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.

15

Page 15
Image 15
Sub-Zero ICBBI-36UG, ICBBI-30UG manual Keepi NG FO OD AT ITS Best

ICBBI-36UG, ICBBI-30UG specifications

The Sub-Zero ICBBI-30UG and ICBBI-36UG are luxurious undercounter refrigerators that embody cutting-edge technology, innovative design, and unparalleled performance. Sub-Zero is renowned for its commitment to quality and mastery in refrigeration, making these models a standout choice for discerning homeowners who appreciate both form and function.

One of the main features of the ICBBI-30UG and ICBBI-36UG is their precise temperature control. Utilizing advanced electronic technology, these models maintain optimal temperatures for the preservation of food and beverages. The dual refrigeration system distinctly separates the cooling compartments to ensure that each area maintains its ideal climate, providing an environment that prevents spoilage and extends the freshness of perishables.

A key characteristic of both models is their energy efficiency. The Sub-Zero refrigerators come equipped with high-efficiency compressors and additional insulation, which minimize energy consumption while providing excellent cooling performance. Not only does this contribute to sustainability, but it also helps homeowners save on energy bills.

Another notable aspect is the sleek design. The ICBBI-30UG and ICBBI-36UG feature customizable front panels, allowing homeowners to match the refrigerators to their kitchen décor seamlessly. The flush installation ensures a built-in look that integrates elegantly into any space. Moreover, the interior showcases innovative LED lighting, providing brilliant illumination while enhancing visibility for easy access to stored items.

The models also include advanced humidity controls that assist in preserving the quality of fruits and vegetables. These units utilize separate crisper drawers with specific humidity settings, ensuring that produce is kept fresh and flavorful for longer durations.

Additionally, the Sub-Zero ICBBI-30UG and ICBBI-36UG highlight their commitment to convenience with easy-to-use touchscreen controls and adjustable shelving. The smart design enhances accessibility and organization, making it easy for users to arrange items according to their preferences.

Overall, the Sub-Zero ICBBI-30UG and ICBBI-36UG combine superior cooling technology with luxury aesthetics. As leaders in kitchen refrigeration, Sub-Zero continues to set the standard with products that deliver exceptional performance, reliability, and style, making these models an outstanding investment for any culinary enthusiast.