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Arrangement Examples
(See diagram)
1. Baked, chilled cooked food,
dairy products, cans.
2. Wine
3. Meat, sausages, cold cuts.
4. Fruit, vegetables, salads.
5. Frozen food and
freezing of fresh food.
6. Frozen food.
7. Butter, cheese.
8. Small bottles, cans, tubes.
9. Eggs.
10. Tall, large bottles, beverages.
SUGGESTED ARRANGEMENT OF FOOD IN THE FRIDGE/FREEZER
TEMPERATURE CONTROL AND ADJUSTMENT
Operating temperatures are controlled by the thermostat knob (see diagram)
located on the ceiling of fridge compartment. Settings may be made from 1 to
5, 5 being the coldest position.
When the appliance is switched on for the first time, the thermostat should be
adjusted so that after 24 hours, the average fridge temperature is no higher
than +5°C (+41°F). We recommend you set the thermostat half way between
the 1 and 5 setting and monitor to obtain the desired temperature i. e. towards
5 you will obtain a colder fridge temperature and vice versa. Some sections of
the fridge may be cooler or warmer ( such as the salad crisper and the top part
of the cabinet ) which is quite normal.
The normal storage temperature of the freezer should be -18°C (0°F). Lower
temperatures may be obtained by adjusting thermostat knob towards 5 position.
We recommend that you check the temperature with an accurate thermometer
to ensure that the storage compartments are kept to the desired temperature.
Remember you must take your reading very quickly since the thermometer
temperature will rise very rapidly after you remove it from the freezer.
Please remember each time the door is opened cold air escapes and the internal
temperature rises. Therefore never leave the door open and ensure it is closed
immediately after food is put in or removed.
In case of a temporary ice build up in the fridge compartment, reduce the
thermostat setting to 1, monitoring at the same time that the fridge
temperature is maximum +5 degrees C [41 degrees F]. Once the ice build
up disappears and the appliance starts auto defrosting again as normal,
then you may increase the thermostat setting, if required.
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The following guidelines and recommendations are suggested to obtain the
best results and storage hygiene.
1. The fridge compartment is for the short term storage of fresh food and
drinks.
2. The freezer compartment is
rated and suitable for the freezing and
storage of pre frozen food. The recommendation for storage as
stated on the food packaging should be observed at all times.
3. Cooked dishes must be stored in airtight covered containers.
4. Fresh wrapped produce can be placed on the shelf. Fresh fruit and
vegetables should be cleaned and stored in the crisper bins.
5. Bottles can be placed in the door section.
6. To store raw meat, wrap in polythene bags and place on the lowest shelf.
Do not allow to come into contact with cooked food to avoid contamination.
For safety, only store raw meat for two to three days.
7. Keep the food packed wrapped or covered. Allow hot food and beverages
to cool before placing them in the fridge. Do not store explosive substances.
High proof alcohol must be stored upright in sealed containers. Left over
canned food should not be stored in the can.
8. Fizzy drinks should not be frozen and products such as flavoured water
ices should not be consumed too cold.
9. Some fruit and vegetables suffer damage if kept at temperatures near 0°C.
Therefore wrap pineapples, melons, cucumbers, tomatoes and similar
produce in polythene bags.
10. Place chilled cooked food and similar food near the rear of the fridge inner
liner where the cold wall is located.
11. Shelves, racks, crisper bins, drawers, flaps, bottle grippers are all removable.
12. Do not leave frozen food at room temperature to thaw; the best way to
defrost food is to put it in the fridge to thaw slowly. Make sure you avoid
defrosting food or food juices drip onto other food.
13. For hygiene reasons, always wrap food using a suitable packaging material
before storing in your appliance to avoid contact with the appliance surface.
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