10
VII.
STORING THE FOOD
Refrigerator compartment
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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.
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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.
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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.
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Store loose fruit and vegetable items in the crisper containers.
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Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables
(green leaves, broccoli, carrot, etc.) being affected by ethylene- releaser fruits
(banana, peach, apricot, fig etc.).
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Do not put wet vegetables into the refrigerator.
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Storage time for all food products depends on the initial quality of the food and an
uninterrupted refrigeration cycle before refrigerator storage.
•
Water leaking from meat may contaminate 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.
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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 compartment, in order to keep the refrigerator compartment at optimum
temperature.
•
For normal working conditions, it will be sufficient to adjust the temperature
setting of your refrigerator to +4°C.
•
The temperature of the fridge compartment should be in the range of 0-8°C, fresh
foods below 0°C are iced and rotted, bacterial load increases above 8°C, and spoils.
•
Do not put hot food in the refrigerator immediately, wait for the temperature to
pass outside. Hot foods increase the degree of your refrigerator and cause food
poisoning and unnecessary spoiling of the food.