Jocel JSBS014634 Instruction Manual page 58

• During cleaning, make sure that no water will enter the switch, control panel, door lamp and
• top control box.
• Remove dirt from the outside of Side by Side with mild cleaner, then wipe with clean soft cloth,
• and let the Side by Side dry naturally.
• When cleaning door sealing strip, always use clean water, wipe with dry cloth and let it dry
• naturally. Wet soft cloth with warm water or neutral cleaner to wipe the Side by Side body except
• the door sealing strip.
• lt is forbidden to flush the Side by Side directly with water, which will affect electrical insulation
• properties, etc.
• lt is forbidden to clean the Side by Side with metal wipers, ware brushes, coarse abrasive
• cleaners, strong alkaline detergents, or flammable or toxic cleaning fluids.
DAIRY FOODS AND EGGS
• Most pre-packed dairy foods have a recommended 'use by/best before/best by/ date stamped
on them. Store them in the fridge compartment and use within the recommended time.
• Butter can become tainted by strong smelling foods so it is best stored in a sealed container.
Eggs should be stored in the fridge compartment.
RED MEAT
• Place fresh red meat on a plate and loosely cover with waxed paper, plastic wrap or foil.
• Store cooked and raw meat on separate plates. This will prevent any juice lost from the raw meat
from contaminating the cooked product.
POULTRY
• Fresh whole birds should be rinsed inside and out with cold running water, dried and placed on
a plate. Cover loosely with plastic wrap or foil Poultry pieces should also be stored this way.
Whole poultry should never be stuffed until just before cooking, otherwise food poisoning may
result.
FISH AND SEAFOOD
• Whole fish and fillets should be used on the day of purchase. Until required refrigerate on a plate
loosely covered with plastic wrap, waxed paper or foil. lf storing overnight or longer, take
particular care to select very fresh fish.
• Whole fish should be rinsed in cold water to remove loose scales and dirt and then patted dry
with paper towels. Place whole fish or fillets in a sealed plastic bag.
• Keep shellfish chilled at all times. Use within 1-2 days.
PRECOOKED FOODS AND LEFTOVERS
• These should be stored in suitable covered containers so that the food will not dry out. Keep for
only 1-2 days.
• Reheat leftovers only once and until steaming hot.
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