User manual SUB-ZERO PRO48

[. . . ] PRO 48 USE & CARE GUIDE Caring for your Sub-Zero and everything in it. Contents PRO 48 Refrigeration . 31 Features and specifications in this guide and on the website are subject to change at any time without notice. Check our website, subzero. com, for the most up-to-date specifications. SUB-ZERO® is a registered trademark of Sub-Zero, Inc. Important Note To ensure the safe and efficient use of Sub-Zero equipment, please take note of the following types of highlighted information throughout this guide: IMPORTANT NOTE highlights information that is especially relevant to a problem-free installation. [. . . ] 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. Food Storage Recommendations 16 Keeping Food Safe to Eat Most food-borne illness is caused by bacteria such as 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: WHEN YOU STORE FOOD · 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. · Store raw meat, poultry and seafood separate from other foods. · Never taste food that looks or smells strange to test its freshness. · For refrigerator storage, leave raw meat, poultry and seafood in its original wrapper unless it is torn. · Wrap food stored in the refrigerator 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. WHEN YOU'RE SHOPPING · 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. Food Storage Recommendations 17 subzero. com Keeping Food Safe to Eat WHEN YOU PREPARE FOOD WHEN YOU COOK FOOD · Clean everything that comes in contact with food. · Wash your hands for 20 seconds before and after handling food. · Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. [. . . ] Record this information below for future reference. BEFORE CALLING FOR SERVICE Before calling a Sub-Zero authorized service center, refer to the Troubleshooting Guide on pages 27­29. 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. PRODUCT REGISTRATION Register your new Sub-Zero today so that we may ensure your satisfaction. You may register by one of the following options: 1) Mail in the completed Sub-Zero Product Registration Card. [. . . ]