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Precautions before operation:
Be ore
a
–
recaut o s shoul
–
4.5. CONNECTING THE APPLIANCE
A ter
stall
1.
e ore co
capac t or a a a e to the pro uct.
Co
ect the po er plu
2.
Attention: Be ore putt
2-3 hours, or or a o e 4 hours
5. USE
Reco
e
e te perature sett
18°C.
5.1. REFRIGERATING CHAMBER
■
The re r erat
e era es a
3 to 5 a s.
■
Hot oo s shall ot e put
te perature.
■
oo s are reco
■
The lass shel es ca
space a
Note: Dra ers, oo
pro uct escr pt o
5.2. FREEZING CHAMBER
■
The lo te perature ree
s
a l use to store ro e
■
The ree
oo s ot to e co su e
■
Chu
s o
lease e ote
These t
es ar
preser e
ro
Baco , casseroles,
Brea , ce crea , sausa es, p es, prepare shell sh, o l
No -o l
sh, shell sh, p
Ha , ca es,
Butter, e eta les ( la che ), e
cra sh,
ce
ru t ( r or
la
(ra ), ru t ca es
cha
es, the re r erator
e ta e to pre e t a
the appl a ce, eep the re r erator st ll or
ect
t to po er suppl ; other se t
to a all soc et to s tch o the appl a ce.
a
resh or ro e
su
:
cha
er s su ta le or stora e o a ar et o ru ts, e eta les,
other oo co su e
to the re r erat
e
e to e seale up e ore putt
e a uste up or o
eas use.
oxes, shel es, etc., place accor
ure are the
ost e er
cha
oo s a
cha
er s su ta le or stora e o
short ter .
eat are pre era l to e
oo shall e co su e
epe
o the t pe o oo . The oo that ou ree e ca
1 to 12
o ths (
u
Food
l
a, sco es a
scu ts, ee a
la
chops, poultr p eces
s hole a
eat (ra ), por (ra )
s rup), e
h tes, ee (ra ), hole ch c e ,
ust e
sco
ecte
perso al
ur .
ll lea to a ecrease
oo s, the re r erator shall ha e ru
er he the a
e t te perature s h h.
4°C,
the short ter . Su
cha
er u t l coole
or a reaso a le a ou t o stora e
to the pos t o
e c e t.
er
a
eep oo
resh or a lo
a
ce.
eat, sh, r ce alls a
e
to s all p eces or eas access.
th
the shel t
at -18°C).
sh
u
s
ol s, coo e
12
ro
po er.
ore tha 2 hours
cool
or
este stora e t
e s
o
to roo
to the re r erator.
the
t
e a
t
other
e.
e
1
o th
2
o ths
3
o ths
4
o ths
6
o ths
12
o ths
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