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There may be an overload on the compressor engine. In this case, pull the plug out. Try to place it back and to start your freezer after waiting for 12 minutes. IF YOUR FREEZER RUNS LONGER AND MORE OFTEN THAN NECESSARY 1. The door of your freezer may be opened too frequently or left open for a long period or the temperature ' selector (thermostat) may be set to an unnecessarily cold temperature. 2. The condenser may need cleaning or the circulation of air around the condenser may be insufficient. (It is not valid for hidden condensered freezer). IF THE FOOD IS NOT COLD ENOUGH 1.Temperature selector may be at an insufficient position or the door may be left open for a long period of time. 2. The circulation of air may be blocked because the shelves are too full. IF YOUR FREEZER EMITS ODOUR 1. Place your odorous food in covered receptacles. 2. Clean the inside of your freezer. RULES TO BE OBEYED It is extremely important for the food to be frozen to be fresh and of best quality. The food should be divided into portions which prepared in accounts suitable for use at one time. Even though the food is frozen for a short time, it should be wrapped to prevent the loss of water, contacting with air. The materials used for packaging should resist cold, humidity, tearing, Emitting odour, fat, acid, but not contact the food with air. In addition, it should be manufactured for use in freezers and cover the food well. Put in your food first onto the floor of your freezer. Do not put in new food near the already frozen ones. Find the capacity from the operating introductions. We recommend that you act according to the values given in the tables. Do not re-freeze the food which you have taken out of the freezer and thawed except for ready cooked meals. Consume them within 24 hours. REQUIRED MATERIALS FOR PACKAGING Isolation foil which resists cold Sticker Rubber band Pen PACKAGING Cover the food with wrapping material (polyethylene or aluminium foil), taking care that no air is left inside. The packages to be frozen should be sticked a label on which the frozen date, quantity, expiry date and max. preservation period are written. In case receptacles without cover are used, they should be wrapped with aluminium foil on top and closed by a rubber band. THAWING According to the kind of the food or use of it, applications are as follows In the refrigerator Heat in an oven (with/without fan) In a microwave oven At the room temperature FREEZING OF MEAT, SAUSAGES AND SALAMI We remind you that fatty meat can be preserved for a shorter period in comparison to lean meat. Lean meat should be preferred if possible and rested. PREPARATION Meat should be portioned in appropriate sizes to be consumed. The thickness of the meat should not exceed 11 cm. Care should be taken so that sharp pieces of bones ao not tear off the packaging wrap. Otherwise, it will cause loss of taste and of water in the meat. The preservation period is shown in table. The preservation period of lean meat is as 2 times longer as that of fatty one. ATTENTION Do not re-freeze the food which you have taken out of the freezer thawed, expecting that it is cooked. PRELIMINARY COOKING The thawed meat is able to be cooked as the fresh one. is. RESTING PERIOD If the meat is fresh, newly cut, resting it for a period of time (see table) will help it become softer. It will be useful to ask you butcher how long the meat you will buy has been rested. POULTRY AND GAME ANIMALS All poultry and game animals can be ¡frozen. They should be thoroughly cleaned (clean feathers, burn downy feathers). The wings and legs should be fastened to the body before placing it the freezer section. Offals are wrapped separately and frozen in a separate place. Cleaned poultry should be placed in the refrigerator. Smaller ones should be wrapped as a whole, whereas bigger ones should be wrapped as portions. Game animals should be divided into parts 24 hours later from cutting. The meat added an extra fat can be preserved up to 3 months, while lean meat can be preserved up to 12 months. So, it will be useful to add some fat into the meat after thawing it. PACKAGING To preserve meat, game and poultry, cover them with polyethylene or aluminum bag/foil, taking care that no air is left inside. PRESERVING PERIOD See table ATTENTION DO NOT RE-FREEZE THE FOOD YOU HAVE TAKEN OUT OF THE FREEZER AND THAWED. FISH Fish should be frozen if only if they are very fresh or at best when they are newly fished. PREPARATION Fish should be frozen immediately after cleaning the inside. Gills, fins, tail in testiness and seals (if any) should be removed before hand. Big fish (at least 1 kg) should be portioned according to the use and the smaller ones could be frozen in sufficient quantities. Fresh fish is frozen without packaging in 1 to 2 hours. Later it is dived into a salty water to make some ice on it. If the fish is fatty, add 5 gr lemon juice acid In the water an...

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