In The Refrigerator - Miele KF 7654 SNE ed Operating And Installation Manual

It is very important to set the correct
temperature for storing food in the
appliance. Micro-organisms will cause
food which is not stored at the correct
temperature to deteriorate rapidly.
Temperature influences the growth rate
of these micro-organisms. Reducing
the temperature reduces their growth
rate.
The temperature in the appliance will
rise:
– the more often the door is opened
and the longer it is kept open,
– if too much food is stored in it at
once,
– the warmer the food is which is being
put into it,
– the higher the ambient temperature
surrounding the appliance.
The appliance is designed for use in
specific ambient temperatures
(climate ranges). Do not use in
ambient temperatures for which it is
not designed.
We recommend a temperature of
in middle of the refrigerator section.
If you wish to check the temperature in
the refrigerator,
^ place a thermometer in a glass of
water and then place the glass in the
middle of the refrigerator section.
After about 24 hours, the thermometer
will show the approximate temperature

in the refrigerator.

14
Please note the following
– bathwater and other household
thermometers are not very accurate.
It is best to use an electronic
thermometer.
– Do not measure the temperature of
the air in the appliance. The result
will not reflect the temperature in the
food.
– Try to open the door as little as
possible during the measuring
period, as warm room air will enter
the refrigerator every time the door is
opened.
For freezing fresh food and storing
frozen food for a long time a
temperature of at least
needed. At this temperature the growth
of micro-organisms is generally halted.
As soon as the temperature rises to
above -10 °C, the micro-organisms
become active in the food again so that
it cannot be kept as long. For this
reason, partially defrosted or defrosted
food must not be re-frozen. Food may
be re-frozen once it has been cooked
as the high temperatures achieved
when cooking destroy most
micro-organisms.
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