the longest possible period. This will
mean that you avoid food waste:
– Place spreadable butter, cheese and
eggs on the upper door shelf (3) in the
upper fridge. This is where the tempera-
ture is warmest. Eggs are best stored on
the supplied egg tray.
– Store preserved goods and jars on the
middle or lower door shelf (3).
– Small bottles and tubes should be stored
in the upper bottle rack (5).
– Place drinks cartons and bottles in the
lower bottle rack (5). Position full con-
tainers closer to the hinge in order to re-
duce the strain on the door.
– Place cooked and baked foods on the
glass shelves (12).
– Place fresh meat, game, poultry, bacon,
sausage and raw fish in the cold-stor-
age compartment (10). This is where the
temperature is lowest.
– Place fresh fruit and vegetables in the
vegetable drawer (8) or the fresh com-
partment (14).
– Larger bottles, wine bottles etc. should
be stored on the bottle shelf (13).
• Only store strong alcohol standing upright
and closed tightly.
• Allow hot food to cool before placing it in
the fridge.
• The temperatures in the appliance and
thus the energy consumption can in-
crease
– if the door is opened frequently or for a
long time.
– if the temperature falls below or exceeds
the prescribed interior temperature.
• Energy consumption is also dependent
on the selected location (see “Start-up” on
page EN-21).
Maintaining quality
• To maintain the flavour and freshness of
food in the fridge, only place packaged
food in the fridge. Use special plastic con-
tainers 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.
Chilling food
Page EN-18
