Storing frozen food
When first starting-up or after a period out of use, before putting
the product in the compartment let the appliance run at least
2 hours on the higher settings�
Important!
In the event of accidental defrosting, for example
the power has been off for longer than the value shown in the
technical characteristics chart under “rising time”, the defrosted
food must be consumed quickly or cooked immediately and then
re-frozen (after cooked)�
Thawing
Deep-frozen or frozen food, prior to be used, can be thawed in
the fridge compartment or at room temperature, depending on
the time available for this operation�
Small pieces may even be cooked still frozen, directly from the
freezer� In this case, cooking will take longer�
Ice-cube
This appliance may be equipped with one or more ice-cube to
produce ice�
Accessories
Movable shelves
The walls of the refrigerator are equipped
with a series of runners so
that the shelves can be positioned as
desired�
Positioning the door balconies
To permit storage of food packages of various
sizes, the door balconies can be placed at
different heights� To make these adjustments
proceed as follows: gradually pull the balcony
in the direction of the arrows until it comes
free, then reposition as required�
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48
GB
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Helpful hints and tips
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 rapidly and
completely frozen and to make it possible subsequently to
thaw only the quantity required;
• wrap up the food in aluminum 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;
