5
CIS
Ñåêöèÿ Ñâåæåñòü (Âíèìàíèå! Âñòàâëÿòü äî
óïîðà â çàäíþþ ñòåíêó
0
) ñ òåìïåðàòóðîé íà 3-5 Ñ
íèæå ñðåäíåé òåìïåðàòóðû õîëîäèëüíîãî
îòäåëåíèÿ ïðåäíàçíà÷åíà äëÿ òàêèõ ïðîäóêòîâ, êàê
âåò÷èíà, êîòëåòû, êîëáàñà. Òàêæå â ýòîì îòäåëåíèè
ðåêîìåíäóåòñÿ õðàíèòü ñêîðîïîðòÿùèåñÿ
ïðîäóêòû: ïàðíîå ìÿñî, ðûáó è ò. ï.,
çàìîðàæèâàíèå êîòîðûõ íåæåëàòåëüíî, òàê êàê îíè
áóäóò èñïîëüçîâàíû â áëèæàéøåå âðåìÿ.
Âû ìîæåòå èñïîëüçîâàòü ýòó åìêîñòü ñ îòêèäíîé
êðûøêîé â êà÷åñòâå äîïîëíèòåëüíîãî ÿùèêà äëÿ
îâîùåé, ðàñïîëîæèâ â íèæíåé ÷àñòè õîëîäèëüíîãî
îòäåëåíèÿ.
Õîëîäèëüíîå îòäåëåíèå Âàøåãî õîëîäèëüíèêà
îñíàùåíî ñèñòåìîé îõëàæäåíèÿ âîçäóõà “A.I.R.
System”, êîòîðàÿ ïîçâîëÿåò îïòèìèçèðîâàòü
ðåæèì õðàíåíèÿ ïðîäóêòîâ è óïðîùàåò ïðîöåññ
èñïîëüçîâàíèÿ õîëîäèëüíèêà áëàãîäàðÿ
ñëåäóþùèì ôóíêöèÿì:
- Áûñòðîå âîññòàíîâëåíèå òåìïåðàòóðû: ïîñëå
îòêðûâàíèÿ äâåðöû âíóòðåííÿÿ òåìïåðàòóðà
âîçâðàùàåòñÿ ê îïòèìàëüíîìó çíà÷åíèþ áûñòðåå,
óëó÷øàÿ ðåæèì õðàíåíèÿ ïðîäóêòîâ.
- Ðîâíîå ðàñïðåäåëåíèå òåìïåðàòóðû: ïîçâîëÿåò
ïîìåùàòü ëþáûå ïðîäóêòû íà ëþáûå ïîëêè.
- Âûñîêèé óðîâåíü âëàæíîñòè: óâåëè÷èâàåò ñðîê
õðàíåíèÿ ïðîäóêòîâ.
Äëÿ îïòèìàëüíîãî ôóíêöèîíèðîâàíèÿ ñèñòåìû íå
ñëåäóåò çàãîðàæèâàòü âåíòèëÿöèîííûå ùåëè.
â ñðåäíåé ÷àñòè
õîëîäèëüíîé êàìåðû
Èñïîëüçîâàíèå õîëîäèëüíîãî
îòäåëåíèÿ
16
GB
For the preparation of food to be frozen, please consult a
specialized manual.
- Food that has be thawed, even partially, must not be re-frozen:
you must cook it in order to consume it (within 24 hours) or to
freeze it once again.
- When freezing fresh foods, remember that they should not
touch other previously frozen or deep frozen foods. Place the
food that you wish to freeze in the top compartment where the
temperature will fall below -18°C, which is ideal for freezing
food properly. Remember that proper conservation depends on
the speed of freezing.
- During the freezing process, avoid opening the door of the
freezer.
- Freeze only the quantities (in kg) shown on the data plate
situated inside the refrigerator compartment.
- For the best conservation and defrosting, remember to freeze
small portions; this will ensure rapid and uniform freezing. Mark
package with a description of the contents and the date it was
frozen.
-
In the case of power failure or breakdown, do not open
the freezer door. This will help maintain the temperature
inside the freezer ensuring that foods are conserved for at
least 17 hours.
- Do not store full bottles in the freezer since they could
explode when they freeze. (Remember that liquids increase
in volume when frozen).
-If the room temperature remains below 14°C for an
extended period of time the freezer will not reach the
temperatures required for storage, and storage life will be
shorter. In this case, frozen foodstuffs should be used within
a relatively short period of time.
In order to freeze and then thaw foods optimally, it is
recommended that you divide food into small portions so
that they freeze quickly and uniformly. The packages should
be clearly marked with the content and the date they were
frozen.
Using the freezer to its full potential
Òåìïåðàòóðà âíóòðè õîëîäèëüíîãî îòäåëåíèÿ
àâòîìàòè÷åñêè ðåãóëèðóåòñÿ â ñîîòâåòñòâèè ñ ïîçèöèåé,
óñòàíîâëåííîé ðó÷êîé òåðìîðåãóëÿòîðà.
Ìû ðåêîìåíäóåì óñòàíàâëèâàòü òåðìîðåãóëÿòîð â
ñðåäíåå ïîëîæåíèå.
Äëÿ òîãî, ÷òîáû óâåëè÷èòü ïðîñòðàíñòâî,
îïòèìèçèðîâàòü ðàñïîëîæåíèå ïðîäóêòîâ è óëó÷øèòü
âèäèìîñòü âíóòðè îòäåëåíèÿ, èñïàðèòåëü ðàñïîëîæåí çà
çàäíåé ñòåíêîé õîëîäèëüíîãî îòäåëåíèÿ.
Åñëè òåðìîðåãóëÿòîð óñòàíîâëåí â ìàêñèìàëüíîå
ïîëîæåíèå, à õîëîäèëüíèê ñèëüíî çàïîëíåí ïðîäóêòàìè
èëè òåìïåðàòóðà â ïîìåùåíèè î÷åíü âûñîêàÿ, òî
êîìïðåññîð ìîæåò ðàáîòàòü áåñïðåðûâíî, â ðåçóëüòàòå
÷åãî íà çàäíåé ñòåíêå èñïàðèòåëÿ îáðàçóåòñÿ ñëîé èíåÿ.
Ýòî ïðèâîäèò ê ïîâûøåííîìó ïîòðåáëåíèþ
ýëåêòðîýíåðãèè. Âî èçáåæàíèå ïîäîáíîé ñèòóàöèè ïðîñòî
óñòàíîâèòå ðó÷êó òåðìîðåãóëÿòîðà â ìåíüøåå
ïîëîæåíèå, òàê ÷òîáû õîëîäèëüíîå îòäåëåíèå
ðàçìîðîçèëîñü àâòîìàòè÷åñêè.
Ñ öåëüþ îáåñïå÷åíèÿ íàèëó÷øèõ óñëîâèé õðàíåíèÿ
ïðîäóêòîâ ñëåäóéòå íèæåèçëîæåííûì ðåêîìåíäàöèÿì;
ïðè íåïðàâèëüíîì õðàíåíèè äàæå ñàìûå ñâåæèå
ïðîäóêòû áûñòðî èñïîðòÿòñÿ. Âîïðåêè îáùåèçâåñòíîìó
ìíåíèþ ïîìíèòå, ÷òî ïðèãîòîâëåííûå ïðîäóêòû ìîæíî
õðàíèòü ìåíüøåå âðåìÿ, ÷åì ñâåæèå.
Õîëîäèëüíîå îòäåëåíèå îáîðóäîâàíî óäîáíûìè
ïîëêàìè, âûñîòà êîòîðûõ ìîæåò ðåãóëèðîâàòüñÿ
áëàãîäàðÿ ñïåöèàëüíûì íàïðàâëÿþùèì, ýòî ïîçâîëÿåò
ðàçìåùàòü êðóïíûå óïàêîâêè è âûñîêèå áóòûëêè.
Íå ñòàâüòå â õîëîäèëüíèê æèäêîñòè â åìêîñòÿõ áåç
êðûøêè âî èçáåæàíèå ïîâûøåíèÿ âëàæíîñòè ÷òî âåäåò ê
ïîâûøåíèþ òåìïåðàòóðû â õîëîäèëüíîé êàìåðå.
Íå ñëåäóåò õðàíèòü â õîëîäèëüíèêå
Ëóê, ëóê-ïîðåé è ÷åñíîê.
Áàíàíû (îíè ìîãóò ïî÷åðíåòü).
Öèòðóñîâûå.
Êàðòîôåëü è êîðíåïëîäû (õðàíèòå â òåìíîì, ñóõîì
ìåñòå).
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