User manual SUB-ZERO BUILT-IN

[. . . ] USE & CARE GUIDE Built-In Refrigeration Contents Built-In Refrigeration . 31 Water Filtration System Performance Data . 43 Features and specifications are subject to change at any time without notice. Visit our website, subzero. com for the most up-to-date information. Important Note To ensure the safe and efficient use of Sub-Zero equipment, please take note of the following types of highlighted information throughout this guide: IMPORTANT NOTE highlights information that is especially important. [. . . ] Most food inevitably deteriorates over time. From the very beginning until it is consumed, food undergoes changes. Microorganisms get into food, multiply and cause spoiling. Enzymes that occur naturally in food continue the ripening process even after the food is harvested. Improper temperatures cause food to deteriorate faster. Changes in humidity cause wilting and shriveling that can lead to spoiling. Sub-Zero's dual refrigeration system is specifically designed to combat these changes and keep your food fresh longer. The individual refrigerator and freezer systems have been designed to maintain accurate, consistent temperatures and proper humidity levels for longer food life expectancy. Dual refrigeration eliminates transfer of fresh food odors to frozen food or ice and does not freeze the moisture out of the air in the fresh food section. In addition, good handling practices can minimize the rate of changes in food. HANDLING RECOMMENDATIONS · Follow the recommended storage times and temperatures in this guide. Your Sub-Zero unit helps to slow the ripening process by tailoring temperatures to each section as needed. · Use specially designed compartments for dairy foods, deli foods and fresh produce. These compartments maintain temperature and humidity levels that keep specific food groups fresh. · Rotate food in refrigeration units, using a first-in, first-out system. · When food does spoil, it's usually obvious. It becomes moldy, has an off-odor and looks rotten. But there are times when spoiling may not be so apparent. If you think a food has been stored too long, discard it. Don't taste it to check if it's okay. Food Storage Recommendations 28 Keeping Food Safe to Eat Most food-borne illness is caused by bacteria such as staphylococcus, salmonella, e-coli and clostridium botulinum (the bacteria that causes botulism). These bacteria grow rapidly at temperatures between 40°F (4°C) and 140°F (60°C), a range that's called the "danger zone". Never leave food in the danger zone for more than two hours. When the bacteria have multiplied to the millions in warm temperatures, they cause illness. [. . . ] For warranty purposes, you will also need the date of installation and the name of your authorized Sub-Zero dealer. Record this information below for future reference. BEFORE CALLING FOR SERVICE Before calling a Sub-Zero authorized service center, refer to the troubleshooting guide on pages 39­41. Check the household fuse or circuit breaker to see if it has been blown or tripped and that the electrical connection to the appliance has not been disconnected. A power outage may also have caused a disruption in service. PRODUCT REGISTRATION Register your new Sub-Zero today so that we may ensure your satisfaction. [. . . ]