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 -  ýòî 
âåäåò ê ïîâûøåíèþ òåìïåðàòóðû â õîëîäèëüíîé 
êàìåðå.

Ïðîäóêòû

Ðàñïîëîæåíèå â õîëîäèëüíèêå

Ñâåæèå ðûáà è ìÿñî

Íà íèæíåé ïîëêå

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 upper 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 
â û ñ î ê à ÿ ,   ò î   ê î ì ï ð å ñ ñ î ð   ì î æ å ò   ð à á î ò à ò ü  
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).