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V-Zug Noblesse Manual

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43
■ Make sure that the doors are closed fully
and correctly. The door seal must be
flush against the frame of the fridge.
■ Leave warm or even hot items to cool
down outside the unit.
■ The storage of moisture-releasing food-
stuffs leads to increased build-up of ice
on the rear of the fridge and a reduction
in cooling power.
Tips
The following points should be noted
when using the new appliance:
■ A appliance which has just been put into
use needs approx. 15 hours (with pro-
ducts) until it has reached its normal
operating temperatures.
■ If the doors are open for longer than 2
minutes then the lamp starts to flash.
Make sure after closing that the doors
are fully sealed. The self-closing hinges
assist this.
■ The cooling time for beverages and other
products can take up to 6 hours from
room temperature down to the
cold
room temperature. The warmer they are
when put in, the longer this time will be.
■ Re-setting the temperature control has
no effect on the cooling rate, only on
the temperature reached.
■ Condensation can form on the glass
shelves if products are stored which emit
water vapour.
■ As the electronic control in the cold
room only defrosts about once per day,
the ice formation on the rear wall in the
cold roo
m itself can be more marked
than is usual in previous refrigerators.
■ Be careful that products do not come
into contact with the rear wall of the
cold room so that they do not freeze to
it and that, during defrosting, water
does not get diverted into the cold
room.
■ When filling be careful that:
– Oil and fats do not come into contact
with the polymer parts and the door
seals.
– The coldest locations in the c
old room
for any setting of the temperature
controller are at the back wall and
above the lowest shelf. Sensitive pro-
ducts should therefore be put on the
lowest shelf.
■ Example of how to use:
– Freeze and store foodstuffs and make
ice in the freezer compartment.
– On the shelves from top to bottom:
baked products, ready-made meals,
dairy products, meat and sausages.
– In the suspended trays from top to
botto
m: butter and cheese, tubes,
small cans and eggs, large bottles.
– In the vegetable compartment: vegeta-
bles, fruit and salad.
… 45 …


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