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perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
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Well Well Well!!!! Good manual perfect for my hobby!!! As Before you have done a very well done work!!!! Thank you
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Super nice! Good to have a manual in digital format.
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Great job supplying the manual.
Many of these products weerepretty obscure, so it was great that you had
the manual for it!
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Great manual, would not have been able to operate my machine without it!!
James Dawson August 18, 2012
FREEZING & STORING FROZEN FOODS
The freezer section is designed for storage of commercially frozen foods and for freezing foods at home. Packaging - The secret of successful freezing is in the packaging. The wrap you use must be air, moisture and vapor proof. The way you close and seal the package must not allow air, moisture or vapor in or out. Packaging done in any other way could cause food odor and taste transfer throughout the refrigerator and drying of frozen food. Rigid polyethylene (plastic) containers with tightfitting lids, straight-sided canning/freezing jars, heavy-duty aluminum foil, plastic-coated paper and nonpermeable plastic wraps (made from a Saran film] are recommended. NOTE: Heatsealed boiling bags are easy to use and can be used by themselves or as carton liners. Sealing-When sealing foods in bags squeeze out the air [liquids need headspace to allow for expansion).Twist the top and turn it back. Fasten tie securely around the doubled-over tail. Put the label inside transparent bags; use self-adhesive label on outside of opaque ones.
DO NOT USE: l Bread wrappers l Non-polyethylene plastic containers Containers without tight lids l Waxed paper l Waxed-coated freezer wrap l Thin, semi-permeable wrap None of these are totally moisture, air or vapor proof. The use of these wrapplngs could cause food odor and taste transfer and dryIng of frozen food.
l
Air-tight wrapping calls for �drugstore� wrap. Cut the sheet about one-third longer than the distance around the food. Bring the ends together and fold in [toward the food] at least twice to seal out air. Crease ends close to food, press air from package. Fold tips over twice. Finish package and tape closed. NOTE: With unboned meats, pad sharp edges with extra wrap or use stockinette to protect the wrap from punctures. 10
Freezing Fruits - Select ripe, blemish-free fruits. Be sure they taste as good as they look. Wash 2 to 3 quarts (liters) at a time and drain. Fruitthat stands in water may lose food value and become soggy. Sort, peel, trim, pit and slice as needed. Pack in rigid wide-mouthed containers or other recommended material. Leave head space to allow liquids to expand during freezing.
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