Smeg CV235XNF1 Guide de dépannage télécharger pdf (Page 15)

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The storage time and recommended temperature for storing

commercially frozen foods is indicated on the packaging. Always

follow manufacturer’s instructions for storage and use of frozen

food. When shopping be careful to choose only food which is

adequately packed and provided with complete data and stored

in freezers where the temperature never rises above -18°C.

Do not buy packages of food with frost. This indicates that the

package was thawed at least once before.

Take care that packages don’t start to thaw during transport

to your home. Temperature rise shortens the storage time of

commercially frozen foods.

Food Period

Fruit, beef from 10 to12 months

Vegetables, veal, poultry from 8 to 10 months

Venison from 6 to 8 months

Pork from 4 to 6 months

Chopped (minced ) meat 4 months

Bread, pastry, TV-dinner, fat free ﬁ sh 3 months

Intestines 2 months

Smoked sausages, fat ﬁ sh 1 month

Partially thawed or defrosted foods should be used as soon as

possible. Cold air preserves the food but it does not destroy

microorganisms which rapidly activate themselves after

defrosting and make foods perishable.

Partial defrosting reduces the nutritional value of food, especially

fruits, vegetables and readymade meals.

Remove the cap from ice tray (certain models only) and ﬁ ll it to

the mark with ﬁ ltered cold water or some other liquid, suitable for

freezing. Close it and place it on the door shelf. One tray can be

placed over the other. Ice tray can produce 8 cubes, with extra

8 made if you pour water over the top of the tray in horizontal

position.

It is recommended to make ice on stock.

Ice cubes are removed from the tray by turning the tray upside

down and placing it under cold running water. Shake the tray,

open the cover and pour the ice out.

Storing commercially

frozen food

Approximate storage

time of frozen foods

Defrosting frozen food

Making ice

1 2 ... 10 11 12 13 14 15 16 17 18 19 20

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Smeg CV235XNF1 Guide de dépannage Page 15

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