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OPERATION AND FUNCTIONS
Storage of food in the fridge-freezer
•
The products should be placed on plates, in containers or packed in
food wrap. Distribute them evenly over the shelves.
•
If the food contacts the rear wall, it may cause frosting or wetting of
the products.
•
Do not put dishes with hot food into the fridge
•
Products which absorb flavours easily such as butter, milk, white
cheese and products with intense flavour, such as fish, smoked meat,
hard cheese must be placed on shelves, packed in food wrap or in
tightly sealed containers.
•
The storage of vegetables containing significant quantities of water
will cause the deposition of condensation on the vegetable contain-
ers, it does not impact on the proper functioning of the fridge.
•
Before putting the vegetables into the fridge, dry them well.
•
Excessive moisture shortens the shelf life of vegetables, especially
the leafed vegetables.
•
Do not wash the vegetables before storing in the refrigerator. Wash-
ing removes the natural protection, therefore it is better to wash the
vegetables directly before consumption.
•
It is recommended to place the products in freezer drawers 1, 2, 3*
up to natural loading capacity (Fig. 11a / 11b).**
1. Packed products
2. Shelf
3. Natural loading capacity
!
4.
•
Stacking of products on the freezer shelves is acceptable.*
•
It is acceptable to place products beyond the natural loading capacity
by 20-30 mm.**
•
In order to increase the loading capacity of the freezer chamber and
allow the stacking of products on the freezer evaporator wire shelves
up to maximum height it is possible to remove drawers 1 and 2.*
Freezing food**
•
Practically all the food products, except for vegetables consumed
raw, such as lettuce can be frozen.
•
Only food products of the highest quality, divided into small portions
for single use, should be frozen.
•
Products should be packed in materials that are odourless, resistant
to air and moisture penetration, and not susceptible to fat. Plastic
bags, polyethylene and aluminium sheets are the best wrapping ma-
terials.
•
The packaging should be tight and should stick to the frozen prod-
ucts. Do not use glass containers.
•
Keep fresh and warm foodstuff at ambient temperature away from
the products, which have already been frozen.
•
We advise you not to place more of fresh food at a time to the freezer
per day (see table witch technical specification).
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