Beko RFNE 270E23 W [16/49] Recommendations for preserving the frozen food
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Beko RFNE 270E23 W [16/49] Recommendations for preserving the frozen food

Beko RFNE 270E23 W [16/49] Recommendations for preserving the frozen food
16 / 24 EN
Refrigerator/User Manual
Operatng the product
Freezer
Compartment
Settng
Frdge
compartment
Settng
Remarks
-18°C 4°C This is the normal recommended setting.
-20,-22 or -24°C 4°C
These settings are recommended when the
ambient temperature exceeds 30°C.
Quick Freeze 4°C
Use when you wish to freeze your food in a short
time. Your product will return to its previous
mode when the process is over.
-18°C or colder 2°C
Use these settings if you think that your fridge
compartment is not cold enough because of the
hot ambient conditions or frequent opening and
closing of the door.
5.2. Recommendations for
preserving the frozen food
Compartment shall be set to -18°C at least.
1. Put packages in the freezer as
quickly as possible after purchase without
allowing the to thaw.
2. Check whether the "Use By" and
"Best Before" dates on the packaging are
expired or not before freezing it.
3. Ensure that the package of the food
is not damaged.
5.3. Deep-freeze
information
Accordng to IEC 62552 standards, the
product shall freeze at least 4.5 kg of food
at 32°C ambent temperature to -18°C or
lower wthn 24 hours for every 100-ltres
of freezer volume.
It s possble to preserve the food for
a long tme only at -18°C or lower
temperatures.
You can keep the freshness of food
for many months (at -18°C or lower
temperatures n the deep freeze).
Foods to be frozen should not be allowed
to come n contact wth the prevously
frozen tems to prevent them from
gettng thawed partially.
Boil the vegetables and drain their water
in order to store vegetables for a longer
time as frozen. After draining their
water, put them in air-proof packages
and place them inside the freezer. Food
such as bananas, tomatoes, lettuce,
celery, boiled eggs, potatoes are not
suitable for freezing. When these foods
are frozen, only their nutritional value
and taste shall be affected negatively.
They shall not be spoiled so that they
would create a risk for human health.

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