Zanussi ZDK 22 RF, Owner'S Manual

10

Hints and Tips

Food Storage

Energy Saving Advice

•

Do not install the cabinet close to sources of heat,

such as a cooker, dishwasher or radiator.

•

Locate the appliance in a cool well ventilated room

and make sure that the air openings of the cabinet

are not obstructed.

•

Avoid unnecessary frosting in the cabinet by

packing all foodstuffs into airtight packages before

placing them in the freezer.

•

Always leave warm food to cool down to room

temperature before placing in the fridge or freezer.

•

Food which is to be frozen (when cool) should be

placed in the fridge before being transferred to the

freezer.

•

Thaw frozen food in the fridge. This will ensure

safer defrosting of foods and reduce the work of the

refrigeration unit.

•

Try to avoid keeping the door open for long periods,

or opening the door too frequently as warm air will

enter the cabinet, and cause the compressor to

switch on unnecessarily often.

•

Ensure there are no obstructions preventing the

door from closing properly.

•

To obtain the best results from your appliance,

neither hot foods nor liquids which may evaporate,

should be placed in the larder compartment.

•

Avoid buying frozen food if you cannot store it

straight away. The use of an insulated container is

advisable. When you arrive home place the frozen

food in the freezer immediately.

•

Keep the time between buying chilled food and

placing it in your fridge as short as possible.

•

Do not push food together too much, try to allow

air to circulate around each item.

•

Do not store food uncovered.

•

Ensure that food placed in the freezer is dated and

labelled and used in date order to ensure that food

is consumed at its best.

•

Remove suspect food from your refrigerator and

clean, refer to ‘Maintenance and Cleaning’.

In the Event of a Power

Failure

If there is a power failure during the storage of frozen

foods, keep the door closed. If the temperature within

your freezer should rise do not refreeze the food

without checking it’s condition. The following guide-

lines should assist you.

Ice Cream:

Once thawed should be discarded.

Fruit and Vegetables:

If soft should be cooked and used up.

Bread and Cakes:

Can be refrozen without danger.

Shellfish:

Should be refrigerated and used up quickly.

Cooked Dishes:

i.e. casseroles, should be refrigerated and used up.

Large Pieces of Meat:

Can be re-frozen providing there are ice crystals

remaining within them.

Small Joints:

Should be cooked and then re-frozen as cooked

dishes.

Chicken:

Should be cooked and re-frozen as a fresh dish.