10
Strawberry and
blackberry
Wash and hull
8-12
Cooked fruits
Adding 10 % of sugar in the container
12
Plum, cherry,
sourberry
Wash and hull the stems
8-12
Maximum storing time
(months)
Thawing time in room temperature
(hours)
Thawing time in oven
(minutes)
Bread
4-6
2-3
4-5 (220-225 °C)
Biscuits
3-6
1-1.5
5-8 (190-200 °C)
Pastry
1-3
2-3
5-10 (200-225 °C)
Pie
1-1.5
3-4
5-8 (190-200 °C)
Phyllo
dough
2-3
1-1.5
5-8 (190-200 °C)
Pizza
2-3
2-4
15-20 (200 °C)
• Disconnect the unit from the power supply before cleaning.
• Do not clean the appliance by pouring water.
• Make sure that no water enters the lamp housing and other electrical components.
• The refrigerator should be cleaned
periodically using a solution of bicarbonate of soda and lukewarm water.
• Clean the accessories separately with soap and water Do not clean them in the dishwasher.
• Do not use abrasive products, detergents or soaps. After washing, rinse with clean water
and dry carefully.
When you have finished cleaning, reconnect the plugto the mains supply with dry hands.
• Clean the condenser with a broom at least twice a year. This will help you to save on energy costs and
increase productivity.
THE POWER SUPPLY MUST BE DISCONNECTED.
Defrosting
Defrosting the fridge compartment
• Defrosting occurs fully automatically in fridge compartment during operation; the defrosted water
collected by the evaporating tray and evaporates automatically.
• The evaporating tray and
water drain hole (back of the refrigerator crisper shelf) should be cleaned
periodically to prevent the water from collecting on the bottom of the fridge instead of flowing out.
Defrosting the freezer compartment
The frost, which covers the shelves of the freezer compartment, should be removed periodically.
• Do not use sharp metal objects for this operation. They could puncture the refrigerant circuit and cause
irreparable damage to the unit. Use the plastic scraper provided.
• When there is more than 5 m
m of frost on the shelves, defrosting must be carried out.
8.
CLEANING AND MAINTENANCE
