OPERATING YOUR APPLIANCE
¬Setting the Temperature Control
•The first time you turn the unit on, set the temperature control to “6” the coldest.
•The range of the temperature controls are from position “OFF” or NO COOLING to “6” the coldest. After 24 to 48 hours, adjust the temperature control to the setting that best suits your needs. The setting of “4” should be correct for home or office refrigerator use.
NOTE:
♣IF THE UNIT IS UNPLUGGED, HAS LOST POWER, OR IS TURNED OFF, YOU MUST WAIT 3 TO 5 MINUTES BEFORE RESTARTING THE UNIT. IF YOU ATTEMPT TO RESTART BEFORE THIS TIME DELAY, THE
♣TURNING THE REFRIGERATOR TEMPERATURE CONTROL TO “OFF” POSITION STOPS THE COOLING CYCLE BUT DOES NOT SHUT OFF THE POWER TO THE UNIT.
¬Using Your Ice Cube Tray
•Recommended thermostat setting for ice making is position “6”.
•Fill the ice cube tray (two thirds of it) with cold water or with any liquid suitable for freezing and place the tray on the bottom of the freezer to freeze properly.
•Dry the tray, otherwise it may stick to the bottom of the freezer.
•The best method to get ice cubes out of the tray is to hold the tray under cold tap water for a second.
•To eject the ice cubes from the tray, place over the ice bucket and twist slightly
¬Freezing Fresh Foods
•Proper use of the appliance, adequately packed food, correct temperature and taking into account hygienic precautions will substantially influence the quality of freezing the food or storing of the frozen foods.
•This compartment is designed for the
•The storage life of frozen foods varies and the recommended storage time should not be exceeded.
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•Place frozen food into the freezer as quickly as possible after purchase. If there are instructions on the packet, carefully follow these instructions regarding storage times.
•Carefully select food you intend to freeze, it should be of adequate quality and suitable for freezing.
•Use correct packaging and wrap it tight.
•The packaging should be airtight and shouldn’t leak since this could cause substantial vitamin loss and dehydration of foods.
•Foils and bags should be soft enough to tightly wrap around the foods.
•When preparing foods to be frozen, consider sanitary precautions.
•Mark packages with following data: kind and amount of foods and the date of loading.
•It is extremely important that the food is frozen as quickly as possible.
•If the loading amount is too large, the quality of freezing is reduced which affects the quality of frozen foods.
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