Chilling food
Page EN-16
WARNING
Danger of explosion!
Improper handling of the appliance
can lead to explosions.
■
Do not store explosive substances
such as aerosol cans with a fl amma-
ble propellant in this appliance, as
they can form ignitable gas-air mix-
tures.
CAUTION
Health hazard!
Contaminated food can cause health
problems.
■
Opening the door for long periods can
cause a signifi cant increase of the
temperature in the compartments of
the appliance.
■
Clean regularly surfaces that can
come in contact with food and acces-
sible drainage systems.
■
If the fridge/freezer is left empty for
long periods, switch the appliance
off, defrost it, clean it and leave the
door open to prevent mould develop-
ing within the appliance.
■
Store raw meat and fi sh in suitable
containers in the refrigerator so that
it does not come into contact with or
drip onto other food.
Filling the fridge
TEM
(15)
(15)
(15)
T
NG SYST
(15)
(1
(
( )
( )
155)
N O F R O S
N O F R O S
FRESH COOLIN
RESH COOLIN
(13)
( )
(11)
(
((
(3)
((3)
(3)
(
(
(3)
(3)
(3)
(
5
)(
5
)
( )
((4)
(4)
(4)
(4)
(4)
• Combine the drawers, glass shelves and
door shelves as shown in the diagram on
page EN-16 to achieve the most efficient
use of energy for your appliance.
• A temperature setting that is too high or
too low can reduce the shelf life of your
food. This leads to greater food waste.
• Set the temperature in the fridge to +6°C
and fill the fridge in such a way that the
temperature conditions inside are opti-
mally utilised, guaranteeing optimal food
storage.
The following tips show you how you can
store foods in your appliance to keep them in
the best possible condition over the longest
possible period. This will mean that you avoid
food waste:
• Place spreadable butter and cheese
in the upper door shelf (3) in the upper
fridge. This is where the temperature is
warmest.
• Store preserves, jars and eggs in the bot-
tom door shelf (3) or on the bottle rack (5).
Eggs are best stored on the supplied egg
tray.
Chilling food
Summary of Contents for HKGKB20060DNFI
Page 68: ......
