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15
USING YOUR REFRIGERATOR
The ice maker will produce 12 cubes per cycle,
approximately 140-150 cubes in a 24 hour period,
depending on freezer compartment temperature, room
temperature, number of door openings and other
operating conditions.
If the refrigerator is used before the water connection is
made to the ice maker, set the power switch to OFF (O).
Throw away the first few batches of ice to allow the water
line to clear.
Be sure nothing interferes with the sweep of the feeler
arm. When the bin fills to the level of the feeler arm, the
ice maker will stop producing ice.
It is normal for several cubes to be stuck together. If ice
is not used frequently, old ice cubes will become cloudy,
taste stale and shrink.
FOOD STORAGE GUIDE
Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check date code to
ensure freshness.
ITEMS HOW TO STORE
Storing Fresh Food Wrap or store food in the
refrigerator in airtight and
moisture-proof material unless
otherwise noted. This prevents
food odor and taste transfer
throughout the refrigerator. For
dated products, check date code
to ensure freshness.
Butter or
margarine
Store opened butter in a covered
dish or in a closed compartment.
When storing a larger quantity,
wrap in freezer packing and
freeze.
Cheese Store in original packaging until
you are ready to use it. Once
opened, tightly rewrap with plastic
wrap or aluminum foil.
Vegetables with
skins (carrots,
peppers)
Place in bags or plastic containers
inside the crisper.
Fruit Wash and let dry; store in plastic
bags in the refrigerator. Do not
wash or pit berries until you are
ready to eat them. Berries should
be selected and kept in their
original packaging (if there is any)
or in a paper bag closed halfway
and set on a shelf.
Leafy Vegetables Remove original packaging and
trim any dirty or discolored parts.
Wash in cold water and drain.
Place in a plastic bag or plastic
container and store in the crisper.
ITEMS HOW TO STORE
Fish Consume fish or seafood the
same day purchased.
Chef Fresh Store any meat in original airtight,
moisture-proof packaging.
Rewrap if necessary.
Leftovers Cover leftovers with plastic
wrap or aluminum foil. Plastic
containers with airtight lids can
also be used.
STORING FROZEN FOOD
NOTE: For further information about preparing food for
freezing or food storage times, check a freezer
guide or a reliable cookbook.
Packaging
Successful freezing depends on correct packaging.
When you close and seal the package, it must not allow
air or moisture in or out. If it does, you could have food
odor and taste transfer throughout the refrigerator and
also dry out frozen food.
Packaging Recommendations:
• Rigid plastic containers with “tight-fitting lids”.
• Straight-sided canning/freezing jars.
• Heavy-duty aluminum foil.
• Plastic-coated paper.
• Non-permeable plastic wraps.
• Specified freezer-grade self-sealing plastic bags.
Follow package or container instructions for proper
freezing methods.
Do not use:
• Bread wrappers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
CAUTION: Do not keep beverage cans or plastic food
containers in the freezer compartment.
They may burst if they freeze.
Freezing
Your freezer will not quick-freeze any large quantity of
food. Do not put more unfrozen food into the freezer than
will freeze within 24 hours [no more than 2 to 3 lbs of
food per cubic foot (0,9 to 1,35 kg per cubic meter) of
freezer space]. Leave enough space in the freezer for air
to circulate around packages. Be careful to leave enough
room at the front so the door can close tightly.
Food storage times will vary according to the quality and
type of food, the type of packaging or wrap used (airtight
and moisture-proof) and the storage temperature. Ice
crystals inside a sealed package are normal. This simply
means that moisture in the food and air inside the
package have condensed, creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze. Cooling
hot foods before freezing saves energy.
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