FAURE FRA25600WA, Руководство пользователя

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Storage of food in refrigerators and rules of
hygiene
The increasing consumption of prepared meals and
other delicate foods that are sensitive to non-observa-
tion of the cold-chain principle
1)
makes it necessary to
have better control of the temperatures at which these
products are transported and stored.
In the home, the correct use of the refrigerator and
strict observance of the rules of hygiene make a signifi-
cant and effective contribution to improving the preser-
vation of foodstuffs.
Storage of food / control of temperatures
Store the foods in the appropriate area depending on
their type:
•
Moderate zone: Drinks, eggs, butter, commercial
and home-made sauces, hard cheeses, fruit and
fresh vegetables.
• Fresh zone: Dairy products, desserts with dairy con-
tent, fats, soft cheeses.
• The coldest zone: Meat, poultry, fish, cold meats,
prepared dishes, mixed salads, foods based on eggs
or cream, fresh dough, cake dough, pizza and quich-
es, fresh foods and cheeses with raw milk, ready-to-
eat vegetables sold in plastic bags and more gener-
ally any fresh product with a “best-before” date rela-
ted to a storage temperature of +4°C or lower.
Observing the following advice will help to avoid cross-
contamination and to prevent incorrect storage of the
foods:
• Always wrap the foods to prevent them from contam-
inating each other.
• Wash your hands before handling food and several
times while preparing a meal if this requires succes-
sively handling different products and, of course, af-
terwards when going to the table to eat, as required
by the rules of hygiene.
• Do not re-use utensils that have already been used
(wooden spoons, chopping boards) without first
washing them well.
• Wait for prepared food to cool down fully before stor-
ing it (example: soup).
• Limit the number of times the door is opened and in
any case do not leave it open for too long, to avoid a
rise in temperature inside the refrigerator.
• Arrange the food in such a way that the air can circu-
late freely round it.
There should be regular checks for correct tempera-
ture, particularly in the coldest area and, if necessary
the temperature control should be adjusted as descri-
bed (see the page on Usage).
Measurement of the temperature in an area (such as
on a shelf) can be done by using a thermometer
placed, from the start, in a water -filled container
(glass). To obtain a good representation of the true val-
ue, read the temperature without adjusting the controls
or opening the door.
Respect for the rules of hygiene
• Clean the refrigerator interior frequently, using a mild
product without an oxydizing effect on the metal
parts, then rinse with water containing lemon juice,
white vinegar or any disinfectant suitable for refriger-
ators.
• Remove the extra packaging from food items before
placing them in the refrigerator (for example the out-
er packaging of packs of yogurt).
• Cover the foods.
• Always read the instructions for use of the appliance
and in particular the maintenance instructions.
Care and cleaning
• Before maintenance, switch off the appliance and
disconnect the mains plug from the mains socket.
• Do not clean the appliance with metal objects.
• Regularly examine the drain in the refrigerator for
defrosted water. If necessary, clean the drain. If the
drain is blocked, water will collect in the bottom of
the appliance.
Installation
Important! For electrical connection carefully follow the
instructions given in specific paragraphs.
• Unpack the appliance and check if there are dam-
ages on it. Do not connect the appliance if it is dam-
aged. Report possible damages immediately to the
place you bought it. In that case retain packing.
• It is advisable to wait at least four hours before con-
necting the appliance to allow the oil to flow back in
the compressor.
1) Cold-chain: process used to maintain optimal conditions of food, starting at the manufacturer and ending with the usage of the
food by the consumer.
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