15
OPERATION AND FUNCTIONS
Storage of food in the fridge-freezer
Observe the following recommen-
dations to ensure the food remains
fresh.
l
The products should be placed on plates
in containers or packed in food wrap.
Distribute them evenly all over the she-
lves.
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Pay attention whether the food contacts
the rear wall, if so, it may cause frosting or
wetting of the products.
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Do not put dishes with hot content into
the fridge
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Products which take over foreign flavours
easily such as butter, milk, white cheese and
products with intense flavour, such as fish,
smoked meat, hard cheese must be placed
on shelves, packed in food wrap or in tightly
sealed containers.
l
Storage of vegetables containing significant
quantity of water will cause the deposition
of water steam on the vegetable containers,
it does not impact the proper functioning of
the fridge.
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Before putting the vegetables into the fridge,
dry them well.
l
Excessive moisture shortens the shelf life
of vegetables, especially the leafed vegeta-
bles.
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Do not wash the vegetables before storing
in the refrigerator. Washing removes the
natural protection, therefore it is better to
wash the vegetables directly before con-
sumption.
l
It is recommended to place the products in
freezer drawers 1, 2, 3 up to natural loading
capacity (see figure19).
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Stacking of products on the freezer shelves
is acceptable.
Freezing food
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Practically all the food products, except for
vegetables consumed raw, such as lettuce
can be frozen.
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Only food products of the highest quality,
divided into small portions for single use,
should be frozen.
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Products should be packed in materials that
are odourless, resistant to air and moisture
penetration, and not susceptible to fat.
Plastic bags, polyethylene and aluminium
sheets are the best wrapping materials.
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The packaging should be tight and should
stick to the frozen products. Do not use
glass containers.
l
It is acceptable to place products beyond
the natural loading capacity by 20-30 mm.
l
Bottom freezer drawer can be removed
to increase the loading capacity. Products
can be then stacked on the bottom of the
freezer chamber up to its maximum he-
ight.
19
Naturalna granica załadowania
Kosz dolny
Kosz
(szuflada)
Półka druciana
parownika
zamrażarki
1
(*/***)
(**)
2
3
Natural loading
capacity
Grate shelf
Drawer
Bottom drawer
