Freezer

When the frost has reached a thickness of up to 4mm it can be removed using the ice scraper provided with the appliance. During this operation it is not necessary to disconnect the appliance from the mains and remove the food. Never use metal tools for this operation.

For complete defrosting (once or twice a year) proceed as follows:

-turn the thermostat dial to the ÇOFFÈ position (O) or disconnect the appliance from the mains.

-Remove any food from inside the freezer and fridge, wrap it in several sheets of newspaper and store in a cool,dry place.

-Leave the door open and insert the ice scraper under the channel in the centre of the lower part of the appliance; place a low-sided container beneath the scraper to collect the water (see fig.).

-Clean and dry thoroughly.

-Replace the scraper in one of the drawers .

-Reconnect the appliance to the mains or reset the thermostat to a functioning position.

-After letting the appliance run for at least half an hour, replace the previously removed food into the compartment.

Important

When defrosting the freezer, the fridge is also controlled by the thermostat and will not be operational during this period. A temperature rise of the frozen food packs, during defrosting, may shorten their safe storage life.

Attention!

In the event of a power failure causing the temperature within your freezer to rise, do not re- freeze the food without checking its condition. The following guidelines should assist you.

Ice-cream: once thawed should be discarded.

Fruits & Vegetables: if soft should be cooked and used up.

Breads & Cakes: can be re-frozen without danger.

Shellfish: should be refrigerated and used up quickly.

Cooked Dishes: i.e. casseroles should be refrigerated and used up.

Large Pieces of Meat: can be re-frozen providing there are still ice crystals remaining within them. Small Joints: should be cooked and can then be re- frozen as cooked dishes.

Chicken: should also be cooked and re-frozen as a cooked dish.

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ZKR 59/39 R, ZKR 59/39 RN specifications

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