Miele K 12020 S Petunjuk Pengoperasian dan Pemasangan - Halaman 14

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The correct temperature

It is very important to set the correct

temperature for storing food in the

appliance. Micro-organisms will cause

food which is not stored at the correct

temperature to deteriorate rapidly.

Temperature influences the growth rate

of these micro-organisms. Reducing

the temperature reduces their growth

rate.

The temperature in the appliance will

rise:

– the more often the door is opened

and the longer it is kept open,

– the more food that is stored in it,

– the warmer the food is which is being

put into it,

– the higher the ambient temperature

surrounding the appliance.

The appliance is designed for use in

specific ambient temperatures

(climate ranges). Do not use in

ambient temperatures for which it is

not designed.

. . . in the refrigerator section

We recommend a temperature of 5 °C

in the middle of the refrigerator.

If you wish to check the temperature in

the refrigerator,

^ place a thermometer in a glass of

water and then place the glass in the

middle of the refrigerator section.

After about 24 hours, the thermometer

will show the approximate temperature

in the refrigerator.

Please note the following:

– household thermometers and those

used for measuring the temperature

of bathwater are not very accurate. It

is best to use an electronic

thermometer.

– Do not measure the temperature of

the air in the appliance. The result

will not reflect the temperature in the

food.

Try to open the door as little as possible

during the measuring period, as warm

room air will enter the refrigerator every

time the door is opened.

. . . in the freezer compartment

(depending on model)

To freeze fresh food and to store frozen

food for a long time, a temperature of

-18 °C is required. At this temperature

the growth of micro-organisms is

generally halted. As soon as the

temperature rises above -10 °C, the

micro-organisms become active in the

food again so that it cannot be kept as

long. For this reason, partially defrosted

or defrosted food must not be re-frozen.

Food may be re-frozen once it has

been cooked, as the high temperatures

achieved when cooking destroy most

micro-organisms.