Operation
Seite GB-12
Filling the fridge compartment
Fill the fridge compartment in such a way that
the temperature conditions inside are used to
their full potential:
– Place spreadable butter and cheese in the
top door compartment or on the top shelf of
the fridge compartment. This is where the
temperature is warmest.
– Store bottles and drinks cartons in the bot-
tom door compartment. Position full con-
tainers closer to the hinge in order to re-
duce the strain on the door.
– Place cooked and baked goods on the
middle glass shelf.
– Place fresh meat, game, poultry, bacon,
sausage and raw fish on the glass shelf
above the vegetable drawer. This is where
the temperature is lowest.
– Place fresh fruit and vegetables in the veg-
etable drawer. This can be divided as re-
quired.
Allow hot food to cool before placing it in the
fridge compartment.
The temperatures in the appliance and thus
the energy consumption can increase
– if the doors are opened frequently or for a
prolonged period.
– if the room temperature fluctuates up and/
or down.
The energy consumption depends on the
selected location (see “The right location” on
page GB-19).
Maintaining the quality of the
chilled goods
– To maintain the flavour and freshness of
food in the fridge compartment, only place
packaged food in the fridge compartment.
Use special plastic containers for food or
customary films.
Place the food
– in the fridge in a way that allows the air to
circulate freely. Do not cover the shelves
with paper or anything similar.
– somewhere that is not directly against
the rear wall. Otherwise it may freeze
onto the rear wall.
– Place a fridge thermometer on the glass
shelf above the vegetable drawer to check
the correct temperature. Around 6°C is op-
timal.
Freezing foods / storing
frozen foods
WARNING
Danger of explosion!
Improper handling of the appliance
may lead to an explosion.
■
Do not store explosive substances or
spray cans with fl ammable propel-
lants inside the appliance, as they
may cause ignitable gas-air mixtures
to explode.
CAUTION
Health hazard!
Incorrect handling, insuffi cient cool-
ing or overlapping items can spoil the
stored food. This could lead to a risk of
food poisoning when consumed!
■
In particular, pack raw meat and fi sh
carefully to ensure that adjacent
