Use
GB
GB
Use
Storage into the freezer compartment
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Keep the freezer temperature at- 18°C.
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24 hours before freezing switch on the Power-freeze function; -for small quantities
of food 4-6 hours are sufficient.
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Hot food must be cooled to room temperature before storing in the freezer com-
partment.
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Food cut into small portions will freeze faster and be easier to defrost and cook. The
recommended weight for each portion is less than 2.5 kg
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It is better to pack food before putting it into the freezer. The outside of the pack-
aging must be dry to avoid bags sticking together. Packaging materials should be
odour-free, airtight, non-poisonous and nontoxic.
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In order to avoid expiration of storage periods, please note the freezing date, time
limit and name of the food on the packaging according to the storage periods of dif-
ferent foods.
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WARNING!:
Acid, alkali and salt etc. could erode the internal surface of the freezer.
Do not place the food having these substances (e.g. sea fish) directly on the internal
surface. Salt water in the freezer should be cleaned up immediately.
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Do not exceed the food storage times recommended by the manufacturers. Only
take the required amount of food out of the freezer.
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Consume defrosted food quickly. Defrosted food cannot be re-frozen unless it is
first cooked, otherwise it may bless edible.
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Do not load excessive quantities of fresh food in the freezer compartment. Refer
to the freezing capacity of the freezer – See TECHNICAL DATA or data at the type
plate.
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Food can be stored in the freezer at a temperature of at least -18°C for 2 to 12
months, depending on its properties (e.g., meat: 3-12 months, vegetables: 6-12
months)
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When freezing fresh food, avoid bringing it in contact with already frozen food. Risk
of thawing!
When storing commercially frozen foods, please follow these guidelines:
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Always follow manufacturers’ guidelines for the length of time you should store food
for. Do not exceed these guidelines!
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Try to keep the length of time between purchase and storage as short as possible to
preserve food quality.
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Buy frozen foods, which have been stored at a temperature of –18 °C or below.
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Avoid buying food which has ice or frost on the packaging – This indicates that the
products might have been partially defrosted and refrozen at some point – temper-
ature rises affect the quality of food.
Notice
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Please keep the distance more than 10 mm between the food placed and air duct or
sensors to ensure the cooling effect.
Notice
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Please keep the distance more than 10 mm between the food placed and air duct to
ensure the cooling effect.
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Tips on storing fresh food
Storing into the refrigerator compartment
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Keep your fridge temperature below 5°C.
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Hot food must be cooled to room temperature before storing in the appliance.
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Foods stored in the refrigerator should be washed and dried before storing
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Food to be stored should be properly sealed to avoid odour or taste alterations.
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Do not store excessive quantities of food. Leave spaces between foods to allow cold
air flowing around them, for a better and more homogeneous cooling.
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Foods eaten daily should be stored at the front of the shelf.
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Leave a gap between foods and the inner walls, allowing air flowing. In special way
don’t store foods against the rear wall: foods could freeze against rear wall. Avoid di-
rect contact of food (especially oily or acidic food) with the inner liner, as oil/acid can
erode the inner liner. Clean away oily/acid dirt whenever it is found.
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Defreeze frozen food in the fridge storage compartment. This way, you can use the
frozen food to decrease the temperature in the compartment and save energy.
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The ageing process of fruit and vegetables such as courgettes, melons, papaya, ba-
nana, pineapple, etc. can be accelerated in the refrigerator. Therefore, it is not advis-
able to store them in the refrigerator. However, the ripening of strongly green fruits
can be promoted for a certain period. Onions, garlic, ginger and other root vegeta-
bles should also be stored at room temperature.
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Unpleasant odours inside the fridge are a sign that something has spilled and clean-
ing is required. See CARE AND CLEANING.
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Different foods should be placed in different areas according to their properties:
1 Butter, cheese, etc.
2 Eggs, cans, canned food, spices, etc.
3 Drinks and bottled foods.
4 Pickled foods, canned food, etc.
5 Meat products, snack foods, pasta, canned
food, milk, tofu, dairy etc.
6 Cooked meat, sausages, etc.
7 Dry zone drawer : dry fruits, butter oils, choco-
late
8 Humidity zone drawer: Fruit, vegetables, sal-
ad, etc.
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