Sharp SJF790STSL Operation Manual - Page 7

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STORING FOOD

Small foods

Juice etc.

Bottles etc.

Frozen foods

(Small size)

Frozen foods

(Big size)

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 the vegetable crisper or the fruit case.

If you store a lot of vegetables, dew may form. This has no

effect on the operation or the performance. Use a dry cloth to

remove the dew.

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.

Vegetables

Fruits

● Vegetables are improper

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

Small foods

Eggs etc.

Bottles etc.

(Big size)

Meat, Fish, Poultry etc.

in this case. They may be

frozen.

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