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The “cool-fresh” compartment
The temperature in the fridge is about 0 °C. The low
temperature and the optimum moisture provide ideal
storage conditions for fresh food.
Food can be kept fresh up to three times longer in the
“cool-fresh” compartment than in the normal cooling
zone – for even longer freshness, nutrient retention
and flavour.
Vegetable container with humidity
control
The vegetable container is the optimum storage
location for fresh fruit and vegetables. The humidity
controller of the partition and a special seal can be
used to adjust the air humidity in the vegetable
container.
The air humidity in the vegetable container can be set
according to the type and amount of products to be
stored:
▯
Mainly fruit as well as for a large load – lower air
humidity
▯
Mainly vegetables as well as for a mixed load or
small load – higher air humidity
Notes
▯
Fruit sensitive to cold (e.g. pineapple, banana,
papaya and citrus fruit) and vegetables sensitive
to cold (e.g. aubergines, cucumbers, zucchini,
peppers, 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 vegetable
container depending on the food and quantity
stored. Remove condensation with a dry cloth and
adjust air humidity in the vegetable container with
the humidity controller.
“Cool-fresh” container
The storage climate in the “cool-fresh” container
offers ideal conditions for the storage of fish, meat,
sausage, cheese and milk.
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