User manual SUB-ZERO 700UC GUIDE

[. . . ] I N T E G R AT E D R E F R I G E R AT I O N USE & CARE INFORMATION CONTENTS Sub-Zero Integrated Refrigeration Sub-Zero Integrated Features Sub-Zero Integrated Models Sub-Zero Integrated Use & Care Keeping Food at Its Best Food Storage Recommendations Troubleshooting Guide Service Information Sub-Zero Warranty 3 4 5 9 18 22 27 30 31 As you read this Use & Care Information, take particular note of the CAUTION and WARNING symbols when they appear. This information is important for safe and efficient use of the Sub-Zero equipment. signals a situation where minor injury or product damage may occur if you do not follow instructions. states a hazard that may cause serious injury or death if precautions are not followed. In addition, this Use & Care Information may signal an IMPORTANT NOTE which highlights information that is especially important. SUB-ZERO ® is a registered trademark of Sub-Zero Freezer Company, Inc. S U B - Z E R O I N T E G R AT E D R E F R I G E R AT I O N T H A N K YO U I N T E G R AT E D R E F R I G E R A T I O N Thank you for purchasing your new Sub-Zero Integrated unit. With Sub-Zero, you can rely on a 60-year tradition of quality and reliability. Your Sub-Zero is protected by a warranty that is one of the finest in the industry. [. . . ] In addition, good handling practices can minimize the rate of changes in food. H A N D L I N G R E C O M M E N D AT I O N S Follow the recommended storage times and temperatures in this guide. Your Sub-Zero unit helps to slow the ripening process by tailoring 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. Don't taste it to check if it's okay. 18 K E E P I N G F O O D AT I T S B E S T K E E P I N G F O O D S A F E TO E AT Most food-borne illness is caused by bacteria such a Staphylococcus, Salmonella, E-coli and Clostridium botulinum, the bacteria that causes botulism. These bacteria grow rapidly at temperatures between 40°F (4°C) and 140°F (60°C), a range that's called the Danger Zone. 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: W H E N YO U S TO R E F O O D Monitor temperatures of the refrigerator and freezer sections on the electronic control panel of your Sub-Zero unit. Keep the refrigerator temperature at 40°F (4°C) or below and freezer temperature at 0°F (-18°C). Follow the recommended refrigerator and freezer storage times and temperatures in this guide. For refrigerator storage, leave raw meat, poultry and seafood in its original wrapper unless it is torn. 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. 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. Single layers of aluminum foil may tear and cause freezer burn. W H E N YO U ' R E S H O P P I N G Place packages of raw meat, seafood or poultry in plastic bags to keep them from dripping on other foods. 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. Discard hot or cold deli food that has been at room temperature for more than two hours. 19 K E E P I N G F O O D AT I T S B E S T K E E P I N G F O O D S A F E TO E AT W H E N YO U P R E PA R E F O O D Clean everything that comes in contact with food. Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. [. . . ] Model Number Serial Number Installation Date Sub-Zero Authorized Service Center and Phone Sub-Zero Dealer and Phone B E F O R E C A L L I N G F O R S E RV I C E Before calling a Sub-Zero authorized service center, refer to the Troubleshooting Guide on pages 27-29. Check the household fuse or circuit breaker to see if it has been blown or tripped and that the electrical connection to the appliance has not been disconnected. A power outage may also have caused a disruption in service. The information and images in this guide are the copyright property of Sub-Zero Freezer Company, Inc. Neither this book nor any information or images contained herein may be copied or used in whole or in part without the express written permission of Sub-Zero Freezer Company, Inc. [. . . ]