5
CIS
 îçäóõ â õîëîäèëüíîì îòäåëåíèè öèðêóëèðóåò òàêèì
î á ð à ç î ì , ÷ ò î á î ë å å í è ç ê à ÿ ò å ì ï å ð à ò ó ð à
óñòàíàâëèâàåòñÿ â íèæíåé ÷àñòè.
Ñ öåëüþ îáåñïå÷åíèÿ íàèëó÷øèõ óñëîâèé õðàíåíèÿ
ï ð î ä ó ê ò î â ñ ë å ä ó é ò å í è æ å è ç ë î æ å í í û ì
ðåêîìåíäàöèÿì; ïðè íåïðàâèëüíîì õðàíåíèè äàæå
ñàìûå ñâåæèå ïðîäóêòû áûñòðî èñïîðòÿòñÿ. Âîïðåêè
î á ù å è ç â å ñ ò í î ì ó ì í å í è þ ï î ì í è ò å , ÷ ò î
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.
Ñåêöèÿ Ñâåæåñòè «Flex cool»
(Âíèìàíèå! Âñòàâëÿòü
äî óïîðà â çàäíþþ ñòåíêó)
ñ òåìïåðàòóðíûì
î
î
äèàïàçîíîì îò 2 Ñ äî +3 Ñ ïðåäíàçíà÷åíà äëÿ
ïðîäóêòîâ, äëèòåëüíîå õðàíåíèå êîòîðûõ âîçìîæíî
ïðè òåìïåðàòóðàõ íèæå òåìïåðàòóðû îáùåãî îáúåìà
õîëîäèëüíîãî îòäåëåíèÿ: âåò÷èíû, êîëáàñû, êîòëåò.
Òàêæå â ýòîì îòäåëåíèè ðåêîìåíäóåòñÿ õðàíèòü
ñêîðîïîðòÿùèåñÿ ïðîäóêòû: ïàðíîå ìÿñî, ðûáà è ò.ï.,
çàìîðàæèâàíèå êîòîðûõ íåæåëàòåëüíî, òàê êàê îíè
áóäóò èñïîëüçîâàíû â áëèæàéøåå âðåìÿ.
Êðîìå òîãî, ñåêöèþ «Ñâåæåñòü» ìîæíî ïåðåìåùàòü
ïî âûñîòå (ïî Âàøåìó æåëàíèþ) â íèæíåé ÷àñòè
õîëîäèëüíîãî îòäåëåíèÿ.
Ïðîäóêòû
Ðàñïîëîæåíèå â õîëîäèëüíèêå
Ñâåæèå ðûáà è ìÿñî
Ñåêöèÿ Ñâåæåñòè “
Flex cool
”
Ñâåæèé ñûð
Ãîòîâûå ïðîäóêòû
Íà ëþáîé ïîëêå
Êîëáàñû, õëåá, øîêîëàä
Ôðóêòû è îâîùè
 ÿùèêàõ äëÿ îâîùåé
ßéöà
Íà äâåðíûõ ïîëêàõ
Ìàñëî è ìàðãàðèí
Ïðîäóêòû â áóòûëêàõ, íàïèòêè, ìîëîêî
Íà ïîëêå íàä îâîùíûìè ÿùèêàìè
Íà ëþáîé ïîëêå
Íà äâåðíûõ ïîëêàõ
Íà äâåðíûõ ïîëêàõ
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 -1 8°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.
If it is required to store a large quantity of foodstuff, you may
easily take out central drawer, and place the food directly
onto the evaporator plate. Make sure that, after having
inserted the load, the door closes correctly.
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. Âî âðåìÿ
ðàáîòû õîëîäèëüíèêà çàäíÿÿ ñòåíêà ìîæåò
ïîêðûâàòüñÿ èíååì èëè êàïëÿìè âîäû â çàâèñèìîñòè
îò òîãî, ðàáîòàåò êîìïðåññîð â äàííûé ìîìåíò èëè íåò.
Íå áåñïîêîéòåñü, ýòî ñîâåðøåííî íîðìàëüíî.
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.
Íå ñëåäóåò õðàíèòü â õîëîäèëüíèêå
Ëóê, ëóê-ïîðåé è ÷åñíîê.
Áàíàíû (îíè ìîãóò ïî÷åðíåòü).
Öèòðóñîâûå.
Êàðòîôåëü è êîðíåïëîäû (õðàíèòå â òåìíîì, ñóõîì
ìåñòå).
