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Vorbereitung für den Betrieb
22
Empfohlene Lagerung von Lebensmitteln
Kühl-/Gefrierbereich empfohlen für ... (siehe Zeichnung „Geräteübersicht“)
AEier, Butter
BMarmelade, Dosen, Glasbehälter
CMilch, Getränke
DKäse, Gebäck
EMilchprodukte, z.B. Joghurt, Quark etc.
FWurstwaren, Fisch, Fleisch und Gefl ügel, empfi ndliches Obst
GObst und Gemüse
HEiscreme, gefrorenes Obst, Tiefkühlprodukte, Backwaren
IGefrorenes Gemüse, Pommes frites, Rohes Fleisch, Gefl ügel, Fisch
J
Der -Gefrierraum für folgende Lebensmittel geeignet
Meeresfrüchte (Fisch, Garnelen, Schalentiere), Süßwasserfi sche und Fleisch-
produkte (empfohlen für 3 Monate, je länger die Lagerzeit, desto schlechter
der Geschmack und geringer der Nährwert), geeignet für gefrorene frische
Lebensmittel. Lagern Sie die Lebensmittel in geeigneten Behältern.
Vorbereitung für den Betrieb
Öffnen Sie die Türen 3/6 durch Ziehen an den jeweiligen Griffmulden.
Wechsel des Türanschlages
Benötigte Werkzeuge:
• Schlitzschraubendreher
• Kreuzschlitzschraubendreher
• 6er-Schraubenschlüssel
• 7er-Schraubenschlüssel
• 8er-Schraubenschlüssel
• 10er-Inbusschlüssel
Bringen Sie den Thermostatregler 14 in Stellung „0“. Ziehen Sie den Netzstecker
aus der Steckdose.
21


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