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32
electrolux
GB
How to use the cooling
compartment
Developing interior air circulation is
necessar y for adequate cooling.
For this reason you are asked not to
cover the air circulation gaps behind the
shelves (e.g. with tray etc.).
Do not put hot food into the
refrigerator. Allow it to reach
room temperature naturally. In this
way unnecessary frost building up
can be avoided.
Foods can take over odours
from each other. So it is
essential to put foods in closed
dishes or wrap them in cellophane,
aluminium foil, grease-proof paper or
cling film before placing them into the
refrigerator. This way foods will keep
their moisture e.g. vegetables will not
dry out after some days.
Storing in the refrigerator
When placing the different kinds of food
take into consideration the sketch below
in figure:
1. Butter, cheese
2. Eggs
Storage time and temperature of
foods
The storage time char t at the end of the
instruction book gives information about
storage time.
The storage time can not be determined
exactly in advance, as it depends on the
freshness and handling of the cooled
food. That is why the storage time made
known is only informative.
If you do not want to use up deep-frozen
foods bought immediately they can be
stored for about 1 day (until dissolving) in
the refrigerator.
How to use the freezer
Freezing
In the compar tment various fresh food
can be frozen at home. Mind the
following to get thorough result.
Freeze fresh and faultless food only.
Before star ting freezing set the
thermostatic control knob to position „3”
and put the wire shelf in the frozen food
compar tment to the highest position.
Then put in the quantity to be frozen,
directly on the wire shelf. Freezing is
completed in approx. 24 hours. After 24
hours set the thermostatic control knob
back to „Medium” (2-3) position, or leave
that in position „3” which is usually
adequate for ever yday use. It is practical
to store the frozen food on the cooling
plate or on each other under the wire
shelf in the frozen food compar tment.
3. Tubes, cans, sour cream, small bottles
4. Drinks in big bottles, soda-water and
mousse siphon
5. Fruits, vegetables, salads
6. Fresh meat, cold cuts, sausages, etc.
7. Milk, dair y products
8. Ready-cooked foods, confectioner y,
foods in dishes covered, opened
cans, bottles laid, etc.
