10
NOTE:
•
IF THE UNIT IS UNPLUGGED, HAS LOST POWER, OR IS TURNED OFF, YOU MUST WAIT 3
TO 5 MINUTES BEFORE RESTARTING THE UNIT. IF YOU ATTEMPT TO RESTART BEFORE
THIS TIME DELAY, THE REFRIGERATOR-FREEZER WILL NOT START.
NOTE:
WE DO NOT RECOMMEND THE INSTALLATION OF THE REFRIGERATOR
WHERE THE TEMPERATURE WILL DROP BELOW 50ºF (13ºC) OR RISE ABOVE
110ºF (43ºC). THE COMPRESSOR WILL NOT BE ABLE TO MAINTAIN PROPER
TEMPERATURES INSIDE THE REFRIGERATOR.
FOR INSTALLATIONS WHERE THE TEMPERATURES WILL DROP BELOW 50º
SET THE FREEZER TEMPERATURE CONTROL TO THE “COLDEST” SETTING.
THIS WILL IMPROVE THE OPERATIONS OF THE REFRIGERATOR UNDER
THESE CONDITIONS.
➢
Freezing Fresh Foods
•
Proper use of the appliance, adequately packed food, correct temperature and taking into account
hygienic precautions will substantially influence the quality of freezing the food or storing of the
frozen foods.
•
This compartment is designed for the long-term storage of frozen food.
•
The storage life of frozen foods varies and the recommended storage time should not be exceeded.
•
Pre-packed commercially frozen food should be stored in accordance with the frozen foods
manufacturer’s instructions for a three star frozen food storage compartment or home freezer.
•
Place frozen food into the freezer as quickly as possible after purchase. If there are instructions on
the packet, carefully follow these instructions regarding storage times.
•
Carefully select food you intend to freeze, it should be of adequate quality and suitable for freezing.
•
Use correct packaging and wrap it tight.
•
The packaging should be airtight and shouldn’t leak since this could cause substantial vitamin loss
and dehydration of foods.
•
Foils and bags should be soft enough to tightly wrap around the foods.
•
When preparing foods to be frozen, consider sanitary precautions.
•
Mark packages with following data: kind and amount of foods and the date of loading.
•
It is extremely important that the food is frozen as quickly as possible.
•
If the loading amount is too large, the quality of freezing is reduced which affects the quality of
frozen foods.
