CHAPTER -4: FOOD STORAGE. Sharp SJ-BF237M01X-EN

CHAPTER -3: USING YOUR FRIDGE FREEZER

Adapti-Lift Door Shelf (In some models)

Six different height adjustments can be made to provide storage areas that you need by

Adapti-Lift door shelf.

To change the position of Adapti-Lift door shelf ;

Hold the bottom of the shelf and pull the buttons on the side of the door shelf direction of arrow. (Fig.1)

Position door shelf the height you need by moving up and down. After you get the position that you want the door shelf, release the buttons on the side of the door shelf (Fig.2)

Before releasing the door shelf, move up down and make sure the door shelf is fixed.

Note: Before moving door shelf is loaded, you must hold the shelf by supporting the bottom. Otherwise, door shelf could fall off the rails due to the weight. So damage may occur on the door shelf or rails.

Fig. 1

Fresh dial

Fig. 2

The Fresh Dial (In some models)

If the crisper is full, the fresh dial located in front of the crisper should be opened. This allows the air in the crisper and the humidity rate to be controlled, to increase the life of food within.

The dial, located behind the shelf, must be opened if any con densation is seen on the glass shelf.

Visual and text descriptions in the accessories section may vary according to the model of your appliance.

CHAPTER -4: FOOD STORAGE

Refrigerator Compartment

• To reduce humidity and avoid the consequent formation of frost, always store liquids in sealed containers in the refrigerator. Frost tends to concentrate in the coldest parts of the evaporating liquid and, in time, your appliance will require more frequent defrosting.

• Never place warm food in the refrigerator. Warm food should be allowed to cool at room temperature and should be arranged to ensure adequate air circulation in the refrigerator compartment.

• Make sure no items are in direct contact with the rear wall of the appliance as frost will develop and packaging will stick to it. Do not open the refrigerator door frequently.

• We recommend that meat and clean fish are loosely wrapped and stored on the glass shelf just above the vegetable bin where the air is cooler, as this provides the best storage conditions.

• Store loose fruit and vegetable items in the crisper containers.

• Store loose fruit and vegetables in the crisper.

• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables (green leaves, broccoli, carrot, etc.) being affected by ethylene-releaser fruits (banana, peach, apricot, fig etc.).

• Do not put wet vegetables into the refrigerator.

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CHAPTER -4: FOOD STORAGE

• Storage time for all food products depends on the initial quality of the food and an uninterrupted refrigeration cycle before refrigerator storage.

• To avoid cross-contamination do not store meat products with fruit and vegetables. Water leaking from meat may contaminate other products in the refrigerator. You should package meat products and clean any leakages on the shelves.

• Do not put food in front of the air flow passage.

• Consume packaged foods before the recommended expiry date.

• 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.

• Do not put hot food in the refrigerator immediately, wait for the temperature to pass outside. Hot foods increase the degree of your refrigerator and cause food poisoning and unnecessary spoiling of the food.

• Meat, fish, etc. should be store in the chiller compartment of the food, and the vegetable compartment is preferred for vegetables. (if available)

• To prevent cross contamination, meat products and fruit vegetables are not stored together.

• Foods should be placed in the refrigerator in closed containers or covered to prevent moisture and odors.

NOTE : Potatoes, onions and garlic should not be stored in the refrigerator.

The table below is a quick guide to show you the most efficient way to store the major food groups in your refrigerator compartment.

Food Maximum storage time How and where to store

Vegetables and fruits

Meat and fish

1 week

2 - 3 Days

Vegetable bin

Wrap in plastic foil, bags, or in a meat container and store on the glass shelf

Fresh cheese

Butter and margarine

Bottled products e.g. milk and yoghurt

Eggs

Cooked food

3 - 4 Days

1 week

Until the expiry date recommended by the producer

1 month

2 days

On the designated door shelf

On the designated door shelf

On the designated door shelf

On the designated egg shelf

All shelves

Freezer Compartment

• The freezer is used for storing frozen food, freezing fresh food, and making ice cubes.

• For freezing fresh food; wrap and seal fresh food properly, that is the packaging should be air tight and shouldn’t leak. Special freezer bags, aluminium foil polythene bags and plastic containers are ideal.

• Do not store fresh food next to frozen food as it can thaw the frozen food.

• Before freezing fresh food, divide it into portions that can be consumed in one sitting.

• Consume thawed frozen food within a short period of time after defrosting

• Never place warm food in the freezer compartment as it will thaw the frozen food.

• Always follow the manufacturer's instructions on food packaging when storing frozen food. If no information is provided food, should not be stored for more than 3 months from the date of purchase.

• When purchasing frozen food, make sure that it has been stored under appropriate conditions and that the packaging is not damaged.

• Frozen food should be transported in appropriate containers and placed in the freezer as soon as possible.

• Do not purchase frozen food if the packaging shows signs of humidity and abnormal swelling. It is probable that it has been stored at an unsuitable temperature and that the contents have deteriorated.

• The storage life of frozen food depends on the room temperature, the 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 packaging and never exceed the maximum storage life indicated.

• The maximum amount of fresh food (in kg) that can be frozen in 24 hours is indicated on the appliance label.

• To use the maximum capacity of the freezer compartment, use the glass shelves for the upper and middle section, and use the lower basket for the bottom section.

• Use the fast freezing shelf to freeze home cooking (and any other food which needs to be frozen quickly) more quickly because of the freezing shelf’s greater freezing power. Fast freezing shelf is the bottom drawer of the freezer compartment.

NOTE: If you attempt to open the freezer door immediately after closing it, you will find that it will not open easily. This is normal. Once equilibrium has been reached, the door will open easily.

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CHAPTER -4: FOOD STORAGE

Important note:

• Never refreeze thawed frozen food.

• 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 of time. Therefore, add small amounts of spices to food to be frozen, or the desired spice should be added after the food has thawed.

• The storage time of food is dependent on the type of oil used. Suitable oils are margarine, calf fat, olive oil and butter. Unsuitable oils are peanut oil and pig fat.

• Food in liquid form should be frozen in plastic cups and other food should be frozen in plastic folios or bags.

The table below is a quick guide to show you the most efficient way to store the major food groups in your freezer compartment.

Meat and fish Preparation

Steak

Lamb meat

Veal roast

Veal cubes

Lamb cubes

Minced meat

Wrap in foil

Wrap in foil

Wrap in foil

In small pieces

In pieces

In packaging without using spices

Giblets (pieces) In pieces

Bologna sausage/salami Should be kept packaged even if it has a membrane

Chicken and turkey

Goose and duck

Wrap in foil

Wrap in foil

In 2.5 kg portions or as fillets Deer, rabbit, wild boar

Freshwater fish

(Salmon, Carp, Crane,

Catfish)

Lean fish (Bass, Turbot,

Flounder)

After cleaning the bowels and scales of the fish, wash and dry it. If necessary, remove the tail and head.

Fatty fishes (Tuna,

Mackerel, Bluefish,

Anchovy)

Shellfish

Caviar

Clean and in a bag

In its packaging, or in an aluminium or plastic container

Maximum storage time

(months)

6 - 8

6 - 8

6 - 8

6 - 8

4 - 8

1 - 3

1 - 3

4 - 6

4 - 6

6 - 8

2

4

2 - 4

4 - 6

2 - 3

Snails In salty water, or in an aluminium or plastic container 3

NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it must not be re-frozen.

Vegetables and Fruits

String beans and beans

Beans

Cabbage

Carrot

Pepper

Spinach

Preparation

Wash, cut into small pieces and boil in water

Hull, wash and boil in water

Clean and boil in water

Clean, cut into slices and boil in water

Cut the stem, cut into two pieces, remove the core and boil in water

Wash and boil in water

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Maximum storage time

(months)

10 - 13

12

6 - 8

12

8 - 10

6 - 9