Type of food
Air humidity adjustment
Storage time
Butter
“dry”
up to 1 month
Beef, venison, small meat
cuts, poultry
“dry”
up to 7 days
Tomato sauce
“dry”
up to 4 days
Fish, shellfish, cooked meat
products
“dry”
up to 3 days
Cooked seafood
“dry”
up to 2 days
Salad, vegetables
Carrots, herbs, brussels
sprouts, celery
“humid”
up to 1 month
Artichokes, cauliflower,
chicory, iceberg lettuce, en‐
dive, lamb’s lettuce, lettuce,
leeks, radicchio
“humid”
up to 21 days
Broccoli, Chinese leaves,
kale, cabbage, radishes,
Savoy cabbage
“humid”
up to 14 days
Peas, kohlrabi
“humid”
up to 10 days
Spring onions, radishes, as‐
paragus, spinach
“humid”
up to 7 days
Fruit
Pears, dates (fresh), straw‐
berries, peaches
“humid”
up to 1 month
Plums
rhubarb, gooseberries
“humid”
up to 21 days
Apples (not sensitive to
cold), quinces
“humid”
up to 20 days
Apricots, cherries
“humid”
up to 14 days
Damsons, grapes
“humid”
up to 10 days
Blackberries, currants
“humid”
up to 8 days
Figs (fresh)
“humid”
up to 7 days
Blueberries, raspberries
“humid”
up to 5 days
Cakes containing cream and other kinds
of pastry products can be stored in the
LongFresh compartment for 2 or 3 days.
Not to be placed in the LongFresh
compartment:
www.aeg.com
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