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Thawing frozen foods
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Partially thawed foods should be eaten as soon as possible. Low temperatures preserve
foods, but they do not destroy the micro-organisms which are activated after thawing,
which may cause the stored foods to deteriorate. If thawed foods smell and look normal,
they can be cooked and if required re-frozen once they have cooled.
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Depending on their type and intended use, frozen foods can be thawed correctly at room
temperature, in the refrigerator, in an electric oven (conventional or fan), or in a
microwave oven using the relevant function.
Maintenance and Cleaning
Defrosting the freezer
The freezer compartment has to be defrosted manually. When the thickness of frost or ice on
the shelves exceeds 2 cm, the freezer should be defrosted. A few hours before defrosting, set
the thermostat on position 4 in order to further lower the temperature of the frozen foods.
Then turn the knob to the OFF (stop) setting and disconnect the plug from the electrical mains.
Remove the frozen foods from the freezer compartment and protect them from thawing while
cleaning.
Cleaning
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Before cleaning, disconnect the plug from the electrical mains. Clean the outside using only
water and a gentle liquid detergent or an ordinary detergent for washable surfaces (such
as a window-cleaning product). Never use products containing abrasives or substances
which may attack the lacquered or painted parts, acids or chemical solvents. Use a sponge
or a soft cloth.
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Do not use steam cleaners to clean the inside; we recommend the use of specific cleaning
products.
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Clean the gaskets with warm water and then dry.
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To allow the freezer to operate at full efficiency, periodically also clean the condenser on
the rear with a brush or a vacuum cleaner.
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Also make a periodic check on the tray above the compressor and clean it if necessary.
Practical advice for saving energy
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Install the freezer in a cool, well ventilated place, protected against direct sunlight and well
away from heat sources.
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Do not place hot foods in the freezer sections. Wait for foods to cool to room temperature
before placing them on the shelves;
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Open the door(s) as infrequently and for as short a time as possible to prevent the
compartments from warming up too much;
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