[. . . ] IMPORTANT: WIRES IN THE MAINS LEAD ARE COLOURED IN ACCORDANCE WITH THE FOLLOWING CODE: Green / Yellow Earth Blue Neutral Brown Live If you change the plug, the colour of the wires in the mains lead may not correspond with the colour of the markings identifying terminals in the plug. You should therefore wire it as shown.
Green and yellow (Earth) wire to terminal marked `E', symbol , or coloured green and yellow.
13A ASTA approved fuse to BS1362. Brown (Live) wire to terminal marked `L' or coloured red.
Cord clamp
Changing the Mains Lead
A special lead can be ordered from your Service Department: UK: 08709 066 066 or Republic of Ireland: 1850 302 200 If you have damaged the existing lead or require a longer one a charge will be made. It is strongly advised that this work is carried out by a qualified electrician. [. . . ] Freezer thermostat setting The temperature in your freezer should be maintained at -18°C or colder. The ambient temperature of the freshly stored food and how often the door is opened, affects the temperature in the freezer. If required, change the temperature control setting at the rear of the freezer (setting 3 is the coldest. ). Refrigerator RSB20 * The freezer of the refrigerator can cool up to -12°C. RLB20 and RSB20 thermostat box
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Storing food
Making the best use of your Appliance To ensure that your appliance operates as efficiently as possible: * Follow packaging "best by/use by" instructions or your suppliers advice on a suitable maximum storage time. * Keep foods covered to retain moisture and prevent flavour/odour transference. Plastic bags, aluminium foil, plastic stretch wrap and containers with lids are ideal. Select chilled and frozen food last when shopping, transport in a `coolbag' and place in appliance as soon as possible after arriving home. * Place frozen food in the freezer compartment as soon as possible after buying it. Liquid-filled bottles or sealed fizzy drinks must not be stored in freezer, as they may burst. Lollipops and water ices should not be given to children directly from the freezer. Replace the light cover and after waiting 5 minutes restart the appliance.
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Care & Cleaning
For model no. RSB20 Refrigerator Defrosting the Frozen Food compartment: WARNING: Never use sharp metal tools for this operation as they can damage your fridge beyond repair. Defrosting should be carried out regularly either, every two or three weeks or when the ice is between 3 - 5mm thick. A build up of ice could cause damage to the freezer door flaps or create incorrect temperatures inside the fridge compartment. * The day before you plan to defrost, set the thermostat dial to the 5. * During defrosting, frozen foods should be wrapped in several layers of paper and kept in a cool place. * Before defrosting pull out the water tray plug (1) on the water tray (2) and place a bowl (3) underneath the tray hole to collect the water. * To defrost the fridge turn the thermostat control knob to the O (OFF) position or you may switch off the appliance at the mains socket and pull the plug out. RLB20 Larders (coolers) * The fridge compartment will defrost automatically. During defrost periods water droplets form on the cooling plate and refreeze afterwards. Note: If your kitchen becomes exceptionally warm, the cooling plate may not defrost regularly. [. . . ] Defrost, then clean the appliance and leave the door open to prevent the formation of mildew and build up of odours.
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Hotpoint After Sales Service
Satisfaction Guaranteed or Your Money Back Hotpoint gives you a unique `Satisfaction Guaranteed' promise valid for ninety days after you have purchased your Hotpoint product. If there is a technical problem with your Hotpoint appliance, call Hotpoint Service. If the technical problem is not resolved under this Guarantee, Hotpoint will replace your appliance or, if you prefer, give you your money back. Hotpoint appliances carry for the first 12 months a fully inclusive parts and labour guarantee plus FREE replacement parts for the first 5 years provided that they are fitted by our own Service Engineer. [. . . ]