Chapter -4: Food Storage Guidance; Refrigerator Compartment; Freezer Compartment - Sharp SJ-BA35CHXIE-EU Bedienungsanleitung

CHAPTER -4: FOOD STORAGE GUIDANCE

Refrigerator compartment

• To reduce frost build up never place liquids with unsealed containers in the fridge compartment.
• Allow warn or hot food to cool down before storing. This helps reduce power consumption.
• To avoid frost build-up ensure that nothing is stored touching the back wall.
• The coldest area of the refrigerator is at the bottom. We recommend to use this area to store food that will perish
easily, such as fish, ready meals, baked goods or dairy products. The warmest area is the top shelf of the door.
We recommend you store butter or cheese here.
Important Note:
• Cover any finished dishes when you put them in the
fridge. Place them in the fridge when they are cool,
otherwise temperature/humidity inside the fridge
increases and this causes the fridge to operate more.
Covering food and beverages also preserves their
flavour and aroma.
• Potatoes, onion and garlic shouldn't be kept in the
fridge.
• Please avoid the foods from touching to temperature
sensor which is located at refrigerator compartment.
In order to keep optimum preservation temperature in
refrigerator compartment, foods mustn't contact with
the sensor.

Freezer compartment

• Use the freezer to store frozen foods for long periods
of time and make ice cubes.
• To freeze fresh food - ensure that as much of the
surface of food to be frozen is in contact with the
cooling surface.
• Do not put fresh food on either side of frozen food as it can thaw it.
• While freezing fresh foods(i.e meat,fish and mincemeat),divide into portion sizes.
• Once the unit has been defrosted replace the foods into freezer and remember to consume them in a short
period of time.
• Never place warm food in the freezer compartment.
• The instructions shown on frozen food packages should always be followed carefully and if no information is
provided food should not be stored for more than 3 months from the purchased date.
• When buying frozen foods ensure that these have been frozen at suitable temperatures and that the packing
is intact.
• Frozen foods should be transported in appropriate containers to maintain the quality of the food and should be
stored in the freezer as soon as possible.
• If a package of frozen food shows signs of humidity and abnormal swelling it has been previously stored at an
unsuitable temperature and that the contents have deteriorated.
• The storage life of frozen foods depends on the room temperature, thermostat setting, how often the door is
opened, the type of food and the length of time required to transport the product from the shop to your home.
Always follow the instructions printed on the package and never exceed the maximum storage life indicated.
That; If you decide to open the freezer door again immediately after closing, it may be difficult to re-open. This is normal
and after the freezer has reached an equilibrium condition the door will open easily.
Important note:
• Frozen foods, when thawed, should be cooked just like fresh foods. If they are not cooked after being thawed
they must NEVER be re-frozen.
• The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar, assorted spices, ginger,
garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes and they assume a strong taste when they
are stored for a long period. Therefore, only add a small amount of spice if planning to freeze, or the desired
spice should be added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable oils are margarine, calf fat, olive oil and
butter and the unsuitable oils are peanut oil and pig fat.
• The food in liquid form should be frozen in plastic cups and the other food should be frozen in plastic folios or
bags.
• For normal working conditions, it will be sufficient to adjust the temperature setting of your refrigerator to +4 °C.
• The temperature of the fridge compartment should be in the range of 0-8 °C, fresh foods below 0 °C are iced
and rotted, bacterial load increases above 8 °C, and spoils.
Temperature sensor area
EN -16-