FEATURE/Just in Time for Passover - GE Cooking Products With Sabbath Mode Feature and a Delicious Dish From a Sophisticated Kosher Restaurant.

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LOUISVILLE, Ky.--(BUSINESS WIRE FEATURES)--Feb. 21, 2002

GE Appliances (NYSE:GE) now offers a Sabbath Mode feature on a variety of wall ovens, smooth top electric slide-in and smooth top electric drop-in ranges to meet the needs of life in the kosher kitchen. Chef Laura Frankel owns and serves as executive chef and manager of the critically acclaimed Shallots Restaurant, with locations in Chicago and New York City. Zagat's 2001 restaurant survey says Shallots NY is "easily the city's most stylish, sophisticated kosher venue." GE Appliances and Frankel team up to offer consumers, of all religions, a delicious dish that can be prepared in a cooking product with a feature that adheres to the needs of the observant Jewish consumer. This feature capability can be utilized, if desired, but otherwise it stays inactive and unnoticeable to the non-Jewish consumer.

Most modern ranges are equipped with an integrated twelve- (12) hour shut-off device. This shuts down the oven's power after the oven has been operating consecutively for twelve hours. GE cooking products with Sabbath Mode will override the twelve-hour shut-off. The oven will not shut off automatically making it possible to keep cooked foods warm on the Sabbath or use the range over religious holidays for cooking and warming food. This feature meets the certification requirements of a nationally recognized Kosher-certifying agency, Star-K.

In addition to overriding the shut off, the Sabbath Mode feature will meet the observant Jewish consumer's restrictions for observing the Sabbath and other holidays by:

-- Eliminating tones or timer beeps.

-- Not displaying icons.

-- Permitting temperature adjustments on holidays without displays or beeps.

As a leader in the cooking industry -- GE has been offering innovative cooking products since 1907. GE range products have once again in 2002 been given top ratings by a leading consumer magazine that evaluates appliances. GE ranges continue to command each category with an impressive number one and number two rating in both freestanding gas ranges and electric ranges. Performance is critical but dependability is also a major consideration when consumers make a cooking product decision. According to the results of an independent survey of 110,00 consumers, conducted this past fall, GE makes the most dependable gas and electric freestanding ranges you can buy. In addition, research supports the fact that True Temp (TM) technology makes GE's freestanding ranges the most accurate in America.

For specific information and availability concerning models with the Sabbath Mode feature, consumers should contact their local GE Appliance dealer.

Chef Frankel has identified a neglected niche in high-end cuisine by opening an haute-cuisine restaurant that meets Jewish and Muslim dietary laws. While observant of Kashruth, Shallots showcases the aromatic cuisines of the Mediterranean Rim, fusing the subtle and exotic tastes of Italy, France, Greece, Israel, Lebanon, Morocco and Tunisia. Every dish is a culinary adventure, including the following:

        OVEN DRIED TOMATO SAUCE WITH OLIVE OIL POACHED HALIBUT

Oven Dried Tomatoes
-------------------
15   plum tomatoes
1/2  teaspoon dried thyme
1/4  teaspoon dried marjoram
1/3  teaspoon dried rosemary
1/4  teaspoon dried lavender
2    tablespoons extra virgin olive oil
2    tablespoons balsamic vinegar

      Cut tomatoes in half length-wise and scoop out seeds with a spoon,
discard seeds. Combine herbs. Place tomatoes in a large bowl and
drizzle with oil and vinegar. Sprinkle the herbs on the tomatoes and
toss to evenly distribute. Place tomatoes on a rack over a cookie
sheet and place in a 200(0) F oven. Slow roast the tomatoes for 4
hours. Remove from oven.

NOTE: Tomatoes may be stored in airtight container in the refrigerator
for 2 weeks. Lavender may be found at gourmet spice stores.


Oven Dried Tomato Sauce
-----------------------
Oven dried tomatoes, from recipe
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon fresh thyme
1 clove garlic, chopped very fine
Salt and pepper, to taste

      Reserve 6 dried tomato halves, set aside. Place all ingredients,
except olive oil, in food processor or blender. Process at medium
speed. With motor running drizzle the olive oil into the mixture and
proves until smooth. Add salt and pepper, to taste.


Olive Oil Poached Halibut
-------------------------
4-5 cups extra virgin olive oil
1/2 cup kalamata olives, pitted
Reserved dried tomato halves
1/4 cup fresh parsley
4 (6-ounce) halibut filets

      Place olive oil in a large Dutch oven or other pot with fairly
high sides. Heat oil to 200(0) F. Place halibut filets in olive oil
and poach for 12-15 minutes. This can be done in the oven at 200(0) or
on the cooktop. Carefully remove the fish and place on plates or
serving platter. Chop olives, reserved tomatoes and parsley. Garnish
fish with olive mixture. Drizzle roasted tomato sauce on fish.

NOTE: Poaching oil may be used 2 more time and can be stored in the
refrigerator for 1 week.

For more information about GE appliances, consumers can call the GE Answer Center(R) at 800/626-2000 or visit the company's web site at www.GEAppliances.com. Media may contact the following for additional information:

For information about GE Appliances: GEApressroom.com or Kim Freeman at 502/452-7819 or [e-mail]

For further information about Star-K: Star-K at 410/484-4110 or www.star-k.org

For specific information about the Sabbath Mode feature: [e-mail]

For information about Chef Laura Frankel, her restaurants or recipe contact: 773/755-5205 (Chicago); 212/833-7800 (NYC) or [e-mail]

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