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Les langues disponibles
B
Product usage
•
Refrigerator shelf: when you remove the shelf, lift it before pulling it out; when you place
it back, tilt it at an angle before setting it back down. The rear edge of the shelf must face
upwards to prevent the food from coming into contact with the wall. When you take the
shelf out or place it back in, hold it firmly and handle it carefully to avoid damaging it.
•
Vegetable drawer: pull the vegetable drawer towards you to access the food. After having
taken out or cleaned the vegetable drawer lid, don't forget to put it back into place in order
to maintain the internal temperature of the drawer.
Making ice cubes
•
To make ice cubes, pour cold water into the ice cube tray (provided) until three quarters
full, then place it in the freezer and leave it there for at least 2 hours.
•
To remove the ice cubes, slightly twist the tray or place it under running water for a few
seconds.
•
To reduce the amount of time it takes to make ice cubes, you can select "Quick freeze" mode.
Storing frozen food in the freezer compartment
•
Your refrigerator bears the 4-Star logo
frozen food, freezing fresh food and making ice cubes.
Review:
Appliance
Temperatures in the coldest
types
compartment
No star
Freezer: 0°C
*
Freezer: -6°C
**
Freezer: -12°C
Storage compartment: -18°C
***
or below
Freezer compartment:
****
From -18°C to -24°C
(*) Shelf life depends on the type of food; see manufacturer's instructions on the food box.
The quantity of food to be frozen must not exceed the quantity indicated on the nameplate. If the
quantity to be frozen is greater than this value, it is always possible to freeze in several stages.
, signifying that it is capable of storing
Storage periods
Ice cubes
Ice cubes
Frozen food suitable for short-term
storage: 3 to 4 days*
Ice cubes
Frozen food suitable for medium-term
storage: 1 to 4 weeks*
Ice cubes
Frozen food suitable for long-term storage:
3 to 12 months
Ice cubes
Frozen food suitable for long-term storage:
3 to 12 months
Possible freezing of fresh products
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