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Copy of genuine owners/operators manual, very useful
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The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
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Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
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I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
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The manual was very helpfull, it answerdes all my questions, and i was surprized to find the original manual on this site! Big thumbs uP:)
Freezing food in your freezer
To wrap foods:
1. Cut sheet of wrapping material about onethird longer than distance around food to be wrapped. Place wrapping sheet on flat surface with food in center of sheet.
When freezer has cooled to a safe storage temperature, it may be loaded with frozen food. When you plan to freeze unfrozen food, see the following chart for the amount to freeze at one time.
2. Bring
front
and
back
of wrapping
to-
POUNDS OF FOOD TO FREEZE AT ONE TIMESize of Meat or Vegetables Freezer Fish or Fruit 9 cu. ft. (255 L) 18 Ibs. (8.1 kg] 27 Ibs. (12.2 kg]
gether and fold In toward food, making at least two one inch (2.5 cm) folds until food fits tightly against wrapping.
.These amounts mendations. If frozen food are freezer, the rate quality products
are based too many packed at of freezing result.
on USDA recompackages of unone time into the is too slow. Poor
3. Crease ends close to food to eliminate pot kets.
air
Packaging
and Sealing
Food...
Airtight packaging is important in freezing foods. Containers and wrappings should be moisture and vapor-proof and packages should be sealed carefully to keep moisture in and air out. Freezer burn can result if food is not properly wrapped. When this happens food dehydrates and is of poor quality.
4. Press all air from package. Fold each end over twice. Make sure fold is tight and fasten against end of package with freezer tape. Note: When packaging meats that have not been boned, pad sharp edges with extra wrap or use stockinette to protect against tearing or puncturing. 5
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