Instructions for Use
23
and that food is cooled down before putting
into the freezer.
1. Freezing procedure
One day before freezing of foods place the
switch on the position for continuous
operation (yellow light is on). After that time
you can introduce fresh foods into the
freezer. Approximately 24 hours after the
last introduction of fresh foods into the
freezer, set the switch to the position for
automatic operation (yellow light is off).
Freezing Capacity
The quantity of fresh foods which can be
frozen at one time in 24 hours is indicated in
the rating plate.
If the quantity is bigger that the rated one,
the quality of freezing will be worse and the
temperature of the stored frozen foods will
get higher.
2. Later Freezing of Fresh Foods
Repeat the freezing procedure 1. Care
should be taken that fresh foods do not get
in direct contact with already frozen packs.
3. Freezing Smaller Quantities of
Fresh Foods
If you wish to freeze up a small quantity of
food (1-2 kg), you do not need to place the
switch on the position for continuous
operation.
Storage of Frozen Foods
Operation mode selection switch is set to
automatic operation (yellow light is off).
Frozen Foods Storage Time
Frozen food storage time is the period in
which a frozen food still preserves its initial
quality or better the period in which
microbiological and biochemical
deterioration has not occurred yet.
Storage times are different for different kinds
of food, subject to composition, quality and
age of individual foods. The content of
grease substantially shortens the storage
time. You can, for example, store lean meat
for 12 months while fatty meat can be stored
for 4 to 6 months only.
Storage of Frozen Foods
The storage time of purchased foodstuffs is
indicated on their wrapping. When shopping,
mind to choose only such foodstuffs which
are suitably packed, furnished with full data
and stored in freezers with a temperature
not higher than -18°C. Do not buy packs of
food wrapped with frost. This is an indication
that such a pack has undergone thawing.
Protect the foodstuffs against defrosting.
Temperature rise shortens the frozen food
storage time.
Frozen Food Defrosting
Use as soon as possible the foodstuffs that
started to thaw or that are already defrosted.
Cold preserves the food but it does not
destroy microorganisms which rapidly
activate themselves after defrosting to make
foodstuffs perishable.
Partial defrosting reduces the nutritional
value of foods, especially of fruits,
vegetables and ready-made meals.
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