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Refrigerator/User Manual
Operat
i
ng the product
Fruits and
Vegetables
Preparation
Longest
storage
time
(month)
String bean and
Pole bean
By shock boiling for 3 minutes after washing and cutting into small pieces
10 - 13
Green pea
By shock boiling for 2 minutes after shelling and washing
10 - 12
Cabbage
By shock boiling for 1-2 minute(s) after cleaning
6 - 8
Carrot
By shock boiling for 3-4 minutes after cleaning and cutting into slices
12
Pepper
By boiling for 2-3 minutes after cutting the stem, dividing into two and
separating the seeds
8 - 10
Spinach
By shock boiling for 2 minutes after washing and cleaning
6 - 9
Leek
By shock boiling for 5 minutes after chopping
6 - 8
Cauliflower
By shock boiling in a little lemon water for 3-5 minutes after separating the
leaves, cutting the core into pieces
10 – 12
Eggplant
By shock boiling for 4 minutes after washing and cutting into 2cm pieces
10 – 12
Squash
By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces
8 - 10
Mushroom
By lightly sauteing in oil and squeezing lemon on it
2 - 3
Corn
By cleaning and packing in cob or granular
12
Apple and Pear
By shock boiling for 2-3 minutes after peeling and slicing
8 - 10
Apricot and Peach
Divide in half and extract the seeds
4 - 6
Strawberry
and
Raspberry
By washing and shelling
8 - 12
Baked fruit
By adding 10% sugar in the container
12
Plum, Cherry, Sour
Cherry
By washing and shelling the stalks
8 - 12
Dairy Products
Preparation
Longest Storage Time
((Month
Storage
Conditions
Cheese (except feta
cheese)
By
placing
foil
therebetween, in slices
6 - 8
It can be left
in
its
original
packaging for short
term storage. For
long-term storage
it
should
also
be
wrapped
in
aluminum or plastic
foil.
Butter, margarine
In its own packaging
6
In
its
own
packaging or in
plastic containers
