Bush BEUCL6082, Instruction Manual, Page: 20 / 32

If you require any technical guidance or find that your product is not operating as intended, a simple solution can often be found in the Troubleshooting section of these instructions.
20
Using your Built Under Larder
Getting the most from your appliance
Food Storage
• 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 ethylene-releaser 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.
• 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.
NOTE: Potatoes, onions and garlic should not
be stored in the refrigerator.
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 All shelves
Using your Built Under Larder