EN -14-
ARRANGING FOOD IN THE APPLIANCE
PART - 3.
• To reduce humidity and avoid the consequent formation of frost, always store liquids in
sealed containers in the refrigerator. Frost tends to concentrate in the coldest parts of
the evaporating liquid and, in time, your appliance will require more frequent defrosting.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at
room temperature and should be arranged to ensure adequate air circulation in the
refrigerator compartment.
• Make sure no items are in direct contact with the rear wall of the appliance as frost will
develop and packaging will stick to it. Do not open the refrigerator door frequently.
• We recommend that meat and clean fish are loosely wrapped and stored on the glass
shelf just above the vegetable bin where the air is cooler, as this provides the best
storage conditions.
• Store loose fruit and vegetable items in the crisper containers.
• Store loose fruit and vegetables in the crisper.
• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables
(green leaves, broccoli, carrot, etc.) being affected by ethylene-releaser fruits (banana,
peach, apricot, fig etc.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an
uninterrupted refrigeration cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables.
Water leaking from meat may contaminate other products in the refrigerator. You should
package meat products and clean any leakages on the shelves.
• Do not put food in front of the air flow passage.
• Consume packaged foods before the recommended expiry date.
NOTE
: Potatoes, onions and garlic should not be stored in the refrigerator.
The table below is a quick guide to show you the most efficient way to store the major food
groups in your refrigerator compartment.
Food
Maximum
storage time
How and where to store
Vegetables and fruits
1 week
Vegetable bin
Meat and fish
2 - 3 Days
Wrap in plastic foil, bags, or in a meat container and
store on the glass shelf
Fresh cheese
3 - 4 Days
On the designated door shelf
Butter and margarine
1 week
On the designated door shelf
Bottled products e.g. milk
and yoghurt
Until the
expiry date
recommended
by the
producer
On the designated door shelf
Eggs
1 month
On the designated egg shelf
Cooked food
2 Days
All shelves
