Thermostat setting button
The interior temperature of your
refrigerator changes for the following
reasons;
• Seasonal temperatures,
• Frequent opening of the door and
leaving the door open for long periods,
• Food put into the refrigerator without
cooling down to the room temperature,
• The location of the refrigerator in the
room (e.g. exposing to sunlight).
• You may adjust the varying interior
temperature due to such reasons by
using the thermostat.
Operating temperatures are controlled by
the thermostat knob and may be set at
any position between 0 and 5 (the
coldest position).
The average temperature inside the
fridge should be around +5°C (+41°F).
Therefore adjust the thermostat to obtain
the desired temperature. Some sections
of the fridge may be cooler or warmer
(such as salad crisper and top part of the
cabinet) which is quite normal. We
recommend that you check the
temperature periodically with a
thermometer to ensure that the cabinet is
kept to this temperature. Frequent door
openings cause internal temperatures to
rise, so it is advisable to close the door
as soon as possible after use.
Deep-freeze information
Food must be frozen as rapidly as
possible when they are put in the freezer
in order to keep them in good quality.
The TSE norm requires (according to
certain measurement conditions) the
refrigerator to freeze at least 4.5 kg of
foodstuff at 32°C ambient temperature
to -18°C or lower within 24 hours for
every 100-liters of freezer volume.
It is possible to preserve the food for a
long time only at -18°C or lower
temperatures.
You can keep the freshness of food
for many months (at -18°C or lower
temperatures in the deep freeze).
WARNING!
Foodstuff must be divided into portions
according to the family’s daily or meal
based consumption needs.
Foodstuff must be packaged in an
airtight manner to prevent them from
drying even if they are going to be kept
for a short time.
Materials necessary for packaging:
Cold resistant adhesive tape
Self-adhesive label
Rubber rings
Pen
Materials to be used for packaging
the foodstuff must be tear-proof and
resistant to cold, humidity, dour, oils
and acids.
Foodstuff to be frozen should not be
allowed to come in contact with the
previously frozen items to prevent their
partial thawing. Thawed out food must
be consumed and must not be frozen
again.
