Sharp SJ-43L-A2 Manuale operativo - Pagina 5

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STORING FOOD

Refrigeration reduces the rate of food spoilage. To maximize the shelf life of perishable food products,

ensure that the food is of 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 Vegetable crisper.

Those fruits and vegetables with thick skins e.g. or-

anges do not require wrapping.

Dairy Products & Eggs

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

packaging which informs the recommended tem-

perature 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.

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 stored or covered and the air should be removed to seal tightly.

• Evenly place the food in the freezer.

• Label bags or containers to keep an inventory of freezing food.

NOTE:

• Evenly place the food on the shelves to

allow the cooling air to circulate efficiently.

• Hot foods should be cooled before stor-

ing. Storing hot foods increases the tem-

perature 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 contain-

ers; otherwise the foods will not be evenly

cooled throughout the refrigerator.

Do not place food directly in front

of cold air outlet. This may lead

to the food freezing.

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