Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
It was easy done, and I got exactly what I was looking for.
Text excerpt from page 6 (click to view)
Measuring the temperature
If the temperature is measured using a standard, single thermometer, this should be put in a glass of water centrally placed inside the cabinet. This will reflect the temperature inside the food products. Do not place the thermometer hanging or lying directly on the shelf.
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Distribute foodstuffs to allow cold air to circulate freely between the products. Do not place food products directly against the cooling plate on the rear wall since they may freeze in this case. Also never put warm products into the cabinet. Wait until they have cooled down. Cover all foods properly to avoid odours and flavours from tainting other food.
Set the thermostat control to the "0" position. Unplug the power supply plug from the wall socket.
The shelves and door compartments are removable and can easily be re-arranged. Certain shelves must be lifted up by the rear edge to enable them to be removed. The lower door compartment and the glass shelf above the salad drawer must not be moved. They are required for proper air circulation inside the cabinet. Shelves with a raised edge should be placed with the raised edge facing the rear wall of the cabinet, and thus prevent food products from touching the cooling plate. Dividing plate The dividing plate separates the chiller compartment from the fridge. The dividing plate features a grille that can be opened and closed to control the amount of cold air entering the chiller compartment. When the grille is opened, the chiller compartment will become colder. In fridges with a single door, the dividing plate can be moved to increase the size of the refrigerator compartment. The dividing plate should always be placed under the drip channel and opposite a door compartment.