Miele KD 1450 S, Руководство по эксплуатации и установке

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It is very important to set the correct
temperature for storing food in the
appliance. Micro-organisms will cause
food which is not stored at the correct
temperature to deteriorate rapidly.
Temperature influences the growth rate
of these micro-organisms. Reducing
the temperature reduces their growth
rate.
The temperature in the appliance will
rise:
– the more often the door is opened
and the longer it is kept open,
– if too much food is stored in it at
once,
– the warmer the food is which is being
put into it,
– the higher the ambient temperature
surrounding the appliance.
The appliance is designed for use in
specific ambient temperatures
(climate ranges). Do not use in
ambient temperatures for which it is
not designed.
. . . in the refrigerator section
We recommend a temperature of 4 °C
in the middle of the refrigerator section.
Temperature display
(depending on model)
To keep a check of the temperature
inside the refrigerator, there is a
temperature display mounted on the
interior side wall of the
coldest section
of the refrigerator which shows if the
temperature is
less than 4°C.
If this temperature display is coloured
green and the word "ok" is visible, this
means that the temperature is less
than 4 °C .
If this temperature display is black , the
temperature is over 4 °C .
Dynamic cooling
(depending on model)
The dynamic cooling fan automatically
switches on when the cooling system
for the refrigerator section switches on.
It distributes the temperature in the
appliance to all areas more evenly so
that all the food will be chilled to about
the same degree.
. . . in the freezer section
To freeze fresh food and to store frozen
food for a long time, a temperature of
-18 °C
is required. At this temperature
the growth of micro-organisms is
generally halted. Should the
temperature rise above -10 °C, the
micro-organisms will become active in
the food again so that it cannot be kept
as long. For this reason, partially
defrosted or defrosted food must not be
re-frozen. Food may be re-frozen once
it has been cooked, as the high
temperatures achieved when cooking
destroy most micro-organisms.
The correct temperature
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