en
Refrigerator compartment
16
9 Refrigerator compart-
ment
You can keep meat, sausage, fish,
dairy products, eggs, prepared meals
and pastries in the refrigerator com-
partment.
The temperature can be set from
2 °C to 8 °C.
The refrigerator compartment can
also be used to store highly perish-
able foods in the short to medium
term. The lower the selected temper-
ature, the longer the food remains
fresh.
9.1 Tips for storing food in
the refrigerator compart-
ment
¡
Only store food when fresh and
undamaged.
¡
Store food covered or in air-tight
packaging.
¡
To avoid impeding the circulation
of air and to prevent food from
freezing, do not place food directly
against the back wall.
¡
Allow hot food and drinks to cool
down first before placing in the ap-
pliance.
¡
Observe the best-before date or
use-by date specified by the manu-
facturer.
9.2 Chill zones in the refriger-
ator compartment
The air circulation in the refrigerator
compartment creates different chill
zones.
Coldest zone
The coldest zone is in the pull-out
container.
Tip:
Store highly perishable food
such as fish, sausages and meat in
the coldest zone.
Warmest zone
The warmest zone is at the very top
of the door.
Tip:
Store food that does not spoil
easily in the warmest zone, e.g. hard
cheese and butter. Cheese can then
continue to release its aroma and the
butter will still be easy to spread.
9.3 "OK" sticker
The "OK" sticker lets you check
whether the refrigerator compartment
reaches the safe temperature ranges
of +4 °C or colder recommended for
food.
The "OK" sticker is not included with
all models.
If the sticker does not indicate "OK",
gradually reduce the temperature.
→
"Setting the refrigerator compart-
Once the appliance is switched on, it
may take up to 12 hours until the set
temperature is reached.
Correct setting
10 Freezer compartment
You can store frozen food, freeze
food and make ice cubes in the
freezer compartment.
The temperature in the freezer com-
partment depends on the temperat-
ure in the refrigerator compartment.
Long-term storage of food should be
at –18 °C or lower.
