ENGLISH
ENGLISH
GB-17
GB-16
Never put hot or even warm foodstuffs into the
freezer.
Prior to freezing the food, food should always
be covered tightly with foil, plastic film, placed
in plastic bags or stored in airtight containers.
This will prevent food from dehydrating and
to prevent any strong odors of some foods
transferring to milder ones.
To freeze raw meat, wrap in plastic bags or in
airtight containers and place on the lowest shelf
to avoid cross contamination.
Do not allow raw meat to come into contact with
cooked foods. For safety, only store raw meat for
two or three days. Fruit and vegetables should be
thoroughly cleaned and placed in the crisper.
Milk and other liquids should be sealed with lids
and placed in the bottle shelf in the door.
NOTE:
The ambient temperature of the freshly
stored food and how often the door is opened
affect the temperature in the refrigerator. If
required, change the thermostat temperature
settings.
Storing frozen food
All frozen food you purchase should be placed
in the freezer as soon as possible to avoid them
from defrosting and spoiling.
All storage recommendations printed on the
packaging of frozen food by the manufacturer
should always be followed.
When using the freezer for the first time or
after defrosting, set the thermostat knob to the
maximum position for at least 2 hours before
introducing food to be stored, and then readjust
it to the normal position.
The technical data mentioned in the
‘Specifications’ are obtained in the case that the
freezing drawers are removed.
Storing food in fridge
Cool area
This is where to store foods which will keep
longer if they are kept cool. Milk, eggs, yogurt,
fruit juices, hard cheeses e.g. Cheddar. Opened
jars and bottles of salad dressings, sauces and
jams. fats, e.g. Butter, margarine, cooking fats
and lard.
Coldest area: 0°C to 5°C
This is where foods which must be cold to keep
them safe should be kept:
– Raw and uncooked foods should always be
wrapped.
