WARNING
Danger of explosion!
Improper handling of the appliance
can lead to explosions.
■
Do not store explosive substances or
spray cans with fl ammable propel-
lants inside the appliance, as they
may cause ignitable gas-air mixtures
to explode.
CAUTION
Health hazard!
Contaminated food can cause health
problems.
■
If the door to the refrigerator is left
open for an extended period of time,
the temperature inside the appli-
ance’s drawers can rise signifi cantly.
■
Clean the surfaces that can come
into contact with food and all acces-
sible parts of the outlet system on a
regular basis.
■
When storing raw meat or fi sh in the
refrigerator, put them in suitable con-
tainers to prevent them from coming
into contact with or dripping onto
other food.
■
If the refrigerating appliance is left
empty for long periods, switch off,
defrost, clean, dry, and leave the door
open to prevent mould developing
within the appliance.
Filling the fridge compartment
OPEN
(1)
(9)
(9)
(9)
(9)
(9)
(10)
(10)
(10)
((11110)
0)
0000
1
(7)
(9)
(9)
(9)
(9)
(9)
(6)
(2)
( )
(3)
(3)
(4)
( )
• Fill the fridge compartment in such a way
that the temperature conditions inside are
used to their full potential:
– Place spreadable butter and cheese
on the small door shelf (2) in the upper
fridge compartment. This is where the
temperature is warmest.
– Store jars of preserves and eggs on the
upper large door shelf (3). Eggs are best
stored on the supplied egg tray.
– Place drinks cartons and bottles in the
lower large door shelf (3). Position full
containers closer to the hinge in order to
reduce the strain on the door.
– Small bottles and tubes should be stored
in the narrow door shelf (4).
– Place fresh fruit and vegetables in the
vegetable drawer (6).
– Place fresh meat, game, poultry, ba-
con, sausage and raw fish on the glass
shelf (7) above the vegetable drawer (6).
This is where the temperature is lowest.
– Place cooked and baked foods on the
glass shelves (9).
– Place securely-closed bottles on the bot-
tle rack (10).
Refrigerating food
Refrigerating food
Page GB-13
