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Verfügbare Sprachen
Do not use metallic instruments to
remove the trays from the freezer.
5. HINTS AND TIPS
5.1 Hints for energy saving
• Freezer: The original configuration
ensures the most efficient use of energy.
• Fridge: The configuration with the drawers
in the bottom part of the appliance and
shelves evenly distributed ensures the
most efficient use of energy. Position of
the door bins does not affect energy
consumption.
• Do not open the door frequently or leave it
open longer than necessary.
• Freezer: The colder the temperature
setting, the higher the energy
consumption.
• Fridge: Do not set too high temperature
unless it is required by the characteristics
of the food.
• If the ambient temperature is high and the
temperature control is set to low
temperature and the appliance is fully
loaded, the compressor may run
continuously, causing frost or ice
formation on the evaporator. In this case,
set the temperature control toward higher
temperature to allow automatic defrosting.
• Do not cover the ventilation grilles or
holes.
5.2 Hints for freezing
• Do not freeze bottles or cans with liquids,
in particular drinks containing carbon
dioxide. They may explode during
freezing.
• Do not put hot food in the freezer
compartment.
• Do not place fresh unfrozen food directly
next to already frozen food.
• Do not eat ice cubes, water ices or ice
lollies immediately after taking them out of
the freezer to avoid frostbites.
• Do not re-freeze defrosted food.
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ENGLISH
5.3 Hints for storage of frozen food
• Freezer compartment is marked with
.
• Good temperature setting that ensures
preservation of frozen food products is a
temperature less than or equal to -18°C.
• Higher temperature setting inside the
appliance may lead to shorter shelf life.
• The whole freezer compartment is suitable
for storage of frozen food products.
• Leave enough space around the food to
allow air to circulate freely.
5.4 Shelf life for freezer
compartment
Type of food
Bread
Fruits (except citrus)
Vegetables
Leftovers without meat
Dairy food:
Butter
Soft cheese (e.g. mozzarella)
Hard cheese (e.g. parmesan, cheddar)
Seafood:
Fatty fish (e.g. salmon, mackerel)
Lean fish (e.g. cod, flounder)
Shrimps
Shucked clams and mussels
Cooked fish
Meat:
Poultry
Beef
Pork
Lamb
Sausage
Ham
Leftovers with meat
Shelf life
(months)
3
6 - 12
8 - 10
1 - 2
6 - 9
3 - 4
6
2 - 3
4 - 6
12
3 - 4
1 - 2
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
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