EN - 28 -
ARRANGING FOOD IN THE APPLIANCE
•
To reduce humidity and consequent increase of frost never place liquids in unsealed
containers in the refrigerator. Frost tends to concentrate in the coldest parts of the
evaporator and in time 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.
•
Nothing should touch on the back wall as it will cause frost and the packages can stick
on the back wall. Do not open the refrigerator door too frequently.
• Arrange the meat and cleaned fish(wrapped in packages or sheets of plastic) which you
will use in 1-2 days,in the bottom section of the refrigerator compartment(that is above
the crisper) as this is the coldest section and will ensure the best storing conditions.
•
You can put the fruits and vegetables into crisper without packing.
• 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.
NOTE
: Potatoes, onions and garlic should not be stored in the refrigerator.
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
PART - 3.
