Automatic Ice Maker. Viking Range 1893922, CVCSB5483, VCSB5423WH, VCSB5423CB, 1310860, VCSB5483WH, VCSB5423SS , VCSB5423SS, CVCSB5423, CFDSB5483

Freezer

Wire Shelf Adjustment

You can easily adjust your freezer’s shelves. To remove a shelf, simply tilt it up at the front, releasing the hooks from the shelf support. Then, pull the shelf straight out. To replace, guide the rear hooks of the shelf into the slots in the shelf supports. Then, tilt the shelf up at the front until the hooks drop into the slots. Next, lower the front of the shelf to a level position.

Automatic Ice Maker

The ice maker and slide-out ice drawer on your refrigerator are not adjustable, but the ice drawer slides forward for easy access to ice.

After the refrigerator reaches normal temperature, the ice maker fi lls with water and begins operating. Under normal conditions, the ice maker will produce seven to nine batches of ice per 24 hour period.

Note: Allow 24 to 48 hours after installation before looking for ice in your ice drawer.

You should discard the fi rst three full drawers of ice produced by your refrigerator, and should also throw out the fi rst drawer full of ice your refrigerator produces after

extended periods of non-use.

During ice production, the ice maker arm raises and lowers. When the ice bin is full, the ice maker arm automatically turns the ice maker off. To manually stop ice production, raise the ice maker arm. You will hear a defi nite click when you have the arm in the right position. The ice maker won’t produce any more ice until you lower the ice maker arm.

On

Position

Ice

Maker

Arm

Off

Position

CAUTION

To avoid damage to ice maker, observe the following:

• DO NOT force ice maker arm down or up past stop position.

• DO NOT place or store anything in ice bucket.

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Food Storage Guide

Storing Fresh Food

Wrap or store food in the refrigerator in airtight and moisture-proof material. This prevents food odor and taste transfer. For dated products, check use-by date to ensure freshness.

To store leafy vegetables, remove store wrapping. Then tear off bruised and discolored areas. Wash the vegetables in cold water and drain, and then place them in a plastic bag or plastic container and store in your produce drawer.

For vegetables with skins, such as carrots and peppers, store in plastic bags or containers.

When refrigerating or freezing fruit, wash the fruit and then let it dry. Store the fruit in plastic bags. Don’t wash or hull berries until they are ready to use. Instead, sort and keep berries in their original container in the produce drawer, or store in a loosely closed paper bag on the refrigerator shelf.

Store eggs without washing them. Keep eggs in their original carton or in your refrigerator’s egg bin.

Wipe milk cartons. For best storage, place milk on an interior shelf.

Keep opened butter in covered dish or closed compartment. When storing butter in the freezer, wrap it in freezer packaging.

When you have leftovers, cover then with plastic wrap, aluminum foil, or store the leftovers in plastic containers with tight lids.

Store meat in its original wrapping, as long as it’s airtight and moisture-proof. Rewrap meat if necessary.

Note: When storing meat longer than the recommended times, freeze the meat.

Recommended storage times:

Ground Beef 1-2 days

Steaks/Roasts 3-5 days

Cured Meats 7-10 days

Cold Cuts

Variety Meats

3-5 days

1-2 days

Note: Use fresh fi sh and shellfi sh the same day as purchased.

Packaging Food for Freezing

The secret of successful freezing is in the packaging; the way you close and seal a package of food must not allow air or moisture in or out, or the quality of the food will deteriorate while frozen.

Packaging you should not use for freezing includes:

• Bread wrappers

• Non-polyethylene plastic containers

• Containers without lids

• Wax paper or wax-coated freezer wrap

• Thin, semi-permeable wrap

Recommended packaging:

• Rigid plastic containers with tight-fi tting lids

• Straight-sided canning/freezing jars

• Heavy-duty aluminum foil

• Plastic-coated paper

• Non-permeable plastic wraps (made from saran fi lm)

• Zip-top freezer bags

Follow package or container instructions for proper freezing methods.

Freezing Foods

DO NOT expect your freezer to quick-freeze large quantities of food; DO NOT load more than two to three pounds of unfrozen food per cubic foot within 24 hours. Leave enough space for air to circulate around packages, and be careful to leave enough room at the front so the freezer door can close tightly.

A full freezer stays cold longer than a partially fi lled one, and a freezer full of meat stays cold longer than a freezer full of baked goods. If food contains ice crystals, it may be safely refrozen, although the quality and fl avor may be affected. If the condition of the food is poor, or if you feel it is unsafe, dispose of it.

Storage times will vary according to the quality of food, the type of packaging or wrap used (airtight and moisture-proof), and the storage temperature, which should be 0° to 2°F (-18° to -17° C).

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