EN
13
5
Using your refrigerator
TEMPERATURE CONTROL
AND ADJUSTMENT
Operating temperatures are controlled
by the thermostat (seediagram).
Settings may be made from 1 to 5, the
coldest position.When the appliance
is switched on for the first time,
thethermostat should be adjusted
so that after 24 hours, theaverage
fridge temperature is no higher than
+5°C (+41°F ).We recommend you
set the thermostat halfway between
the 1 and 5 setting and monitorto
obtain the desired temperature i. e.
towards 5 you willobtain a colder
fridge temperature and vice versa.
Some sectionsof the fridge may be
cooler or warmer ( such as the salad
crisperand the top part of the cabinet
) which is quite normal.Over ambient
temperatures of 25°C (77°F) especially
insummer turn the thermostat
knob towards 5. Underambient
temperatures of 25°C (77°F) turn the
thermostat knobto a half way position.
Frequent door opening cause higher
internal temperatures, soclose the
door as soon as possible after use.
In case of a temporary ice build up
in the fridge compartment reduce
thethermostat setting to 1, monitoring
at the same time that the fridge
temperature ism5 degrees
C (41 degrees F). Once the ice build
up disappears and theappliance
starts auto defrosting again as normal,
then you may increase thethermostat
setting, if required.
SUGGESTED ARRANGEMENT OF
FOOD IN THE LARDER FRIDGE
Arrangement Examples (See diagram).
1. Baked, chilled cooked food, dairy
products.
2. Fruit, vegetables, salads.
3. Dairy compartment
4. Egg tray.
5. Bottle gripper
6. Bottle shelter wire
7. Butter, cheese, dairy products.
The following guidelines and
recommendations are suggested to
obtain the best results and storage
hygiene.
1. Appliance is for the short term
storage of fresh food and drinks.
2. Cooked dishes must be stored in
airtight covered containers and are
best placed on either of the removable
shelves.
3. Fresh wrapped produce can be
placed on the shelf. Fresh fruit and
vegetables should be cleaned and
stored in the crisper bins.
4. Bottles can be placed in the door
section.
5. To store raw meat, wrap in
polythene bags and place on the
lowest shelf. Do not allow to come
into contact with cooked food to avoid
contamination. For safety, only store
raw meat for two to three days.
6. Shelves incorporate rear stops and
tilting for storing bottles. Lift shelf to
clear grooves when adjusting.
