Filter
Top Products
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,
– the more food that is stored in it,
– 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.
...intherefrigerator section
We recommend a temperature of 5°C
in the middle of the refrigerator.
If you wish to check the temperature in
the refrigerator,
^
place a thermometer in a glass of
water and then place the glass in the
middle of the refrigerator section.
After about 24 hours, the thermometer
will show the approximate temperature
in the refrigerator.
Please note the following:
–
household thermometers and those
used for measuring the temperature
of bathwater are not very accurate. It
is best to use an electronic
thermometer.
–
Do not measure the temperature of
the air in the appliance. The result
will not reflect the temperature in the
food.
Try to open the door as little as possible
during the measuring period, as warm
room air will enter the refrigerator every
time the door is opened.
...inthefreezer compartment
(depending on model)
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. As soon as the
temperature rises above -10 °C, the
micro-organisms 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
14