Whirlpool 3XARG457WP03 수리 매뉴얼 - 페이지 3

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페이지 인쇄

English

ADJUSTMENT OF THE CONTROLS

SUGGESTED

Refrigerator

Low temperature

CONDITION

CAUSE

compartment

Refrigerator compartment

Frequent door opening.

WARMER

TOO WARM

Loading of a big amount of foods.

Ambient temperature too high.

;

COOLER

Low temperature

Frequent door opening.

WARMER

compartment

Loading of a big amount of foods.

TOO WARM

Ambient temperature too cold

;

(reduction of number of cycles).

COOLER

Refrigerator compartment

Incorrect adjustment of controls.

WARMER

TOO COLD

;

COOLER

PRODUCTION OF ICE

Big use of ice cubes.

WARMER

CUBES TOO LONG

Ambient temperature too cold

(reduction of number of cycles).

;

COOLER

TWO COMPARTMENTS

Frequent door opening.

WARMER

TOO HOT

Loading of a big amount of foods.

;

Ambient temperature too warm or too cold.

COOLER

Removing

the crisper and crisper cover (Fig. 8)

To remove the crispers

I. Slide crisper straight out to the stop, lift front, then slide the

rest of the way out.

2. Replace In reverse order,

To remove the cover

I. Push upwards the glass section, then slide outwards.

2. Lift the front section of the cover rim and remove It.

To reposrtron the crispers and the cover, proceed in the reverse

sequence.

Adjusting

the rails of the crisper cover (Fig. 9)

As there are crispers of different dimensions, the cover is pro-

vided with a centre rail, which can be adjusted depending on

the dimensions

of the cnspers. It is possible to adjust the

centre rail with the cover inside the refrigerator,

removing the

crispers and the cover panel.

To remove the centre rail

1. Push the section to be fitted on the cover upwards, then re-

move it.

2. Pull the front section of the rail.

3. Remove the rear section of the rail from the opening in the cover.

To reposition

the centre rail

I, Fit the rear section of the rail (with the hole) In the opening

of the cover.

2. Lower the front section of the rail in the opening.

3. Check that the rear section of the rail is correctly positioned

under the cover rim.

USE OF THE LOW TEMPERATURE

COMPARTMENT

(Fig. 5)

Your low compartment

is for the freezing-in

of fresh and

cooked food and for the long term storage of deep frozen

foods. It also allows the production of ice cubes.

Storing fresh food

For a successful freezing use a wrapping

that is air, moisture

and water proof; this to avoid transfer of odour and taste

throughout

the refrigerator

and a better storage of frozen

food.

We recommend the use of plastic containers with tight fitting

lids, aluminium trays, aluminium foils, non permeable plastic

wraps and plastic-coated paper.

Sealing

When sealing the food in bags, squeeze out the air (liquids

need a headspace to allow for expansion). Twist the top and

fasten the tie securely.

Put the label inside transparent

bags; use self-adhesive label

on outside of opaque ones.

Storing fruits

Select ripe, blemish-free fruits. Wash, peel, trim, pit and slice

as needed.

Pack in rigid containers or other recommended material. Leave

a head space to allow liquids to expand

during freezing.

Storing vegetables

For best results freeze fresh picked up vegetables.

Wash in cold water, sort and cut into appropriate sizes.

Blanch and pack in recommended

container

and freeze.

Do not freeze lettuce, celery, carrot sticks, potatoes or fresh

tomatoes. All will become limp or mushy. Tomatoes will colla-

pse when thawed.

Storing

meats

Flat cuts or patties should be wrapped individually or in layers

separated by a double thickness of freezer wrap.

Storing cooked food

Prepare cooked food as you would for the table: shorten the

cooking time 10 to 15 minutes to allow for additional cooking

during reheating. Omit seasonings and part of the liquid. Plan

to add them at reheating time. Cool as rapidly as possible and

freeze at once. Liquid or semi-liquid dishes may be frozen in

recommended

containers with a head-space. Casseroles and

other more solid foods may be frozen in the baking container.

Storing baked food (pastry and bread)

Wrap baked breads in recommended material.

Thaw in wrapping. Unbaked yeast breads can be frozen after

the first rising. Punch down, wrap and freeze.

Bake cookies as usual. Cool and freeze on trays, then pack in

recommended

freezer bags or cartons. Unbaked cookies may

be dropped,

molded or rolled and frozen on cookie trays.