AGA ASXSDL21 Deluxe, User Manual & Installation & Service Instructions

29

The storage conditions specified in the refrigerator, freezer 

and room temperature columns must be observed.
Foods that need to be stored at room temperature, It is 

recommended to store at temperatures below 20 °C.

Safety Warnings

Please consider the following precautions for safe use of 

vacuum bag technology.

1. 

DO NOT

 vacuum food which contains liquids.

2. 

DO NOT

 use any other bags other than the 

recommended vacuum bag.

3. 

DO NOT

 insert any other tools into the vacuum device.

4. 

If the vacuum device malfunctions, call the technical 

service.

5. 

Make sure the vacuum bag and your hands are 

completely dry.

6. 

DO NOT

 use the vacuum device for any purpose other 

than vacuum.

7. 

Clean the display with a damp cloth. When cleaning the 

surface, make sure that no water gets into the vacuum 

mechanism.

8. 

DO NOT

 attempt to open the vacuum device with any 

tool.

9. 

DO NOT

 pull the vacuum bag before vacuuming is 

completed.

10.  DO NOT

 let go of the vacuum bag during the vacuum 

process. Hold the bag until the process is complete.

Guidelines for Food Safety

1. 

Chemical reactions in the food to air, temperature, 

moisture as well as enzyme actions, growth of 

microorganisms or contamination from insects will 

cause food spoilage.

2. 

One of the reasons for the food to lose its nutritional 

value and freshness is oxygen in the air. Whilst food 

is not protected by moisture-proof packagings, it is 

possible for air to encourage the growth of many micro-

organisms. The rate of growth depends on the internal 

and external humidification of the food.

3. 

Clostridium botulinum is one of the species that can 

grow in an anaerobic environment. Conditions for 

growth are foods lacking acid, low oxygen environment.

4. 

Frozen, dried, high in acid, salt or sugar foods are 

resistant to botulinum. Non-acidic foods which include 

meat, seafood, lye-cured olives, poultry, fish, eggs 

and mushrooms; low-acid foods which are mostly 

vegetables; medium-acid foods include overripe 

tomatoes, onions, chili peppers, figs and cucumbers are 

prone to being infected by botulinum.

5. 

Foods most susceptible to botulinum should be 

refrigerated for short term and frozen for long-term 

storage, and consumed immediately after heating.

6. 

Since the micro-organisms can grow in a low 

oxygen environment, foods should be stored at low 

temperatures to avoid spoilage.

7. 

It is recommended that you store your deli produce and 

dried fruits in the chiller compartment.

Climate class and meaning:

Your Appliance is Climate Class T/SN

•  T (tropical):

 This refrigerating appliance is intended to 

be used at ambient temperatures ranging from 16 °C to 

43 °C. 

•  ST (subtropical): 

This refrigerating appliance is 

intended to be used at ambient temperatures ranging 

from 16 °C to 38 °C.

•  N (temperate):

 This refrigerating appliance is intended 

to be used at ambient temperatures ranging from 16 °C 

to 32 °C. 

•  SN (extended temperate): 

This refrigerating appliance 

is intended to be used at ambient temperatures ranging 

from 10 °C to 32 °C.

•  NOTE

: If the ambient temperature is higher than 42 °C, 

the compartment temperature cannot be set to -23 °C 

or -24 °C. It can only be set to -16°C, -17°C, -18 °C, -19 °C, 

-20 °C, -21 °C or -22 °C.