Locate in a cool, dry room for most efficient
operation. The freezer mechanism will run better above 40 F. Leave room on both
sides and back for heat to be given off in air. Plug into a grounded outlet.
Plug only into its own circuit so an overload from another appliance cannot
shut it off. It should be leveled so the door closes tightly; uprights may be
tilted slightly from the front so the door closes readily.
If freezer is in out-of-way location, check
frequently to be sure it's running. If on vacation, ask neighbor to check to be
sure it doesn't go off and food spoil.
Never run frost-free freezers where
temperature goes below 60 F. Compressor will not run enough to keep food from
thawing and spoiling.
Defrost freezers about once a year, before
frost is 1/2 inch thick on inside walls and clean. Use a plastic or wooden
scraper, not a sharp instrument.
Clean interior during annual defrosting.
Remove food and store in cooler chests or boxes insulated with thick sections
of newspapers or blankets, or in the refrigerator. Use a fan directed toward
frost to loosen it, and remove. Wash inside with warm water solution of mild
detergent or baking soda; rinse; wipe dry as possible. Vacuum dust off
condenser coils. Turn freezer back on and replace food.
When needed, wipe outside with a damp cloth;
if spill will not come off, use detergent solution and rinse off. If exterior
is synthetic paint (not porcelain enamel), occasionally apply a creamy white
appliance wax to exterior for protection of surface and easier removal of
spots.
This
article has been contributed in part by Michigan State University Extension