Ariston MBA 1167 Руководство пользователя

Бренд: Ariston

Модель: MBA 1167

Категория: Холодильники-морозильники

Тип: Руководство пользователя

Это руководство также подходит для

RMBA 1167.019

ATTENTION

Read your manual caref ully since it contain s instruc-

tions, which will ensur e safe installation, use and main-

tenance of your appliance.

Your Refrigerator is built to International safety stan-

dards (EN60) and has been awarded the European

approval mark (IMQ) for conform ity with UK electrical

safety requirements. It al so meets the EC standards on

the prevention and elimination of readio interference

(EC directive 87/308 - 02.06.89).

1. This appliance is designed to be used indoors and

under no circumstances should it be installed outside

even if protected by a roof. Leaving the appliance

exposed to the rain an d whether is exceedi ngly dan-

gerous.

2. The appliance should be used only by adults and

exclusively for storing foodstuffs in compliance with the

instructions provided in this manual. Un der no circum-

stances should children be allowed to operate, or

tamper with, this produ ct.

3. Do not attempt to operate or handle this appliance

when barefoot, or with wet hands or feet.

4. It is highly recommen ded that you do not operate

this appliance by connecting it to the pow er supply

with extensions or multiple socket plugs. If the refrigera-

tor has been installed between two cabinets, m ake

sure that the supply cord is not dangerously crimped

or trapped beneath a heavy object.

5. Never pull the cable or th e appliance to remove

the plug from the socket; this is exceedingly danger-

ous.

6. Do not touch the internal cooling elements, especially if

your hands are wet, since you could burn or hurt yourself.

7. Before doing any cleaning, disconnect the appliance

from the electricity (by pulling out the plu g or turning off th e

general switch in your home); it is not sufficient to pl ace the

temperature regulation knob “ ” to cut off the power.

8. Before disposing of your old appliance, remember to

break or remove the lock as a safety measur e to protect

children who might lock themselves inside the appliance

when playing. In addition, if the appliance is a new on e with

a lock, keep the key ou t of the reach of smal l children.

9. If your appliance is n ot operating properl y, read the

chapter entitled, “Troubl e Shooting”, which mi ght help you to

resolve the problem, befor e calling an after-sales service

center. Do not attempt to repair the appl iance by tamper-

ing with the internal components.

10. If the power supply cord must be replaced, plea se con-

tact one of our Customer Service Centers. In some cases,

the connections are made usi ng special terminals and in

others a special tool must be used to access the conn ec-

tions.

11. Do not use electric appliances inside the c ompartment

for food storage, if these are not those recommended by

the manufacturer.

12. At the end of the functional life of your appliance –

containing cyclopentan e gas in the insulati on foam and

gas R134a (tetraphtorethane) in th e refrigeration circuit – the

latter should made safe before being sent to the dump. For

this operation, please contact your dealer or the Local Or-

ganisation in charge of waste disposal.

Proper installation of the appliance is essential to

ensure the best and most efficient performance of

your appliance.

Ventilation

The compressor and condenser generate heat and,

therefore, need to be ventil ated properly. Rooms with

less than perfect ventilation are not very sui ted for in-

stallation of the appliance. Therefore, it should be i n-

stalled in a room with

an opening (window or French window) that provides

the appropriate amount of air re-circulation. It is also

important that the room should not be too humid.

During installation, make sure not to cover or obstruct

the grates that allow proper ventilation of the appli-

ance. For proper ventilation of the appliance, you

must leave:

- a space of at least 1 0 cm between the top part and

any cabinets above it;

- a space of at least 5 cm between the sides of the

appliance and any adjacent cabinets/walls.

Away from Heat

Avoid positioning the appliance in a place where it is

directly exposed to sunli ght or near an oven, cook top or the

like.

Levelling

The floor should be perfectly levelled; if not, y ou can adjust

the feet at the front of the appliance.

Earthing

Before making the electrical connection, check that the

voltage shown on the data plate, that you will fi nd on the

bottom left hand side of the appliance next to the cris per,

corresponds to that of you r mains and that the sock et is

earthed in conformity with all current electri cal regulations. If

the system is not earthed, th e manufacturer declines all li-

ability for consequent damages or losses. Do not use

adapters or multiple sockets.

Check the power load

The electrical socket m ust support the maxi mum power load

of the appliance shown on the data plate (on the bottom

left hand side of the ap pliance next to the cr isper).

Before plugging the appliance to the mains

Set the appliance upright and wait at least 3 hours b efore

plugging the appliance into the mains to ensure proper per-

formance.

Safety - a good habit to get into.

Installation

Green indicator light

Glass tray

Ice scraper

Fruit and vegetable drawer

Container for frozen food storage

Container for freezing and frozen

food storage

When this green indicator light is on, it indi-

cates that the refrigerator is connected

to the electricity network.

Temperature regulator knob

This knob allows you to adjust the

refrigerator temperature to different

positions:

the refrigerator is switched off;

1 minimum refrigeration setting;

5 maximum refrigeration setting.

Hanging rack with transparent cover

Bottle shelf

Middle hanging rack

Lower hanging rack with bottles holder

Ice container

Adjustable feet

Drainage system for thawn water

Eggs tray

Butter dish with cover

Lamp

Rear stoppers

(installation by owner)

Removable height adjustable

shelves

Close-up view

MBA 1167

MBA 1167 X

MBA 1167 S

MBA 1167

MBA 1167 X

MBA 1167 S

How to Start the Appliance

How to use the refrigerator compartment ...

NOTICE

After the appliance has been delivered,s tand it in

the upright position and wait approximately 3 hours

before connecting it to the electrical outl et to guar-

antee that it operates prorerly.

Before placing foodstuffs in the refriger ator or freezer,

clean the interior well with warm water and baking

soda.

After having plugg ed the appliance in, make sure that pilot

lamp “A” is light.

Set knob ‘B’ onto a medium position and can pl ace food in the

fridge after only a few hours.

When the freezer has reached the optimu m temperature, you

can place frozen food in the freezer.

The thermostat automatically regulates the temperature

inside the appliance

1 = less cold

5 = colder

It is recommended that a medium setting be used .

To increase the amoun t of space, optimiz e arrangement

and improve appearance, this appliance has a “cooling

area” located within the back panel of the refrig erator

compartment.

When the appliance is operating, this panel m ay be

covered with frost or droplets of water depending on

whether the compressor is operating or not at a set tim e.

Do not be concerned about this! The refrigerator is

operating normally.

If the thermostat knob is positioned on hi gher settings

while the refrigerator is heavily filled and th e ambient tem-

perature is high, the appliance may run con tinuously, re-

sulting in the forma tion of frost on the back cooling area.

This will lead to an incr ease in energy consum ption.

To avoid this situation, just turn the thermostat knob to a

lower setting so that the appliance defrosts auto-

matically.

Storing food in the Refrigerator Compartment

Food

Storage time

Location in the Refri gerator

Fresh meat and cleaned fish

(use plastic wrap or pack in plastic bags)

2 or 3 days On any shelf

Fresh cheese 3 or 4 days On any shelf

Eggs 1 month In special egg tray on any shelf

Butter, margarine 1 week On any shelf

Cooked or precooked food (placer in air-tight contain-

ers and when cool store i n refrigerator)

3 or 4 days On any shelf

Sausages, salami, sandwich meats in gen eral, fresh

pasta, custards, puddings, chocolates, cream pastries,

bread, dry pastries, red toma toes

3 or 4 days On any shelf

Bottled products, milk, drinks, yoghurt On special door shelves

Fruit and vegetable - In vegetable crisper

What Should Not be Stored in the Refrigerator

Garlic (transmits odour), onions and leek s.

Bananas (they will turn black).

Citrus fruits.

Potatoes and root vege tables (store in dark, dry places).

- Within the refrigerator com partment, the air circulates

naturally, with the colder air falling down because it is

heavier. This is the reason why meat and cheeses should

be placed above the vegetable container.

- Please follow our instructions carefu lly on maximum stor-

age time: any food, even the freshest, will not remai n edi-

ble for any extended amount of time.

- Do not place liquids in containers without covering them

because this will lead to an increase in the level of mois-

ture within the refrig erator, causing the formation of frost.

- Remember to cool hot food before stori ng otherwise the

temperature inside the appliance will i ncrease, causing

the compressor to work har der and use more ener gy.

- Contrary to popular bel ief, cooked foods are no t stored

any longer than raw food.

- The refrigerator com partment is equipped with conven-

ient, removable shelves, which can be adjusted for

height using the shelf guides. This al lows you to place even

large containers and fo odstuffs in the refri gerator.

- Be careful not to place con tainers (plastic or gl ass), food

or other objects in direct contact with the coo ling area of

the back wall of the refrigerator. This could harm the food,

in-crease energy consumption and facilitate the formati on

of condensate (on food, containers, etc.).

How to use the freezer compartment ...

For the preparation of food to be fr ozen, please con-

sult a specialized manual.

- Food that has be thawed, even partially, m ust not be

re-frozen: you must cook it in order to consume it (within

24 hours) or to freeze it once again.

- When freezing fresh f oods, remember that they should

not touch other previ ously frozen or deep frozen foods.

Place the food that you wish to freeze in the top com-

partment where the temperature will fall below -18°C,

which is ideal for fr eezing food properl y. Remember that

proper conservation depends on the spe ed of freezing.

- During the freezing process , avoid opening the door of

the freezer.

- Freeze only the quan tities (in kg) shown on the data

plate situated inside th e refrigerator compar tment.

- For the best conservati on and defrosting, remember to

freeze small portions; this will ensure rapi d and uniform

freezing. Mark package with a description of the con-

tents and the date it was frozen.

- In the case of power failure or breakdown, d o not

open the freezer door. Thi s will help maintain the tem pera-

ture inside the freezer ensuring that foods are conserved for

at least 17 hours.

- Do not store full bottles in the freezer since they coul d ex-

plode when they freeze. (Remember that l iquids increase in

volume when frozen).

-If the room temperature remains below 14°C for an ex-

tended period of time the freezer will not reach the tem-

peratures required for storage, and storage li fe will be

shorter. In this case, frozen foodstuffs should be used withi n a

relatively short period of time.

In order to freeze and then thaw foods op timally, it is re c-

ommended that you divide food into small portions so that

they freeze quickly an d uniformly. The pack ages should be

clearly marked with the content and the date th ey were

frozen.

If it is required to store a lar ge quantity of foodstu ff, you may

easily take out central drawer, and place th e food directly

onto the evaporator plate. Make sure that, after having in-

serted the load, the door closes correctl y.

Guide to Using the freezer

Meat and fish

Food Wrapping Tenderising

(days)

Storage

(month)

Thawings Time

Beef Roast Tinfoil 2/3 9/10 Not required

Lamb Tinfoil 1 / 2 6 Not required

Pork Roast Tinfoil 1 6 Not required

Veal Roast Tinfoil 1 8 Not required

Veal/Pork Chops Each piece wrapped in cling wrap

and then in tinfoil (4 to 6 slices)

6 Not required

Minced Meat Each piece wrapped in cling wrap

and then in tinfoil (4 to 6 slices)

6 Not required

Heart and Liver Plastic Baggies 3 Not required

Sausages Cling Wrap or Tinfoil 2 As necessary

Chicken and Turkey Tinfoil 1/3 9 Very slowly in refrigerator

Duck and Goose Tinfoil 1 / 4 6 Very slowly in refrigerator

Pheasant, Partrige and

Wild Duck

Tinfoil 1 / 3 9 Very slowly in refrigerator

Hare and Rabbit Tinfoil 3 / 4 6 Very slowly in refrigerator

Venison Tinfoil or Cling Wrap 5/6 9 Very slowly in refrigerator

Large Fish Tinfoil or Cling Wrap 4/6 Very slowly in refrigerator

Small Fish Plastic Baggies 2 / 3 Not reguired

Crustaceans Plastic Baggies 3/6 Not reguired

Shellfish Store in salted water in aluminium

containers or plastic containers

3 Very slowly in refrigerator

Boiled Fish Tinfoil or Cling Wrap 12 In hot water

Fired Fish Plastic Baggies 4/6 Directly in pan

Fruits and Vegetables

Food Preparation

Blanching

Time

Wrapping

Storage

(month)

Thawing Time

Apples and Pears Peel and cut into slices 2'

In Containers (cover

with syrup)

In refrigerator

very slowly

Apricot, Peaches, Cherries

and Plums

Peel and pit 1'/2'

In Containers (cover

with syrup)

In refrigerator

very slowly

Strawberries, Blackberries

and Raspberries

Rinse and fry

In Containers (cover

with sugar)

10/12

In refrigerator

very slowly

Cooked Fruit Cut, cook and strain

In Containers (add

10% sugar)

In refrigerator

very slowly

Fruit Juice Wash, cut and crush

In Container (sugar

to test)

10/12

In refrigerator

very slowly

Cauliflower

Remove leaves, cut head into

small pieces and blanch in wa-

ter and a little lemon juice

2' Plastic Baggies 12 Not reguired

Cabbage and Brussel

Sprouts

Wash and cut into small pieces 1'/2' Plastic Baggies 10/12

At room tem-

perature

Peas Shell and wash 2' Plastic Baggies 12 Not reguired

French Beans Wash and slice if reguired 2 Plastic Baggies 10/12 Not reguired

Carrots, Peppers and Tu-

mips

Peel, wash and slice if neces-

sary

3'/4' Plastic Baggies 12 Not reguired

Mushrooms and Aspara-

gus

Wash, peel and cut up 3'/4' Plastic Baggies 6

At room tem-

perature

Spinach Wash and mince 2' Plastic Baggies 12

At room tem-

perature

Vegetable for Soups Wash and cut up small pieces 3'

Plastic Baggies or

Containers

6/7 Not reguired

Varios Foods Preparation Blanching Time Wrapping

Storage

(month)

Thawing time

Bread Plastic Baggies 4 At room temperature in the oven

Cakes Plastic Baggies 6

About 10 minutes at room tempera-

ture, cook at 100/200

Cream Plastic Containers 6 At room temperature or in refrigerator

Butter

In original wrapping

or tinfoil

6 In refrigerator

Boiled Food or

Vegetable Soup

Plastic or Glass Con-

tainers

3/6 At room temperature or in hot water

Eggs

Freeze without shells

in small containers

10 At room temperature or in refrigerator

Tips on Saving Energy

Keeping Your Appliance in Shape

- Install it well

This means that the appli ance should be installed

away from heat sources or direct sunlight i n a well-

ventilated room.

- Correct temperature settings

Set the refrigerator or freezer temperature knob to one

of the medium settings. Very low temperatures will not

only consume a great d eal of energy but will neither

improve or lengthen the storage life of the f ood. Ex-

cessively low temperature may in fact spoil v egeta-

bles, cold meats and cheese.

- Do not overfill

Remember that proper storage of food requires go od

air circulation. Overfilling your appliance will prevent

this circulation and overwork the compressor.

- Shut the doors

Open your appliance onl y when strictly necess ary;

remember that every time y ou open the door most of the

cold air will be lost. The motor will have to run, and cons ume

energy, to restore the c orrect temperature.

- Check the door gaskets

Keep the gaskets clean and soft so that they fit closely

against the door to ensure that no cold air is lost.

- Never store hot foods

A container of hot f ood in the refriger ator will increase the

temperature signifi cantly; allow food to co ol to room tem-

perature before storing.

Defrosting

WARNING: do not damage the refrigerati on circuit.

Do not use mechanical devices or other tools to speed

up the defrosting proces s, unless they have been rec-

ommended by the manufacturer.

How to Defrost the Refrigerator

This appliance defrosts automatically and the water is

drained to the back towards the drain pipe installed for this

purpose (fig. 1). Here, the h eat produced by the compres-

sor will make it evaporate. The only thing you must do is to

periodically check and clean the hole of the drain, which

is located behind the vegetable crispers, so that the w ater

drains properly.

Fig. 1

How to Defrost the Freezer Compartment

- Every so often, remove th e frost with the scraper provided

with the appliance (do not use knives or me tal objects).

- If the frost is more than 5 mm thick, the freezer must be

defrosted.

Proceed as follows: turn the thermostat knob (B) to the ·

setting . Then wrap all the frozen and fast-frozen food in

newspaper, placing it either in the refrigerator or in a cool

place. Leave the freezer door open so that the f rost thaws

completely(fig. 2). You can speed this process by placing

containers of warm water in the compartment.

Fig. 2

Cleaning and maintenance

Always unplug the appliance from the mains before

cleaning.

- Your appliance is manufactured with hygienic odourless

materials. To preserve these characteris tics, always use

sealed containers for strong smelling f oods to avoid the

formation of odours tha t are difficult to remove.

- Use only a water and bicarb onate solution: Clean the i n-

ternal and exterior of your appliance with a sponge

soaked with a warm water and sodium bicarbonate solu-

tion, which is also a good disinfectant. If you do not have

any sodium bicarbonate at home, use neutral detergent.

- What not to use: Do not use abrasive deter gents, bleach

or detergents containi ng ammonia. Never use solvent-

based products.

- Dishwashable: All th e removable parts can be cleaned

by soaking in hot soapy water or detergent. If you own a

dishwasher, you may wash these parts in th e dishwasher.

Remember to dry thoroughly before replaci ng them.

- What about the back panel? Dust may d eposit on the

back panel and affect the proper running of the appli-

ance. To remove dust, vacuum away the dust very care-

fully using the appropriate vac uum cleaner accessory.

- Discontinued use of the appliance: If th e appliance is not

in use for any length of time, remember to clean the inte-

rior and dry thoroughl y, leaving the doors open to prevent

the formation of bad od ours and mould.

- Interior refrigerator walls are covered with special anti-

bacterial layer, containing silver. This antibacterial layer

maintains hygienic environment and prevents from un-

pleasant odor. Antibac terial effect remains after repeated

cleaning with warm water.

Is there a Problem?

Green LED does not light up

Have you checked whether :

· The main switch for the power supply to the apart-

ment or home has been turned off;

· The plug is properly inserted in the outlet;

· The outlet is adequate; try inserting the plug into an-

other outlet in the room.

The refrigerator and the freezer do not cool properly.

Have you checked whether :

· The doors do not close w ell or the seals are faulty;

· The doors are left open too long;

· The thermostat knob is n ot on the proper setting;

· The refrigerator or freezer is overfilled.

The food in the refrigerator becomes too cold.

Have you checked whether :

· The thermostat knob is on the proper setti ng;

· The food is in contact with the back wall - which is

the coldest part.

The motor runs continuously.

Have you checked whether

· The doors are not closed well or have remained

open too long;

· The ambient temperature is too high;

· The thermostat knob is n ot on the proper setting.

The appliance makes to o much noise.

The gas refrigerant produces a slight noise ev en when the

compressor is not running (this is not a defect).

Have you checked whether :

· The refrigerator is lev ell.

· The appliance was ins talled between cabinets or ob-

jects that vibrate and make noise.

There is water on the bottom of the refrigerator.

Have you checked whether :

· The hole for draining the water from the frost is

clogged (see fig. 1).

If after all the checks, the appliance still does not operate

or the problem persists, call the nearest S ervice Centre

and inform them of: the type of problem, the abbreviation

of the model name (Mod.) and the relative numbers (S /N)

written on the rating plate located at the bottom left next

to the vegetable crisper (see examples in the figures be-

low).

Never call on unauthorized technicians and always re-

fuse spare parts, which are not originals.

Merloni Elettrodomestici spa

Lifetime

10 years

from day of fabrications

- As a result of thermal strain for components of a

refrigerator appliance can be heard crackling noise

that is not a defect and doesn’t affect efficiency of

the appliance. This speci al sound when the

thermoregulator and compre ssor are turned on is a

normal state, which appears during the working

process of the appliance’s electric installation.

- After some time the color of indicator lamp can be

changed and color depth can be decreased, it

should be considered as natural process and you

shouldn’t worry about it.

- Replacing the lamp. The lamp for lighting the

interior of the appliance is located at the ba ck of the

lamp box. Unscrew the burnt lamp and replace it

with another lamp of no more than 15 Watt, follow

the instructions ill ustrated in fig. 3

Fig. 3

Ïðàâèëüíàÿ óñòàíîâêà íåîáõîäèìà äëÿ îáåñïå÷åíèÿ

íàäåæíîé è ýôôåêòèâíîé ðàáîòû õîëîäèëüíèêà.

Âåíòèëÿöèÿ

Êîìïðåññîð è êîíäåíñàòîð õîëîäèëüíèêà â ïðîöåññå

ðàáîòû íàãðåâàþòñÿ, ïîýòîìó íåîáõîäèìî îáåñïå÷èòü

äîñòàòî÷íóþ âåíòèëÿöèþ. Õîëîäèëüíèê äîëæåí áûòü

óñòàíîâëåí â õîðîøî ïðîâåòðèâàåìîì ïîìåùåíèè ñ

íîðìàëüíîé âëàæíîñòüþ. Çàïðåùåíî óñòàíàâëèâàòü

õîëîäèëüíèêè â ïîìåùåíèÿõ ñ ïîâûøåííîé âëàæíîñòüþ,

íàïðèìåð, âàííûõ êîìíàòàõ, ïîäâàëàõ.

Ñëåäèòå, ÷òîáû âî âðåìÿ ýêñïëóàòàöèè äîñòóï âîçäóõà ê

îòâåðñòèÿì äëÿ âåíòèëÿöèè íå áûë ïåðåêðûò èëè çà-

òðóäíåí:

- ðàññòîÿíèå ìåæäó âåðõíåé ÷àñòüþ õîëîäèëüíèêà è

ìåáåëüþ äîëæíî áûòü íå ìåíåå 10 ñì;

- ðàññòîÿíèå ìåæäó áîêîâûìè ñòåíêàìè õîëîäèëüíèêà è

ìåáåëè äîëæíî áûòü íå ìåíåå 5 ñì.

Íå ðàñïîëàãàéòå âáëèçè èñòî÷íèêîâ òåïëà

Íå ñëåäóåò óñòàíàâëèâàòü õîëîäèëüíèê òàê, ÷òîáû îí

íàõîäèëñÿ ïîä âîçäåéñòâèåì ïðÿìûõ ñîëíå÷íûõ ëó÷åé

èëè ðÿäîì ñ èñòî÷íèêàìè òåïëà (êóõîííûìè ïëèòàìè,

äóõîâêàìè, êàìèíàìè).

Âûðàâíèâàíèå

Äëÿ õîðîøåé ðàáîòû õîëîäèëüíèêà âàæíî, ÷òîáû îí

íàõîäèëñÿ íà ðîâíîé ïëîñêîñòè. Ïîñëå óñòàíîâêè õîëî-

äèëüíèêà íà ìåñòî îòðåãóëèðóéòå åãî ïîëîæåíèå ïóòåì

âðàùåíèÿ ðåãóëèðîâî÷íûõ îïîð â åãî ïåðåäíåé ÷àñòè.

Íàêëîí õîëîäèëüíèêà íàçàä íå äîëæåí ïðåâûøàòü 5°.

Ïîäêëþ÷åíèå ê ýëåêòðîñåòè

Õîëîäèëüíèê âûïîëíåí ïî ñòåïåíè çàùèòû îò ïîðàæå-

íèÿ ýëåêòðè÷åñêèì òîêîì êëàññà 1 è ïîäêëþ÷àåòñÿ ê

ýëåêòðè÷åñêîé ñåòè ïðè ïîìîùè äâóõïîëþñíîé ðî-

çåòêè ñ çàçåìëÿþùèì êîíòàêòîì. Ïåðåä ïîäêëþ÷å-

íèåì ê ýëåêòðîñåòè óáåäèòåñü:

• ÷òî íàïðÿæåíèå ñåòè ñîîòâåòñòâóåò äàííûì, óêà-

çàííûì íà òàáëè÷êå, êîòîðàÿ íàõîäèòñÿ íà ïðàâîé

ñòîðîíå õîëîäèëüíîãî îòäåëåíèÿ ñî ñòîðîíû äâåðè;

• ÷òî çàçåìëÿþùèé êîíòàêò ýëåêòðè÷åñêîé ðîçåòêè

íåïîñðåäñòâåííî ýëåêòðè÷åñêè ñîåäèíåí ñ çàçåì-

ëÿþùèì ïðîâîäîì ïèòàþùåãî êàáåëÿ ýëåêòðè÷åñêîé

ñåòè (ñîåäèíèòåëüíûé ïðîâîä äîëæåí áûòü ðàññ÷è-

òàí íà òîê íå ìåíåå 10À);

• ðîçåòêà è âèëêà îäíîãî òèïà; åñëè âèëêà íå ïîäõî-

äèò ê ðîçåòêå, ðîçåòêó ñëåäóåò çàìåíèòü íà ñîîòâåò-

ñòâóþùóþ âèëêå ïèòàþùåãî øíóðà (ðàáîòû äîëæåí

âûïîëíÿòü êâàëèôèöèðîâàííûé ýëåêòðèê).

Õîëîäèëüíèê äîëæåí áûòü óñòàíîâëåí òàêèì îáðà-

çîì, ÷òîáû Âû âñåãäà èìåëè äîñòóï ê ðîçåòêå.

Õîëîäèëüíèê, ïîäêëþ÷åííûé ñ íàðóøåíèåì òðåáî-

âàíèé áåçîïàñíîñòè áûòîâûõ ïðèáîðîâ áîëüøîé

ìîùíîñòè, èçëîæåííûõ â äàííîì ðóêîâîäñòâå, ÿâëÿ-

åòñÿ ïîòåíöèàëüíî îïàñíûì. Õîëîäèëüíèê, íåïî-

ñðåäñòâåííî ïîäêëþ÷àåìûé ê äâóõïðîâîäíîé ýëåê-

òðîñåòè, ýêñïëóàòèðóþò ñ óñòðîéñòâîì çàùèòíîãî

îòêëþ÷åíèÿ (ÓÇÎ), èìåþùèì ñëåäóþùèå çíà÷åíèÿ

ïàðàìåòðîâ: äèàïàçîí íîìèíàëüíûõ íàïðÿæåíèé îò

220 äî 240Â / 50 Ãö, ñ ïîðîãîì ñðàáàòûâàíèÿ

íå áîëåå 30 ìÀ, íîìèíàëüíîå âðåìÿ ñðàáàòûâàíèÿ

– 0,1 ñ.

Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà óùåðá

çäîðîâüþ è ñîáñòâåííîñòè, åñëè îí âûçâàí íåñî-

áëþäåíèåì óêàçàííûõ íîðì óñòàíîâêè.

Áåçîïàñíîñòü- õîðîøàÿ ïðèâû÷êà

Óñòàíîâêà

CIS

Âíèìàòåëüíî ïðî÷èòàéòå äàííîå ðóêîâîäñòâî: îíî ïî-

ìîæåò Âàì îçíàêîìèòüñÿ ñ âîçìîæíîñòÿìè õîëîäèëüíè-

êà, ïðàâèëàìè óñòàíîâêè, èñïîëüçîâàíèÿ è îáñëóæèâà-

íèÿ. Âàø õîëîäèëüíèê èçãîòîâëåí â ñîîòâåòñòâèè ñ ìå-

æäóíàðîäíûìè ñòàíäàðòíûìè áåçîïàñíîñòè è ýëåêòðî-

ìàãíèòíîé ñîâìåñòèìîñòè.

1. Õîëîäèëüíèê ðàçðàáîòàí äëÿ èñïîëüçîâàíèÿ âíóòðè

ïîìåùåíèé. Íè ïðè êàêèõ îáñòîÿòåëüñòâàõ íå èñïîëü-

çóéòå õîëîäèëüíèê íà óëèöå.

2. Õîëîäèëüíèê äîëæåí èñïîëüçîâàòüñÿ â äîìàøíèõ óñ-

ëîâèÿõ äëÿ çàìîðàæèâàíèÿ è õðàíåíèÿ çàìîðîæåííûõ è

îõëàæäåííûõ ïðîäóêòîâ â ñîîòâåòñòâèè ñ äàííîé èíñò-

ðóêöèåé. Íå ðàçðåøàéòå äåòÿì ïîëüçîâàòüñÿ

õîëîäèëüíèêîì áåç ïðèñìîòðà.

3. Õîëîäèëüíèê îáëàäàåò äîâîëüíî áîëüøèì âåñîì, ïå-

ðåäâèãàéòå åãî òîëüêî ïðè óâåðåííîñòè â ñâîèõ ñèëàõ.

4. Íå êàñàéòåñü õîëîäèëüíèêà âëàæíûìè ðóêàìè.

5. Íå ïîëüçóéòåñü óäëèíèòåëÿìè è ïåðåõîäíèêàìè.

Ïîìíèòå, ÷òî âêëþ÷åíèå õîëîäèëüíèêà ñ èñïîëüçîâàíè-

åì ïåðåõîäíèêîâ è óäëèíèòåëåé ñîçäàåò ïîòåíöèàëüíóþ

îïàñíîñòü âîçãîðàíèÿ. Ïðîèçâîäèòåëü íå íåñåò îòâåòñò-

âåííîñòè çà âîçãîðàíèÿ, ïðîèçîøåäøèå èç-çà èñïîëüçî-

âàíèÿ ïåðåõîäíèêîâ è óäëèíèòåëåé, à òàêæå ñîåäèíè-

òåëüíîãî êàáåëÿ, ñå÷åíèå êîòîðîãî íå ñîîòâåòñòâóåò

ïîòðåáëÿåìîé ìîùíîñòè. Ïðè óñòàíîâêå õîëîäèëüíèêà

íåîáõîäèìî ïðîâåðèòü ñîîòâåòñòâèå õàðàêòåðèñòèê ñåòè

è ýëåêòðîïðèáîðîâ õîëîäèëüíèêà. Íå âûíèìàéòå âèëêó

èç ðîçåòêè çà ïðîâîä: ýòî î÷åíü îïàñíî. Ïðè ïîâðåæäå-

íèè øíóðà ïèòàíèÿ åãî ñëåäóåò çàìåíèòü ñïåöèàëüíûì

øíóðîì èëè êîìïëåêòîì, ïîëó÷àåìûì ó èçãîòîâèòåëÿ

èëè åãî ïðåäñòàâèòåëÿ. Çàìåíà êàáåëÿ äîëæíà ïðîèçâî-

äèòüñÿ òîëüêî êâàëèôèöèðîâàííûì ïåðñîíàëîì.

6. Íå êàñàéòåñü âíóòðåííèõ îõëàæäàþùèõ ïîâåðõíîñòåé

õîëîäèëüíèêà, îñîáåííî åñëè Âàøè ðóêè ìîêðûå èëè

ñûðûå. Íå êëàäèòå â ðîò êóñêè ëüäà, òîëüêî ÷òî âûíóòûå

èç ìîðîçèëüíèêà - òàê ìîæíî ïîëó÷èòü ìåñòíîå îáìîðî-

æåíèå.

7. Ïåðåä âûïîëíåíèåì ëþáûõ îïåðàöèé ïî ìîéêå

èëè îáñëóæèâàíèþ, îòñîåäèíèòå õîëîäèëüíèê îò

ñåòè. Óñòàíîâêà òåðìîñòàòà â ïîëîæåíèå «i» íå-

äîñòàòî÷íà äëÿ îáåñïå÷åíèÿ ýëåêòðîáåçîïàñíîñòè.

8. Åñëè õîëîäèëüíèê ïðåäíàçíà÷åí äëÿ çàìåíû ñòà-

ðîãî, èìåþùåãî çàïèðàþùèå óñòðîéñòâà íà äâåðè,

ïåðåä òåì êàê âûáðîñèòü ñòàðûé õîëîäèëüíèê, âû-

âåäèòå èç ñòðîÿ èëè ñíèìèòå çàïèðàþùåå óñòðîéñò-

âî. Ýòî íåîáõîäèìî äëÿ òîãî, ÷òîáû îáåçîïàñèòü

äåòåé, êîòîðûå ìîãóò èãðàòü ñ âûáðîøåííûìè ïðåä-

ìåòàìè è ðèñêóþò áûòü çàïåðòûìè âíóòðè õîëî-

äèëüíèêà.

9. Ïðè âîçíèêíîâåíèè íåñòàíäàðòíîé ñèòóàöèè îò-

êëþ÷èòå õîëîäèëüíèê îò ñåòè è ïîçâîíèòå â ñåðâèñ-

íûé öåíòð, òåëåôîí êîòîðîãî íàïå÷àòàí â ãàðàíòèé-

íîì äîêóìåíòå (ñåðâèñíîì ñåðòèôèêàòå). Ïåðåä

çâîíêîì â ñåðâèñíûé öåíòð ïðî÷èòàéòå ðàçäåë «Óñò-

ðàíåíèå íåèñïðàâíîñòåé».

10. Çàïðåùàåòñÿ èçìåíåíèå êîíñòðóêöèè õîëîäèëü-

íèêà è âìåøàòåëüñòâî ëèö, íå óïîëíîìî÷åííûõ ïðî-

èçâîäèòåëåì íà ãàðàíòèéíûé ðåìîíò.

11. Íå èñïîëüçóéòå ýëåêòðè÷åñêèå ïðèáîðû, èñïîëü-

çóåìûå äëÿ ïðèãîòîâëåíèÿ ïèùè, âíóòðè îòäåëåíèÿ

äëÿ õðàíåíèÿ ïèùåâûõ ïðîäóêòîâ, åñëè ýòî íå ðåêî-

ìåíäîâàíî ïðîèçâîäèòåëåì.

12. Åñëè Âû ðåøèëè áîëüøå íå èñïîëüçîâàòü Âàø

õîëîäèëüíèê, ïåðåä òåì êàê

âûáðîñèòü, ïîçàáîòüòåñü

îá åãî óòèëèçàöèè. Âàø

õîëîäèëüíèê ñîäåðæèò

öèêëîïåíòàíîâûé ãàç â

èçîëÿöèîííîé ïåíå è

òåòðàôòîðýòàí (R134à) â

îõëàæäàþùåì êîíòóðå – â

ïîñëåäíåì ñëó÷àå Âàì

íåîáõîäèìî ñâÿçàòüñÿ ñ

ìåñòíîé îðãàíèçàöèåé,

îòâåòñòâåííîé çà óòèëèçàöèþ.

CIS

Îïèñàíèå

Çåëåíûé èíäèêàòîð

Ñòåêëÿííûé ïîääîí

Ëîïàòêà äëÿ óäàëåíèÿ èíåÿ

ßùèêè äëÿ õðàíåíèÿ

îâîùåé è ôðóêòîâ

Êîíòåéíåð äëÿ õðàíåíèÿ

çàìîðîæåííûõ ïðîäóêòîâ

Êîíòåéíåð äëÿ çàìîðàæèâàíèÿ è

õðàíåíèÿ çàìîðîæåííûõ ïðîäóêòîâ

Ãîðÿùèé çåëåíûé èíäèêàòîð ïîêàçûâàåò,

÷òî ýëåêòðîñõåìà õîëîäèëüíèêà âêëþ÷åíà.

Áàëêîí ñ êðûøêîé

Ïîëêà äëÿ áóòûëîê

Áàëêîí ñðåäíèé

Áàëêîí íèæíèé ñ äåðæàòåëåì áóòûëîê

Êîíòåéíåð äëÿ ëüäà

Ðåãóëèðóåìûå îïîðû

Äðåíàæíàÿ ñèñòåìà

Ïîäñòàâêà äëÿ ÿèö

Ìàñëåíêà

Ïëàôîí îñâåùåíèÿ

Óïîðû çàäíèå

(óñòàíàâëèâàþòñÿ âëàäåëüöåì)

Ïåðåñòàâëÿåìûå ñòåêëÿííûå

ïîëêè

Òåðìîðåãóëÿòîð

Ðóêîÿòêà òåðìîðåãóëÿòîðà èñïîëüçóåòñÿ

äëÿ ðåãóëèðîâàíèÿ òåìïåðàòóðû â

õîëîäèëüíîì îòäåëåíèè:

õîëîäèëüíîå îòäåëåíèå âûêëþ÷åíî;

1 ìèíèìàëüíîå îõëàæäåíèå;

5 ìàêñèìàëüíîå îõëàæäåíèå.

Ðóêîÿòêà òåðìîðåãóëÿòîðà èñïîëüçóåòñÿ

õîëîäèëüí

1 ìèíèìàëüíîå îõëàæäåíèå;

5 ìàêñèìàëüíîå îõëàæäåíèå.

MBA 1167

MBA 1167 X

MBA 1167 S

CIS

MBA 1167

MBA 1167 X

MBA 1167 S

Âêëþ÷åíèå

Èñïîëüçîâàíèå õîëîäèëüíîãî îòäåëåíèÿ

CIS

ÂÍÈÌÀÍÈÅ

Ïîñëå óñòàíîâêè ïîäîæäèòå ïðèìåðíî òðè ÷àñà ïåðåä

òåì, êàê ïîäêëþ÷èòü õîëîäèëüíèê ê ýëåêòðîñåòè, ÷òîáû

áûòü óâåðåííûìè, ÷òî õëàäàãåíò ïîñëå òðàíñïîðòèðîâêè

ðàñïðåäåëèëñÿ äîëæíûì îáðàçîì - ýòî íåîáõîäèìî äëÿ

ïðàâèëüíîé ðàáîòû õîëîäèëüíèêà.

Ïåðåä íà÷àëîì ýêñïëóàòàöèè â õîëîäèëüíèêå íåîáõîäèìî

âûìûòü âíóòðåííèå ïîâåðõíîñòè õîëîäèëüíîé è ìîðîçèëüíîé

êàìåð ðàñòâîðîì ïèùåâîé ñîäû.

Ïîñëå òîãî êàê Âû ïîäêëþ÷èëè õîëîäèëüíèê ê ýëåêòðè-

÷åñêîé ñåòè, óáåäèòåñü, ÷òî èíäèêàòîðíàÿ ëàìïî÷êà íà

ïàíåëè óïðàâëåíèÿ çàãîðåëàñü, óñòàíîâèòå ðó÷êó òåð-

ìîðåãóëÿòîðà B â ñðåäíåå ïîëîæåíèå, ÷åðåç íåñêîëüêî

÷àñîâ Âû ìîæåòå ïîìåñòèòü ïðîäóêòû â õîëîäèëüíîå è

ìîðîçèëüíîå îòäåëåíèÿ.

Òåìïåðàòóðà âíóòðè õîëîäèëüíîãî îòäåëåíèÿ àâòîìàòè÷åñ-

êè ðåãóëèðóåòñÿ â ñîîòâåòñòâèè ñ ïîçèöèåé, óñòàíîâëåííîé

ðó÷êîé òåðìîðåãóëÿòîðà.

1 - íàèìåíåå õîëîäíûé ðåæèì

5- íàèáîëåå õîëîäíûé ðåæèì

Ìû ðåêîìåíäóåì óñòàíàâëèâàòü òåðìîðåãóëÿòîð â ñðåäíåå

ïîëîæåíèå.

Äëÿ òîãî, ÷òîáû óâåëè÷èòü ïðîñòðàíñòâî, îïòèìè-

çèðîâàòü ðàñïîëîæåíèå ïðîäóêòîâ è óëó÷øèòü âèäèìîñòü

âíóòðè îòäåëåíèÿ, èñïàðèòåëü ðàñïîëîæåí çà çàäíåé ñòåí-

êîé õîëîäèëüíîãî îòäåëåíèÿ. Âî âðåìÿ ðàáîòû õîëîäèëüíè-

êà çàäíÿÿ ñòåíêà ìîæåò ïîêðûâàòüñÿ èíååì èëè êàïëÿìè

âîäû â çàâèñèìîñòè îò

òîãî, ðàáîòàåò êîìïðåññîð â äàííûé ìîìåíò èëè íåò.

Íå áåñïîêîéòåñü, ýòî ñîâåðøåííî íîðìàëüíî.

Åñëè òåðìîðåãóëÿòîð óñòàíîâëåí â ìàêñèìàëüíîå

ïîëîæåíèå (íàïðèìåð, õîëîäèëüíèê ñèëüíî çàïîëíåí

ïðîäóêòàìè èëè òåìïåðàòóðà â ïîìåùåíèè î÷åíü âû-

ñîêàÿ), òî êîìï ðåññîð ìîæåò ðàáîòàòü áåñïðåðûâíî, â

ðåçóëüòàòå ÷åãî íà çàäíåé ñòåíêå èñïàðèòåëÿ îáðàçó-

åòñÿ ñëîé èíåÿ. Ýòî ïðèâîäèò ê ïîâûøåííîìó ïîòðåá-

ëåíèþ ýëåêòðîýíåðãèè. Âî èçáåæàíèå ïîäîáíîé ñè-

òóàöèè ïðîñòî óñòàíîâèòå ðó÷êó òåðìîðåãóëÿòîðà B â

ìåíüøåå ïîëîæåíèå, òàê ÷òîáû õîëîäèëüíîå îòäåëå-

íèå ðàçìîðîçèëîñü àâòîìàòè÷åñêè.

Ïðîäóêòû Âðåìÿ õðàíåíèÿ Ðàñïîëîæåíèå â õîëîäèëüíèêå

Óïàêîâàííûå ìÿñî è ðûáà (â ïëàñòèêîâîé

ïëåíêå èëè ïàêåòàõ)

2 èëè 3 äíÿ Íà ëþáîé ïîëêå

Ñâåæèé ñûð 3 èëè 4 äíÿ Íà ëþáîé ïîëêå

ßéöà 1 ìåñÿö Â ñïåöèàëüíîé ïîäñòàâêå íà ëþáîé ïîëêå

Ìàñëî, ìàðãàðèí 1 íåäåëÿ Íà ëþáîé ïîëêå

Ãîòîâûå ïðîäóêòû èëè ïîëóôàáðèêàòû,

óïàêîâàííûå â âîçäóõîíåïðîíèöàåìûå

êîíòåéíåðû

3 èëè 4 äíÿ Íà ëþáîé ïîëêå

Êîëáàñû, ñàëÿìè, ìÿñî äëÿ ñýíäâè÷åé,

ãîòîâûå ìàêàðîíû, ïóäèíãè, êðåìîâûå è

ïåñî÷íûå ïèðîæíûå, õëåá, øîêîëàä, êðàñíûå

ïîìèäîðû

3 èëè 4 äíÿ Íà ëþáîé ïîëêå

Ïðîäóêòû â áóòûëêàõ, ìîëîêî, íàïèòêè,

éîãóðòû

3 èëè 4 äíÿ Íà äâåðíûõ ïîëêàõ

Ôðóêòû è áîáîâûå Â ÿùèêàõ äëÿ îâîùåé

Íå ñëåäóåò õðàíèòü â õîëîäèëüíèêå

Ëóê, ëóê-ïîðåé è ÷åñíîê.

Áàíàíû (îíè ìîãóò ïî÷åðíåòü).

Öèòðóñîâûå.

Êàðòîôåëü è êîðíåïëîäû (õðàíèòå â òåìíîì, ñóõîì ìåñòå).

Õîëîäíûé âîçäóõ â õîëîäèëüíîì îòäåëåíèè öèðêóëè-

ðóåò òàêèì îáðàçîì, ÷òî áîëåå íèçêàÿ òåìïåðàòóðà

óñòàíàâëèâàåòñÿ â íèæíåé ÷àñòè îòäåëåíèÿ. ×òîáû

ïðàâèëüíî ðàçìåñòèòü ïðîäóêòû ïèòàíèÿ â îòäåëåíè-

ÿõ äëÿ îáåñïå÷åíèÿ íàèëó÷øèõ óñëîâèé õðàíåíèÿ

ñëåäóéòå èíñòðóêöèè ïî õðàíåíèþ: ïðè íåïðàâèëüíîì

õðàíåíèè äàæå ñàìûå ñâåæèå ïðîäóêòû áûñòðî èñïîð-

òÿòñÿ. Âîïðåêè îáùåèçâåñòíîìó ìíåíèþ ïîìíèòå, ÷òî

ïðèãîòîâëåííûå ïðîäóêòû ìîæíî õðàíèòü ìåíüøåå

âðåìÿ, ÷åì ñâåæèå. Õîëîäèëüíîå îòäåëåíèå îáîðóäî-

âàíî óäîáíûìè ïîëêàìè, âûñîòà êîòîðûõ ìîæåò ðåãó-

ëèðîâàòüñÿ áëàãîäàðÿ ñïåöèàëüíûì íàïðàâëÿþùèì,

ýòî ïîçâîëÿåò ðàçìåùàòü êðóïíûå óïàêîâêè è âûñîêèå

áóòûëêè. Íå ñòàâüòå â õîëîäèëüíèê æèäêîñòè â åìêî-

ñòÿõ áåç êðûøêè âî èçáåæàíèå ïîâûøåíèÿ âëàæíîñòè

– ÷òî âåäåò ê ïîâûøåíèþ òåìïåðàòóðû â õîëîäèëüíîé

êàìåðå.

Èñïîëüçîâàíèå ìîðîçèëüíîãî îòäåëåíèÿ

CIS

Äëÿ ïîäãîòîâêè ïðîäóêòîâ ê çàìîðàæèâàíèþ

ñìîòðèòå ñïåöèàëüíóþ èíñòðóêöèþ.

1. Ïðîäóêòû, õîòÿ áû ÷àñòè÷íî ðàçìîðîæåííûå, íå

ñëåäóåò çàìîðàæèâàòü ïîâòîðíî: èñïîëüçóéòå èõ äëÿ

ïðèãîòîâëåíèÿ áëþä, êîòîðûå ñëåäóåò ëèáî óïîòðåáèòü

â òå÷åíèå 24 ÷àñîâ, ëèáî çàìîðîçèòü.

2. Êîãäà çàìîðàæèâàåòå ñâåæèå ïðîäóêòû, íå

äîïóñêàéòå, ÷òîáû îíè êàñàëèñü ðàíåå çàìîðîæåííûõ

ïðîäóêòîâ. Ïðåäïî÷òèòåëüíî, ÷òîáû ïðîäóêòû

ðàçìåùàëèñü âíóòðè ìîðîçèëüíîãî îòäåëåíèÿ, íå

ñîïðèêàñàÿñü ñ çàäíåé è áîêîâûìè ñòåíêàìè. Ïîìíèòå,

÷òî ñîõðàííîñòü ïðîäóêòîâ çàâèñèò îò ñêîðîñòè çàìîðà-

æèâàíèÿ.

3. Ñòàðàéòåñü íå îòêðûâàòü äâåðü ìîðîçèëüíîãî

îòäåëåíèÿ âî âðåìÿ çàìîðàæèâàíèÿ.

4. Äëÿ ïðàâèëüíîãî õðàíåíèÿ è ëåãêîñòè ïîñëåäóþùåãî

ðàçìîðàæèâàíèÿ ðàçìåùàéòå ïðîäóêòû â ìîðîçèëüíîì

îòäåëåíèè íåáîëüøèìè ïîðöèÿìè; ýòî ñïîñîáñòâóåò

áîëåå áûñòðîìó è íàäåæíîìó çàìîðàæèâàíèþ.

Ðåêîìåíäóåì âåñòè çàïèñè ñ óêàçàíèåì äàòû

çàìîðàæèâàíèÿ.

5. Â ñëó÷àå ñáîåâ â ýëåêòðîïèòàíèè íå îòêðûâàéòå

äâåðöó ìîðîçèëüíîãî îòäåëåíèÿ. Ýòî ïîìîæåò ñîõðà-

íèòü òåìïåðàòóðó â ìîðîçèëüíîì îòäåëåíèè íå âûøå

-9°Ñ äî 15 ÷àñîâ.

6. Íå ïîìåùàéòå â ìîðîçèëüíîå îòäåëåíèå íà

äëèòåëüíîå âðåìÿ ïîëíûå ñòåêëÿííûå åìêîñòè ñ

çàìåðçàþùèìè æèäêîñòÿìè, îñîáåííî åñëè â íèõ

íàõîäÿòñÿ ïëîòíî çàêóïîðåííûå øèïó÷èå èëè

ãàçèðîâàííûå íàïèòêè. Æèäêîñòü, êðèñòàëëèçóÿñü,

ìîæåò ðàçðóøèòü åìêîñòü.

7. Åñëè òåìïåðàòóðà îêðóæàþùåé ñðåäû â òå÷åíèå

ïðîäîëæèòåëüíîãî âðåìåíè íå ïðåâûøàåò 14°Ñ, òî

òåìïåðàòóðà, íåîáõîäèìàÿ äëÿ õðàíåíèÿ ïðîäóêòîâ, íå

áóäåò äîñòèãíóòà, ÷òî ñîêðàòèò âðåìÿ õðàíåíèÿ

ïðîäóêòîâ.

Åñëè íåîáõîäèìî ïîìåñòèòü íà õðàíåíèå áîëüøîå

êîëè÷åñòâî ïðîäóêòîâ, òî ìîæíî èçâëå÷ü èç

ìîðîçèëüíîé êàìåðû ¸ìêîñòè è õðàíèòü ïðîäóêòû

íåïîñðåäñòâåííî íà ïîëêàõ.

Õðàíåíèå çàìîðîæåííûõ ïðîäóêòîâ

CIS

ÌßÑÎ È ÐÛÁÀ

Óïàêîâêà

Âðåìÿ õðàíå-

íèÿ äî çàìî-

ðîçêè (äíè)

Âðåìÿ õðàíå-

íèÿ â ìîðî-

çèëüíèêå (ìå-

ñÿöû)

Âðåìÿ è óñëîâèÿ

ðàçìîðàæèâàíèÿ

Æàðåíàÿ / âàðåíàÿ

ãîâÿäèíà

Àëþìèíèåâàÿ ôîëüãà 2-3 9-10 Íåò íåîáõîäèìîñòè

Áàðàíèíà Àëþìèíèåâàÿ ôîëüãà 1-2 6 Íåò íåîáõîäèìîñòè

Æàðåíàÿ ñâèíèíà Àëþìèíèåâàÿ ôîëüãà 1 6 Íåò íåîáõîäèìîñòè

Æàðåíàÿ / âàðåíàÿ

òåëÿòèíà

Àëþìèíèåâàÿ ôîëüãà 1 8 Íåò íåîáõîäèìîñòè

Òåëÿ÷üÿ / áàðàíüÿ

îòáèâíàÿ

Êàæäûé êóñîê â ïîëèýòèëåíå, çàòåì ïî

4-6 êóñêîâ â àëþìèíèåâîé ôîëüãå

6 Íåò íåîáõîäèìîñòè

Òåëÿ÷üè / áàðàíüè

êîòëåòû

Êàæäûé êóñîê â ïîëèýòèëåíå, çàòåì ïî

4-6 êóñêîâ â àëþìèíèåâîé ôîëüãå

6 Íåò íåîáõîäèìîñòè

Ìÿñíîé ôàðø Àëþìèíèåâûå ïîääîíû, çàêðûâàåìûå

ïëåíêîé

Ñâåæåïðèãî-

òîâëåííûé

2 Ìåäëåííî â õîëîäèëü-

íèêå

Ñåðäöå, ïîòðîõà Ïîëèýòèëåíîâûå ïàêåòû 3 Íåò íåîáõîäèìîñòè

Êîëáàñû Ïàêåòû èëè àëþìèíèåâàÿ ôîëüãà 2 Ïî ïîòðåáíîñòè

Êóðèöà è èíäåéêà Àëþìèíèåâàÿ ôîëüãà 1-3 9 Î÷åíü ìåäëåííî

Ãóñü è óòêà Àëþìèíèåâàÿ ôîëüãà 1-4 6 Î÷åíü ìåäëåííî

Ôàçàí è äð. ïòèöà Àëþìèíèåâàÿ ôîëüãà 1-3 9 Î÷åíü ìåäëåííî

Çàé÷àòèíà è

êðîëü÷àòèíà

Àëþìèíèåâàÿ ôîëüãà 3-4 6 Î÷åíü ìåäëåííî

Îëåíèíà è äè÷ü Àëþìèíèåâàÿ ôîëüãà è ïîëèýòèëåíî-

âàÿ ïëåíêà

5-6 9 Î÷åíü ìåäëåííî

Êðóïíàÿ ðûáà Àëþìèíèåâàÿ ôîëüãà è ïîëèýòèëåíî-

âàÿ ïëåíêà

4-6 Î÷åíü ìåäëåííî

Ìåëêàÿ ðûáà Ïîëèýòèëåíîâûå ïàêåòû 2-3 Íåò íåîáõîäèìîñòè

Êðàáû, ðàêè Ïîëèýòèëåíîâûå ïàêåòû 3-6 Íåò íåîáõîäèìîñòè

Óñòðèöû, ìîëëþñêè Çàëèòûå ñîëåíîé âîäîé 3 Î÷åíü ìåäëåííî

Âàðåíàÿ ðûáà Ïîëèýòèëåíîâàÿ ïëåíêà 12 Â ãîðÿ÷åé âîäå

Æàðåíàÿ ðûáà Ïîëèýòèëåíîâûå ïàêåòû 4-6 Ïðÿìî íà ñêîâîðîäå

ÔÐÓÊÒÛ

È ÎÂÎÙÈ

Ïîäãîòîâêà

ê õðàíåíèþ

Áëàíøè-

ðîâêà

(ìèí)

Óïàêîâêà

Âðåìÿ

õðàíåíèÿ

(ìåñÿöû)

Âðåìÿ è óñëîâèÿ

ðàçìîðàæèâàíèÿ

ßáëîêè è ãðóøè Ïî÷èñòèòü è ïîðåçàòü

êóñî÷êàìè

2 Â êîíòåéíåðàõ

(çàëèòü ñèðîïîì)

12 Â õîëîäèëüíèêå

(î÷åíü ìåäëåííî)

Àáðèêîñû, ïåðñè-

êè, âèøíÿ è ñëèâû

Ïðîìûòü è âûíóòü êîñ-

òî÷êè

1-2 Â êîíòåéíåðàõ

(çàñûïàòü ñàõàðîì)

12 Â õîëîäèëüíèêå

(î÷åíü ìåäëåííî)

Êëóáíèêà, åæåâèêà Ïðîìûòü è âûñóøèòü Â êîíòåéíåðàõ

(çàñûïàòü ñàõàðîì)

10-12 Â õîëîäèëüíèêå

(î÷åíü ìåäëåííî)

Ïå÷åíûå ôðóêòû Ïîðåçàòü è ïðèãîòîâèòü Â êîíòåéíåðàõ (äî-

áàâèòü 10% ñàõàðà)

12 Î÷åíü ìåäëåííî

Ôðóêòîâûå ñîêè Ïîìûòü, ïîðåçàòü è âû-

æàòü ñîê

Â êîíòåéíåðàõ

(ñàõàð ïî âêóñó)

10-12 Î÷åíü ìåäëåííî

Öâåòíàÿ êàïóñòà Ñíÿòü ëèñòüÿ, ïîðåçàòü

íà êóñî÷êè, ñìî÷èòü ðàç-

âåäåííûì ëèìîííûì

ñîêîì

2 Ïîëèýòèëåíîâûå

ïàêåòû

12 Íåò íåîáõîäèìîñòè

Áåëîêî÷àííàÿ è

áðþññåëüñêàÿ êà-

ïóñòà

Âûìûòü è ïîðåçàòü íà

ìåëêèå êóñî÷êè

1-2 Ïîëèýòèëåíîâûå

ïàêåòû

10-12 Ïðè êîìíàòíîé

òåìïåðàòóðå

Ãîðîõ Î÷èñòèòü è ïîìûòü 2 Ïîëèýòèëåíîâûå

ïàêåòû

12 Íåò íåîáõîäèìîñòè

Ôðàíöóçñêàÿ ôà-

ñîëü

Âûìûòü è ïîðåçàòü, åñëè

íåîáõîäèìî

2 Ïîëèýòèëåíîâûå

ïàêåòû

10-12 Íåò íåîáõîäèìîñòè

Ìîðêîâü, ïåðåö è

ðåïà

Î÷èñòèòü, âûìûòü è ïî-

ðåçàòü, åñëè íåîáõîäèìî

3-4 Ïîëèýòèëåíîâûå

ïàêåòû

12 Íåò íåîáõîäèìîñòè

Ãðèáû, ñïàðæà Âûìûòü, ïî÷èñòèòü è

ïîðåçàòü

3-4 Ïîëèýòèëåíîâûå

ïàêåòû,

6 Ïðè êîìíàòíîé

òåìïåðàòóðå

Øïèíàò Ïðîìûòü è ìåëêî ïîðó-

áèòü

2 Ïîëèýòèëåíîâûå

ïàêåòû

12 Ïðè êîìíàòíîé

òåìïåðàòóðå

Îâîùè äëÿ ñóïà Âûìûòü è ïîðåçàòü íà

ìåëêèå êóñî÷êè

Ïîëèýòèëåíîâûå

ïàêåòû

6-7 Íåò íåîáõîäèìîñòè

CIS

ÄÐÓÃÈÅ

ÏÐÎÄÓÊÒÛ

Óïàêîâêà

Âðåìÿ

õðàíåíèÿ

(ìåñÿöû)

Âðåìÿ è óñëîâèÿ ðàçìîðàæèâàíèÿ

Õëåá Ïîëèýòèëåíîâûå ïàêåòû 4 1 ÷àñ ïðè êîìíàòíîé òåìïåðàòóðå

Ïèðîæíûå Ïîëèýòèëåíîâûå ïàêåòû 6 Îêîëî 10 ìèí ïðè êîìíàòíîé òåìïåðàòóðå, äàëåå â

ïëèòå ñ 1°äî 100-200°Ñ

Ñìåòàíà Â ïëàñòèêîâûõ êîíòåéíå-

ðàõ

6 3 ÷àñà ïðè êîìíàòíîé òåìïåðàòóðå èëè 5 ÷àñîâ â

õîëîäèëüíèêå

Ìàñëî Â ñîáñòâåííîé óïàêîâêå

èëè àëþìèí. ôîëüãå

6 5 ÷àñîâ ïðè êîìíàòíîé òåìïåðàòóðå èëè 9 ÷àñîâ â

õîëîäèëüíèêå

Âàðåíûå ïðîäóêòû

èëè îâîùíîé ñóï

Â ïëàñòèêîâûõ èëè ñòåê-

ëÿííûõ êîíòåéíåðàõ

3-6 Ïðè êîìíàòíîé òåìïåðàòóðå èëè â ãîðÿ÷åé âîäå

ßéöà Áåç ñêîðëóïû, â íåáîëüøèõ

êîíòåéíåðàõ

10 Ïðè êîìíàòíîé òåìïåðàòóðå èëè â õîëîäèëüíèêå

Ïðàâèëüíî óñòàíàâëèâàéòå õîëîäèëüíèê

Íà ðàññòîÿíèè îò èñòî÷íèêîâ òåïëà, â õîðîøî ïðîâåò-

ðèâàåìîì ïîìåùåíèè, â ñîîòâåòñòâèè ñ ðåêîìåíäàöèÿ-

ìè ïàðàãðàôà «Óñòàíîâêà» (Âåíòèëÿöèÿ).

Ïðàâèëüíî óñòàíîâèòå òåìïåðàòóðó

Óñòàíîâèòå òåðìîðåãóëÿòîð â ñðåäíåå ïîëîæåíèå. Óñ-

òàíîâêà èçëèøíå íèçêîé òåìïåðàòóðû ñêàæåòñÿ òîëüêî

íà ïîâûøåíèè ðàñõîäà ýëåêòðîýíåðãèè, íî íå óëó÷øèò

ñîõðàííîñòü ïðîäóêòîâ. Ñëèøêîì íèçêàÿ òåìïåðàòóðà

ìîæåò ïîâðåäèòü ñîõðàííîñòè îâîùåé, ãîòîâîãî ìÿñà è

ñûðà.

Íå ïåðåïîëíÿéòå

Äëÿ ñîõðàííîñòè ïðîäóêòîâ âàæíà äîñòàòî÷íàÿ öèðêó-

ëÿöèÿ âîçäóõà. Ïåðåïîëíåíèå ïðîäóêòàìè ìåøàåò ñâî-

áîäíîé öèðêóëÿöèè âîçäóõà, ïðàâèëüíîé ðàáîòå õîëî-

äèëüíèêà è âûçûâàåò äîïîëíèòåëüíûé ðàñõîä ýëåêòðî-

ýíåðãèè.

Äåðæèòå äâåðè çàêðûòûìè

Îòêðûâàéòå äâåðè òîëüêî ïðè íåîáõîäèìîñòè, ïîìíèòå,

÷òî êàæäîå îòêðûâàíèå äâåðè íåñêîëüêî ïîâûøàåò òåìïå-

ðàòóðó âíóòðè õîëîäèëüíèêà è íà âîññòàíîâëåíèå ïðåæíåé

òåìïåðàòóðû çàòðà÷èâàåòñÿ ýëåêòðîýíåðãèÿ.

Çàêðûâàéòå ïëîòíî

Ñëåäèòå çà òåì, ÷òîáû óïëîòíèòåëüíàÿ ðåçèíà íà äâåðÿõ

õîëîäèëüíèêà îñòàâàëàñü ÷èñòîé è ïëîòíî ïðèëåãàëà ê êîð-

ïóñó ïðè çàêðûòèè, ýòî ïîçâîëèò èçáåæàòü óòå÷êè õîëîäíî-

ãî âîçäóõà.

Íå ïîìåùàéòå ãîðÿ÷óþ ïèùó

Ãîðÿ÷èå ïðîäóêòû, ïîìåùåííûå â õîëîäèëüíèê, íåìåä-

ëåííî ïîâûøàþò òåìïåðàòóðó íà íåñêîëüêî ãðàäóñîâ. Äàé-

òå îñòûòü ïðîäóêòàì è ïîñóäå ä î êîìíàòíîé òåìïåðàòóðû

ïåðåä òåì, êàê ïîìåùàòü èõ â õîëîäèëüíèê.

Ðàçìîðàæèâàíèå ìîðîçèëüíîãî îòäåëåíèÿ

Ñî âðåìåíåì íà âíóòðåííèõ ñòåíêàõ ìîðîçèëüíîãî îò-

äåëåíèÿ íàðàñòàåò èíåé, êîòîðûé ñëåäóåò óäàëÿòü ñïå-

öèàëüíûì ïëàñòìàññîâûì ñêðåáêîì, ïîñòàâëÿåìûì

âìåñòå ñ õîëîäèëüíèêîì.

Ïðè òîëùèíå èíåÿ áîëåå 5 ìì ñëåäóåò ðàçìîðîçèòü

ìîðîçèëüíîå îòäåëåíèå. Ïîñòàâüòå ðó÷êó òåðìîðåãóëÿ-

òîðà B â ïîëîæåíèå «

» è îòêëþ÷èòå õîëîäèëüíèê îò

ýëåêòðîñåòè. Íà âðåìÿ ðàçìîðàæèâàíèÿ çàâåðíèòå çà-

ìîðîæåííûå ïðîäóêòû â íåñêîëüêî ñëîåâ ãàçåò è ïîìåñ-

Îáñëóæèâàíèå è óõîä

• Âàø õîëîäèëüíèê èçãîòîâëåí èç íå ïàõíóùèõ ãèãèåíè÷íûõ

ìàòåðèàëîâ. Äëÿ ñîõðàíåíèÿ ýòèõ õàðàêòåðèñòèê, âñåãäà

õðàíèòå ñèëüíî ïàõíóùèå ïðîäóêòû â ïëîòíî çàêðûâàþ-

ùèõñÿ êîíòåéíåðàõ, ÷òîáû èçáåæàòü îáðàçîâàíèÿ çàïàõîâ,

êîòîðûå ïîòîì áóäåò ñëîæíî óäàëèòü.

• Âíóòðåííèå è âíåøíèå ïîâåðõíîñòè õîëîäèëüíèêà ìîéòå

ãóáêîé èëè ìÿãêîé òêàíüþ, ñìî÷åííîé â ðàñòâîðå ïèùåâîé

ñîäû â òåïëîé âîäå (ñîäà òàêæå ÿâëÿåòñÿ õîðîøèì äåçèí-

ôåêòîðîì). Ïðè îòñóòñòâèè ïèùåâîé ñîäû èñïîëüçóéòå íåé-

òðàëüíîå ìîþùåå ñðåäñòâî.

• Íèêîãäà íå èñïîëüçóéòå îðãàíè÷åñêèå ðàñòâîðèòåëè, àá-

ðàçèâíûå, õëîð- è àììèàê- ñîäåðæàùèå âåùåñòâà.

• Âñå ñúåìíûå ÷àñòè ìîæíî ìûòü ðàñòâîðîì ìûëà èëè

ìîþùåãî ñðåäñòâà â âîäå. Òàêæå èõ ìîæíî ìûòü â ïîñóäî-

ìîå÷íîé ìàøèíå. Ïîìíèòå, ÷òî âñå ñúåìíûå ÷àñòè íåîáõî-

äèìî òùàòåëüíî âûñóøèòü ïåðåä òåì, êàê ïîñòàâèòü èõ îá-

ðàòíî â õîëîäèëüíèê.

Ðåêîìåíäàöèè ïî ýêîíîìèè ýëåêòðîýíåðãèè

Îáñëóæèâàíèå è óõîä

Ïåðåä âûïîëíåíèåì ëþáûõ îïåðàöèé ïî ìîéêå è

îáñëóæèâàíèþ îòñîåäèíèòå õîëîäèëüíèê îò ýëåê-

òðîñåòè.

Ðàçìîðàæèâàíèå

Âíèìàíèå: íå èñïîëüçóéòå äëÿ óñêîðåíèÿ ïðîöåññà

ðàçìîðàæèâàíèÿ ïðåäìåòû, êîòîðûå ìîãóò ïîöàðàïàòü

ñòåíêè õîëîäèëüíèêà èëè íàðóøèòü ãåðìåòè÷-

íîñòü îòäåëåíèé õîëîäèëüíèêà.

Ðàçìîðàæèâàíèå õîëîäèëüíîãî îòäåëåíèÿ

Õîëîäèëüíîå îòäåëåíèå ðàçìîðàæèâàåòñÿ àâòîìàòè-

÷åñêè; îáðàçóþùàÿñÿ âîäà ïîñòóïàåò â äðåíàæíóþ

ñèñòåìó, çàòåì èñïàðÿåòñÿ òåïëîì êîìïðåññîðà. Åäèí-

ñòâåííîå, ÷òî Âàì íåîáõîäèìî äåëàòü äëÿ îáñëóæèâà-

íèÿ õîëîäèëüíîãî îòäåëåíèÿ - ñëåäèòü, ÷òîáû äðåíàæ-

íîå îòâåðñòèå, êîòîðîå íàõîäèòñÿ çà ÿùèêîì äëÿ îâî-

ùåé è ôðóêòîâ, íå áûëî çàñîðåíî.

òèòå èõ, ïî âîçìîæíîñòè, â õîëîäíîå ìåñòî. Îñòàâüòå äâåðü

îòêðûòîé äëÿ òîãî, ÷òîáû èíåé ðàñòàÿë áûñòðåå. Äëÿ óñêî-

ðåíèÿ ðàçìîðàæèâàíèÿ ïîìåñòèòå â ìîðîçèëüíîå îòäåëå-

íèå êàñòðþëþ ñ òåïëîé âîäîé. Ìîðîçèëüíîå îòäåëåíèå

èìååò äðåíàæíóþ ñèñòåìó, ïîñòàâüòå ïîäõîäÿùóþ åìêîñòü,

êàê ïîêàçàíî íà ðèñ. Âûìîéòå è òùàòåëüíî âûñóøèòå êàìå-

ðû ïåðåä ïîâòîðíûì âêëþ÷åíèåì.

CIS

• Ïûëü ìîæåò ñêàïëèâàòüñÿ íà êîíäåíñàòîðå õîëîäèëüíè-

êà è ïðåïÿòñòâîâàòü åãî íîðìàëüíîé ðàáîòå. Îñòîðîæíî

ïðîïûëåñîñüòå çàäíþþ ñòåíêó õîëîäèëüíèêà, èñïîëüçóÿ

ïîäõîäÿùèå íàñàäêè.

• Âíóòðåííèå ñòåíêè õîëîäèëüíèêà èìåþò ñïåöèàëüíîå

àíòèáàêòåðèàëüíîå ïîêðûòèå, â ñîñòàâ êîòîðîãî âõîäèò

ñåðåáðî. Àíòèáàêòåðèàëüíîå ïîêðûòèå ïîääåðæèâàåò

ãèãèåíè÷åñêóþ ñðåäó è ïðåäîòâðàùàåò ïîÿâëåíèå

íåïðèÿòíîãî çàïàõà. Àíòèáàêòåðèàëüíûé ýôôåêò

ñîõðàíÿåòñÿ ïîñëå ìíîãîêðàòíîé îáðàáîòêè òåïëîé

âîäîé.

• Åñëè âû íå ñîáèðàåòåñü èñïîëüçîâàòü õîëîäèëüíèê ïðî-

äîëæèòåëüíîå âðåìÿ, ðàçìîðîçüòå åãî, âûìîéòå

âíóòðè, âûñóøèòå è îñòàâüòå äâåðè ïðèîòêðûòûìè, ÷òîáû

èçáåæàòü îáðàçîâàíèÿ íåïðèÿòíîãî çàïàõà è ïëåñåíè.

• Â ðåçóëüòàòå òåìïåðàòóðíûõ äåôîðìàöèé ñîñòàâíûõ

÷àñòåé õîëîäèëüíîãî ïðèáîðà ìîæåò ñëûøàòüñÿ

«ïîòðåñêèâàíèå», ÷òî íå ÿâëÿåòñÿ äåôåêòîì è íå âëèÿåò

íà ðàáîòîñïîñîáíîñòü ïðèáîðà. Õàðàêòåðíûå çâóêè

âêëþ÷åíèÿ òåðìîðåãóëÿòîðà è êîìïðåññîðà ÿâëÿþòñÿ

íîðìàëüíûìè çâóêàìè, âîçíèêàþùèìè ïðè ðàáîòå

ýëåêòðîîáîðóäîâàíèÿ ïðèáîðà.

• Ñ òå÷åíèåì âðåìåíè, âîçìîæíî èçìåíåíèå öâåòà è

íàñûùåííîñòè ñâå÷åíèÿ èíäèêàòîðíîé ëàìïû, ÷òî

ÿâëÿåòñÿ åñòåñòâåííûì ïðîöåññîì è íå äîëæíî âûçûâàòü

Âàøåãî áåñïîêîéñòâà.

Çàìåíà ëàìïû îñâåùåíèÿ

(íå ÿâëÿåòñÿ ãàðàíòèéíûì ðåìîíòîì).

Îòêëþ÷èòå õîëîäèëüíèê îò ñåòè, âûíóâ âèëêó èç ðîçåòêè.

Ëàìïà âíóòðåííåãî îñâåùåíèÿ íàõîäèòñÿ â çàäíåé ÷àñòè

êîðïóñà ïëàôîíà îñâåùåíèÿ. Âûâåðíèòå ëàìïó è çàìåíèòå

åå àíàëîãè÷íîé (ìîùíîñòüþ íå áîëåå 15 Âò), êàê ïîêàçàíî

íà ðèñ.

Â ñëó÷àå íåóäîâëåòâîðèòåëüíîé ðàáîòû õîëîäèëü-

íèêà èëè âîçíèêíîâåíèÿ íåèñïðàâíîñòåé ïðî÷èòàéòå

ýòîò ðàçäåë, ïðåæäå ÷åì âûçûâàòü òåõíèêîâ. Â áîëü-

øèíñòâå ñëó÷àå Âû ìîæåòå ðåøèòü âîçíèêøèå ïðîáëå-

ìû ñàìè.

Õîëîäèëüíèê íå ðàáîòàåò

Ïðîâåðüòå, ÷òî :

• â äîìå íå îòêëþ÷åíî ýëåêòðè÷åñòâî;

• ñâåòèòñÿ èíäèêàòîðíàÿ ëàìïî÷êà;

• âèëêà íàäåæíî âñòàâëåíà â ðîçåòêó;

• ðîçåòêà èñïðàâíà; äëÿ ïðîâåðêè ïîäêëþ÷èòå óñòðîéñò-

âî, â èñïðàâíîñòè êîòîðîãî Âû óâåðåíû;

Òåìïåðàòóðà â îòäåëåíèÿõ õîëîäèëüíèêà ñëèøêîì

âûñîêàÿ

Ïðîâåðüòå, ÷òî:

• äâåðöû îòäåëåíèé çàêðûòû ïëîòíî, óïëîòíåíèÿ íà

äâåðöàõ íå ïîâðåæäåíû;

• ðó÷êà òåðìîðåãóëÿòîðà íàõîäèòñÿ â ïðàâèëüíîì ïîëî-

æåíèè;

• îòäåëåíèÿ íå ïåðåïîëíåíû ïðîäóêòàìè;

• äâåðü îòäåëåíèÿ íå îòêðûâàëè ÷àñòî.

Ïðîäóêòû â õîëîäèëüíîì îòäåëåíèè ïåðåîõëàæäà-

þòñÿ

Ïðîâåðüòå, ÷òî:

• ðó÷êà òåðìîðåãóëÿòîðà íàõîäèòñÿ â ïðàâèëüíîì ïîëî-

æåíèè;

• ïðîäóêòû íå êàñàþòñÿ çàäíåé ÷àñòè õîëîäèëüíèêà -

îíà î÷åíü õîëîäíàÿ.

Ïîñòîÿííî ðàáîòàåò êîìïðåññîð

Ïðîâåðüòå, ÷òî:

• äâåðöû õîëîäèëüíèêà ïëîòíî çàêðûâàþòñÿ è îòêðûâà-

þòñÿ íå ñëèøêîì ÷àñòî;

• òåìïåðàòóðà â ïîìåùåíèè íå ñëèøêîì âûñîêàÿ;

• ðó÷êà òåðìîðåãóëÿòîðà íàõîäèòñÿ â ïðàâèëüíîì ïîëî-

æåíèè.

Õîëîäèëüíèê ñëèøêîì øóìèò ïðè ðàáîòå

Ïðîâåðüòå, ÷òî:

• õîëîäèëüíèê âûðîâíåí.

• õîëîäèëüíèê íå êàñàåòñÿ ïîñòîðîííèõ ïðåäìåòîâ (íà-

ïðèìåð, îêðóæàþùåé ìåáåëè).

Õëàäàãåíò, öèðêóëèðóþùèé âíóòðè ñèñòåìû îõëàæäå-

íèÿ, ìîæåò íåãðîìêî áóëüêàòü, äàæå åñëè êîìïðåññîð íå

ðàáîòàåò. Íå áåñïîêîéòåñü, ýòî ñîâåðøåííî íîðìàëüíî.

Â õîëîäèëüíîì îòäåëåíèè ñêàïëèâàåòñÿ âîäà

Ïðîâåðüòå, ÷òî:

• äðåíàæíîå îòâåðñòèå íå çàñîðåíî.

Åñëè ïîñëå ïðîâåðêè õîëîäèëüíèê ïðîäîëæàåò ðàáîòàòü

íå äîëæíûì îáðàçîì, ñâÿæèòåñü ñ àâòîðèçîâàííûì

ñåðâèñíûì öåíòðîì, îáñëóæèâàþùèì ïðîäóêöèþ ìàðêè

ARISTON.

• Íå ïîëüçóéòåñü óñëóãàìè ëèö, íå óïîëíîìî÷åííûõ

ïðîèçâîäèòåëåì.

• Ïðè ðåìîíòå òðåáóéòå èñïîëüçîâàíèÿ îðèãèíàëü-

íûõ çàïàñíûõ ÷àñòåé.

Óñòðàíåíèå íåèñïðàâíîñòåé

Indesit Company

Ñðîê ñëóæáû

10 ëåò

ñî äíÿ èçãîòîâëåíèÿ

Ariston MBA 1167 Руководство пользователя

Бренд: Ariston

Модель: MBA 1167

Категория: Холодильники-морозильники

Тип: Руководство пользователя

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RMBA 1167.019

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English: Ariston MBA 1167 User manual

Ariston MBA 1167 Руководство пользователя

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Ariston MBA 1167 Руководство пользователя

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