Operation
Using the Freezer
Switching on
After freezer has run for 24 hours (see page4), switch on the Boost
switch (10) (Amber light will show) and run for at least 4 hours before
putting in frozen food. This will ensure that the cabinet is thoroughly
chilled before food is put in. Then turn off the Boost switch.
If the cabinet temperature is considered to be incorrect, adjust
the thermostat (8) to a higher setting. If the appliance still does not
get below -18 C, contact your service agent.
Open / Closing the lid
Do not open the lid frequently or leave it open longer than necessary.
The lid is fitted with a tightly closing seal (3) to prevent
moisture entering the freezer and increasing the amount of frost
formed.
When the lid is open, the air inside the freezer becomes slightly
warmer and expands. When the lid is closed again, the air is cooled
immediately. This may cause a vacuum which makes it hard to open
the lid again. This is quite normal.
Wait for a few minutes until the vacuum has subsided, then open
gently. Never use excessive force on the handle.
Freezing fresh food
When loading your freezer with fresh food, place the food in contact
with the walls of the freezer. If necessary, the food may be placed
between already frozen food and the cabinet walls. The amount of
fresh food the appliance will freeze in 24 hours is highlighted in the
table on page 10.
External cleaning
The outside of the freezer should be cleaned regularly with a clean
cloth, wrung out in a mild detergent solution.
When the appliance is not in use
When switching off your freezer for a long period e.g.: holidays, it
should be disconnected from the electricity supply, cleaned inside
and left with the lid in an open position to prevent stagnation of any
food residue.
Lubrication
Regular lubrication of the hinges is recommended to prevent cracking
noises.
Basket position
Baskets should be placed toward the centre of the freezer, or
equally spaced when two baskets are in use. This prevents the
baskets from accidentally parting the lid seal.
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