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P R O DU C T I N T R O DU C TIO N
P R ODU C T I NT R O DU C T IO N
P leas e d o not rus h to c onnec t the p ower s upply a fter the
s table p lac ement a nd c leannes s o f the refrigerator. I t
s hould b e s tand for a t lea s t 2 h ours , a nd then s witc h on the
power to e ns ure the n ormal operation o f the r efrigerator.
P la c e the refrigerator in the right plac e (s ee the foregoing
points f or a ttention), a nd m ake a f ull c lea ning o f the
refrigerator b efore u s e (refer to the l atter s ec tion o f
c leaning m ethods ). of the refrigerator.
N o te : T he p ower c ord s hould n ot be p res s ed b y
the refrigerator its elf and o ther heavy o bjec ts , s o
as t o a void d amaging the p ower line a nd c aus ing
ac cidents .
T he t emperature o f refrigerating c hamber is u s ually
around 3 2-5 0° F, w hic h is u sed to s tore fres h food for a
s hort time, s uc h a s v egetables , f ruits a nd b everages , etc . .
R efrigera ted food s hould b e w ra pped in plas tic w rap a nd
placed e venly o n the s helf to p revent ta int of odor o r
exces s ive e vaporation o f mois ture.
T he s torage o f goods i n the refrigerating c hamber s hould
not be too d ens e. I t s hould leave p roper s pac e for the c old
air c irc ulation.
Hot food s hould b e c ooled to room temperature a nd then
put into the f ridge.
R a dis h or s imilar food s hould c ut off lea ves t o prevent
nutrition from b eing a bs orbed b y leaves.
T he a mount of fres h food p lac ed in the f reezer s hould not
exceed the f reezing c apac ity lis ted in the tec hnic al
parameters o f the refrigerator.
N o te : It s hould b e n oted tha t food s hould n ot
obs truc t the a ir o utlet when s toring food, s o a s n ot
c aus e b ad c irc ulation o f the c ool a ir a nd a ffec t
normal performanc e o f the refrigera tor.
to
the
Minimize the number o f opening a nd c los ing times t o
reduc e the los s o f c old a ir. S o that the s torage p eriod
c an be e xtended.
Frozen foods s hould n ot be r efrozen a fter thawing. T hey
s hould b e e aten a s q uic kly a s p os s ible.
Us e s ealed p a c kages o r fres h- keeping b ags t o freeze food
as f ar a s p os s ible, s o that they c a n b e s tored f or a l onger
time a nd c an reduc e freez er b urn on the f ood c hamber.
After a l os s o f power, p leas e reduce t he n umber of open
doors , a nd try not to p ut in the n ew food ( t o p revent the
temperature in the c abinet to p ic k u p fas ter).
If a p ower o uta ge is k nown c hange p ic k u p to ris e, y ou
s hould m ake m ore ic e c ubes t hat plac ed in a w atertight
c ontainer, a nd p ut them in the u pper o f the refrigera ting
c hamber.
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