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Canned foods: once the can has been opened, transfer unused

food into a non-metallic container.

Important:

Store all foods so as to permit free circulation of air.

Allow cooked food to cool before storing in the refrigerator

compartment.

Store liquids in covered containers.

You may adjusts the shelves in height dependent

on your

needs.

Adjusting

the .shelves

The shelves may be adjusted

in height dependent

on your

needs.

To remove the shelves (Fig. 6)

1. Pull out to the stop.

2. Lift up at back.

3. Pull out completely.

To replace the shelves, proceed

in the reverse sequence.

Removing

the meat drawer

(Fig. 7)

To remove the meat drawer:

1. Slide the meat drawer out to the stop.

2. Lift up at front.

3. Slide the drawer the rest of the way out.

4. Replace in reverse order.

To remove the cover: (Fig. 7)

1. Remove the meat drawer as previously described.

2. Push the cover backwards

and lift it.

3. Reposition the cover reversing the sequence.

Removing

the crisper

and crisper

cover (Fig. 6)

To remove the crispers:

1. Slide crisper straight out to the stop, lift front, then slide

the rest of the way out.

2. Replace in reverse order.

To remove the cover:

1. Lift the cover and remove it.

2. Reposition the cover reversing the sequence.

USE OF THE LOW TEMPERATURE

COMPARTMENT

(Fig. 5)

Your low compartment

is for the freezing-in

of fresh and

cooked food and for the long term storage of deep frozen

foods. It also allows the production

of ice cubes.

Freezing-in

The max. quantity of foods that can be frozen at an ambient

temperature

of 25"C, is 4,5 kg approx.

Storing fresh food

For a successful

freezing use a wrapping

that is air, moistu-

re and water proof; this to avoid transfer of odour and taste

throughout

the refrigerator

and a better storage of frozen

food.

We recommend

the use of plastic containers

with tight fit-

ting lids, aluminium

trays, aluminium

foils, non permeable

plastic wraps and plastic-coated

paper.

Sealing

When sealing the food in bags, squeeze out the air (liquids

need a headspace

to allow for expansion).

Twist the top

and fasten the tie securely.

Put the label inside transparent

bags; use self-adhesive

la-

bel on outside of opaque ones.

Freezing

fruits

Select ripe, blemish-free

fruits. Wash, peel, trim, pit and sli-

ce as needed.

Pack in rigid containers

or other recommended

material.

Leave a head space to allow liquids to expand during freez-

ing.

Freezing

vegetables

For best results freeze fresh picked up vegetables.

Wash in cold water, sort and cut into appropriate

sizes.

Blanch and pack in recommended

container and freeze.

Do not freeze lettuce, celery, carrot sticks, potatoes or fresh

tomatoes.

All will become limp or mushy. Tomatoes will collapse when

thawed.

Freezing

meats

Flat cuts or patties

should

be wrapped

individually

or in

layers separated

by a double thickness of freezer wrap.

Freezing

cooked

food

Prepare cooked food as you would for the table: shorten

the cooking

time 10 to 15 minutes to allow for additional

cooking during reheating. Omit seasonings

and part of the

liquid. Plan to add them at reheating time.

Cool as rapidly as possible and freeze at once.

Liquid or semi-liquid

dishes may be frozen in recommended

containers

with a head-space.

Casseroles

and other more

solid foods may be frozen in the baking container.

Freezing

baked food (pastry and bread)

Wrap baked breads in recommended

material.

Thaw in wrapping.

Unbaked yeast breads can be frozen af-

ter the first rising. Punch down, wrap and freeze.

Bake cookies as usual. Cool and freeze on trays, then pack

in recommended

freezer bags or cartons. Unbaked cookies

may be dropped,

molded

or rolled and frozen on cookie

trays. Store in bag or cartoon: bake without thawing.

Fruit pies are best frozen unbaked.

Bake without thawing.

FOOD STORAGE CHART

Storage times will vary according

to the quality of the food,

the type of packaging

or wrap used (moisture and vapour

proof), and the storage temperature.

FOOD

STORAGE TIME

FRUITS

Fruit juice concentrate

Fruits (general)

Citrus fruit and juices

12 months

8 to 12 months

4 to 6 months

VEGETABLES

Commercially

frozen

Home frozen

8 months

8 to 12 months

MEAT

Sausages

Hamburgers

Beef, veal, lamb

4 week or less

1 month

2 to 3 months

Roasts

Beef

6 to 12 months

Veal and lamb

6 to 12 months

Pork

4 to 8 months

Fresh sausages

1 to 2 months

FISH

Cod, flounder, sole

6 months

Blue fish, salmon

2 to 3 months

Mackerel, perch

2 to 3 months

Breaded fish (purchased)

3 months

Clams, oysters, cooked fish, crab

3 to 4 months

Alaskan crab

10 months

Shrimp, uncooked

12 months

POULTRY

Chicken or turkey (whole or parts)

12 months

Duck

6 months

Giblets

2 to 3 months

Cooked poultry with gravy

6 months

Slices (no gravy)

1 month

STEWS

Meat, poultry and fish

2 to 3 months