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Fast service, document is OK. Thanks! Searched for it long time.
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I was very pleased with the manual I got for my amateur (ham) radio. Without it I could not figure out how to input and/or change the P/L setting on my radio. It drove me nuts as the radio was essentially useless. That all changed when my manual came. Then it took only minutes and I was done. Now my radio works fine. This is an exceptionally good resource as it's a very easy and user friendly download. Thank you very much! Dziękujemy za!
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It answered my question, which was how to load the paper. I did notice that the very end of the manual was not visible.
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The product manual I received was exactly what I was looking for, delivered painlessly at a very fair price. I can't ask for any more than that.
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Very well done!!!!! congratulations. It was a bit longer than usual the wiating time even if it was on time (in 24 hours).
FOOD STORAGE TIPS
Fresh Food Storage
The fresh food compartment of a refrigerator should be kept between 34°F and 40°F with an optimum temperature of 37°K To check the temperature, place an appliance thermometer in a glass of water and place in the center of the refrigerator. Check after 24 hours. If the temperature is above 40°F adjust the controls as explained on page 4. Avoid overcrowding the refrigerator shelves, Overcrowding reduees the circulation of air around the fbod and results in uneven cooling, Leave breathing space around food containers for best cooling results. The storage requirements for different foods vary depending on the temperature and moisture needed. Refer to the Food Storage Chart on pages 10-11 for approximate storage times. To maintain the best possible quality, keep the follo\;iug considerations in mind: Meat and Cheese � To maaimize storage time store these items in the Meat/Cheese drawer. Refer to page 6 for temperature settings, Fruits and Vegetables
� Whentoringgetables,erispers s v the wi;l
perform better if the?, are at least two-thirds fiJll. If they are less them two-thirds fidl, ahvays store vegetables in plastic bags or airtight containers to reduce moisture loss. � Alw_ffs wrap odorous foods such as onions and cabbage so the odor does not transfbr to other fbods. � While vegetables need a certain amount of moisture to remain {?esh, too much moisture can shorten storage times (especially-lettuce). Be sure the vegetables are well drained before storing. It may also be helpful to place a layer of paper towels in the bottom oft;he bag to absorb anv excess moisture. Dairy Food
� Store butter and margarine in the Dairy;Compartment found in the refrigerator door. � Most dairy.."beds such as milk, cream, sour } cream and cottage cheese have f_ceslmessdates on their cartons for appropriate length of storage. Store these foods in the original carton and refrigerate immediately after purchasing and each use. Close carton lids tightly to keep out air and odors. � Occasionally mold will develop on the snrfiaee of hard cheeses (Swiss, Cheddar, Parmesan). The moldy areas can be trimmed away and the remaining cheese will still be flavorful and safe to eat.
� Storage in the Fresh Crisper drawers traps moisture to help keep fruits and vegetables fresh. � Fruit and vegetable quali_" affeets the length of storage. Quality can vay from item to item, variety to variety and season to season. For example, a rainy growing season can cause lettuce to be brown n4_en purchased or hro_ more quickly. Sort fruits and vegetables before storage and use bruised or soft items first, Discard those showing signs of decay,
Frozen
Food Storage
The freezer compartment of a refrigerator should be kept at 0°F or lower. To check the freezer, place an appliance thermometer between the fi'ozen packages and check after 24 hours. A freezer operates more efficiently when it is at least two-thirds full. If not this full, it xx_ill be helpful to fill milk cartons half full of water and place them in the freezel: Refer to the Food Storage Chart on pages 10-11 for approximate storage times. For the best results when freezing foods, lbllow these guidelines:
PAGE 8
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