Kernau KFRC 19172.1 NF EI X, Instruction Booklet

Page: 39 / 105

EN
39
Refrigerator compartment
• 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.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at room temperature
and should be arranged to ensure adequate air circulation in the refrigerator compartment.
• 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.
• 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.
• Store loose fruit and vegetable items in the crisper containers.
• 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.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an uninterrupted
refrigeration cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables. Water leaking from
meat may contaminate other products in the refrigerator. You should package meat products and clean
any leakages on the shelves.
• 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.
• Meat, fish, etc. should be store in the chiller compartment of the food, and the vegetable compartment
is preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit vegetables are not stored together.
• Foods should be placed in the refrigerator in closed containers or covered to prevent moisture and
odors.
PART 3. FOOD STORAGE IN THE APPLIANCE
FOOD
MAXIMUM
STORING TIME
WHERE TO PLACE IN THE
FRIDGE DEPARTMENT
Vegetables and fruits
1 week Vegetable bin
Meat and fish
2 - 3 Days
Wrapped in plastic foil or bags or in
a meat container (on the glass shelf)
Fresh cheese 3 - 4 Days In special door shelf
Butter and margarine 1 week In special door shelf
Bottled products
milk and yoghurt
Until the expiry date
recommended by the producer
In special door shelf
Eggs 1 month In the egg shelf
Cooked food — All shelves