Electrolux ERN3313AOW User Manual download pdf (Page 5)

• Avoid prolonged exposure of the appli-

ance to direct sunlight.

• Bulb lamps (if foreseen) used in this ap-

pliance are special purpose lamps se-

lected for household appliances use

only. They are not suitable for house-

hold room illumination.

1.3 Daily use

• Do not put hot pot on the plastic parts

in the appliance.

• Do not store flammable gas and liquid

in the appliance, because they may ex-

plode.

• Appliance's manufacturers storage rec-

ommendations should be strictly ad-

hered to. Refer to relevant instructions.

1.4 Storage of food in

refrigerators and rules of

hygiene

The increasing consumption of prepared

meals and other delicate foods that are

sensitive to non-observation of the cold-

chain principle

makes it necessary to

have better control of the temperatures at

which these products are transported and

stored.

In the home, the correct use of the refrig-

erator and strict observance of the rules

of hygiene make a significant and effective

contribution to improving the preservation

of foodstuffs.

Storage of food / control of tempera-

tures

Store the foods in the appropriate area

depending on their type:

• Moderate zone: Drinks, eggs, butter,

commercial and home-made sauces,

hard cheeses, fruit and fresh vegeta-

bles.

• Fresh zone: Dairy products, desserts

with dairy content, fats, soft cheeses.

• The coldest zone: Meat, poultry, fish,

cold meats, prepared dishes, mixed

salads, foods based on eggs or cream,

fresh dough, cake dough, pizza and

quiches, fresh foods and cheeses with

raw milk, ready-to-eat vegetables sold

in plastic bags and more generally any

fresh product with a “best-before” date

related to a storage temperature of

+4°C or lower.

Observing the following advice will help to

avoid cross-contamination and to prevent

incorrect storage of the foods:

• Always wrap the foods to prevent them

from contaminating each other.

• Wash your hands before handling food

and several times while preparing a

meal if this requires successively han-

dling different products and, of course,

afterwards when going to the table to

eat, as required by the rules of hygiene.

• Do not re-use utensils that have already

been used (wooden spoons, chopping

boards) without first washing them well.

• Wait for prepared food to cool down

fully before storing it (example: soup).

• Limit the number of times the door is

opened and in any case do not leave it

open for too long, to avoid a rise in

temperature inside the refrigerator.

• Arrange the food in such a way that the

air can circulate freely round it.

There should be regular checks for cor-

rect temperature, particularly in the cold-

est area and, if necessary the temperature

control should be adjusted as described

(see the page on Usage).

Measurement of the temperature in an

area (such as on a shelf) can be done by

using a thermometer placed, from the

start, in a water -filled container (glass). To

obtain a good representation of the true

value, read the temperature without ad-

justing the controls or opening the door.

Respect for the rules of hygiene

• Clean the refrigerator interior frequently,

using a mild product without an oxydiz-

ing effect on the metal parts, then rinse

with water containing lemon juice, white

vinegar or any disinfectant suitable for

refrigerators.

• Remove the extra packaging from food

items before placing them in the refrig-

erator (for example the outer packaging

of packs of yogurt).

• Cover the foods.

• Always read the instructions for use of

the appliance and in particular the

maintenance instructions.

Cold-chain: process used to maintain optimal conditions of food, starting at the manufac-

turer and ending with the usage of the food by the consumer.

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