EN - 11 -
ARRANGING FOOD IN THE APPLIANCE
• To reduce humidity and the consequent increase in frost, never place liquids in
unsealed containers in the fridge compartment. Frost tends to concentrate in the
coldest parts of the evaporating liquid and in time will more frequent defrosting will
be required.
• Never place warm food in the fridge compartment. W arm food should be allowed to
cool at room temperature and should be arranged to ensure adequate air circulation
in the fridge compartment.
• Nothing should touch the back wall of the appliance as it will cause frost and
packaging to stick to it. Do not open the fridge door too frequently.
• Arrange meat and cleaned fish (wrapped in packages or sheets of plastic) which you
intend to use in 1-2 days, in the bottom section of the fridge compartment.
• Store fruit and vegetable items loose in the crisper containers.
• 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.
