6
DEFROSTING
- The freezer need manual defrost when an ice layer of around 7 mm (1/4”) has formed.
- Before defrosting, please set the thermostat knob at “5” position for 6 hours at least to make
sure the food is at the lowest temperature before taking it out. Food should be stored in a
cool place.
-
Switch off the freezer and pull out the main plug.
- Leave the lid open and remove the freezer basket. Warm water can be used to speed up
the defrosting.
-
Notes: Never use sharp metal tools and it might damage the gas pipe
which will avoid warranty.
- There is a hole with plug on the bottom back of the freezer and rubber cap inside the
freezer. When defrosting finishes, take out the plug and remove the rubber cap. The water
can be collected from the drain hole.
- After water come out completely, put plug and cap back to original position and dry the
freezer interior thoroughly.
- Switch on the Freezer and leave it on for about three hours.
Close and open the lid
When lid is closed, sometimes it is very hard to be re-opened immediately.
When lid is opened, the cold air that flows out is replaced by warm room air. When lid is closed,
the warm air is sealed in the freezer, and begins to cool from room temperature to the temperature
of the freezer. As the air cools, it contracts, putting the entire freezer under negative pressure.
Normally, the pressure will return to the same pressure as the room over time, as more air is
drawn into the freezer through the gasket, drain tube, or other small openings, and the door will be
easy to open after that process is complete. But if lid is re-opened immediately, the pressure
difference is too great and it will not open.
To easily re-open the lid shortly after closing it, simply grasp the flexible gasket and peel it back
slightly. That will allow air to flow into the freezer, removing the pressure difference, and the lid will
open freely.
