User Manual

6
MILK
MILK
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 the
Vegetable crisper. Those fruits and vegetables
with thick skins e.g. oranges do not require
wrapping.
Dairy Products & Eggs
• Most dairy products have a use by date on the
outer packaging which informs the recom-
mended 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; oth-
erwise the foods will not be evenly cooled
throughout the refrigerator.
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.
Do not place food directly
in front of cold air outlet.
This may lead to the food
freezing.
IN
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