User manual

• do not store warm food or evaporating liquids in the
refrigerator
• do cover or wrap the food, particularly if it has a
strong flavour
• position food so that air can circulate freely around
it
Hints for refrigeration
Useful hints:
Meat (all types) : wrap in polythene bags and place on
the glass shelf above the vegetable drawer.
For safety, store in this way only one or two days at the
most.
Cooked foods, cold dishes, etc..: these should be cov-
ered and may be placed on any shelf.
Fruit and vegetables: these should be thoroughly
cleaned and placed in the special drawer(s) provided.
Butter and cheese: these should be placed in special
airtight containers or wrapped in aluminium foil or pol-
ythene bags to exclude as much air as possible.
Milk bottles: these should have a cap and should be
stored in the bottle rack on the door.
Bananas, potatoes, onions and garlic, if not packed,
must not be kept in the refrigerator.
Hints for temperature inside the fridge
A suitable temperature inside the fridge is approx. +5°
C. It is normal with higher temperature in the top of the
fridge and lower temperature in the lower part. If the
temperature regulator is set to a too cold temperature,
the ambient temperature is high or if the fridge is fully
loaded the compressor will run for a longer time. This
results in colder temperature in the lower part of the
fridge due to the cold air that falls down. It may result
in that food with high water content start to freeze. If
too cold, change to a higher temperature setting.
If you want to check the
temperature of food stored
in the refrigerator, place a
glass of water centrally in
the cabinet, and put a prop-
er thermometer with an ac-
curacy of +/– 1 °C into it.
After 6 hours the tempera-
ture can be monitored. The
measuring shall be performed under steady-stated
conditions (without changing the load).
Hints for freezing
To help you make the most of the freezing process,
here are some important hints:
• the maximum quantity of food which can be frozen
in 24 hrs. is shown on the rating plate;
• the freezing process takes 24 hours. No further food
to be frozen should be added during this period;
• only freeze top quality, fresh and thoroughly
cleaned, foodstuffs;
• prepare food in small portions to enable it to be rap-
idly and completely frozen and to make it possible
subsequently to thaw only the quantity required;
• wrap up the food in aluminium foil or polythene and
make sure that the packages are airtight;
• do not allow fresh, unfrozen food to touch food which
is already frozen, thus avoiding a rise in temperature
of the latter;
• lean foods store better and longer than fatty ones;
salt reduces the storage life of food;
• water ices, if consumed immediately after removal
from the freezer compartment, can possibly cause
the skin to be freeze burnt;
• it is advisable to show the freezing in date on each
individual pack to enable you to keep tab of the stor-
age time.
Hints for storage of frozen food
To obtain the best performance from this appliance,
you should:
• make sure that the commercially frozen foodstuffs
were adequately stored by the retailer;
• be sure that frozen foodstuffs are transferred from
the foodstore to the freezer in the shortest possible
time;
• not open the door frequently or leave it open longer
than absolutely necessary.
• Once defrosted, food deteriorates rapidly and can-
not be refrozen.
• Do not exceed the storage period indicated by the
food manufacturer.
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