Progress PG0850, Руководство пользователя

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Defrosting the freezer
A certain amount of frost will always form on
the freezer shelves and around the top com-
partment.
Defrost the freezer when the frost layer rea-
ches a thickness of about 3-5 mm.
Important! About 12 hours prior to
defrosting, set the Temperature regulator
toward higher settings , in order to build up
sufficient chill reserve for the interruption in
operation.
To remove the frost, follow the instructions
below:
1. Switch off the appliance.
2. Remove any stored food, wrap it in sev-
eral layers of newspaper and put it in a
cool place.
Caution! Do not touch frozen goods
with wet hands. Hands can freeze to the
goods.
3. Leave the door open and insert the plas-
tic scraper in the appropriate seating at
the bottom centre, placing a basin un-
derneath to collect the defrost water
In order to speed up the defrosting proc-
ess, place a pot of warm water in the
freezer compartment. In addition, re-
move pieces of ice that break away be-
fore defrosting is complete.
4. When defrosting is completed, dry the in-
terior thoroughly and keep the scraper for
future use.
5. Switch on the appliance.
6. After two or three hours, reload the pre-
viously removed food into the compart-
ment.
Warning! Never use sharp metal tools
to scrape off frost from the evaporator
as you could damage it.
Do not use a mechanical device or any
artificial means to speed up the thawing
process other than those recommended
by the manufacturer.
A temperature rise of the frozen food
packs, during defrosting, may shorten
their safe storage life.
Periods of non-operation
When the appliance is not in use for long pe-
riods, take the following precautions:
•
disconnect the appliance from elec-
tricity supply
• remove all food
• defrost
8)
and clean the appliance and all
accessories
• leave the door/doors ajar to prevent un-
pleasant smells.
If the cabinet will be kept on, ask somebody
to check it once in a while to prevent the food
inside from spoiling in case of a power failure.
8) If foreseen.
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