EN
16
Freezing fresh food
• Wrap or cover the food before placing
them in the refrigerator.
• Hot food must cool down to the room
temperature before putting them in the
refrigerator.
• The foodstuff that you want to freeze must
be fresh and in good quality.
• Foodstuff must be divided into portions
according to the family’s daily or meal
based consumption needs.
• The foodstuff must be packaged in an
airtight manner to prevent them from
drying even if they are going to be kept for
a short time.
• Materials to be used for packaging
must be tear-proof and resistant to cold,
humidity, odor, oils and acids and they
must also be airtight. Moreover, they
must be well closed and they must be
made from easy-to-use materials that are
suitable for deep freeze usage.
• Frozen food must be used immediately
after they are thawed and they should
never be re-frozen.
• Please observe the following instructions
to obtain the best results.
1. Do not freeze too large quantities of food
at one time. The quality of the food is best
preserved when it is frozen right through
to the core as quickly as possible.
2. Placing warm food into the freezer
compartment causes the cooling system
to operate continuously until the food is
frozen solid.
3. Take special care not to mix already frozen
food and fresh food.
Freezer
Compartment
Setting
Fridge
Compartment
Setting
Explanations
-18°C
4°C
This is the normal recommended setting.
-20,-22 or -24°C
4°C
These settings are recommended when the ambient temperature exceeds 30°C.
Quick Freeze
4°C
Use when you wish to freeze your food in a short time. Your refrigerator will return to its
previous mode when the process is over.
-18°C or colder
2°C
If you think that your fridge compartment is not cold enough because of the hot conditions
or frequent opening and closing of the door.
-18°C or colder
Quick Fridge
You can use it when your fridge compartment is overloaded or if you wish to cool down
your food rapidly. It is recommended that you activate quick fridge function 4-8 hours
before placing the food.
