EN-25
VII. INSTRUCTIONS TO USE
Precautions
•
The apparatus may not operate consistently (there is a possibility of
icing or overheating in the frozen food compartment) when placed
over a prolonged period under the cold limit of the temperature range
for which the device cooling is designed.
•
Information on the type of climate of the unit are on the nameplate.
•
The internal temperature may be influenced by factors such as the
location of the refrigeration unit, the ambient temperature, frequency
of opening the door, etc. and, where appropriate, a warning that the
setting of any temperature control device may have to be modified to
take account of these factors needs to be done.
•
Effervescent drinks should not be kept in the freezer or in the freezer
compartment, and some products such as water ices should not be
consumed too cold.
Storage location food
•
Due to the circulation of cold air in the refrigerator, the temperature of
each zone of the refrigerator is different, so different types of food
should be placed in different areas.
•
The fresh food compartment is suitable for storing food that does not
need to be frozen, cooked food, beer, eggs, certain condiments that
require cold storage, milk, fruit juices, etc. The vegetable bin is
suitable for storing vegetables, fruit etc.
•
The freezer compartment is suitable for storing ice cream, frozen food
and food to keep for long.
Using the fresh food compartment
•
Set the temperature of the storage compartment for fresh food
between 2
℃
~ 8
℃
, and store foods that are intended for short term
storage or to be consumed at any time in the fresh food
compartment.
•
Refrigerator shelf: When you remove the tablet, lift it first, then
remove it; and when you install the shelf, place it in position before
installing. (For the tablet into two parts, the first push portion
rearwardly and pull the second part towards the outside). Keep the
rear edge of the shelf upwards to prevent food from coming into
contact with the wall of the liner. Upon removal or installation of the
