Create Pro 509 Manuel D'utilisation page 16

FOO D PL ACE ME N T
• Clean and dry food before storing it in the refrigerator.
• Before placing food in the refrigerator, it is advisable to seal it tightly to prevent water evapora-
tion and keep fruits and vegetables fresh, on the one hand, and prevent the development of odors,
on the other.
• Do not place too much or too heavy food in the refrigerator.
• Keep enough space between foods; if they are too close, the flow of cold air will be blocked, af-
fecting the cooling effect.
• Do not store excess or overweight food to avoid crushing the shelf.
• When storing food, keep it at a certain distance from the inner wall and do not place wa-
ter-rich foods too close to the back wall of the refrigerator, to prevent them from freezing on
the inner wall.
• Food should be stored by category, placing the items consumed daily at the front of the shelf to
reduce the time it takes to open the door and prevent food spoilage due to expiration.
• Allow hot foods to cool to room temperature before placing them in the refrigerator.
• Place frozen food in the fresh food compartment to defrost, utilizing the low temperature of fro-
zen food to cool fresh food, thus saving energy.
• It is advisable to avoid storing food near the top of the refrigerator liner, where the cold air vent is
located, as there is a risk of slight freezing due to the low temperature.
F RE E ZE R COMPARTME NT S
• The freezer temperature is controlled below -18°C, and it is advisable to store food in the freezer
for long-term preservation, but the storage duration indicated on the food packaging must be
respected.
• Freezer drawers are used to store foods that need to be frozen. Large fish and meat should be cut
into bite-sized pieces and placed in freezer bags before being distributed evenly in the freezer
drawers.
• Allow hot foods to cool to room temperature before placing them in the freezer.
• Do not place a glass container with liquid or sealed canned liquid in the freezer compartment, to
prevent it from bursting due to volume expansion after the liquid freezes.
• Divide the food into appropriately small portions.
• It is best to package food before freezing, and the packaging bag used should be dry, in case
the packaging bags freeze together. Food must be packaged or covered with suitable materials
that are firm, tasteless, impermeable to air and water, non-toxic, and non-polluting, to prevent
cross-contamination and odor transfer.
Freezing:
1. Learn how to use quick freeze mode.
2. Compared to normal freezing, quick freezing allows food to pass through the zone of maximum
ice crystal formation at a faster rate. Quick freezing can freeze the water content of food into
fine ice crystals without damaging the cell membrane, so cell juice will not be lost upon thawing,
and the original freshness and nutrition of the food can be maintained.
3. The quick freeze function is designed to preserve the nutrition of frozen foods, with foods com-
pletely frozen in the shortest possible time. Quick freezing consumes more energy than normal
freezing.
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