4.1.2 ColdFresh
ColdFresh allows you to store certain fresh foods for a
longer period of time in comparison to conventional refriger‐
ation systems.
In the case of foods with a minimum shelf life, the date
indicated on the packaging still applies.
Note
If the temperatures drop below 0 °C foods may freeze to
each other.
u
Store cold-sensitive vegetables such as cucumbers,
aubergines, courgettes, and cold-sensitive tropical fruit,
in the fridge compartment.
ColdFresh with humidity control
This provides a fresh storage climate with the lid closed. A
moist climate is suitable for storing loose foods with a high
moisture content (e.g. salad, vegetables, fruit).
The air moisture in the compartment depends on the mois‐
ture content of the items being stored and the number of
times the door is opened. You can adjust the air moisture.
Arrange your food as follows:
u
Store your loose fruit and vegetables.
u
Excessive air moisture: Regulate the air humidity .
ColdFresh without humidity control
Here a relatively dry storage climate is set. A dry climate is
great for dry or packaged foods (e.g. dairy products, meat,
fish, sausage).
Arrange your food as follows:
u
Place the dry or packaged foods inside.
4.1.3 Freezer compartment
The air temperature can vary in the compartment when
shown on a thermometer or other gauges. The temperature
varies more when the compartment is half-full or empty and
can rise to more than -18 °C.
Freezing food
You can freeze as many kilograms of fresh food within 24
hours as is indicated on the model plate .
So that the food is rapidly frozen through to the core, keep
to the following quantities per pack:
-
Fruit, vegetables up to 1 kg
-
Meat up to 2.5 kg
Arrange your food as follows:
CAUTION
Risk of injury from glass fragments!
Drink bottles and cans may explode if frozen. This applies
particularly to carbonated drinks.
u
Do not freeze bottles and cans of drink!
u
Put the packaged food into the freezer compartment so
that it is in contact with the floor or the side walls.
Defrost the food
- In the fridge
- In the microwave
- In the stove/oven
- At room temperature
WARNING
Risk of food poisoning!
u
Do not re-freeze thawed food.
u
Only take out the food you need at the time.
u
Cook defrosted food as soon as possible.
4.2 Storage times
Refer to the specified storage times as a guide.
In the case of foods with a minimum shelf life, the date
indicated on the packaging still applies.
4.2.1 Fridge section
Always follow the best-before date stated on the packaging.
4.2.2 ColdFresh
Recommended storage periods in ColdFresh without
humidity control
Butter
at 1 °C
up to 90 days
Hard cheese
at 1 °C
up to 110 days
Milk
at 1 °C
up to 12 days
Sausage, cold meats
at 1 °C
up to 8 days
Poultry
at 1 °C
up to 6 days
Pork
at 1 °C
up to 6 days
Beef
at 1 °C
up to 6 days
Game
at 1 °C
up to 6 days
Note
u
Remember that high-protein foods perish quicker; shell‐
fish and crustaceans do not last as long as fish, and fish
does not last as long as meat.
Recommended storage periods in ColdFresh with
humidity control
Vegetables, salads
Artichokes
at 1 °C
up to 14 days
Celery
at 1 °C
up to 28 days
Cauliflower
at 1 °C
up to 21 days
Broccoli
at 1 °C
up to 13 days
Chicory
at 1 °C
up to 27 days
Lettuce
at 1 °C
up to 19 days
Peas
at 1 °C
up to 14 days
Kale
at 1 °C
up to 14 days
Carrots
at 1 °C
up to 80 days
Garlic
at 1 °C
up to 160 days
Turnip
at 1 °C
up to 14 days
Lettuce
at 1 °C
up to 13 days
Herbs
at 1 °C
up to 13 days
Leeks
at 1 °C
up to 29 days
Mushrooms
at 1 °C
up to 7 days
Radishes
at 1 °C
up to 10 days
Brussels sprouts
at 1 °C
up to 20 days
Foods management
66
* Depending on model and options
