Food refrigeration
To achieve the best results with the refrigerator compartment, you should follow one or two very simple rules:
Do not put warm foods or evaporating liquids in the refrigerator. Cover or wrap foods (particularly if they have a strong smell). Do not cover the shelves (grids) with paper or plastic since this blocks circulation of air in the compartment.
For a correct use of the compartment we suggest:
Raw meat: wrap in polythene bags and place on top of the salad crisper and, for safety, only store in this way for one or two days at the most.
Fruit & vegetables: these should be thoroughly cleaned and placed in the bottom salad crisper.
Butter & cheese: these should be placed in special airtight containers or wrapped in aluminium foil or polythene bags to exclude as much air as possible.
Milk bottles: these should have a cap; store them in the bottle rack on the door.
Movable shelves
For more thorough cleaning, the top door shelf can be removed by pulling it in the direction of the arrows, then refitting it in position (Fig. 13).
Fig. 13
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Defrosting
Frost is automatically eliminated from the evaporator of the refrigerator compartment every time the motor compressor stops, during normal use.
The defrost water drains out through a trough into a special container at the back of the appliance, over the motor compressor, where it evaporates.
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Fig. 11
The walls of the refrigerator are equipped with a series of runners so that the shelves can be positioned as desired.
It is important to periodically clean the defrost water drain hole in the middle of the refrigerator compartment channel to prevent the water overflowing and dripping onto the food inside.
Use the special cleaner provided, which you will find already inserted into the drain hole.
Fig. 14
Positioning the door shelves
To permit storage of food packages of various sizes, the door shelves can be adjusted in height.
To make these adjustments proceed as follows:
Gradually pull the shelf in the direction of the arrows until it comes free, then reposition as required (Fig. 12).
Fig. 12
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