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PRECAUTION WHEN FREEZING FOOD
Before hot foods are put into the refrigerator, first let them cool until their
temperature reaches the room temperature. Divide the food into small portions,
so it is easier for it to be stored in the fresh food area. Each portion should be
marked so the contents and date can be checked before cooking. Each portion
of the food should be not more than 5.5 pounds (2.5 kg). The food should be
in packages before it is frozen. Keep the surface of the package dry. This keeps
the packs from freezing together. The package material of the foods should be
odorless and airproof so different stored foods may be mixed without affecting
their quality. Food should be stored based on use. Food should be classified
according to its use. Write the date, expiration date, and food name on the
outside of packing materials so you can be assured of the food and when it is
safe to eat. Take food from the freezer to defrost when needed. Defrosted food
cannot be frozen again unless it is cooked. Otherwise, it will affect food quality
and safety. Do not put too much fresh food into the freezer at once. This could
go beyond the freezer's cooling capacity. (Refer to "Technical Data.")
USAGE OF ICEMAKER
1. Preparation before using the icemaker:
a) Cut the water pipe according to need, and avoid bending the water
pipe too much. Usually the length should be less than 18ft. (5 m). If the
water pipe is too long, the ice maker capacity will be affected because
there is not enough water pressure.
b) The water pipe cannot stand heat. Keep it away from heat sources.
c) You may want to have a service engineer install the water pipe.
d) Water supply pipe instructions: The cold water pressure should be
between 21-123 psi for automatic ice making.
e) The water filter is for removing chlorine and odors from the water. It
cannot sterilize or destroy anything–therefore, make sure to connect the
water pipe to a drinkable water source.
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