Idiomas disponibles
Idiomas disponibles
Operating Instructions
STARTING THE
FREEZER
The freezer is ready to operate as received, when connected to the power supply. After connecting to power supply, close lid
and allow freezer to operate. The unit will run from 1 to 2 hours (possibly longer, depending on conditions) before operating
temperature is reached. It will then start and stop (cycle) at fairly regular intervals. It is recommended that food not be placed
in the freezer until you are satisfied that it is operating (cycling) regularly and no final adjustments are necessary.
Once your freezer is starting and stopping (cycling) regularly, it is ready to freeze and store foods. The proper food storage
temperature is -18°C (0°F). Do not operate freezer at temperatures below -19°C (-3°F), as this does not improve food preser-
vation and only results in longer unit (cycle) running time. It is not advisable to freeze more than 25 kg (50 lbs.) of food in any
24 hour period. It will take 15 or more hours of unit running time to freeze this amount of food.
When adding fresh, unfrozen food packages, store them against the walls. The sensing bulb of the thermostat is fastened to
the liner wall on the "insulation side" of the freezer. In view of the value of the contents of your freezer, it is advisable to
inspect contents and check freezer operation regularly.
TEMPERATURE
CONTROL
The temperature of the freezer compartment is controlled by adjusting / setting the thermostat control knob, located on
the front of the freezer cabinet. To start the freezer and achieve maximum cooling quickly:
•
Turn the temperature control knob clockwise to the furthest (maximum) setting on the darker blue (wide) section of
the graduated control dial.
•
Allow the freezer to run at this setting for 3-4 hours.
•
When maximum cooling is achieved, turn back the temperature control knob setting to the 2 o'clock position on the
graduated blue control dial. See Fig.1.
•
To turn off the freezer (no cooling), rotate the control knob to the "0" (off) position. See Fig.2.
Fig. 1
4
Fig. 2
