Type of food
Shelf life (months)
Fruits (except citrus)
6 - 12
Vegetables
8 - 10
Leftovers without meat
1 - 2
Dairy food:
Butter
Soft cheese (e.g. mozzarella)
Hard cheese (e.g. parmesan, cheddar)
6 - 9
3 - 4
6
Seafood:
Fatty fish (e.g. salmon, mackerel)
Lean fish (e.g. cod, flounder)
Shrimps
Shucked clams and mussels
Cooked fish
2 - 3
4 - 6
12
3 - 4
1 - 2
Meat:
Poultry
Beef
Pork
Lamb
Sausage
Ham
Leftovers with meat
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
6.6 Hints for fresh food
refrigeration
• Good temperature setting that
ensures preservation of fresh food is
a temperature less than or equal to
+4°C.
Higher temperature setting inside the
appliance may lead to shorter shelf
life of food.
• Cover the food with packaging to
preserve its freshness and aroma.
• Always use closed containers for
liquids and for food, to avoid flavours
or odours in the compartment.
• To avoid the cross-contamination
between cooked and raw food, cover
the cooked food and separate it from
the raw one.
• It is recommended to defrost the food
inside the fridge.
• Do not insert hot food inside the
appliance. Make sure it has cooled
down at room temperature before
inserting it.
• To prevent food waste the new stock
of food should always be placed
behind the old one.
6.7 Hints for food
refrigeration
• Fresh food compartment is the one
marked (on the rating plate) with
.
• Meat (all types): wrap in a suitable
packaging and place it on the glass
shelf above the vegetable drawer.
Store meat for at most 1-2 days.
• Fruit and vegetables: clean thoroughly
(eliminate the soil) and place in a
special drawer (vegetable drawer).
• It is advisable not to keep the exotic
fruits like bananas, mangos, papayas
etc. in the refrigerator.
• Vegetables like tomatoes, potatoes,
onions, and garlic should not be kept
in the refrigerator.
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