• To avoid the cross-contamination
between cooked and raw food, cover
the cooked food and separate it from
the raw one.
• It is recommended to defrost the
food inside the fridge.
• Do not insert hot food inside the
appliance. Make sure it has cooled
down at room temperature before
inserting it.
• To prevent food waste the new stock
of food should always be placed
behind the old one.
6.3
Hints for food refrigeration
• Meat (all types): wrap in a suitable
packaging and place it on the glass
shelf above the vegetable drawer.
Store meat for at most 1-2 days.
• Fruit and vegetables: clean
thoroughly (eliminate the soil) and
place in a special drawer (vegetable
drawer).
• It is advisable not to keep the exotic
fruits like bananas, mangos, papayas
etc. in the refrigerator.
• Vegetables like tomatoes, potatoes,
onions, and garlic should not be kept
in the refrigerator.
• Butter and cheese: place in an airtight
container or wrap in an aluminium foil
or a polythene bag to exclude as
much air as possible.
• Bottles: close them with a cap and
place them on the door bottle shelf,
or (if available) on the bottle rack.
• Always refer to the expiry date of the
products to know how long to keep
them.
6.4
Hints for fresh food storage in LongFresh compartment
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, Sa-
voy cabbage
“humid”
up to 14 days
Peas, kohlrabi
“humid”
up to 10 days
ENGLISH
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