Miele KT 3414 S Посібник з експлуатації та встановлення - Сторінка 13

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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,

– if too much food is stored in it at

once,

– 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.

We recommend a temperature of

in middle of the refrigerator section.

If you wish to check the temperature in

the refrigerator,

^ place a thermometer in a glass of wa-

ter 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

– bathwater and other household

thermometers 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.

For freezing fresh food and storing

frozen food for a long time a

temperature of at least

needed. At this temperature the growth

of micro organisms is generally halted.

As soon as the temperature rises to

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.