Sub-Zero 700 SERIES Use And Care Manual page 19

When You Store Food
Food stored in refrigerator units
should be wrapped in foil or
plastic wrap, or placed in plastic
bags or airtight containers to
keep it from drying out. Date
and label all packages.
Food stored in freezer units
should be wrapped in freezer
wrap, or placed in freezer-
quality plastic bags or freezer
containers. (Single layers of
aluminum foil may not be
adequate-this wrap can develop
holes and cause freezer burn.)
Date and label all packages.
When You Prepare 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. Rinse
with a dilute chlorine bleach
solution —2 teaspoons/1 quart
of water.
Use clean kitchen towels,
sponges and cloths. Replace
sponges every few weeks.
Use disposable plastic gloves if
you have an infected cut or burn
on your hands.
Thaw food in the refrigerator or
microwave, not on the counter.
When you thaw food in a
microwave oven, you should
cook it immediately.
Marinade food only in the
refrigerator. Do not save the
marinade to use again.
Rinse poultry and seafood in
cold water before cooking.
Avoid cross contamination in
preparing food. Keep raw meat,
poultry, and seafood and their
juices away from other food.
For example, don't use the same
surface and utensils for pre-
paring raw meat, poultry and
seafood as you would for
preparing salad ingredients.
Thoroughly clean your cutting
boards (plastic and wooden).
Wash with hot water and soap,
and rinse with a dilute chlorine
bleach solution —2 teaspoons/1
quart of water.
19