Hello Keith Wertheim,
Your freezer MAY-BE SET to COOL or your food might be blocking proper AIR-FLOW
... CHECK these FIRST before
SETTING ANY CONTROLS...
Set freezing level first... (close below freezing)
THEN set refrigerator levels last...
(very close ABOVE freezing)
- Before setting ANY MILK, MEAT and/or VEGETABLE
CONTROLS are set to MIDRANGE
The ENTIRE APPLIANCE
should be ALLOWED TO
STABILIZE (run un-molested) for 24 - 72 hours BETWEEN ADJUSTMENTS.
PATIENCE works the best/fastest
My apologies just because this has become a GLOBAL site... I'm TYPICALLY an unapologetic Fahrenheit
(°F) kind of guy. Since this is actually a GLOBAL site
is freezing point in Fahrenheit
((WIKI conversion discussion at VERY BOTTOM)).
>> Depending one what refrigerator
And... your personal preferences
Your refrigerator is set very CRITICALLY ABOVE
32 Degrees Fahrenheit
(°F) = FREEZING...
but below 40 degrees
((Don't care about Celsius/Centigrade or Kelvin)).
Your owners manual directs you though SET-UP
(all that is available on-line as well by searching your model+owners+manual
Once you are SET-UP (level, square) ...
it is a bit of a balancing act
(I recommend you buy 2
( refrigerator + freezer ))... between the freezer hardness (LARGE range of operation) and the REFRIGERATOR (very SMALL range of operation)
FREEZER working range -20 degrees up to FREEZING.
If it is "A Thermostat
" one compartment will necessarily have to follow the OTHER... In MOST cases you simple DETERMINE
WHAT LEVEL OF HARD-NESS you FIRST WANT
ICE CREAM... (freezer adjustment first).
I have JUST DISCOVERED... a new TWO EVAPORATOR
design ... More fun.
Kelvin Wikipedia the free encyclopedia