fat V.. cup
Salt % tablespoon
Flour 3 cups
Egg 1
Compressed yeast 1 cake
Melt fat in Y2 of milk. Add sugar and
salt. Add remaining milk and cool
until luke warm. Add yeast and
beaten egg. Stir well. Work in flour
and let rise to double bulk. Knead
lightly. Place in bowl and store in
refrigerator. When ready for. use the
dough may be kneaded, shaped and
allowed to double in bulk before bak·
in g. Bake in a hot oven, 425 ° F.
When it comes to planning the main dish of your daily menus - your
COLDSPOT truly gives you more for your food money - and makes
it possible to prepare ne~, interesting dishes from "scraps" that would
otherwise be wasted. When you have portions of meat, vegetables
and potatoes left over - let your COLDSPOT keep them for you.
Make your left-overs into "surprise" dishes that your family will
never recognize as having been placed on the table.
The most important thing about a salad is crispness. Everything in
it, as well as the garnish and the dressing, must be appetizing in flavor
and freshness. Your COLDSPOT is your dependable "chef" for salads
of any kind- frozen, jellied or those made up of raw or cooked
fruits and vegetables. It's a handy-pantry for keeping salad dressings
on hand, too. Its large storage space and reliable temperature control
make it possible to keep a big supply of various dressings on hand to
save you last-minute rushes. Here are some stimulating salads and
dressings which your COLDSPOT can help you make.
FROZEN FRUIT SALAD
Banana, diced . Orange juice 1;2 cup
Pineapple %. cup Mayonnaise % cup
Maraschino cherries 1;2 cup
Seedless grapes % cups
Whipping cream % c:up
Combine ingredients and freeze.
FROZEN DATE SALAD
Pitted dates 2 cups Water% cup
Creamed cheese 2 packages
Lemon juice 3 tablespoons
Whipping cream % cup
Cook dates and water until soft. Cool.
Cream cheese until light and fluffy.
Add dates and lemon juice. Mix well.
Fold in whipped cream and freeze.
VEGETABLE SALAD
Mayonnaise 'A cup Carrot balls cooked
Potato balls cooked Sliced frankfurters
Cooked parsley I tablespoon
French dressing 2 tablespoons
Combine ingredients and chill.
DOT SALAD
Garlic clove I Chicory leaves
Head of lettuce I Boiled beets
Celery, chopped I cup Watercress
Cucumber, sliced thin 1
Chopped green peppers 2
French dressing
Rub salad bowl with clove of garlic
before mixing. Marinate lightly all
remaining greens in French dressing.
Arrange on individual plates. Cut
hearts from thick slices of boiled beet
and place in center.
COOKED DRESSING
Flour 2 tablespoons Vinegar 1,4 cup
Egg I Water % cup
Butter 2 tablespoons Mustard % teaspoon
Sugar 2 tablespoons Salt % teaspoon
Mix salt, mustard, sugar, butter, and
flour. Add water and vinegar and
eook until mixture is thi ckened. Add
well beaten egg. Reheat the mixture.
Place in jar and store in Coldspot.
ASPARAGUS SALAD
Gelatin 1 tablespoon Whipped cream 1 cup
Cold water % cup Chopped pimento "h
Asparagus 1 bunch Salt 1 teaspoon
Asparagus liquid 1% cups
Cook asparagus and save liquid. Soak
gelatin in cold water, dissolve in hot,
strained asparagus juice, and season.
Arrange stalks of half of asparagus
around sides of mold. When jelly be·
gins to stiffen, add rest of the aspara·
gus, (which has been rubbed through
a sieve) pimento, and whipped cream,
and turn into mold. Chill.
FROZEN VEGETABLE SALAD
Cottage cheese 1 cup Salt 1 teaspoon
Mayonnaise 1 tablespoon
Canned or diced fresh tomatoes 1 cup
Cooked and chopped green beans "h cup
Minced red pepper 2 tablespoons
Minced g reen pepper 2 tablespoons
Whipping cream 1 cup
Break up cottage cheese and stir in
mayonnaise and salt. Run canned to·
matoes through a sieve to remove the
more solid parts. Fresh tomatoes are
peeled, diced quite finely, and used
without draining. Add chopped green
beans and minced peppers to the cot­tage
cheese mixture. Whip the cr eam
and fold in last. Freeze.
MAYONNAISE
Oi11'h cups Egg yolks 2
Pow"-ered sugar 1 teaspoon
Mustard 'h teaspoon Salt % teaspoon
Vinegar 2 tablespoons
Mix together ·salt, sugar, and mustard.
Add egg yolks and mix thoroughly.
Stir in vinegar . Add a small amount
of oil and beat vigorously until thor­oughly
hlended, adding oil a few
drops at a time until about lf2 of oil
is added. Beat after each addition.
Add rest of oil, about 2 tablespoons
at a time. Beat mixture until it is
thick and smooth. Place in covered
jar and store in Coldspot.
HAM MOUSSE SALAD
Gelatin 1 tablespoon Minced celery'% cup
Cold water 2 tablespoons
Whippin~~r cream "h cup
Paprika % teaspoon
Minced cold ham 2 cups
Minced parsley 2 tablespoons
Dissolve gelatin in cold water. Add
ham, celery, paprika, and parsley, and
mix thoroughly. Fold in stiffiy beaten
cream, pour into individual or single
large mold. Chill.
JACK-O-LANTERNS
Bartlett pears 2. cans Mayonnaise
Cottage cheese 1 pt. Ginger cookieto
Chopped nuts 1 cup Licorice candies
Head lettuce Marshmallows
Chill halves of Bartlett pears. Make
mounds of cheese and nuts ·on indi­vidual
nests of lettuce and mayon­naise.
Cut off bottom of pear halves
and stand upright around mounds.
Top with ginger cookies and marsh­mallow,
making jack-o-lantern eyes,
nose and mouth of licorice candy.
FROZEN THOUSAND ISLAND
SALAD
Tart mayonnaise 1h cup
F inely chopped pimento or green pepper
1 tablespoon
Finely chopped chives 1 teaspoon
Chili sauce 1 tablespoon
Drained fresh tomato or tomato catsup
1 tablespoon
Whipping cream 1 cup Radish roses
Green olives stuffed with celery
Crisp lettuce hearts
Mix mayonnaise with pimento or
green pepper, chives, chili sauce, and
tomato. Fold in the whipped cream.
Freeze. Garnish with olives, radishes
and lettuce.
FRENCH DRESSING
Oil 'h cup Vinegar 4 tablespoons
Mustard % tablespoon
Paprika 'h tablespoon
Powdered sugar 1 teaspoon
Cayenne pepper few grains
Mix ingredients. Beat or shake in
covered container until thoroughly
mixed.
L------------------- 23
CONTROL OF TEMPERATURES
Your Coldspot is provided with a Cold Control to enable you to ad·
just the food compartment temperature and freezing speed to your
own personal requirements and local conditions. This control may
be one of several types illustrated and explained on the following
Manual Automatic Reset
FIG. 1. SINGLE DIAL CONTROLS
In the single dial controls, the On and Off switch, Cold control, and
Defrost mechanisms are combined.
0 f f The refrigerator will not oper·
ate with the dial in this position. The
refrigerator will operate with the dial
in any other position.
DEF (Manual Type)- Used for de·
frosting. The dial may be turned to
DEF at any time, but should the
motor be running, it may continue to
run its normal cycle, after which it
will remain idle until all the frost has
melted off the coils. The dial will
then turn to VAC, the vacation posi·
tion, and the motor will start, main·
taining reduced refri"geration until the
dial is. reset by hand to the proper
operating position.
DEF (Automatic Reset Type) -The
central portion of the dial is pulled
out for defrosting. When defrosting
is complete, the DEF knob will re·
turn to its normal position, and re·
frigeration will be resumed at what·
ever number the dial was set on
before defrosting.
24
YAC This position will maintain a
minimum of refrigeration when the
Coldspot is not being used normally
as when away from home over week
ends or during vacation. The coils
will defrost during each idle period
and ice cubes and frozen desserts
will not remain solid. For highly per·
ishable foods, a colder position should
be used.
N 0. 5 This position is recommended
for average use and room tempera·
tures.
ALL OTHER POSITIONS
The various numbers between VAC,
the warmest positions, and No. 9, the
coldest or faster freezing position,
provide a range of food compartment
temperatures any of which you may
select to suit your own needs depend­ing
upon local conditions and use.
pages. Your own is easily identified by comparison with the illustra­tions.
Operate the Coldspot on any position on the control you like
after having determined from experience which position gives the
conditions you prefer.
Cold Control Defrost and Switch
Fl G. 2. TWO DIAL CONTROL
USE OF THE DEFROST
AND SWITCH
0 F F The refrigerator will not oper­ate
with the dial i'n this position.
0 N With the dial in this position the
refrigerator will operate starting and
stopping automatically.
DE F Used for defrosting. The dial
may be turned to this position at any
·time, but should the motor be run­niqg,
it may continue to run its nor­mal
cycle, after which it will re­main
idle until all the frost has melted
off the coils. The dial will then auto­matically
turn to ON, and the motor
will start and refrigeration will be re­sumed
as before defrosting.
USE OF THE COLD
CONTROL
N 0. 5 This position is recommended
for average use and room tempera·
tures.
FAST Coldest Position - Use this
position for freezing desserts or when
maximum refrigeration is desired.
ALL OTHER POSITIONS
The various numbers between No. I,
the warmest, and FAST, the coldest,
provide a range of food compartment
temperatures any of which you may
select to suit your needs depending
upon local conditions and use.
~-------------------- 25
E OFF VAC.l a 3 4 SF.F. DEF.
~E-~-~-~~-~-~=~-EE
FIG. 3. PUSH BUTTON CONTROL
0 F F The refrigerator will not oper­ate
while this button is depressed.
Pushing any other button except the
DEF will release the OFF button and
start the refrigerator.
N 0. 3 This button is recommended
for average use under most condi·
tions.
N 0. 5 FAST Coldest Position- Push
this button to secure maximum refrig­eration
or when you desire to make
frozen desserts.
N 0. I, 2 & 4 These operating posi·
tions provide food compartment tem­peratures
to suit your needs depend­ing
upon local conditions and use.
DEF Used for defrosting. The button
may be pushed at any time but should
the motor be running, it may con­tinue
to run its normal cycle, after
which it will remain idle until all the
frost has melted off the coils. The but­ton
will then release and return to its
"out" position, the motor will start
and refrigeration will be resumed as
before defrosting.
HOW TO OPERATE THE PUSH BUTTONS
One of the seven buttons must always be depressed as the temperature
in the cabinet will be even lower with no buttons depressed than on
the FAST position. To release any button (except DEF) merely push
in another button thus changing the setting of the control. PRESS
EACH BUTTON WITH A FIRM BUT GENTLE PUSH ALL THE
WAY IN. DO NOT FORCE THE BUTTONS OR PUSH MORE
THAN ONE AT A TIME. Once the DEF button has been pushed,
it cannot be released until all the coils are defrosted. IF DEF IS
PUSHED ACCIDENTALLY, DO NOT ATTEMPT TO PULL IT
OUT. ALLOW THE REFRIGERATOR TO DEFROST. IT WILL
· THEN RELEASE AUTOMATICALLY. Pushing the DEF button will
not release any other button, therefore, when defrosting is complete,
refrigeration will be resumed at the previous setting you selected.
26
FROST AND DEFROSTING
The accumulation of frost on the freezing coils results from the nor·
mal circulation of air within the food compartment. The moisture
picked up from uncovered dishes, ice trays, and interchange of air
when the door is opened, condenses out of the. air as water and freezes
on the coils. The frost will accumulate more rapidly in hot humid
weather, or when the door is opened excessively. The frost should
he removed when it becomes about 1U inch thick. This may mean
defrosting once every two weeks in cool dry weather or as often as
twice a week in hot humid weather.
When defrosting, choose a time which will least interfere with the
normal use of the refrigerator, after the evening meal or early. in the
morning. Set the control in the DEF position, remove ice trays and
contents of meat storage, and close the food compartment door. When
defrosting is complete, refrigeration will he resumed as explained for
the various types of controls on pages 24 to 26.
Another method of defrosting that has been found popular makes
use of warm water. Set the control on OFF, remove ice trays and
contents of meat storage, and fill shallow pans or several of the larger
ice trays with warm water (about as warm as the hand can stand.)
If heavily frosted, the pans may need to he filled again with warm
water before all frost is melted off. NEVER USE AN ICE PICK OR
OTHER SHARP OBJECT ON THE COILS! While the frost is melt­ing
off, the food compartment may he cleaned and contents rear·
ranged thus saving time and refrigeration. Replace ice trays and set
the control for desired operation.
CARE OF THE CABINET--
Wash the exterior with a clean cloth
and water. Soap will discolor · and
scouring powders eventually cut the
gloss. Polish with a good wax base
polish. Sears Ever-Glo, sold also as
Nu-Ez, is the best.
Wash the interior, ice trays, shelves,
and freezing unit with a lukewarm
baking soda solution. (One tablespoon
to one gallon of water.) Never use
hot water on any par·t of the refrigera­tor.
Ice trays have a treated surface
(to aid in removing cubes) which will
be destroyed by hot water, soap, or
scouring powders. Non - scratching
cleansers m~y be used on the porce­lain
surfaces, but care should be taken
to rinse thoroughly to eliminate pos­sibility
of soapy odors. Do not use
abrasives· or cleansers on the freezing
unit.
Wash the rubber door gasket with a
clean cloth and soda-water solution,
dry, and dust lightly with talcum pow­der.
Never use a dish rag. Grease and
acid from the hands will cause the
gasket to become "tacky" and dete­riorate
rapidly.
The door is sealed by a very light
pressure of the gasket on the face of
the cabinet and may be adjusted by
moving the latch strike in or out a
slight amount.
The Handi-bin may be removed by
pulling out until it stops, lifting the
front slightly and pulling still farther
out, then dropping the front and lift·
ing the rear, in which position it may
be pulled all the way out. A few drops
28
CARE OF THE UNIT--
of oil on the roller.s occasionally will
keep the Handi-bin operating easily.
The sealed mechanism contains a life­time
supply of oil, has no connections,
valves, or adjustments, and requires
no attention.
The fan motor has a three-year sup·
ply of oil under normal operation.
After that time, remove the screw in
the rear of the motor housing (Fig.
4) and add about one tablespoon of
sp~cial Coldspot Hermetic Fan Oil.
We do not recommend other oils,
since many types will oxidize and be·
come sticky, and eventually cause the
fan motor to "freeze."
Fig. 4. Cleaning and Oiling
Air circulation through the unit must
not be restricted. Flues, or ducts, are
attached to the rear of the cabinet to
direct the incoming cooling air and
outgoing heated air. Baffles are pro·
vided for closing the space between
the unit and front and rear of the cab­inet
(Fig. 5) . Make sure the b affles
and flues are properly installed, and
that at no time are papers, scarf, or
other obstructions allowed to inter·
fere with free circulation of air
through the unit.
Fig. 5. Air Circulation Through Unit
-Top Mounted Models
Motor protection is provided by a
built-in overload relay which auto·
matically disconnects the motor from
the power supply in the event of an
abnormal condition such as, high or
low line ·voltage, dirty condenser, ob·
structions in air circulation, or exces·
sive heat load in the freezing coils.
If the condition is temporary, the
relay will automatically reset itself in
about three minutes, and refrigeration
will be resumed. If the condition is
of longer duration, as in overheating
due to a dirty condenser, the relay
may not reset itself for more than an
hour. As long as the abnormal con·
dition exists, the relay will continue
to function. If, after checking for the
above causes, normal refrigeration
has not been restored within several
hours, notify the store. NOTE: If the
switch is turned ON immediately after
turning OFF, or the power supply
otherwise interrupted momentarily,
the relay will operate, disconnecting
the motor for about three minutes.
This is normal and due to the design
of the machine.
Cleaning the unit is advisable about
every three months. TURN THE
CONTROL TO "OFF" OR PULL THE
CORD. Wipe off the unit and with
the brush provided, clean the dust
and lint from the fins of the conden·
ser (Fig. 4). Like the radiator of an
automobile, the condenser gives off
heat to the air passing through, and
if allowed to clog with dust or lint,
the unit will run hot consuming more
power than necessary. Use a tire pump
or vacuum cleaner to remove particles
of dirt caught between the fins. Hold­ing
a light in front while looking
through the condens(lr from the fan
side will show whether the condenser
is clean.
The running time and power consump­tion
of any electric refrigerator de­pend
on so many varying factors that
no figures can be predicted. It will
run less and consume less power in
cool rooms than in hot ones, in an
open location than in a confined space,
with the condenser clean and air-flow
unrestricted than with ~irty condenser
and obstructed air-flow, and with light
use in small families than with heavy
use in large families. Running time
may be as short as 2 or 3 minutes
with long idle periods, or as long as
several hours ~ith short idle periods
as when freezing a charge of ice after
defrosting.
Year-round operation of your Cold·
spot is recommended for better food
preservation. However, where the
29
home is unoccupied for long periods,
the Coldspot can he turned OFF.
When doing so:
Defrost, empty the ice trays, and
wipe dry.
Remove all food and leave the re·
frigerator empty.
Clean the interior, drying the
shelves thoroughly.
Clean and talcum the door gasket.
Leave the food compariment door
open several inches.
Disconnect the cord from the power
supply.
Keep in a dry place protected from
the weather.
When starting up again, allow the re· .
frigerator to operate four or five hours
with the door closed before loading
with food and water.
When moving the Coldspot within the
house it may he best to remove part
of the contents, at least liquids. When
moving from one house or apartment
to another, if you are near a Sears
Store, we recommend having the store
prepare the unit and cabinet for mov­ing.
If you received your Coldspot in
its original crate, pack the unit as it
was received with shipping blocks and
bolts in place. Remove all shelves and
accessories from the cabinet and pack
separately. In case of damage during
moving, file claim with the carrier.
In setting up the Coldspot after mov­ing,
make sure it is level. This can be
checked by observing the level of a
partially filled ice tray of water on
one of the shelves.
GUARANTEE AND SERVICE-Your
COLDSPOT is fully guaranteed,
one year on the cabinet and accessory
parts, and five years on the sealed sys­tem.
Read your Five Year Protection
Plan for details. Sears maintains an
efficient and wide-spread service or­ganization,
and are prepared to send
a courteous and experienced service­man
whenever you need his assistance.
Only Sears can fulfil the terms of your
guarantee.
Sears personal service is s,vailable if
you live within 25 miles of any Retail
Store, and prompt handling of service
problems is assured from the Mail
Order Stores listed below if you live
beyond the 25 mile limit. Sears have
nation-wide facilities for furnishing
parts and complete guaranteed recon­ditioning
service for any Coldspot
ever built.
SEARS, ROEBUCK AND CO. MAIL ORDER STORES
ATLANTA, GEORGIA
675 Ponce de Leon Ave.
BOSTON, MASS.
201 Brookline Ave.
CHICAGO, ILLINOIS
925 S. Homan Ave.
DALLAS, TEXAS
1409 S. Lamar St.
KANSAS CITY, MO.
3625 E. 15th St.
LOS ANGELES, CALIF.
2650 E. Olympic Blvd.
SEAnLE, WASH.
2465 Utah Ave.
MEMPHIS, TENN.
495 N. Watkins Ave.
MINNEAPOLIS, MINN.
2929 EllloH Ave.
PH.ILADELPHIA, PENNA.
4640 Roosevelt Blvd.
Here are basic mea~ures calculated in terms of every-day use to h elp
you determine the amount of basic foodstuffs you need to have on .
hand in making up the COLDSPOT r ecipes.
COMMON FOODS-AMOUNT PER POUND
2 cups butter
4 cups flour (unsifted)
4lf:! cups whole-wheat or graham fl our
2 cups granulated sugar
3 to 311:! cups powdered su gar
2% cups brown sugar
511:! cups ground coffee
4 cups cocoa
2 cups lard
2 to 2Ys cups cooking oils
2 cups oleomargarine
2% to 411:! cups apples
3 cups apricots dried
3 medium-size bananas
511:! cups shredded cabbage
2% cups cottage cheese
4 cups grated cheese
3 cups chicken, cooked and diced
2 to 2% cups salt
2% cups tapioca
611:! cups tea
5 YJ to 611:! cups rolled oats
2% cups corn meal
3 to 311:! cups corn starch
4% cups English walnuts (nutmeats)
2 to 2% cups dry beans
2 cups rice
4 cups cranberries
2 cups hamburger steak
3 cups chopped onion
3 cups peaches, dried
2 cups of pineapple, broken
3 to 4 potatoes ( unpeeled)
3 cups raisins
Sizes of cans with capacity in cups
No. 1 can .................................... IYJ cups
No. 2 can .................................... 211:! cups
No. 211:! can ................................ 3lh cups
No. 3 can ........................................ 4 cups
No. 10 can ................................ l4lh cups
3 teaspoons ........................ ! tablespoon 1 cup .............................................. ~~:! pint
16 tablespoons ................................ ! cup 4 cups ............................................ ! quart