Bosch KIF27 Series, Instructions For Use Manual

Page: 27 / 86

en
27
“Cool-fresh” container
Fig.
1
/18
The “cool-fresh” container has a temper-
ature of almost 0 °C and approx. 50 %
air humidity.
This storage climate offers ideal
conditions for storing fish, meat,
sausage, cheese and milk.
Humidity container
Fig.
1
/20
The humidity container is covered with
a special filter which optimises retention
of the air humidity in the storage com-
partment. As a result, there is up to 95 %
air humidity in the humidity container,
depending on the amount of products
put in. This storage climate offers ideal
conditions for fresh fruit, salad greens,
vegetables, herbs or mushrooms.
Notes
■
Fruit sensitive to cold (e.g. pineapple,
banana, papaya and citrus fruit) and
vegetables sensitive to cold (e.g.
aubergines, cucumbers, zucchini, pep-
pers, tomatoes and potatoes) should
be stored outside the refrigerator
at temperatures of approx. +8 °C
to +12 °C for optimum preservation
of quality and flavour.
■
Condensation may form in the
humidity container depending on the
type and quantity of products stored.
Remove condensation with a dry
cloth.
Foods suitable for “cool-fresh”
container:
In the “cool-fresh” container:
Fig.
1
/18
■
Fish, seafood, meat, sausage, dairy
products, ready meals.
In the humidity container:
Fig.
1
/20
■
Vegetables (e.g. carrots, asparagus,
celery, leeks, beetroot, mushrooms,
brassicas such as broccoli,
cauliflower, Brussels sprouts, kohlrabi)
■
Salad greens (e.g. lamb’s lettuce,
iceberg lettuce, chicory, lettuce)
■
Herbs (e.g. dill, parsley, chives, basil)
■
Fruit (types insensitive to cold, e.g.
apples, peaches, berries, grapes)
Storage times (at 0 °C)
Depending on the initial
quality
Fresh fish, seafood up to 3 days
Poultry, meat (boiled/
fried) up to 5 days
Beef, pork, lamb,
sausage (cold meat) up to 7 days
Smoked fish, broccoli up
to 14 days
Salad greens, fennel,
apricots, plums up
to 21 days
Soft cheese, yoghurt,
quark, buttermilk,
cauliflower up
to 30 days