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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
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The manuel was exactly what I needed and I received it promptly. Thanks
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Thanks to Owner-Manuals.com! This manual was exactly what I needed. As Amana was purchased by Maytag and later by Whirlpool, there was no way to receive it from their websites. I was lucky to find this resource.
What to do during
power
outages
Personal InJuy Hazard Wear gloves to protect your hands from dry ice bums. Failure to do so could result in dry ice burns.
1. Call the power company. Ask how long power will be off. 2. Keep freezer closed ll service is to be interrupted 24 hours or less. This will help food stay frozen. 3. l�l service is to be interrupted longer than 24 hours, do this: Remove all frozen food and store in a frozen food locker. OR Place 2 Ibs. (0.9 kg) of dry ice in freezer for every cubic foot of freezer space. This will keep foods frozen for 2 to 4 days. OR If dry ice or a food locker is not available, use or can perishable food at once.
NOTE: A full freezer stays cold longer than a partly filled one. A freezer full of meat stays cold longer than a freezer full of baked goods. Food containing ice crystals may be safely refrozen, but the quality and flavor of the food may. be affected. _ . . . . .- .. . . .... , use retrozen rood qutckty. It tne conattton of the food is poor, or you feel it is unsafe to eat, dispose of it immediately.
Moving
care
When you get to your new home, refer to pages 5 and 6 for information on installation and setting controls.
Remove all frozen food and pack it in dry ice. Unplug the freezer and clean it thoroughly. Take out all removable parts, wrap them well and tape them together so they don�t shift or rattle. Tape the door shut and tape the electrical cord to the cabinet.
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