Sub-Zero ICBBI-36UG, ICBBI-30UG manual Keepi NG FO OD AT ITS Best

KEEPI NG FO OD AT ITS BEST

KEEP ING FOO D FRE SH

Your Sub-Zero unit features our unique dual compressor refrigeration system to keep food fresher longer. However, the quality and safety of your food also depends on how you handle it.

The information in this section gives you the most up-to-date handling and storage recom- mendations to help you keep food at its best. If you have specific questions that are not addressed here, contact a University or County Extension Service or your local utility company.

Most food inevitably deteriorates over time. From the very beginning until it is consumed, food undergoes changes. Microorganisms get into food, multiply and cause spoiling.

Enzymes that occur naturally in food continue the ripening process even after the food is har- vested. Improper temperatures cause food to deteriorate faster. Changes in humidity cause wilting and shriveling that can lead to spoiling.

Sub-Zero’s dual refrigeration system is specifi- cally designed to combat these changes and keep your food fresh longer. The individual refrigerator and freezer systems have been designed to maintain accurate, consistent tem- peratures and proper humidity levels for longer food life expectancy. Dual refrigeration elimi- nates transfer of fresh food odors to frozen food or ice and does not freeze the moisture out of the air in the fresh food section.

In addition, good handling practices can mini- mize the rate of changes in food.

HANDLI NG RE CO MMEN DATI ON S

•Follow the recommended storage times and temperatures in this guide. Your Sub-Zero unit helps to slow the ripening process by tai- loring temperatures to each section as needed.

•Use specially designed compartments for dairy foods, deli foods and fresh produce. These compartments maintain temperature and humidity levels that keep specific food groups fresh.

•Rotate food in refrigeration units, using a first-in, first-out system.

•When food does spoil, it’s usually obvious. It becomes moldy, has an off-odor and looks rotten. But there are times when spoiling may not be so apparent. If you think a food has been stored too long, discard it. Don’t taste it to check if it’s okay.

KEE PI NG FOOD SAFE TO EAT

Most food-borne illness is caused by bacteria such a Staphylococcus, Salmonella, E-coliand Clostridium botulinum, the bacteria that causes botulism. These bacteria grow rapidly at temper- atures between 4˚C and 60˚C, a range that’s called the Danger Zone. Never leave food in the danger zone for more than two hours. When the bacteria have multiplied to the millions in warm temperatures, they cause illness. Some bacteria cause flu-like symptoms, while others cause serious illness or even death. Young children, the elderly and people who are already ill are more likely to become sick from food poisoning.

To reduce your risk of food-borne illness, use the following techniques to keep your food safe to eat:

WHE N YOU ’RE SHOP PIN G

•Place packages of raw meat, seafood or poultry in plastic bags to keep them from dripping on other foods.

•Shop for meat, seafood and poultry last. Don’t leave these foods in a hot car when you’ve finished shopping. Take along a cooler in hot weather or when you have to travel long distances.

•Check use by and sell by dates on foods to make sure they’re fresh. Use extra care when buying deli food. Buy only the amount you will use in 1–2 days. Discard hot or cold deli food that has been at room temperature for more than two hours.

WHEN YOU ST ORE FO OD

•Monitor temperatures of the refrigerator and freezer sections on the electronic control panel of your Sub-Zero unit. Keep the refrig- erator temperature at 4˚C or below and freezer temperature at -18˚C.

•Follow the recommended refrigerator and freezer storage times and temperatures in this guide.

•Store raw meat, poultry and seafood separate from other foods. Keep juices from these packages from dripping on other food.

•Never taste food that looks or smells strange to test its freshness. Discard it.

•For refrigerator storage, leave raw meat, poultry and seafood in its original wrapper unless it is torn. Repeated handling can intro- duce bacteria to these foods.

•Wrap food stored in the refrigerator unit in foil or plastic wrap, or place it in plastic bags or airtight containers to keep it from drying out. Date all packages.

•For freezer storage, use freezer wrap, freezer- quality plastic bags or aluminum foil over the commercial wrap if foods will be stored in the freezer for more than a couple of months.

This minimizes dehydration and quality loss. Single layers of aluminum foil may tear and cause freezer burn.

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