AGA ADXD21, User Manual & Installation & Service Instructions, Page: 21 / 40

17
Food Storage
Refrigerator Compartment
For normal operating conditions, set the temperature of the
cooler compartment to +4 or +6 oC.
• 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 ethylenereleaser 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.
•
For normal working conditions, it will be sufficient to
adjust the temperature setting of your refrigerator to +4
°C.
•
The temperature of the fridge compartment should be
in the range of 0-8 °C, fresh foods below 0 °C are iced
and rotted, bacterial load increases above 8 °C, and
spoils.
• DO NOT
put hot food in the refrigerator immediately,
wait for the temperature to pass outside. Hot foods
increase the degree of your refrigerator and cause food
poisoning and unnecessary spoiling of the food.
•
Meat, fish, etc. should be store in the chiller
compartment of the food, and the vegetable
compartment is preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit
vegetables are not stored together.
•
Foods should be placed in the refrigerator in closed
containers or covered to prevent moisture and odors.
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