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EN - 61
V.
2
4 FOOD STORAGE
4.1 Refrigerator Compartment
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.
Cooked dishes must remain covered
when they are kept in the fridge. Do
not place warm foods in fridge. Place
them when they are cool, otherwise
the temperature/humidity inside the
fridge will increases, reducing the
fridge’s efficiency.
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.
Storing fruit and vegetables separa-
tely helps prevent ethylene-sensitive
vegetables (green leaves, broccoli,
carrot, etc.) being affected by ethy-
lene-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 refrigera-
tion cycle before refrigerator storage.
Water leaking from meat may conta-
minate 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.
Do not allow food to come into contact
with the temperature sensor, which is
located in the refrigerator compart-
ment, in order to keep the refrigerator
compartment at optimum temperature.
For normal working conditions, it will
be sufficient to adjust the tem-
perature setting of your refrigerator
to +4 °C.
The temperature of the fridge com-
partment should be in the range of
0-8 °C, fresh foods below 0 °C are
iced and rotted, bacterial load in-
creases above 8 °C, and spoils.
Do not put hot food in the refrige-
rator immediately, wait for the
temperature to pass outside. Hot
foods increase the degree of your
refrigerator and cause food poiso-
ning and unnecessary spoiling of the
food.
Meat, fish, etc. should be store in the
chiller compartment of the food, and
the vegetable compartment is pre-
ferred for vegetables. (if available)
To prevent cross contamination,
meat products and fruit vegetables
are not stored together.
Foods should be placed in the refri-
gerator 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