EN / 17
door open for a long period of time. This is
not a fault, this warning shall be removed
when the food is cooled down or when any
key is pressed.
3. Freezer Compartment Temperature
Setting Key
Temperature setting is made for freezer
compartment. Pressing the key will enable
the freezer compartment temperature to be
set at -18 °C,-20 °C,-22 °C, and -24 °C val-
ues.
7.2 Freezing Fresh Foods
• Foods to be frozen must be divided into
portions according to a size to be con-
sumed, and frozen in separate packages.
In this way, all the food should be preven-
ted from being re-frozen by thawing.
• In order to protect the nutritional value, the
aroma and the colour of the foods as
much as possible, vegetables should be
boiled for a short period of time before
freezing. (Boiling is not necessary for foods
such as cucumber, parsley.) Cooking time
of the vegetables frozen in this way is
shortened by 1/3 than that of the fresh ve-
getables.
• To extend the storage times of frozen
foods, boiled vegetables must first be
filtered and then hermetically packaged as
in the all types of foods.
• Foods should not be placed in the freezer
compartment without package.
• The packaging material of the food to be
stored should be air-tight, thick and dur-
able and should not deform with cold and
humidity. Otherwise, the food that is
hardened by freezing might pierce the
package. Sealing the package well is also
important in terms of securely storing the
food.
The Following Packaging Types Are
Suitable to Freeze Food:
Polyethylene bag, aluminium foil, plastic foil,
vacuum bags and cold-resistant storage
containers with caps.
The Use of Following Types of Pack-
aging Is Not Recommended to Freeze
Food:
Packaging paper, parchment paper, cello-
phane (gelatin paper), garbage bag, used
bags and shopping bags.
• Hot foods should not be placed in the
freezer compartment without cooling.
• When placing unfrozen fresh foods in the
freezer compartment, please note that it
does not contact with frozen foods. Cool-
pack (PCM) can be placed to the rack im-
mediately below the quick freezer rack for
preventing them from being getting warm.
• During the freezing time (24 hours) do not
place other food to the freezer.
• Place your foods to the freezing shelves or
racks by spreading them so that they will
not be cramped (it is recommended that
the packaging does not come into contact
with each other).
• Frozen foods must be immediately con-
sumed in a short period of time after de-
frosting and must never be frozen again.
• Do not block the ventilation holes by put-
ting your frozen foods in front of the ventil-
ation holes located on the back surface.
• We recommend you to attach a label onto
the package and write the name of the
foods in the package and the freezing
time.
Foods Suitable for Freezing:
Fish and seafood, red and white meat,
poultry, vegetables, fruit, herbaceous spices,
dairy products (such as cheese, butter and
strained yoghurt), pastries, ready or cooked
meals, potato dishes, souffle and desserts.
Foods Not Suitable for Freezing:
Yoghurt, sour milk, cream, mayonnaise,
leaved salad, red radish, grapes, all fruits
(such as apple, pears and peaches).
• For foods to be frozen quickly and thor-
oughly, the following specified amounts
per package should not be exceeded.
– Fruits and vegetables, 0.5-1 kg
– Meat, 1-1.5 kg
