Sharp SJ-WM320T Betriebshandbuch - Seite 11

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STORING FOOD

Fruits, Vegetables

Meat, Fish, Poultry etc.

Vegetables are improper

in this case. They may

be frozen.

Frozen foods

(Large size)

Refrigeration reduces the rate of food spoilage.

To maximize the shelf life of perishable food products,

ensure that the food is the freshest possible quality.

The following is a general guide to help promote longer food

storage.

Fruit / Vegetables

To minimize moisture loss, fruit and vegetables should be

loosely enclosed in a plastic material e.g. wrap, bags (do

not seal) and place in the vegetable crisper.

Dairy Products & Eggs

• Most dairy products have a use by date on the outer

packaging which informs the recommended temperature

and shelf life of the product.

• Eggs should be stored in the Egg holder.

Meats / Fish / Poultry

• Place on a plate or dish and cover with paper or plastic

wrap.

• For larger cuts of meat, fish, or poultry, place to the rear of

the shelves.

• Ensure all cooked food is wrapped securely or placed in

an airtight container.

NOTE

• Evenly place the food on the

shelves to allow the cooling air to

circulate efficiently.

• Hot foods should be cooled

before storing. Storing hot foods

increases the temperature in the

unit and increases the risk of food

spoilage.

• Do not block the outlet and inlet of

the cool air circulating circuit with

foods or containers; otherwise the

foods will not be evenly cooled

throughout the refrigerator.

• Keep the door securely closed.

Do not place food directly in front of cold air

outlet. This may lead to the food freezing.

For best freezing

• Quality of foods should be fresh.

• Freeze small quantities of food at a time to freeze them

quickly.

• Food should be properly sealed, sealed tightly or covered.

• Evenly place the food in the freezer.

• Label bags or containers to keep an inventory of freezing

food.

Dairy products

Eggs

Small foods etc.

Bottles etc.

Frozen foods

(Small size)

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