VOX electronics IKK3410F, Руководство по эксплуатации

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EN - 58
packaging shows signs of humidity
and abnormal swelling. It is probable
that it has been stored at an unsuitable
temperature and that the contents have
deteriorated.
• The storage life of frozen food depends
on the room temperature, the thermostat
setting, how often the door is opened,
the type of food, and the length of time
required to transport the product from
the shop to your home. Always follow the
instructions printed on the packaging and
never exceed the maximum storage life
indicated.
• If the freezer door has been left open for
a long time or not closed properly, frost
will form and can prevent efficient air
circulation. To resolve this, unplug the
freezer and wait for it to defrost. Clean
the freezer once it has fully defrosted.
• The freezer volume stated on the label is
the volume without baskets, covers, and
so on.
• Do not refreeze thawed food. It may
pose a danger to your health and cause
problems such as food poisoning.
NOTE:
If you attempt to open the freezer
door immediately after closing it, you
will find that it will not open easily. This
is normal. Once equilibrium has been
reached, the door will open easily.
• Use the fast freezing shelf to freeze
home cooking (and any other food which
needs to be frozen quickly) more quickly
because of the freezing shelf’s greater
freezing power. Fast freezing shelf is the
upper shelf of the freezer compartment.
The table below is a quick guide to
show you the most efficient way to
store the major food groups in your freezer
compartment.
Meat and fish Preparation
Maximum storage time
(months)
Steak Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packaging without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami Should be kept packaged even if it has a membrane 1 - 3
Chicken and turkey Wrap in foil 4 - 6
Goose and duck
Wrap in foil 4 - 6
Deer, rabbit, wild boar In 2.5 kg portions or as fillets 6 - 8
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2
Lean fish (Bass, Turbot,
Flounder)
4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 - 4
Shellfish Clean and in a bag 4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails In salty water, or in an aluminium or plastic container 3