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
32 DEGREES is freezing point in
Fahrenheit (°F)...
((WIKI conversion discussion at VERY BOTTOM)).
>> Depending one
what refrigerator you HAVE...
And... your
personal preferences...
Your refrigerator is set
very CRITICALLY ABOVE
32 Degrees Fahrenheit (°F) =
FREEZING...
but below 40 degrees (for safely/longevity)
((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) ...
TEMPERATURE "SETTING" 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 in your
ICE CREAM... (freezer adjustment first).
INTERESTING...
I have JUST DISCOVERED... a new TWO EVAPORATOR
design ... More fun.
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